DELICIOUS RECIPES FOR THE SPRING HOLIDAYSo

By Great Performances

We celebrate all of life’s moments with food – and especially during the holidays. This month we’re observing Ramadan (Ramadan Mubarak!), Passover, and Easter among others. We’ve polled our GP family, including our friends over at Poster House, to get some of their family-favorite recipes.

From a fun spin on a hot dog from Liz to the truth about a beloved family dish from Jenell, we’re sure you’ll enjoy these recipes. We also have some recipes (including an award-winning one!) from our friends at Poster House, an incredible museum in Chelsea dedicated to the impact posters have had—and a beautiful venue for everything from corporate workshops to baby showers.

Let us know if you try any of these recipes at home! We’d love to see pictures and you can tag @GPFood on Instagram!

Char Grilled Baby Carrots

by Andrew Smith, Culinary Director

During the spring holidays I tend to look for something light that will work with all the holidays.

Ingredients

  • 17 ea baby carrots, grilled till cooked through approximately 10-12 minutes medium heat   
  • 1/3 cup chopped dill
  • 1 each fresh lemon juice and zest
  • 1 cup coconut milk yogurt (non-sweet)
  • 8 ea marigold flowers stem removed chopped
  • ¼ cup spiced almonds chopped ( agave, chili powder, cinnamon toss and bake 325 degrees 7 minutes)

Directions

Toss baby carrots in olive oil and salt to season. Then grill over a medium heat turning to avoid burning. Once cooked through place in mixing bowls with dill, lemon juice, lemon zest and chopped almonds. On a serving plater spread yogurt to create a bed for carrots and garnish with marigolds

Serves 6

Matzoh Dogs

by Liz Neumark

We have a weekly family tradition of preparing hot dogs for my father and my son. For Passover, we needed a Passover-friendly version of the traditional bun for the hot dog. And so, the matzoh hot dog entered the Neumark family cookbook!

Take a square of machine made matzoh and place it in a pan with water to cover the top (1/2“).

Press the matzoh between some paper towels so that it is pliable, damp and not too wet.

Take a hot dog and lightly spread some mustard around it. if you don’t like mustard, you can use some mayo or a little ketchup.

Roll the matzoh around the hot dog, like you are wrapping it in phyllo pastry, overlap it a little, then trim the extra for the next hot dog. The ‘pasty’ matzoh should form a snug blanket around the dog.

Heat a frying pan with grapeseed or vegetable oil – when you add the dog it will splatter so be ready.  Keep turning as it gets cooked and crispy.  Let the dog get hot inside too.

Enjoy with your favorite condiments!

Aunt Bev’s Noodle Pudding (aka Noodle Kugel)

by Jenell Cruickshank

Growing up I spent a lot of time with my Aunt Bev.  She always made the best food, typically Jamaican (oxtails, rice and peas, plantains, escovitch fish) for trips to the park, the beach, and most importantly the holidays. One thing in particular that we always looked forward to was her Noodle Pudding, this rich & creamy noodle concoction with just a little crunch on top amazing! No Mac and cheese needed on the dinner table when Aunt Bev’s noodle pudding was there! Everyone asks for seconds and takes a few slices home.

Unfortunately, Aunt Bev passed away but my mom carries on the tradition  making her Noodle Pudding for every holiday and It feels like a little part of her is still with us.

Once I started working in catering I realized Aunt Bev’s noodle pudding was her version of the very traditional Jewish dish Noodle Kugel ! it makes me giggle because all these years it was this magical recipe I thought she created herself. To my family it will always be Aunt Bev’s Noodle Pudding and look forward to having it this Easter Sunday 😊

Ingredients

For the Noodles:

  • 1 (8-ounce) package medium-wide egg noodles
  • 1 (16oz) package of sour cream  
  • 1 (8-ounce) package Philadelphia cream cheese
  • 1 teaspoon vanilla
  • Sugar to taste
  • cinnamon or nutmeg to taste

