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brought to you by
The premier site for kosher cooking and conversation.
At kosher.com we eat, sleep, and breathe deli- kosher is all about. Longtime kosher-keeper?
cious food. That’s why we couldn’t be prouder to You’ll still love our useful reminders, in-depth
jump off of your computer screens and into your discussions, charts, and news about the latest
kitchens with this Personal Passover Cookbook. trends in kosher food.
In it, we’ve hand-selected some of our very favor-
ite Passover recipes from classics like kugels and Kosher.com may be all about the food, but
we’re not just about the recipes—we also have
knishes to less traditional (but equally tasty) fare
engaging and enlightening videos that will
like cauliflower rice and moist zucchini muffins.
teach you techniques to take your cooking to
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Whether you’ve just cracked your first egg or ipes will become part of your annual Passover
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you. Never cooked kosher before? No problem! than through sharing food with loved ones? This
We’ll help get you started and explain what Passover, you’ll have something for everyone!
Wishing you a Happy Passover
from our family to yours,
Breakfast 5
Soups, Salads and Sides 15
Main Courses 45
Desserts 67
Coupons 91
= Gluten Free
Please note that many of these recipes were not originally created for Passover
and have been adapted with kosher for Passover ingredients.
Advertisement A Passover Tradition Since Proudly made since , Kedem Concord Grape Juice is pure juice with no added sugar, artificial colors or flavors. Produced from select Concord Grapes grown in the US, Kedem Concord Grape Juice is rich in Vitamin C and flavonoids, which may help prevent heart disease. Enjoy the healthy goodness of Kedem Grape Juice for Passover.
breakfast
Photography by Daniel Lailah Styling by Amit Farber
Moist Zucchini Muffins
Cook & Prep: 50min | Serves 10 | Parve | Recipe by Rivky Kleiman · Mishpacha
INGREDIENTS INSTRUCTIONS
3/4 cup Gefen Potato 1. Preheat oven to 350°F.
Starch
2. In a large bowl, combine potato starch, ground
11/4 cups ground almonds almonds, sugar, baking powder, baking soda,
1 cup sugar cinnamon, and salt.
1 teaspoon baking powder
3. In a separate bowl, whisk together the oil, eggs,
1 teaspoon baking soda and maple syrup.
1 teaspoon ground
4. Stir wet ingredients into the dry ingredients
cinnamon FEATURED
until just moistened. (Do not overmix, as this INGREDIENT
1/2 teaspoon salt causes settling.) Gefen Potato
1 cup oil Starch
5. Fold in the shredded zucchini.
4 eggs
1/2 cup maple syrup 6. Fill lined muffin tins almost to the top and bake for
2 small zucchinis, peeled 30 minutes.
and shredded Note: Make sure that the maple syrup is kosher for Passover.
Instead of muffins, this recipe can be made in a single
9 x 13 inch pan or two nine inch round pans. For a 9 x 13
inch pan, bake for one hour, and a little less for
a nine inch round pan.
Variation: For a lower fat version, use 1/2 cup oil with
1/2 cup applesauce instead of a full cup of oil.
For thousands more recipes, visit Breakfast 7
Pesach Pancakes
Cook & Prep: 35min | Serves 4 | Dairy | Recipe by Victoria Dwek · Skinny Cooking
INGREDIENTS INSTRUCTIONS
1 cup plain or vanilla 1. In a bowl, add yogurt, almond flour, tapioca
Greek yogurt starch, egg whites, vanilla, baking soda, and
6 tablespoons baking powder. Mix until fully combined.
almond flour 2. Grease a pancake pan or skillet with nonstick
6 tablespoons Gefen cooking spray or melted butter. Heat over medium-
Tapioca Starch high heat. Pour a scant quarter-cup of batter to
4 egg whites form each pancake. FEATURED
INGREDIENT
1 teaspoon vanilla 3. Cook until bubbles appear at the top and edges Gefen
1/2 teaspoon baking soda seem firm, about 90 seconds. Flip and cook for Tapioca
Starch
1 teaspoon baking powder an additional one minute, until golden. Enjoy
non-stick cooking spray or immediately with your favorite pancake
butter, for greasing pan toppings. Yields 10 pancakes.
Matzo Granola
Cook & Prep: 50min | Serves 18 | Parve | Gebrokts | Recipe by Estee Kafra · Mishpacha
INGREDIENTS INSTRUCTIONS
3 Holyland Shmura 1. Preheat oven to 275°F.
Matzos
2. Place the matzo in a large bowl and crush into FEATURED
1/2 cup Gefen Honey very small pieces. INGREDIENT
1/2 cup oil Holyland
3. Add the honey, oil, nuts, coconut, and cinnamon, Shmura
1/2 cup slivered almonds
and mix well. Spread onto a lined baking sheet Matzo
1/2 cup cashews and bake for 45 minutes, stirring once during
1/2 cup pecans baking time.
1/2 cup shredded coconut 4. Remove from oven and let cool. Add raisins
11/2 teaspoons cinnamon and/or chocolate chips.
1/2 cup raisins and/or
chocolate chips FEATURED
INGREDIENT
Gefen Honey
8 Breakfast For thousands more recipes, visit
Photography by Hudi Greenberger
Styling by Janine Kalesis
Homemade Yogurt
Cook & Prep: 8h | Serves 8 | Dairy | Recipe by Ronit Peskin · pennilessparenting.com
INGREDIENTS INSTRUCTIONS
1 quart milk 1. Heat the milk in a saucepan over medium-high
1-3 tablespoons yogurt heat until almost boiling, but not quite. Turn off
containing live cultures stove and let milk cool down to a temperature
(the printed ingredient where it can be easily touched, but is still warm.
label should list 2. Add the yogurt and stir to combine. Either store-
acidopholous, bought or a few spoonfuls from your previous
bifidous, or both) batch of homemade yogurt will work.
3. Transfer the milk into another container, if
desired, and store in a warm (but not hot) place
for 7-10 hours. I usually put my yogurt in a cooler
containing a hot water bottle, but you can put it in
a pot near an electric blanket, covered with towels
for insulation. A thermos also will work, but the
yogurt may be hard to remove once it thickens.
4. After seven hours, check to see if the yogurt has
thickened. If it hasn’t thickened to your liking, let
it sit another two to three hours and then transfer
to the refrigerator. The longer the yogurt sits, the
thicker and more tart it will be.
Tip: Enjoy your yogurt plain, or sweeten with sugar,
vanilla, homemade jam, or honey.
For thousands more recipes, visit Breakfast 11Flavory Frittata
Cook & Prep: 30min | Serves 4 | Parve | Recipe by Joy Devor · Mishpacha
INGREDIENTS INSTRUCTIONS
2 Idaho potatoes TO PARBOIL THE POTATOES
1 large onion, diced 1. Do not peel the potatoes; bring them to a boil in
salt & pepper to taste a pot of water for 10 minutes, until you can pierce
1 box mushrooms, sliced them with a fork—but they should not be mushy.
1 clove garlic, chopped 2. Let cool, then peel and dice. You can do this the
9 eggs day before if you want.
OPTIONAL: MAKE THE FRIT TATA
red bell pepper, green 1. In a large frying pan, sauté onions in a generous
bell pepper, fresh or amount of olive oil (coat the bottom of your pan).
drained frozen spinach, Add garlic along with salt and pepper to taste.
fresh or drained frozen When the onions are a golden brown, add diced
broccoli, sliced zucchini, potatoes and the sliced mushrooms. Season it
mozzarella cheese. again to taste. This is where you’ll add any of the
optional ingredients. Red pepper is good for color
and broccoli is especially delicious here. If you’re
adding cheese, wait and add it to the eggs.
2. Beat the eggs and add a dash of salt and pepper
them. If this is a dairy meal, you can add up to a
half cup milk or cream to improve texture. If you
are adding cheese to the eggs, you’ll need less salt.
