Recipezaar: Passover,Jewish (Ashkenazi) recipes

Vegetable Kugel for Passover

Mon, 02 Apr 2007 22:20:41 -0400

From a website with Passover recipes. This was submitted by Hedy Gordon of Plantation, FL. I haven't tried it yet but I will add some garlic powder when I make it. -- posted by Oolala

Chocolate Prune Torte (Passover)

Mon, 02 Apr 2007 22:28:10 -0400

From a Passover recipe website submitted by Marilyn Lipken of Philadelphia, PA. The recipe was posted there without an oven temperature so I added it at 350 but check the oven when you make it just in case since I haven't made it. Can be made 2 days ahead of serving. -- posted by Oolala

Nirvana Chicken (Passover)

Wed, 11 Apr 2007 21:02:09 -0400

From a magazine called Reform Judiasm, Spring 2007 as a suggestion for Passover. The photo is fantastic. McCormick makes the red curry powder but it is a blend of spices that includes: cumin, cardamom and hot red chili powder. Use almonds for Passover or peanuts if not using for Passover. -- posted by Oolala

Braised Lamb Shanks in Orange-Merlot Sauce (Passover)

Thu, 12 Apr 2007 14:58:05 -0400

From Reform Judaism magazine, Spring 2007. "Since leg of lamb is technically not kosher (because the sciatic nerve runs through it), lamb shanks are the meat of choice when you want a flavorful lamb dish on your seder table. Slowly braising the shanks in an aromatic liquid flavored with kosher wine yields a moist, tender, fall-off-the-bone delicacy". This requires at least 2 hours (to overnight) marination. FYI-in Israel, and in some other parts of the world, the sciatic nerve is removed from the leg of lamb by butchers thus making it kosher! It is not kosher in the United States. -- posted by Oolala

Apple and Carrot Tzimmes (Pareve)

Tue, 08 May 2007 14:06:41 -0400

From High Tech Jewish Cooking. Haven't tried this one yet. It's a vegetable (and fruit) side dish. I've had tzimmes with chunks but this one has shredded apples and carrots which makes it a bit different. -- posted by Oolala

Iranian Haroset

Wed, 23 May 2007 09:26:03 -0400

This is from Cooking Light. "Seder means "order" in Hebrew, and the seder meal has several components symbolic of the story retold each year. The meal always includes haroset, a condiment made of fruit, nuts, and honey. Its thick, chutneylike consistency symbolizes the bricks and mortar the Jews had to prepare when they were slaves, while its sweetness represents the joy of freedom that followed their slavery. The tradition of eating haroset as part of the seder dates back at least 1,500 years. Haroset is a kosher dish that showcases the richness of Jewish culinary traditions. As people settled in different areas, they made creative use of local ingredients. Ashkenazic Jews (those from Germany and Eastern Europe) favored apple-based haroset. Sephardic Jews from Spain and countries farther south and east, such as Tunisia, Greece, and Turkey, made their haroset with dates, figs, and other dried fruit (showcased in our Turkish Haroset). In addition to these traditions, it seems every family has its own heirloom recipe. New versions are created all the time, like New England Haroset, which incorporates dried cranberries and maple syrup." -- posted by dicentra

Tate's Bake Shop Passover Brownies

Tue, 26 Jun 2007 11:24:27 -0400

Kathleen King, owner of Tate's Bake Shop, developed this recipe to bring with her to a seder in 2004. They are simple, fudgy and dense. They keep well in the refrigerator. *For lighter brownies, substitute 1/2 cup of applesauce for 1/2 cup of the butter. -- posted by Oolala

Schav Borscht - Sorrel Soup

Thu, 28 Jun 2007 16:07:44 -0400

I found this on RecipeSource and they say that they got it from A Jewish Mother's Cookbook by Elaine Radis. I halved it as they're only 3 of us - and added garlic - it was great! -- posted by Tina and Dave

A Mean Matzo Ball

Tue, 07 Aug 2007 22:13:28 -0400

Yes, I make a mean matzo ball, thank you. And I shall share my method as the first recipe I will post. The debate over seltzer goes on but no one here at the Zaar has mentioned separating the eggs! I believe this gives these dumplings both fluff and bounce. -- posted by Chef #404181

Two Tone Potato Roll

Wed, 08 Aug 2007 22:39:51 -0400

This is a delicious side dish with a stunning presentation. A really valuable addition to your holiday or special occasion table. It's a bit of work, but the gorgeous and scruptios results are definitely worth it! -- posted by Mrsspeevs

