Recipes Are Presented As Given to Us at the Seder
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RECIPES FROM THE WOMEN’S SEDERS 2007 - 2014
HAR SINAI SISTERHOOD RECIPES ARE PRESENTED AS GIVEN TO US AT THE SEDER – THEY HAVE NOT BEEN TESTED FOR ACCURACY OR INGREDIENTS REVISED CRISPY FARFEL CARROT APPLE KUGEL 4 cups matzo farfel I clipped this recipe for carrot apple kugel from a newspaper about 25 years 4 large eggs ago and have been making it ever since. I like to toast the almonds in the Cinnamon and sugar or various seasonings (optional) toaster oven at 325 degrees for about three minutes (watch carefully so they don’t burn) before adding them to the kugel, but you don’t have to. Preheat oven to 350 degrees. Pour farfel into mixing bowl. Add the eggs and mix until farfel has been coated. Add seasoning, if desired. Spread in thin 3 eggs layer on parchment paper covered baking sheet. Bake 20 minutes. Remove ½ cup margarine from oven and break farfel into bite size pieces. Use oven mitts – this will be 1 c slivered almonds very hot. Return to oven until golden and crispy. Let cool completely and 1 large, tart apple, pared and grated store in an air-tight container. 1 ½ cups grated carrot ½ cup raisins Note: I use onion powder and garlic powder to season the farfel. ½ cup matzo meal ½ cup sugar Crispy farfel can be used in chicken soup, as croutons in salad or eaten as a 3 tbls lemon juice snack like popcorn. Sweet crispy fafel can be used as a topping for fresh fruit 1 tsp cinnamon or ice cream. Preheat oven to 375 degrees Arlene Burman (originally submitted 2007; revised 2014) Separate eggs, put whites and yolks in separate bowls Melt margarine Mix margarine, ¾ Cup nuts, apple, carrots, raisin, matzo meal, sugar, lemon PASSOVER PEACH KUGEL juice and cinnamon with the egg yolks. Beat whites until stiff and fold whites in the pudding mixture 9 X 13 pan Turn into greased 1 quart baking dish 375 degree oven Sprinkle with remaining nuts Bake 40 minutes Combine 1 lb of matzo farfel, softened for 1 minute with boiling water and This can be prepared ahead, covered with foil and reheated. drain well Beat 7 eggs and combine with farfel Amy Landsman (2008)
Drain 3 cans of sliced peaches, saving liquid Combine peach liquid with H2O to = 2 1/2 c.
Add: 1/2 melted margarine or butter 1 cup sugar 1 tsp vanilla 3/4 tsp salt
Alternate peach mixture with farfel mixture. Cook 1 hr or until thoroughly hot. Top with cinnamon
If you want to be lazy - combine all the ingredients together in a bowl and pour into the 9 x 13 pan! ENJOY
Michele Block (2008) PASSOVER PINEAPPLE BANANA KUGEL 2 boxes Passover blintzes (6 in a box – cheese, potato or blueberry, or mix) 4 matzos slightly defrosted 4 eggs 6 large eggs ½ cup sugar 4 tbls butter, melted 2 cups lowfat vanilla yogurt 1 ½ cups sour cream 1 - 8 oz. can of crushed pineapple ¼ cup orange juice ½ tsp. ground ginger ½ cup sugar 2 bananas, thinly sliced 2 tsp vanilla 1 tbsp. lemon juice ¼ tsp salt ¼ cup pineapple or apricot preserves, warmed Cinnamon sugar
1. Preheat oven to 375. Grease 9x9x2 inch baking pan. Preheat oven to 350 degrees 2. Crumble matzos into bowl and cover with warm water. Soak 1 minute to Lightly grease a 9/13 inch pan soften. Drain off water and squeeze dry. Arrange the blintzes in a single layer, overlapping slightly if necessary to fit 3. Add eggs, sugar, yogurt, pineapple and ginger. Mix well. In a large bowl, whisk or mix the eggs, butter, sour cream, orange juice, sugar, 4. Spread half the mixture over bottom of prepared dish. Top with bananas vanilla and salt and sprinkle with lemon juice. Spread remaining matzo mixture over. into a smooth batter 5. Bake in preheated oven 50-60 minutes until center is firm. Brush with Pour over the blintzes warm preserves. Serve hot or at room temperature. Serves 10. Sprinkle with cinnamon/sugar
Elaine Salsbury (2011) Bake uncovered for 45-55 minutes, until puffed and golden
Sheila Mentz (2008) “CHEIZEL” or PASSOVER VEGETARIAN STUFFED KISHKA BROCCOLI KUGAL 1 ½ Cups matzo meal ¾ Cup oil 1 bag pesach wide noodles boiled and drained (regular noodles 2 stalks celery can be used when not Passover) 2 Carrots 1 Large Onion 10 - 16 oz. broccoli cuts (I used florets) 1 tsp paprika 3 eggs (or egg substitute - which is what I used) 1 ¼ tsp salt 1/2 package onion soup mix 1/2 cup mayonnaise (low fat/fat free can be used) Grind onion, carrots and celery Mix ingredients well and pour into a 9 x 13 in pan sprayed with Combine all ingredients vegetable cooking spray. Bake at 350 degrees for around 30 Divide into two balls and then roll into two rolls Wrap each roll in aluminum foil minutes until crispy on top. Serve warm. Bake in oblong pan for 1 ½ hours at 350 degrees Sonia Samuel (2011) Rita Janoff (2009)
PASSOVER BLINTZ SOUFFLE POTATO DOUGH KNISHES AMERICAN HAROSET Baltimore Sun, 9/8/1993 INGREDIENTS: 6 large apples 5 TBS Chicken fat or butter 2 tbsps. Sugar 1 cup chopped onion 1 tsp. cinnamon 4 cups thoroughly mashed potatoes * ¼ cup sweet wine 3 eggs ½ cup chopped pecans 1 ½ tsp salt ½ tsp white pepper DIRECTIONS: Core and quarter the apples. Put the apples in a food processor with the Melt 3 TBS of fat or butter in a skillet. remaining ingredients. Process in pulses, leaving a bit of a crunch Add the onions and cook slowly until they are quite browned but not burned. to the mixture. Adjust seasoning. The longer the onions cook, the sweeter they will be. If you prefer a stronger Yield: about 5 cups onion taste, cook only until limp. Cool and set aside. The onions can be covered and refrigerated overnight. Judy Handelman (2010) Melt the remaining 2 TBL fat/butter and combine with the remaining ingredients. Mix with your hands until the mixture is smooth; there should be no lumps of BROCCOLI SOUFFLE potato. This mixture can be covered and refrigerated overnight. 2 (10 oz.) boxes of frozen chopped broccoli Preheat oven to 375 degrees. 1 ½ tbsp. margarine With floured hands, break off pieces of dough, and flatten into 2 inch circles. 2 tbs potato starch You can use a 2 inch wide glass or cookie cutter. ½ cup liquid from cooked broccoli (add water if not enough liquid left over) Place about ¾ tsp of the browned onions on each piece of dough and top with 1 tbsp onion powder another round of dough. ½ tsp salt Pinch the edges together tightly to enclose the filling. 3 well beaten eggs Place on a greased baking sheet ½ cup mayonnaise
Bake for about 30 minutes or until brown. Serve hot. 1. Cook broccoli and save the liquid (see above) 2. Prepare sauce: melt margarine and slowly add starch and water. Keep for less “potchkying” I made 20 balls, poked a hole in the centers, stirring with wisk so that it doesn’t clump (I usually take pot off of added browned onions, closed over the top and then flattened to burner while adding in the starch) approximately 2 “. And for me they were easier, and great! 3. Bring to boil while stirring and tehn take pot off of burner * I also used instant mashed potatoes 4. Add mayannaise, salt, onion powder and beaten eggs 5. Stir in broccoli Makes about 20* 6. Bake uncovered on 350 degrees for about 40-45 minutes. Top will start to brown
Anonymous (2007) Marsha Caplan (2012) MATZO BALLS CARROT KUGEL Traditional Jewish Cooking by Betty S. Goldberg. Miriam Lodge Cook Book