3. Add the eggs to the pan and stir. Cover pan and
cook on a low flame for 20 minutes until eggs set.
It forms a nice crust on top and it should slide out if
you flip it upside down. Serve with a dollop of sour
cream, if desired. Alternatively, sauté some more
onions and mushrooms and use that as a garnish.
For thousands more recipes, visit Breakfast 13Advertisement
®
Fou
r
From Hours
to P Field
eele
d.
Sourced from Spain, where the warm sunny days and cool,
refreshing nights produce a firm, deeply purple treat. Each beet is
picked, blanched, peeled, and cooked fresh from the field in less than
four hours, to ensure a naturally sweet taste with no earthy flavor.
The beet is on!soups, salads & Sides
Photography by Hudi Greenberger Styling by Renee Muller
Cauliflower and Leek Soup
Cook & Prep: 2h | Serves 10 | Parve | Recipe by Rivky Kleiman · Mishpacha
INGREDIENTS INSTRUCTIONS
2 leeks (white and light 1. Preheat oven to 350°F. Line a baking sheet
green part), washed with parchment paper.
and sliced
2. Toss leek, onion, garlic cloves, and cauliflower
2 large white onions, with olive oil. Place on baking sheet and roast
sliced for 35–40 minutes.
1 head of garlic, peeled
3. In an 8-quart pot, place water, sherry cooking
(about 15 whole cloves)
wine, kosher salt, pepper, balsamic vinegar or
1/4 cup Gefen Olive Oil
lemon juice, and crushed pepper flakes. Add in
2 small-medium zucchini, zucchini chunks and roasted vegetables and FEATURED
peeled and chunked bring to a boil. INGREDIENT
7 cups water Gefen
4. Lower heat and simmer for 40 minutes. Purée Olive Oil
1/4 cup Kedem Sherry soup with an immersion blender.
Cooking Wine
3 tablespoons kosher salt Notes: This soup freezes beautifully.
1/2 - 3/4 teaspoon To Garnish: Crispy fried onions works well with this
black pepper soup. First, thinly slice or julienne onions or shallots. After
1 tablespoon balsamic that, toss in seasoned potato starch and fry in 350°F
vinegar or lemon juice vegetable oil until crispy.
1/8 - 1/4 teaspoon crushed
red pepper flakes
FEATURED
INGREDIENT
Kedem Sherry
Cooking Wine
For thousands more recipes, visit Soups, Salads & Sides 17Roasted Carrot Soup with Coriander
Cook & Prep: 1h 20min | Serves 6 | Meat | Recipe by Daphna Rabinovitch · KosherScoop.com
INGREDIENTS INSTRUCTIONS
1/4 cup vegetable oil 1. Preheat the oven to 375°F.
9 carrots (about 21/2 lbs.), 2. Toss carrot chunks with two tablespoons of oil.
peeled and cut into Sprinkle with salt and pepper. Arrange carrots
large chunks on an aluminum foil-lined baking sheet. Roast
1/4 teaspoon salt in the center of the preheated oven, turning the
1/4 teaspoon pepper carrots three times, until soft and roasted,
2 onions, chopped about 45 minutes. Set aside.
3 cloves garlic, minced 3. Heat the remaining oil in a large soup pot or Dutch FEATURED
or 3 cubes Gefen oven. Add onions; cook, stirring, until softened, INGREDIENT
Frozen Garlic Empire
about three minutes. Stir in garlic and ginger for Chicken
1 tablespoon finely one minute. Stir in fresh coriander, mint and ground Broth
minced fresh ginger or coriander for one minute. Stir in carrots until well
Gefen Frozen Ginger coated with the onion mixture and the herbs. ®
2 tablespoons chopped 4. Pour in the chicken stock. Bring to a boil. Reduce
fresh coriander heat and simmer, until carrots are very tender,
1 tablespoon chopped 15-20 minutes.
fresh mint FEATURED
5. In batches, purée the soup in a blender or INGREDIENT
1 teaspoon ground food processor. Gefen Frozen
coriander or Ginger Cubes
curry powder 6. Garnish each bowl with sprigs of fresh cilantro.
7 cups Empire Note: If you prefer your soups quite thick, feel free to
Chicken Broth reduce the stock by half a cup. Conversely, to thin the soup,
1/4 cup fresh cilantro leaves add a bit more stock.
Soup can be covered and refrigerated for up to 48 hours.
Return to a low flame and reheat before serving.
Tip: If you don’t have time to roast the carrots, simply add
the chopped carrots after the herbs have been stirred in
and increase the cooking time to about 30 minutes.
18 Soups, Salads & Sides For thousands more recipes, visitRoasted Chestnut Soup
Cook & Prep: 1 h 30min | Serves 6-9 | Meat | Recipe by Bruchie Weil
INGREDIENTS INSTRUCTIONS
3 shallots ROAST
24 ounces fresh white 1. Preheat oven to 420°F.
button mushrooms 2. Clean the mushrooms well and slice. Place
5 5.29 oz. packages mushrooms, sliced shallots and chestnuts
Gefen Whole Roasted on a large cookie sheet. Drizzle with olive
Chestnuts oil. Sprinkle salt and pepper to taste.
about 5 tablespoons olive Toss to coat.
oil (could use less) FEATURED
3. Roast for about 45 minutes until mushrooms
salt and pepper to taste INGREDIENT
and shallots have caramelized. Gefen Whole
(I like to use kosher salt) Roasted
1 tablespoon fresh dill Note: Don’t go too heavy on the salt during the roasting Chestnuts
10 cups chicken stock stage. Remember that the chicken broth will add a lot
2 tablespoons Kedem of salt (more or less depending on whether you make
White Cooking Wine your own, use store-bought, or use bouillon).
PREPARE THE SOUP
1. Place the chicken broth in a large pot. Once
the chestnut mixture is done roasting add to
the chicken broth. Add the white cooking wine.
Season with salt & pepper to taste. Heat over a
medium flame for approximately 15 minutes.
Turn off the flame and add the fresh dill. With
an immersion blender, blend the soup until it
has a smooth, creamy consistency.
2. Garnish with chestnuts and/or fresh dill,
if desired.
20 Soups, Salads & Sides For thousands more recipes, visitPhotography and Styling by Kellyn Cabeza
Potato, Parsnip and Ginger Soup
Cook & Prep: 1h | Serves 4 | Parve | Recipe by Sina Mizrahi · gatheratable.com
INGREDIENTS INSTRUCTIONS ®
4 large red-skinned 1. In a large pot, heat the olive oil over medium
potatoes, peeled heat. Add the parsnips, carrot, celery, garlic, salt,
and diced and pepper. Coat in the oil and cook until the
2 parsnips, peeled vegetables are slightly tender. FEATURED
and diced 2. Add the potatoes and vegetable stock. Cover the
INGREDIENT
1 carrot, peeled and sliced Gefen Frozen
pot and bring the liquid to a boil. Garlic Cubes
2 celery stalks, sliced
3. Reduce to a simmer and cook until the vegetables
2 cloves garlic or are soft, approximately 40-45 minutes. ®
Gefen Frozen Garlic
4. Remove from heat and purée using an immersion
4 cups vegetable stock
blender. Season with ginger and thyme, and add a
2 tablespoons olive oil little more salt and pepper, according to taste.
1 teaspoon salt FEATURED
1/2 teaspoon black pepper INGREDIENT
Gefen Frozen
1 teaspoon fresh ginger or Ginger Cubes
Gefen Frozen Ginger
1/2 teaspoon dried thyme
(optional)
For thousands more recipes, visit Soups, Salads & Sides 23Matzo Meal Knaidlech
Cook & Prep: 1h | Serves 4 | Parve | Gebrokts | Recipe by Nitra Ladies Auxiliary · The Heimishe Kitchen
INGREDIENTS INSTRUCTIONS
2 eggs, well beaten 1. Mix eggs, water, oil, matzo meal, salt and pepper.
