Passover Recipes from Temple Emanu-El Sisterhood - March 9th, 2021
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Passover Recipes from Temple Emanu-El Sisterhood
March 9th, 2021
1
SOUPS, SALADS, AND APPETIZERS
2
Carrot and Orange Soup - Silver Palate Cookbook
(Cookbook Committee)
Serves:4-6
Ingredients:
4 Tablespoons sweet butter 1 cup fresh orange juice
2 cups finely chopped yellow onions salt and freshly ground black pepper, to taste
12 large carrots, about 2 lbs. peeled and chopped grated fresh orange zest to taste, optional
4 cups chicken stock
Preparation:
Melt the butter in a pot.
Add onions, cover, and cook over low heat until tender and lightly colored, about 25 minutes.
Add carrots and stock and bring to a boil.
Reduce heat, cover, and simmer until carrots are very tender, about 30 minutes.
Pour the soup through a strainer and transfer the solids to the bowl of a food processor.
Add 1 cup of the cooking stock and process until smooth.
Return the puree to the pot and add the orange juice and additional stock, 2 to 3 cups until the soup is the de-
sired consistency.
Season to taste with salt and pepper; add orange zest.
Simmer until heated through. Serve immediately.
Pesach Rolls
(Ingrid Dunowitz)
My mom used to make these for my brothers and me to bring to lunch --- not like my kids who don’t have
school during Passover.
1 ½ cups Matzah meal 1 cup water -- boiling
1 teaspoon salt ½ cup oil
1 Tablespoon sugar 4 eggs
Preparation:
Mix the Matzah meal, salt and sugar together. Boil the water and oil in a saucepan. (Don’t let the water boil
too long because it changes the proportion of matzah meal to water.)
Stir well to combine and thoroughly beat in eggs to the mixture, one at a time. Let stand covered for 15 minutes
to allow matzoh meal time to absorb the water. (Adding more meal when the mixture looks too thin makes the
finished product dry and heavy.)
Oil your hands and shape the ovals. Grease your forefinger and insert into the middle of the roll until a hole is
formed in the center.
Put shaped roll on a greased or parchment-lined cookie sheet. Bake at 375° for 45-50 minutes. Makes about 8
depending on the size that you make them.
3
Cucumber Salad
(Gerri Penn)
3 English Cucumbers (peeled & thinly sliced) 1/2 teaspoon sugar
1 red onion (peeled & thinly sliced) 1/2 teaspoon salt
1/4 cup minced fresh dill Black pepper to taste (I don’t use pepper)
1/3 cup white vinegar Paprika for decoration
2 teaspoons fresh lemon juice
Preparation:
Place cucumber slices in a bowl & add onion. Combine vinegar, lemon juice, dill and sugar & mix well. Pour
over the cucumbers & marinate for 30 minutes.
(I marinate overnight). Before serving, add the salt & pepper and mix slightly.
(I marinate it with salt). Place the cucumber salad in a serving
dish with juices & sprinkle some paprika (optional). Serves 6-8
Caprese Kebobs
(Robin Zusmann)
mozzarella balls Marinade:
grape tomatoes 1 bunch fresh basil, chopped
cucumber chunks salt and pepper to taste
olives 1/4 cup vinegar
red onion (optional) 1/4 cup olive oil
Preparation:
Mix marinade and add mozzarella, tomatoes, cucumbers, and olives.
Arrange the ingredients on skewers and serve.
Portobello Mushroom Appetizer
(Kelli Rosenfeld)
1 to 1/2 lbs. portobello mushrooms salt
2 Tablespoons olive oil pepper
1 to 1/2 shallots, minced parsley chopped for garnish
2 cloves garlic, minced Serve with Matzo crackers
1 Tablespoon sherry vinegar
Preparation:
Working in batches, coarsely chop portobello in a food processor.
In large skillet, set over med-high heat, heat oil. Add shallots & garlic & cook, stirring until softened (1-2 mins).
Add mushrooms, reduce heat to medium & cook, stirring occasionally until all the liquid has evaporated, about
30 minutes.
Raise the heat to high, add vinegar to cook, stirring until the vinegar has evaporated.
Remove from heat and season with salt & pepper. Garnish with chopped parsley & serve warm or at room
temperature with crackers.
4
CHAROSET 5
Charoset Alegra – Greek
(Denise Spiegel)
3/4 cup golden raisins 10-12 ounces dates, pitted and chopped
1/2 cup fresh orange juice 3/4 cup walnuts, toasted, cooled if desired
2 large navel oranges, peeled, sectioned and chopped Up to 1/2 cup sweet Passover wine
1 large apple, peeled, cored and chopped
Preparation:
Soak raisins in orange juice until plump.
Add all other ingredients except the wine.
Mix well.
Then add a little wine if desired.
Persian Charoset
(Linda Satloff)
25 dates, diced ¼ cup cider vinegar
½ cup unsalted pistachio nuts, toasted and chopped ½ teaspoon cayenne pepper
½ cup yellow raisins 1 Tablespoon ground cloves
1 ½ apples, peeled, cored, and chopped 1 Tablespoon cardamom
1 orange, peeled and diced 1 teaspoon cinnamon
½ - 1 cup sweet Passover wine 1 Tablespoon black pepper
Preparation:
Mix all ingredients and refrigerate. Serve at room temperature.
Passover Venetian Marzipan Charoset
(Paula Fine)
1 can Almond paste zest of 1 orange
1 box dates, chopped 1 box white raisins
1 bag dried apricots, chopped Honey to moisten
1 cup chopped walnuts Red wine to moisten
1 cup chopped almonds
Preparation:
Mix almond paste, dates, apricots, walnuts, almonds, orange zest, and raisins in a bowl.
Add honey and wine to moisten lightly until you can form a ball with the mixture.
Serving:
Place a small amount on your Seder Plate and the remainder in a serving bowl. This dish can serve as a fruity
side dish to your entrée. Or it can be shaped into small balls and dipped into chocolate to make a candy delight
for your family.
6Sephardic Charoset
(Laura Sillins)
2-1/2 cups of pitted dates 1/2 teaspoon ground cloves
2/3 cup raisins 1/2 teaspoon ground cinnamon
1 cup walnuts 1 cup sweet white wine
1-1/4 cup blanched whole almonds 1 cup red wine
Preparation:
In a food processor, pulse the dates, raisins, walnuts, almonds, cloves and cinnamon until coarsely chopped.
Transfer to a bowl, and stir in white wine. Cover and refrigerate overnight.
Just before serving, add red wine and stir to combine.
Serve with lettuce and matzos.
Makes 25 servings
7VEGETABLES AND SIDE DISHES
8Asparagus Braised with Fresh Rosemary and Bay Leaves
(Rhea Berger)
2 pounds fresh green or white asparagus, bottoms 1 teaspoon kosher salt
trimmed, peeled if tough 3 sprigs fresh rosemary
1 Tablespoon olive oil 3 bay leaves, preferably fresh
Preparation:
In a skillet large enough to hold the asparagus in a single layer, combine the asparagus, oil, salt, rosemary and
bay leaves.
