Healthy Passover Recipes/The Club at Ibis
PREPARED BY EXECUTIVE CHEF JEROME NICOLAS
& KIM DEORSEY SPA & WELLNESS MANAGER
5 oz. matzah meal
1 tsp. vegetable oil
Salt, to taste
Beat eggs well with oil. Add matzah meal and mix quickly, taking care not to overmix. Cover and refrigerate for three hours. Form dough into a ball and simmer in your favorite chicken soup for 30 minutes.
Apple Matzah Kugel
4 matzah crackers
2 apples, peeled and finely diced
½ cup raisin
½ tsp. salt
½ cup sugar
1 tsp. cinnamon
¼ cup vegetable oil
Soak matzah in cold water for 15 minutes. Beat eggs with oil, then add raisins, diced apples, and all seasonings. Drain and crush the matzah, then add it to the other ingredients and stir to combine. Pour into a casserole dish and bake at 325 degrees for about 45 minutes or until the tip of a knife comes out clean.
Roasted Chicken with Prunes
1 whole chicken
1 cup Manischewitz wine
1 tsp. rosemary, chopped
Salt and pepper, to taste
Boil the wine and add the prunes, then let stand for 15 minutes to plump. Season the chicken cavity with salt and pepper, then stuff the cavity with the drained prunes and truss the chicken. Roast the chicken for about 50 minutes at 350 degrees or until it reaches an internal temperature of 155 degrees. Let the chicken rest for 10 minutes, then carve and serve immediately.
½ white onion
4 oz. matzah meal
Salt and white pepper, to taste
Vegetable Oil ( ½ cup for frying)
Shred the potatoes and onion in a food processor, then drain well. Add all ingredients together, mix well, then form into small patties. In a hot frying pan, add vegetable oil, then sear the patties until crisp on each side, about two minutes per side. Remove latkes and drain on a paper towel.