sign in sign up
<<
Home , Cheesecake, Farfel, Liver and onions, Matzo lasagna, Potato starch

Congregation Beth Yeshurun Sisterhood 2020/5780 Cookbook TABLE OF CONTENTS

Appetizers ● Chopped ● Ball ● Gefilte Fish Dip ● Tri-Color Gefilte Fish

Entrees ● Atlanta (aka Coca Cola Brisket) ● Butternut Squash Lasagna ● Cornish Hens with Apricots and Prunes ● Roasted Chicken ● Passover Cheese Blintzes ● Passover Sweet & Sour Meatballs (May also be an Appetizer) ● Spinach Frittata ● Chicken with Apricots, carrots, and Prunes

Sides/Vegetables ● Doughless ● Gluten Free Passover Spinach ● Passover ● Passover Matzo Fruited Casserole ● Passover Matzo Stuffing ● Passover Ratatouille ● Passover Spinach Balls ● Potato Kugelettes ● Simple Glazed Carrots ● Spinach & Artichoke Matzo Kugel ● Spinach Potato Nest Bites

Desserts ● Double with Marscapone Cream & Raspberries ● Flourless Walnut-Date ● Gluten-Free Passover Chocolate Swirl ● Matzoh Toffee Bar Crunch ● Passover ● Passover Cake 1 ● Passover 2 ● Passover Apple Cake 3 ● Passover Apricot Squares ● Passover Chocolate Dipped Almond Fingers ● Passover Farfel Thin Cookies ● Passover Hot Compote ● Passover Macaroon Cheesecake ● Passover Mandel Bread ● Passover ● Passover Pistachio Brittle

Serves 8

Ingredients: 1 lb. of chicken livers, washed and membranes trimmed 2 large yellow , thinly sliced 6 Tablespoons of (chicken fat) 3 hard boiled eggs Salt and pepper, to taste

Directions: In a heavy large skillet, fry your onions in chicken fat on medium heat for about 7 minutes until golden. Salt the chicken livers add to the same pan with the onions. Simmer for about 15 minutes until all the pink is out of the liver. The onions will continue to cook down.

In a small bowl, mash your hard boiled eggs with a potato masher and set aside.

When livers are done, with a slotted spoon, transfer the warm livers and onions to a food processor. Pulse once or twice, leaving the livers chunky. You DO NOT want a puree.

Add your liver and onions to a large mixing bowl and mix together, getting up all the bits and schmaltz oil left in the frying pan. If it looks too dry, add a tablespoon of vegetable oil. Now add your chopped egg and salt and pepper to taste.

You can garnish with or . Great on matzoh. Gefilte Fish Ball Appetizer (Passover version of my Ball) Ronna Selber

Ingredients: 1 pint (16-ounces) Gefilte fish 1 ½ tablespoons of prepared white horseradish 1 teaspoon fresh juice 1 teaspoon powder Dash pepper 3 sprigs of green onions (finely chopped) ½ Cup crushed blanched (in food processor) 1 8-ounce package

Directions: Drain and rinse fish and mash well with fork. Add remaining ingredients, adding cream cheese last. Mix well. Form into a ball and wrap in plastic wrap. Refrigerate overnight to let the flavors meld. Serve with matzo crackers/Tams

Gefilte Fish Dip Jan Shoss

Ingredients: 1 1/2 Tablespoons white horseradish 1 pint (2 Cups) Gefilte fish 1 tsp. lemon juice Dash pepper 8 oz. cream cheese, softened 1/2 Tablespoon salt

Directions: Drain fish and mash with a fork. Add remaining ingredients and stir well. Chill well. Serve with matzo crackers. Tri-Color Gefilte Gish Susie Fishbein (Kosher by Design)

Makes 10 to 12 Servings Ingredients: 2 (22-ounce) loaves plain gefilte fish, defrosted in wrapper 1 (22-ounce) loaf salmon gefilte fish, defrosted in wrapper 2 Tablespoons fresh , chopped 1 lemon 6 for horseradish wells, plus one extra-long for top garnish (Optional) Prepared red horseradish (optional) Mayonnaise (optional)

Directions: Preheat to 350°F. 1. Spray a 9-Inch springform pan with nonstick vegetable spray. Give it a heavy even coat. Open each of the 3 gefilte fish wrappers.

2. Add chopped dill and juice from lemon into one plain gefilte fish loaf. Mix thoroughly so dill is dispersed evenly. Set aside.

3. Using a thin spatula, spread plain gefilte fish into an even layer in the bottom of the springform pan. Top with an even layer of salmon. On top of the salmon, spread an even layer of lemon dill fish mixture.

4. Cover the pan with foil. Bake for 1 hour. If fish does not look set in the center, remove the foil and bake 5 minutes longer.

5. Let cool and refrigerate overnight. Can be made a few days in advance. As an optional garnish, slice a long, unpeeled cucumber by hand or by mandolin into paper-thin slices. Lay slices in concentric circles around the top of the fish.

6. Release the sides of the springform pan. To serve as individual servings, cut into wedges, like a . Trim any brown edges.

7. Cut cucumbers into 2- to 3-inch pieces. Hollow out the center. Mix a few tablespoons of prepared red horseradish with a little mayonnaise to make a pretty pink sauce. Fill cucumber wells.

8. Serve a slice of fish on a piece of leafy lettuce with a cucumber well. Atlanta Brisket (aka Coca Cola Brisket) found on Epicurious.com

Yield: Makes 10 to 12 Servings

Ingredients: 5 pounds fresh brisket, trimmed of excess fat 2 bottles (16.5 ounces each) Coca-Cola (not Diet Coke) 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 3 tablespoons vegetable oil 2 cups Coca-Cola marinade, reserved from above 1 envelope dry onion mix (from a 2-ounce package) 1 can (8 ounces) salt-free sauce 1/2 cup tomato 3 large yellow onions, halved lengthwise and each half sliced about 3/8 inch thick 3 large whole bay leaves (preferably fresh)