Sprinkle with 3 tablespoons cold water.
Cover and cook over high heat just until the oil and water mixture begins to sizzle.
Reduce heat to medium and braise the asparagus, covered, turning from time to time, until the asparagus begins
to brown in spots, about 8-10 minutes. Serve immediately.
Note: Cooking time will vary based on the thickness of the asparagus.
Carrot Soufflé
(Nora Floersheim)
My family loves this dish and asks for it every time we eat together.
2 (14 ½- ounce) cans carrots, sliced ½ teaspoon salt
1 cup sugar 1 teaspoon cinnamon (I frequently bake it with an
3 eggs, beaten additional cinnamon stick which I remove before
2 Tablespoons Matzoh meal (you can substitute 2 adding the topping. My grandkids love the extra
tablespoons of flour when it’s not Passover) cinnamon flavor.)
1 teaspoon baking powder (substitution for Passover 1 cup whole milk
is ¼ teaspoon baking soda plus ½ teaspoon cream of
tartar)
Topping:
1 cup brown sugar Combine all topping ingredients and set aside. (The
1 cup chopped nuts topping is added after the carrot portion has baked.)
1/3 cup butter, softened but not melted
Preparation:
Preheat oven to 350°.
Grease a 2-quart casserole. (I like using a soufflé dish or round casserole.)
Drain carrots well and then puree in food processor. Add eggs to carrot mixture. Add the sugar and process
until combined. In a separate bowl, mix matzoh meal with other dry ingredients. Add dry ingredients to carrot,
egg, and sugar mixture. Process until well combined. Then add milk with processor running. Pour contents of
food processor into a 2-quart casserole dish.
Bake at 350 degrees for about one hour until mixture is firm. (The center shouldn’t jiggle.) Remove carrot
mixture from oven and carefully drop topping over surface of hot casserole and return casserole to oven. Finish
baking for about 10 minutes or until topping has spread over the carrots.
9Spinach Gnocchi
(Anne Mandel)
2 packages (10 ounces each) frozen leaf spinach ½ cup potato starch
1 cup ricotta cheese Dash of nutmeg
1 cup Parmesan cheese, grated ½ teaspoon salt
2 egg yolks
Topping:
5 Tablespoons butter, melted
½ cup Parmesan cheese, grated
Preparation:
Preheat oven to 350°.
Thaw spinach and squeeze dry.
Mix the spinach with the Ricotta cheese, 1 cup Parmesan cheese, egg yolks, potato starch, nutmeg, salt, and
pepper.
Boil 3 quarts of water with one teaspoon of salt.
Make small patties out of the spinach mixture and ease them carefully into the boiling water. When the patties
rise to the surface, they are ready.
Butter an oven-proof dish and arrange the Gnocchi inside without overlapping. Top with the melted butter and
sprinkle with the ½ cup grated Parmesan cheese.
Bake at 350° for about 15 minutes until warmed through.
This recipe may be doubled. It may be ahead and frozen thawed and then baked. This dish is a Passover recipe,
but it is delicious anytime.
Garlic Pesach Stuffing
(Linda Satlof)
5 cups matzoh farfel ½ teaspoon pepper
2 cups oil 1 teaspoon paprika
1 1/3 cups minced celery 4 eggs
1 1/3 cups minced onions 2 cans chicken broth
1 teaspoon salt 1 cup mushrooms
2 teaspoons minced garlic
Preparation:
Preheat oven to 350°.
Sauté onions and celery in oil until tender.
Add farfel and toast lightly. Add garlic and mushrooms and cook for 2-3 minutes, stirring well.
Add salt, pepper and paprika. Stir well.
Continue to cook and add 4 beaten eggs and broth. Stir until all broth is absorbed.
Pour into a lightly greased 13 x 9 x 2 dish. Bake for 45 minutes or until the top is golden brown.
10Marinated Brussel Sprouts
(Robin Zusmann)
1 bag frozen Brussel sprouts (I like the small ones)
16 ounces sweet balsamic vinegar (I like the one from
the stainless-steel urns at Whole Foods)
Preparation:
Place frozen Brussel sprouts in a large mason jar. Fill jar with balsamic vinegar to cover. Leave refrigerated for
3 days.
Strain and serve with toothpicks.
Green Beans with Balsamic-Glazed Pearl Onions
(Robin Zusmann)
2 pounds frozen pearl onions, thawed 1 teaspoon salt, divided
½ cup balsamic vinegar, divided 3 pounds fresh green beans, trimmed
1 Tablespoon butter or margarine ¼ cup mild olive oil, for lighter version - see
1 Tablespoon vegetable oil directions
2 teaspoons fresh thyme or 1 teaspoon dried 1 Tablespoon Dijon mustard
1 ½ teaspoons black pepper, divided
Preparation:
Preheat oven to 400°.
In a medium nonreactive saucepan, combine ¼ cup balsamic vinegar, butter, vegetable oil, thyme, 1 teaspoon
pepper, and ½ teaspoon salt. Stir over low heat until butter is melted. Stir in onions to coat. Spread onions in
a single layer on a baking sheet and roast for 35 to 40 minutes, stirring occasionally, until onions are browned.
Remove and set aside.
In a large pot of boiling, salted water, blanch the green beans until tender, about 4-5 minutes. Drain, rinse with
cold water and set aside.
In a large bowl, combine olive oil, water (if using light version), mustard, remaining vinegar and salt. Add
green beans and roasted onions to the dressing and toss well. Transfer the vegetables to a large casserole, about
2 ½ quarts. (Can be prepared to this point up to 1 day ahead; cover, refrigerate. Return to room temperature
before proceeding.)
Cover and bake at 350°. for about 20 minutes, or until heated through.
NOTES: For a lighter version, substitute 5 teaspoons of olive oil and 4 teaspoons of water for the 1/4 cup of
olive oil listed in the ingredients.
11VEGETARIAN MAIN DISHES
12Egg Casserole
(Betsy Cohen)
Sheets of Matzoh, as needed 8 eggs, beaten
½ cup white sugar 2 Tablespoons brown sugar
1 teaspoon vanilla extract ½ - 1 teaspoon cinnamon
2 cups whole milk ¼ - ½ cup golden raisins
Preparation:
Butter 9 x 13 glass casserole dish.
Combine milk, eggs, white sugar, and vanilla. Beat well.
Layer matzoh and raisins in baking dish. Repeat matzoh and raisins for 3 layers.
Pour liquid over entire casserole. Cover your dish and put in refrigerator overnight.
Next morning, preheat oven to 350°. Remove casserole from refrigerator and uncover. Sprinkle brown sugar
and cinnamon over the top. Bake for 35-40 minutes and cook through until golden brown. Serve hot.
(Adapted by Cookbook Committee)
Eggplant Farfel Casserole
(Caitlin Silvi)
This version is vegan, but feel free to add Parmesan or mozzarella cheese if you want some extra flavor. We
added cheese and even the meat eaters loved it.
1 large onion, chopped 1 teaspoon salt
3 Tablespoons oil ½ teaspoon pepper
1 medium eggplant, peeled and then cut into cubes 2 large tomatoes, diced
1/4 cup diced green pepper 1 1/2 cups matzah farfel (don’t cringe, just wait!)
