Passover Menu

SOURCE: Beni's Family Cookbook, authored by Jane Breskin Zalben. Copyright by 1996 by Henry Holt and Company. Reprinted with permission.


Papa's Fresh Beet Horseradish

3 to 4 medium beets
2 1/2 cups white vinegar (enough for soaking beets and horseradish paste)
1 large horseradish

  1. The night before boil beets until soft. Peel and grate. Marinate in 2 cups of the white vinegar. Refrigerate. (Canned beets can be used, but as Papa says, "Let's face it, it just isn't the same.")
  2. Peel the horesradish and finely grate in a food processor. Open the windows! Cousin Rosie and Cousin Max's eyes tear for a whole ten minutes.
  3. Put in bowl. Add enough white vinegar to make the horseradish paste.
  4. Add 1/2 cup drained beets per 1 cup horseradish paste. Mix together.
  5. Serve on the side of gefilte fish or on the matzhoh maror sandwich.

SOURCE: Beni's Family Cookbook, authored by Jane Breskin Zalben. Copyright by Henry Holt and Company (1996). Reprinted with permission.


Aunt Gertie's Gefilte Fish

Some years, Aunt Gertie makes fish broth by boiling filleted fish bones, onions, peppers, celery tops and carrots. This year, she says, "Let's keep it simple." So she uses boiling water instead of fish broth. Uncle Hymie wants to add salt, but Aunt Gertie says, "Please darling, I'm watching my sodium." Papa, on the other hand, likes everything spicy -- Cajun style. He adds cayenne pepper and even puts a dab of hot pepper sauce on the side.

3 pounds whitefish, skinned and boned

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