Need Passover Recipes
Since my grandmother is not well enough to cook this year, I have volunteered to prepare the meal. I am planning on making brisket and macaroons but this is as far as I've gotten. I need your help, could chowhounders please give me favortie Passover dishes?
I am sorry that your Grandma is not up to preparing the Seder. However, this might prove to be a great opportunity to visit with your Grandma and get her to explain her favorite recipes to you!
I did that with my Grandma over 30 years ago, and have been able to make "her" meatloaf, giblet gravy for turkey, hamentaschen, ruggies, etc. every year on holidays. My children have learned some good family history this way.
That said, I would suggest going to your local library and checking out some good Jewish cookbooks. I have had great success with Joan Nathan's "Jewish Holiday Cookbook". Her "Friday Night Brisket" is great, and perfectly Pesadik. We also like her Pesach carrot kugel. I have adapted her date-based charoset: very yummy. We always steam fresh asparagus while slurping our chicken soup with matzoh balls (per the Manishevitz recipe on the matzoh meal box).
I will pull out my Pesach brownie recipe and post it here. Those and fresh strawberries are our favorite post-Seder dessert. Your macaroons sound delicious.
4 eggs, separated
1/2 c. sugar
1 c. grated raw carrot, tightly packed
1/4 c. shredded apple
1/4 c. red wine
2 Tbsp. lemon juice
1/2 tsp. grated lemon peel
1/3 c. potato starch
Preheat oven to 375 degrees F. Beat yolks and sugar until light. Add to the yolks the following: carrot, apple, wine, lemon juice, lemon peel, and potato flour. Blend until well combined. Beat the egg whites to stiff peaks and fold them into the carrot mixture. Spoon into a well greased 1 1/2 quart casserole. Bake for 35 minutes, or until golden brown.
Hey, do you take suggestions from Gentiles?
Seriously, in case you decide against the macaroons, I got this recipe from someone here at CH when I needed a cake/torte to bake for my lactose-intolerant friend. It's a Passover recipe and it was so delicious that I've made it again and again. It's light and subtly spicy, and the dried apricots give it a nice zing. And it looks great coated in sliced toasted almonds, with a dusting of powdered sugar.
I am sorry I don't recall the name of the kind poster who gave it to me, I think (though am not sure) she posted under the nom de plume Budino.
Anyhoo, here's the recipe...
(Passover) APRICOT TORTE (dairy-free)
(makes a 10 cake or two thin 8 cakes; as the center falls quite a bit, it doesn't work very well for a layer cake)
8 oz blanched whole almonds
1/2 cup (or more) blanched sliced almonds (for garnish)
1 C granulated sugar, plus more for the pan
8 oz dried apricots
zest and juice of 1 lemon
2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 tsp ground cloves
8 large eggs, separated
1/2 tsp coarse salt
apricot preserves for glaze
powdered sugar (for garnish)
Preheat the oven to 325. Toast the almonds in the oven for about ten minutes or more, shaking pan occasionally, until they look tanned all over. Simultaneously in a separate roasting pan or baking sheet, toast the sliced almonds (they will take a shorter time). Set aside to cool.
Grease a 10" spring-form pan; coat the inside with granulated sugar and tap out any excess. With a sharp knife, finely chop the apricots (about 1/8 inch size). Grind the cooled whole almonds in a food processor or with a stick blender attachment to a breadcrumb consistency. Mix the ground almonds with the apricots, add lemon zest, cinnamon, nutmeg and cloves, and stir to combine. Set aside.
In a large bowl, beat egg yolks and 1/2 c sugar with an electric mixer until pale and fluffy, 3-4 minutes.
In another large bowl, mix the egg whites with salt and lemon and beat until foamy. In several additions, beat in 1/4 cup sugar and continue beating until stiff peaks form. Now fold the beaten whites into the yolk mixture; carefully fold in the apricot and almond mixture until just combined.
Pour the batter into the cake pan and bake at 325 degrees until golden brown and a tester comes out clean, about 50-60 minutes. Cool on a rack for ten minutes, then release and cool completely.
Bring the apricot preserves to a boil in a small saucepan over medium heat (if there are large pieces of fruit, you can use a stick blender to puree them), adding 2 spoonfuls of apricot brandy if desired, and allow excess moisture to evaporate about 4 minutes or until quite thick. Remove from the heat (oprionally, strain - I don't.) Spread the glaze onto the cooled torte. Sprinkle with sliced almonds and powdered sugar.
Another Gentile with an opinion. My favorite Jewish cookbooks are "International Kosher Gourmet" by Judy Zeidler and "International Jewish Cooking" by Faye Levy. I think I have the titles right but the authors are definitely correct.
One of my favorite recipes in the Zeidler book is a honey-spice cake made with matzoh meal and eggs. Its very moist and delicious. I also love her recipes for haroseth. When I was going to Sedars, I always got the job of bringing the haroseth and I always used three or four of her recipes. She also has a nice soup recipe.
The Levy book has a bunch of good stuff too 'though I can't remember what ones were my favorites.
Finally I like the idea of getting grandma to sit in the kitchen and tell you what to do. You don't want to lose the family recipes.