Mrs. Zeger's Chocolate Passover Cake

Fri, 10 Aug 2007 15:28:39 -0400

From The New York Times and Craig Clairborne's cookbook. She is the mother of Eric Segal who is most famous for being the author of Love Story. The cookbook said "One of the most popular Passover menu articles to appear in the New York Times over the last couple of decades was this one. Mrs. Zeger's chocolate cake is indeed exceptional". -- posted by Oolala

Aunt Linda's Brisket

Tue, 11 Sep 2007 20:19:33 -0400

From a community cookbook. Uses white wine, brown sugar, apple cider vinegar, an onion soup packet, and chili sauce. -- posted by Oolala

Someone's Grandma's Brisket

Tue, 11 Sep 2007 20:25:31 -0400

From a community cookbook. Sounds easy and yummy with honey, ketchup, mustard powder, onion, paprika, red wine and coke! Imagine that! I love brisket so I can't wait to try this one. Best if marinated overnight. -- posted by Oolala

Vegetable - Fruit Tzimmes

Tue, 11 Sep 2007 21:12:37 -0400

From "A Little Jewish Cookbook" by Barbara Bloch. I've had this book a long time and this was the first tzimmes I ever made and it was well received. You can add some cinnamon if you like. I use the canned yams so no need to soften them as you do the carrots. I like the short cut! I just made this again and added dried apricots and orange zest. You can be creative with this dish. -- posted by Oolala

Apple Latkes

Thu, 13 Sep 2007 18:29:58 -0400

Due to a craving (and a convenient epicurious e-recipe e-mail!), I found this recipe, which is seemingly just in time for a Jewish holiday, no? I like apples, and I like latkes, so how could they be bad? :) -- posted by Indigo!

East Side New York Half-Sour Pickles

Mon, 24 Sep 2007 22:44:51 -0400

Posted as per a request for amberngriffinco. This is from "Eat, Enjoy! The 101 Best Jewish Recipes in America" this was from Frank Kachman, Valley Stream, NY. This takes 2 weeks to be pickled. -- posted by Oolala

Chicken Soup from the Heart

Mon, 01 Oct 2007 19:16:28 -0400

A relatively easy dish to create, perfect for a cold winter day, or just a big bowl for the kids. In my house, apart from having this every Shabbat, it's also the Jewish Penicillin we rely on. From my house to yours, with love. -- posted by AniSarit

Potato Matzo Kugel

Tue, 16 Oct 2007 23:41:22 -0400

Hearty, flavorful, and tasty - what more could you ask for in a kugel? A kugel is a pudding made of starch smoothed out with fat and seasoned with spices. I first started making this for Passover, but now I make it on a regular basis. Lately, I've been blackmailed by friends to make it - "we're only coming over if you have your kugel". Ay. With a prep time of 20minutes, I shouldn't complain. Enjoy! -- posted by AniSarit

Farfel Munch

Fri, 07 Dec 2007 19:38:45 -0500

Makes a great granola or cereal. -- posted by MaxineCheeseburger

Classic Kugel (Passover)

Wed, 19 Dec 2007 02:50:11 -0500

From a newspaper article called Crossing Delancy: Food and History by Judith Segal. This is what was printed before the recipe "Families which follow the tradition of not eating gebruks should substitute potato flour for the matzoh during passover. A potato kugel may be "parve," containing neither milk nor meat. If it is being prepared specifically for a meat meal, however, rendered chicken fat may replace the vegetable oil. Because poor families could not afford many eggs, the old-fashioned potato kugels were heavier, leaden, due to fewer eggs (a function of cost) and no baking powder. The new, modern, kugels are lighter, creamier, more custardy and souffle-like, the result of using more eggs and adding baking powder." -- posted by Oolala

Salmon Gefilte Fish

Sat, 12 Jan 2008 01:23:43 -0500

If you live anywhere in the New York area you have probably come across gefilte fish and if you have never had anything but gefilte fish from a jar I really feel bad for you but you can change your ways. LOL! This is delicious but requires a ready-made frozen salmon roll. -- posted by scancan

Passover Nut Cake

Tue, 04 Mar 2008 00:00:59 -0500

baking with cake meal can create heavy dishes that lack the texture we get when flour is used. however, this recipe never let me down - thanks to the large amount ofeggs, it's extraordinarily light! -- posted by AniSarit