Directions: 1. Place brisket in large nonreactive roaster with snug-fitting lid (I used one measuring 15 1/2 inches long, 12 inches wide, and 4 inches deep). Pour Coca-Cola evenly over brisket, cover, and refrigerate 24 hours, turning brisket once or twice in Coca-Cola marinade. 2. When ready to proceed, preheat oven to 325°F. Lift brisket from roaster and pat dry. Line large fine sieve with filter and set over medium-size bowl. Pour in Coca-Cola marinade and let drip through. 3. Rub brisket well on both sides with salt and pepper. Heat oil in very large (15-inch) heavy skillet about 1 minute over high heat until ripples appear on pan bottom. Add brisket and brown 3 to 4 minutes on each side. Return brisket to roaster, now rinsed and dried. 4. For Gravy: Combine 2 cups filtered Coca-Cola marinade, soup mix, tomato sauce, and ketchup and pour over brisket. Scatter sliced onions on top and drop in bay leaves. Note: If you use fresh bay leaves, crinkle them a bit as you drop them into the roaster to release their flavor. 5. Cover roaster, slide into lower third of oven, and braise brisket 4 hours. Check roaster at half time and if liquid seems skimpy—not likely—add a little more filtered Coca-Cola marinade, or beef broth, or water. 6. Remove roaster from oven and set on trivet on counter. Remove lid and cool brisket at least 30 minutes to allow juices to settle and meat to firm up. Note: Some cooks bring the brisket to room temperature before serving. Discard bay leaves and remaining Coca-Cola marinade. 7. To serve, lift brisket to cutting board and slice about 1/4 inch thick—across the grain and slightly on the bias. Overlap brisket slices on large platter and smother with pan gravy and onions. Butternut Squash Jamie Geller (by way of Pinterest)

Yield: 8 Servings Ingredients: *3 pounds fresh butternut squash, peeled and cubed (**Tip: you may use 4 Cups frozen, then thawed, pureed butternut squash instead of fresh) 2 small yellow onions, chopped 6 medium cloves garlic, chopped 3 Tablespoons Oil 8 ounces (1 package) Philadelphia Cream Cheese, cut into 1-inch chunks 1 cup Vegetable stock (Osem makes) Freshly ground black pepper to taste Cooking spray 5 sheets matzo 2 cups (8-ounces) shredded mozzarella cheese ⅓ cup grated Parmesan cheese Directions: Preheat the oven to 400 degrees F. Cut the squash into small cubes. Place the squash, onions, garlic, , and salt on a parchment paper covered sheet and toss to coat the ingredients evenly. Roast for 30 minutes, tossing the vegetables once or twice, or until squash is fork tender. Remove the pan from the oven and let the vegetables cool.

Reduce the oven temperature to 350 degrees F. Place the roasted vegetables (or strained frozen puree), cream cheese, stock, and pepper in a food processor and process the ingredients until smooth and thoroughly blended.

Generously grease a large (9-inch x 13-inch) baking dish. Spoon 1/3 of the squash mixture on the bottom. Cover with matzo (break up the pieces, if necessary, to fit the pan). Sprinkle with 1/3 of the mozzarella cheese. Repeat the layers another two times. Sprinkle the top with the Parmesan cheese.

Cover the dish with aluminum foil, slightly tented. Bake for 40 minutes. Remove the foil and bake for another 12-15 minutes or until the top is golden brown and bubbly. Let rest for 5-6 minutes before serving. Cornish Hens with Apricots and Prunes Susan Klaiman

Serves 8 Ingredients: 4 Cornish Hens (about 1 ½ pounds each) 3/4 Cup apricot jam 1 1/2 Cups orange juice 1 1/2 Cups dry red wine 1 Tablespoon ground ginger 1 teaspoon salt to taste 2 teaspoons garlic powder 1 1/2 teaspoons dried thyme 2 Tablespoon honey 2 teaspoons potato dissolved in 2 teaspoons cold water 6 oz dried apricots, cut in half if large 6 oz dried prunes

Directions: Preheat oven to 425 degrees F. To Prepare Hens: Using kitchen shears, cut hens in half by cutting along one side of breastbone. Cut down both sides of backbone and remove row of small bones. Sauce: In a medium saucepan, melt jam. Whisk in OJ, wine, ginger, salt, garlic powder, thyme and honey. Simmer over moderate heat, whisking occasionally, until thickened slightly and reduced to about 3 cups (about 10 minutes) Remove from heat and set aside.

Roast the hens in a shallow roasting pan where they fit comfortably with about 1 inch space between pieces. If the pan is too large, the juices will evaporate and burn. Line pan with heavy- duty foil. Place hens breast side up. Sprinkle with salt and pepper...roast for 10 minutes. Remove from the oven and brush with sauce. Roast 30-35 minutes more, brushing with sauce every 10-15 minutes.

While the hens roast, complete sauce: Off the heat, stir potato starch into sauce. Return to moderately high heat and bring to a boil, whisking constantly Stir in apricots and prunes and simmer for 5 minutes or until softened. When chicken is done, stir 1/2 pan juices into sauce. To serve, spoon sauce over chicken Honey Horseradish Roasted Chicken Amy Kritzer (What Jew Wanna Eat)

Prep time: 15 mins Cook time: 1 hour 40 mins Total time: 1 hour 55 mins Serves: 4 servings

Ingredients: 1, 5-pound whole chicken, rinsed well and with innards removed ½ lemon 5 cloves garlic ½ white onion 5 fresh rosemary springs ¼ cup kosher for Passover prepared horseradish ¼ cup kosher for Passover honey ¼ cup extra virgin olive oil 1 Tablespoon salt 1 Teaspoon ground black pepper Parsley for garnish

Directions: Preheat the oven to 350 degrees F. Rinse the chicken under cold water and dry thoroughly with paper towels. Then put the chicken, breast side up, on a roasting rack in a roasting pan. Stuff chicken with the lemon garlic, onion and rosemary sprigs. In a small bowl, whisk together horseradish, honey, olive oil, salt and pepper. Spread all over the chicken, making sure to get under the skin as well. Truss the chicken, or tuck the wings under the body and tie together the legs. Roast chicken for 1 hour and 20 minutes, and then turn the oven up to 450 degrees F to brown the skin. Continue cooking about 20 more minutes until the internal temperature near the thighbone is 160 degrees F and the juices run clear (it should continue to cook once removed from the oven until the temperature is 165 degrees F). Let chicken rest for 20 minutes covered with aluminum foil before carving. Garnish with parsley. Passover Cheese Blintzes Found on Pinterest

Prepared in under 30 minutes Ingredients: Batter: 3 eggs, beaten 3/4 cup matzo cake meal 1 1/2 cup water 1/2 teaspoon salt Filling: 1 pound dry (farmer’s cheese) 1 tablespoon heavy cream 1/2 teaspoon salt 1 egg, beaten 1-2 Tablespoons (Adjust, to taste if not sweet enough)

Directions: Add the beaten eggs to a mixing bowl. Stir in the salt. Alternately stir in the cake meal and water until both amounts are incorporated.

