Gefilte Fish Recipes? I'm catering a Passover Seder, never having attended one.

J

joe

Well-known member
I talked to Steve2 and we covered Matzo Ball Soup, Brisket, Kugel, etc.

The family does not keep kosher but they want traditional Passover foods. This eliminates my signature homemade breads and leaves me feeling insecure.

I'm wondering about gefilte fish. I know I can buy it already made and the client would be fine with that, but I kind of hate to do that since they're paying me to cook. Can I expect to find a superior version to the jarred stuff at a deli? They definitely want a spicy horseradish side so perhaps someone has a recipe for that?

That linked video is Nadia G's gefilte makover--might be worth trying.

I'm looking for appetizer ideas too. They will already have chopped liver. Steve2 suggested bacon-wrapped shrimp in cream sauce but I think he was pulling my leg.

Thanks!

http://www.youtube.com/watch?v=YH-U_0SZ3MM

 
No...

Buy the jarred gefilte fish, put it out, and know that you could have done better, but nothing you could have done would have equated the taste of the jarred gefilte fish.

It is tradition and that is the taste.

Save yourself from the grief you are trying to put yourself through.

And then, exert your energies into pastries and desserts.

 
I have to disagree with Richard. I would taste some at the delis

without going crazy. If you are in an area where
you have some good Jewish delis you will definitely find superior fish. But if you don't -
use the jarred and make horseradish.

As to other sides, it is a part of the sedar to
have salt water and egg and very often this turns into egg salad which is served during the reading of the Hagadah (explaining the story of Passover). It is a real help for those who are starving at this point.!!
Another side you might make is Tsimmes which goes very well with brisket and kugel.

As to dessert - while they are not kosher - are
they willing to have things with flour served at
the sedar? Check on this.
I always serve strawberry shortcake made with a
matza meal base. If you want I can send you the
recipe. And Cathy Z has a great flourless chocolate cake - or Nick Magliere's frozen chocolate mousse cake.
I would also tell you to try my Aunt Selma's matza balls. The recipe doesn't look special but they are the lightest ever and people always freak out how they can be so light. I think the recipe is here but I will repost anyway.

I will be away from tomorrow so if there is anything specific I can help with - ask right away. I will be online but don't have all my recipes online.

 
LOL with Steve's appetizer:) What are you doing for dessert?

I always make a flourless chocolate cake or a pie in a nut crust (chopped nuts, melted butter, brown sugar - if kosher you couldn't use the butter that's not a problem here). I stay away from desserts that have matzo meal instead of flour - just typically not crazy over them and there are plenty of wonderful, flour-free desserts.

Chocolate covered matzo is also fun - here are two recipes.

First is a bit more sophisticated:
http://www.davidlebovitz.com/2008/01/chocolatecovere/


http://www.food.com/recipe/chocolate-covered-toffee-matzo-matzah-81676

 
Thanks, Deb and Elaine. I was thinking a flourless chocolate cake would be the ticket...

I would love the matzo ball recipe. I have Molly Katzen's tsimmes recipe which I used to make for Thanksgiving--thanks for the reminder.

 
I just lost the post I wrote so if it turns up -sorry for the repeat. Aunt Selma's matza balls ..

posted 2 numbers down.

Also there is a passover matza buttercrunch that
I think is from Marcy Goldman.
www.betterbaking.com/Recipes/passcrunch.html

Very sweet for the last treat.

And would you make haroset? It is yummy and there
are lots of great recipes around.

Have fun cooking.

 
My girlfriend serves a flourless chocolate cake from epi and a chocolate fountain.

the cake is wonderful! I will search for the recipe. Very dense. She serves a chocolate fountain w/ fresh fruit / matzo / pound cake etc.

She also goes through lots of eggs!!! Seriously.... We have done a cosco run because of the qty.

Have fun! It will be a wonderful experience to be part of a seder and a true compliment to you that you will be catering!

 
Thanks, Elaine that is very helpful. Would you ever use chicken fat in the matzo balls?

That's what my client says her family is used to.

 
I imagine you could use it instead of my margarine or the crisco that Aunt Selma used. Havent tried

 
Thanks Barb, there are probably all sorts of chocolate possibilities and I'm planning

to work in strawberries since they're in peak season here.

With all my French recipes I'm used to lots and lots of eggs. I know I'll really enjoy being part of this celebration.

 
I have a recipe for a sort of chocolate with caramel spread over matzoh.

I gave the recipe to a Jewish friend and she LOVES it. Not up to your usual standard, perhaps, but the kids really like it. Let me know if you want the recipe--happy to post it.

 
Thanks Elaine. My experience is from living on Long Island and

the experiences of my Jewish friends. I was so overwhelmed by the rows of gifillte fish that appeared in the grocery and asked about it. The consensus was it was required and no one "really ate it." But then, these were college kids. I am certain the homemade version would be infinitely better.

 
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