Cheese Latkes (For Passover)

Tue, 04 Mar 2008 01:04:54 -0500

Extremely delicious!! The use of farmer cheese, not cottage cheese is what makes this special. -- posted by AniSarit

Flop-Proof Light Fluffy Matzo Balls

Thu, 13 Mar 2008 00:51:02 -0400

I brought this recipe with me from South Africa. We now go for firmer ones. You might want to double this for larger crowds. -- posted by Maxxr

Savory Matzo Brei

Fri, 21 Mar 2008 18:14:36 -0400

Easy for adventurous cooks but family friendly. Just another way to prepare matrzo brei! Mushrooms and herbs have been added to this traditional breakfast treat, which we sometimes have for lunch. This is a slight change of pace for the regular matzo brie with the caramelized onions, mushrooms and rosemary and thyme. Marth Stewart. I hope you wil enjoy as much as we did. -- posted by Manami

Passover Chocolate Mandelbrot (No Flour, Better Than Biscotti)

Fri, 21 Mar 2008 18:21:40 -0400

Modified from a Canadian newspaper - this is AMAZING stuff! The best description of texture I can give is that this is not totally dry, but it's still crunchy. You will be questioned if it's really Kosher for Passover, you will be questioned how this is possible to make without flour. It's possible AND it's delicious, just try it! Don't half this recipe, it makes a lot, but they will fly off your table! Try variations like cranberries and your favorite nut or dried cherries and almonds instead of the chocolate chips and walnuts. -- posted by AniSarit

Raisin Farfel Kugel (Passover Friendly)

Fri, 21 Mar 2008 18:56:13 -0400

You'll want to make this all year long. This is from Allrecipes.com. Prep time includes rest time. Recipe can easily be lightened up by making simple substitutions, 3/4 cup splenda, 6 egg whites, smart balance light for margarine, and 1/3cup raisins. Calorie/fat count dramatically goes down, and then ww points per serving (9 servings) becomes 2! -- posted by AniSarit

Perfect Matzo Brei (Passover)

Mon, 24 Mar 2008 18:34:24 -0400

There may be other recipes that look similar to this, but none with these proportions - which are what make it outstanding. 3 matzah for 4 eggs! This is a basic recipe which you can add different vegetables to if you wish, or sauteed onions, but these are the proportions that will make the best matzo brei ever! I could eat this all year long, though my cholesterol would be through the roof! -- posted by AniSarit

Homemade Authentic Gefilte Fish

Mon, 24 Mar 2008 19:15:43 -0400

Gefilte fish is the traditional first course of the Passover Seder meal in Ashkenazic homes. Horseradish is the accompaniment. The combination of fish listed is only a suggestion, and other proportions may be used, depending on tradition. What most non-Jews don't understand is what IS Gefilte fish?? Gefilte means stuffed and refers to actual fish being stuffed with this mixture and then cooked - rarely done these days. I hope you enjoy this! Recipe from Ray Sokolov. Make in advance. Refrigeration time not included. -- posted by AniSarit

Matzo Farfel Apple Kugel

Mon, 24 Mar 2008 19:16:09 -0400

A little sweet, and very delicious! -- posted by AniSarit

Bubbie's Matza Lasagna for Passover

Tue, 25 Mar 2008 21:40:36 -0400

My kids always come rushing to the table for this one. We like the taste and texture that the matza develops in this better than traditional lasagna noodles. -- posted by scancan

Elite Passover Brownies

Thu, 10 Apr 2008 01:46:04 -0400

I found this recipe on the Elite website several years ago. It makes the most wonderful rich, dense, fudgy brownies!! You'd never guess they weren't "regular" brownies. You can also make this in an 8" cake pan for a truly decadent cake. -- posted by Glori-B

Matzo Farfel Stuffing

Wed, 16 Apr 2008 18:47:06 -0400

Passover stuffing -- posted by Lioness

Passover Walnut Brownies

Thu, 17 Apr 2008 02:11:46 -0400

Came upon this recipe in an old Jewish cookbook some time ago. Have been making it for Passover many years since then. I like the addition of walnuts and also that it is pareve (=neutral, neither dairy nor meaty). Mostly we eat it as it is but I have made it fancy by garnishing with different kind of fruit. -- posted by Chef Dudo