Heat a greased skillet over medium heat. Pour a small amount of the batter into the hot pan to make a very thin . Tip the pan to spread out the batter. Remove the pancake from the pan when the top is dry.

Place the cooked pancake on a towel, browned side up. Prepare the remaining the same way.

In a bowl, mix together the cottage cheese, cream, salt, egg, and sugar until well blended. Place a heaping tablespoon of the filling on each pancake and fold the pancake over the filling (or roll them up).

Place the filled blintz back in the skillet and cook, turning as needed, to heat the filling. Serve hot. Passover Sweet & Sour Meatballs Lisa Torry

Ingredients: 2 20-oz cans Pineapple chunks in unsweetened pineapple juice ¾ Cup Tomato Sauce ¾ Cup Ketchup ½ Cup Apple Cider Vinegar (or another Pesach approved vinegar) ¼ Cup Brown Sugar 2 Tablespoons Tomato ¾ teaspoon Garlic Powder 1 Tablespoon Onion Powder ¾ teaspoon Salt, divided ¾ Pound Lean Ground Beef ¾ Pound Ground Chicken, dark meat 1 Large Egg, beaten 3-4 Tablespoons Matzo Meal 1 teaspoon Paprika ¼ teaspoon Black Pepper Pinch of Cayenne (or more, but add carefully as this is very spicy) OPTIONAL

Directions; 1. Drain the 2 cans of pineapple chunks and reserve the juice 2. In a medium pot, mix together tomato sauce, ketchup, cider vinegar, brown sugar, tomato paste, onion powder, ½ tsp salt, ¼ tsp garlic powder, and the juice from canned pineapple. 3. Stir together and turn heat to low to let the sauce warm slowly 4. Meanwhile, in a mixing bowl use a fork to mix together the ground beef and chicken, egg, 3 Tbsp matzoh meal, paprika, ¼ tsp salt, ½ tsp garlic powder, black pepper and cayenne (if you want a little ). 5. Form the meat mixture into small 1-inch meatballs. If the mixture is too moist or sticky, add another tablespoon of matzoh meal. 6. Place the meatballs gently into the warming sauce. When all meatballs are added to the sauce, bring the mixture to a boil and stir to cover the meatballs with sauce. 7. Lower heat to a low even simmer and cover the pot. 8. Let meatballs cook for 40 minutes, stirring frequently until sauce thickens and meatballs cook all the way through. If sauce seems to be reducing too fast or losing too much liquid, lower the heat and add a little water to thin it. 9. After 40 minutes, add the pineapple chunks to the sauce and stir to coat. Let the chunks warm in the sauce for 5 minutes. 10. Serve with a Pesach friendly starch as a side dish or with toothpicks as an appetizer. Spinach Frittata Hannah Martin

SERVES 4

Ingredients: 2 packages 10 oz. each frozen leaf spinach 3 sheets matzah 4 eggs, beaten Salt and pepper to taste 3 Tablespoons margarine Grated parmesan

Directions: 1. Heat spinach in saucepan with 1/2 cup of water until thawed. 2. Strain the spinach, reserving half of the liquid. 3. the matzah and pour the spinach and the remaining liquid over them. 4. Mix until matzah are softened. 5. Add the eggs, salt, pepper. 6. Heat the margarine in a 12" skillet. 7. Add the spinach mixture, 8. Cook on medium heat, uncovered, for 5 minutes on each side. 9. Sprinkle with the grated parmesan and serve.

"Tzimmes" Chicken with Apricots, Prunes, and Carrots (Found on Epicurious)

Yield: 8-10 servings

Ingredients: *2 whole chickens (about 4 pounds), broken down into 8 pieces, wings and backbones reserved for another use. *Alternatively use 4 pounds of thighs, legs, and drumsticks 4 teaspoons kosher salt, divided *½ cup honey 1/2 cup olive oil 1/2 cup fresh lemon juice *1-2 teaspoons freshly ground black pepper (Use 1 teaspoon if you want less spicy) 2 teaspoons ground 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper (Optional, use only if you like extra spice) 2 pounds carrots, preferably tri-color young carrots with greens attached, halved lengthwise or quartered if large 1 large red onion, cut into 1/2" wedges 12 garlic cloves, peeled 8 ounces dried apricots (about 1 1/2 cups) 8 ounces dried prunes (about 1 1/2 cups) 20 sprigs thyme 1 1/2 cups dry white wine Parsley leaves with tender stems (optional, for serving)

*Several of the reviewers of this said they cut back on the recipe amounts of pepper and honey

Directions: Arrange racks on top and lower thirds of the oven. Preheat to 400°F. Season chicken pieces with 2 tsp. salt. Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne(if using), and remaining 2 tsp. salt in a large bowl. Add chicken pieces, carrots, onion, garlic, apricots, prunes, and thyme and toss to combine. Divide everything but chicken between 2 rimmed baking sheets. Stir wine and 1/2 cup water in a 2-cup measuring cup, then pour half over each baking sheet. Cover sheets tightly with foil. Roast 15 minutes, then remove from the oven. Remove foil, divide chicken between sheets, and continue to roast, rotating sheets from top to bottom racks halfway through, until carrots are fork-tender, chicken is golden brown, and an instant-read thermometer inserted into the thickest part of a breast registers 165°F, 30–35 minutes (if some pieces of chicken are finished before others, remove from oven and transfer them to a serving platter). Transfer chicken mixture to a serving platter. Pour pan juices over. Top with carrot greens or parsley before serving. Doughless Potato Knishes Gluten-Free and Kosher for Passover Judy Mucasey

Recipe type: Side Dish Prep time: 10 mins Cook time: 28 mins Yield: 30 small knishes

