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Passover Recipes

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I'm hosting my first seder this year, and would love to collect some great recipes.... what are your favorites for passover? THANKS!

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  1. What part of the passover seder are you looking for. You might get more responses if you specify a little. I have my tried and true family recipes passed down through the generations, but there are too many to list...what are you looking for specifically.
    Gefilte fish, kugel, matzo ball soup, haroset...etc.

    1. I think I have just about every Jewish cookbook on the planet and my all time favorite is Joan Nathan's Holiday cookbook. Well tested recipes and a great mix of super traditional dishes and ones with a more contemporary spin. The gefilte terrine is a great favorite and super easy to prepare. The New York Times has a specific Passover cookbook but it doesn't do much for me. There's another cookbook by Jeffrey Nathan (no relation to Joan) which has great Jewish recipes but I don't think that there are a large amount of specifically Passover ones. And, I don't remember the exact name of it I'm afraid.

      1 Reply
      1. re: Slow Foodie

        I'll second the rec of the Joan Nathan cookbook. It has never let me down.

      2. For Passover desserts and other KFP baked goods, check out "A Treasury of Jewish Holiday Baking" by Marcy Goldman. It has the widest range of Passover cakes, cookies, snacks, etc. I've seen, and everything I've tried has been wonderful.

        2 Replies
        1. re: doctor_mama

          Agree, Marcy Goldman cookbook is very good too. She has a recipe for a simple carmelized matzah treat which my kids beg for year round.

          1. re: Slow Foodie

            Yes, that stuff is incredible. My non-Jewish friends look forward to Passover because they know they'll get some from me.

        2. For dessert this year, I'm going to have mixed macerated berries, and cookies made out of almonds, eggs and sugar- very simple to make and they keep well. Let me know if you're interested in the recipe.
          For entrees, I'm probably going to make pepper steak in advance and freeze. I'm still not sure about what to make for the chicken dish.

          7 Replies
          1. re: twinmommy
            m
            Marion Morgenthal

            I'd love the recipe for the almond cookies.

            I've made potato kugelettes--basically any potato kugel recipe made in mini-muffin tins. Bake them ahead and just warm to serve--much less gloppy than potato kugel and easy to handle. They have a much higher crispy to middle ratio than a kugel, and they always disappear.

            I have a couple of standard chicken recipes for Passover, but neither of them would be great for a seder, when you aren't in attendance in the kitchen for a while before you eat (at least the way our seders run). But, they are good for sometime during the week. One is Chicken Pizzuta http://busycooks.about.com/od/wholech..., and the other is chicken pieces dipped in egg and rolled in crushed potato chips, then baked (a real crowd pleaser in my house).

            For dessert, I've made macaroons (very simple--I think I got the recipe here last year, and can re-post). I've also made a chocolate mousse torte (recipe from the NY Times many years ago)--you make the mousse, then bake half of it, which creates a cakey pie shell, and fill with the unbaked half. Very decadent. I've also made Chocolate Souffle Cake and a very similar recipe, Chocolate Meringue Cake from the following site http://holidays.bfn.org/passover/#rec.... Both were very good--i can't remember which I liked better. I really hate the taste of cakes made with cake meal, so these were very pleasant. One more that is now a staple is an apricot almond cake that was posted here http://www.chowhound.com/boards/gener....

            1. re: Marion Morgenthal

              Love the idea of cooking the kugel in the muffin tins!
              As for a great chicken recipe, I usually do the Silver Palate one with apricots and currants. Everyone always loves it, and the leftovers usually go quickly, too. I do a brisket in addition to the chicken. Both can be made ahead, and then just heated through before serving. Another fave on my passover table is roasted vegetables. Again, easy to do ahead, and all the shapes and colors look beautiful.

              1. re: Lgalen

                Can you possibly paraphrase that chicken with apricots and currants recipe? Or alternately, does someone have something similar that you can post? It would be greatly appreciated!

                1. re: Missyme

                  I don't have it with me at work, but there is an excellent chicken with apricots and currants in Silver Palate Good Times (possibly the one discussed here).

                  I just did a search and found this which seems to be the recipe

                  http://www.kitchenlink.com/mf/0/79746

                  1. re: KeriT

                    Yes, KeriT and Missyme, that's the recipe. I often just use chicken thighs and breastpieces. In fact, I usually buy the skinless ones, and although they don't have that nice crispy (and fatty) skin, the flavors meld very well with the meat. I sometimes transfer the juices to a gravy boat for folks to pour over the meat after serving themselves. It's just easier to serve to a large group at my seder. I've even used skinless AND boneless thighs, and I've cut the breasts (with the bone in, but ribs removed, I think is how they sell it) in two before cooking it. Enjoy!

              2. re: Marion Morgenthal

                That Chicken Pizuta recipe is very unusual. I've never seen anything like it. Is it really good?

                1. re: AmyH

                  It's always gone over well when I've made it!

            2. chocolate toffee matzoh is a favorite at my house!