2 large eggs 2 tablespoon oil 4 oz. margarine ½ cup matzo meal ½ to 1 teaspoon salt ½ cup matzo meal 2 Tablespoon water 2 Tablespoon chopped fresh 3 Tbsp potato starch parsley ½ cup wine (Optional) 1 lb raw carrots, grated 2 oz. raisins In small mixing bowl, beat eggs and oil with fork until well blended. Stir in ½ cup brown sugar matzo meal and salt, then the water and parsley. Cover bowl and refrigerate at 1 tsp cinnamon least one hour. The mixture will become firm. 1 lemon, juice and rind 2 eggs separated In a 4-quart pot, bring 3 quarts water to a boil. Using wet hands, shape ½ t salt mixture into 10 or 12 balls. Drop into boiling water. Reduce heat to a gentle boil, partially cover pot and cook for about 40 minutes. 1. Cream margarine and matzo meal 2. Dissolve potato starch in wine Note: Freezes Well 3. Mix all ingredients except egg whites 4. Beat egg whites until stiff Arlene Burman 2009 5. Fold in egg whites to other ingredients 6. Pour into greased 1 ½ quart casserole 7. Bake at 350 degrees for 1 hour MATZO KUGEL WITH LIVER Serves 8 5 matzos 1 onion diced Carolyn S. Schlenger (2012) ¼ cup margarine Large container of chopped liver 3 eggs 2 tsp sugar Salt and pepper to taste ROASTED ASPARAGUS
Crumble matzo and soak in water until soft Cut off tips of asparagus Squeeze out excess water Use vegetable scraper to scrape off woody parts of bottoms Brown onions in margarine Lay on cookie sheet – sprinkle with olive oil, balsamic vinegar and a pinch of Add onions and chopped liver to crumbled matzo salt Beat eggs well and add sugar, salt and pepper Roast at 400 degrees for about 30 minutes Stir in matzo mixture About half way through shake the pan to rotate sides
Bake in Pam sprayed square pan at 350 degrees for 50 minutes or until set Can be served warm or at room temperature This freezes well. Sheryl Jacobs (2008) Judy Handelman (2008) TSIMMIS PASSOVER SPINACH BAKE 1 pound beef stew meat From: Andrea Herrera ([email protected]) 2 packages baby carrots 3 good sized sweet potatoes peeled and cuti into 1 inch cubes 2 Onions chopped 1 cup brownulated sugar 1 lb Mushrooms coarsely chopped 2 tsp cinnamon 8 carrots coarsely chopped 1 recipe matzo balls 1 zucchini coarsely chopped 1 package dried fruit (optional) 40 oz fresh spinach - chopped or 4 boxes frozen chopped spinach (thawed) In a large port, place meat and carrots in cold water to cover. fresh spinach recommended Bring just to a boil and immediately reduce to a simmer, skimming foam as needed. 1 Cup Matzo Meal Shake sweet potato pieces in mixture of sugar and cinnamon. 6 to 9 eggs (you decide the consistency you'd like best) Add to the pot. salt 2 double or 4 single chicken bullion cubes smashed to powder Make matzo balls according to package directions. Cool pepper salt When veggies are tender, remove them from the pot and mash coarsely. Cut cooled matzo balls into quarters and gently mix along with meat and 1. Heat oven to 325 degrees-- Prepare 9 x 13 pan -- grease well. and fruit into the veggies. 2. Saute onions and mushrooms in 2 Tablespoons oil 3. Combine all ingredients together in a big bowl (you can add the Put entire mixture into an oven safe casserole. Add as much of the cooking sautéed onions and mushrooms right to the mixture without cooling) liquid as 4. Mix thoroughly (hands work best!) needed to keep moist. Bake at 300 degrees for about an hour or until 5. Put into prepared pan. Bake 45 minutes to 1 hour. Should be firm and browned set. This also freezes really well. on top. Sheryl Jacobs (2009) If you plan to refrigerate, cool to room temperature first.
This may be frozen. Thaw completely before reheating for 20 minutes in a 350 CANDIED CARROTS degree oven. 1 lb carrots, cut into 2 inch pieces Anne Berman (2010) 2 TBLS butter, diced ¼ cup packed brown sugar 1 pinch salt 1 pinch black pepper
Place carrots in a pot of saolted water. Bring wter to boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage! Drain the carrots, reduce the heat to it’s lowest possible setting, and return the carrots to the pan. Sir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes until sugar is bubbly. Serve hot. Anonymous (2014) temperature before serving. Just before serving, remove the shells of the eggs and slice the eggs into wedges. Add the eggs to the salad and garnish with dill RUSSIAN SALAD sprigs.
SKIP THE PEAS ON PASSOVER! Barbara Freedman and Debbie Lay (2008) GEFILTE FISH TERRINE 2 eggs 1 lb or 450 g. baby new potatoes, quartered 1 package frozen salmon gefilte fish, defrosted 4 oz or 115 g fine green beans cut into 1 inch lengths 2 packages regular frozen gefilte fish, defrosted or use equivalent of canned 1 cup frozen peas fish, drained (I especially like the sweet ones) 4 oz (115 g) carrots Dried dill, or fresh chopped parsley or chives to taste 7 oz (200 g) canned tuna steak in olive oil, drained 2 tsp lemon juice For a decorative garnish: sauté a small onion or red pepper cut into rings until 8 tbls mayonnaise just soft or you can use canned drained carrots, well drained and thinly sliced/ 1 garlic clove – crushed This is an optional layer on the bottom that turns out to be the TOP. Salt and pepper 4 small gherkins – sliced Using a 9 by 5 inch loaf pan, line the bottom and sides with parchment or 8 pitted black olives, halved waxed paper. For the optional decorated “special occasion” loaf, place the red 1 tsp capers pepper and/or onion rights and/or thinly sliced carrots in a decorative pattern 1 tbls chopped fresh flat leaf parsley on bottom of pan. 1 tbls chopped fresh dill, plus extra to garnish Carefully place the plain gefilte fish in an even layer. Put the eggs in a pan, cover with cold water, and slowly bring to a boil. Carefully spread the salmon layer over this. Immediately reduce the heat to very low, cover and let simmer gently for 10 Spread carefully the last plain layer of fish which has been combined with the minutes. As soon as the eggs are cooked, drain them and put under cold dill or chives. running water. By doing this quickly, you will prevent a black ring from forming round the egg yolk. Gently tap the eggs to crack the eggshells and Bake at 350 degrees for about 1 hour. leave them until cold. Cool to room temperature, cover and refrigerate until serving. Meanwhile, put the potatoes in a pan with cold, salted water and bring to a boil. Turn upside down on a serving platter and remove paper. Or place individual Reduce heat and simmer for 7 minutes, until tender. Add the beans (and peas) slices cut side down on a wedge of lettuce to serve. You can also add a layer of to the pot for the last two minutes of cooking. Drain under cold running water sautéed or cooked well drained, spinach. and then let them cool completely Get saucy with these additions: Cut the carrots into julienne strips 1 inch in length. Flake the tuna chunks. When the potatoes, beans and peas are cold, put them in a large bowl. Combine some mayonnaise with red or white horseradish or use a Passover Add the carrots and tuna, along with the other cooled ingredients together. salsa, kicked up with some red horseradish. You can paint your plates or serve Transfer to a salad bowl or large server. these on the side with your regular horseradish. Try pureeing the salsa wit ha little mayonnaise and horseradish for an interesting tangy sauce. In a pitcher, stir the lemon juice and mayonnaise to thin it slightly. Add garlic and salt and pepper to taste. Drizzle the mayonnaise dressing on the vegetables and tuna. Ilene Spector (2008)
