Passover Friendly Restaurants in NYC
During the week of Passover (which falls from Friday, April 15th through Saturday, April 23rd this year), there are plenty of New York City restaurants near Glenwood buildings that prepare special meals to commemorate the occasion. Whether you’re looking for a place to make your Seder so you don’t have to cook, or you have no idea what a Seder even is, fear not! Passover is all about welcoming people of all faiths to share thoughts on freedom and peace, so anyone and everyone can get in on the foodie fun!
The Russian Tea Room in Midtown East
Glenwood residents living in Midtown East will be thrilled to know that the legendary Russian Tea Room is offering a special Passover meal this year. Including appetizers, entrees, and desserts, with the option to pair with kosher wine. Traditional staples such as Gefilte Fish, Lamb, and Charoset Strudel are some of the options. The meal will be served with a Seder plate, which is a special plate containing room for symbolic foods traditionally eaten during the holiday. Haggadahs, which is the book that guides participants through the ritual-rich Seder meal, indicating when and how each rite is performed, are available upon request.
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Wherever You Live in NYC: Catered Passover Meals
If you want to celebrate Passover while observing the rules, but don’t feel like working away in the kitchen, consider a catered meal from NYC’s Eli Zabar! Click here to see the options if you would like to order in your Passover meal this holiday! Fairway Market also has a passover catering option. Click here to see more details on this! You’ll be able to enjoy the meal from the comfort of your Glenwood home!
Cook At Home
If you want to try to cook at home here are two easy and delicious recipes to try!
Classic Pot Roast
Pot Roast is a favorite Passover dish for many! While you may not be able to have your grandma’s homemade dish this year, you can try to create it yourself. A great recipe below comes from thejewishkitchen.com. I personally think the leftovers are just as tasty
- 1 4-5 pound boneless bottom round roast
- 1/4 cup vegetable oil
- 2 yellow onions, sliced into rings
- 3 garlic cloves, smashed
- 3 large carrots, peeled and sliced into 1/2 pieces
- 3 yukon gold potatoes, large cut into wedges or a dozen small new potatoes, whole, washed
- 2 tbsp. tomato paste
- 1 cup good red wine use a red wine you would drink, or water if you cannot use wine
- 2 cups beef stock regular or low sodium, depending on dietary needs
- 2-3 fresh thyme sprigs
- 2 bay leaves
- Kosher salt and pepper to taste
- Preheat oven to 350 degrees.
- Season the roast on all sides with salt and pepper. In a Dutch oven over medium-high heat, heat vegetable oil and sear roast on all sides.
- Add the onions, garlic and tomato paste and cook until the vegetables are slightly colored. Add the beef stock, wine, thyme and bay leaves. Bring the liquid to a simmer and cover. Place in the oven.
- Cook for 1 1/2 hours. Add potatoes and carrots and cook for 1 more hour. Transfer roast to cutting board and let rest for 15 minutes.
- Slice roast and serve with vegetables and pan juices.
Matzo Ball Soup
If you are eating with your family this holiday outdoors, you might want a soup to warm you up! Matzo ball soup is delicious and will keep you warm! The recipe from foodandwine.com listed below is great!
- 2 quarts chicken stock or low-sodium broth
- One 3-pound chicken
- 1 1/4 cups matzoh meal
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 5 large eggs, 3 separated
- 1/4 cup melted chicken fat (schmaltz) or vegetable oil
- 1/4 cup minced onion
- 1 tablespoon vegetable oil, for forming the matzoh balls
- 1 large carrot, thinly sliced
- 2 celery ribs, thinly sliced
- 1 small onion, cut into 1/2-inch dice
- 1/4 pound rutabaga, peeled and cut into 1/2-inch dice
- 4 large dill sprigs
- 4 large parsley sprigs
- Kosher salt
- Freshly ground pepper
Make the Chicken Soup
- Step 1 In a large pot, bring the chicken stock to a simmer. Add the chicken and return the stock just to a simmer. Cover the chicken with a small plate to keep it submerged and cover the pot. Reduce the heat to maintain a very low simmer; simmer until the chicken is cooked through, about 1 1/2 hours. Remove the chicken and let cool slightly, then shred the meat; discard the skin and bones. Strain the soup into a heatproof bowl. Skim off the fat and return the soup to the pot.
Meanwhile, Make the Matzoh Balls
- Step 2 In a large bowl, combine the matzoh meal, salt, garlic, baking powder and baking soda. In a medium bowl, whisk the 2 whole eggs with the 3 yolks, schmaltz and onion. In a separate bowl, beat the 3 egg whites with an electric hand mixer until stiff peaks form. Stir the schmaltz mixture into the dry ingredients, then stir in one-third of the beaten egg whites until incorporated. Gently fold in the remaining whites until no streaks remain. Press a sheet of plastic wrap directly onto the surface of the batter and refrigerate for about 20 minutes or overnight, until firm.
- Step 3 Line a baking sheet with plastic wrap. In a small bowl, combine the vegetable oil with 1 tablespoon of water. Scoop 1-tablespoon-size mounds of the matzoh batter onto the baking sheet. Using the oil-and-water mixture to keep your hands moist, roll each scoop of batter into a ball, handling them as gently as possible.
- Step 4 Return the chicken soup to a simmer. Add the carrot, celery, onion, rutabaga, dill and parsley and season with a big pinch each of salt and pepper. Add the matzoh balls. Cover and cook over moderate heat, turning the matzoh balls a few times, until they are plump and cooked through, about 25 minutes. Stir the shredded chicken into the soup and cook just until the meat is warmed through, about 2 minutes. Remove the herb sprigs. Season the soup with salt and pepper and serve immediately.