Passover Menu

1/2 teaspoon salt
additional oil

Bring chicken parts to a boil, then reduce the heat to a simmer. Skim off the fat that rises to the top. Add the rest of the ingredients and simmer for 2 hours, adding additional water to keep everything covered. Strain through a sieve into a large bowl and refrigerate. Scrape off all of the fat that congeals on top.

For the balls: Beat the egg yolks with the oil until well mixed. Add the matzo meal in small doses alternating with the hot chicken broth, mixing well after each addition. Add the salt. Cover and chill for one hour. Shape the mixture into small balls the size of walnuts with oiled hands. Chill for one hour. In a small bowl beat the egg whites until just frothy. Bring a pot of salted water to a boil. Dip each matzo ball into the egg white and then drop into the boiling water. Cover and boil for 15 minutes, or until the matzo balls are golden brown.
SOURCE: Wen Zientek, an Community Member

Yael's Apple and Walnut Haroset

Grandma mashes the walnuts by hand the old-fashioned way: with her brass mortar and pestle, pounding them until they're ground into crumbs. One year, Grandma threw in nutmeg and it tasted great. Papa's the one who added the maple syrup!

3 cups walnuts, minced
5 cups sweet apples, chopped
Rind of 1 lemon, finely grated
1/8 teaspoon nutmeg
1 1/4 teaspoons cinnamon
1/2 cup Concord grape wine
2 tablespoons maple syrup (optional)

Mix all ingredients well, either by hand with a mortar and pestle or in a food processor.

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