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Help, need Passover recipes

p
pilches Apr 12, 2008 04:56 AM

I'm a cook, but Passover is something I've never done. I need to bring a vegie dish and dessert to the sedar. There will be 20 people (six of which are kids eight and under), so maybe an adult and kid dessert would be best. Also a vegie dish that would appeal to both. Thanks in advance.

  1. d
    doberlady Apr 12, 2008 05:09 AM

    I am going to try this dessert:

    http://www.foodnetwork.com/food/recip...

    1. j
      jessheslin Apr 12, 2008 01:15 PM

      Hi! For a veggie dish you can google Tzimmes which is a sweet carrot dish often made with sweet potatoes and/or apples. I chose this one because it freezes well so I can make it in advance: Pesach Sweet Potato Tzimmes on Cooks.com

      As for dessert, a flourless chocolate cake is always good. My brother makes chocolate macaroons but I am not sure where he gets the recipe. And Passover is the one time I feel it's ok to go store-bought if you have a fantastic bakery for chocolate covered matzoh (chocolatiers sell this too depending on where you live) or a fruit-nut torte--I have seen one with an angel food layer and jams and nuts, when done right it's divine.

      1. e
        ESNY Apr 12, 2008 04:52 PM

        For dessert make the matzoh crunch recipe on epicurious.com. It is fantastic and easy to make. For the adults, i sprinkle on some some sea salt to the finished product when the chocolate is all still warm.

        4 Replies
        1. re: ESNY
          m
          millygirl Apr 13, 2008 10:00 AM

          I was planning to make this for the first time this week. Love the idea of sea salt. Sounds fabulous....many thanks for the tip ESNY. This is exactly why I love my chowhound.

          1. re: ESNY
            p
            pilches Apr 13, 2008 02:30 PM

            ESNY, I am planning on making the matzoh crunch keeping some plain, some with white and milk chocolate, some with nuts and some with M&M bits (my grandson's idea). How far in advance can I make it and keep it frozen or is it best to use the same day?

            1. re: pilches
              k
              koshergourmetmart Apr 13, 2008 04:09 PM

              m&ms brand candies are not kosher for passover- you might want to substitute chocolate chips or kosher for passover lentils which look like m&ms

              1. re: pilches
                e
                ESNY Apr 14, 2008 07:58 AM

                I kept mine all week without noticing any deterioration in quality. I think I also made it the day before so it had enough time to set properly. If I recall correctly, I kept mine in a tupperware container in the fridge and would sneak bites all week.

            2. NYchowcook Apr 13, 2008 11:49 AM

              Macaroons are great homemade, and actually very simple. I use Martha Stewart's recipe:
              sugar, coconut, egg whites, vanilla salt.

              1. scubadoo97 Apr 13, 2008 12:30 PM

                My wife always makes meringues. Just egg whites sugar and kosher for Passover chocolate chips. They mix up and bake quick and easy and they seem to go over very well. Light and airy for a sweet fix.

                1 Reply
                1. re: scubadoo97
                  k
                  koshergourmetmart Apr 13, 2008 04:08 PM

                  we love the following brownie recipe:

                  Our favorite Passover dessert. My husband would eat it all year round!

                  6 ozs pareve chocolate-bittersweet or semisweet
                  ½ cup safflower oil
                  1 cup sugar
                  ¼ tsp. salt
                  2 large eggs
                  2 large egg whites
                  ¾ cup matzah cake meal

                  Melt chocolate with oil. let cool until tepid

                  By hand, use a sturdy spoon to stir in sugar and salt into mixture until combind. Use fork to beat egg whites and eggs ina small bowl until completely incorporated. Add matzah cake meal to mixture and gently stir 3-4 minutes. The batter will become thick. Let rest for 5 minutes. Meanwhile preheat oven to 350°.

                  Use an 8 inch greased pan. When the batter has rested for appx 5 minutes, stir briefly and sprwad into the pan, smoothing the top. Bake for 35-40 minutes or until the center is puffed and the wooden pick comes out clean.

                  Store in an airtight container for 3-4 days or freeze

                  yields: 8-10 servings
                  prep time: appx 10 mins
                  cookign time: appx 40 minutes

                  we also love the NY times chocolate mousse with olive oil

                2. d
                  DaisyM Apr 13, 2008 04:12 PM

                  Chocolate covered strawberries are always a big hit at our house. Also, bake Ina Garten's macaroons and serve them warm. They are amazing.

                  1. a
                    another_adam Apr 13, 2008 05:21 PM

                    I'd go simple and spring-seasonal with the veggie; there's usually a lot of food at a seder, so even some steamed asparagus can be nice, though maybe not so popular with all kids(?)

