Recipezaar: Kosher,Passover recipes

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

Passover Muffins

Wed, 16 Apr 2008 18:12:02 -0400

I lost my favorite passover muffin recipe. But this one from Frances AvRutnick's classic 'The Complete Passover Cookbook' is pretty good and is quicker and easier than my favorite. -- posted by baezus

Eggplant Casserole

Wed, 16 Apr 2008 18:46:53 -0400

Kosher for passover eggplant casserole -- posted by Lioness

Matzo Farfel Stuffing

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

Passover stuffing -- posted by Lioness

Sephardic Date Charoset

Thu, 17 Apr 2008 00:09:24 -0400

This is a close approximation of my grandmother's recipe. She used (and I prefer) red wine instead of grape juice, but the option for no alcohol is there for you. -- posted by Alyssa #3

Chocolate Sorbet

Thu, 17 Apr 2008 00:10:33 -0400

Another recipe I am trying from 'Passover by Design'. -- posted by baezus

French Almond Macaroons

Thu, 17 Apr 2008 01:13:48 -0400

just in time for passover, i found this recipe in today's NY Times. these are more like cookies than the traditional macaroon mounds. -- posted by chia

Tzimmes Souffle

Thu, 17 Apr 2008 16:37:07 -0400

Another new one to try from 'Passover by Design'. -- posted by baezus

Passover Powdered Sugar

Fri, 18 Apr 2008 01:58:14 -0400

From Gourmet Magazine, April 2008. Potato starch is a seamless substitute for cornstarch. -- posted by AniSarit

Passover Coconut, Almond, Orange, Chocolate Macaroons

Fri, 18 Apr 2008 12:19:26 -0400

A twist on the traditional macaroon with orange zest dipped in chocolate. Great for passover or any other occasion. I just made these and they are so delicious I had to post the recipe right away. It's my first recipe posted, so let me know what you think. -- posted by Chef #582822

Homemade Matzah for Passover

Mon, 21 Apr 2008 01:41:47 -0400

Home made Matzah is SO delicious - and so simple to make. -- posted by Carambola

Romaine Wedges With Tangy Blue Cheese Dressing

Tue, 22 Apr 2008 15:18:03 -0400

From Bon Apetit. -- posted by Ariella

Passover Granola

Wed, 23 Apr 2008 23:41:41 -0400

Nothing worthwhile eating for breakfast during Passover? Not anymore! This farfel based granola is great served over yogurt or with milk...or just plain! From Proof of the Pudding blog. -- posted by Ariella

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

Spaghetti Sauce

Thu, 24 Apr 2008 01:47:15 -0400

This is a recipe that I created, using one that I found on catalogs.com ... that recipe didn't list amounts, and when I realized how little sauce I'd get from ten tomatoes, I just started tossing in a bunch of other vegetables to bulk it up. We had this on Pesach with spaghetti squash, and it was very good. -- posted by brokenburner

Chocolate Mousse

Fri, 25 Apr 2008 20:27:49 -0400

I found this on a website, and have been using it for several years for Passover. It has always been a big hit with the family. You can make this year round as well. -- posted by Studentchef

Passover Almond Chocolate Chip Cookies

Sun, 27 Apr 2008 01:14:53 -0400

These quick and easy cookies are chewy and yummy. Though kosher for Passover, they contain no matzo meal, so they're also suitable for someone who's allergic to wheat. It's my modification of a recipe from The Gourmet Jewish Cook by Judy Zeidler. -- posted by Jeri Roth Lande

Vegetable Kugel

Tue, 29 Apr 2008 16:17:16 -0400

This recipe was given to me by the mother of a vegetarian friend of mine. We had the pleasure of attending her family's Seder and this was one of the dishes her mother prepared for her. I enjoy this as is, but don't be mistaken, this is NOT a sweet kugel. My friend's mother told me that you can add 1/2 cup of sugar to the mix before baking if you prefer something a bit sweeter or if you're using a particulary tart apple. Regardless, this makes a delicious side dish with your Passover meal or you can eat the whole pan by yourself all year round like I do :-) -- posted by kolleen1021

Charoset

Mon, 05 May 2008 01:31:43 -0400

My grandfather was in the nut business and this is the recipe that's been handed down -- it's better on the second day after it's chilled longer. -- posted by Lioness

Camembert Cheese in Cheese Pastry

Mon, 12 May 2008 01:30:14 -0400

This is a tasty addition to a dairy meal. I found the recipe on the Israeli Tnuva website. I adapted for Passover by using a mixture of matza meal and potato flour instead of regular flour. It disappeared in seconds :-) (The 2,5 hours preparation time includes 2 hours chilling in the fridge) -- posted by Miri G

7 Fruit Charoset from Surinam

Tue, 08 Jul 2008 14:42:04 -0400

This was in our local paper at Passover time. I like to taste different charoset and this definitely has a twist. Times are guesstimates. -- posted by Ducky