For the Topping:

  • 1 1/2 cups cornflakes cereal, crushed
  • 2 tablespoons unsalted butter, melted

Directions

  1. Gather the ingredients.00:46
  2. Heat the oven to 350 F. Butter a 9 x 13 x 2-inch (3-quart) baking dish.
  3. Bring a large pot of water to a boil and cook the noodles according to the package directions until al dente. Drain well and set aside. 
  4. In a large bowl, beat together the sour cream, cream cheese, until smooth.
  5. Add the cream cheese mixture to the noodles.
  6. Add the vanilla & sugar make sure its well mixed.
  7. Pour into the prepared pan and smooth the top with a spatula. 

*** You can add raisins in the cream cheese mixture if you like.

Make the Topping and Bake

  1. Add crushed cereal on top of noodles
  2. Drizzle melted butter on top so all the cornflakes are covered.
  3. Bake in a heated oven for approximately 1 hour or until it is set in the center and golden on the bottom.

Remove from the oven and allow to cool on a rack for 15 to 20 minutes before cutting into squares to serve. 

Great Grandma's Passover Mandelbread

by Samantha Hirsch, Director of Education at Poster House

It’s not Passover without this mandelbread recipe! Similar to a biscotti, dipped in coffee it’s a treat that makes you forget it doesn’t have any flour in it!

Poster House is one of Great Performances’ newest venues. A hidden gem in Chelsea converge, it’s the first museum in the U.S. dedicated exclusively to posters. Poster House is dedicated to presenting the impact, culture, and design of posters, both as historical documents and methods of contemporary visual communication. The beautiful space is perfect for a variety of events from company workshops to baby showers and more!

Ingredients

  • 2C Sugar 
  • 1/2 C butter (softened) 
  • 6 Eggs 
  • 2 3/4 C Matzo Cake Meal 
  • 1/2 tsp. Salt 
  • 3/4 C Potato Starch 
  • Choc. Chips/Walnuts 
  • Optional mixing Sugar/Cinnamon Mixture for Topping 

Directions

Cream sugar and butter. Add eggs one at a time. Beat Well. Fold in the cake meal, salt, potato starch and add chocolate chips/nuts (if using). Mix well. On a greased/lined cookie sheet, spoon dough onto the sheet and form into 2 equal sized loaves about 2″ wide . Sprinkle with the cinnamon and sugar mixture and bake at 350* for 30-40 minutes.

Chess Pie

by Sarah Sloan, Shop Associate, Curatorial Assistant at Navy Yard, Poster House

Chess Pie is a classic Southern dessert that is often overlooked. My grandmother’s was award-winning. In 1990, she entered her recipe into the Crisco National Pie Contest and won the blue ribbon for Mississippi, landing her a spot in the national competition as well as the inclusion of her recipe in Crisco’s “Pies for All Seasons” cook book. However, we always ate this one at Easter! This pie is absolutely divine and thinking of it brings back so many fond memories.

Poster House is one of Great Performances’ newest venues. A hidden gem in Chelsea converge, it’s the first museum in the U.S. dedicated exclusively to posters. Poster House is dedicated to presenting the impact, culture, and design of posters, both as historical documents and methods of contemporary visual communication. The beautiful space is perfect for a variety of events from company workshops to baby showers and more!

Ingredients

10-inch Crust: 

  • 1 cup all purpose flour 
  • 1/2 teaspoon salt 
  • 6 tablespoons Crisco butter-flavored shortening 
  • 5 tablespoons ice cold water

Filling: 

  • 3 cups sugar 
  • 1/2 cup butter or margarine, softened 
  • 5 eggs, lightly beaten
  • 3 tablespoons cornmeal 
  • 2 teaspoons vanilla 
  • 1 cup milk 

