Passover Table author shares cooking tricks and dishes
Susan Friedland explains how Passover cooking blends Eastern European and Sephardic traditions. She highlights forgiving foods that can sit on heat, suggests fruit compote and macaroons for dessert, and offers matzo based dishes like matzo chicken pie and matzo doughnuts to fill a week of meals while avoiding flour and rice.
MENTIONED IN THIS ARTICLE
Susan Friedland
Friedland
HarperCollins
Stuffed Veal Breast Recipe
A historic recipe lists veal breast with 3 cups chopped onions 1 cup schmaltz or oil 1 cup matzo meal 2 tart apples diced 6 tablespoons parsley water salt pepper 3 to 10 pound veal breast 2 cups sliced onions 6 to 12 garlic cloves unpeeled 5 to 6 carrots chopped coarse for stuffing and braising.
Vegetable Patty Cutlets and Coconut Macaroons Recipe
Peel and chop peppers carrots spinach onion and potatoes then mix with eggs salt and pepper. Form patties and fry in oil or bake. cookies require beating egg whites sugar and lemon and folding in coconut, pipe or shape, bake low and dry until browned, cool and store. Makes about 40 servings.
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