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Biggest Passover "hit"

For me, it was pesto spaghetti squash.
I prepared a huge amount for Monday night's dinner. My guests finished the whole bowl, proclaiming it the "best spaghetti squash ever." My toddler thought it was real pasta, and kept asking for more noodles.

Definitely worth the work!!

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  1. Caramelized onion kugel cups made with potato starch and almond milk.

    3 Replies
    1. re: CloggieGirl

      The kugle contained: caramelize onions, almond milk, and potato starch as a thickener? Anything else? eggs?

      1. re: AdinaA

        Yes. I adapted this recipe (http://morequicheplease.com/2013/06/c...) by replacing corn starch with potato starch and soy milk with almond milk.

    2. pesto spaghetti squash sounds heavenly.

      1 Reply
      1. re: AdinaA

        I was upset there were no leftovers for me to have last night!

      2. It was mundane but my brisket was a huge hit - 8 lb Brisket devoured by 12 people - marinated overnight in Chili Sauce, Blueberry Preserves and a tablespoon of onion Soup mix -

        Placed in a pan on a bed of sliced onions and garlic cloves, seasoned with black pepper and kosher salt and then topped with a layer of tomato paste, a handful of brown sugar, another layer of tomato paste and more brown sugar (I used 2 cans of Tomato Paster)

        Sealed the pan tightly with aluminum foil and placed in a 275 deg F oven for 7-8 hours -

        1. Orange ginger sherbet, based on the sherbet recipe given to me on CH by queenscook.

          4 Replies
          1. re: almond tree

            I'm always pleased to hear when others have used my recipes and recommendations, especially when they're successful.

            Did you use fresh oranges, orange juice, or OJ concentrate? Similarly, in what form was the ginger you used? I would assume you used fresh, but I suppose powdered could work. What were the proportions? I've never done that combo, but it sounds great.

            1. re: queenscook

              It was a very busy erev Shabbos, so my measurements were not too precise, but here's approx. what I used:
              Juice & pulp of 3 large oranges and of about 1/3 lemon, 1 or 2 tsp minced fresh ginger, 1/2 cup water, 1/3 cup sugar.
              I used fresh oranges first because they were a bit sour for eating as is and second I didn't want the sherbet just to taste like frozen OJ.
              It came out very tasty & refreshing. I served it with almond butter cookies, which were discussed on another Pesach thread.

            2. Shakshuka served on roasted portobellos with grilled haloumi and matzo sticks.

              3 Replies
              1. re: susiejane

                Did you use a grill pan for the halloumi? Any marinade? Have a package in my fridge

                1. re: cheesecake17

                  I did not have a pesadich grill pan especially not a milchig one.
                  I just cut vertical slices about 1/2 inch thick and did i it in a skillet. No marinade, but perhaps I used a little olive oil. we dipped it in the shakshuka sauce.