Ingredients: For Caramelized onions; 2 medium onions, peeled and finely diced ¼ cup oil For Knishes: 8 medium potatoes, boiled and peeled ½ cup oil 8 eggs 1 cup potato starch 2 teaspoons salt ½ teaspoon black pepper, optional Oil for pans

Directions: Caramelize the onions: Sauté onions in ¼ cup oil on a low flame for at least 20-30 minutes, but longer is even better. You can sauté the onions ahead of time. Prepare the knishes: Preheat oven to 400 degrees F. In a large bowl, combine the caramelized onions, potatoes, oil, eggs, potato starch, salt and pepper, if using. For best results, break up the potatoes first using a potato masher or a heavy spoon. Using an electric mixer, blend together all ingredients until mostly smooth. A few lumps are fine. Do not over-mix. Grease pans well with oil (a little extra in each pan is well worth the calories - it really helps the knishes develop a fried-like ). Fill the pans until almost full with potato batter. Bake at 400 for about 26-28 minutes, until tops are golden brown. Serve hot. These knishes freeze well Passover Spinach Noodle Kugel (Gluten-Free) Ronna Selber

Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour, 5 minutes Yield: 8-10 servings

Ingredients: 16 ounces of Kosher for Passover medium or large (KP noodles are Gluten-Free) 16 ounces of fresh baby spinach or 2 10-ounce packages of frozen chopped spinach ½ to 1-pound of fresh sliced mushrooms (I use baby bello) 2 to 3 tablespoons vegetable oil 2 onions, finely chopped 6 eggs, beaten ½ Cup vegetable oil 1 ½ teaspoons salt

Directions: Preheat oven to 350 degrees F. and spray a 9x13 inch Pyrex dish with Pam.

Cook noodles according to package directions (5-6 minutes). Rinse, drain, and place in a large mixing bowl.

Wash spinach leaves. Remove stems. Place a small amount of water in a 4-quart saucepan. Add spinach. Cook over medium heat for 8-10 minutes. Drain well. Chop spinach and add to the noodles. Or thaw frozen spinach and squeeze out all excess liquid. No need to cook the frozen spinach.

Heat the 2 to 3 tablespoons of oil in a skillet and sauté onions until golden. During last few minutes, add the sliced mushrooms.

Add onions and mushrooms to the noodles and spinach mixture.

Add eggs, 1/2 cup oil and salt, and mix well.

Bake at 350°F for 35-45 minutes, or until the top of the kugel has started to brown. Maw Maw Elaine’s Passover Elaine Cohen

Yield: 7-8 bagels

Ingredients: 2/3 Cup water 1/3 Cup oil (I use vegetable) 1 Tablespoon sugar 1 teaspoon salt 1 Cup matzo meal 3 eggs

Directions: Bring water, oil, sugar and salt to a boil. Remove from heat and stir in matzo meal quickly. Then add eggs (by hand), one at a time, mixing thoroughly after each egg. Your arm gets a real work out here! Refrigerate mixture for about 20 minutes to make it easier to work with. Form 8 balls and place on greased sheet, or parchment paper-covered cookie sheet. You may need to wet hands to form the balls. Poke your finger in the center of each ball. You can omit this step, but the bagels will then be hollow inside.

Bake at 350 degrees F for 45 minutes. They are done when light golden brown. Passover Matzo Fruited Farfel Casserole Adele Croft

Ingredients: 4 Cups Matzo Farfel 4 beaten eggs 1 Cup sugar 1teaspoon salt 1 stick margarine (if making Pareve) or 1 stick (if making Dairy) 4 Cups assorted chopped cut fruit (I use 1 can drained mandarin orange segments, 1 medium can drained crushed pineapple, and 1 large banana) ½ Cup chopped pecans

Directions: Preheat oven to 350 degrees F. Cover farfel with water and drain immediately. To the drained farfel, add beaten eggs, salt, sugar, a dash of cinnamon, and melted butter or margarine. Next add the cut fruit and mix well. Pour mixture into a greased 9 x 11” or 9 x 13” pan and then top with the chopped nuts. Dot the top with a little more butter or margarine and then sprinkle with cinnamon and sugar.

Bake the casserole for 30 minutes or until lightly browned. This dish may be served warm or at oom temperature. PASSOVER MATZO STUFFING Barbara Koslov

Ingredients: • 1 box (7 cups) Matzo Farfel • 1 stick margarine • ¾ cup minced onion • 3 stalks celery, diced • ½ cup sliced mushrooms • 1 cup bell pepper, chopped • 2 eggs • 1 teaspoon salt • ½ teaspoon pepper • 1 tablespoon (sweet) paprika (Hungarian paprika) • 2 cans condensed (or 4 vegetable boullion cubes in 2 ½ cups of water if you want it to be parve)

Instructions: • Saute onion, celery mushrooms and bell pepper in margarine. • Put the farfel in a large bowl and add cooked vegetable mixture. • Combine seasonings with soup. • Beat eggs and add to liquid ingredients • Pour combined liquid mixture over the farfel and vegetables • Preheat oven to 325 • Pour mixture in 9 x 13 casserole • Bake 45 minutes to 1 hour, stirring a couple of times while baking • More liquid can be added upon reheating, if you like a moist mixture.

PASSOVER RATATOUILLE Barbara Koslov

Ingredients: • 1 tablespoon cooking oil • 1 , chunked • 2 zucchini, cut into half circles • 1 red pepper, chunked • 1 onion • 2 cloves garlic, crushed • 3 cups tomato sauce • 1 ½ cups water • 2 teaspoons salt • Cracked pepper to taste • 1 teaspoon onion powder • 1 teaspoon garlic powder

Instructions: • In a pot, or deep pan, heat the oil. When the oil is hot, turn down the flame to a medium heat. • Add onions and sauté for 5 minutes. • Then add the garlic and the eggplant. Sauté another 10 minutes. • Add in the zucchini and peppers and sauté for 10 more minutes • Add in the tomato sauce, water, salt, pepper, garlic and onion powders, and stir to combine. • Allow the sauce to come to a boil and then lower the heat and let simmer for 20 to 30 minutes, until the sauce starts to thicken.

Serves 6 Passover Spinach Balls Barbara Koslov

Yield: approx. 60 spinach balls.