Directions

  1. For crust: Place flour, salt, and Crisco in a bowl. Mix with fork until the consistency of cornmeal. Add water one tablespoon at a time, until pastry follows fork around the bowl leaving bowl almost clean. Place dough ball on rolling board, shape into flattened ball. Roll until pastry is two inches larger than inverted pie plate. Place sheet in greased pie plate. Work out air pockets and press into plate. Trim edges. Cut tiny leaves from rolled pastry scraps and overlap around edge or flute. Do not bake. Heat oven to 325 degrees fahrenheit. 
  2. For filling: Combine sugar and butter in large bowl. Beat at low speed of electric mixer until blended. Beat in eggs, cornmeal, vanilla and salt. Add milk. Beat at low speed until blended. Pour into unbaked pie crust. 
  3. Bake at 325 degrees fahrenheit for 1 hour 20 minutes or until filling is set. Cover edge of pie with foil, if necessary, to prevent overbrowning. Cool to room temperature before serving. Refrigerate leftover pie.

EASTER TIPS & RECIPES FROM OUR FAMILY TO YOURS

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Lemon Pudding Cake 

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By Chef Saul Bolton

I started cooking for Passover over 24 years ago in the west village. My boss’s mom came into the restaurant kitchen and would teach me her Passover recipes. The wonder. The honor to be given a personal glimpse into a family, a tradition and a culture. We cooked together for three Passover holidays. It was special.

I drew the following recipes from the past and present; from the freedom one has not being bound by years of tradition; from the enrichment by my culinary peers and the world we live in; and from the deep respect for the importance of family, culture and tradition.

PISTACHIO CAKE

Serves 6

INGREDIENTS

PROCEDURE

  • 5 whole eggs, room temperature

  • ¾ cup sugar

  • 8 oz butter, browned and cooled to room temperature

  • 1 tsp vanilla extract

  • ½ cup potato flour

  • ½ tsp baking powder

  • 8 oz pistachios, unsalted and finely pulsed in a food processor

  • 1 tsp lemon zest, chopped

  • 1 tsp of kosher salt

  • 9 inch cake pan, buttered and floured

  • 3 ½ oz confectioners’ sugar

  • 1 tbsp lemon juice

  1. Preheat oven to 325°F

  2. In a stand mixer, combine room temperature eggs and sugar. Beat for 10 minutes at medium-high speed until tripled in volume and thick and creamy.

  3. In a saucepan over medium heat, brown the butter and cool to room temp. Once cooled, add vanilla extract and set aside.

  4. Combine the potato flour, baking soda and salt. Add in the pistachios and lemon zest. Combine well. Set aside.

  5. Now carefully fold the browned butter into the egg mixture then fold/mix the flour mixture. Gently mix until mixture is completely blended. Pour the mix into the prepared cake pan and bake in the 325°F oven until a cake tester inserted into the middle of the cake comes out clean and the cake is lightly springy to the touch.

  6. Remove from oven and let cool for ten minutes, then carefully remove from cake pan. Turn out on to a cooling rack set on a cookie tray.

  7. In a small bowl, mix the confectioners’ sugar and lemon juice.

  8. To serve, evenly spoon and spread the lemon sugar mix on to the top of the cake.

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By Chef Saul Bolton

I started cooking for Passover over 24 years ago in the west village. My boss’s mom came into the restaurant kitchen and would teach me her Passover recipes. The wonder. The honor to be given a personal glimpse into a family, a tradition and a culture. We cooked together for three Passover holidays. It was special.

I drew the following recipes from the past and present; from the freedom one has not being bound by years of tradition; from the enrichment by my culinary peers and the world we live in; and from the deep respect for the importance of family, culture and tradition.

