This will bring tears to your eyes: Making the horseradish

For favorite Passover recipes from my kitchen, please see Essential Passover from Scratch: Recipes and Stories from My Mother’s Kitchen

Always store and serve in a covered container. I served ours in this covered sugar bowl.

The badge of honor for a Jewish cook goes to the person who makes the fresh horseradish for the holidays. I remember watching my grandmother making it, standing at the blender with tears pouring down her cheeks. Naturally, in any given year, it is stronger than it has ever been before. If it doesn’t hurt to make it, and hurt to eat it, it isn’t a good batch.

Horseradish (makes about 2 pints)

  • 1 horseradish root, about 8-10″ long
  • 3/4 can beets (nothing added), plus the liquid
  • 1/4-1/3 c. apple cider vinegar
  • 1 tsp. salt, or to taste
  • 2 Tbs. sugar

Peel the horseradish root and cut into pieces small enough for your blender or food processor to easily handle. Put the beets, beet juice, cut up horseradish root, 1/4 c. cider vinegar, salt and sugar into the blender. Process until very smooth. Taste and adjust vinegar, salt and sugar. Always store in a sealed or covered container, even when on the table, or it will loose its strength. It will keep in the refrigerator for up to a year (until you make some at the next holiday).

After you’ve used what you need for the gefilte fish, keep it in the refrigerator to use throughout the year.

To make cocktail sauce: mix 1 part ketchup with 1/4 part horseradish.

Counting down to Pesach: Matzo Granola and Matzo Pizza

This is an exceptionally delicious granola, and tastes great dry as a snack, or with milk as a breakfast cereal.

Ingredients

  • 4 c. matzo farfel
  • ½ c. nuts
  • ¾ c. shredded coconut
  • ½ c. honey
  • ½ c. oil
  • ½ c. raisins, dried cherries, dried cranberries, or a combination

Directions

  1. Mix together the matzo farfel, nuts and coconut.
  2. Mix together the honey and oil.
  3. Mix together the two mixtures.
  4. Spread evenly on a cookie sheet, bake at 350° for 15–20 minutes, stirring frequently.
  5. When cool add raisins or other dried fruit. Seal in airtight container.

Rae and I were at it again at temple this morning, showing the high-schoolers some Passover recipes. First we stirred up a batch of granola, and then, while the granola was in the oven, we made some matzo pizzas.

Matzo makes a pretty terrific pizza crust!

Its easy to customize these single-serving pizzas.

For favorite Passover recipes from my kitchen, please see Essential Passover from Scratch: Recipes and Stories from My Mother’s Kitchen

passover promo shot