Passover Recipes
Chocolate Intensity
1 cup pareve whip 2-1/3 cups semisweet chocolate chips 1 cup (2 sticks) margarine 2 tablespoons brandy 1 tablespoon vanilla 8 egg yolks Whipped cream, fresh berries for garnish Preheat oven to 350 degrees. Heat whip and chocolate in microwave and stir until chocolate is melted and mixture is smooth. Stir in margarine until melted; then stir in brandy and vanilla (This can also be made in a heavy saucepan over a low heat on the stove top). Lightly beat together egg yolks and whisk a small amount of the hot mixture into the yolks. Whisking constantly, add the whole yolk mixture to ...
Apple Parsnip Soup
4 tablespoons margarine 4 Granny Smith apples, chopped 6 parsnips, peeled and chopped 1 onion, chopped 10 cups chicken broth ½ teaspoon pepper 1/8 teaspoon nutmeg Melt margarine in a medium to large stockpot over medium-high heat. Add apples, parsnips and onion and sauté until slightly softened – 10 to15 minutes. Add broth and bring to a boil. Reduce heat and simmer for about 30 minutes. Cool slightly and purée with immersion blender. Stir in pepper and nutmeg.
Mozzarella Sticks
1 ½ cups matzo meal, toasted (you can toast matzah farfel and then grind it up) 16 ounces blocked mozzarella cheese, cut into ½ - ¾ inch thick pieces (or cut mozzarella cheese sticks in half) 4 large eggs, beaten 3 cups potato starch 1 ½ cups vegetable oil 4 cups marinara sauce (homemade if possible) Place the potato starch, eggs and breadcrumbs in separate bowls and put them on the counter in that order. Dip the cheese in the potato starch and coat completely. Then dip the cheese stick into the eggs. Dip them into the matzo crumbs, coating completely. Dip ...
Shredded Beef Brisket
6 pounds beef brisket, cut in 1½ inch squares Kosher salt and freshly ground black pepper ¾ cup oil 1 carrot, peeled and chopped 1 whole leek, trimmed, washed and diced 1 celery stalk, diced 2 tablespoons minced garlic 1 onion, chopped 2 cups Cabarnet Sauvignon wine 12 cups beef stock 1 bay leaf 2 tablespoons dried thyme ½ cup Cognac, or other kosher for Passover liquor Season the meat with salt and pepper. Heat half of the oil in a skillet. Add the meat and cook over medium-high heat until browned on all sides. Remove the meat and set aside. Add the remaining oil to the same skillet, lower heat ...
17
Apr
2011
Apr
2011
Going Beyond Leftovers: Casual Passover Recipes For Chol Hamoed
In the rush to gather, assemble, and cook gourmet Passover recipes for the seder meals, it can be daunting to even consider pre-preparing any meals for chol hamoed. Many families either continue to eat leftovers from the seders, or live off of cold cuts, tuna, and matzah pizza for a few days. Not that there’s …
Passover Recipes for 2011
Salmon with Champagne Beurre Blanc
Halibut with Lemon Herb Salsa
Sweet and Sour Fish
Seared Tuna with Tomato Coulis
Salmon Cakes
Chicken BallsBubby's Matzah Balls
Apple Parsnip Soup
Mulligatawny Soup
Yellow Pepper Soup
Strawberry Kiwi SaladMixed Salad with Vanilla Pear Vinaigrette
Russian Salad
Watermelon Tomato Salad
Mesclun Salad with Lemon Honey Vinaigrette
Red and Green Leaf Salad with Candied Walnuts
Heirloom Tomato Salad with Tomato Granita
Dilled Coleslaw
Romaine, Hearts of Palm and Red Pepper Salad with Cilantro-Lime Vinaigrette
Sweet and Crispy Sticky SalamiMoroccan Chicken
Chicken Schnitzel with Tomato Basil Salsa
Apricot Chicken with Quinoa* Almond Pilaf
Balsamic Chicken with Sweet Onions and Peppers
Brisket with Parsnips and Leeks
Lamb Chops with Prunes and Onions
Pesto Steak
Balsamic Chicken with Pears and Cherries
Braised Moroccan-Style Lamb with Almonds, Prunes and Dried Apricots
Shredded Beef Brisket
Chicken with Fresh Herbs and 40 Cloves of Garlic
Chicken with Tarragon and White Wine
Standing Rib Roast with Garlic and Herbs