THAI NOODLE KUGEL

Serves 6

INGREDIENTS

PROCEDURE

  • 4 cloves of garlic, sliced

  • 1 small white onion, small dice

  • 1 medium red pepper, julienned fine

  • ½ lb shitake mushrooms, destemmed and cut in half

  • 2 tbsp red curry paste (shellfish free)

  • 8 oz egg noodles, cooked al dente

  • 6 oz extra firm tofu, cut into ½-inch dice

  • 4 whole cage free eggs

  • 4 oz coconut milk, mild

  • 1 or 2 thai chilis, chopped

  • 4 oz cream cheese

  • 1 tbsp fish sauce or to taste

  • 2 tbsp soy sauce or to taste

  • Salt and pepper to taste

  • 1 cup cilantro stems and leaves, chopped

  • ½ cup mint leaves, chopped

  • Canola oil

  1. Preheat oven to 350°F. Lightly oil an 8×8 casserole dish.

  2. Heat a large sauté pan over medium heat.

  3. Add 3 tbsp canola oil to pan. Add garlic slices and cook until golden brown.

  4. Now add the onions, peppers and mushrooms. Cook for 5 minutes.

  5. Add the red curry paste and coat the veggies. Cook for 2 minutes. Set aside.

  6. In a large bowl, mix eggs, coconut milk and cream cheese until smooth. Add in the red curry coated veggies, noodles, tofu, Thai chilis and herbs. Mix gently. Season with the fish sauce, soy sauce and salt and pepper.

  7. Transfer the mixture to the casserole dish and place in the 350°F oven. Bake for 20 minutes.

  8. Remove from the oven and let cool for 10 minutes.

  9. To serve, scoop and place the finished mixture in the center of a warm plate. Garnish with a wedge of lime, fresh mint and cilantro leaves.

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By Chef Saul Bolton

I started cooking for Passover over 24 years ago in the west village. My boss’s mom came into the restaurant kitchen and would teach me her Passover recipes. The wonder. The honor to be given a personal glimpse into a family, a tradition, and a culture. We cooked together for three Passover holidays. It was special.

I drew the following recipes from the past and present; from the freedom, one has not being bound by years of tradition; from the enrichment by my culinary peers and the world we live in; and from the deep respect for the importance of family, culture, and tradition.

MATZO (CHILAQUILES STYLE)

Serves 6

INGREDIENTS

PROCEDURE

  • 1 lb tomatillos, husk removed

  • 1 small white onion, peeled and cut into quarters

  • 1 whole jalapeño, stem removed

  • 4 whole garlic cloves

  • 1 bunch cilantro, washed and shaken to remove excess water (set aside 12 sprigs of cilantro for garnish)

  • 1 ripe hass avocado

  • 1 lime, cut in half for juice

  • Salt and pepper to taste

  • Olive oil

  • 1 packet of salted matzo, broken up into tortilla chip size pieces & toasted in oven until golden brown

  • 8 whole cage free eggs, room temperature

  • ¼ lb queso fresco, crumbled

  1. Heat a sauté pan over high heat. Add tomatillos, onion quarters, jalapeño and garlic in batches. Carefully blister them on all sides until they have a nice char.

  2. To prepare a salsa verde, add the charred ingredients to a blender. Add cilantro stems and blend until everything is well processed. Season with salt and pepper and set aside.

  3. In a small bowl, mash the avocado with a fork and season with a squeeze of lime juice, salt and a touch of olive oil. Set aside.

  4. Heat an appropriate sized sauté pan over medium heat. Add 2 tbsp olive oil then carefully add in the salsa verde. Add the matzo chips. Reduce the heat to a simmer and stir until the sauce is evenly distributed.

  5. Add the eggs to the pan, gently stirring as per scrambled eggs. Cook to your liking.

  6. Divide the mixture between six warm plates

  7. To serve, top each mound of eggs with mashed avocado and garnish with a sprinkle of queso fresco, a sprig of cilantro and a squeeze of lime.

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Gefilte Fish

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We asked our GP family for their Easter and Passover food memories. We hope you’ll take inspiration from them!

Gefilte Fish

Ronnie Davis and Liz Neumark

Most of you already know that I come from three generations of kosher caterers, and I was raised working in a kosher kitchen. One of the greatest joys of my childhood was helping out on the Jewish holidays. I remember running up and down the dark wooden stairs, giving clients their orders of gefilte fish and other holiday delights.