2 tablespoons water Refrigerate for half an hour.
2 tablespoons oil 2. With wet hands, form into balls and drop into
1/2 cup Yehuda boiling soup or salted water. Cook for 20 minutes.
Matzo Meal
1/2 teaspoon salt
1/8 teaspoon pepper FEATURED
INGREDIENT
Yehuda
Matzo Meal
Classic Knaidlech (Matzo Balls)
Cook & Prep: 50min | Serves 15 | Parve | Gebrokts | Recipe by Nitra Ladies Auxiliary · The Heimishe Kitchen
INGREDIENTS INSTRUCTIONS
1/2 teaspoon baking 1. Mix all ingredients together and refrigerate for
powder half an hour.
3 eggs 2. Meanwhile, in a large pot, bring six quarts of water
1 cup Yehuda to a boil. Form matzo ball mixture into balls and
Matzo Meal drop into the boiling water.
1/4 cup oil
3. Cook for 20 minutes. Remove with a slotted spoon.
dash of pepper
1/2 teaspoon salt Note: Knaidlech can also be dropped directly into
1/3 cup seltzer boiling soup.
24 Soups, Salads & Sides For thousands more recipes, visitPhotography and Styling
by Tamara FriedmanPhotography by Hudi Greenberger
Styling by Janine KalesisHearty Roasted Vegetable Soup
Cook & Prep: 1.5h | Serves 10 | Parve | Recipe by Faigy Grossman · Mishpacha
INGREDIENTS INSTRUCTIONS
4 small zucchini, sliced 1. Preheat oven to 400°F.
into half circles
2. Divide sliced veggies between two greased baking
2 large carrots, sheets. Spray vegetables liberally with cooking
sliced into circles spray and sprinkle with salt.
2 large sweet potatoes,
3. Roast for 45-60 minutes, stirring once or twice,
sliced into circles and FEATURED
then quarters until edges of vegetables start to brown. INGREDIENT
4. Add contents of one baking sheet to a large pot with Lipton Parve
1 pint-sized box Chicken
of grape tomatoes eight cups of water and spices. Cook until heated Consomme
12 oz. baby bella through; blend with immersion blender. If the soup Mix
mushrooms, halved seems too thick, add one to two cups water.
8 oz. bag pearl onions 5. Add remaining roasted vegetables and simmer for
2 red peppers, sliced about 15 minutes until hot.
into strips
cooking spray
salt, for sprinkling
8-10 cups water
2 tablespoons Lipton
Parve Chicken
Conssomme Mix
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1 tablespoon brown sugar
salt and pepper, to taste
For thousands more recipes, visit Soups, Salads & Sides 27Easy Asparagus and Hearts of Palm Salad
Cook & Prep: 10min | Serves 8 | Parve | Recipe by Lisa Fleischman · Rosenbaum Yeshiva of North Jersey
INGREDIENTS INSTRUCTIONS
1-2 15 oz. cans Gefen 1. Combine hearts of palm, tomatoes, asparagus,
Hearts of Palm, cut and avocados.
into 1/2 inch pieces
2. Mix together remaining ingredients and
1 pint grape tomatoes, pour over salad.
halved
1 bunch asparagus,
cooked and cut into
FEATURED
1 inch pieces INGREDIENT
1-2 avocados, cubed Gefen Hearts
of Palm
1/2 cup oil
1/4 cup apple cider vinegar
1/4 cup sugar
1/2 teaspoon salt
3 cloves garlic, minced
Tomato, Avocado & Hearts of Palm Salad
Cook & Prep: 10min | Serves 4 | Parve | Recipe by Chanie Nayman · Mishpacha
INGREDIENTS INSTRUCTIONS
2 cups sliced cherry 1. Place tomatoes, hearts of palm, and avocado
tomatoes cubes in a salad bowl.
14 oz. can Gefen Sliced 2. Mix remaining ingredients and pour over vegetables
Hearts of Palm, just before serving. Toss to combine.
drained
1 avocado, peeled Tip: Here’s the neatest way to cube an avocado: Hold a
and cubed halved avocado in the palm of your hand and slice like a
1/2 teaspoon dried basil grid, as if the peel isn’t there. Slide a large spoon under
1/2 teaspoon salt the halved avocado and you have cubes!
1/4 teaspoon garlic powder
1/8 teaspoon pepper
3 tablespoons olive oil
28 Soups, Salads & Sides For thousands more recipes, visitPhotography by Hudi Greenberger Styling by Janine Kalesis Photography by Daniel Lailah Styling by Amit Farber
Photography by Hudi Greenberger Styling by Rivky Kleiman
New Wave Broccoli
Dried Cranberry Salad
Cook & Prep: 10min | Serves 6 | Parve | Recipe by Rivky Kleiman · Mishpacha
INGREDIENTS INSTRUCTIONS
8 oz. bag romaine lettuce 1. Placeall dressing ingredients in a small bowl
8 oz. container fresh and whisk until smooth.
broccoli florets 2. Layer all salad components in a large bowl.
1/3 cup Gefen Dried Pour salad dressing over salad and toss.
Cranberries
Note: To toast the nuts, preheat oven to 350°F. FEATURED
1 bunch scallions, cleaned INGREDIENT
and sliced thinly Arrange nuts in a single layer in a baking pan. Gefen Dried
1/4 cup pine nuts, Place in heated oven for 5 minutes. Remove Cranberries
toasted (see note) from oven and allow to cool.
1/4 cup chopped pecans,
toasted (see note)
1/4 cup jellied
cranberry sauce
2 tablespoons mayonnaise
11/2 tablespoons Kedem Red
Wine Vinegar
2 teaspoons
imitation mustard
For thousands more recipes, visit Soups, Salads & Sides 31Baby Leaf Salad in
Honey-Orange Dressing
Cook & Prep: 20min | Serves 6 | Parve | Recipe by Sara Wasserman · Mishpacha
INGREDIENTS INSTRUCTIONS
1 Gefen Cooked Beet 1. Cut beet into cubes.
1/2 fresh pineapple 2. Mix beet cubes, pineapple, and apple together
(or the equivalent with the baby leaves.
from a can), diced
3. Mix all dressing ingredients together well. Pour
2 green apples, diced FEATURED
dressing over salad right before serving.
16 oz. package INGREDIENT
baby salad leaves Gefen Whole
Cooked Beets
1 cup orange juice
3 tablespoons oil
3 tablespoons honey
1/4 teaspoon cinnamon
32 Soups, Salads & Sides For thousands more recipes, visitPhotography by Moishe Wulliger Styling by Renee Muller
Potato Mushroom Thumbprints
Cook & Prep: 1h 10min | Serves 30 | Meat | Recipe by Rivky Kleiman · Mishpacha
INGREDIENTS INSTRUCTIONS
POTATO BALL S PREPARE POTATO BALL S
5 medium potatoes, 1. Place potatoes in a medium-sized pot. Fill with water to
peeled and cubed cover and bring to a boil over medium-high heat. Boil until
1/4 cup oil fork-tender, about 20 minutes. Drain potatoes and mash.
1 large onion, diced 2. While potatoes are boiling, heat oil in a large frying pan.
2 extra large eggs, slightly Add onions and sauté until golden, about 15 minutes. Add
beaten, plus 1 beaten egg onions to mashed potatoes. Add in eggs, salt, pepper, and
for brushing potato starch. Mix until well combined.
11/2 teaspoons salt 3. Preheat oven to 350°F. Line two baking sheets with FEATURED
1/4 teaspoon black pepper INGREDIENT
parchment paper. Kedem Red
1 cup potato starch Wine Vinegar
PREPARE MUSHROOM FILLING
MUSHROOM FILLING 1. Heat olive oil for the mushroom filling in a medium-
1 tablespoon olive oil sized frying pan. Add shallots to the pan and sauté
4 large shallots, finely diced over medium heat for 10 minutes, stirring occasionally.
