Passover steeped in Mexican flavors
Author Pati Jinich shares recipes and roots in Seder meal
Steeped in flavor: This dish was developed by Pati Jinich's sister Karen. Piloncillo is a Mexican brown sugar; substitute a dark brown sugar that is kosher for Passover, if need be. (Bill Hogan/Chicago Tribune)
2. Place onion, carrots, eggs, matzo meal, salt and white pepper in same bowl of food processor. Process until smooth; add to fish. Combine thoroughly.
3. For the sauce, heat the oil in a large saucepan or Dutch oven over medium heat. Add onion; cook, stirring, until soft and translucent, 7-8 minutes. Stir in the tomatoes; cook, with the lid ajar, 7-8 minutes. Stir in water or broth, ketchup, salt and white pepper. Heat to a boil; reduce the heat to low to get a gentle simmer.
4. Place a small bowl with lukewarm water to the side of the simmering tomato broth. Start making the patties, using about 1/4 cup of the mixture for each. Wet your hands as necessary so the fish mixture will not stick to your hands. As you make the patties, slide them gently into the simmering broth. Make sure it is simmering and raise the heat to medium if necessary to keep a steady simmer.
5. Once you finish making the patties, cover the pot and turn the heat to low. Cook the patties, covered, 25 minutes. Take off the lid, gently stir in the olives, peppers and capers. Simmer uncovered until the gefilte fish are thoroughly cooked and the broth is seasoned and thickened nicely, 20 minutes. Serve hot with matzo.
Per serving (1 patty plus some sauce per serving): 112 calories, 4 g fat, 0.5 g saturated fat, 45 mg cholesterol, 8 g carbohydrates, 9 g protein, 668 mg sodium, 1 g fiber.
Apple, pear, hibiscus flower and pecan charoset
Prep: 15 minutes
Cook: 25 minutes
Servings: 4 generous cups
Note: Pati Jinich likes to make a chunky charoset for her Passover Seder. The dried hibiscus flowers add a cranberry-like tartness. "You know the kind of tart that makes your eyes close and your mouth water at the same time? That good kind of tart,'' she wrote in an email.
1 1/2 cups fresh squeezed orange juice
3/4 cup sweet Passover wine
2/3 cup or about 1 ounce dried hibiscus flowers
2 Granny Smith apples, peeled, cored, diced
2 Bosc pears, peeled, cored, diced
1/3 cup sugar
2 cups pecans
1. Place a medium saucepan over medium heat. Pour in the orange juice and wine; stir in the hibiscus flowers. Heat to a simmer; cook, 10 minutes.
2. Stir in the apples, pears and sugar; cook, stirring occasionally, until fruit is cooked through and tender, 15 minutes. The mix should still be wet, but the ingredients should not be swimming in liquid. Stir in pecans; remove from the heat.
3. Once the mix has cooled down a bit, place it in a food processor. Pulse just until coarsely chopped. Serve, or cover and refrigerate up to 4 days.
Per tablespoon: 37 calories, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 4 g carbohydrates, 0 g protein, 0 mg sodium, 1 g fiber.