Yemenite Chicken
Lamb Stew
Veal Stew
Curried Eggplant and Lamb Stew
Yemenite CharosesMexican Charoses
Colorful Charoses
Moroccan Charoses Balls with Dates, Raisins, and Nuts
American Haroset
Israeli Charoses
Greek Charoses
Dried Fruit Charoses
Central European Charoses
Farfel with Onions and MushroomsApple Raisin Farfel
Caponata
Honey-Glazed Roasted Vegetables
Spinach with Pine Nuts and Raisins
Sautéed Mushrooms
Pineapple Kugel
Chunky Potato and Avocado Salad
Potatoes with Peppers and Red OnionPassover Potato Kugel
Apricot Chicken with Quinoa* Almond Pilaf
Banana Carrot Muffins
Overnight Carrot-Apple Pudding
Pesto Potato Salad
Quinoa* with Tomatoes and Roasted Garlic
Sweet Winter Squash Gratin
Meat Tzimmes with Knaidlach
Sweet and Savory Butternut Squash and Quinoa*
Lemony Potatoes with Scallions
Pesach Calzone Quiche DoughTomato Soup with Grilled Cheese Matzah Toasts
Pesach Quesadillas
Matzah Lasagna
Mozzarella Sticks with Homemade Marinara Sauce
Passover Pizza and Dough
Potato-Yogurt Cakes
Passover MandelbrotTraditional Sponge Cake
Balsamic Berry/Strawberry Shortcake for Passover
Passover Tiramisu
Blueberry Sorbet
Passover Ice Cream
Chocolate Marble Cake with Chcocolate Glaze
Macadamia or Any Nut and Coconut Clusters
Torta Caprese
Passover Fruit Squares
Pecan Brownies
Chocolate Beet Coconut Cake with Chocolate Icing
Chocolate Chip Cookies
Chocolate Crinkle Cookies
Forgotten Cookies
Chocolate Walnut Cupcakes
Mint Chocolate Chip Rocky Road Squares
Toffee Squares
Jean-Georges Molten Chocolate Cakes
Matzah Apple Tea Cakes
Chocolate Intensity
Truffle Bars
Marble Cheesecake
Brownies
Molten Chocolate Cakes
Chocolate Mousse Torte
Super Sweet Maple Nut Pralines
* The cRc approves the use of whole grain quinoa for Pesach on the following conditions:
The quinoa is imported exclusively from Bolivia and packed by companies that pack whole grain quinoa exclusively. While there may be others,Ancient Harvest and Trader Joe's are two brands that only import quinoa from Bolivia and only pack whole grain quinoa.
The quinoa must be carefully inspected by hand before Pesach.
This is done by spreading quinoa, one layer at a time, on a board or plate, and check to be sure that there are no other grains or foreign matter mixed in with the quinoa. [This type of inspection would not help with Quinoa flour, pasta or any other version of quinoa which is not permitted on Pesach].
Have a question or want to talk to other foodie friends? Post it here
Q: How do I make shmura Matzo balls lighter and fluffier? Mine always come out too dense. Helen, Los Angeles
A: Shmura matzo is tougher to work with. To make them lighter, first of all, do not handle them much. Just wet your hands and gently form the balls and drop them in the water or broth to cook. The more you work the batter, the tougher they become. Second, use some seltzer (from 2 tablespoons to 1/4 cup in the batter, try this recipe . Also, in shmura matza balls, try using chicken fat instead of oil (I do not recommend this for people with high cholesterol or other health issues), it adds a lot of flavor to the heavy taste of shmura, try Bubby's Matzah Balls.
Q: It seems that there is never enough snack food in the house on Passover. My kids are always hungry and I don't know what else to fill them up with that is not too unhealthy? Any suggestions? Chana, Brooklyn, NY
A: We all struggle with that. We make numerous batches of Passover muffins, Cherry, Banana Carrot Muffins, Carrot, and Potato-Yogurt Cakes, these seem to be enjoyed by all and keep them full for awhile. We also like the Kessem Cheese N' Rolls, especially some of the new flavors like Pizza, and cheese and olive. They taste like hot cheese rolls out of the oven and are gluten free in addition to Pesachdik.
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