I know today is Easter, and a happy Easter to all who are celebrating. However, I am Jewish, and we are currently celebrating Passover. Fun fact – The Last Supper was a Passover Seder. So, there is a convergence here. There are some great memories passed along in my family about Passover and cooking for it. My grandmother Bella used to make her own gefilte fish. When my mom was a kid, she would make it with fish so fresh that they would swim around in the bathtub for a day or so before she made it. When I was a kid, I remember watching her make it, although from fish that had already met their end. There were some mildly traumatic memories, though, of her removing the eyes from the fish heads.
Today’s featured response to The Madeleine Questionnaire, is from Leila, who has fond memories of her family’s Passover Seders.
Here are a couple of gefilte fish recipes from ReciFoto. The first one is from my Aunt Jo’s cookbook. Aunt Jo notoriously left out an ingredient or step from some of her recipes. I’m not sure if it was so that you would call her to ask for her help, or if it was so that hers would be better. The second recipe is from a temple cook book.
Aunt Jo’s Gefilte Fish – she seems to have left out the chopping or grinding of the fish….
A more complete Gefilte Fish recipe:
There are lots of other recipes associated with Passover, matzah balls, matzah brie (sort of a French toast version of matzah), matzah kugel, brisket, macaroons and more. Do you have any favorite Passover recipes? Please add them to ReciFoto.
If you have any memories you’d like to share about enjoying and/or helping to prepare your holiday meals, please take this opportunity to fill out The Madeleine Questionnaire.
Bonus: Horseradish, which is often served as a condiment with gefilte fish.