11 ounce tomato-mushroom sauce (or any jarred
Kosher for Passover sauce you want)
Preparation:
Preheat oven to 350°.
Sauté onions in oil until tender. Combine onions, eggplant, green pepper, tomato-mushroom sauce, and
seasoning. Cook, covered, for 15 min or until eggplant is tender. Stir in tomatoes. Alternately layer vegetable
mixture and farfel, beginning and ending with the vegetable mixture in a 2-quart baking dish (I use the 9 x 13
size).
Bake at 350° uncovered for 25 minutes.
13Quinoa and Vegetable Stew
(Paula Gruskin)
This stew is absolutely delicious. Don’t let the exotic quinoa run you off. This versatile high-protein source is
easy to cook and great for breakfast, lunch, dinner, or even in baking!
2 Tablespoons canola oil 8 canned whole peeled tomatoes, chopped
2/3 cup quinoa 4 Tablespoons tomato sauce from canned tomatoes
1 carrot, diced 1-1/2 cups Chinese cabbage, sliced
½ onion, finely chopped 8 basil leaves, torn
1 small head cauliflower, chopped 2 bay leaves
½ green bell pepper, seeded and chopped 4 shakes of Italian seasoning
2 cloves garlic, crushed 2 cups baby spinach
2 cups vegetable stock Salt and pepper to taste
3 1/2 cups water ¼ cup parsley, for garnish
Preparation:
Heat the oil in a large pot or Dutch oven on medium-high heat. Stir in the quinoa, carrot, onion, bell pepper,
cauliflower, and garlic. Cook the mixture for a few minutes until lightly browned, stirring frequently.
Pour in the stock, water, tomatoes and sauce, cabbage, bay leaves, Italian seasoning, basil, and spinach. Increase
the heat to high and bring to a boil.
Reduce the heat to medium and simmer until the quinoa and vegetables are tender, about 10 minutes. Season
the dish to taste with salt and pepper. Garnish with parsley before serving. Also don’t forget to remove the bay
leaves!
Eight Vegetable Dumpling Stew
(Carol Katz)
2 onions 1 can (6 ounces) tomato paste
2 carrots 1 Tablespoon sugar
2 red peppers 1 teaspoon salt
2 tomatoes For the dumplings:
2 ribs celery 2 eggs
1 cup fresh mushrooms 1 1/2 cup matzah meal
1/3 cup oil 1 teaspoon salt
1 package (10 ounces) frozen green beans 1/3 cup water
1 package (10 ounces) frozen yellow beans (optional) 6 Tablespoons oil
Preparation:
Slice the onions, carrots, peppers, tomatoes, celery and mushrooms.
Heat the oil in a large heavy pot, add the vegetables and sauté for ten minutes.
Add the frozen vegetables, tomato paste, salt and sugar with one cup of water. Cover and cook for twenty
minutes.
Mix the dumpling ingredients and form small dumplings with wet hands (little matzo balls).
Use a wooden spoon to make small wells in the veggie stew and drop the dumplings in carefully. Cover and
cook for an additional twenty minutes. Enjoy! Serves 6 to 8
14Matzoh Lasagna
(Susan Rosner)
3-4 sheets of matzoh 1/4 cup parmesan cheese to sprinkle, optional
1 (5 ounce) box of baby spinach, stems removed 1 egg, beaten
1-2 minced garlic, lightly sautéed in 1 tablespoon 1 package of fresh basil, chopped roughly
olive oil 28-ounce jar of marinara sauce, or favorite tomato
1 1/2 packages of Farmer Cheese (my preference) or sauce
1 (16 ounce) container of Ricotta Cheese extra Virgin Olive Oil or olive oil spray for pan
1 package shredded mozzarella cheese
Preparation:
Preheat oven to 350°. Use oil or spray to grease 12 ½ x 7 rectangular baking dish or 8 x 8 square pan.
In a bowl, mix farmer cheese (or ricotta) with egg, garlic and basil. Set aside.
Soften matzoh in a bowl for 25 seconds in warm water.
Put a layer of sauce on the bottom of pan. Then place 2 softened matzoh boards on top of sauce, adding pieces
to fill baking dish.
Add a layer of the farmer cheese, egg, garlic, basil mixture.
Add a layer of spinach and cover with shredded mozzarella cheese.
Repeat with matzoh, sauce, farmer cheese mixture, spinach, mozzarella
until you are at the top.
Optional: Sprinkle with parmesan cheese on the top of the final layer. Bake lasagna for 30-35 minutes until
browned and bubbly.
15MAIN COURSE DISHES
16Balsamic Salmon
(Robin Zusmann)
¼ cup balsamic vinegar
¼ cup brown sugar
2 cloves garlic, minced
1/8 teaspoon freshly ground black pepper
Preparation:
Preheat oven to 350°.
Combine ingredients. Marinate salmon for about 20 minutes while oven is preheating.
Bake at 350° for about 15 minutes.
Passover Brisket
(Bev Stahl)
4 - 5 lbs. brisket 2 teaspoons brown sugar(optional)
1 cup BBQ sauce of choice 2 - 3 medium onions, diced
1 cup ginger ale or beer 1 can butter beans for topping
Preparation:
Preheat oven to 350°.
Mix together sauce, ale, making sure there is enough sauce
Put sliced onions on bottom of roasting pan.
Place brisket on top of the onions.
Pour on sauce over the meat. Cover and bake at 350° for 2-3 hours.
(You may reduce the heat not to burn)
Always better the next day or may freeze…remove fat and slice when cold. The brisket is then ready to reheat,
top with butter beans, and enjoy.
Grilled Beef Tenderloin
(Rhea Berger)
5-6 lbs. beef tenderloin 1 teaspoon Hungarian paprika
1 teaspoon kosher salt 5 cloves garlic, minced
½ teaspoon freshly ground black pepper 1-2 Tablespoons olive oil
Preparation:
Preheat oven to 500˚.
Remove the tenderloin from the refrigerator at least 1 ½ hours prior to cooking.
Remove visible fat from meat.
In small bowl, mix the remaining 5 ingredients together into a paste.
Rub the paste on the tenderloin and let sit at room temperature for at least 1 hour.
Place beef on rack in roasting pan and place pan in oven.
Immediately, reduce oven temperature to 350˚.
17Roast until beef reaches desired internal temperature (rare = 120˚).
Remove pan from oven.
Let meat sit for 10 minutes before slicing.
Chicken With Apricots
(Cookbook Committee)
Any dried fruit can be used, or a combination. But be aware that fruit dried with sulfur (the common method)
becomes tender much faster than fruit dried organically, which needs a couple of hours of soaking before
cooking.
1 cup dried apricots 1 chicken, cut into serving pieces
1/4 cup red wine vinegar 1 medium onion, chopped
1/2 cup red wine Salt and freshly ground black pepper
Preparation:
Combine apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.