Ingredients; 2 packages (10 ounces each) frozen chopped spinach 2 cups matzo meal 1 Tablespoon chopped parsley Dash garlic powder 1 cup grated Parmesan Cheese 6 eggs, beaten ¾ cup butter, softened Salt and pepper to taste

Directions: Cook spinach according to package directions and drain well. Mix remaining ingredients with spinach. Roll into balls, about the size of a walnut. Place on a cookie sheet and bake at 350° for 10 minutes or until the balls start turning light brown.

These can be made ahead and frozen. Potato Kugelettes Robin Fleschler

Makes about 18-24 or kugelettes

Ingredients: 4-5 large potatoes, peeled and cut into chunks 1 large onion, quartered 3 eggs 1.5 teaspoons salt 1/4 teaspoon white pepper 1/4 Cup potato starch 1 Tablespoon hot oil

Directions: Spray Pam on 2, 12-cup tins. Preheat oven to 375 degrees F. Meanwhile grate potatoes in food processor (or by hand). Transfer grated potatoes to a colander. Rinse under cold running water and press out excess moisture. Using steel blade, process onion until minced (6-8 seconds). Scrape down sides of bowl. Add eggs and seasonings. Process 3-4 seconds. Combine with grated potatoes and potato starch in a large mixing bowl. Add 1 Tablespoon hot oil (or chicken fat). Mix well. Pour into prepared muffin tins, about 1/2 to 2/3 full. Bake uncovered 35-45 min until golden brown. During baking brush with oil.

SIMPLE GLAZED CARROTS Barbara Koslov

Ingredients: • 1 ½ lbs. carrots • 1/3 cup brown sugar • ½ teaspoon salt • ½ teaspoon grated orange peel • 1/8 teaspoon ground ginger • 2 tablespoons butter or parve margarine

Instructions: • Peel and cut carrots into 2” pieces or use pre-peeled mini carrots • Place carrots in boiling, salted water and cook until just tender • Drain carrots thoroughly and let stand to dry for a few minutes • Put all other ingredients in a skillet and cook until a bubbly boil • Then add the carrots • Reduce heat to moderate and cook, basting and shaking frequently until carrots are glazed

Makes 18 servings

Ingredients: 5 , broken into pieces 1 1/2 cups half & half 8 ounces cream cheese, softened 8 ounces 1 cup shredded 1 egg (large) 10 ounces thawed frozen chopped spinach, drained and squeezed of excess liquid 10 ounces thawed frozen artichoke hearts 1 1/2 teaspoons kosher salt 1 teaspoon garlic powder 1/2 cup freshly grated parmesan 1/4 teaspoon crushed red pepper flakes

Directions: Preheat the oven to 350 degrees F, and mist a 9x13" oven-safe baking dish with non-stick spray. Soak the matzo in half & half for about an hour, or until most of the liquid is absorbed and the matzos have softened. In a large bowl, combine the softened cream cheese, sour cream, shredded cheese, and egg. Fold in the spinach and artichokes, and season with salt, garlic powder, and crushed red pepper. Add in the softened matzo, discarding any excess liquid, and stir to combine. Pour into the prepared dish, and bake at 350 degrees for 45 minutes or until golden around the edges and nearly set in the middle. Top with freshly grated parmesan. Not just for Passover Spinach Potato Nest Bites (Tested recipe found on Pinterest)

Yield: Makes 12 Nests

Ingredients: 4 large Yukon Gold Potatoes 1 teaspoon salt 1/4 – 1/2 teaspoon pepper 2 1/2 teaspoons garlic powder 2 1/2 teaspoons onion powder 4 teaspoons vegetable oil Cooking Spray 4 Cups of frozen spinach thawed (yields 2 cups cooked) 4 Tablespoons extra virgin olive oil 4 large Eggs Directions: Preheat oven at 400 degrees F. Grate the potatoes, add 1/2 tsp of salt, mix well and let them sit in a colander with a bowl under it for 20 minutes. In a large skillet, sauté spinach in olive oil. Season with 2 tsp garlic powder, 2 tsp onion powder and 1/2 tsp salt. Cook until most of the water has evaporated, 6-8 minutes. Set aside. Squeeze as much water out of the grated potatoes as you can. Season with 1/2 tsp garlic powder, 1/2 tsp. onion powder, 1/2 tsp pepper. Add 4 tsp vegetable oil and mix well. Generously spray a 12-muffin tin pan with cooking spray. Arrange grated potatoes into each muffin cup, pressing against the bottom and up the sides. Bake for 15 minutes or until they start to brown slightly. Remove from oven and set aside. In a medium size bowl, beat eggs, add a pinch of salt and spinach and mix until well combined. Evenly spoon spinach in each potato nest. Bake for 10 minutes or until egg is cooked. Remove from the oven and let them cool slightly. Carefully unmold each potato nest using a butter knife around the edges of the nest.

Double Chocolate Pavlova with Mascarpone Cream & Raspberries Jennifer Segal (Once Upon a Chef)

Serves: 10 Prep Time: 20 Minutes Cook Time: 1 Hour 10 Minutes Total Time: 1 Hour 35 Minutes

Ingredients: For the Pavlova: 6 large egg whites Pinch salt 1-3/4 cups superfine sugar (see note) 3 tablespoons natural unsweetened cocoa powder, such as Hershey's 1 teaspoon red wine vinegar 2 ounces bittersweet chocolate, finely chopped

For the Mascarpone Cream: 8 ounces (1 cup) mascarpone cheese, cold 1-1/2 cups heavy whipping cream, cold 1/4 cup sugar 1 teaspoon extract

For the Topping: 1-1/2 cups fresh raspberries 2 ounces bittersweet chocolate, grated or shaved into curls (optional)

