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 ...
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2012
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2012
Passover Menus
Did you see these in the menu section on the homepage? We put together some of our menus to share with our readers. We used some recipes from this year and some favorites from past years. Don’t forget to share your menus and recipes with us too!
Seder
Chicken Soup with Fluffy Matzo balls
Shredded Beef Brisket
Roasted Sweet Potatoes with Apples
Spinach with Pine Nuts and Raisins
Strawberry Pavlova
Passover Recipes for 2012
Oven-Fried Fish Fillets
Sole with Spinach and Wine
Flounder with Ratatouille
Halibut with Tomato, Pepper and Caper Sauce
Need more fish and appetizers recipes? See other fish and appetizers recipes
Roasted Mediterranean Vegetable SoupGinger-Leek Matzoh Balls in Lemongrass Broth from the JCC
Potato Soup
Onion Soup
Ginger Carrot Soup
Need more soup recipes? See other soup recipes
Green Salad with Strawberry Balsamic Vinaigrette">Potato Salad with White Wine Dressing
Grilled Lemon Chicken Salad
Beet Apple and Romaine Salad
Radish and Apple Salad
Cauliflower and Sun-Dried Tomatoes
Need more salads recipes? See other salads recipes
Spiced Cocoa Veal ChopsBraised Short Ribs with Red Wine
Cranberry Chuck Roast
The Brisket Book's Favorite Brisket
Moroccan Sephardic Passover Potato Pie with Spiced Beef
Duck with Cherries
Italian Sweet and Sour Chicken
Lemon Chicken Cutlets with Lemon Salad Topping
Passover Shepherds Pie
Chicken Meatballs with Lamb Spinach
Chicken Cacciatora
Hamburger Popovers
Braised Short Ribs with Red Wine
Baby Lamb Chops with Rosemary Garlic
Matzoh Deli Rolls
Need more meat and chicken recipes? See other meat and chicken recipes
Cauliflower Au GratinLiver and Potato Kugel
Fruit Meringue Kugel
Thin Cut Potato Chip Crisp Kugel
Carrot Kugel
Vegetable and Fruit Kugel
Olive Oil Braised Carrots with Warm Spices
Asparagus with Hollandaise Sauce
Roasted Sweet Potatoes and Apples
Need more side dish recipes? See other side dish recipes
Mango Tango SorbetHomemade Viennese Crunch
Super Moist Chocolate Cake for Passover
Pareve Maple Crunch Ice Cream
Chocolate Pudding Cake
Chocolate Fudge Torte for Passover from JCC
Chocolate Cheesecake
Flourless Pine Nut-Almond Macaroons from the JCC
Mango and Sour Cherry Macaroon Crumble
Raspberry Meringue Kisses
Banana Strawberry Sherbet
Cranberry Pistachio Biscotti
Chocolate Freezer Cookies
Pecan and Chocolate Pralines
Roasted Pineapple Shortcakes with Cinnamon Whipped Cream
Pecan Mocha Meringues
Baked Apples Stuffed with Sweet Crumble
Mexican Chocolate Frozen Bananas
Need more desserts recipes? See other desserts recipes
* 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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