Easy Pesach (Passover) Chremslach

Wed, 23 Apr 2008 23:44:09 -0400

A not-too-sweet, dairy breakfast item resembling pancakes for Passover. I finally found something that my picky 2 year old would eat. -- posted by LawyerMom

Red-Wine Braised Beef Brisket W. Horseradish Sauce (Sara Moulton

Tue, 05 Aug 2008 19:11:18 -0400

This recipe is from Sara Moulton's Chanukah show on TV Food Network (the recipe can be found there, along with her story of the family connection this recipe has for her). I've included it because it's a personal favorite and because it reminds me of my mother's recipe ... except, of course, my mother's must taste better (everyone's mother makes the best ...). Sara's discussion includes a very good description of brisket from a butcher's (and consumer's viewpoint) ... you can find similar great informaton in Molly Stevens' Braising book (an IACP and Beard Foundation prize winner, so well worth having). The portions are based on a 5.5 lb brisket, 10% shrinkage during cooking and a 6 oz portion serving (10 servings). I often find people go for 8-10 oz, so don't be surprized if this turns into 7-8 servings! BTW, as with most braises, it tastes even better the next day -- I often make it a day ahead to let the flavors marry overnight ... To answer a few basic questions: the strategy here is that we will coat the brisket with a seasoned flour to create a crust and seal in the juices. We will then create a vegetable base (broth) on the stovetop, reduce it to concentrate its flavor, then reliquify it with chicken broth to braise (cook in a relatively small amount of liquid) the brisket to complete tenderness. This sounds complicated, but its really not ... and the layers of flavor are just amazing!! The horseradish sauce is made separately, on the cooktop. Variations: (1) Skip the horseradish sauce and use the pan sauce. Either one is great. (2) Skip the oven and use a slow cooker to do the braising. No fuss and keeps the kitchen cool and the oven clean. You will still need to do a fair amount on the cooktop. Each slow cooker has different temperatures, but I'd suggest starting at about 4-6 hours at high heat and using at a minimum a 5 qt cooker. (3) Kosher brisket and kosher wine makes this a kosher main course. (4) For Passover, replace the flour with matzoh meal. -- posted by Gandalf The White

Golden Chicken Soup With Matzo Balls

Tue, 16 Sep 2008 23:14:33 -0400

This is a great classic mazto ball chicken soup from the Kosher Palatte -- posted by mlkweiss

Sweet Potato Tzimmes

Wed, 24 Sep 2008 02:16:26 -0400

"Tzimmes" is one of those Yiddish words that loses something in translation. It is probably best defined as confusion or a mishmash...which is probably where this casserole gets its name. This recipe can be made 2 days in advance; cover and refrigerate until ready to bake. You can vary the proportion of carrots to sweet potatoes. -- posted by Alan in SW Florida

Nana's Brisket

Thu, 27 Nov 2008 00:40:56 -0500

This is my grandmother's brisket recipe and the sauce is especially good on kasha varnishkes. I like making it in a crockpot, but my mother still makes it on the stovetop or in the oven, which are both good options. If you can't find Washington's Rich Brown Seasoning (try online), beef bouillon powder can be substituted (but it won't be as good!) The sauce is thin, and I've tried thickening it before, but it isn't as good. -- posted by Shana C

Chopped Liver

Sun, 30 Nov 2008 00:44:41 -0500

My grandmother always used both chicken and beef liver, and it had to be broiled to make it kosher. Use recipe #328209 for the schmaltz and gribenes. She only made this for Passover. -- posted by DrGaellon

Potato Latkes (Pancakes)

Thu, 08 Jan 2009 23:15:37 -0500

These are sauteed pancakes, and delicious. This is the way my grandmother made them, and they were served at the Jewish holidays of Hanukah and during the 8 days of Passover, but not at the Seder (dinner and religious service), but for a light supper. They are good served as a side dish with the Winter Vegetable Plate in my cookbook. If you don't have Matzo Meal (which is also great for breading meat or fish),substitute all purpose flour. -- posted by Chef Elaine C.