3 cloves garlic, crushed Add garlic and mushrooms and stir for five minutes.
8 oz. package mushrooms, Add chicken broth, red wine vinegar, lemon juice,
finely diced and thyme. Raise heat, stirring constantly until all
1/3 cup Empire Chicken Broth the liquid is completely absorbed. Remove from
1 tablespoon Kedem Red heat and set aside.
Wine Vinegar 2. Using a 11/2-inch scoop, prepare 30 potato balls. Place
1 tablespoon lemon juice three across each row on the baking sheets. Make an FEATURED
1/8 teaspoon ground thyme indentation in the center of each potato ball with your INGREDIENT
thumb and slightly enlarge the center. Fill each center Empire
MUSHROOM SAUCE
Chicken
1 tablespoon oil, plus oil with one teaspoon of the mushroom filling. Brush each Broth
for sautéing thumbprint with the beaten egg. Bake for 30 minutes.
1 small onion PREPARE MUSHROOM SAUCE
8 oz. box mushrooms, 1. Heat oil in a small frying pan. Add onions and sauté for
sliced (preferably eight minutes. Add mushrooms, salt, pepper, and dill
button mushrooms)
and continue to sauté for an additional five minutes.
2 tablespoons olive oil
2. In a small saucepan, combine potato starch, oil,
1 teaspoon salt
almond milk, and broth. Bring to a boil over medium
1 teaspoon black pepper
heat, stirring constantly until thickened. Add in the
1/2 teaspoon dried dill sautéed mushroom mixture and stir.
1 tablespoon potato starch
1/2 cup almond milk PREPARE TO SERVE
1/2 cup onion broth (1 tsp 1. Drizzleone tablespoon of mushroom sauce on a small
onion soup mix dissolved plate and place two thumbprints on top with one
in 1/2 cup water) leaning on the other for design.
For thousands more recipes, visit Soups, Salads & Sides 35Doughless Potato Knishes
Cook & Prep: 3h | Serves 12 | Parve | Recipe by Yitty Zimmer · Ami
INGREDIENTS INSTRUCTIONS
5 medium Yukon Gold 1. Add potatoes to a large pot. Cover with water
potatoes, peeled and bring to a boil. Boil for at least 20 minutes,
and diced until soft. Drain and mash potatoes.
2 tablespoons oil 2. Heat oil in a sauté pan over medium heat.
1 large onion, diced Add onion and sauté until soft, about 10 minutes.
1/2 cup Gefen
3. In a large bowl, combine potatoes, onions, potato
potato starch
starch, and eggs. Grease a silicone muffin mold
2 eggs and spoon mixture into it. Cover and bake at FEATURED
INGREDIENT
350°F for one hour. Gefen Potato
4. Refrigerate for one hour before removing from
Starch
mold. Serve at room temperature.
Mushroom Cauliflower Rice
Cook & Prep: 15min | Serves 6 | Parve | Recipe by Michal Frischman · Mishpacha
INGREDIENTS INSTRUCTIONS
2 tablespoons olive oil 1. Heat the oil in a large skillet and sauté garlic until
2 cloves garlic, minced fragrant, about 30 seconds.
1 large leek, cleaned and 2. Add in leek and mushrooms, and sauté over FEATURED
sliced medium-high heat until soft, about five minutes. INGREDIENT
12 oz box cremini Keep the heat high enough to avoid moisture Heaven &
mushrooms, Earth Riced
buildup in the pan. Cauliflower
cleaned and sliced
3. When the vegetables are soft and there is no
11/2 teaspoons salt moisture in the pan, add in the riced cauliflower,
1/4 teaspoon pepper salt, pepper, and onion powder, and stir to combine.
1/2 teaspoon onion powder Cover for two minutes to cook the cauliflower
24 oz. Heaven & Earth through, then uncover and allow the cauliflower
Riced Cauliflower to finish cooking for another minute or two.
Serve immediately.
36 Soups, Salads & Sides For thousands more recipes, visitPhotography by Hudi Greenberger Styling by Janine Kalesis
Photography by Moishe Wulliger
Styling by Renee MullerCauliflower Rice
Cook & Prep: 1.5h | Serves 6 | Parve | Recipe by Brynie Greisman · Mishpacha
INGREDIENTS INSTRUCTIONS
1-2 medium carrots, 1. Place carrots in a food processor with the knife
peeled attachment, and pulse just until small rice-like
1 lb. Heaven & Earth pieces form. Remove to a bowl, and add the riced
Riced Cauliflower cauliflower.
11/2 tablespoons nut oil 2. Heat the oil in a large skillet. Add the cauliflower
salt and pepper, to taste and carrots. Add seasoning (other spices can be FEATURED
INGREDIENT
(be generous) added, to your taste). Cook over medium heat Heaven &
pinch sugar for about eight minutes or until tender, stirring Earth Riced
2 heaping tablespoons occasionally. Add tomato paste and continue Cauliflower
tomato paste cooking for another one to two minutes.
chopped fresh parsley 3. Remove from heat and stir in a handful or
two of parsley.
4. Cover skillet and let steam to soften. Taste
and adjust seasoning if desired. Serve hot.
Note: I wanted to keep it simple. You can, however,
add a sautéed onion or chopped scallions if you wish.
Personalize the dish to your taste and according to
your family custom.
For thousands more recipes, visit Soups, Salads & Sides 39Breaded Cauliflower
with Spicy Dipping Sauce
Cook & Prep: 40min | Serves 6 | Parve | Recipe by Rivky Kleiman · Mishpacha
INGREDIENTS INSTRUCTIONS
18 oz. package fresh or 1. Preheat oven to 375°F.
frozen cauliflower
2. Line a baking sheet with parchment paper and
florets
spray with cooking spray. In a small bowl, combine
1-2 cups Haddar eggs and spices and whisk together until combined.
Gluten Free Panko Place the panko in a second small bowl.
2 eggs, lightly beaten
3. Dip each cauliflower floret into the egg mixture, FEATURED
1 teaspoon paprika INGREDIENT
making sure that it’s completely coated, then dip Haddar
1/4 teaspoon onion powder it into the panko and transfer to the baking sheet. Gluten Free
1/4 teaspoon garlic powder When all the cauliflower is breaded, spray it with Panko
1/4 teaspoon salt cooking spray for a moist and crunchy exterior.
1/8 teaspoon black pepper Bake 30 minutes until golden.
4. In a small bowl, combine all dipping sauce
SPICY DIPPING SAUCE
ingredients. Whisk together until smooth.
2 teaspoons honey Dip cooled breaded cauliflower in and enjoy.
2 teaspoons
Glicks Hot Sauce Note: If you’re using frozen cauliflower, you need
2 teaspoons lime juice not defrost it before breading and baking.
2 teaspoons imitation
mustard (optional)
WINE PAIRING
Yatir Viognier
40 Soups, Salads & Sides For thousands more recipes, visitSesame seeds are kitniyot and not used on Passover by many communities. Photography by Daniel Lailah Styling by Amit Farber
Broccoli Spinach Kugel
Cook & Prep: 2h | Serves 10 | Parve | Gebrokts | Recipe by Brynie Greisman · Mishpacha
INGREDIENTS INSTRUCTIONS
4 Yehuda Matzos, 1. Put matzos and water in a medium-sized bowl
crumbled and let sit until all water is absorbed and the
2 cups water matzos are mushy.
1 onion, diced 2. Sauté onion in one tablespoon of oil. Add the
3 tablespoons oil sautéed onion to matzos. FEATURED
INGREDIENT
11/2 cups frozen spinach 3. Rinse spinach in a colander until it defrosts into Yehuda
4 eggs pieces and add to above mixture. Add remaining Matzos
2 cups frozen broccoli oil, eggs, and seasoning. Mix together until
1/2 teaspoon garlic powder thoroughly combined.