Over the years, the recipe has changed slightly, but it has remained basically the same. Last year we wrote about my family recipe for gefilte fish, however it has been many years since I actually made it myself …so this year, Liz and I decided to actually make it together. The Holidays mean spending time with family and friends as well as celebrating the traditions that bind us. 

The recipe is below for those brave enough to try. Remember, when it comes to Jewish cooking, I have never measured anything in my life. Gefilte fish like all traditional foods…it must be made with touch, feel and love.

Ingredients:

  • 8-9 pounds whole carp, pike or whitefish, and pollock (can use cod instead of pollock) filleted and ground* 

  • 4-5 quarts cold water

  • 1 large turnip, peeled (white is best but yellow will also work)

  • 1 medium sized parsnip, peeled

  • 6-8  Spanish onions, peeled 

  • 4-6 stalks of celery, cut in 1/2 inch pieces

  • 6-8 medium carrots, peeled 

  • 2-3 tablespoons sugar (optional) 

  • 4 to 6 large eggs 

  • 3-4 tsp freshly ground pepper (to taste) 

  • 3-4 tsp of kosher salt (to taste)

  • 6-8 bay leaves

  • 1/3–1/2 cup matzo meal

*Ask your fishmonger to grind the fish. Ask him to save the tails, skin, fins, heads, and bones. Be sure he gives them all to you.

Method:

  1. Place the reserved bones, skin, and fish heads in a wide, long fish steamer. If you do not have one, use a large sauce pan with a cover. Add the water, 2 teaspoons of salt and pepper, the bay leaves and bring to a boil. Remove the foam that accumulates.

  2. Add 3 onions along with 3 of the carrots and the celery. Cut all in ½ inch slices.  Add the sugar and bring to a boil. Cover and simmer for about 20 minutes while the fish mixture is being prepared.

  3. Place the ground fish in a bowl. In a food processor finely chop the remaining onions, the remaining carrot, the parsnip and the turnip.  (Not too fine. Do not let them liquefy.)

  4. Add the chopped vegetables to the ground fish.

  5. Add the eggs, one at a time, salt & pepper to taste, and no more than a cup of cold water and mix thoroughly. Stir in enough matzo meal to make the mixture hold its shape. Wet your hands with cold water (or a little safflower oil), and scooping up about ¼ cup of fish form the mixture into oval shapes the size of your hand, about 4-5 inches long.

  6. Gently place the fish patties in the simmering fish stock. Place them right on top of onions, skins, head, and bones and return the stock to a simmer. Cover and simmer for 30 to 40 minutes. Taste the liquid while the fish is cooking and add salt and pepper to taste.

  7. When the gefilte fish is cooked, carefully remove from the steamer with a slotted spoon, and arrange on a small sheet pan to cool for at least 15 minutes.

  8. Strain the stock….it should gel when chilled. Serve over the fish.

  9. Serve with a sprig of fresh parsley and fresh beet horseradish.


Easter Pie

Amanda DiUglio

Growing up in an Italian family, we learned to show our love by feeding people. “Here, have another bite” meant I like you. Just filling up an unsuspecting person plate with baked ziti and meatballs meant I really like you, or my favorite is when you have tin pans overflowing with food to go home with meant real love! My Grandmother had an open door policy at her home and always had food on the stove to welcome whoever stopped by. The smell could pull you in from miles away. I don’t remember her anywhere else in her house besides the kitchen, over a large metal sauce pot stirring tomato sauce – yelling at my father to stop eating out of the pot.

