Ashkenazi Passover Seder

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Matzo Ball Soup
Serves 6

INGREDIENTS:

CHICKEN STOCK
1 4–5-lb. chicken, cut into 8 pieces
1 pound chicken wings, necks, and/or backs
2 large yellow onions, unpeeled, quartered
6 celery stalks, cut into 1" pieces
4 large carrots, peeled, cut into 1” pieces
1 large parsnip, peeled, cut into 1” pieces
1 large shallot, quartered
1 head of garlic, halved crosswise
6 sprigs flat-leaf parsley
1 tablespoon black peppercorns

MATZO BALL MIXTURE
3 large eggs, beaten to blend
¾ cup matzo meal
¼ cup schmaltz (chicken fat), melted
3 tablespoons club soda
1¼ teaspoon kosher salt

ASSEMBLY
2 small carrots, peeled, sliced ¼” thick on a diagonal
Kosher salt
2 tablespoons coarsely chopped fresh dill
Coarsely ground fresh black pepper

DIRECTIONS:

  1. Chicken Stock. Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-qt.) stockpot. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes. Transfer breasts to a plate (remaining chicken parts are strictly for stock). Let breasts cool slightly, then remove meat and return bones to stock. Shred meat. Let cool, tightly wrap, and chill. Continue to simmer stock, skimming surface occasionally, until reduced by one-third, about 2 hours. Strain chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away); discard solids. You should have about 8 cups.

DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill. Keep reserved chicken meat chilled.

  1. Matzo ball mixture. Mix eggs, matzo meal, schmaltz, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill at least 2 hours.

DO AHEAD: Mixture can be made 1 day ahead. Keep chilled.

  1. Assembly. Bring chicken stock to a boil in a large saucepan. Add carrots; season with salt. Reduce heat and simmer until carrots are tender, 5–7 minutes. Remove from heat, add reserved breast meat, and cover. Set soup aside. Meanwhile, bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions matzo ball mixture and, using wet hands, gently roll into balls. Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). Cover pot and cook matzo balls until cooked through and starting to sink, 20–25 minutes.

DO AHEAD: Using a slotted spoon, transfer matzo balls to bowls. Ladle soup over, top with dill, and season with pepper.

Ashkenazi Charoset
Makes 5 Cups

INGREDIENTS:

1 1/2 cups walnuts
3 medium crisp, sweet apples, such as Gala or Fuji, peeled, quartered, cored, and finely chopped
1 1/2 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
2 tablespoons honey
1/4 cup sweet red wine

DIRECTIONS:

  1. Place the walnuts in a small pan set over medium-low heat. Cook, stirring occasionally, until fragrant and lightly browned, 5 to 7 minutes. Transfer to a small bowl to cool completely, then finely chop. 

  2. Combine the apples, cinnamon, lemon juice, honey, and walnuts in a large bowl and stir to combine. Stir in the sweet wine. Taste and add a little more wine, about 1 tsp at a time, until the mixture glistens. Cover and refirgerate until ready to serve.

Can be made up to 1 day in advance.

Red Wine and Honey Brisket
Serves 8 to 10

INGREDIENTS:

4-5 lb brisket, preferably second cut
kosher salt and freshly ground black pepper
1 tbsp vegetable oil
3 large yellow onions, halved through the root and thinly sliced
8 sprigs fresh thyme
8 garlic cloves, thinly sliced
2 bay leaves
1 1/2 cups dry red wine
3 tbsp balsamic vinegar
1/4 cup honey
1 tsp onion powder
1 tsp garlic powder
1 cup chicken broth

DIRECTIONS:

  1. Preheat the oven to 325°F/165°C. Generously sprinkle both sides of the brisket with salt and pepper.

  2. Heat the vegetable oil in a Dutch oven or large pot set over medium-high heat. Add the brisket and cook, turning once, until browned on both sides, 8 to 10 minutes total. (If the brisket does not fit all at once, cut it in half and sear it in batches.)

  3. Remove the brisket from the pot and set aside on a cutting board. Add the onions, thyme, garlic, and bay leaves to the pot, followed by 1/2 cup/120 ml of the wine and the vinegar. Cook, stirring often, until the onions soften slightly and the mixture is fragrant, about 5 minutes.

  4. Whisk together the remaining 1 cup/240 ml wine, honey, onion powder, garlic powder, broth, and 1 tsp salt in a medium bowl until fully combined. If you used a Dutch oven, lay the brisket on top of the onions and pour the wine mixture over the top. Cover and transfer to the oven. If you used a pot, transfer the onion mixture to a roasting pan and top with the brisket. Pour the wine mixture over the top. Cover tightly with aluminum foil and transfer to the oven.

  5. Cook the brisket for 2 hours. Remove from the oven, uncover, and carefully turn the meat to the other side. Re-cover and continue cooking until the meat is fork-tender, 2 to 21/2 hours more.

  6. Remove from the oven and transfer the brisket to a cutting board. Cover loosely with foil and let rest for 10 to 15 minutes before slicing. Locate the thin lines running in one direction along the brisket and use a sharp knife to cut thin slices perpendicular to those lines. Remove and discard the thyme sprigs and bay leaves from the cooking liquid. Use a slotted spoon to remove the onions and arrange around the brisket. Spoon the desired amount of pan juices over the brisket. Serve hot.