The Passover Seder is a ritual feast held on the first night of Passover, a holiday that commemorates the liberation of the Israelites from Egyptian slavery. Customs include eating matzo (the quickly-baked, unleavened bread that the Israelites ate following their hasty departure) and unique dishes like these, brought to us by Chef Janice.

Popovers With Herbs De Provence

Compliments of Chef Janice Kirich

Serves: 12

Prep Time: 10 min.

Cook Time: 60 min.

Ingredients:
  • ½ cup vegetable oil
  • 1 cup water
  • ½ tsp. salt
  • 1 cup matzo meal
  • 1 Tbsp. Herbs de Provence seasoning
  • 1 Tbsp. sugar
  • 4 large eggs
Directions:

1. Preheat the oven to 375ºF.

2. Grease a cookie sheet.

3. Bring the oil, water, and salt to a boil.

4. Add matzo meal and Herbs de Provence; stir with a spoon. When the mixture becomes sticky, let it cool completely. Approximately 10 minutes.

5. Add sugar to the mixture add eggs one at a time, beating well.

6. Wet your hands with water; form each popover into the size of a tennis ball and place on cookie sheet.

7. Bake in the oven 15 to 20 minutes, until the popovers are puffy. Then, turn down the oven to 325 ºF and bake another 30 to 40 minutes until golden brown.

Nutritional Information (Per serving): Calories 150, Fat 11g, Sat. Fat 1g, Trans Fat 0g, Cholesterol 60mg, Sodium 120mg, Total Carbohydrate 9g, Fiber 0g, Sugars 1g, Protein 3g

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.


Pastrami Salmon Risslette

Compliments of Chef Janice Kirich

Makes: 2 cups

Prep Time: 10 min.

Cook Time: 35 min.

Ingredients:
  • 2 Tbsp. Market District extra virgin olive oil
  • 1 cup sweet onion, small diced
  • 8 oz. pastrami flavored smoked salmon or hot smoked salmon
  • ¼ cup mayonnaise
  • 2 Tbsp. lemon juice
  • ½ tsp. lemon zest
  • ¼ cup fresh dill, minced, plus extra sprigs for garnish
  • 1 tsp. Dijon mustard
Directions:

1. Heat olive oil in a medium heated sauce pan. Add onions and sauté until golden. Approximately 10 minutes; let cool.

2. Place cooled onions in a food processor then add the salmon, mayonnaise, lemon juice, lemon zest, dill and mustard. Pulse until just combined; do not over mix.

3. Transfer to a dish and garnish with fresh dill sprigs.

4. Serve with Matzo. Can be made up to 3 days in advance.

Nutritional Information (Per serving): Calories 70, Fat 6g, Sat. Fat 1g, Trans Fat 0g, Cholesterol 10mg, Sodium 180mg, Total Carbohydrate 2g, Fiber 0g, Sugars 1g, Protein 3g

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.