For Passover coming up (Apr. 15-23), here are some holiday tips:
Start with cold water for your chicken soup broth. Cook soup on a very low simmer. It will help you achieve a clearer broth.
Try adding smaller bone marrow bones to your homemade chicken soup. The more the merrier, and the flavor enhances your soup.
The cooked marrow can be spread on challah or matzoh, like butter.
Delish and healthy!
After your soup is strained, add some powdered chicken bone broth. You’ll be glad you did!
I always add some meaty beef flanken bones to cook a richer flavored chicken broth.
Look for celeriac in the produce section. (It is the root of celery plants) Peel, cut up and add to soup for a more intense celery flavor, then slice or dice into soup.
Want some interesting matzoh balls? Add well-drained, squeezed, defrosted frozen spinach to your matzoh ball batter. Italian matzoh balls! (There are Italian Jews, you know!)
Place a frozen, defrosted green pea in the center of six matzoh balls before cooking. Have six lottery tickets on hand and give one to each person finding the hidden pea!
Place fresh herb plants in a basket as your centerpiece. Give one to each family when leaving as the “door prize.”
More than eight people for seder? Always use placecards so guests don’t stand around asking where they should sit.
On Passover, I use roughly broken pieces of matzoh and write names with melted parve chocolate! (Tilt them on water or wine glasses.)
Here is a rather easy recipe for a sauce to drizzle over homemade or store bought gefilte fish.
Try using coconut oil as a fat in regular and even Passover recipes.
To honor Ukraine, I plan to add this salad for Passover:
Ilene Spector is a Baltimore-based freelance writer and veteran Jewish food journalist.
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