Turn the heat to medium high under a 12-inch nonstick skillet, and add chicken pieces, skin side down. Cook,
rotating but not turning pieces so they brown evenly. When they are nicely browned -- take your time -- turn
them so they are skin side up. Make a little space to add the onion, and cook, stirring the onion occasionally
until it has softened a bit, a minute or two.
Add apricot mixture and bring to a boil; cook for a minute, then turn heat to low and cover. Cook until chicken
is done, 15 to 20 minutes. Uncover, raise heat and season chicken well with salt and pepper. Boil away any
excess liquid; sauce should not be too watery. (Serve with white rice or any other cooked grain, or bread.)
Source: The New York Times, Mark Bittman
Passover Orange Chicken
(Ingrid Dunowitz)
6-8 chicken breasts, skin removed ½ cup Matzo meal
1 ½ cups orange juice ¼ cup margarine, melted
1 egg, slightly beaten 1 orange, thinly sliced
1 teaspoon salt 1 bag of dried fruit
Preparation:
Make marinade by mixing orange juice, beaten egg, and salt together. Pour over chicken breasts. Allow to
marinate in refrigerator at least 1 to 2 hours.
Roll chicken in matzo meal. Place chicken in baking dish, reserving marinade. Add the melted margarine to
the marinade and pour over the chicken. Add fruit.
Cover with foil and bake for 30 minutes at 350°. Remove foil and bake 30 minutes longer until slightly
browned.
18Apple Cider Chicken with Sweet Potatoes
(Robin Zusmann)
1 large sweet potato, peeled and cubed 6 bone-in, skin-on chicken thighs, trimmed
2 apples, sliced 2/3 cup apple cider
2 Tablespoons olive oil, divided 2 Tablespoons honey
1 Tablespoon chopped fresh rosemary 1 Tablespoon grainy mustard
kosher salt 1 Tablespoon butter
Freshly ground black pepper 3 rosemary sprigs, for skillet
Preparation:
Preheat oven to 425°. In a medium bowl, add potatoes, apples and chopped rosemary and season with salt and
pepper. Drizzle with 1 tablespoon olive oil and toss until combined.
In a large ovenproof skillet over medium-high heat, heat remaining olive oil. Add chicken and sear, skin side
down, until golden, about 2 minutes. Remove chicken from heat while you make the glaze.
To the same skillet, add apple cider, honey and grainy mustard. Bring mixture to a rapid simmer and cook until
mixture has reduced slightly then whisk in the butter.
Return the chicken to the skillet, skin side up, and scatter the sweet potato mixture and rosemary sprigs around
the chicken. Turn off the heat and transfer the entire skillet to the oven.
Bake until the sweet potatoes are tender and the chicken is cooked through, about 20 minutes. (If potatoes need
longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)
Serve chicken and potatoes with pan drippings.
Chicken with Apples and Cranberry Sauce
(Sandy Levy)
4 boneless, skinless chicken breasts, pounded thin 1/2 cup chopped, peeled apple
1 Tablespoon olive oil 1/2 cup chicken broth
Freshly ground black pepper 1 teaspoon potato starch
1 Tablespoon finely chopped onion (optional) 1 Tablespoon brown sugar
1/2 cup whole fresh cranberries, chopped dash cinnamon
Preparation:
Cook flattened chicken breasts in hot oil in large skillet, 2 minutes per side or until done. Remove from pan.
Add onion to pan juices and sauté until softened. Add 2 tablespoons of broth if needed. Add cranberries &
apple, sauté 1 minute.
Combine potato starch with remaining broth. Add to fruits. Stir in brown sugar and cinnamon.
Cook over medium heat until fruits are tender, but crisp and sauce has thickened.
Return chicken to pan and heat through. Serve immediately.
(My family loves this dish with mashed potatoes.)
19KUGELS AND TZIMMES
20Apple Kugel
(Bretta Grocer)
5-6 medium apples, peeled and cut in to cubes. (I like 5 large eggs
to use Fiji apples.) 1/4 cup of oil
1 cup Matzo meal 1 cup sugar
1 cup orange juice
Preparation:
Mix ingredients and place in a greased 9” square pan. Bake for 1 hour at 350° or until brown. Serve warm.
Can be used as a side dish or a dessert kugel.
Apple Matzo Kugel
(Maryann Rachelson)
4 matzos 1/2 stick melted butter
water 1 teaspoon cinnamon
3 eggs ½ cup raisins(optional)
1/2 teaspoon salt 2 large apples grated or chopped in small pieces
1/2 cup sugar
Preparation:
Preheat oven to 350°.
Break matzos in pieces and soak in water until soft. Drain but do not squeeze dry
Beat eggs and salt well. Combine sugar, margarine and cinnamon and then add to the matzo.
Stir in raisins and apple. Put into shallow baking dish and dot with additional butter. Bake 350° for 45minutes
or until lightly browned. Serves 6 and can be doubled.
Apple Kugel
(Ina Slutsky)
1 ½ cups sugar Grated rind of 1 orange
½ cup ground walnuts 6 tart apples, peeled, cored and sliced
1 cup of raisins 1 ½ Tablespoons cinnamon mixed with ¼ cup of sugar
¼ cup fresh orange juice ¼ cup melted pareve margarine.
Preparation:
Preheat oven to 350°. Grease 9 X 12-inch baking pan.
Place crushed matzoh in bowl, cover with warm water and allow to soak briefly. Squeeze out as much water as
you can and then transfer matzoh to strainer and press out water.
In mixing bowl, beat the eggs until frothy. Add sugar beating well. Stir in drained matzoh and add walnuts,
raisins, orange juice and rind. Spread half of mixture in baking pan.
21In another bowl toss the apple slices with cinnamon and sugar mixture spread half of the apples into pan.
Spread remaining matzoh mixture over apples, then top with remaining apples. Pour the melted margarine
evenly over the top.
Bake 45 minutes. Serve warm or at room temperature.
Cauliflower-Leek Kugel with Almond-Herb Crust
(Laura Beth Summerfield)
8 cups cauliflower florets (from 2 medium heads of 3 large eggs
cauliflower) 1/2 cup chopped fresh parsley, divided
6 Tablespoons olive oil, divided 1/2 cup chopped fresh dill, divided
4 cups coarsely chopped leeks (white and pale green 1 1/2 teaspoons salt
parts; from 3 large) 1/2 teaspoon coarsely ground black pepper
6 Tablespoons unsalted matzo meal 1/3 cup almonds, toasted, chopped
Preparation:
Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain; transfer to large bowl
and mash coarsely with potato masher.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add leeks and sauté until tender and just
beginning to color, about 5 minutes.
Add leek mixture to cauliflower. Mix in matzo meal. Beat eggs, 1 tablespoon parsley, 1 tablespoon dill, salt, and
pepper in small bowl to blend; stir into cauliflower mixture.
Brush 11 x 7-inch baking dish with 1 tablespoon oil. Spread cauliflower mixture evenly in prepared dish. Mix
almonds, remaining 7 tablespoons parsley, 7 tablespoons dill, and 2 tablespoons oil in medium bowl to blend.
Sprinkle evenly over kugel.
Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. Let stand 10
minutes. (Can be made 8 hours ahead. Cover and chill.)