Sprinkle the gherkins, olives and capers into the salad and finally sprinkle with parsley and dill. You can store the dish in the refrigerator, but return to room Drain and cool under cold water. Place asparagus on cooling racks lined with paper towels - set aside. Combine vinaigrette ingredients until well blended and taste for salt and pepper. Just before serving, arrange asparagus on serving platter. TRI-COLORED FISH LOAF Drizzle with dressing and sprinkle with olives. Anonymous (2009) 1 frozen fish loaf, defrosted GEFILTE FISH LOAF 1 egg beaten Kosher by Design 1 tbsp sugar 1 tsp salt 2 loaves plain gefilte fish, defrosted ½ tsp garlic powder 1 loaf salmon gefilte fish, defrosted ½ tsp onion powder Some frozen spinach, thawed and drained or 2 TBSP chopped fresh dill pepper to taste Juice of one lemon 1 box frozen spinach, defrosted 6 cucumbers for horseradish wells, plus one extra long cucumber for the top 3 medium carrots, cooked and mashed Garnish (options) Prepared red horseradish (optional) Preheat oven to 350 degrees Mayonnaise (optional)
In a large bowl, combine defrosted fish with egg, sugar, salt garlic powder, Preheat oven to 350 degrees onion powder and pepper. Divide the mixture in half. Press one half into a Spray a 9 inch spring form pan heavily with nonstick vegetable spray loaf pan. Divide the remaining mixture in half. Mix spinach with one half of Add the spinach or dill and juice from lemon into one of the plain gefilte fish the mixture and carrots with the other. Spread the spinach mixture over the loaves. Mix thoroughly so the spinach or dill is evenly dispersed. Set aside. plain fish in loaf pan. Then spread carrot mixture over the spinach mixture. Spread the plain gefilte fish into an even layer in the bottom of the spring form Bake uncovered for 1 hour. pan. Top with an even layer of the salmon. On top of the salmon, spread an even layer of the lemon dill fish mixture. Sheila Mentz (2009) Bake covered for 1 hour, or until done. Let cool and refrigerate overnight. Can be made a few days in advance. As an optional garnish, slice a long unpeeled cucumber into paper thin slices in ASPARAGUS WITH ORANGE VINAIGRETTE concentric circles around the top of the fish. Jewish Holiday Feasts by Louise Fiszer and Jeeannette Ferrary Release the sides of the spring form pan. To serve as individual servings, cut into wedges, like a pie. Trim any brown edges. 3 pounds asparagus, trimmed and peeled Cut the cucumbers into 203 inch pieces. Hollow out the center. Mix a few ¼ cup chopped black olives (optional) tablespoons of the prepared horseradish with a little mayonnaise to make a pretty pink sauce. Fill the cucumber wells. Orange Vinaigrette Serve a slice of fish on a piece of leafy lettuce with a cucumber well. 2 tbsp kosher for Passover white wine vinegar 1 tbsp fresh lemon juice Anonymous (2014) 2 Tablespoons fresh orange juice 1 tbsp kosher for Passover mustard 1 tsp honey Grated zest of ½ orange ½ cup olive or vegetable oil Salt and pepper
Cook asparagus in a large pot of boiling water, just until tender, about 3 -4 minutes BUTTERNUT SQUASH KUGEL MAPLE GLAZED ROAST VEGETABLES Wegmans’ Magazine A Taste of Tradition: Pesach, Anything’s Possible by Tamar Ansh, www.targum.com 1 ½ lbs brussel sprouts, trimmed and cut in half 1 large red onion, peeled, cut in 1 inch pieces (about 2 ½ cups) 2 ½ cups (20 oz. cooked and mashed butternut squash (about 2 medium 1 large acorn squash (about 2 lbs) halved, seeded, cut in ½ inch pieces squashes) 1 lb parsnips, peeled, cut in 1 inch pieces (about 3 cups) 5/8 cup potato starch 2 tsp Wegmans Herbes de Provence ½ cup oil ¼ Cup Wegmans pure Olive Oil ½ cup sugar Salt and Pepper to taste 3 eggs 2 tsp cinnamon Glaze ½ Cup Wegmans Unsalted Butter Preheat oven to 350 degrees. ½ Cup Wegmans Pure maple Syrup Cut the butternut squash in half lengthwise. Place the pieces in a large pot with ½ Cup light brown sugar about 2 inches of water, and cover the pot. Bring to a boil and cook for 20 ½ cup pecan halves and pieces, toasted minutes until the squash is fork tender. Remove the squash from the pot and let it cool. Preheat oven to 450 degrees. Toss vegetables with herbes in olive oil. Scoop out the meat from the skin, discarding the skins. Mash the squash Arrange on large baking sheet, Roast about 35 minutes until knife tender. “meat” and measure out the amount needed. Season to taste with salt and pepper. Sift the potato starch over the mashed squash with a small sifter or tea strainer Make glaze to prevent lumps. Add the oil, sugar and eggs. Mix together by hand, until the In saucepan on medium low, melt butter. Stir in maple syrup, brown sugar and batter is smooth. pecans. Drizzle over vegetables to glaze. Roast for an additional 5-8 minutes at 450 degrees. Garnish with Parsley. Line an 8 x 11 inch baking pan or two medium sized loaf pans with baking paper or spray them with baking spray. Pour the batter into the pans and Anonymous (2009) sprinkle with cinnamon. Bake for 40-45 minutes, until the center of the kugel tests firm when pierced with a knife. The center of the kugel, even when firm, should still be a bit moist. When done, it also cracks slightly on top.
BAKED ARTICHOKES This kugel slices neatest when it is cold, so make one day in advance. Next day, slice into neat squares, serve cold or warmed up again, covered, for 10 2 bags frozen sliced artichokes minutes before serving. Saute in olive oil, salt and pepper to taste. Toss in matzo meal Anonymous (2009)
Place in casserole dish – Bake 350 degrees 15 minutes Top with shaved parmesean and bake another 10-15 minutes.
Lorna Sotoloff (2010) THIS SWEET AND CREAMY KUGEL MAKES AN IMPRESSIVE CENTERPIECE FOR A PASSOVER BRUNCH. YOU CAN ALSO SERVE IT FOR DESSERT
Judy Handelman (2010) CREAMY MATZO APPLE KUGEL MATZO LASAGNA
INGREDIENTS: 1 c. grated parmesan cheese 2 tablespoons plus 2 teaspoons unsalted butter 1 32-oz. tub part-skim ricotta cheese 4 apples, peeled, cored, and cut into ¾ inch slices, ¼ inch thick 2 8-oz. bags shredded Italian cheese or mozzarella ½ cup raisins 1 tsp. Italian seasonings or garlic and oregano, optional ½ cup sliced blanched almonds 2 blocks frozen chopped spinach, thawed and squeezed 10 squares plain unsalted matzo 1 bunch parsley, finely chopped 4 eggs, beaten 1 small onion, finely chopped 2 cups sour cream 1 carton sliced mushrooms, optional ½ cup whipped cream cheese 1 box matzo ¾ cup sugar 1/2 c. milk 1 tsp. cinnamon 2 big jars Ragu traditional pasta sauce (or any flavor) ½ tsp. salt Softened butter for greasing pan Preheat oven to 400 degrees. Mix cheeses together in large bowl. Combine Confectioners’ sugar veggies (if desired) in separate bowl then fold together with cheeses.
DIRECTIONS: Working in batches for each layer, soak matzo boards in milk for 20-30 Melt 2 tablespoons of the butter in a large skillet and sauté apple slices on high seconds. In a large 15"x10" glass dish, cover the bottom with a thin layer of heat, stirring occasionally, until soft and lightly browned. Remove to a large sauce, then a single layer of soaked matzo, then 1/2 the cheese mixture. Next bowl with a slotted spoon. Add 2 teaspoons butter to the skillet, lower heat to layers are sauce, matzo, cheese, sauce, a final layer of matzo and sauce. medium, and quickly sauté raisins and almonds, stirring constantly. Be careful Sprinkle with additional grated parmesan. Cover with foil and bake at 400 not to burn them. Add to bowl with apples and set aside. degrees for 45 minutes. Let stand for 15 minutes before serving.