I was the lucky one to get my Grandma’s recipe book. It’s a bright yellow photo album with index cards in her writing, falling apart at the seams. It’s truly a piece of history. When I first tried to dive into making one of her legendary meals, I decided to start with one of my childhood favorites, Easter Pie (or Pizza Rustica as she called it). I was confused at first glance. 5lb of flour, 2 dozen eggs . .  who and what was she feeding! As I read down further, the recipe called for a handful of cut prosciutto and the light ham from down the block, 2 baskets of cheese, and a big ball of mozz. To her this was her way of doing one of two things; one: the recipe cards were a quick reminder to her because she made each recipe every year or two: making sure no could every duplicate one of her delicious treats.

After years of taste testing and family gathering, I think we have it pretty close. Nonna’s recipe for Easter Pie!

Ingredients:

For the Dough

  • 6 cups all-purpose flour

  • ¼ teaspoon salt

  • 1 pound chilled salted butter, cut into large pieces

  • 5 large eggs, beaten

For the Filling

  • 1 lb prosciutto, in 1/4-inch dice

  • 1 lb boiled ham, in 1/4-inch dice

  • 1 lb boiled ham, in 1/4-inch dice

  • 8 ounces pepperoni, in 1/4-inch dice

  • 8 ounces soppressata, in 1/4-inch dice

  • 1 lb mozzarella, in 1/4-inch dice

  • 8 ounces provolone, in 1/4-inch dice

  • 2 pounds ricotta

  • 8 ounces grated pecorino Romano

  • 10 large eggs, beaten

  • 1 teaspoon pepper

  • 1 large egg, beaten, for brushing crust

Method:

  1. For the dough: In a large bowl, whisk together 6 cups flour and the salt. Using a pastry cutter, large fork, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Add eggs and knead for 1 minute. Add about 1 1/4 cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and chill. Let set aside for 30 minutes.

  2. For the filling: Mix the meats, cheeses, the 10 eggs and pepper in a large bowl.

  3. Heat oven to 350 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger portion of the dough into a rectangle to line the bottom and sides of a 10 x 15 glass baking dish. Add the filling and smooth it lightly. Brush the edges with a little water. This will act like glue.

  4. Roll out the remaining dough to cover the top of the dish with some overhang. I like to cut a little carrot on the top of the dough while its on the counter, you can just use a fork and poke some holes. Trim off excess dough and crimp the edges to seal. Bake for 45 minutes. Remove from the oven and brush top and edges with the beaten egg, then return to the oven until golden brown, another 45 minutes. Let pie cool completely before serving. 


Easter Brunch

Alexandra Papalia

Each year, my family celebrates Easter the only way a bunch of Italians know how — eating! There’s nothing better than getting together with aunts, uncles and cousins on Easter Sunday to have brunch and enjoy each other’s company. In a big Italian family, there’s never any shortage of food and brunch is a very loose term – the menu can range from bagels and pastry baskets with frittatas and quiches to spaghetti and meatballs with the biggest antipasto platter you’ll ever see. Any of these options are fine with me! Luckily for me, my cousin has her own catering business (who’s also a ‘Chopped’ Champion!!) and can put together a buffet table like it’s nobody’s business! Her key to success is taking advantage of the space you have with height – risers are the key! She also loves to use unexpected vessels, like in the photo below, she’ll core a loaf of sourdough bread for assorted dips with colorful veggies on the side!

We asked our GP family for their Easter and Passover food memories. We hope you’ll take inspiration from them!

Easter Pie

Amanda DiUglio

Growing up in an Italian family, we learned to show our love by feeding people. “Here, have another bite” meant I like you. Just filling up an unsuspecting person plate with baked ziti and meatballs meant I really like you, or my favorite is when you have tin pans overflowing with food to go home with meant real love! My Grandmother had an open door policy at her home and always had food on the stove to welcome whoever stopped by. The smell could pull you in from miles away. I don’t remember her anywhere else in her house besides the kitchen, over a large metal sauce pot stirring tomato sauce – yelling at my father to stop eating out of the pot.