Mujadarra

Fri, 23 Jan 2009 17:33:09 -0500

This is a fantastic lentil dish. In my quest to find healthier food that my family liked and would actually eat, I decided to try this recipe. It was demonstrated on T.V. by Ali Sabbah from the Mazza Cafe, a Jewish restaurant, in Salt Lake City. My family just ate this up, even my picky five year old boy. I had to post it before I lost the recipe. -- posted by bluesagegirl

Mock Chestnut Torte (Passover Cake)

Thu, 19 Mar 2009 01:15:31 -0400

This recipe is from the wonderful cookbook, "A Treasury of Jewish Holiday Baking", by Marcy Goldman. This pareve Pesach cake tastes like a rich but light chocolate cheesecake. It's wonderful with or without the glaze. If you don't mind a dairy cake, it's also excellent with a regular ganache (with cream, etc...). Kids will LOVE this and won't even know they're eating a vegetable (you cannot taste the sweet potatoes). Enjoy! You can also serve this in squares, as French-style "petit fours." The glaze slicks this up but is not necessary a dusting of cocoa is just fine. -- posted by blucoat

Brisket With Dried Apricots, Prunes & Aromatic Spices

Thu, 19 Mar 2009 01:20:04 -0400

This is an extraordinary flavourful, moist, and tender brisket. Recipe is from Jayne Cohen, printed in "Bon Appétit Magazine" (April 2002). It is Kosher for Passover. Begin this at least one day ahead. Try chilling the meat separately from the gravy; it makes removing the fat from the gravy much easier. Read through entire directions before beginning. -- posted by blucoat

Matzo Apple Kugel (Passover)

Sun, 22 Mar 2009 03:40:49 -0400

This is a moist, sweet, and easy to prepare Passover recipe from Cindy Faigin. I found it on another recipe website (allrecipes.com). You can make this dish ahead of time and then bake it when needed. Recipe can be doubled. -- posted by blucoat

Schmear (Cream Cheese With Lox Spread)

Sun, 22 Mar 2009 10:00:58 -0400

Try serving this "schmear" with some fresh bagels at your next brunch. You could add a tablespoon or so of fresh chopped dill or parsley or even a couples of tablespoons of drained capers, but I like it kept simple. For appetizers, serve the schmear along with cocktail-sized rye bread slices. -- posted by Alan in SW Florida

Passover Lemon Cheesecake With Almond Crust

Mon, 23 Mar 2009 01:21:32 -0400

This cheesecake has a delicious nutty and crisp crust with a light but creamy citrusy filling. Recipe is from Gourmet (April 2008). Cheesecake can be made 2 days ahead and chilled, loosely covered. You can garnish with berries or julienned lemon zest. The cake needs to cool 2-3 hours before serving. If you don't have matzo cake meal, grind regular matzo meal (or even matzos) to a finer consistency in a food processor or blender. -- posted by blucoat

Maida Heatter's Walnut Meringues (Passover)

Tue, 24 Mar 2009 01:45:37 -0400

This recipe is from "Maida Heatter's Brand-New Book of Great Cookies" and is suitable for Passover. -- posted by blucoat

Greta's Fried Fish With Curry Sauce - Passover

Sun, 29 Mar 2009 20:09:32 -0400

This is a firm family favourite from my MIL. -- posted by Wendys Kitchen

Almond-Lemon Macaroons (Passover Almendrados)

Sun, 29 Mar 2009 20:21:56 -0400

These delicious and easy to prepare macaroons were printed in the "New York Times" (March 2007) and adapted from "Dulce lo Vivas: La Reposteria Sefardi," ("Live Sweet: the Sefardi Bakery") by Ana Bensadón. The dough require overnight refrigeration. -- posted by blucoat

Sweet-And-Sour Celery (Sephardic Passover Apio)

Mon, 30 Mar 2009 14:32:31 -0400

This Turkish Passover dish is from this month's "Gourmet Magazine" (April 2009). As the celery cooks, it soaks up the braising liquid and becomes silky. Cooks' note: Celery can be braised 1 day ahead and chilled. Reheat over low heat, adding more water if necessary, or reheat in a microwave. Add celery leaves and parsley before serving. -- posted by blucoat

Lemon Nut Roll

Mon, 30 Mar 2009 18:26:55 -0400

I do not remember where I got this recipe from, however it is great. There are 2 part the roll itself and the filling I have had some problems posting this recipe, so I am trying again :o( -- posted by Esther in Atlanta, GA

Roasted Cauliflower Kugel (Passover)

Wed, 01 Apr 2009 03:52:46 -0400

This Passover (or year-round) recipe is from Lucy Waverman and was printed in the Globe and Mail (April 12, 2008). Roasting the cauliflower first really boosts the kugel's flavour. -- posted by blucoat