Preheat oven to 350 degrees. Place matzo squares in another large bowl, and Recipe can be divided into two 8" square glass dishes (which fit a single matzo run cool water over them to soften. Crumble the matzo, and drain in a board perfectly!) - just make sure there is room at the top of the dish for colander. Return drained matzo to bowl. expansion during cooking, or place dishes on baking sheets so you don't ruin your oven. Combine eggs with matzo and stir well. In another bowl, mix sour cream and cream cheese thoroughly. Then add it to the matzo mixture, along with sugar, Single layers of this recipe make great matzo pizzas! Just place soaked matzos cinnamon, salt, and fruit-nut mixture. Mix all ingredients thoroughly. on Pam-sprayed foil-lined baking sheets before topping with sauce and cheese. Bake for 8-10 minutes or until golden - keep an eye on it. Grease a 10-inch square Pyrex baking pan (or similar) with butter (use quite a bit), pour mixture into pan, and bake for 50 minutes or until top is a light Lisa and Sarah Lebovitz (2008) golden brown. Let cool on counter. Loosen sides with a knife, place a large platter over the baking pan, and carefully turn the kugel out onto the platter. If any pieces stick in the pan, just put them in place. When cooled, sprinkle top with confectioners’ sugar (best done through a sieve or sifter). You can serve this kugel warm (not hot) or at room temperature, but we like it best chilled in the refrigerator with the confectioners’ sugar added just prior to serving. SPINACH CHEESE LASAGNA TOMATO, ZUCCHINI AND MUSHROOM BLEND
1 (10 ounce) package frozen chopped spinach, defrosted and squeezed dry 2 cans (14.5 ounce) petite diced tomatoes 1 pound ricotta or cottage cheese 3 cups unpeeled, cubed zucchini 1 large egg 2 cups sliced mushrooms ½ teaspoon dried oregano 1 red bell pepper – chopped Freshly ground black pepper 1 onion, large – chopped 3 (7 ounce) bags of shredded mozzarella, divided 1 garlic clove – chopped 1 (26 ounce) jar marinara sauce Pepper, Dried oregano and basil to taste 9 whole matzo boards 1 cup water Spray skillet with Pam, and lightly sauté mushrooms, onion, and zucchini in batches. Add more Pam as necessary Preheat oven to 350 degrees After sauteing, place vegetables in a slow cooker Add canned tomatoes with juice, chopped red peppers, garlic and seasonings In a large mixing bowl, combine the spinach, ricotta or cottage cheese, egg, Cook on high for several hours oregano, pepper and ½ the mozzarella Cook everything together on medium heat for 7-10 minutes only Season with salt and pepper Grease a 9 x 13 inch shallow pan. Garnish with olives and parsley Ladle a thin layer of sauce into the bottom of the pan. Serve at room temperature or warm as desired Layer 3 matzo boards (breaking to fit), ½ the cheese mixture, and a layer of sauce. If you are out of the house for the day – leave in slow cooker on low for the Top with 3 more matzos, the remaining cheese mixture and a layer of sauce. day. Add 3 more matzos and a layer of sauce. Top with remaining mozzarella. Anonymous (2012) Pour water around the sides Cover and bake for 45 minutes, uncover and abake 30-40 minutes longer Cheese will be melted and bubbly. SAVORY MATZO FARFEL
Sheila Mentz (2010; 2012) 2 large onions, minced – sauté until tender Melt ¼ cup fat or margarine Add 3 ½ cups matzo farfel, stir until lightly browned 1 tsp salt ¼ tsp pepper 1 tsp paprika 1 10 ½ oz. can clear chicken soup – undiluted 1 cup water
Combine first 3 ingredients and add slowly to the skillet over low heat Stir frequently, until all liquid is absorbed Serves 5 Myrna Retsky (2012) Arrange the fries in a single layer on your baking sheet and bake for 15 minutes Flip fries over and bake for another 10-15 minutes, until crisp Serve warm
VEGETABLE KISHKE Anonymous (2013)
2 carrots 2 pieces of celery 1 large onion RAINBOW QUINOA SALAD ¾ cups of matzo meal Norene Gilletz (www.gourmania.com) ¾ cups of matzo cake meal 1 ½ tsp salt 3 cups vegetable or chicken broth 3 tsp paprika 1.5 cups quinoa ½ to ¾ cup vegetable oil 2 cloves garlic ½ cup fresh flat leaf parsley (or 2 tsp dry) Chop vegetables in food processor (fine consistency). ¼ cup fresh basil or dill (or 2 tsp dry) Add dry ingredients and mix well. 4 green onions (scallions) Add oil. If consistency is too wet add a little more matzo meal. 1 red bell pepper If too dry add a little more oil. 1 yellow bell pepper On large piece of foil, form mixture into a loaf. Close foil around loaf and 1 medium carrot pinch 1 can of mandarin oranges, well drained Ends of foil to close the foil. Loaf should have consistency of meat ¾ cup dried cranberries loaf. Salt and pepper to taste Bake foil wrapped loaf on foil lined cookie sheet in 350 degree oven for 45 to 60 minutes. Place broth in a medium saucepan and bring to a boil over high heat. Place Cool loaf for about 30 minutes on cookie sheet. quinoa in a fine meshed strainer and rinse under cold running water for 1 to 3 Cut into about 10 to 12 pieces. minutes; drain well. Remove from foil after loaf cools. Add quinoa to boiling liquid. Reduce heat to low and simmer, covered for 15 Drain pieces on layers of paper towels so that excess oil drains. minutes. Remove from heat and let stand, covered for 5 minutes. Fluff with a fork, transfer to a large bowl and let cool. Serve cold or reheat in microwave. Insert the steel bade in the bowl of the food processor. Process garlic, parsley, and basil or dill until minced, about 10 seconds. Add to quinoa. Marsha Caplan (2013) Cut the green onions, peppers and carrot into chunks. Process them with several quick on/off pulses, until coarsely chopped. Add to quinoa along with the mandarin oranges and dried cranberries. Cajun Carrot Fries Add oil, orange juice salt and pepper. Mix gently to combine. Cover and refrigerate up to 1 day in advance. 8-10 large carrots, peeled and cut into thin slices, like “fries” Adjust seasoning to taste before serving. 2 Tbsp olive oil ¼ tsp cayenne pepper Note: Recipe can be doubled easily for a crowd. This will keep 2-3 days in the Salt and pepper to taste refrigerator. Do not freeze.
Preheat oven to 450 degrees Grease and/or line a large cookie sheet Anonymous (2014) Toss the sliced carrots with olive oil, cayenne pepper, salt and black pepper AUNT SOOKEY’S MATZO FARFEL CARROT PUDDING www.myjudythefoodie.com
1 cup chopped onion 2 lbs carrots grated or canned carrots drained 1 cup chopped celery 4 eggs 6 TBSP canola oil 2 tsp baking powder (kosher for Passover) 3 ½ cups matzo farfel or 6 boards, broken 1 cup flour or matzo meal 1 TBSP salt ½ tsp salt ¼ TBSP pepper ¼ lb butter 2 TBSP paprika ¾ cup brown and white sugar 2 eggs slightly beaten 1 TBSP hot water 12 oz. can condensed chicken soup 1 ¼ cups hot water Beat carrots and eggs in mixer Add rest of ingredients Bake in a 1 quart covered casserole for 1 hour at 350 degrees Preheat oven to 375 degrees
Sauté onions and celery in oil until they are tender Add matzo Lisa Levin (2014) Combine all other ingredients and add to matzo Pour into well- greased baking dish and bake 30 minutes, or until firm. SWEET POTATO KUGEL Aunt Sookey is my mother’s sister. They were born 11 months apart. Both are still alive. My mother (Ruth) is 92 and Aunt Sookey (Sara) is 91. For most of 6 small sweet potatoes, peeled and grated their lives they have argued about everything. But they both agree that this 3 apples, peeled and grated recipe for Matzo farfel is the best – although my mother says it is better with 1 cup raisins matzo farfel from the box, and Aunt Sookey says your own board matzo is fine! 1 cup matzo meal 2 tsp. cinnamon Ellyn M. Loy (2014) 1 cup walnuts, chopped (optional) 1 cup fruit juice or water 3 beaten eggs
Mix ingredients together. Press into a baking dish and bake 45 minutes at 375, until crisp on top. Serves 12.