Directions: Preheat the oven to 300°F. Line a baking sheet with parchment paper. Using a dark marker, draw a 9-inch diameter circle on the parchment paper by tracing around a 9-inch cake pan or plate. Flip the paper over so your won't touch the marker. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed until foamy soft peaks form, about a minute. Increase the speed to medium-high and gradually add the sugar; continue beating until stiff peaks form, 8-9 minutes. (The meringue will be glossy.) Pass the cocoa powder through a sieve or sifter and add to the meringue. Add the vinegar and chopped chocolate. Using a large rubber spatula, fold the mixture until well combined. It should be a light mocha color with no white or brown streaks. Secure the parchment paper to the baking sheet by adding a dab of meringue under each corner. Mound the meringue onto the parchment inside the circle. Using the spatula or a butter knife, spread the meringue to fill the circle. Even the top and sides just slightly -- it shouldn’t be perfectly smooth or overworked. Place in the oven and cook for 65 to 75 minutes, or until the meringue is puffed and crisp all over, yet still a bit wobbly underneath if you touch the center. Don't worry if the top is cracked -- that's normal and it all gets covered with in the end. Turn off the oven, prop the oven door open, and leave the meringue in the oven to cool to room temperature, at least 30 minutes. (The meringue won’t collapse as much if it cools gradually.) Before serving, carefully peel the meringue off of the parchment paper and place it on a serving platter. In a medium bowl, beat the mascarpone cheese, heavy cream and vanilla until combined. Gradually add the sugar and continue beating until it holds soft, pillowy peaks. Do not overbeat; it should not be too stiff or grainy. Mound the mascarpone cream onto the meringue and gently spread it out about 1 inch from the edge (don't worry if the meringue cracks in the process). Top the pavlova with the raspberries and sprinkle the shaved chocolate over top. Cut the pavlova into wedges, wiping the knife in between slices, and serve. Note: If you don't have superfine sugar, place regular granulated sugar in a food processor and pulse until fine, about 30 seconds. Note: This pavlova can be made ahead and assembled up to 12 hours ahead of time. Keep in the refrigerator.

Flourless Walnut-Date Cake Lisa Torry

Ingredients for Cake: Cooking spray 3 cups Walnuts (plus extra chopped walnuts for decorative topping) ¾ teaspoon Ground Cinnamon ½ Cup Sugar, divided 4 Large Eggs, separated 2 teaspoons finely grated orange zest ½ teaspoon Vanilla (optional) Pinch Kosher Salt ¾ Cup Chopped Pitted Dates

Ingredients for Glaze: 2 oz Bittersweet chocolate, chopped 4 Tablespoons unsalted margarine or butter 1 teaspoon Honey

Directions: 1. Preheat oven to 350-degrees F. 2. Coat the bottom and sides of a 9-inch round cake pan with cooking spray and line with parchment paper. 3. Put walnuts, cinnamon, and ¼ cup sugar in a food processor. Pulse until finely ground but not powdery. 4. Separate the eggs 5. Whisk the egg yolks, orange zest, and vanilla (if using) in a small bowl 6. Beat egg whites and salt in a large bowl with a mixer on medium-high speed until foamy. 7. Add the remaining ¼ cup sugar, 1 tablespoon at a time, until soft peaks form (about 8 minutes) 8. Fold in the yolk mixture and the dates, then fold in the ground walnut mixture 9. Scrape the batter into the prepared pan 10. Bake until the cake is golden and a toothpick comes out clean, about 23 – 25 minutes 11. Let cake cool in the pan on a rack. 12. When cool run a knife along the sides and invert the pan onto a platter 13. Make the glaze by combining the chocolate, margarine, and hone in a microwave safe bowl covered with wax paper. Microwave about 2 minutes, until the margarine melts. 14. Whisk until smooth and cool slightly 15. Pour over cake and top with additional walnut pieces

Gluten-Free Passover Chocolate Swirl Macaroon Cheesecake Ronna Selber

YIELD: SERVES 12 Prep Time: 15 Minutes; Cook Time: 45 Minutes; Chilling Time: 3 Hours; Total Time: 4 Hours

Ingredients: 10 ounces (approximately 16) , flavor of choice (I use red velvet, chocolate, or chocolate chip) 3 (8-ounce) packages of cream cheese, room temperature 1 cup granulated sugar 3 large eggs, room temperature 1 cup heavy cream 1 tablespoon lemon juice 1 tablespoon vanilla extract 4 ounces bittersweet chocolate, melted

Directions: Preheat oven to 350 °F. Add approximately 2-inch depth of water to a large roasting pan. Place the pan in the oven while the oven preheats. Grind macaroons in food processor. Press crumbs into bottom of 9” springform pan. Set crust aside. Wrap the springform pan in 3-4 large sheets of aluminum foil, tucking the foil up and over the edge to form a slight overhang. Ensure all sides of the springform pan are fully covered with foil. Combine cream cheese and sugar in the bowl of a stand mixer and cream together until smooth. Add the eggs one at a time, fully incorporating each before adding the next. Scrape down the bowl between the addition of each egg. Add heavy cream, vanilla, and lemon juice and blend until smooth and creamy. Remove a third of the batter into a separate bowl and stir in melted chocolate. Pour half the vanilla batter into the prepared crust. Drop half the chocolate batter by spoonful into the vanilla batter and swirl with a knife into the vanilla. Repeat with the remaining batters. Tap the pan on the counter a few times to bring all air bubbles to the surface. Carefully lower the springform pan into the roasting pan with water (the water will be hot at this point!). Bake for 45 to 55 minutes, until the center measures 150 °F – the sides of the cheesecake should hold together, but the center should still have significant jiggle. Leave the oven door open a crack, turn off the heat, and let rest in the cooling oven for 1 hour. After one hour, remove the cheesecake from the oven and lift carefully out of the water bath. Let the cheesecake finish cooling on the counter and then cover and chill in the refrigerator for at least one more hour, up to overnight, before serving.

TIPS AND TRICKS FOR THE BEST GLUTEN FREE MACAROON CRUST CHEESECAKE 1)Use room temperature ingredients. Cold cheesecake is harder to mix smoothly, which often leads to overmixing.

2)Those room temperature ingredients are important, because you want to avoid excess overmixing. Over-beating the batter adds too much air, which can cause the cheesecake to puff up while baking and then sink while cooling.

3)Grease the sides of the pan. If the crust stops halfway up the pan, grease the sides above the crust. A cheesecake shrinks as it cools, so you want it to pull away from the edges and shrink inwards. If the cheesecake sticks to the sides, cracks will form in the center as it shrinks.

4)Use a instant-read thermometer to determine when the cheesecake is done. Turn off the oven when the temperature of the center of the cheesecake reaches 150 °F — no need to jiggle and shake and hope it’s done.

5)Cool the cheesecake slowly. Turn off the oven, leave the door open partway, and allow the cheesecake to cool for a bit.