1 teaspoon onion powder 4. Line a 7 x 11 inch pan with parchment paper. Place
1/2 teaspoon pepper, the frozen broccoli pieces on the bottom of the pan.
or to taste 5. Pour the matzo mixture on top and smooth out.
Cover the pan with foil but leave it loose so air can
escape on each side.
6. Bake for one hour at 350°F, then uncover and bake
an additional half hour.
Note: Soaking the matzo in water is considered gebrokts,
which some people do not eat on Passover.
42 Soups, Salads & Sides For thousands more recipes, visitPhotography by Daniel Lailah Styling by Michael Leibowitz
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Minute Steaks with Red Potatoes
Cook & Prep: 7h | Serves 5 | Meat | Recipe by Julie Hauser · Mishpacha
INGREDIENTS INSTRUCTIONS
ME AT 1. Wearing disposable gloves, place the meat
about 2 lbs. minute steaks into your slow cooker and smear the marinara
sauce, vinegars, honey, lemon juice, and
SAUCE
seasonings onto it.
1/2 cup Gefen Marinara
Sauce (or tomato paste, 2. Scatter sweet, red, and cooking onion pieces all
or 1 container cherry around and add potatoes, if desired. Don’t worry
tomatoes) about the lack of liquid in the slow cooker.
1/4 cup Kedem Red 3. Cook on low for six to seven hours. FEATURED
INGREDIENT
Wine Vinegar Gefen
Note: This recipe freezes well—just be sure to include
1 tablespoon balsamic the gravy. Pasta Sauce
vinegar
11/2 tablespoon honey
1/4 freshly squeezed
lemon, or 1 tablespoon
bottled lemon juice
1 teaspoon garlic powder
4 shakes paprika
6 shakes pepper
3 shakes onion powder
1/2 teaspoon salt
ONIONS AND POTATOES
3/4 sweet onion,
cut in chunks
1/2 red onion, WINE PAIRING
cut in long strips Château Trijet
1 medium cooking
onion, sliced
6 red-skin potatoes
(optional)
46 Main Courses For thousands more recipes, visitPhotography by Hudi Greenberger Styling by Janine Kalesis
Roasted Garlic and Horseradish
Crusted French Roast
Cook & Prep: 10h | Serves 10 | Meat | Recipe by Rivky Kleiman · Mishpacha
INGREDIENTS INSTRUCTIONS
4-6 pound french roast PREPARE GARLIC HORSERADISH SAUCE
or the equivalent 1. Preheat oven to 350°F.
3 heads garlic (36 garlic 2. Place unpeeled garlic cloves in a baking dish. Toss with
cloves), unpeeled olive oil, coating well. Bake for 30 minutes. Remove
1/4 cup olive oil from oven and cool.
1/4 cup prepared white
3. Lower oven temperature to 200°F. FEATURED
horseradish (or freshly INGREDIENT
grated) 4. Remove garlic cloves from olive oil, reserving the oil. Gefen
1/2 teaspoon kosher salt Mayonnaise
5. Pop garlic cloves out into a food processor. Add reserved
1/4 -1/2 teaspoon oil, kosher salt, pepper, white wine, and mayonnaise.
black pepper Pulse and mix until a creamy consistency is reached.
2 tablespoons white wine
PREPARE ROAST
1 tablespoon mayonnaise
1. Rinse the roast and pat dry. Sprinkle with
1 tablespoon olive oil, kosher salt, and pepper.
2. Sear the roast in a large, greased frying pan over
high heat, about 4 minutes per side.
3. Smear garlic horseradish sauce all over the roast.
Place it in the oven on a lower rack and roast it
slow and low, uncovered, for 11/2 - 2 hours per
pound of meat. Raise the temperature to 225°F
for the last hour.
4. Keep meat covered until ready to slice. WINE PAIRING
Goose Bay
Variation: Alternatively, you may bake the roast at Two Hemispheres
325°F for about 18-20 minutes per pound, or until
internal temperature reaches 130-140°F.
48 Main Courses For thousands more recipes, visitPhotography by Hudi Greenberger Styling by Renee Muller
Ultimate Pesach Cholent
Cook & Prep: 13h | Serves 8 | Meat | Gebrokts | Recipe by Naomi Nachman · Artscroll
INGREDIENTS INSTRUCTIONS
KISHKA KISHKA
1 carrot, peeled 1. In a food processor, purée the vegetables.
1 potato, peeled 2. Add remaining ingredients; mix to combine.
1 stalk celery
3. Place the mixture in a rectangular piece of
1 small onion
parchment paper. Roll up tightly, making sure
1/3 cup oil both ends are closed, to ensure that it doesn’t FEATURED
4 tablespoons potato leak while cooking. Set aside. INGREDIENT
starch Lipton Matzo
Ball Mix
1 cup Lipton Matzo PREPARE THE CHOLENT
Ball Mix 1. In a small bowl, combine salt, paprika, and garlic
1 teaspoon salt powder. Set aside.
11/2 teaspoons paprika 2. In a medium bowl, toss potatoes, sweet potatoes,
CHOLENT
onions, and flanken with the spice mixture. Place
1 tablespoon kosher salt into a slow cooker.
1 tablespoon paprika 3. In a small bowl, dissolve potato starch in the water.
1 tablespoon garlic Add ketchup and wine. Add to slow cooker. Place
powder prepared kishka into cholent.
6 russet or Idaho potatoes, 4. Cook on low until ready to serve, 12 hours or
peeled and cut into overnight, until flanken is tender.
1/2 inch dice
Reproduced from Perfect for Pesach by Naomi Nachman, with permission
2 sweet potatoes, peeled from the copyright holders ArtScroll/Mesorah Publications, LTD.
and quartered
2 onions, quartered WINE PAIRING
Matar Stratus
2 lbs. bone-in flanken
2 tablespoons potato
starch
1 cup ketchup
1/2 cup Alfasi Cabernet
Sauvignon or other
red wine
For thousands more recipes, visit Main Courses 51Gnocchi with Pumpkin Sauce
Cook & Prep: 1h 10min | Serves 3 | Dairy | Recipe by Joodie the Foodie
INGREDIENTS INSTRUCTIONS
GNOCCHI FOR THE GNOCCHI
8 small yukon gold 1. Place the potatoes in a pot and cover with water. Cover
potatoes, peeled the pot and bring to a boil over a high flame. Lower the
1/2 cup almond flour flame and simmer for 25-35 minutes, or until fork tender.
1 cup potato starch plus Drain the potatoes and mash with a masher or fork.
more for dusting 2. Dust a clean work surface with a little bit of potato
1 teaspoon salt starch and place the mashed potatoes on top, allowing
1/2 teaspoon white pepper them to cool. Meanwhile sift together the potato FEATURED
1/2 teaspoon garlic powder starch, almond flour, salt, pepper, and garlic. Once INGREDIENT
the potatoes have cooled, create a well in the center. Gefen
1 whole egg plus 2 yolks Roasted
Add the eggs into the middle and sprinkle the starch Chestnuts
PUMPKIN SAUCE mixture around. Starting at the walls of the well,
1 tablespoon olive oil slowly fold the potatoes and starches into the eggs,
2 shallots sliced thinly continuing until everything is mixed together,
2 cloves garlic, minced forming a smooth but slightly sticky dough. Form
the dough into a ball, cover with plastic wrap and
15 oz. can pumpkin place in the refrigerator to chill for 30-40 minutes.
11/4 cup milk
3. Bring a fresh pot of salted water to boil. Remove
1/4 cup heavy cream
the dough from the fridge and split into 6-8 pieces.