Anonymous (2008)
MATZAH SPANAKOPITA RECIPE Rachel Greenspan (2014)
1 tbsp olive oil PASSOVER TURKEY CASSEROLE WITH MATZO FARFEL 1 cup onion, chopped 4 scallions (green onions, both white and green parts), chopped 1 stick margarine 12 oz. finely chopped spinach (I used two bags of fresh baby spinach) 6 TBSP olive oil handful of fresh parsley, chopped 1 box matzo crushed into pea sized pieces to make farfel handful of fresh dill, chopped 1 pound yellow onions chopped 4 or 5 leaves of fresh mint, chopped 1 pound mushrooms sliced 4 cloves garlic 2 cups celery chopped 3 tbsp. potato starch 1 cup red or green sweet pepper chopped 1 pound feta cheese, crumbled 4 cups cut up cooked turkey or chicken 1/2 cup cottage cheese 1 pound fresh asparagus cut into 1” pieces 4 tbsp butter, melted 4 eggs 3 pieces of matzah (5 if you're using a 13 x 9 pan) 4 cups chicken broth Parsley, garlic powder, dill, seasoned salt and fresh ground pepper to taste. Preparation: Note: Make sure you chop all the vegetables before you start! Preheat oven to 350 degrees
1. Preheat oven to 350 degrees Heat 2 TBSP oil and margarine stick in a very large skillet. 2. Saute the onion and scallion in the olive oil until the onion becomes Add matzo farfel and stir constantly until lightly tossed. transparent Remove to a large bowl. 3. Add the spinach and herbs (not the garlic) and continue to saute until the Add remaining oil, onions, mushrooms and celery and cook until tender. spinach becomes soft (about 5 minutes) Toss with toasted matzo farfel. 4. Add the garlic and potato starch and stir over heat until well-mixed, a Beat eggs and add chicken broth. minute or two Stir into farfel mixture and add seasoning to taste. 5. Add the cheeses and stir until well-mixed, another minute or two Gently stir in asparagus and turkey and place in two well-greased 9 x13 pans. 6. Pour half of the melted butter into the bottom of an 8 x 8 x 2 (or 13 x 9 x 2) Cover and bake 1 hour at 350 degrees. baking pan Turn off oven, uncover casserole and allow to sit in oven for 5 minutes before 7. Put one sheet of matzah (or one and a half sheets for 13 x 9) into the bottom serving. of the pan, soaking in the butter 8. Spread a thick layer of the spinach-cheese filling evenly over the matzah Serves 10-12 for main course. 9. Put another sheet of matzah (or sheet and a half) over the filling layer 10. Spread another thick layer of filling evenly over the second layer of matzah I got this recipe from another Jewish Navy wife while my husband was 11. Put a final sheet of matzah (or sheet and a half) over the second filling stationed at Great Lakes Naval Hospital in Illinois in 1962. There were four layer other Jewish doctos at the hospital at the time, and all of us got together to 12. Brush the top layer of matzah with a generous coating of the remaining make a Seder for ourselves and eight young Jewish enlisted men. Phyllis melted butter Gittleman (the daughter of a rabbi) brought this dish to the Seder. 13. Bake in oven uncovered for about 45 minutes. Margery Doroshow (2014) This can be served hot, warm, or cold. I like it best warm. If there is extra filling left over, heat it in a saucepan, stirring constantly, adding a bit of milk or water, until the cheeses are mostly melted and it has a smooth consistency. This will make a very nice spinach-cheese dip for another occasion. APRICOT AND CURRENT CHICKEN Silver Palette Good Times Cookbook CHICKEN MARBELLA The Silver Palate Cookbook 2 chickens (2 ½ to 3 pounds each) – quartered (I usually cut into smaller pieces for company meals) 4 chickens, 2 ½ pounds each quartered (I cut them into smaller pieces) Salt and freshly ground black pepper to taste 1 head of garlic, peeled and finely pureed 1 Tsp ground ginger ¼ cup dried oregano 1 ½ cups bitter orange marmalade (I sometimes use regular or unsweetened) Course salt and freshly ground black pepper to taste ½ cup apple juice ½ cup olive oil 1/3 cup orange juice 1 cup pitted prunes 8 oz. dried apricots ½ cup pitted Spanish green olives 8 oz. dried currants (I usually use raisins instead) ½ cup capers with a bit of juice ¼ cup brown sugar 6 bay leaves 1 cup brown sugar 1. Preheat oven to 375 degrees 1 cup white wine 2. Place the chicken pieces, skin side up, in a shallow roasting pan, ½ cup Italian parsley or fresh coriander (cilantro), finely chopped sprinkle with salt and pepper, and then ginger. Spread the marmalade over the chicken and pour the apple and orange juices into the pan. In a large bowl combine chicken quarters, garlic oregano, pepper and course Bake 20 minutes salt to taste vinegar, olive oil, prunes olives, capers and juice, and bay leaves. 3. Remove from the oven and add the apricot s and currants or raisins to Cover and let marinate, refrigerate, overnight. the pan, mixing the fruit evenly. Sprinkle the fruit with the brown sugar, and return to the oven. Bake, basting the chicken frequently Preheat oven to 350 degrees. until the chicken is golden brown and shiny on top - about 40 to 45 minutes Arrange chicken in a single layer in one or two large, shallow baking pans 4. Remove the chicken, apricots and currants/raisins to a warmed And spoon marinate over it evenly. serving platter, Pour some of the pan juices over the top, and pour the remaining juices into a sauceboat. Serve immediately Sprinkle chicken pieces with brown sugar and pour white wine around them.
Serves 6 to 8 generous portions. Bake for 50 minutes to one hour, basting frequently with pan juices.
I often leave off the fruit if I am making this ahead. When I reheat it, I add the Chicken is done when thigh pieces pricked with a fork at their thickest, yield apricots and raisins/currants, along with a little more brown sugar. If you add clear yellow (rather than pink) juice. the fruit in the first time, if you re-heat it, the fruit tends to burn. This dish freezes well. With slotted spoon, transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously Sheryl Jacobs (2007) with parsley or cilantro. Pass remaining pan juices in a sauceboat.
To serve Chicken Marbella cold, cool to room termperature in cooking juices before transferring to a serving platter. If chicken has been covered and refriegerated, allow it to return to room termperature before servicing. Spoon some of the reserved juice over chicken.
16 pieces, 10 or more portions.
Sheryl Jacobs (2011) HONEY MUSTARD SALMON WILD MUSHROOM BRISKET Mix two thirds mustard to one part honey (can change proportion if you like it 7-8 lb brisket sweeter) tt salt and black pepper Brush top of salmon – marinate at least 30 minutes (usually do it overnight) as needed vegetable oil Bake at 350 degrees about 10-15 minutes until done 3C crushed tomatoes 2 qts beef stock This can also be grilled 1 lg onion 4 carrots (peeled and sliced) Sheryl Jacobs (2008) 3 stalks celery, sliced 6 cloves garlic, chopped 2 lbs wild mushrooms, sliced
Season brisket with salt and pepper. HOME STYLE BEEF BRISKET In heavy roasting pan, heat oil and sear all sides of brisket. Kosher for Passover Add tomatoes, stock, onions, carrots, celery, and garlic. Bring to a boil, reduce to a simmer, cover and bake in a preheated 350 degree 1 envelope Lipton Recipe Secrets Kosher Onion Soup Mix oven for about 4 hours or until tender. ¾ cups of water Remove brisket from pan and reduce juices. In large sauté pan, sauté ½ cup of ketchup mushrooms until lightly brown. 1 tsp garlic powder Strain pan juices and add to mushrooms in sauté pan. ½ tsp ground black pepper Slice brisket and serve with pan juices and mushrooms. 3 pound boneless brisket of beef
Yield 12-14 portions 1. Preheat oven to 325 degrees 2. In 13x 9 inch baking or roasting pan, add soup mix blended with water, Nina Roa (2012) ketchup, garlic powder and pepper. 3. Loosely cover with aluminum foil and bake three hours or until brisket is tender. If desired, thicken gravy HONEY MUSTARD CHICKEN Makes 8 servings 1/4 c honey Prep time 5 minutes 1/4 c gulden mustard Cook time 3 hours 1 t lemon juice I have been making this brisket recipe for almost 30 years. I think the recipe Cover chicken with marinade was Lois Rutman’s. Her husband, Rabbi Herb Rutman, was our Rabbi in the Bake 350 oven mid-seventies. Imagine my surprise when I saw this recipe on the Lipton soup box. Ilene Pyser (2013) Micki Sibel (2007) Bobbie Orman (2013)
ZLOTOWITZ GREENBERG FAMILY BRISKET
About 3 lbs of brisket (1/2 lb per person) Piece with fork, all over SWEET AND SOUR MEATBALLS Mix together: 1 bottle of chili sauce 1 can of coke Meat Balls Sauce 1 packet of onion soup mix 2 lbs ground beef 1 large diced onion Cubed onions 2/3 cup water ¼ cup lemon juice 2 eggs – beaten ½ cup sugar Preheat oven to 350 degrees ½ minced onion 10 oz. can tomato sauce 1 Reynolds Cooking bag (follow directions on bag) 1 tsp salt ½ cup water (Put 1 tbsp of four into the bag and shake it around to coat bag; piece ¼ tsp pepper bag) Put brisket and other ingredients into bag Combine all ingredients for meat. Shape into meatballs. Close up bag and mush it all around to make sure the sauce is all over the In large pot, combine all sauce ingredients. Add meat balls and bring to boil. brisket Reduce heat, cover and simmer for 1 hour. Serves 6 Bake for about 1 hour per pound of the brisket Bobbie Nachman (2009) Marissa Greenberg (2009)