Scacchi-- Italian Passover Lasagna

Tue, 05 Aug 2008 03:02:46 -0400

This traditional Sephardic Passover main course uses leaven-free matzo in place of regular lasagna noodles, and has a delicious meat and spinach/mushroom filling. -- posted by Sephardi Kitchen

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

Strawberry Chocolate Chip Passover Brownies

Tue, 12 Aug 2008 01:03:26 -0400

Delicious, Rich, perfect for Passover. -- posted by joycooklove

Fairmont Empress Hotel Chocolate Italiano Cake

Wed, 27 Aug 2008 00:14:11 -0400

The recipe for this sinfully decadent cake was graciously given to me by Chef Takashi Ito, Executive Chef of The Fairmont Empress Hotel in Victoria, BC, Canada. I went on a hunt for my friend, Chef # 777765, affectionately known as "Seven" in the Kid's Cooking Forum. The story, as I understand it, is that Seven and her husband visited the Empress more than 10 years ago and ate at Kipling's Restaurant in the Hotel. Seven is not a sweet eater, but she tried this dessert anyway, and has been dreaming of it ever since. Kipling's Restaurant has since been closed and re-opened under a new name. Seven mentioned the Chocolate Italiano Cake in one of the forums and I decided to try to get my hands on the recipe for her. -- posted by J. Ko

Chocolate Hazelnut Cake

Wed, 27 Aug 2008 00:15:16 -0400

I found this recipe in Jean Pare's "Company's Coming - Chocolate Everything" cookbook. A wonderful flour-free cake that's great for any special occasion. -- posted by J. Ko

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

Sephardic Roast Chicken With Orange, Lemon, and Ginger

Tue, 21 Oct 2008 00:21:44 -0400

"Ginger adds a distinctive flavor to this roast chicken. The history of ginger in Jewish cooking began when it arrived in Italy with Sephardic Jewish emigrants from North Africa around 200 B.C." From a Shop Rite calendar for Passover. I would season chicken with garlic powder as well as salt and pepper but the recipe doesn't call for garlic. -- posted by Oolala

Passover Brownies

Tue, 28 Oct 2008 01:37:03 -0400

My great-grandmother's recipe. -- posted by DrGaellon

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

Mock Noodle Kugel (Using Spaghetti Squash; Low-Carb, Fat-Free)

Mon, 08 Dec 2008 18:14:39 -0500

I based this recipe on one I found in Nechama Cohen's "Enlitened Kosher Cooking." I chose the sweet variation, so that's what I'm posting; but if you want a savory kugel, leave out the Splenda, cinnamon and nutmeg and replace it with one peeled, sliced medium onion and two peeled, minced cloves of garlic sauteed in a tablespoon of olive oil. Don't be deterred by the cooking time -- most of it is spent waiting for the squash to cool, or the kugel to bake! -- posted by brokenburner

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

Chanterelle's Chocolate Souffle Cake (Pesachdik)

Tue, 03 Feb 2009 00:57:25 -0500

From Luscious Chocolate Desserts by Lori Longbotham. I find choc truffle cakes too dense so was happy to find this and to realise I could make it for Passover. She suggests trying the alternating layers of cocoa and confectioners' sugar to decorate other desserts as it's "simple but stunning". -- posted by TempR

Chicken Soup With Mini Leek-Chive Matzo Balls

Fri, 20 Feb 2009 11:26:28 -0500

This is a wonderful variation on traditional matzo ball soup that will please everyone, even the traditionalists. These matzo balls are really fabulous! They are light and fluffy due to their secret ingredient ;) and the leek-chive combo lends a wonderful flavour. Recipe is from an old "Bon Appétit Magazine" (April 1993). You can add more vegetables to the broth (carrots, onions, celery...). Matzo balls need 2 1/2 hrs chilling time total. For bigger matzo balls in this soup form mixture into 12 rounds and cook them for 1 hr and 10 min. -- posted by blucoat

Algerian Haroset

Mon, 16 Mar 2009 19:49:53 -0400

This is from Saffron Shores: Jewish Cooking from the Southern Mediterranean by Joyce Goldstein. This is a typical side dish used for Passover, and there is so many different variations. It is also used on the seder plate to remind the Jews of the mortar that had to be made for the bricks. Nonetheless, this is easy to make, and yummy. I have not made this particular haroset yet, but I will soon. -- posted by Studentchef

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

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

Snow Peas With Toasted Almonds

Tue, 31 Mar 2009 10:45:16 -0400

From Bon Appétit (April 2009). -- posted by blucoat

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

Spinach Feta Passover Lasagna

Sun, 05 Apr 2009 22:03:44 -0400

The matzah in this recipe cooks up to taste like a real lasagna -- you won't even notice you are eating a pesadic dinner! Fresh dill is delicious, but go ahead and substitute dried if fresh is not available, but cut the amount by 1/2. Clipped from a magazine -- I don't remember which! -- posted by Susiecat too