1/4 cup semi-dry
white wine 4. Starting with the first piece, gently roll out into
a 1/2 inch rope/snake. Using a bench scraper or a
1/2 cup shredded
knife, cut the rope into 1/2 - 1 inch pieces.
mozzarella
1 teaspoon salt 5. Place a fork on the counter with the tines touching
1/8 teaspoon nutmeg the counter so the back of the fork is in the air. Place
a piece of gnocchi at the top of the fork arch. Take
pinch of cayenne pepper WINE PAIRING
your index and middle fingers and place them on
1 tablespoon fresh sage, Koenig
top of the gnocchi. Applying a little bit of pressure, Gewurztraminer
chopped roll the gnocchi down the fork tines so that it gets
the fork indents. Repeat until all the pieces from
TOPPINGS
the rope are indented.
garlic confit
6. Add the shaped gnocchi pieces to the boiling water and
torn fresh sage
wait for them to float. This should take 30-60 seconds.
Gefen Roasted Chestnuts
Wait another 1-2 minutes and, using a slotted spoon,
freshly grated Parmesan remove the gnocchi from the water and place in a
colander to drain.
continued on next page
52 Main Courses For thousands more recipes, visitGnocchi with Pumpkin Sauce, cont.
7. Repeatuntil you have used up all your dough. FOR THE SAUCE
Gently rinse off the gnocchi in the colander, 8. While your gnocchi rests in the fridge, make your
like you would pasta. Refrigerate. pumpkin sauce. Heat up the olive oil in a sauce pan
Tip: Under no circumstances should you attempt to mash over a medium flame. Add in the shallots and garlic
your potatoes in a food processor. This was a complete and sauté for 2-3 minutes, until fragrant. Add in the
and utter disaster. I had to throw away the potatoes as pumpkin, milk, heavy cream, and wine, mixing
they had become completely unworkable. Instead, mash until well combined. You may need to adjust the
your potatoes with a potato masher or a good old fork. It’s milk depending on how thick or thin you want your
totally okay if there are some lumps—in fact, it’s probably sauce. Add in the mozzarella, salt, nutmeg, cayenne
even better if there are, because it means you’re still far and fresh sage and mix until everything is melted
away from over-mashing your potatoes into a sticky mess. and combined.
9. Mix the gnocchi with the sauce and plate. Top
Don’t stress when rolling out your potato ‘rope’. If rips
it’s alright because you’ll be cutting it anyway, so each plate with roasted chestnuts, freshly grated
you don’t need one long rope. parmesan cheese, garlic confit and fresh sage.
Enjoy with a glass of semi-dry white wine.
Rinse off your fork after every 20-30 gnocchi pieces as the
sticky residue will cause your gnocchi to look less pretty.
Turkey Roast with Caramelized Topping
Cook & Prep: 2h 35min | Serves 10 | Meat | Recipe by Rivky Kleiman · Mishpacha
INGREDIENTS INSTRUCTIONS
4-6 lbs. veal 1. Preheat oven to 350°F. Wash meat pat dry, then
or turkey roast place in a 9 x 13 inch baking pan. Season lightly
onion powder, garlic with onion powder, garlic powder, salt, and
powder, salt, and paprika. Crush garlic and smear all over the roast.
paprika, for sprinkling Pour sherry cooking wine and imitation soy sauce
1 clove garlic, crushed over the roast. Cover tightly with aluminum foil
1/2 cup Kedem sherry and bake for about one hour or until internal
cooking wine temperature reaches 165°F in the thickest part
2 tablespoons imitation of the roast.
soy sauce 2. Remove roast from oven. Preheat oven to broil.
WINE PAIRING
1/2 cup packed Remove foil from roast and cut shallow slits, one inch Les Marronniers
brown sugar apart, across the top of the roast. Combine brown Chablis
4 teaspoons sugar and mustard in a small bowl and spread over
imitation mustard the roast. Broil three to five minutes, until brown
sugar mixture begins to bubble and caramelize.
Remove from oven. Allow to cool and then slice.
54 Main Courses For thousands more recipes, visitPhotography by Daniel Lailah
Styling by Amit FarberSweet and Saucy Brisket
Cook & Prep: 14h | Serves 10 | Meat | Recipe by Norene Gilletz · KosherScoop.com
INGREDIENTS INSTRUCTIONS
2 large onions, sliced 1. Spray a large roasting pan with cooking spray.
5 lb. brisket, well Spread onion slices in bottom of pan and place
trimmed brisket on top. Season brisket on all sides with
1 tablespoon garlic, garlic, basil, salt and pepper.
minced 2. In a medium bowl, combine cranberry sauce,
1 teaspoon dried basil tomato sauce, balsamic vinegar and honey. Mix
salt & pepper well. Spread sauce evenly on top and around
1 can jellied brisket. Pour wine or water around and underneath FEATURED
brisket. Cover pan tightly with aluminum foil. INGREDIENT
cranberry sauce Gefen
3/4 cup tomato sauce (Can be prepared up to this point and marinated Honey
2 tablespoons for 24 hours in the refrigerator.)
balsamic vinegar 3. Preheat oven to 325°F.
2 tablespoons 4. Cook brisket, covered, for about four hours, until
Gefen Honey fork tender. (Calculate 45 minutes per pound).
3/4 cup Alfasi Cabernet During the last hour of cooking, loosen foil
Sauvignon or other dry slightly and baste brisket occasionally.
red wine (or water) 5. When done, remove pan from oven and cool
completely. Cover and refrigerate overnight.
6. Remove congealed fat from the surface. Slice
brisket thinly across the grain, trimming away
excess fat.
7. Place brisket slices and gravy in a covered casserole
and reheat in an oven preheated to 350°F for 25-30
WINE PAIRING
minutes before serving. Shiloh Secret
Reserve Shiraz
Note: Keeps for three to four days in the refrigerator;
reheats well. Freezes well for up to four months.
Variation | Slow Cooker Method: Spray the slow cooker
insert with cooking spray. Reduce liquid to 1/3 cup. You need
less water in the slow cooker as there is little evaporation.
Place a sheet of parchment paper on top of the meat to hold
in the steam. Cook on high setting for one hour, then on low
setting until tender, 8 to 10 hours. Some briskets may take
up to 12 hours to cook.
For thousands more recipes, visit Main Courses 57Schnitzel Pieces with Sweet Red Sauce
Cook & Prep: 1h 30min | Serves 4 | Meat | Recipe by Brynie Greisman · Mishpacha
INGREDIENTS INSTRUCTIONS
MARINADE 1. Combine all marinade ingredients in a small bowl.
2 eggs Add chicken cutlet pieces and mix well to coat evenly.
1/4 cup water Cover and place in fridge for at least a half hour.
1 teaspoon oil 2. Meanwhile, prepare sauce: Heat oil in a saucepan
1 teaspoon baking powder and sauté onions and garlic until golden, about 15
1 teaspoon salt minutes. Add remaining ingredients and bring to a
paprika, to taste boil. Boil for two minutes and remove from heat.
cayenne pepper, to taste 3. Remove marinated chicken pieces from fridge. FEATURED
INGREDIENT
SAUCE Heat a generous amount of oil in a large frying Gefen
2 tablespoons oil pan. Dip chicken pieces into potato starch and fry Ketchup
a few minutes on each side, until golden. Drain
2 onions, diced
in a pan lined with paper towels. Repeat with
2 cloves garlic, diced remaining chicken.
2/3 cup brown sugar
4. Halfway through, preheat the oven to 350°F. Place
1/3 cup Gefen Ketchup
all the chicken pieces in a 9 x 13 inch aluminum
1/4 cup water pan. Pour sauce over chicken until pieces are evenly
a pinch of salt coated. Bake for half an hour, uncovered, but cover
MAIN INGREDIENTS it if the sauce is evaporating before chicken is
2.2 lbs. chicken cutlets, finished cooking.
cut into small pieces Tip: If you like a lot of sauce with your chicken pieces, double
or strips the amount of sauce. You can also freeze it on its own and use
oil for frying with any chicken, meat, or even hamburgers.