                    A favorite traditional seder dessert by us was always passover sponge cake (aka 'sugar cake'), which consists of eggs, sugar, potato starch, and citrus flavor. (I can post a recipe if you're interested) It's relatively light after a big meal, very good with some tea and compote.

                    1. r
                      robinsilver Apr 13, 2008 06:25 PM

                      One of the things I often make as a veggie dish for the seder is marinated asparagus. I blanche the asparagus, make a vanaigrette out of balsamic vinegar and any kosher for passover oil, and also mix in some chopped red onion.

                      1 Reply
                      1. re: robinsilver
                        the5thbeatle Apr 13, 2008 07:05 PM

                        For our sedar, I'm making a Chocolate flourless torte, that's parave too:

                        1 1/2 cups blanched slivered almonds
                        1 cup sugar
                        8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
                        5 large eggs, separated
                        1/2 teaspoon almond extract
                        1/2 teaspoon grated lemon peel. or orange peel
                        1/2 cup (1 stick) unsalted margarine, melted, cooled
                        1/4 teaspoon salt
                        Powdered sugar

                        Preheat oven to 350°F.
                        Grease a 10-inch-diameter springform pan with 2 3/4-inch-high sides. Combine almonds and 1/3 cup sugar in processor. Blend until almonds are very finely ground. Transfer almond mixture to medium bowl; do not clean processor.
                        Add chocolate and 1/3 cup sugar to processor. Blend until chocolate is finely ground but not beginning to clump, about 45 seconds; stir into almond mixture.
                        Using electric mixer, beat egg yolks and remaining 1/3 cup sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in almond extract and lemon peel. Fold in chocolate-almond mixture, then margarine.
                        Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold whites into chocolate batter in three additions. Transfer batter to prepared pan.

                        Bake cake until tester inserted into center comes out with moist crumbs attached, about 40 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.) Cut around pan sides to loosen; release sides. Sift powdered sugar over cake.

                      2. v
                        valerie Apr 13, 2008 07:40 PM

                        I've made this Barefoot Contessa with asparagus, since string beans are not permitted for Passover. It works really well with asparagus. You can make the asparagus and the sauce (separately) a day ahead and then just reheat the whole thing.

                        http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_27575,00.html

                        I'll also add another vote for Martha Stewart chocolate chunk macaroons. So easy, and they always get raves from the crowd. You can make them during the week, stick them in the freezer, and take them out the morning of the seder and they will be perfect.

                        http://www.marthastewart.com/recipe/c...

                        1. d
                          Diane in Bexley Apr 14, 2008 08:37 AM

                          Love to serve room temp roasted asparagus with some EVOO, kosher salt and lemon juice while roast rests. Takes about 15-20 min depending on thickness at 425, To me tzimmes is for Rosh Hashonna when you want to celebrate sweetness. I also do little potato kuglettes, which is basic potato kugel batter made in well greased individual muffin pans, they bake in about 20-30 min also at same temp while roast rests. The kids (not so little anymore) really like having their own.

                          I made this lemon torte yesterday and froze it for the second night, to be served with berries. I used crushed macaroons, as was too lazy to make mandel bread and couldn't find any pre-made.

                          Passover Lemon Torte
                          3 eggs, whole
                          3 egg yolks
                          1/2 cup lemon juice
                          zest of whole lemon
                          1-1/2 cups sugar
                          6 egg whites, divided
                          2 packages bought mandel bread or 2 lbs. recipe mandel bread
                          3 Tbsp. melted margarine

                          Base: Crumble mandel bread finely (processor) and combine with melted margarine. Line bottom and sides of 8 to 8-1/2 inch spring form pan and press down for a firm crust. (You can also use a bigger (10") spring form pan but in that case, you must double the filling recipe)

                          Filling: Double boiler: Combine whole eggs, egg yolks, lemon juice, lemon zest and 1-1/4 cups sugar. Cook until thickened, stirring constantly. Remove from heat and allow to cool (cover tightly with plastic wrap, pressing wrap on surface of custard).

                          In a separate bowl, beat 3 egg whites until foamy, add 3 Tbsp. sugar, and beat until stiff. Fold into cooled lemon custard mixture. Pour lemon mixture into prepared pan. Freeze at least 5 hours or overnight. In a clean bowl, beat 3 egg whites until foamy. Add 1 Tbsp. sugar. Beat until stiff. Pour meringue over frozen lemon mixture in pan, broil until golden (this will brown quickly, so watch carefully). Return to freezer. Remove from freezer about 15 minutes before serving. Enjoy!

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