I was the lucky one to get my Grandma’s recipe book. It’s a bright yellow photo album with index cards in her writing, falling apart at the seams. It’s truly a piece of history. When I first tried to dive into making one of her legendary meals, I decided to start with one of my childhood favorites, Easter Pie (or Pizza Rustica as she called it). I was confused at first glance. 5lb of flour, 2 dozen eggs . .  who and what was she feeding! As I read down further, the recipe called for a handful of cut prosciutto and the light ham from down the block, 2 baskets of cheese, and a big ball of mozz. To her this was her way of doing one of two things; one: the recipe cards were a quick reminder to her because she made each recipe every year or two: making sure no could every duplicate one of her delicious treats.

After years of taste testing and family gathering, I think we have it pretty close. Nonna’s recipe for Easter Pie!

Ingredients:

For the Dough

  • 6 cups all-purpose flour

  • ¼ teaspoon salt

  • 1 pound chilled salted butter, cut into large pieces

  • 5 large eggs, beaten

For the Filling

  • 1 lb prosciutto, in 1/4-inch dice

  • 1 lb boiled ham, in 1/4-inch dice

  • 1 lb boiled ham, in 1/4-inch dice

  • 8 ounces pepperoni, in 1/4-inch dice

  • 8 ounces soppressata, in 1/4-inch dice

  • 1 lb mozzarella, in 1/4-inch dice

  • 8 ounces provolone, in 1/4-inch dice

  • 2 pounds ricotta

  • 8 ounces grated pecorino Romano

  • 10 large eggs, beaten

  • 1 teaspoon pepper

  • 1 large egg, beaten, for brushing crust

Method:

  1. For the dough: In a large bowl, whisk together 6 cups flour and the salt. Using a pastry cutter, large fork, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Add eggs and knead for 1 minute. Add about 1 1/4 cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and chill. Let set aside for 30 minutes.

  2. For the filling: Mix the meats, cheeses, the 10 eggs and pepper in a large bowl.

  3. Heat oven to 350 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger portion of the dough into a rectangle to line the bottom and sides of a 10 x 15 glass baking dish. Add the filling and smooth it lightly. Brush the edges with a little water. This will act like glue.

  4. Roll out the remaining dough to cover the top of the dish with some overhang. I like to cut a little carrot on the top of the dough while its on the counter, you can just use a fork and poke some holes. Trim off excess dough and crimp the edges to seal. Bake for 45 minutes. Remove from the oven and brush top and edges with the beaten egg, then return to the oven until golden brown, another 45 minutes. Let pie cool completely before serving.

We asked our GP family for their Easter and Passover food memories. We hope you’ll take inspiration from them!

 

Gefilte Fish

Ronnie Davis and Liz Neumark

Most of you already know that I come from three generations of kosher caterers, and I was raised working in a kosher kitchen. One of the greatest joys of my childhood was helping out on the Jewish holidays. I remember running up and down the dark wooden stairs, giving clients their orders of gefilte fish and other holiday delights.

Over the years, the recipe has changed slightly, but it has remained basically the same. Last year we wrote about my family recipe for gefilte fish, however it has been many years since I actually made it myself …so this year, Liz and I decided to actually make it together. The Holidays mean spending time with family and friends as well as celebrating the traditions that bind us. 

The recipe is below for those brave enough to try. Remember, when it comes to Jewish cooking, I have never measured anything in my life. Gefilte fish like all traditional foods…it must be made with touch, feel and love.

Ingredients:

  • 8-9 pounds whole carp, pike or whitefish, and pollock (can use cod instead of pollock) filleted and ground* 

  • 4-5 quarts cold water

  • 1 large turnip, peeled (white is best but yellow will also work)

  • 1 medium sized parsnip, peeled

  • 6-8  Spanish onions, peeled 

  • 4-6 stalks of celery, cut in 1/2 inch pieces

  • 6-8 medium carrots, peeled 

  • 2-3 tablespoons sugar (optional) 

  • 4 to 6 large eggs 

  • 3-4 tsp freshly ground pepper (to taste) 

  • 3-4 tsp of kosher salt (to taste)

  • 6-8 bay leaves

  • 1/3–1/2 cup matzo meal

*Ask your fishmonger to grind the fish. Ask him to save the tails, skin, fins, heads, and bones. Be sure he gives them all to you.

