Pesach recipes

Ashkenazi Haroset
(adapted from the Jewish Holiday Kitchen)

6 large firm apples (cored, unpeeled, and coarsely chopped)
2/3 cup chopped walnuts
4 Tbls sweet Pesach wine or grape juice
1/2 tsp cinnamon
grated rind of lemon and/or some lemon juice
3 Tbls sugar or to taste
chill stirring periodically
(best made the night before the Seder)

Fred's Macaroons
(from the NY Times Magazine)

5 1/3 cups sweetened flake coconut
3 egg whites
1/2 cup sugar
1/4 tsp vanilla extract

Preheat the oven to 300 degrees.
With your hands, mix all the ingredients together.
Make clumps about 1/2 inch in diameter and
about 1 inch high. Place the clumps about 1 inch
apart on a parchment-lined baking sheet.
Bake for 15 minutes. (till the surface is slightly golden)
Yield: About 40 cookies

Perfect Knaidlach (Matzah Balls)
(from the Spice & Spirit of Kosher Passover Cooking - Lubavitch Women's Organization)

2 eggs
2 tbls oil or chicken fat
2 tbls soup stock or water
1/2 cup matzah meal (whole wheat)
1 tsp salt
add if you choose basil, parsley, chives, zatar and/or ginger

Beat eggs slightly with fork. Add other ingredients, except matzah meal, and mix. Add matzah meal gradually until thick. Stir. Refrigerate for 20 minutes in covered bowl. Wet hands and form into balls. Drop into bubbling chicken soup and bring to a boil. Cook for 30 minutes. Double for aprox 12 or 20 small.