Healthy Broccoli Knishes (Passover)

Wed, 01 Apr 2009 04:12:10 -0400

These pareve knishes could be served as a side dish, but are filling enough to be the main dish. Recipe from the "Passover Lite Kosher Cookbook", by Gail Ashkanazi-Hankin, -- posted by blucoat

Cinnamon-Spiced Chard Pancakes (Passover)

Thu, 02 Apr 2009 01:29:02 -0400

This "Bon Appétit" recipe works very well with virtually any green, including spinach, kale, or some spring mix. -- posted by blucoat

Passover Carrot Pudding Cups

Thu, 02 Apr 2009 01:30:12 -0400

These make a delightful, light dish for a Seder. The pudding cups are a simple side with a mellow carrot flavor and a citrus note. Recipe is from Rosalyn Tauber and was printed in "Gourmet Magazine" (April 2006). You can add a little grated ginger (1/2 tsp) for extra zing. Cook's Notes: ·Carrot cups can be made 1 day ahead and cooled completely, then chilled in an airtight container. Reheat carrot cups on a baking sheet in a 350°F oven until hot, 5 to 10 minutes. ·If you can't find matzo cake meal, finely grind regular matzo meal in a blender. cups and turn out onto a serving dish. Serve warm. -- posted by blucoat

Passover Raspberry Cocoa Torte

Thu, 02 Apr 2009 01:36:10 -0400

From the Aish.org web site - gebroks -- posted by Mrsspeevs

Passover Strawberry Shortcake

Thu, 02 Apr 2009 01:42:59 -0400

This is from the aish.org website - gebroks -- posted by Mrsspeevs

Passover Almond Thumbprint Cookies

Thu, 02 Apr 2009 12:01:01 -0400

These delicate little almond cookies, from "Gourmet" (April 2006), are really delicious. They don't taste like Passover cookies and are good enough to eat year-round. The contrast between the crisp cookie and gooey-sweet jam is pretty addictive; you may want to double the recipe. You can substitute a whole almond for the jam, if you prefer. If you like marzipan, you'll love these! And they are quick to whip up. Dough requires 1/2 hour to chill. -- posted by blucoat

Confetti Vegetable Kugel (Passover)

Mon, 06 Apr 2009 00:27:55 -0400

A colourful, light, delicious, and healthy recipe from Norene Gilletz's wonderful cookbook, "Healthy Helpings". Variations: Mixture can be baked in sprayed muffin tins at 375°F for 25 to 30 minutes, until golden brown. Recipe may be halved. Bake in a 1 1/2 quart greased casserole for 45 to 55 minutes. -- posted by blucoat

Crispy Passover Cookies (Gluten-Free)

Mon, 06 Apr 2009 21:05:51 -0400

I found this really tasty recipe on an online forum. It could not be easier to throw together (dough can be mixed by hand) and tastes much better than the usual Passover cookies. Dough can be frozen and recipe can be halved. Recipe makes 4 dozen small cookies on 2 cookie sheets. -- posted by blucoat

Potato and Cheese Mina (Passover Matzo Pie)

Wed, 08 Apr 2009 11:46:41 -0400

This simple & delicious recipe is from New York's much-loved "Capsouto Frères Restaurant". Mina is a traditional Sephardic Passover pie. It can be prepared a day in advance and kept refrigerated. Reheat in 325ºF oven for 10-15 minutes. -- posted by blucoat

Matzoh Brie (Fried Matzoh)

Wed, 08 Apr 2009 12:09:44 -0400

To all my friends who may not be familiar with Old Testament cuisine, matzoh is the unleavened bread that the Jews were in the midst of making when they had to quickly leave Egypt and didn't have time to wait for the yeast to work. If you go into most any New York City delicatessen and ask the waiter what matzoh brie is, he'll probably say "scrambled eggs and matzoh!" Period!! I would prefer to think of matzoh brie as the Jewish answer to French toast. So, please, don't wait for Passover to enjoy this wonderful treat. You can have it for breakfast, brunch, or even a midnight snack...anytime of the year. Many people, including me, enjoy a savory version (and at the end of the recipe instructions, I have that version), but, I'm usually in the mood for sweet, so, I like my matzoh brie sprinkled with cinnamon-sugar and accompanied with orange marmalade. -- posted by Alan in SW Florida

Polish Apple & Carrot Tzimmes (Passover)