6)Once you remove the cheesecake from the oven (after cooling in the oven), run a knife along the outer edge of the cheesecake. (See above tip about greasing the pan – we want to make sure the cheesecake doesn’t stick to the sides!)

7)Chill overnight before serving. An overnight chill will really help the cheesecake set and give you that perfectly cool, creamy texture! Matzoh Toffee Bar Crunch Barbara Koslov

Start to finish: 1 hour 30 minutes Servings: 18

Ingredients: 6 sheets matzo (or enough to cover a baking sheet) 1 cup (2 sticks) margarine 1 1/2 cups packed brown sugar 1 teaspoon vanilla extract 1 1/4 cups chocolate chips Sea salt (optional) Slivered almonds, toasted (optional)

Directions: Heat the oven to 375 F. Line a rimmed baking sheet with foil. Arrange the matzo in a single layer over the baking sheet. Set aside. In a small saucepan over medium heat, combine the margarine and brown sugar, stirring constantly. Melt just until incorporated. Remove from the heat and stir in the vanilla. Pour the mixture over the matzo, then bake for 10 to 15 minutes, or until deep golden brown and bubbling all over. Remove the baking sheet from the oven and immediately sprinkle with the chocolate chips. Wait 2 minutes for the chocolate to melt. Using a spatula, spread the chocolate in an even layer. Sprinkle with salt and almonds, if using. Transfer the baking sheet to the freezer until set. Break into pieces, then store in an airtight container.

Nutrition information per serving: 270 calories; 130 calories from fat (48 percent of total calories); 14 g fat (4.5 g saturated; 2 g trans fats); 0 mg cholesterol; 36 g carbohydrate; 1 g fiber; 27 g sugar; 2 g protein; 125 mg sodium. Passover Almond Cookies Barbara Lindenberg

Ingredients: 3 egg whites 4 ounces sugar 4 ounces ground almonds 1 teaspoon cinnamon

Directions: 1. Beat whites until stiff; add sugar and beat. 2. Add almonds and cinnamon. Beat again until mixture is dry. 3. Drop teaspoonfuls on to sheet of parchment paper and bake in 350º F. oven until set, 15-20 minutes. Passover Apple Cake Cindy Weinstein

Ingredients: Cake: 6 eggs 1 Cup oil 2 Cups sugar 2 Cups cake meal 2 Tablespoons potato starch

Filling: 3 pounds peeled and sliced (about 6-8 apples) Juice of 1 lemon 3/4 Cup sugar 2 Tablespoons cinnamon

Topping: 1/2 c. chopped walnuts mixed with cinnamon and sugar to taste

Directions: Preheat oven to 350 degrees F. Beat eggs, add sugar, oil, cake meal, and potato starch. In another bowl, combine filling ingredients. Pour half the batter into greased 9x13 pan. Add all the filling. Spread the other half of batter on top. Sprinkle with the topping. Bake for 1 hour. ENJOY!!! Passover Apple Cake Steffi Loeser

Prep: 20 mins Cook: 45 mins Total: 1 hour 5 mins Servings: 12

Ingredients: 2 eggs 1 Cup vegetable oil 1 Cup white sugar 1 ½ Cups matzo cake meal ½ Cup potato starch 1 teaspoon ground cinnamon 8 large apples - peeled, cored and sliced ½ Cup brown sugar 1 teaspoon ground cinnamon ½ teaspoon ground

Directions: Step 1 Preheat oven to 350 degrees F Grease a 9x13 inch glass baking dish Step 2 Combine eggs, oil and sugar in a large bowl of an electric mixer. Mix in cake meal, potato starch and 1 teaspoon cinnamon. Step 3 In a separate bowl, toss apples with brown sugar, 1 teaspoon cinnamon, and nutmeg. Step 4 Layer half of the dough into the prepared 9x13 inch dish. Pour the apples into the dish, then pat remaining dough over the apples. Sprinkle with some brown sugar, if desired. Step 5 Bake in a preheated 350 degrees F oven for 45 minutes Passover Apple Cake 3 Ronna Selber

Ingredients: Apple Filling: ¾ Cup sugar 2 tsp. cinnamon Juice of one lemon 5 apples; peeled, cored, and sliced

Cake Batter: 2 sugar 6 eggs 1 Cup oil 2 Cups cake meal 2 tsp. potato starch Dash salt

Topping: ½ Cup sugar 2 tsp. cinnamon ¼ Cup chopped pecans or walnuts

Directions: Apple filling: Combine first 2 ingredients toss with sliced apples. Add the lemon juice and toss again.

Cake Batter: Beat eggs with 2 Cups sugar. Beat in oil. Sift cake meal, potato starch, and salt. Add to sugar/egg mixture, blending well. Pour half of batter into greased 13 x 9” metal pan. Spread apple mixture over batter. Top with remaining batter.

Mix together ½ Cup sugar, 2 tsp. cinnamon, and chopped nuts. Sprinkle this topping mixture over the top of the batter.

Bake in a 350-degree F pre-heated oven for *1 hour and 15 minutes until cake tests done. Start checking at about 55 minutes.

*I have never baked this cake for more than 1 hour This cake may be frozen. Passover Apricot Squares Ronna Selber

* 6 oz. Passover apricot preserves (or more if needed) 1 stick margarine (Pareve) ½ cup sugar 1 egg yolk ½ tsp. salt ½ tsp. vanilla 1 tsp. lemon zest 1 cup sifted cake meal ½ cup to 1 cup chopped nuts (I use pecans) Dash of cinnamon

Cream the butter and sugar. Blend in remaining ingredients, except for the preserves and nuts. Dough will be crumbly. Chill 1/3 of the dough. Grease a 9 x 9” pan. Pat remainder of dough into pan. Bake for 20 minutes in a 325-degree F pre-heated oven. Remove from the oven and spread the preserves on top of the crust. Sprinkle the chopped nuts on top. Finally, crumble the refrigerated dough on top.