Matzoh Kugel
(Nancy Kaiser)
1 box of matzah, soaked in water, then drained and ½ pound margarine
mashed well) 2 teaspoons of cinnamon
6 to 8 eggs, beaten 1 cup of golden raisins (optional)
3/4 cup of sugar 4 apples, peeled and sliced very thin for topping
2 small cans of crushed pineapple, drained
Preparation:
Mix all ingredients together and put into heavily greased pan. Bake at 325° for 1 hour and 15 minutes, then
check. It should be done when it is golden brown.
Enjoy! It is usually one of the few side dishes that is totally eaten up at the Seder. And if there is any left, it
makes great leftovers.
22Mushroom Kugel
(Linda Satlof)
1 cup butter or margarine 4 medium onions, diced into ½ inch pieces
10 ounces mushrooms, sliced 1 #1 box matzoh
Salt and pepper to tase 4 cups chicken broth
2 eggs, lightly beaten
Preparation:
Sauté mushrooms and onions in melted margarine. Put in a bowl with the farfel, salt, pepper, and chicken broth.
Mix and add lightly beaten eggs.
Place in a sprayed large, oblong dish. Bake in 350° oven for 40- 60 minutes until lightly browned.
Mom’s Best Noodle Kugel
(Ellen Ethridge)
2 apples, peeled and diced (granny smith or yellow Greek yogurt
delicious work best) 4 ounces egg substitute OR 2 large eggs
1 cup raisins 12 ounces cooked Passover noodles (thin to medium)
1 cup fat-free cottage cheese cooking spray
1/3 cup (3 ounces) reduced-fat cream cheese 2 Tablespoons sugar
1/4 cup sugar 1 teaspoon cinnamon
8 ounces sour cream (reduced fat or fat-free) OR plain
Preparation:
Preheat oven to 350°.
Combine first 7 ingredients (apples - eggs) in large bowl.
Add the noodles, tossing gently to coat.
Coat an 11 x 7-inch baking dish with cooking spray. Spoon mixture into dish.
Combine 2 Tablespoons sugar and 1 teaspoon cinnamon; sprinkle over noodle mixture.
Bake at 350° for 45 minutes or until set.
Yields 8-10 servings, 1 cup each.
23Potato Kugel
(Nancy Glube)
1/2 cup olive oil 7 eggs
2 onions 2 teaspoons salt
10 large potatoes, peeled 1 teaspoon pepper
Preparation:
Preheat the oven to 375°. Pour the oil into a 9x13 inch pan and place in the oven to preheat.
In a food processor, puree the onions. Change to the grating blade and grate potatoes into onions. Empty
mixture into a large bowl without draining liquid.
Add the eggs, salt and pepper to the bowl and mix well with potatoes and onions.
Remove the pan from the oven and slowly pour in kugel batter. Be careful because the oil can splatter. Bake for
1.5 hours, loosely covering the kugel with foil if the top gets too brown.
Sweet Potato Kugel
(Sharyn Lane)
6 small sweet potatoes, peeled and grated 1 cup matzo meal
3 apples, peeled and grated 2 teaspoons cinnamon
1 cup raisins 1 cup fruit juice or water
Preparation:
Preheat oven to 375°. Mix ingredients together. Press into large baking dish. Bake 45 minutes at 375 degrees
until crisp on top. Serves 12.
Gluten Free Kugel
(Sharyn Lane)
1/2 cup vegetable oil 1 Tablespoon freshly ground black pepper
8 medium potatoes 2 1/2 Tablespoons sugar
2 medium onions, quartered 5 large eggs, beaten with a whisk
1 Tablespoon fine sea salt
Preparation:
Preheat oven to 425°.
Place the oil into a large 9 x 13-inch rectangular baking pan; set aside.
Fill a large bowl with cold water and add some ice cubes. Peel the potatoes and place them into the bowl of cold
water. This will prevent them from turning brown.
Finely chop the onions in the container of a food processor fitted with a metal blade. Remove them to a large
bowl.
Cut the potatoes into chunks and place them into the food processor; process until almost smooth. Add the
potatoes to the onions.
Add the salt, pepper, and sugar to the potato mixture. Add the eggs and stir until thoroughly combined.
Place the baking pan with the oil into the oven. When the oil sizzles, carefully remove from oven and spoon
some of it into the potato mixture. (This will help make the kugel fluffy.) Mix well. Pour the potatoes into the
oiled pan. Bake, uncovered, for 1 hour.
24Spinach and Matzoh Bake
(Maryann Rachelson)
4 Tablespoons melted butter 3 matzoh dipped in cold water
3 eggs, beaten 2 (10-ounce) frozen spinach (defrosted and drained)
Salt and pepper to taste 1 cup grated cheese (I use swiss)
Preparation:
Preheat oven to 375°.
Put 1/2 the melted butter in a square dish and spread around the side
Beat together eggs, salt and pepper.
Dip one matzo in the egg and place in dish same size as the matzoor you can cut another matzoh to fill the dish.
Spread with 1/2 the spinach and 1/2 of the cheese
Dip second matzo in the egg and put over the spinach and cheese
Add rest of spinach and spread with 1/3 of the cheese
Dip the last matzo in the egg and put over the spinach and cheese
Pour over the rest of the butter and beaten egg and sprinkle with rest of cheese
Bake 375° for 30 minutes. I usually cut into squares for appetizer.
Passover Spinach Squares
(Dianne Jaslow)
4 tablespoons butter 1 teaspoon baking powder
3 eggs 16 ounces shredded cheddar cheese
1 cup flour 2 packages of frozen spinach, thawed and drained very
1 cup milk well
1 teaspoon salt
Preparation:
Preheat oven to 350°.
Melt butter and put at the bottom of a 9 x 13 baking dish.
In a bowl, mix eggs, matzoh meal, milk, salt, and baking powder.
Add in the cheese and spinach into the egg mixture and mix well.
Put mixture in the baking dish and bake at 350°.for 25– 30 minutes
25Tzimmes
(Robin Zusmann)
3 large carrots, thickly sliced 3 Granny Smith apples, peeled, and thickly sliced
3 yams or sweet potatoes, thickly sliced 8 Tablespoons dark brown sugar
½ pound prunes, soaked, until softened salt and pepper, to taste
½ pound apricots, soaked, until softened 3 Tablespoons butter or margarine
Preparation:
Preheat oven to 350°.
Parboil carrots and yams in lightly salted water until not quite tender.
Drain vegetables and prunes. Layer carrots, yams, prunes, apricots and apples in casserole dish, sprinkling
layers with sugar, salt and pepper and dotting with butter.
Pour 1 cup water into casserole. Cover and bake for 30-45 minutes or until apples are tender. Uncover and
bake for about 5 minutes or until top is lightly browned. Serve hot.