MUSHROOM MEATBALLS WITH HERBS The Passover Gourmet GROUND BEEF DELUX Serves 6 2 lbs ground chuck 2 c chicken broth 1 lb lean, ground meat 1 tsp pepper 1 tbsp dried mushrooms 2 T worchestire sauce 1 large onion, chopped ½ tsp dried mustard 2 tbsp chopped dill or 2 tsp dried dill weed 1 tsp salt (optional) 2 tbsp chopped parsley 2 tsp chicken fat (optional) 1 tbsp chopped thyme or ` tsp dried thyme leaves 1 egg 1 egg 2 sliced onions 1 matzo, crumbles 2 potatoes sliced ½ tsp salt ½ tsp pepper Mix above ingredients together. Add matzah meal (or cracker or bread 3 tbsp margarine crumbs) 1 can (10 ¾ oz) condensed chicken broth if too much liquid. 2 tbsp dried mushrooms Line baking dish with sliced onions. Mold meat in balls and put on top of onions. Mix the meat, 1 Tablespoon of dried mushrooms, onion, herbs, egg, matzo salt Sliced potatoes are put around the meat. and pepper with a wooden spoon. Form balls with wet hands, and fry them in Pour tomato sauce, spaghetti sauce, or autoro sauce (seasoned tomato sauce) the hot margarine until golden both sides. Add the chicken broth and two on top. Tablespoons of the dried mushrooms, and simmer the meat balls for 30 Bake 1 hour or until potatoes are soft. minutes. Garnish with chopped dill and serve immediately
Nina Rousso (2009) PASSOVER APRICOT SQUARES SHORT RIB TSIMMES Better Homes and Gardens (March, 2009)
From Traditional Jewish Cooking by Betty S. Goldberg 1 Cup Kosher for Passover margarine or unsalted butter 1 Cup sugar 3 pounds lean short ribs 2 large egg yolks Salt, Pepper and paprika 2 tsp grated lemon peel 1 Tablespoon vegetable oil 1 tsp vanilla 1 cup hot water ½ tsp salt 1 pound peeled carrots, cut into 1-inch rounds 2 cups matzo cake meal 1 pound yams or sweet potatoes, peeled and cut into chunks 1 12 oz. jar apricot preserves 1 pound white potatoes, peeled and cut into chunks ¾ cup chopped walnuts ¼ cup firmly packed dark brown sugar 2 cups boiling water Preheat over to 325 degrees. 1 recipe matzo balls (uncooked) Grease a 13x9x2 inch glass baking pan. With an electric mixer beat margarine ¼ cup firmly packed dark brown sugar (again) and sugar on medium speed until light and fluffy, about two minutes. Add egg 1 ½ cups pitted prunes and dried apricots yolks and continue beating until well combined, scraping bowl as necessary. Add lemon peel, vanilla and salt. Reduce speed to medium low and add matzo Sprinkle meat with seasoning. In 4-quart pot, heat oil and brown meat well on meal, beating until just combined. all sides, using 2 or 3 batches if necessary. Add 1 cup hot water. Bring to boil over high heat, immediately lower heat to gentle boil, cover pot and cook over Press about two thirds of the mixture over the bottom of the prepared pan and low heat one hour. Add carrots, sweet potatoes and potatoes. Sprinkle ¼ cup bake on center rack for 20 minutes. Remove from oven and spread preserves brown sugar over meat and vegetables. Add 2 cups boiling water. Regulate evenly over crust; sprinkle walnuts over the preserves and crumble remaining heat to a moderate boil, cover pot and cook for 20 minutes. matzo meal mixture over top. Back until topping feels set and begins to turn Shape the matzo ball mixture into 10-12 balls. Scatter the balls into the boiling golden, 30-35 minutes. Cool in pan on wire rack and then cut into squares meat and vegetable mixture, adding more boiling water if necessary. Matzo balls should be at least half covered by liquid. Cook covered 15 minutes, then Makes 12-16 bars turn over the matzo balls. Sprinkle the remaining ¼ cup brown sugar into the Sheryl Jacobs (2009) pot and cook another 15 minutes. Scatter the prunes and apricots and cook 15 minutes longer, until everything is tender. SPONGE CAKE Notes: If you don’t want to cook the matzo balls in the tsimmes, add all the brown sugar at one time, cook for 50 minutes, then add the fruit. 9 eggs (NOT SEPERATED) ¼ cup potato starch 1 ½ cups sugar juice and rind of one lemon OR Freezes well, but I’ve never had enough left to freeze! ¾ cup matzo cake meal ¼ cup orange juice
Arlene Burman (2007/2009) Preheat oven to 350 degrees Beat eggs 5 minutes on high. Add sugar and beat 5 minutes on high. Slowly add the rest of the ingredients and beat 5 minutes on MEDIUM. Prepare tube pan - don’t grease it, just wet it and shake off excess water. Pour batter into tube pan. Bake 50 – 60 minutes. Cool inverted on cake rack.
NOTE: Freezes Well Arlene Burman 2007/2009
PASSOVER BROWNIES MOCHA NUT SQUARES
8 oz Mother’s Unsalted Pareve Margarine 2 oz. bittersweet chocolate Chips (1/2 Cup) 2 cups sugar ½ Cup margarine 4 eggs 2 eggs ½ teaspoon salt 1 Cup Sugar 3 heaping TBS cocoa ¼ tsp salt 2/3 cup Matzo cake meal 1 Tablespoons instant coffee 1 cup walnuts (optional) ½ Cup matzo cake meal ½ Cup chopped nuts (optional) Preheat oven to 350 degrees Grease a 9x13 inch pan (I use Passover “PAM” spray) Melt chocolate and margarine – cool. Beat eggs and sugar together. Melt margarine. Let cool. Add sugar and beat. Add salt and eggs (one at a Blend in salt, chocolate and margarine. Stir in coffee and cake meal. time) and beat in each one. Add cocoa, cake meal and walnuts. Mix well. Turn into a well greased 8 x 12 pan. Sprinkle with nuts. Spread into pan. Bake 25-30 minutes. Bake at 325 degrees for 20 -25 minutes. Cut into squares while still warm.
These freeze well. Anonymous 2009
Arlene Burman (2007/2009) MATZAH BRITTLE
Large cookie sheet – spray with Pam. Layer Matzo in the pan. Boil together: 1 Cup Butter PASSOVER BROWNIE CHEESECAKE 1 Cup brown Sugar Dash of salt 2 (3 ounce) packages cream cheese 4 tbls. butter or margarine Over medium heat, stir constantly until smooth. Pour over matzo and spread 2/3 cup sugar evenly to coat. Sprinkle on nuts or chocolate chips. Bake 350 degrees for 5-10 2 tbls. cake meal minutes (until bubbly) – cut when still warm. 4 eggs 1 tbls. lemon juice Katie Shaffer 2009 1 package Passover brownie mix AILEEN’S CHOCOLATE PECAN TART Beat cream cheese with butter and sugar until fluffy. Add cake meal, 2 eggs and lemon juice. Blend well on low speed. Put aside. Prepare brownie mix as 2 ¼ C ground pecans directed but use 2 eggs instead of one. Grease 8 inch pan and spread brownie ¼ C margarine, melted mix, then cheese mix alternately, marbelize it. 1/3 C sugar Bake at 350 for 40 - 45 minutes. 1 C semisweet chocolate 1 pint strawberries or 2 pints raspberries Lisa Penn (2008) Preheat oven to 350 degrees. Mix together nuts, margarine and sugar. Pat in bottom and up sides of 9” or 10” tart pan with removable bottom. Bake for 15 minutes and then cool .Melt chocolate and brush 2/3 of chocolate along bottom and up sides of crust. Immediately arrange whole raspberries or sliced strawberries on top. Drizzle remaining chocolate over berries. Lorna Sotoloff (2008) 2002 PASSOVER CHOCOLATE CAKE AILEEN’S ALMOND MACAROONS (From N.Y. Times magazine) (no coconut or matzo products in these) 1 pound unsalted butter, plus extra for greasing the pan 4 egg whites at room temperature Flour or matzo meal for dusting the pan ½ t almond extract 12 ounces bittersweet chocolate ½ C sugar 4 ounces bitter or unsweetened chocolate 2 C finely ground blanched almonds 1 bar (3.5 ounces) milk chocolate with cappuccino filling (If I can’t find ½ C toasted slivered almonds them, I have substituted milk chocolate chips) 8 Large eggs Line two cookie sheets with parchment paper 1 Cup plus 2 Tablespoons sugar Preheat the oven to 300 degrees 2 Tablespoons espresso powder dissolved in 1 Cup boiling water.
Beat the egg whites until stiff but not dry. Add the almost extract to the almost stiff whites. Combine the sugar and ground almonds. Stir about ¼ of the Preheat oven to 350 degrees whites into the almond mixture, and then gently fold in the remaining whites. Butter and flour a 10 inch spring form pan and line the bottom with parchment paper Use 2 tsps of batter for each macaroon. Place a toasted slivered almond on top Set the pan on a square of heavy duty aluminum foil and bring the foil up of each macaroon. Bake for 30 to 40 minutes, or until the tops are lightly around the sides of the pan. Set aside. browned Halfway through the backing, switch the cookie sheets, top to bottom and front Combine the butter and chocolates in a saucepan and melt over medium heat, to back. Cool the macaroons on wire racks before storing them in an airtight whisking until smooth. Transfer to a heatproof measuring cup. container, where they will keep for several days. They also freeze well. In the bowl of an electric mixer with the paddle attachment, beat the eggs and Lorna Sotoloff (2008) sugar for 5 minutes at medium high speed
With the mixer running, pour in the espresso and beat until blended, then the PASSOVER CHOCOLATE CHIP COOKIES butter-chocolate mixture, beating until blended
2 eggs Pour the batter into the prepared pan and bake for 55 minutes. The cake will ½ cup Sugar crack around the rim. ½ cup margarine – melted 1 cup matzo meal Remove from the oven and cool on a wire rack for about 20 minutes. Cover 2 tsp potato starch with plastic wrap or aluminum foil and refrigerate for at least 30 minutes (or 1 6 oz. package chocolate chips or chopped chocolate bar up to a month). I froze this after wrapping well and the cake did fine.
