

Shelbie Wassel
As Passover is a sentimental holiday in many regards, my family and clients seem to navigate towards traditional recipes. I think the most requested recipe this time of the year, is the coffee brisket. I found this recipe many, many years ago published in the Baltimore Jewish Times. The “JT”, as we locals call it, is a weekly magazine that provides local, national and international news pertaining to the Jewish community. One edition had locals submit their favorite brisket recipe and Mrs. Ribakoff”s recipe for coffee brisket was the editors choice. I’ve tweaked it a bit over the years, but I still love the veggie gravy that is created in a blender after cooking. As with any first cut brisket, the trick is to leave a good layer of fat on its bottom side during cooking. After it’s cooked, the fat can be easily removed and sliced cross wise into ( my preference) thin slices.
I have concocted a homemade recipe that is less time consuming and less labor intensive than what our grandmothers made. I have also been able to reduce the cost of the fresh fish by shopping at H Mart, the Korean grocery store. Otherwise, the fresh fish can cost a mortgage payment.
Mrs. Ribakow’s Brisket
Serves 6
Ingredients
3 ½ – 4 pounds brisket, first cut
2 medium onions cut into chunks
1 bunch of celery, leafy tops only, sliced
1 large bay leaf
1/3-cup ketchup
½ cup black coffee
Salt and pepper
Directions
Preheat oven to 425 degrees. Sprinkle salt and pepper on the bottom of a roasting pan. Place brisket in the pan and sprinkle top of brisket lightly with more salt and pepper.
Arrange onions and celery around and on top of the brisket.
Drizzle with the ketchup.
Roast meat, uncovered, for 15 minutes to sear.
Reduce heat to 350 degrees.
Add the bay leaf, coffee, and cover tightly with foil.
Continue cooking for approx 2 ½ hours longer. Meat should feel tender when fork is inserted in the thickest part.
Cool before slicing. Refrigerate gravy and veggies. Skim off fat.
To serve: Puree gravy and veggies in a blender. Pour over sliced brisket and heat through.
Yield: 12 to 13 pieces
Ingredients
4 pounds, non-oily white fish fillets…let’s mix a few (snapper, haddock, cod) preferably on sale.
2 cartons fish stock, available next to the boxed chicken stock
3 large carrots, plus 2 additional large carrots, cut into diagonal slices for garnish
A bunch of celery
One large onion
3 large eggs, beaten
¼ cup matzo meal
Several cups of water
A little bit of bland veggie oil
About 1 ½ – 2T salt
Freshly ground pepper
1T sugar, optional
Directions
In a large stockpot, empty the contents of both cartons of fish stock. Add 1 roughly chopped carrot, a stick of celery, and ¼ of the onion. Bring to a gentle simmer while preparing the fish mixture.
Shelbie’s Passover Profiteroles (Dairy)
Yield: At least one dozen
Choux Pastry
Ingredients
½ cup (1 stick) unsalted butter or margarine
1-cup water
1cup matzo cake meal
Pinch of kosher salt
4 large eggs
Directions
Place butter, water and salt in a medium saucepan and bring to a boil. Add the matzo cake meal all at once and stir vigorously.
Cook, until mixture forma a ball. Remove from heat and cool slightly.
Add eggs, one at a time, beating well after each.
Using a large spoon, drop about 2 T of batter, roughly 2 inches apart. With wet fingers, lightly create a rounded mound.
Bake 15 minutes at 450 degrees, then reduce heat to 325 degrees and bake for 15 minutes longer or until lightly browned.
Remove with spatula and allow cooling on racks.
Pastry Cream
Ingredients
1/3-cup sugar
3-½ T potato starch
6 lightly beaten egg yolks
2 cups milk or unsweetened almond milk
1 t vanilla
Directions
Mix sugar, potato starch and egg yolks in a saucepan. In another saucepan, heat the milk until bubbles form along the edges. Cool the milk for a minute or so. Slowly, pour the milk over the egg yolk mixture, stirring rapidly with a whisk.
Cook over low heat, stirring until mixture is thick and smooth. Cool and add vanilla. Chill in refrigerator until very cold.
Chocolate Glaze
Ingredients
1-cup semi sweet chocolate chips
2T unsalted butter or margarine
2-3 T milk or almond milk
1 t vanilla or 1 T instant coffee granules
Directions
Combine in small saucepan over double boiler. Mix gently until combined.
Cut cooled pastry in half. Fill with cream and drizzle chocolate on top.
Chefs, do you have favorite Passover recipes you create for clients?
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