3/4 cup potato starch Serving Suggestion: Put a small amount of mashed
potatoes in a ring form on a plate. Remove ring. Spoon
WINE PAIRING
chicken pieces over mashed potatoes. Drizzle with sauce. Terra di
Garnish with greens of your choice. Seta Chianti
Classico
58 Main Courses For thousands more recipes, visitPhotography by Daniel Lailah Styling by Amit Farber
Crunchy Baked Chicken Fingers
with Gluten Free Breading
Cook & Prep: 45min | Serves 4 | Meat | Recipe by Elky Friedman · Ami
INGREDIENTS INSTRUCTIONS
1/2 cup Gefen Light 1. Preheat oven to 375ºF. Grease a baking sheet with
Mayonnaise nonstick cooking spray. (Use olive oil to grease it if
3 tablespoons you don’t use cooking spray on Pesach).
Or Haganuz 2. In a small bowl, combine mayonnaise and wine.
Gewürztraminer
or other semi-sweet 3. In the bowl of a food processor, pulse the almonds. FEATURED
INGREDIENT
white wine Do not grind them too finely. There should be both Gefen Light
11/4 cups almonds, toasted small and large pieces of almonds. Mayonnaise
1/2 cup potato starch 4. In a second small bowl, combine the coarsely
1 teaspoon paprika ground nuts, potato starch, paprika, garlic
1/2 teaspoon garlic powder powder, and salt.
1/2 teaspoon salt 5. Dip each chicken finger into the mayonnaise
1 lb. chicken cutlets, mixture, then coat evenly with the nut mixture.
cut into finger-sized Place on prepared baking sheet and repeat with
nuggets remaining chicken.
6. Bake uncovered for 20 minutes. Serve warm.
Yields about 20 pieces.
Note: A little dipping sauce goes a long way. I combined
1 cup duck sauce (sugar-free or regular), 3 tablespoons
ketchup, and 1½ tablespoons vinegar in a saucepan.
Bring to a boil and simmer over low heat for 5 minutes.
WINE PAIRING
Or Haganuz
Gewürztraminer
60 Main Courses For thousands more recipes, visitPhotography by Moishe Wulliger Styling by Renee Muller
Pulled Barbeque Brisket
with Potato Flatbreads
Cook & Prep: 5h 50min | Serves 12 | Meat | Recipe by Rivky Kleiman · Mishpacha
INGREDIENTS INSTRUCTIONS
POTATO FL ATBRE ADS PREPARE THE FL ATBRE ADS
6 small-medium russet 1. Preheat oven to 400°F. Prepare a parchment-lined
or Idaho potatoes
baking sheet and set aside.
3 eggs
1 heaping tablespoon 2. Process the potatoes in your food processor.
kosher salt Transfer to a mixing bowl. Add the eggs, potato
1/4 teaspoon black pepper starch, salt, and pepper and mix well.
1/2 cup Gefen Potato Starch FEATURED
3. Heat the oil in a small saucepan. When oil is heated INGREDIENT
1/2 cup oil through, add to the potato mixture (it should sizzle) Gefen
and stir well. Transfer potato mixture to the baking Ketchup
BRISKET
3-31/2 lbs. second-cut brisket sheet and smooth it down evenly so you have a thin
1 large Spanish onion, sliced layer. Bake for 40-50 minutes or until golden brown
kosher salt, to taste and crispy. Set aside.
pepper, to taste
4 cloves garlic, crushed PREPARE THE BRISKET
1/2 cup water + 3/4 tsp 1. Preheat oven to 325°F.
chicken soup mix
2. Rinse brisket and pat dry. Slice the onion and
1-2 tsp potato starch,
arrange on the bottom of a roasting pan.
for thickening
Lay the brisket on top of the onions.
BARBECUE SAUCE
3. Season well with salt and pepper. Smear the garlic cloves
2/3 cup Gefen Ketchup
1/2 cup kosher for Passover over the meat. Pour chicken broth around the roast.
cider vinegar 4. Combine barbecue sauce ingredients and pour
1/4 cup brown sugar over the brisket.
2 teaspoons smoked paprika
5. Cover well and bake for four hours or until fork-
1 teaspoon onion powder
1 teaspoon sea salt tender. Use two forks to pull apart the brisket.
1 teaspoon pepper PREPARE THE AIOLI
4 cloves garlic, crushed
1. Preheat oven to 350°F.
ROASTED GARLIC AIOLI
2. Sliceoff the top of the garlic bulb, exposing the tips
1 head of garlic
1 tablespoon olive oil of the cloves. Place the garlic bulb in the center of
3/4 cup mayonnaise a piece of foil. Drizzle with oil. Seal the foil well
2 tablespoons lemon juice and roast the garlic in the oven for 30-35 minutes.
1/2 teaspoon pepper Remove from oven and cool.
1/3 teaspoon salt continued on next page
For thousands more recipes, visit Main Courses 63Pulled Barbeque Brisket with Potato Flatbreads, cont.
3. Pop
out the cooled garlic cloves (by pressing widthwise. Smear the entire potato flatbread
from the bottom) into a small bowl. Add the with the roasted garlic aioli. Top with the pulled
remaining aioli ingredients. Mix together with brisket. Serve one flatbread per person.
an immersion blender. 3. Pour remaining brisket liquid into a small
saucepan. Add one to two teaspoons potato starch
F O R A S S E M B LY
when cold. Slowly bring to a boil and simmer
1. Turn the potato flatbread out of the baking sheet until thickened. Drizzle over each flatbread
and onto a piece of parchment paper. Peel the before serving.
parchment paper off the bottom. Flip back into
the baking sheet right side up. Tip: The components can be made ahead of time and
2. Using a sharp knife, slice the potato flatbread
frozen separately. Defrost and then put together.
in half lengthwise, then slice into six pieces
Garlic Chicken Breasts
Cook & Prep: 55min | Serves 6 | Meat | Gebrokts | Recipe by Rivky Kleiman · Mishpacha
INGREDIENTS INSTRUCTIONS
1 cup gluten free 1. Preheat oven to 425°F.
seasoned bread crumbs
2. Line a baking sheet with parchment paper and
1 packet Lipton spray with cooking spray. If necessary, pound
Matzo Ball Mix chicken cutlets to about ¼-inch thick. FEATURED
½ teaspoon onion powder INGREDIENT
3. Combine gluten free bread crumbs, matzo ball Lipton Matzo
1 teaspoon garlic powder, Ball Mix
mix, onion powder, ½ teaspoon garlic powder,
divided
parsley flakes, and salt in a large resealable plastic
1 tablespoon dried bag. Pour the non-dairy milk into a small bowl.
parsley flakes
4. Dip each chicken cutlet in the non-dairy milk, then
½ teaspoon salt
drop into the plastic bag and coat very well. Place
6 thinly sliced chicken each coated cutlet on the sprayed baking sheet.
cutlets, or 3 thicker
breasts, sliced in half 5. In a small bowl, combine the margarine and
¼ cup non-dairy milk remaining ½ teaspoon garlic powder with a fork.
Form the mixture into a loaf shape (I recommend
¼ cup (½ stick) margarine
wearing gloves).
6. Slice garlic margarine into six even pieces. Lightly
spray the cutlets with cooking spray and then place a
piece of garlic margarine in the center of each cutlet.
WINE PAIRING
7. Bake uncovered for 30-35 minutes. Goose Bay
Pinot Noir
64 Main Courses For thousands more recipes, visitSesame seeds are kitniyot and not used on Passover by many communities. Photography by Daniel Lailah Styling by Amit Farber
Advertisement A L W A Y S A C L A S S I C
desserts
Pesachdige Mocha Bars
Cook & Prep: 50min | Serves 20 | Parve | Gebrokts | Recipe by Brynie Greisman · Mishpacha
INGREDIENTS INSTRUCTIONS
2 eggs 1. Preheat oven to 350°F.