Bake for 35 minutes at 325 degrees F. Cool and then cut into bars. * You may substitute any flavor preserves for apricot. I sometimes use or seedless raspberry. I also slightly warm/melt the preserves in a saucepan so that it is easily spread over the crust. Passover Chocolate Dipped Almond Fingers Ronna Selber

Makes: 30 Fingers

Ingredients: 2 six-ounce packages ground almonds (If you can’t find, almond meal is just ground almonds). Do NOT use almond . 1 cup sugar 2 large eggs Kosher for Passover Baking Chocolate, Melted

Directions: In a medium bowl, combine the almonds, sugar, and eggs. Refrigerate this batter until hardened. Preheat oven to 350⁰F. Line a baking sheet with parchment paper. Remove batter from refrigerator and roll into short, thin strips of dough and place on baking sheet. Bake for 15 minutes. Remove from oven and let cool. Dip one end into melted chocolate. Refrigerate until chocolate is set.

Passover Farfel Nut Thin Cookies Helen Berger

Yield: 8 dozen cookies

Ingredients: 1 Cup matzo farfel 1 Tablespoon cake meal 1 Cup sugar 1/4 teaspoon salt 1/4 pound melted unsalted butter, (margarine if Pareve) 1 egg 1 teaspoon vanilla extract 1/2 Cup ground almonds

Directions: Preheat oven to 325 degrees F. In a mixing bowl, combine the farfel, cake meal, sugar, and salt and mix well. Pour the melted margarine (or oil) over the farfel mixture and blend until the sugar dissolves. Add the egg and vanilla and blend. Mix in the almonds. Chill for 15 minutes. Line a baking sheet with parchment paper and drop the farfel mixture by teaspoon, about 2 inches apart. They spread while baking.

Bake 10 minutes, or until golden brown. Check at 10 minutes, but may need more time. I baked mine 13 minutes. Cool completely before lifting from parchment paper.

PASSOVER HOT FRUIT COMPOTE Barbara Koslov

Yields approximately 1 ½ quarts

Ingredients: • 8 ounces dried apricots • 8 ounces dried peaches • 8 ounces dried pear halves • ½ cup golden • 1 cup sugar (optional) • 1 cinnamon stick • Juice and zest of one lemon • Juice and zest of one orange • 1 cup orange juice, ready-made, not concentrate • 3 cups cold water • ½ cup blanched slivered almonds (optional) • ¼ cup (optional)

Directions: • Cut dried fruit into bite size pieces (but may be left whole, if preferred) • Place in pot with raisins, sugar (if desired), cinnamon stick, lemon juice with zest, fresh orange juice with zest, 1 cup of orange juice, and water • Cover and bring to a boil over high heat and then turn to simmer and let cook slowly for 25-30 minutes or until fruit gets soft. • Make sure the fruit mixture does not get too thick • May have to add more water or orange juice • Remove from heat • Stir in brandy, if desired • Allow to cool at least 2 hours to absorb the liquid • Cover and refrigerate • Serve warm with slivered almond garnish Passover Macaroon Cheesecake Ronna Selber

Makes 12 servings

Ingredients: 3 Cups crushed macaroons (any flavor) 3 tablespoons melted butter or margarine 4 packages (8-ounces each) cream cheese, softened 1 Cup sugar 1 teaspoon vanilla 4 large eggs 2 Cups sliced for top of cheesecake

Directions: Preheat the oven to 350 degrees F. Pulse macaroons in a food processor until crumb consistency. Mix macaroon crumbs with the melted butter. Press onto bottom and sides of a 9-inch Springform pan. Beat cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition, just until blended. Pour mixture over crust.

Bake at 350 degrees F for 55 to 60 minutes or until the center is almost set. Run a knife around the rim of the pan to loosen the cake. Cool before removing rim of pan. Refrigerate at least 4 hours, or overnight. Top with sliced strawberries, blueberries, or raspberries. Passover Mandel Bread Ronna Selber

Makes 4 dozen + pieces

Ingredients: 3 large eggs 1 Cup sugar 1 Cup oil ½ teaspoon salt 1 teaspoon almond extract 1 teaspoon vanilla 1 ½ Cups cake meal *1 Cup chopped pecans Optional: 1/2 Cup chocolate chips *(If using chocolate chips, I cut the nuts back to 1/2 Cup.)

Directions: Beat eggs and sugar till fluffy (about 4 minutes). Add oil, salt and extracts and beat till well blended. Add cake meal, beating until well mixed. Stir in pecans and chocolate chips if you are using them. Refrigerate dough at least 1 hour before baking. I refrigerate the dough overnight. Divide dough equally and then shape into 4 uniform logs. Place on parchment-covered baking sheet. Bake in 350 degree F pre-heated oven for 30 minutes.

Let cool out of the oven for 5 minutes and then slice and sprinkle each side with cinnamon/sugar mixture. Return to oven and bake each side for 9 to 10 minutes.

This is the BEST mandel bread ever! Doesn’t even taste like Passover

PASSOVER MERINGUES Barbara Koslov

Makes approximately 2 dozen cookies

Ingredients: • 2 large egg whites • ¼ teaspoon salt • 2/3 Cup sugar • 1 Cup finely chopped nuts • 1 Cup chocolate chips (optional)

Instructions: • Preheat oven to 350 degrees F. • Line 2 cookie sheets with aluminum foil or parchment paper • Beat egg whites until stiff • Add salt and sugar and beat a little more • Fold in nuts and chocolate chips • Drop batter by teaspoon on baking sheets • Place in the oven and turn oven off. Let the cookies set overnight (or approximately 8 hours). Passover Pistachio Brittle Martha Stewart

, Yield: Makes about 4 cups

Ingredients: 2 cups whole-wheat matzo farfel 1/2 cup chopped pistachios 1/4 teaspoon cayenne pepper 2 cups sugar 1 teaspoon salt 4 tablespoons unsalted butter, softened

Directions: Step 1 Line a baking sheet with parchment paper; set aside. In a medium bowl, mix together matzoh farfel, pistachios, and cayenne pepper; set aside. Step 2 Place sugar and salt in a medium saucepan; add 1/3 cup water and mix to thoroughly dampen. Place saucepan over medium-high heat and cook until medium amber in color, swirling and brushing down sides of saucepan with a brush dipped in water to prevent crystallization. Carefully add butter (mixture will bubble up). Stir until melted and well combined. Step 3 Working quickly, add farfel mixture and stir to combine. Pour mixture onto prepared baking sheet. Using an offset spatula, spread into a very thin layer. Let cool completely. Break brittle into pieces before serving.