12 to 24 hours before serving, take the cake out of the refrigerator. Remove the Preheat oven to 350 degrees. sides of the pan, slide a metal spatula under the parchment paper, and slide the Beat eggs and sugar together. Add melted margarine. Add matzo meal, potato cake onto a serving plate. Can be served with whipped cream starch and chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake for 30 minutes. Makes 2 dozen. Sheryl Jacobs (2007)
Anonymous 2009 MATZAH TOFFEE BRICKLE 2007 Yield: about 12 servings PASSOVER BROWNIES Time: From start to finish – about 20 minutes 8 oz Unsalted Pareve Margarine in sticks Preheat oven to 450 degrees F. 2 cups sugar Line large cookie sheet with heavy duty aluminum foil. You may want to 4 eggs spray Pam on it or just lightly grease it with margarine or butter, but you don’t ½ teaspoon salt have to. 3 heaping Tablespoon cocoa 2/3 cup Matzo cake meal Ingredients 1 cup walnuts (optional)
4 whole sheets of matzo (I used Streit’s salted) Preheat oven to 350 degrees. 1 cup (2 sticks) butter or margarine Grease a 9x13 inch pan (I use Passover “PAM” spray). Melt margarine. Let 1 cup packed dark brown sugar cool. Add sugar and beat. Add salt and eggs (one at a time) and beat in each 12 oz. (1 package) of semisweet chocolate chips (about 2 cups) one. Add cocoa, cake meal and walnuts. Mix well. Spread into pan. Bake 1 cup coarsely chopped walnuts or pecans (or any other nut you like) 25-30 minutes.
Lay out the 4 matzo sheets as close together as you can in one layer. They will Note: Freezes Well fit easily on a large cookie sheet. Melt butter and brown sugar together in a Arlene Burman 2009 saucepan on medium to medium high, stirring frequently just until the mixture bubbles. A whisk is a good tool to use as it will be easier to incorporate the butter and sugar which are a little resistant to being combined. You will know when it is finished when you have a dark caramel sauce look to it and most of CHOCOLATE MACAROON TART the butter is incorporated. 1 package (10 oz.) coconut macaroons Pour the butter/sugar mixture over the matzo and spread over the sheets with a 1 Cup heavy or whipping cream (can use vanilla soy milk) large spatula or spoon. Place the cookie sheet in the oven for about 2 minutes. 8 oz. semisweet chocolate chips Remove cookie sheet from the oven and immediately sprinkle the chocolate 2 TBLS orange flavored liquor (Grand Marnier or Triple Sec) chips over the matzo as evenly as possible. Return to the oven for about 1 1 Tsp vanilla extract minute or until the chips are soft (You don’t have to wait until they look 1 navel orange for garnish melted as they will glisten when they are soft). Remove from the oven again and spread the chocolate chips over the matzo sheet to cover the matzo. Preheat oven to 350 degrees. Sprinkle with nuts. Spray 9 inch tart pan with nonstick spray. In food processor, pulse macaroons until they form crumbs. Sprinkle and press into bottom and side of pan. Bake Let the cookie sheet cool for about ½ hour and then place in the freezer or the crust 10 to 12 minutes until golden brown. Cool completely. refrigerator (on the cookie sheet) until hard. When the topping is hard, remove the matzo from the sheet breaking it in pieces as you remove it. Put pieces in a In 1 quart saucepan, heat ¾ Cup cream to boil on medium. Remove from heat plastic freezer bag and store in the fridge or in the freezer. You can serve it and add chocolate. With wire whisk, whisk until melted and smooth. Stir in right out the of the fridge or freezer. liquor and vanilla. Pour mixture into tart shell. Refrigerate two hours or until set. Comment – this is not “low anything nutrition wise but it is absolutely delicious! Garnish with remaining cream whipped with sugar. Garnish with citrus curls. Several women brought chocolate covered matzo to the Women’s Seders, but only one recipe was turned in and that did not have a name – we thank Good Housekeeping magazine 4/2009 whoever brought this recipe! Lorna Sotoloff (2009)
FRUIT SALAD CHEESECAKE PASSOVER CUPCAKE BLINTZES Serves 12 people 1 pound Creamed Cottage Cheese 2 oz. melted butter Ingredients ¾ cup sugar ½ cu p Matzo cake meal *1 can (20 ounces) crushed pineapple, drained 4 beaten eggs (can use egg substitute *1 cup sugar *1/2 cup cold water Mix all ingredients together except eggs *2 envelopes unflavored gelatin Add eggs *1 package (8 ounces) cream cheese, cubed Grease muffin tins *1-1/2 cups crushed crisp macaroons Fill tins ¾ full *2 tablespoons butter, melted Bake 350 degrees for 40-45 minutes if using large tins *2 cups halved seedless grapes Smaller muffin tins will require less time *1 can (11 ounces) mandarin oranges, drained *1 jar (10 ounces) maraschino cherries, drained and chopped Serve with sour cream or jelly *1/2 cup finely chopped pecans or walnuts *2 cups whipped topping Lisa and Sarah Lebovitz (2010)
Directions APRICOT BARS In a small saucepan, cook pineapple and sugar over medium heat for 5 minutes Dough: or until heated through. Place cold water in a bowl; sprinkle with gelatin. Let 1 cup vegetable oil stand for 1 minute. Stir into the warm pineapple mixture. 1 egg Pinch of salt Reduce heat to low; add cream cheese. Cook and stir until cream cheese is 1 cup sugar melted and mixture is blended. Remove from the heat; cool completely. 2 cups matzo cake meal 2 tsps. Lemon rind 1 tsp vanilla In a small bowl, combine macaroon crumbs and butter. Press onto the bottom of a greased 9-in. spring form pan; set aside. Stir the grapes, oranges, cherries Filling: and nuts into cream cheese mixture. Fold in the whipped topping. Pour into prepared pan. Cover and refrigerate overnight. Remove sides of pan before 1 16 oz jar of apricot jam serving. ½ cup lemon juice ½ cup chopped walnuts Anonymous (2007) Preheat oven to 325 degrees.
Combine pastry ingredients. Spray 9x13 glass pan with Pam. Spread ¾ dough on bottom and up sides. Bake 20 minutes. While dough is still hot, spread filling. Crumble rest of dough on top. Bake 30 Spread chocolate mixture on greased wax paper on jelly roll pan minutes more. Bake for 22 minutes Cool momentarily; Turn onto aluminum foil sprinkled with cocoa Judy Handelman (2010) Fill with whipped cream, pudding or other choice. Roll like jelly roll; Freeze if desired CHOCOLATE SOUFFLE COOKIES (Fine Cooking Magazine, 2006) Judy Kahn (2011) 2 Large egg whites, at room temperature Zebra Fudge Cookies 1/8 tsp cream of tarter Susie Fishbein's "Passover by Design” ½ tsp pure vanilla extract ¼ cup granulated sugar ¾ cup finely chopped walnuts Preheat oven to 350 degrees 6 oz. bittersweet or semisweet chocolate, melted and cooled slightly Line 2 large cookie sheets with parchment paper and set aside. They will stick Position oven racks in the upper and lower third of the oven and heat the oven without parchment paper. to 350 degrees. Lightly grease two baking sheets or line them with parchment. 1/2 c.vegetable oil Using a hand or stand mixer, beat the egg whites with the cream of tartar until 2 cups sugar soft peaks form. 2 cups matzoh meal With the beaters running, gradually add the vanilla and sugar until the egg 1 cup good-quality Dutch process unsweetened cocoa powder (Hershey's whites makes this) Hold stiff peaks but don’t look dry. 4 large eggs Pour the nuts and melted chocolate over the whipped whites. 1 teaspoon vanilla Gently fold the mixture with a large rubber spatula, trying not to deflate 2 teaspoons baking powder the egg whites, until the color is just uniform. About a cup or so of sifted confectioners (powdered) sugar. Immediately drop the level measuring teaspoons of the batter onto the baking sheets, leaving at least 1 inch between the cookies. 1. In a large mixer bowl, mix the oil, sugar, matzoh meal, cocoa powder, eggs, Bake until the cookies are shiny and cracked, 10 to 12 minutes; they vanilla and baking powder. Mix until a soft dough forms. (It will not look like should be firm on the outside but still gooey inside when you press it will stick together, but when you take some in your hand and squeeze it, it them. will). Slide the parchment liners onto racks or use a metal spatula to transfer the 2. Roll the dough into balls. If you make these a little bigger than golf balls, cookies they will be huge, so I made them the size of whole walnuts as suggested. 3. To racks and let cool completely. Put powdered sugar into a pie plate. Roll each ball in the sugar and coat The cookies are best eaten on the day they’re baked, but will last two to three completely with sugar. You can put a few at a time into the sugar. Days if stored in an airtight container. 4. Transfer the sugared balls onto the parchment papered cookie sheets and put about 2 inches apart. Mine did not spread very much. With a large sheet, Judy Lang (2011) you get about 16 per sheet. 5. Bake for 12 minutes if the size of walnuts, 18 minutes if larger. (Makes CHOCOLATE ROLL about 32-40 small cookies and 1 large ones). Remove from oven and slide the parchment paper onto a cooling rack. COOL COMPLETELY BEFORE 12 oz. semi-sweet chocolate 6 eggs, separated REMOVING FROM THE PARCHMENT PAPER. ½ cup sugar