26DESSERTS
CAKES
COOKIES
MERINGUES
PUDDINGS AND OTHER
(in this order)
27Almond Flour Blondies
(Lauren Malloney)
1/2 cup butter (coconut oil or plant-based butter will 1 teaspoon baking powder
work for dairy-free) 1/2 teaspoon salt
3/4 cup brown sugar 1 1/2 cup chocolate chips (for dairy-free, use 2 cups of
1/2 cup white sugar dairy-free chocolate chips)
2 eggs, beaten 1/2 to 1 cup white chocolate chips (optional)
2 teaspoons vanilla extract 1/2 cup chopped pecans
1 3/4 cup almond flour
Preparation:
Preheat the oven to 350°.
Lightly grease a 9 × 13 baking pan. In the bowl of a stand mixer, cream together the butter and sugars. Add the
eggs and vanilla and mix on high until light and fluffy, about 3 minutes.
Add the almond flour, baking powder, and salt. Mix to fully incorporate. Stir in the chocolate chips and pecans.
Pour the dough into the greased baking dish. Smooth into an even layer. Bake for 20-25 minutes, until golden.
Allow to cool for 15 minutes. Slice into bars and enjoy!
I wanted to send you one of our family’s favorite Passover desserts. I started making this for Passover a few
years back, and it has become one of our absolute favorites year-round! Jackson always asks for Blondies and
always knows that my mom has some in the freezer at her house!
Almond Horseshoes
(Barbara Mindel)
(Parve)
8 ounces almond paste, broken into small pieces 6-8 ounces sliced almonds
1 cup sugar 10 ounces bittersweet or semi-sweet chocolate, pareve
2 egg whites
Preparation:
Preheat oven to 350°. Line 2 baking pans with parchment paper.
Line a cookie sheet with sliced almonds.
Place almond paste and sugar in food processor and pulse until it is all grainy like sugar. Add the egg whites and
pulse until it is all combined. It is quite sticky.
Put almond paste mixture into a piping bag (you can also use a zip lock bag with a hole cut in the corner) and
pipe small, straight lines of the dough onto the almonds. Make logs about 1 1/2 inches long, keeping in mind
that they puff up while baking.
Roll until covered with almonds.
Shape into horseshoes (crescents).
Transfer to parchment lined baking sheets.
Bake in 350°oven for 15-20 minutes, until light golden brown. Check often during baking to be sure the
almonds don’t burn. Do not overbake.
Let sit for a minute and loosen from baking surface using a spatula. After horseshoes have cooled, melt
chocolate and dip ends or drizzle cookies.
28Chocolate Almond Bark
(Nancy Glube)
1/2 chopped almonds
2 cups chocolate chips
1 Tablespoon shortening or butter
Preparation:
Line a 13 x 9 baking pan with parchment paper and set aside.
Put chopped almonds in a skillet. Cook, stirring often over medium heat until golden brown. Remove from heat.
Melt chocolate chips and shortening until smooth. (Can be done in microwave but.watch very carefully).
Alternative is to put chocolate chips and shortening in a metal bowl over a pan of simmering water, until
smooth.
Remove from heat and stir in 1/2 of the toasted almonds. Spread onto prepared baking pan. Sprinkle with
remaining almonds, and chill 30 min or until solid. Break into bite size pieces to serve.
Chocolate Dipped Coconut Macaroons
(Bea Grossman)
2 large eggs, at room temperature 3 cups sweetened dried coconut, shredded or flaked
1/2 cup granulated white sugar Ganache: 4 ounces semi-sweet or bittersweet
1/8 teaspoon salt chocolate, coarsely chopped
1 teaspoon pure vanilla extract 1/2 teaspoon shortening or butter
Preparation:
Coconut Macaroons
Preheat oven to 350°and line two baking sheets with parchment paper.
In a large bowl whisk the eggs until well beaten. Whisk in the sugar, salt, and vanilla extract. Finally, stir in the
dried coconut, making sure that all the coconut is thoroughly moistened.
Place small mounds (about 1 tablespoon) (I use a small ice cream scoop) of the batter on the parchment-lined
baking sheet, spacing several inches apart. If desired, place a small chunk of chocolate in the center of each
cookie.
Bake for about 14 to 18 minutes or until golden brown. Remove from oven and place on a wire rack to cool.
Then dip or spread the bottoms of each macaroon with the melted chocolate.
Place the macaroons, chocolate side down, on a parchment lined baking sheet. Refrigerate the cookies for about
15-30 minutes, or until the chocolate hardens. Can be covered and stored for several days at room temperature
or in the refrigerator.
Chocolate Coating
Place the chopped chocolate and shortening in a microwaveable bowl. Melt in the microwave (or over a
saucepan of simmering water). Let cool to room temperature before using. Makes about 2 dozen macaroons
29Flourless Fudge Cookies
(Evelyn Feldman)
2 1/2 cups powdered sugar 4 cold large eggs whites
3/4 cup unsweetened cocoa powder 1/2 teaspoon vanilla extract
¼ teaspoon Kosher salt 1 1/2 cups chocolate chips
Preparation:
Preheat oven to 350˚. Lightly grease two large cookie sheets with parchment paper.
Combine powdered sugar, cocoa and salt. Stir in egg whites, vanilla, and then chocolate chips. For shinier
cookies let rest for 20 minutes.
Scoop tablespoon size mounds into prepared baking sheet.
Bake 10 to 12 minutes. Cool for 5 minutes then carefully move to cooling rack.
Fudgy Chocolate Walnut Cookies
(Cookbook Committee)
2 3/4 cups walnut halves (9 ounces) 1/4 teaspoon salt
3 cups confectioners’ sugar 4 large egg whites, at room temperature
1/2 cup plus 3 tablespoons unsweetened Dutch-pro- 1 tablespoon pure vanilla extract
cess cocoa powder
Preparation:
Preheat the oven to 350°. Position 2 racks in the upper and lower thirds of the oven. Line 2 large rimmed baking
sheets with parchment paper.
Spread the walnut halves on a large rimmed baking sheet and toast in the oven for about 9 minutes, until they
are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and finely chop
them.
In a large bowl, whisk the confectioners’ sugar with the cocoa powder and salt. Whisk in the chopped walnuts.
Add the egg whites and vanilla extract and beat just until the batter is moistened (be careful not to overbeat or it
will stiffen). Spoon the batter onto the baking sheets in 12 evenly spaced mounds.
Bake the cookies for about 20 minutes, until the tops of the cookies are glossy and lightly cracked and feel firm
to the touch; shift the pans from front to back and top to bottom halfway through.
Slide the parchment paper (with the cookies) onto 2 wire racks to cool completely before serving.
Makes twelve 4-inch cookies.
The cookies can be stored in an airtight container for up to 3 days.
By New York pastry chef, François Payard
30Fudgy Flourless Chocolate Pecan Cookies
(Rhea Berger)
Gluten free
3 cups powdered sugar 2 teaspoons vanilla extract
2/3 cup unsweetened cocoa 4 ounces semisweet chocolate
¼ teaspoon salt 1 cup toasted chopped pecans
3 large egg whites, at room temperature
Preparation:
Preheat oven to 350˚.
Sift together powdered sugar, cocoa and salt in a large bowl.
Whisk egg whites until frothy. Stir egg whites and vanilla into powdered sugar mixture. (Batter will be very
thick.)
Stir in chopped chocolate and pecans until well combined.