Thu, 09 Apr 2009 01:35:01 -0400

This is an excellent recipe from Joan Nathan's classic cookbook, "Jewish Cooking in America". -- posted by blucoat

Joan Nathan's Matzo Balls

Thu, 09 Apr 2009 01:45:41 -0400

This is Joan Nathan's own recipe for matzo balls. It's lightly spiced for a nice (but not too different) change from the plain matzo ball. Dough requires a few hours of refrigeration. -- posted by blucoat

Potato Latkes / Muffins (Passover)

Thu, 09 Apr 2009 01:50:52 -0400

A really tasty, easy, and healthy recipe adapted from ''The Low-Fat Jewish Cookbook'' by Faye Levy and printed in the New York Times. They are more like cute, individual kugels than latkes, and are really yummy. -- posted by blucoat

Matzo Brei or Fried Matzo

Thu, 09 Apr 2009 20:15:05 -0400

This recipe was much-loved when I was growing up (typically made the week or so after Passover, when there was an abundance of matzo in our home). Now that I am grown and married, every Passover my mom gives me and my brother each a box of matzo to take home after seder, and this is my favorite recipe for it (I usually make it for breakfast). -- posted by Greeny4444

Exceptional Passover Brownies

Mon, 13 Apr 2009 15:52:14 -0400

This recipe is from Claire Sauerhoff, pastry chef and owner of a New York bakery called "The Exceptional Brownie". Her bakery won COPIA'S "Best Darn Brownie Contest". To achieve a fudgy result, be careful that you don't overbake the brownies. After 35 minutes, begin to test for doneness with a cake tester or a toothpick that you stick in the middle of the pan. You're looking for the tester to come out with just a little batter on the end. -- posted by blucoat

Spinach and Matzoh Pie (Passover)

Mon, 13 Apr 2009 16:02:39 -0400

This easy and delirious dairy recipe is from "Gourmet Magazine" (April 2008). It's similar to a spanakopita. It's great served warm as a main dish, or cold, in small slices, as an appetizer. Cooks' note: Pie can be assembled (but not baked) 1 day ahead and chilled, covered. -- posted by blucoat

Mixed Vegetable Kugel (Passover)

Mon, 13 Apr 2009 17:49:33 -0400

This is a delicious, super-easy kugel for Pesach or all year. It doesn't contain potato starch or matzo meal and is suitable for those avoiding gluten. I found this great recipe on an online forum. -- posted by blucoat

Dairy Matzo Lasagna

Mon, 13 Apr 2009 18:03:37 -0400

Adapted from a recipe on Martha Stewart's website. -- posted by DrGaellon

Scacchi (Passover Lasagna)

Mon, 13 Apr 2009 18:06:48 -0400

Adapted from a recipe in Joyce Goldstein's _Cucina Ebraica_. This Italian-Jewish recipe is layered like a lasagna, with both a meat and vegetable filling. No cheese or tomato sauce here, and matzos are used in place of noodles. -- posted by DrGaellon

Passover Apple Cake With Candied Nut Topping

Mon, 13 Apr 2009 18:10:26 -0400

This moist & delicious pareve cake recipe is from Arthur Schwartz's cookbook, "Jewish Home Cooking: Yiddish Recipes Revisited". Use use Golden Delicious or Crispin apples or another kind that keep its shape when cooked. The cake improves with age. Keep the cake in its dish, covered tightly with plastic, and the next day the topping will have become a moist, candy-like coating. -- posted by blucoat

Potato Kugel (Passover & Gluten-Free)

Tue, 14 Apr 2009 12:08:59 -0400

This is an easy, traditional, and delicious potato kugel (potato pudding) recipe from the Jewish cookbook, "Passover by Design: Picture Perfect Kosher by Design Recipes for the Holiday", by Susie Fishbein. -- posted by blucoat

Italian Charoset

Mon, 20 Apr 2009 12:45:13 -0400

Charoset is a special relish used at the Passover seder as a reminder of the mortar and bricks used by the Israelites when they were slaves to Pharaoh. Its taste recalls the sweetness of freedom. This is a classic version made by the Jews of Italy. -- posted by Chef #1242379

Passover Brisket

Sat, 06 Jun 2009 02:56:01 -0400

Here, in America, brisket is the traditional centerpiece of Jewish holiday feasts. This entree is kosher for Passover (or can be used for any other feast). It's best to make the brisket the day before you plan to serve it. By eHow Holidays and Celebrations Editor, How to Make Passover Brisket.;) -- posted by Manami

