Passover Fare: Rabbi Perl's Passover Recipes

Not to be outdone by our , Mineola’s own Rabbi Anchelle Perl of has graciously shared his own recipes for Passover this year.

Rabbi Perl is well-versed in the kitchen and has served as “latke chef” during the annual Chanukah Telethon several years ago.

Passover Sponge Cake
Ingredients

• 7 eggs, separated
• 1 whole egg
• 1 cup potato starch, sifted twice
• Juice of 1/2 lemon
• 1 1/2 cups sugar

Directions

1. Separate eggs. Add the whole egg to yolks, then beat whites until stiff gradually adding sugar. Set aside.

2. In separate bowl, beat yolks. Add lemon juice. Gently fold yolks into whites. Gradually fold potato starch into batter.

3. Pour into ungreased tube pan and bake at 350 for 1 hour and 10 minutes. Invert cake to cool

Gefilte Fish with Turkish Salad

Prep Time: 2 minutes

Cook Time: 2 hours

Yield: 8 servings

Ingredients

• 1 (22-ounce) loaf frozen gefilte fish
• ¾ cup prepared Turkish salad

Directions

1. Preheat oven to 350° F.  Spray a 9 x 5 x 3-inch loaf pan with non-stick cooking spray.

2. Rinse frozen gefilte loaf under water to remove parchment wrapper and place in prepared pan.  Cover with aluminum foil.

3. Bake at 350° for 1 hour.

4. Remove fish from oven. Carefully slice fish lengthwise to create a pocket.

5. Pour Turkish salad into the pocket.

6. Continue baking, covered, for 1 more hour.

7. Transfer fish to a sealable container, cover and refrigerate until cold, at least 4 hours.

Chopped Chicken Liver
Ingredients

Prep Time: 3 minutes

Cook Time: 15 minutes

Yield: 8 servings

Ingredients

• 2 tablespoons schmaltz or margarine
• 1 onion, minced
• 1 pound chicken livers
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs, hard cooked (optional)

Directions

1. In a 12-inch skillet, heat schmaltz (chicken fat) or margarine over medium-high heat.

2. Add onion and turn heat to medium-low, so that onion does not brown too quickly. Sauté, stirring, until onion is just beginning to brown.

3. Add chicken livers and sauté until brown, mashing down with a potato masher as they cook, to break them apart. Add salt and pepper.

4. When livers are cooked through, transfer to a bowl and mash thoroughly.

5. Chop hard cooked eggs and mash into the mixture if desired. Let mellow in refrigerator before serving.

Tip: If you feel you need something to bind it together more, you can add a little more melted chicken fat, or 1 to 2 tablespoons of mayonnaise. You can also season with a little thyme.