Drop cookies 3 inches apart using 1 ½ inch cookie scoop (about 2 tablespoons) on a parchment paper lined
baking sheet lightly greased with cooking spray.
Bake in preheated oven until tops are shiny and cracked, 8-10 minutes.
Cool on baking sheet 5 minutes.
Transfer to wire racks and cool completely, about 15 minutes.
Fully Loaded Cookie Bars
(Rhea Berger)
1 ½ cups sugar ¼ cup potato starch
2 large eggs 1 cup mini chocolate chips
1 cup vegetable oil, plus extra for greasing pan 1/3 cup pecans
Vanilla sugar = 2 tablespoons sugar + 1 teaspoon 1/3 cup shelled pistachios
vanilla 1/3 cup walnuts, chopped into ½ inch pieces
3 ¼ cups ground almonds (or almond flour) 1/3 cup dried cranberries
Preparation:
Preheat oven to 375˚.
Grease a 9x13 baking pan with oil and press in a piece of parchment paper to cover the bottom and sides.
Grease the top and sides of the parchment paper.
In a large bowl, beat the sugar, eggs, oil and vanilla sugar with an electric mixer on medium speed, or mix well
with a wooden spoon until combined.
Add the ground almonds/almond flour and potato starch and mix well.
Add the chocolate chips, pecans, pistachios, walnuts and cranberries and mix to distribute.
Scoop the dough into the prepared pan and use a spatula to spread it evenly.
Bake for 30 – 35 minutes, or until the edges are brown and when you insert a toothpick into the center, it has
just a few crumbs on it.
Let cool. Lift out the parchment paper and then cut into squares or bars.
31Grandma Bev’s Amazing Egg White Chocolate Chip Cookies
(Ingrid Dunowitz)
So, these are literally the BEST cookies and perfect for Passover. My mom (Grandma Bev) has made these as
long as I can remember, and they always get eaten quickly by everyone. There are a few secrets included in the
recipe.
4 egg whites, room temperature 1 8-ounce bag semisweet chocolate chips
⅛ teaspoon salt 1 teaspoon vanilla extract
¼ teaspoon cream of tartar Optional: ½ cup chopped nuts (we just don’t like the
½ cup sugar nuts, but mom always put them in)
Preparation:
Preheat oven to 300˚. Line cookie sheets with parchment paper.
Beat egg whites with salt until frothy in electric beater; add cream of tartar and beat until stiff. Add sugar about
one tablespoon at a time, beating after each addition, and continue beating until mixture stands in stiff peaks.
Fold in remaining ingredients.
Drop by teaspoon onto parchment paper cookie sheet. Bake in slow oven for 25 minutes. Turn off oven and
leave them in there until the cookie sheet is cold to touch. My mom leaves them in the oven after she turns it off
all night --- I think that’s odd.
Do NOT make these on a rainy day. We used to use brown paper bags to cook the cookies, but parchment paper
works perfectly.
Lilla’s Nut Cookies
(Mickey Rosner)
4 eggs 1/2 teaspoon salt
2 cups of sugar 1 cup vegetable oil
1 cup potato starch 3 cups chopped pecans
1 cup cake meal
Preparation:
(Make dough hours before or even overnight.)
Preheat oven at 325˚.
In a large bowl mix eggs, sugar, potato starch, cake meal, and salt.
Add 1 cup vegetable oil and mix together well.
Add 3 cups chopped pecans and mix well again.
Use a tablespoon to place gobs of dough on a greased cookie sheet.
Cook 15 minutes or until edges are brown (if gobs are smaller maybe a little less time) and then remove
immediately.
Let cool before taking off the baking sheet.
Makes at least 50-75 cookies.
32Macaroons
(Nancy Shapiro)
1 package (14-16 ounce) Baker’s Angel Flake Coconut 2 teaspoons vanilla extract
sweetened (generic coconut is not as moist) optional mix-ins: lemon, lime, or orange zest, mini
1 can sweetened condensed milk chocolate chips
Preparation:
Preheat oven to 350˚.
On a well-greased cookie sheet drop by teaspoonfuls about 1 inch apart pressing, down the ends of the coconut.
Bake for 10-12 minutes, and then remove macaroons from the cookie sheet to cool.
(Optional: After they are baked, dip in melted chocolate, and then, if desired, dip chocolate into chopped nuts,
sprinkles, etc.)
Then place macaroons a parchment paper lined cooled cookie sheet.
Place the macaroons on the cookie sheet in the refrigerator to set. (I often serve them on a platter with
chocolate-covered strawberries)
Mock Oatmeal Cookies
(Linda Satlof)
2 cups matzoh meal 1 teaspoon cinnamon
2 cups matzoh farfel ½ teaspoon salt
1 ½ cups sugar 2/3 cup oil
1 cup raisins 4 eggs
1 cup nuts (optional)
Preparation:
Preheat oven to 350°.
Combine dry ingredients. Stir in beaten eggs and oil.
Let dough stand a few minutes. Drop by spoonful onto greased cookie sheet.
Bake about 30 minutes. Cool and then store in tight container. Cookies freeze well.
33Passover Apricot Bars
(Linda Halpern)
Dough:
½ lb. butter 2 teaspoons grated lemon zest
2 eggs 1 teaspoon vanilla extract
Pinch of salt 2 cups cake meal
1 cup sugar
Filling:
1 (16 ounce) jar apricot preserves
¼ cups lemon juice
½ cup chopped nuts
Preparation:
Combine dough ingredients with a fork to make a crumble. Spread ¾ of the dough in bottom of greased 9 x 13-
inch glass dish. Push up sides of pan about, ½ way up.
Chill remaining dough.
Bake in 325°degree oven for 20 minutes.
Mix filling ingredients together and put on warm dough. Crumble remaining dough on top of filling and bake
for 30 -35 more minutes at 325°degrees. Cool and then cut into bars.
Toffee Bars
(Cora Frohman)
1 cup butter or margarine 2 cups matzoh cake meal
1 cup brown sugar 1 bag of semi-sweet chocolate morsels, melted
1 egg Shredded coconut, sprinkles, chopped nuts
1 teaspoon vanilla extract
Preparation:
Preheat oven to 350°.
Mix butter, brown sugar, egg, and vanilla with a mixer and then add 2 cups of matzo cake meal. It will be sticky.
Spread mixture on cookie sheet with sides that has been greased.
Bake at 350° for 15 minutes till brown on top. Remove from oven and cool.
Spread melted chocolate chips on top
I top with coconut on 1section, sprinkles on 1 section, and nuts on 1 section. Then
refrigerate and cut into squares.
34Meringue Kisses
(Beth Sherman)
3/4 cup (5 1/4 ounces) sugar 3/4 teaspoon vanilla extract
2 teaspoons cornstarch Optional: add chopped nuts, espresso powder, or
1/8 teaspoon salt baking chocolate powder before baking
4 large egg whites
Preparation:
Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 225˚. Line 2 baking sheets
with parchment paper.
Combine sugar and cornstarch in small bowl.
