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Apr 12, 2005 10:27 AM

Need Passover Recipes

  • k

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?


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  1. Keri,
    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.

    6 Replies
    1. re: p.j.

      Thanks, I actually have the Judith Nathan book which someone bought for me as a wedding present (totally forgot about it until now), the carrot kugel sounds great.

      1. re: p.j.

        Could you possibly share the carrot kugel recipe? I would love to add somthing like that to my menu. Sue

        1. re: sue

          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.

          1. re: Keri T.

            Thanks for the recipe. Sue

          2. re: sue


            1. re: sue


          3. 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.

            1 Reply
            1. re: Sir Gawain

              Actually I have to bake for the first night for my in-laws so I think I'll make this for that night since it looks so good. Thanks!

            2. 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.

              1. 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
                1 egg
                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

                1. I am posting a link to Nina W's mother's brisket recipe which is out of this world and fairly easy. I plan on making it for our Passover dinner.