Heat oven to 350 degrees. Marlene Shapiro (2011) Melt chocolate Fold in beaten egg yolks and sugar. Whip egg whites; fold into chocolate mixture. French Almond Macaroons GRANDMA MARY’S PASSOVER CAKE Susie Fishbein's "Passover by Design” 12 jumbo eggs, separated Makes 24 cookies 1 cup Sugar 1 cup chopped walnuts French macaroons are a delicious confection in France. These can be served 1 cup cake meal plain, flavored with liqueurs, sandwiched between a good jam, or drizzle 1 cup wine (can use ½ cup wine and ½ cup orange juice) melted chocolate over them. DO NOT over bake. I did. They were supposed 1 tsp cinnamon to come out chewy but they came out crispy instead but lots of people liked Seedless red raspberry jam them that way. 1. Beat eggs yolks and ½ cup sugar Preheat oven to 325 degrees. 2. Add cake mal, nuts and wine 3. Beat egg whites with ½ cup sugar until stiff peaks forms in separate Line 2 large cookies sheets with parchment paper. This is a must because bowl otherwise the cookies will stick like crazy. 4. Fold egg whites into mixture 5. Pour into 9 x 13 “ glass baking pan lightly sprayed with canola oil 1 1/2 cups sugar 6. Bake 1 hour 1 1/4 cups blanched slivered almonds 7. Cool, then spread jam lightly over cake 1/4 potato starch 8. Cut, eat, enjoy! 3 large egg whites 1 1/2 teaspoons almond extract Marjorie Davis (2012) pinch salt
1. Place the sugar and almonds into a food processor bowl with the metal CHOCOLATE MATZAH FARFEL blade attachment. Process for a full 3 minutes so that the almonds are ground 1C chopped pecans, roasted to a powder. 1C mitzvah farfel, roasted 2. Add the potato starch and process for 1 minute more. Transfer the mixture 1 large bag of milk chocolate morsels to a medium bowl and set aside. 1C mini marshmallows 3. Place the egg whites, salt and almond extract into the bowl of a stand mixer. Beat on medium-high for 2 minutes until stiff peaks form (they should Roast pecans and farfel (separate trays) in a 350 oven until you smell the be stiff but not dry). pecans. Melt chocolate in either a small Crockpot or in the microwave. The 4. With a spatula, fold the sugar/almond mixture into the egg whites in 3 parts, chocolate will melt in about 5 minutes in the Crockpot. If using the using the spatula to fold the whites over and over until the sugar/almond microwave heat it in 45 second intervals and stir after each until melted. mixture is incorporated. The batter will be thick and sticky. Allow it to rest Stir in 1/2C roasted pecans, incorporate well. for 20 minutes. (It does look a little different after the 20 minutes). Stir in 1/2C farfel, incorporate well, stir in 1/2C marshmallows, incorporate 5. Spoon the batter by full tablespoons (I used measured spoon) onto the well. Repeat until pecans, farfel and marshmallows are gone. parchment sheets,and leave room, about 2 inches because these cookies spread Spoon small tablespoon size amounts on cookie sheet covered in wax paper. as they bake. Refrigerate for 20 minutes, peel off wax paper and store in an air tight container in the fridge. Marlene Shapiro (2011) Nina Roa (2012)
COCONUT MACAROONS PASSOVER APRICOT SQUARES From skinnytaste.com
½ lb butter or margarine ¾ cup (5 large) egg whites 1 cup sugar 2/3 cup granulated sugar 1 tbsp grated lemon rind 10 oz. sweetened coconut flakes (Baker’s) 1 tsp vanilla ½ tsp almond extract 2 egg yolks ¼ tsp vanilla extract 2 cups matzah cake meal or matzah meal Pinch of salt ¼ cup lemon juice 1 cup chopped nuts In a heavy saucepan combine egg whites, sugar and coconut flakes and cook 1 lb jar of apricot preserves over medium low heat, stirring frequently until all the ingredients combine together, abnout 12-15 minutes. The mixture should be sticky and moist, not Combine butter and sugar and mix well. dry. Remove from heat and stir in the almond and vanilla extracts. Set aside on Add 1 tbsp lemon rind, 2 egg yolks and beat until fluffy and light. a dish let it cool in the refrigerator about 30 minutes. Add 2 cups matza cake meal and mix well. Put ¾ of dough in well greased 9 x 13 pan. Preheat the oven to 300 degrees. Using a tablespoon, scoop tightly packed Freeze remaining dough. Tablespoonsfuls onto a baking sheet covered with a silpat or parchment paper Bake at 325 degrees for 20 minutes. Bake 27-30 minutes or until golden. Combine 1 lb jar of apricot preserves and ¼ cup of lemon juice Makes 38 cookies. Spoon over hot crust Sprinkle 1 cup chopped nuts Anonymous (2013) Grate frozen dough over top
Bake 35 minutes at 325 degrees
Barbara Schlaff (2013) PASSOVER RASBERRY SQUARES From allrecipes.com SISTERHOOD OF TEMPLE ISAIAH, LAFAYETTE, CA Women of Reform Judaism Centennial Cookbook 3 ½ squares (oz.) bittersweet chocolate, chopped Ingredients: ½ cup margarine 2 sticks margarine or butter 1 cup superfine sugar 1 1/2 cups sugar 3 egg yolks 2 beaten eggs 3 egg whites 1/2 teaspoon vanilla 8 matzo sheets 3 cups matzah cake meal, sifted 1 (750 milliliter) bottle concord grape wine 1/2 teaspoon salt ¼ cup finely chopped nuts 10 ounces raspberry jam 1 cup chopped nuts 1. Melt chocolate in a small bown in the mircorwave by heating at 30 second intervals, and stirring between each one. When chocolate is Directions: almost melted, remove from microwave and stir until smooth. 1. Cream together butter and sugar. 2. In a large bowl, cream together the magarine and sugar until light and 2. Add eggs, vanilla, cake meal, and salt. Mix well. fluffly. Beat in the egg yolks one at a time until well 3. Divide dough in half. Spread in a 9x13 greased and floured pan. blended. 4. Spread jam and nuts over dough. Cover with the remainder of the dough, 3. In a separate bowl, whip egg whites with a pinch of superfine sugar crumbled. until stiff. 5. Bake at 350° for 30 minutes. Cut in squares while warm. 4. Fold the melted chocolate into the sugar mixture, then fold in the egg whites. Sheryl Jacobs (2013) 5. Pour ¼ of the bottle of wine into an x8 inch baking dish. Soak one of the matzo sheets briefly on both sides, remove to a serving platter. If you soak too long it will break apart and become hard to work with. 6. Spread a thin layer of the chocolate cream over the soaked matzo. 7. Continue soaking and layering the matzos and chocolate cream, leaning enough of the chocolate mixture to frost the sidses when finished. Add more wine to the dish as necessary for soaking. 8. Press chopped nuts onto the sides, or sprinkle them on top for garnish. 9. Refrigerate overnight to allow the chocolate and wine to blend flavors.
Debbi Jacobs (2013)
7 LAYER PASSOVER CAKE FLOURLESS CHOCOLATE TORTE
5 large eggs 8 ounces unsweetened chocolate 4 ounces best quality semisweet chocolate ½ cup water 1 1/3 cups sugar, divided 1 cup (2sticks) margarine
Preheat oven to 350 degrees. Lightly coat a 9 inch springform pan with nonstick cooking spray. Crack the eggs into a small glass or metal bowl. Place them on the stovetop, but not over a direct flame. You want to warm the eggs, but not cook them. This will allow the eggs to triple in volume when beaten. Set aside. In a medium pot, melt the chocolates, water, 1 cup sugar and margarine over medium heat, stirring with a spoon. Remove from heat. Let cool. Transfer the eggs to a mixing bowl. Add the remaining 1/3 cup sugar to the eggs and beat until tripled in volume. With a rubber spatula, fold the chocolate m ixture into the eggs. Pour into prepared pan. Bake 30-35 minutes, it will be a little loose in center. Serve warm or room temperature with whipped cream and raspberries.
Yield: 10 servings
Nadine Sachs (2014)