Confessions of a Gefiltefishaholic

So last week I was at Sprinkles (the cupcake shop that started it all) in LA and was delighted to find that they had added a new flavor to their cupcake repertoire: Gefilte Fish. JUST KIDDING. But in the spirit of the cupcake crazy and in the spirit of it being passover and all…I present to you….The Gefilte Fish Cupcake.

Now, before you go “Uhh that’s disgusting, what’s wrong with you,” please hear me out. When a Jew thinks of Gefilte Fish, he or she ponders the beige masses of fish substance floating in a gelatinous mixture inside a jar. Gefilte Fish makes it way onto most passover tables, but rarely into anyone’s mouth. In my home growing up, Gefilte Fish was always the star of the meal. My mother’s light and fluffy loaf was only slightly fishy and deliciously sweet and fragrant due to the addition of carrots and onions. It went perfectly with her deadly and delicious horse radish. So, I’ve attempted to re-create that combo in my cupcake. I’ve broken down the recipes for three passover essentials: Charoset*, Horseradish and Gefilte Fish, but they are best served together. For the cupcake “frosting,” I simply blended the Charoset and horse radish together in the food processor.

*Have you ever noticed that Jews can’t spell. I mean, Charoset? Haroset? Charosses? Chanukah? Hanukah? Microsoft word is useless.


Makes enough for 6

4 firm red apples (Braeburn work wonders)

1 1/2 cup walnuts

1/2 cup Kedem grape juice

1/2 cup red wine (I used a cheap Malbec)

1/4 tsp cinnamon

1/2 tsp honey

Method: Pulse apples and walnuts separately in a food processor until finely chopped. Mix together with other ingredients in a large bowl. You may want to add more wine or grape juice depending on your tastes.

Horse raddish

Makes an absurdly large amount

2 large horse radish roots

1 1/2 cans beets

1/4 cup sugar

1/4 vinegar

Method : Peel the roots with a knife and remove all of the rough skin. Pulse in a food processor until chopped into tiny pieces. It might be best to work in batches if you have a small food processor, if not go ahead and add everything together. It will be terribly strong and cause you to cry, but when left in the fridge for a few days, it cools off quite nicely.

Gefilte Fish Cupcakes

Makes enough to fill 12 muffin cups 3 times (36 muffins)

1 giant yellow onion

4 large carrots, peeled

2 Tbs vegetable oil

2 lbs fish –  I used 1.5 lbs red snapper and 0.5lbs cod

3 eggs

4 Tbs matzoh meal

1/2 tsp pepper

1/2 tsp salt + more to taste

lime juice



Blend the carrots and onions separately in a food processor. Heat the oil in a large skillet and saute the carrots and onions until translucent, about 5 minutes. Let this mixture cool in the fridge.

Blend the fish together in the food processor and set aside. Whisk the eggs and matzoh meal into the cooled carrot and onion mixture. Add the fish and add salt and pepper to taste. Spoon into a greased muffin tin (olive oil spray works great) and sprinkle with lime juice and paprika.

Bake at 350 for about 25 minutes.

Now you have your nicely gentrified passover meal. Hopefully someone in your family is younger than you and hopefully you aren’t “allergic” to parsley. Le Chaim!!!

Don’t forget that glass of wine for Elija, I hear he likes a nice beaujolais nouveau.

3 thoughts on “Confessions of a Gefiltefishaholic

  1. Absolutely wonderful/ creative! I am copying for next season! There is a place for Passover for Foodies. I have that loaf recipe yellowing in my file!! It was yum. And work!

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