Passover Banana Nut Cake

Sat, 20 Jun 2009 01:18:55 -0400

Barbara Dubroff's recipe -- posted by Chef #1298498

Carrot, Apple, and Sweet Potato Tzimmes

Sat, 20 Jun 2009 01:20:12 -0400

a great passover side dish option -- posted by Chef #1298498

Passover Chocolate Cake

Sat, 20 Jun 2009 01:20:49 -0400

.. -- posted by Chef #1298498

Passover Chocolate Mousse Cake

Sat, 20 Jun 2009 01:22:16 -0400

.. -- posted by Chef #1298498

Apple Kugel

Sat, 20 Jun 2009 01:22:33 -0400

mom's apple kugel -- posted by Chef #1298498

Bagelach

Sat, 20 Jun 2009 01:28:10 -0400

passover "bagel" rolls -- posted by Chef #1298498

Matzo Vegetable Strata

Sat, 20 Jun 2009 01:29:06 -0400

.. -- posted by Chef #1298498

Passover Nut Cake

Sat, 20 Jun 2009 01:29:36 -0400

.. -- posted by Chef #1298498

Passover Brownies

Sat, 20 Jun 2009 01:29:49 -0400

My Mom's brownies with a secret ingredient.. -- posted by Chef #1298498

Charoset

Sat, 20 Jun 2009 01:29:53 -0400

The Best Mortar I even had. Simple -- posted by Chef #1298498

Potato Kugel

Sat, 20 Jun 2009 01:30:10 -0400

mom's -- posted by Chef #1298498

Passover Chocolate Roulade

Sat, 20 Jun 2009 01:30:15 -0400

.. -- posted by Chef #1298498

Knedelach

Sat, 20 Jun 2009 01:31:02 -0400

.. -- posted by Chef #1298498

Matzo Stuffing

Sat, 20 Jun 2009 01:31:46 -0400

.. -- posted by Chef #1298498

Tzimmes With Dried Cherries and Peaches

Sat, 20 Jun 2009 01:31:52 -0400

.. -- posted by Chef #1298498

Souffle of Chocolate Torte

Sat, 20 Jun 2009 01:35:27 -0400

.. -- posted by Chef #1298498

Passover Spinach Kugel

Sat, 20 Jun 2009 01:35:47 -0400

.. -- posted by Chef #1298498

Passover Sponge Cake

Sat, 20 Jun 2009 01:35:57 -0400

mom's recipe -- posted by Chef #1298498

Tropical Fruit Compote

Sat, 20 Jun 2009 01:36:19 -0400

.. -- posted by Chef #1298498

Passover Cookies

Wed, 24 Jun 2009 11:15:05 -0400

Mom's *best* . Simple, but awesome -- posted by Chef #1298498

Grandma Selma's Brisket

Sun, 09 Aug 2009 21:36:35 -0400

This recipe was Russ Pillar's grandmother's recipe and this is his modern take on her recipe. He experimented with a mix of spices and unexpected ingredients (such as Coca-Cola & chocolate) to recreate her dish and this is the version he came up with.;) From Editor's Picks: Michelle Shih's Favorite F&W Recipes, Holidays: Passover in Sawtooth, published in the April 2004 edition. There is a 12 hour marinating time. -- posted by Manami

Marcia's Chopped Liver

Thu, 13 Aug 2009 10:27:00 -0400

I was going to a party and a friend suggested I make chopped liver. Without admitting it was not in my repertoire, I said sure. Then I solicited recipes from all my friends and relatives. This is from my sister-in-law, Marcia. Everything I read says the more eggs, the fluffier -- posted by MacroAlan

Matzo Brei With Creamed Spinach and Crispy Onions

Wed, 26 Aug 2009 18:09:59 -0400

This is a Sara Moulton recipe. She was introduced to the dish in the mid-seventies when she was dating her now-husband who is Jewish. She thought it was a wonderful "breakfast" dish -she started playing around with Boursin cheese - she likes putting the onions on top but we like our onions in and out - so that was a slight tweak! Foodnetwork.com/eda/recipe. I think that next time I'll try it with mushrooms! :) -- posted by Manami

Incredible Matzo Farfel Stuffing

Fri, 02 Oct 2009 17:21:28 -0400

passover -- posted by Chef #1298498