Shellfish at Passover?
While it was lovely to include an article on good Passover wine selections in April’s Amuse Bouche, I found it very odd that you wrote that one of the wines would best be paired with…shellfish. Shellfish is not kosher, ever. Laura Green, via email
Editor-in-Chief Esther Davidowitz responds: Please don’t tell my kosher-keeping parents about this oversight. To help make up for it, here is my mother’s kosher-for-Passover gefilte fish recipe (you can use it anytime, though).
LENKA DAVIDOWITZ’S Gefilte Fish
Ingredients for the fish:
21/2 lbs ground fresh pike
21/2 lbs ground whitefish
salt to taste
3 eggs
1 medium onion, grated
sugar to taste, or about 3 tbsps
Ingredients for the broth:
3 or 4 carrots, cut into large pieces
1 large diced onion
2 or 3 tbsps of sugar
salt to taste
Using a blade, chop the fish for 10 minutes. Add the remaining fish ingredients and mix well. Let the mixture sit in the refrigerator for 20 minutes. Using wet hands, form balls with the mixture of whatever size you prefer. Fill a large pot with enough water to cover the fish. Add the carrots and onion to the water and bring the water to a boil. Add the fish. Cook on low heat for 11/2 hours. Add the sugar and salt to the broth to taste. Let cool and store in the refrigerator.
White Men Only
Really? You couldn’t find a woman or a person of color to weigh in on the high schools in Westchester (“Heads of the Classes,” March 2012)? I’m sure that page of white guys reflects the demographic of school administrators in Westchester, but you could have tried a little harder to find another voice.
Lucy Corrigan, Hastings-on-Hudson
Oops!
In our annual real estate chart (“Our Towns,” April 2012), we mistakenly listed a high school in Cortlandt called Cortlandt Junior Senior High School. No such school exists in Westchester.