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

Grandma Sylvia's Brisket

Mon, 06 Apr 2009 21:47:02 -0400

The was a recipe my mother made and has been used by my sister and I use for Jewish Holidays, specifically Passover and Rosh Hashanah and Yom Kippur Eves. It is simple, but extremely tasting and tender. A number of my non-Jewish friends now make this in lieu of ham for their holidays. -- posted by Chef #1228659 - Harvey

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

Mock Fried Fish

Fri, 10 Apr 2009 14:08:44 -0400

Just made this for Friday night dinner. Posting here for safekeeping. From "Jewish Vegetarian Cooking" by Rose Friedman. -- posted by Wendys Kitchen

Passover Banana Bread

Sun, 12 Apr 2009 02:22:50 -0400

This year I finally figured out the secret to converting a regular cake recipe to a Passover cake recipe! The secret is that when you replace the flour in the recipe with matzo meal, you sub 40% of it with something else, like shredded coconut or ground nuts. This way you avoid baking a brick (like the ones our ancestors made during the slavery in Egypt!). The bananas in this recipe also help to moisten the cake. -- posted by GalicioBocharit

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

Passover "pb & J" Flourless Almond Butter Cookies

Mon, 13 Apr 2009 17:44:14 -0400

Delicious! Almond butter is my Pesach discovery this year. We don't use matzah meal (gebrocks), so are always searching for quick, easy & delicious cookie recipes. This one mixes up in seconds and tastes almost like peanut-butter "thumbprint" cookies - with just a dab of raspberry jam / jelly or whatever you have on hand. -- posted by Jay3fer

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

Green Pea Soup With Tarragon & Pea Sprouts

Tue, 14 Apr 2009 01:44:21 -0400

A lovely spring recipe from "Bon Appétit" (April 2009) by The Bon Appétit Test Kitchen. -- 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

Bakery Style Cookies

Wed, 15 Apr 2009 02:01:17 -0400

These melt in your mouth cookies are unbelievable and suitable for Passover. The key word here is LIGHT! No one would ever guess that they are made without flour. These can be made at any time of year for any occasion, they are that good. -- posted by Chef #358821

Moroccan Sea Bass

Fri, 17 Apr 2009 01:17:46 -0400

Well you think sea bass is a weird frou frou dish and have no plans to ever make it but this recipe is about to change your mind! We had this dish made for us by a Moroccan friend of ours and it was so good I couldn't quite let anyone take my dish away. I had to get up and clear the table myself so I could have an excuse to enjoy it down to the last drop in the kitchen (it never happened of course because a Moroccan meal just gets better and better); this sauce is just delicious! Thank you Miri S.! -- posted by scancan

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

Roast Turkey With Caramelized Onion Balsamic Gravy

Thu, 23 Apr 2009 01:00:46 -0400

We made this for Passover and it was a great hit! Cooked in a Nesco oven (you can keep it breast side up) it was roasted to perfection with gorgeous skin and juicy tender meat. The gravy was delicious and tangy and no lumps. -- posted by baezus

Apricot-Glazed Sweet & Sour Chicken With Sage

Tue, 28 Apr 2009 01:15:25 -0400

This is a quick and easy recipe with loads of flavour from Dave Lieberman's cookbook, "Young & Hungry". This is an elegant way to make a whole lot of chicken that tastes really good. It's kind of sweet and sour sweet from the apricot preserves and the plums, and sour from the bit of vinegar. But what makes this dish are the sage leaves. They give a distinctive taste and make it a beautiful, festive platter that you can really be proud of. If you want to prepare this in advance, do the first 2 steps, cover the pans, and put them in the fridge until you're ready to roast the chicken, but bring it back to room temperature before roasting. -- posted by blucoat

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 Two-Cheese Macaroon Cheesecake

Sun, 07 Jun 2009 22:38:17 -0400

This was an easy recipe and I just love coconut. This came off the Kraft website. You do need some refer time. -- posted by aronsinvest

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

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

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

Braised Artichokes With Pecorino (Carciofi Al Tegame)

Sun, 05 Jul 2009 12:49:39 -0400

This is a very tasty way to eat young artichokes! Thin sliced, slowly braised in a skillet in their own juices and served with a shower of soft pecoriono. This method is simple, and will yield delicious results even with larger, more mature artichokes. This makes a wonderful vegetarian sandwich or for the carnivore, a topping for a juicy hamburger. Artichokes prepared this way are also a great appetizer topped with a poached egg. Lidia Bastianich from Lidia's Italy. We are serving this as a side for one of the seders this Passover 2009. -- 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

Poppy Seed Flourless Cake

Mon, 14 Dec 2009 01:37:19 -0500

This is an unusual one layer cake. It can be used for Passover or as an intriguing dessert or coffee cake at any time. I got this from my friend Irene Lawrence, and artist who always knows exotic things. -- posted by Chef Elaine C.