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passover

menu planner

We’ve always been here to make your holiday celebrations delicious and now we can help make preparations easy with our very own menu planner!

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Chicken Matzo Ball Soup

1 whole Empire Kosher® Chicken or 1 package of Empire Kosher® Chicken

Thighs or Leg Quarters

2 onions, halved

3 carrots, chopped

3 celery stalks, chopped

1 tablespoon salt

1 teaspoon ground pepper

parsley & dill (optional)

water (enough to cover all ingredients)

1 package matzo ball mix

Combine all ingredients and simmer for 2-6 hours.

 

The longer you cook it, the better the flavor will be!

 

Follow matzo ball mix directions and add to soup. Add fresh herbs before serving. 

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Pomegranate Glaze Turkey

Turkey:

Empire Kosher® Turkey 12-14 lbs.

½ cup olive oil

1 tablespoon kosher salt

2 teaspoons garlic powder

1 teaspoon paprika
1 teaspoon ground pepper

1 teaspoon onion powder

fresh thyme & rosemary (optional)

 

Glaze:

2 cup chicken broth

½ cup pomegranate juice

⅛ teaspoon salt

⅛ teaspoon pepper

4  tablespoons honey

½  teaspoon allspice

Combine spices with oil and rub on turkey. Roast in oven for 4 hours at 350°F or until internal temperature reaches 165°F.

 

For Glaze: Heat chicken broth, pomegranate juice, salt and  pepper in a skillet over medium-low heat and  simmer until liquid is reduced by half. Add honey and allspice. Adjust salt and pepper to taste. Add sprigs of thyme and rosemary in the last ½ hour of baking and, using a pastry brush, apply glaze over turkey during last 15 minutes before done.

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Sweet & Spicy Cauliflower

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon sugar

1 teaspoon paprika

¼ teaspoon cumin (optional)

⅛ teaspoon chili powder

¼ cup olive oil

salt & pepper to taste

Preheat oven to 400°F. Clean and cut up cauliflower. Try to keep florets medium size, as small pieces can burn. Wisk together all spices and oil and combine with florets. Bake florets on a sheet pan with parchment paper for 30 minutes, turning midway for even browning. 

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Roasted Brussel Sprouts with  Turkey Bacon

1 lb fresh or frozen brussel sprouts* ¼ cup olive oil 1 package Empire Kosher® Turkey Bacon

salt & pepper to taste

*Note: Brussel sprouts must be checked for insects. Some brands offer pre-checked frozen.

Toss brussel sprouts with olive oil and season with salt and pepper. Bake at 400°F until lightly browned. Slice turkey bacon into small pieces, and sauteé until crisp. Combine and serve.