Marsha's Brisket

 Ingredients

• 1 large onion, sliced
• 1-2 cups water or beef stock
• ¼ cup red wine (use up to a whole bottle if needed)
• 4 potatoes, diced [optional]
• 2 carrots, sliced
• 2 stalks celery, sliced
• 3-4 cloves garlic
• 3-5 lb brisket

Directions

1. Place roasting pan in the fridge to cool down (better for browning)
2. Pat brisket dry on both sides
3. Sear brisket on Med-High heat on both sides. Set aside on a plate or casserole dish
4. Sauté onion in drippings + butter until caramelized (about 10 min)
5. Add diced potatoes, carrots, & celery
6. Add garlic
7. Add water and red wine
8. Simmer 10 minutes
9. Place brisket in pot, fat side up
10. Season with garlic powder, salt and pepper
11. Pour vegetable mixture over meat
12. Cover and cook at 3 ½ hours at 350 degrees
13. Cool overnight
14. Skim and remove fat (the hard floaters)
15. Slice against the grain into thin strips
16. Before serving, cook 2 hours at 300 degrees

Passover Cereal Munch

Ingredients

• 1 box matzah farfel
• 3/4 cup sugar
• 2-3 tsp cinnamon
• 1/2 cup honey
• 1/2 cup maple syrup or brown sugar
• 1/3 cup vegetable oil
• 1 1/2 cup nuts, toasted, chopped
• 1 1/2 cup raisins

Directions

1. Preheat oven to 350 degrees
2. Mix all of the ingredients together
3. Spread out evenly on to two cookie sheets
4. Bake for 5-10 minutes
5. Crumble into munch-sized pieces
6. Store in an air tight container

Notes

- Eat as a snack or as cereal with milk

- Try craisins, golden raisins or other mix-ins

Source

Marsha via Lippman Cookbook

Traditional Apple-Walnut Charoset

Ingredients

• 3 medium/large honey crisp apples, peeled, cored
• 1 1/2 cups walnut halves, lightly toasted, cooled
• 1/2 cup Manischewitz
• 1 1/2 teaspoons ground cinnamon
• 2 tablespoons packed brown sugar

Directions

1. In the food processor, blitz together all ingredients with a few pulses.
2. Store, covered, in the fridge until ready to serve.

Notes
- Be careful not to over-process or you will get mush

Source
https://www.epicurious.com/recipes/food/views/traditional-apple-walnut-charoset-234298

Funfetti Matzah Toffee

Ingredients

• 5(ish) matzah sheets
• 1 cup (2 sticks) unsalted butter (can substitute non-dairy margarine)
• 1 cup packed dark brown sugar
• 1 cup semisweet chocolate chips
• 1 cup pecan pieces, toasted
• 1 cup multi-colored sprinkles

Directions

1. Preheat the oven to 350 degrees.
2. Line a baking sheet with silpat, parchment paper or tin foil.
3. Arrange matzah in one layer on the baking sheet. Break matzah into smaller pieces in order to fill the pan completely. Set aside.
4. In a saucepan, melt the butter and brown sugar over medium heat, stirring constantly. Once this mixture reaches a boil, cook for a few more minutes, until the mixture thickens and starts to pull away from the sides of the pan. Remove from heat.
5. Pour the butter and sugar mixture over the matzah, gently spreading it with a spatula to cover it with an even layer.
6. Put matzah in the oven and bake for 15 minutes, checking every so often to make sure it doesn’t burn. Turn heat down to 325 if it looks like it’s burning. After 15 minutes, the butter and sugar mixture will have bubbled up and turned golden brown. Remove from the oven.
7. Sprinkle matzah immediately with the semisweet chocolate chips. Let sit for 5 minutes to melt. After the chocolate chips have melted, spread them evenly over the toffee with a spatula.
8. Top with lots and lots of pecans or colored sprinkles.
9. Allow to cool in the freezer and harden. Break into pieces and enjoy.

Notes
- A cousin to “Christmas crack,” or saltine toffee
- No sprinkles available? You can make the classic version with chopped pecans, walnuts, almonds, shredded coconut, dried fruit, or just a hefty sprinkle of thick sea salt.

Source
https://www.myjewishlearning.com/the-nosher/funfetti-matzah-toffee-recipe/

Matzo Ball Soup

Ingredients

• 6 medium carrots, peeled, sliced into 1-inch pieces
• 6 medium parsnips, peeled, cut into 1-inch pieces
• 1 large onion, diced
• 4 tablespoons vegetable oil, divided
• 1 packet Matzo Ball mix 
• 2 eggs
• 6 cups vegetable broth
• Salt
• Pepper

Directions

1. Preheat oven to 425 degrees. 
2. Place cut carrots, turnips, and onion on a metal sheet pan, toss with 2 tablespoons vegetable oil and kosher salt and freshly-ground black pepper to taste. Roast in preheated oven for 20-25 minutes until brown, mixing halfway to ensure even browning.
3. While vegetables are roasting, prepare matzo balls according to package directions.
4. Combine Vegetable Broth and salt in a large stock pot.
5. Bring to boil over medium-high heat.
6. When vegetables are finished roasting, remove from oven. Drop into broth, cover, and lower heat and simmer for 12-15 minutes.
7. Remove matzo ball mix from fridge, form into balls with hands, just under the size of ping-pong balls, about 12. 
8. Bring soup to boil over medium-high heat.  Cover and reduce heat to low, and simmer for 10 minutes. 
9. Uncover and add salt, pepper, or cumin to taste. Serve, and enjoy!

Notes
- Cut vegetables down to bite size after roasting is wanted

Source
http://manischewitz.com/recipes/matzoballsoup/

Matzo Apple Tea Cakes

Ingredients

• 4 large eggs
• 6 tablespoons kosher for Passover vegetable oil
• 1 cup sugar
• 1 cup unsalted matzo meal
• 3 tablespoons potato starch
• 1/8 teaspoon salt
• 1 medium Granny Smith apple, peeled, cored, and diced
• Cinnamon sugar, as needed

Directions

1. Preheat the oven to 350 degrees F.
2. In a medium mixing bowl, whisk together the eggs and oil.
3. Add the sugar, matzo, potato starch, and salt and mix until blended. Stir in the apples.
4. Spray a 2 1/2-inch by 3 1/4-inch muffin tin with non-stick spray. Fill 3/4 full with the batter and dust with the cinnamon sugar. 
5. Bake until the tops spring back when pressed, about 15 to 18 minutes.
6. Cool on a rack and remove from the tin when they are at room temperature.

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.

Source: http://www.foodnetwork.com/recipes/matzo-apple-tea-cakes-recipe.html