NY Chef Brian Bistrong's Passover Recipes

chef biran bistrong offers recipes that are perfect for passover!

Holiday Fare

NY Chef Brian Bistrong’s Passover Recipes

Chef shares Passover recipes

-Brian Bistrong of Braeburn Restaurant

chef brian bistrong

Here are delicious and decadent Passover recipes.

Serves 4 people

3 Braeburn apples, peeled and cored
1/4 cup black walnuts, finely chopped
1 lemon, juiced
2 tbsp. lemon thyme honey
pinch of salt
1/2 tsp. mint, fine chiffonade

1. Dice apples finely and mix with lemon juice.
2. Add walnuts, honey, salt and mix well.
3. Add mint last minute and serve.

Serves 4 people

8 oz cod filet, diced
1/2 cup onion, finely diced
1/4 cup carrot, finely diced
1/4 cup celery, finely chopped
1 lemon, zested
2 tbsp. parsley, chopped
1 tbsp. dill, chopped
2 eggs
1/4-1/2 cup matzoh meal
1/4 cup canola mayonnaise
salt and pepper to taste
1/2 head savoy cabbage, paysanne cut, blanched and shocked
1 shallot, fine dice
1/4 tsp caraway seed
1 tbsp. canola oil
1 tbsp. parsley chopped
2 tbsp. fresh horseradish grated

1. Place cod in Cuisinart and pulse. Add mayonnaise and puree until smooth. Place in bowl and refrigerate.
2. Sweat onion, carrot, and celery until tender, season with salt and pepper. Cool.
3. When vegetables are cool, add to cod mixture and combine gently. Add matzoh meal, parsley, dill, lemon zest and mix just until incorporated. Season with salt and pepper.
4. This is served hot and the dumplings may be poached ahead of time and reheated, or cooked to order. The cod mixture is quenelled and poached in court bouillon (substitute vegetable stock or salted water).
5. For the cabbage, when ready to serve, heat a small pan add canola oil. Add shallot and caraway and sweat. Add cabbage, season with salt and pepper, and finish with chopped parsley.
6. The dumplings are served on top of the cabbage and finished with fresh horseradish.

*Note: this dish could also be served with a light fish broth or vegetable broth.

Serves 4

Ingredients for Matzoh Balls:
2 eggs, separated
2 oz. Seltzer
2 tbsp. Chicken fat or canola oil
salt and pepper to taste
1/2 cup matzoh meal
1/2 tbsp. chopped dill

1. Whip egg whites to meringue.
2. In another bowl mix egg yolks, fat, and water.
3. Add matzoh meal to yolk mixture slowly until incorporated, not too dry or wet. You may need more or less depending on the eggs.
4. Fold in meringue and dill.
5. Roll into small balls and refrigerate on a cookie sheet or tray for two hours.
6. Poach in chicken broth.

Ingredients for soup:
1 quart good chicken broth
1/2 cup poached chicken breast, small dice
1/2 cup onion, diced
1/4 cup carrot, paysanne cut
1/4 cup celery, paysanne cut
1/2 cup spring peas
1/4 cup ramp greens, paysanne cut (if available)
2 tsp. ramp bottoms, diced (if available or substitute two cloves garlic, minced)
1/4 cup white wine
3 tbsp. canola oil
salt and pepper to taste
2 tbsp. parsley, chopped
2 tbsp. chives, chopped

1. Heat large soup pot over medium heat.
2. Add oil and sweat onion, carrot, celery, and ramp bottom.
3. Cook until tender, about 10 minutes. Deglaze with wine.
4. Add stock and simmer 15 minutes.
5. Season with salt and pepper. Poach matzoh balls.
6. garnish with herbs and ramp greens.

Serves 4

Dessert can be made with either traditional Passover macaroons or with French meringue macaroons. Both recipes below.

Ingredients for traditional Passover macaroons:
8 oz. sweetened shredded coconut
3/4 cup sweetened condensed milk
2 egg whites whipped into a meringue
pinch salt
1/2 vanilla bean
1/2 lemon, zested

1. Preheat oven to 350 degrees.
2. In bowl, mix coconut, sweetened condensed milk, salt, vanilla bean and lemon zest.
3. Fold in meringue lightly.
4. Scoop out delicately and place on greased cookie sheet. Make these larger than usual so that they can be cut later and filled with strawberries.
5. Bake at 350 degrees until golden. Allow to cool.

Ingredients for French meringue macaroon:
6 egg whites at room temperature
1 cup sugar super fine
pinch cream of tartar
1 cup shredded coconut

1. Preheat oven to 200 degrees.
2. In electric mixing bowl, whisk egg whites with cream of tartar until soft peaks form.
3. Add sugar slowly and continue to whisk until stiff glossy peaks form. Fold in coconut.
4. Place meringue in piping bag and pipe out 4″ circles on baking sheet with parchment paper. Bake until dry about 1-2 hours.
5. Remove from parchment and keep dry.

*If you use these meringues, only stuff with strawberries right before needed.

Ingredients for Huckleberry Sauce:
1 cup fresh or frozen huckleberries
1 tbsp. sugar
2 tbsp. water

Mix ingredients in sauce pot and simmer 15 minutes. Puree in blender.
*Note: Do not use too much sugar because the macaroons are sweet.

To serve:
1. Slice macaroons in half horizontally.
2. Fill with sliced strawberries. Place top half of macaroon over berries.
3. Place on top of sauce on plate.
4. Garnish with powdered sugar.

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