Oh you beat me to it! I was going to do a Passover post but it was really more about my anxiety than about recipes. Anyway, I'm making turkey and brisket for the entrees. I'm making meatballs as an appetizer and someone is going to bring eggplant caviar. I'm gonna also do asparagus, either mashed potatoes or potato kugel, and one other vegetable side. Here's the recipe for the meatballs:
1 1/2 lb. ground beef
1 ts. salt
1/4 t pepper
1 clove garlic minced
2 T matzo meal
1 1/2 c ketchup
1 c ginger ale
mix first 6 ingredients together and make small meatballs. Mix ketchup and ginger ale in a saucepan and bring to a boil. Add meatballs, cover, and simmer for 2 hours. Serves 6 as an appetizer
Here are 2 favorites. The kugelettes are much easier to serve than a kugel, and have more of the good crunchy part and less of the gooey interior. The Charoset is non-traditional, but very yummy, especially if you don't like gloppy apples:
1 cup potatoes, grated and drained
1/4 cup onions, grated
2 eggs, well beaten
1 teaspoon salt, (kosher)
1/8 teaspoon pepper, freshly ground
2 tablespoons chicken fat Chicken fat to grease tins
Matzo meal to dust tins
Preheat oven to 375°F.
Combine all ingredients. Grease mini-muffin tins with chicken fat and dust with matzo meal.
Place 1 tbsp. of filling per muffin tin and bake for 25 minutes, until golden.
1 cup dried cranberries
1/2 cup shelled pistachios
1 large apple, peeled, halved, cored & cut into chunks
3/4 tsp ground cinnamon
1/4 cup sweet red Passover wine
Pulse dried cranberries and pistachios in food processor (use metal blade). Pulse while apple, cinnamon, and wine and pulse until you have the consistency you prefer.
Put in a bowl, cover and refrigerate for at 1east an hour
I have converted many beet-haters with this beet dish which I made up on the fly one Passover when the farmers market had lots of beautiful beets...there's nothing particularly Passover-ish about them, but they've become a Seder staple! Roast beets until very tender (I put them whole with a little water into a large roasting pan, cover tightly with foil, and bake at 350 for at least an hour). Let cool, then peel and cut into slices or chunks. Add sliced oranges (blood oranges are particularly nice), finely shredded orange rind, a little orange juice, some pomegranate molasses (you can find this at Middle Eastern grocery stores--it's made from boiled-down pomegranate juice, and is beautifully tart) olive oil, salt and pepper to taste. The orange/pomegranate combo is really wonderful with beets! There's no set proportion for the dressing--just drizzle and taste until it suits you.
I have not read the previous replies so this reply may be repeating things that appeared previously.
Page 717 of The New Settlement Cookbook (1991) has a Passover menu which includes the following: Salted Almonds, Wine, Matzos, Roast Leg of Lamb or Roast Chicken, Fresh Asparagus, Boiled New Potatoes with Chopped Parsley, Boiled Carrots, Potato Pudding for Passover, Stuffed Prunes, Nuts and Raisins. Recipes are included in the book and are too numerous for me to keyboard in.
Joan Nathan's Jewish Cooking in America (1998)has a chapter entitled Passover Tastes and Traditions from page 381 thru 423 that cites recipes.
This is so delicious that I often make it even not during Passover. Because my husband's family are such pigs, I have to make a double recipe of it for that group, even when there are numerous other desserts available. It doubles well, fortunately. Bake in a double-sized pan (commercial type 15 x 20 works for me). If you're kosher and need to avoid dairy, you can make the filling with pareve fake whipping cream instead. Decrease the sugar slightly, because that stuff is already sweetened.
Banana Cream Roll
6 eggs, separated
1 large banana, mashed
1/2 cup finely ground walnuts
6 tbsp. granulated sugar, divided
1 cup whipping cream
2 tbsp. icing sugar
1 tbsp. instant coffee powder
Preheat the oven to 325o F Line a 10 x 15 x 1-inch jelly roll pan with baking parchment, and grease it lightly.
In a large mixing bowl, with an electric mixer beat the egg whites until foamy. Gradually beat in half of the sugar, and continue beating until it forms stiff, glossy peaks.
In another mixing bowl, beat the egg yolks with the remaining half of the sugar until thickened and light yellow in colour about 5 minutes. Beat in the mashed banana and the ground walnuts until the mixture is combined. Now very gently fold in the stiffly-beaten egg whites, mixing just until most of the egg whites have been incorporated. Don't over-mix or you will deflate the batter it's better to leave a few white streaks if you're not sure. This cake is, essentially, just a big flat souffle.
Spread batter evenly in the prepared baking pan and bake for 25 minutes, or until the cake is set but not dry. Remove from the oven and let cool for a few minutes. Meanwhile, spread a clean dish towel out on a flat surface and sprinkle lightly with a bit of granulated sugar. Carefully invert the cake onto the towel, loosening the edges so that it falls out of the pan. Peel off the paper, then gently roll the cake up in the towel and leave it to cool completely. (If you want the cake to have a neat edge, trim off the baked edges of the cake before rolling - itll roll easier and look nicer.)
In a bowl with an electric mixer, whip the cream with the icing sugar and the instant coffee until thick. Unroll the cooled cake, spread evenly with the whipped cream, and re-roll it (without the towel this time!). Dust the top lightly with icing sugar before serving.
Makes about 20 servings.
Here are some really good Passover recipe websites. They all contain lots of menus, recipes, etc.
re: Nancy Berry
Here are some more good Passover menu and recipe websites: