Recipes: Passover prep, unbound

Food plays an important role during Passover — from the six symbolic items on the seder plate to those foods avoided during the eight-day holiday, like chametz (leavened grains) and kitniyot (legumes). But the dinner that follows the seder on the first two nights, when family and friends gather to retell the story of the Jews’ exodus from slavery to freedom, can leave a host slaving away in the kitchen.

Instead, consider liberating yourself with a traditional Passover menu made in advance. Gefilte fish, chicken soup, matzah balls, roast turkey, all of the old-time favorites that my family enjoys, can be made in less time and still taste delicious.

Homemade gefilte fish has always been thought to be time consuming, but the technique is just like making hamburgers. My Gefilte Fish Terrine combines ground whitefish, eggs, matzah meal and water,  spooned into a baking dish and baked in a water bath (there is no need to make fish stock). Serve this with horseradish, a small green salad or julienne cucumbers and even people who don’t normally eat gefilte fish will love it. You can buy the fish already ground or grind it yourself.

Making chicken soup is no big deal, but using lots of chicken is important — the more chicken, the better the flavor. Place the chicken giblets in a cheesecloth bag, tie a whole chicken with string to keep it from falling apart, and then arrange both chicken and giblets in a large pot. Add water, diced onions, carrots, parsnips, celery and parsley, bring to a boil, and simmer for one or two hours. Remove the chicken from the soup and roast it in a tomato sauce, or use the leftover chicken to make a salad.

The secret to perfect, light matzah balls is to separate the eggs, fold the beaten egg whites into the egg yolk-matzah meal mixture, then poach in the chicken soup. They will be light and delicious.

Bake a separate vegetable stuffing in a casserole dish and serve with roast turkey breast. By using only turkey breast you eliminate some calories, and because the breast is much leaner, it takes less time to bake.

The Gefilte Fish Terrine, Chicken Soup and Vegetable Stuffing all can be made a day early.

Serve a Passover Fruit Cake, baked apples or pears poached in wine as a perfect addition to your menu. And for chocolate lovers, I have included an easy recipe for Chocolate Farfel Clusters.

GEFILTE FISH TERRINE

1 onion, diced
1 large carrot, diced
2 celery ribs, diced
3 pounds whitefish
2 eggs
1/3 cup matzah meal
1/2 cup water
Kosher salt to taste
Freshly ground black pepper
Horseradish

In a grinder or food processor, grind the onion, carrot, celery and fish. Transfer ground mixture to a large bowl and blend with eggs, matzah meal and water, mixing well to thoroughly combine ingredients, adding salt and pepper to taste. Mixture should be soft and light to the touch.

Lightly oil a 2-quart glass baking dish and line it with plastic wrap. Oil the wrap.

Spoon the fish mixture into the baking dish. Cover with plastic wrap and a double layer of foil.

Preheat the oven to 350 F. Place the terrine in a large baking pan and pour in hot water to come halfway up the sides. Bake for 50 minutes or until a knife inserted in the center comes out clean. Cool on a rack 10 minutes. Refrigerate until ready to serve.

To serve, invert the terrine on a platter, peel off the plastic wrap, and slice. Place on individual serving plates with horseradish.

Makes 8-10 servings.