1/3 cup sugar 2. Beat eggs and sugar for five minutes, or until light
2 oz. good quality and lemony in color.
parve chocolate
3. Meanwhile, melt chocolate. Add oil to melted
1/3 cup oil
chocolate and cool. Add this mixture to eggs and
1/2 cup Yehuda Matzo sugar, and mix well.
Cake Meal FEATURED
4. Gradually stir in cake meal, salt, vanilla sugar, and INGREDIENT
1/4 teaspoon salt Yehuda
coffee granules. Add nuts at very end and mix just
1 tablespoon vanilla sugar until combined.
Cake Meal
1 tablespoon instant
5. Pour into 7 x 11 inch (or 9 x 13 inch for a lower
coffee granules
bar) baking pan lined with parchment paper.
1/4 cup finely chopped
Bake for 20 minutes or until set. Cut into bars
walnuts or nuts of
while still warm.
your choice
WINE PAIRING
Porto Cordovero
68 Desserts For thousands more recipes, visitChocolate Meringue Squares
Cook & Prep: 45min | Serves 8 | Parve | Recipe by Brynie Greisman · Mishpacha
INGREDIENTS INSTRUCTIONS
FILLING MAKE THE CAKE BOTTOM
11/2 large bars (150 g.) 1. Preheat oven to 350°F.
bittersweet chocolate
2. Beat egg yolks and sugars until thick and lemony—
1/4 cup Jeunesse Cabernet about 3-5 minutes. Add oil and mix well. Add juice,
Sauvignon or other alternating with dry ingredients, and mix until
sweet red wine thoroughly combined.
FEATURED
TOPPING 3. Pour into a 10 x 15 inch baking pan lined with INGREDIENT
5 egg whites parchment paper. Bake for 10-15 minutes. Set Gefen
aside to cool. Coconut
1/2 cup sugar Chips
3/4 - 1 cup coconut flakes Tip: When baking cakes with potato starch, it is
or ground nuts recommended to sift the potato starch into the batter
(with a small sifter) while mixing, so it doesn’t settle to
CAKE BOTTOM
the bottom of the cake. Tried-and-true!
5 large egg yolks
1/2 cup sugar MAKE THE FILLING
2 tablespoons vanilla 1. Meltchocolate for filling. Add wine and mix
sugar (equal to together. Carefully spread on cooled cake.
2 packets)
1/2 cup oil MAKE THE TOPPING
1/4 cup orange juice 1. Beategg whites until stiff, gradually adding
11/4 cups potato starch sugar. Fold in coconut or nuts. Spread on top
21/2 teaspoons of the chocolate layer. Return to oven and bake
baking powder for an additional 20 minutes, until meringue is
golden. Cool before cutting into squares. WINE PAIRING
pinch of salt
Or Haganuz
Tip: This cake freezes well. Pisga
Note: For a slightly different texture, try using
Gefen Coconut Chips!
For thousands more recipes, visit Desserts 71Absolutely Addictive Matzo Brittle
Cook & Prep: 20min | Serves 8 | Parve | Gebrokts | Recipe by Rachel Nayman · Kosher.com
INGREDIENTS INSTRUCTIONS
1. Preheat oven to 375°F. Arrange matzos in
BA SIC MATZO BRIT TLE
a single layer on a foil-lined pan.
4 square pieces of
Yehuda Matzo 2. Melt margarine and brown sugar in a pot
1 stick margarine until caramelized.
FEATURED
1/8 teaspoon salt 3. Pour caramel mixture over matzo and let bake for INGREDIENT
1 cup brown sugar seven minutes. Remove from oven and sprinkle Yehuda
with chocolate chips or chocolate as specified for Matzo
POMSTACHIO
your chosen toppings. Place back into oven for
8 ounces white or dark two minutes, then spread to cover. Sprinkle with
chocolate chips remaining topping. (For s’mores and mint magic,
3/4 cup chopped salted place back into oven for another two minutes).
pistachios Drizzle with more melted chocolate.
FEATURED
1/2 cup pomegranate seeds INGREDIENT
4. Freeze and break into bark pieces.
Glicks
S’MORES TOPPING Chocolate
1/2 cup Glicks Chips
Chocolate Chips
1/2 cup mini
marshmallows
CHOCOL ATE CR A ZE
1/2 cup chocolate
almond slivers or
crushed almonds
MINT MAGIC
8 ounces white chocolate
crushed mint candies
72 Desserts For thousands more recipes, visitPhotography and Styling by Rachel Nayman
Photography by Daniel Lailah
Styling by Amir FarberFruit Cup with Brandy Sauce
Cook & Prep: 25min | Serves 24 | Parve | Recipe by Rivky Kleiman · Mishpacha
INGREDIENTS INSTRUCTIONS
FRUITS PREPARE THE BRANDY SAUCE
fruits of your choice, cut 1. Bringthe sugar, cinnamon sticks, and water to a
into cubes or balls boil in a small saucepan over medium heat, stirring
occasionally. It will become a cloudy liquid. As
BRANDY SAUCE
soon as the liquid turns clear, turn off the heat
1½ cups sugar and add the brandy. Mix and allow to cool.
2 cinnamon sticks Note: The brandy sauce can be prepared up to a week in FEATURED
¾ cup water advance and stored in the refrigerator. INGREDIENT
Gefen
2-3 tablespoons brandy Coconut
PREPARE THE CRUNCH
Chips
CRUNCH 1. Forthe crunch, preheat oven to 350°F. Toss all
¼ cup oil the crunch ingredients together. Place on a
3 tablespoons sugar parchment-lined baking sheet and bake for 10-15
2/3 cup brown sugar minutes. Remove from oven and allow to cool.
¼ cup almond flour Note: The crunch can also be prepared in advance and
½ cup chopped pecans or stored in a resealable plastic bag in the freezer.
walnuts
A S S E M B LY
½ cup ground nuts
1. Prepare fresh fruit cups with fruits of your choice,
¼ cup coconut flakes
(optional) either layered or mixed together.
1 teaspoon cinnamon 2. Spoon 2-3 tablespoons of brandy sauce over the fruit.
(optional) 3. Top with the crunch.
Note: Yields enough to top approximately 24 portions. Use
as much as you need and save the extras for another time.
For thousands more recipes, visit Desserts 75Cookie Cake
Cook & Prep: 1h | Serves 10 | Parve | Recipe by Chanie Nayman · Mishpacha
INGREDIENTS INSTRUCTIONS
BAT TER BAKE
3/4 cup oil (freeze it for 1. Preheat oven to 350°F.
best results)
2. Beat together the oil and sugar in the bowl of
11/4 cups sugar your mixer. Add the eggs. With a spoon, gently FEATURED
2 eggs INGREDIENT
mix in the ground almonds, potato starch and Glicks
1 cup ground almonds salt. Add the chopped pecans and chocolate Chocolate
1 cup potato starch chips, mixing well. Chips
pinch of salt 3. Divide batter evenly between 4 parchment paper-
3/4 cup chopped pecans lined 9 inch round pans and bake for 22 minutes.
3/4 cup Glicks Cool and set aside.
Chocolate Chips
FOR THE CREAM
CREAM 1. Beatthe egg yolks in a food processor fitted with
2 egg yolks the S blade. Slowly add the oil in a steady stream.
1 cup oil It will become the texture of mayonnaise. Add the
1 tablespoon lemon juice lemon juice and confectioners sugar and mix well.
21/2 cups confectioners Refrigerate until ready to use.
sugar
FOR THE NUT CRUNCH
NUT CRUNCH
1. Place almonds and sugar together in a frying pan
1/2 cup slivered almonds without any oil. Allow the sugar to caramelize,
1/4 cup sugar stirring constantly, for about five minutes. WINE PAIRING
Zion Fortissimo
2. Spread out on parchment paper to cool, then chop
in the food processor until you have small chunks.
ASSEMBLE
1. Arrange one cookie layer on a platter. Spread a
layer of cream on top, followed by a sprinkle of
nut crunch. Repeat layering three times and end
with the cream.
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