Method:

  1. Place the reserved bones, skin, and fish heads in a wide, long fish steamer. If you do not have one, use a large sauce pan with a cover. Add the water, 2 teaspoons of salt and pepper, the bay leaves and bring to a boil. Remove the foam that accumulates.

  2. Add 3 onions along with 3 of the carrots and the celery. Cut all in ½ inch slices.  Add the sugar and bring to a boil. Cover and simmer for about 20 minutes while the fish mixture is being prepared.

  3. Place the ground fish in a bowl. In a food processor finely chop the remaining onions, the remaining carrot, the parsnip and the turnip.  (Not too fine. Do not let them liquefy.)

  4. Add the chopped vegetables to the ground fish.

  5. Add the eggs, one at a time, salt & pepper to taste, and no more than a cup of cold water and mix thoroughly. Stir in enough matzo meal to make the mixture hold its shape. Wet your hands with cold water (or a little safflower oil), and scooping up about ¼ cup of fish form the mixture into oval shapes the size of your hand, about 4-5 inches long.

  6. Gently place the fish patties in the simmering fish stock. Place them right on top of onions, skins, head, and bones and return the stock to a simmer. Cover and simmer for 30 to 40 minutes. Taste the liquid while the fish is cooking and add salt and pepper to taste.

  7. When the gefilte fish is cooked, carefully remove from the steamer with a slotted spoon, and arrange on a small sheet pan to cool for at least 15 minutes.

  8. Strain the stock….it should gel when chilled. Serve over the fish.

  9. Serve with a sprig of fresh parsley and fresh beet horseradish.

Prepare for your holiday celebrations with this inspiration for a delicious meal at home.

APPLE CROSTATA

Recipe from Sylvia’s Table Makes one 9-inch crostata, serves 8

Ingredients:

  • 1 ¼ cups all-purpose flour

  • ¼ cup plus 2 tablespoons granulated or superfine sugar

  • 1/2 teaspoon kosher salt

  • 8 tablespoons (1 stick) very cold unsalted butter, diced

  • 2 tablespoons ice water

  • 1 1/2 pounds McIntosh, or Golden Delicious apples (3 large)

  • 1/4 teaspoon grated orange zest

  • 1/4 teaspoon ground cinnamon

  • 4 tablespoons (1/2 stick) cold unsalted butter, diced

  • 1 cup (8 ounces) medium-sharp white cheddar cheese, grated

Method:

  1. For the pastry, place one cup of the flour, two tablespoons sugar, and one-quarter teaspoon of the salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add eight tablespoons (one stick) of butter and pulse six to eight times, or just until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Continue pulsing to combine, but stop the machine just before the dough becomes a solid mass.

  2. Turn the dough onto a well-floured board and form it into a disk. Wrap with plastic and refrigerate for at least one hour. Preheat the oven to 450 degrees.

  3. Dust a rolling pin and a clean work surface lightly with flour and roll the pastry into an 11-inch circle. Transfer the dough to a baking sheet

  4. Peel, core, and cut the apples into eight wedges. Cut each wedge crosswise into three chunks, place them into a bowl and toss them with the orange zest. Spoon the apples over the dough, leaving a one and one-half-inch border.

  5. Combine the remaining flour, sugar, salt cinnamon and remaining butter  in the bowl of a food processor fitted with a steel blade.  butter and pulse just until the mixture is crumbly. Pour the mixture into a bowl and, with your fingers, continue to work it into a crumbly mass, but do not overwork the dough. Sprinkle the crumby mixture evenly over the apples. Distribute the cheddar cheese over the crumbs. Gently fold the border of dough over the apples, pleating as you go around; the crostata will now be around nine inches in diameter.

  6. Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool and serve warm or at room temperature.