Hyde Park's Culinary Institute Cooks Up Passover Dishes For Holiday

HYDE PARK, N.Y. -- As Jews around the county prepare for Passover -- it starts at sundown, Friday, April 22, Hyde Park's Culinary Institute of America, with thanks to Chef Morey Kanner, associate professor of culinary arts, offers the following recipes. 

Chef Morey Kanner, associate professor of culinary arts, at Hyde Park's CIA.
Chef Morey Kanner, associate professor of culinary arts, at Hyde Park's CIA. Photo Credit: CIA/Keith Ferris
The Culinary Institute of America campus.
The Culinary Institute of America campus. Photo Credit: CIA/Phil Mansfield

Homemade Gefilte Fish With Beet Preserves 

Serves 8 as a first course

Poaching Liquid:


  • 8 cups fish broth
  • 1 onion, thinly sliced
  • 1 large carrot, sliced
  • 1 bay leaf
  • Gefilte Fish:
  • 1 pound pike fillets, diced and chilled
  • 1 pound whitefish fillets, diced and chilled
  • 1 large onion, grated
  • 6 egg whites, chilled
  • 2 teaspoons salt
  • ½ teaspoon finely ground pepper
  • ¼ cup ice water
  • ¼ cup matzo meal
  • Beet Preserves (recipe follows)
  • Fresh horseradish
  • 5 green onions, white and green portions, cut into julienne
  • 1 large carrot, cut into julienne

To make the poaching liquid:

  • Combine all the poaching liquid ingredients in a large pot. Bring to a gentle simmer over medium-low heat. Simmer for 10 to 15 minutes.
  • To make the gefilte fish: Combine all the gefilte fish ingredients in a food processor and process for 15 seconds. Use a small serving spoon to scrape out a spoonful of the mixture against the side of the bowl. Using another small serving spoon, shape the gefilte fish into a dumpling by gently pushing the mixture off the other spoon and dropping it into the simmering poaching liquid. Continue until all of the fish mixture has been made into dumplings.
  • Cook the gefilte fish until all the dumplings float to the liquid’s surface, about 10 to 12 minutes. Remove the pan from heat and let the dumplings cool in their poaching liquid for 30 minutes at room temperature. Refrigerate until the broth has jelled, about 4 hours or overnight.
  • Using a slotted spoon, carefully remove the dumplings from the jelled broth and place on chilled plates. Serve with beet preserves, fresh horseradish, julienned green onion, and carrot.

Beet Preserves (makes 8 servings, about 1½ cups)


  • 1 cup grated peeled raw beets
  • ¼ cup cider vinegar
  • ¼ cup sugar
  • ½ small onion, grated
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper
  • Combine all of the ingredients in a small nonreactive pan and simmer gently over medium heat for about 15 to 20 minutes, or until all the liquid has been absorbed. Chill well before serving.

Chef’s Tip: Beet preserves may be made up to three days in advance. To hold them, put them in a clean container, cover and refrigerate.

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