Using stand mixer fitted with whisk attachment, whip egg whites, vanilla, and salt on high speed until very
soft peaks start to form, 30-45 seconds. Reduce speed to medium and slowly add sugar mixture in steady
stream down side of mixer bowl. The process should take about 30 seconds. Stop mixer and scrape down bowl.
Increase speed to high and whip until glossy, stiff peaks form, 30-45 seconds.
Work quickly! Place meringue in Ziplock with 1/2-inch corner cut off. Pipe meringues into 1 1/4-inch-wide
mounds about 1 inch high on prepared sheets, 6 rows of 4 meringues on each sheet. (You can also use a
teaspoon to place the batter onto the prepared baking sheets.)
Bake for 1 hour, switching and rotating sheets halfway through baking. Turn off oven and let meringues cool in
oven for at least 1 hour without opening the door. Remove from oven after the cookies are completely cool and
then immediately transfer from sheet to wire rack. Let cool completely.
Can be stored in airtight container for up to two weeks.
35Meringue Torte for Passover
(Nora Floersheim)
4 egg whites, room temperature 6 ounces semi-sweet chocolate morsels, melted
1/4 teaspoon cream of tartar 1 pint strawberries, cleaned and sliced
¼ teaspoon salt cool whip or whipped cream
1 cup sugar
Preparation:
Preheat oven to 250°. Draw three 8-inch circles on parchment paper and arrange on baking sheets. Flip over
parchment circles so that pencil marks don’t show.
Beat egg whites with cream of tartar and salt until frothy. Beat in 1 cup sugar until meringue is stiff. Spread
about 1/4-inch-thick meringue on circles and bake at 250° for about 45 minutes until light colored and dry.
Leave in the oven to cool completely. When cool, carefully remove meringue circles from parchment.
Melt chocolate in a double boiler or microwave oven.
Spread meringue circles with thin layer of cooled chocolate, whipped topping, and then strawberries.
Repeat with next two layers, placing one on top of the other.
Save some whipped topping for the top and use some of the fresh strawberries to decorate the top. You can
drizzle more melted chocolate or shaved chocolate on the top for the effect. (If your family likes chopped nuts,
you can garnish the top with chopped nuts too. This Passover dessert is very pretty to share with family.)
Apple Cake
(Ina Slutsky)
Cake: Optional: You can add raisins if you want
¾ cup of sugar
3 eggs, beaten Topping:
¾ cup matzah cake meal ¾ cup of sugar
1/3 cup of vegetable oil ½ cup coarse chopped pecans or walnuts
5 medium apples, cut into about ¼ inch pieces (about 1 teaspoon cinnamon
5 cups) Optional: a little allspice
Preparation:
Preheat oven to 350°. Lightly grease an 8 x 8 baking pan.
In mixing bowl, beat eggs well. Gradually add ¾ cup of sugar until mix is thick. Beat in oil in a steady stream.
Scape bowl and beat for a few seconds. Add matzah cake meal and beat to blend well.
Mix all topping ingredients together and set aside.
Pour half of the batter mixture into pan. Sprinkle half of topping mixture over batter. Top with half of apples
and cinnamon, sugar, and nut mixture.
36Pour remaining half of batter over the cinnamon, apples nut layer & cover with rest of apples.
Bake for 1 hr. and 15 minutes. The side of cake should pull away very slightly and topping will be caramelized.
Let cool for several hours before cutting.
Apple Cobbler
(Gerri Penn)
8 apples (I use Granny Smith) peeled, cored & thickly Cinnamon to taste
sliced ¼ teaspoon salt
¾ cup sugar 2 Tablespoons oil
1 Tablespoon fresh lemon Juice 1 box of Passover Coffee Cake Mix (I use two boxes)
1 teaspoon vanilla extract
Preparation:
Preheat oven to 375°.
Combine all ingredients except cake mix. Prepare cake mix according to package directions.
Place apple mixture in 9 x 13 pan and spoon prepared cake mix on top of apples. Prepare crumb topping from
mix and sprinkle on top of batter (you may want to use only one packet of crumb topping). Bake at 375° for 45-
60 minutes.
Applesauce Pie
(Harriet Trackman)
Cake: Crumb Top:
1/2 stick (2 ounces) butter or margarine, soften 1/4 cup butter, cut into small pieces
3/4 cup matzoh cake meal 1/4 cup sugar
1/2 cup sugar 1/4 cup cake meal
1 egg
Filling:
Applesauce
Preparation:
1. Mix crust ingredients and cover bottom of a 9-inch pie pan.
2. Pour applesauce over crust to fill up to rim of pie pan.
3. Mix crumb topping ingredients and sprinkle on top.
4. Bake 350° until pie tests done, or topping is browned, about 40-45 minutes.
37Banana Applesauce Chocolate Chip Cake
(Dianne Jaslow)
2 cups matzo cake meal 2/3 cups unsweetened applesauce
1 2/3 cups sugar 3 ripe medium bananas, mashed
1 ¼ teaspoon baking powder 3 large eggs, beaten
1 ¼ teaspoon baking soda 2/3 cup water
1 teaspoon salt 1 (12 ounce) bag of semi-sweet chocolate chips
Preparation:
Preheat oven to 350°and lightly grease a 9 x 13 baking pan with non-stick cooking spray.
In a large mixing bowl, stir together the cake meal, sugar, baking powder, baking soda, and salt. Add the
applesauce, bananas, eggs, and water. Stir well to combine, using a large spoon.
Fold in chocolate chips.
Bake for 35 – 40 minutes.
Check for doneness by inserting a toothpick into the cake. If it comes out clean the cake is done. (I bake mine
for 40 minutes.)
The cake freezes well, so you can bake it a week ahead of time. Some people cut the cake in half and frost it.
Or you can sprinkle powdered sugar over it prior to serving. Even with frosting or powdered sugar, the cake is
very moist.
The BEST Passover Flourless Chocolate Cake
(Penny Priluck)
1 cup semisweet chocolate chips ½ cup unsweetened Dutch cocoa powder
½ cup unsalted butter 2 Tablespoons powdered sugar
¾ cup sugar Glaze ingredients:
1/8 teaspoon salt 1 cup semisweet chocolate chips
3 large eggs, beaten ½ cup heavy cream
Preparation:
Preheat oven to 375°. Grease 8-inch round cake pan and then line with parchment paper.
Cake:
Heat chocolate and butter in saucepan until chips are melted. Stir constantly.
Put into mixing bowl and add sugar and salt.
Slowly add eggs while stirring.
Add cocoa powder
Spoon batter into cake pan and bake 20-25 minutes. The top will have a slight crust. Loosen edges with sharp
knife. When cool, turn over onto serving plate. The top becomes the bottom.
Glaze:
Combine chocolate and cream in a small pot over a low heat or microwave. Stir constantly until completely
smooth. Spoon over cake and let chocolate drip down the sides. Dust with powdered sugar, if desired.
38Lemon, Ricotta and Almond Flourless Cake
(Bea Grossman)
1 stick unsalted butter, softened 2 1/2 cups almond meal
1 1/3 cups superfine sugar 10 1/2 oz ricotta
1 vanilla bean, split and seeds scraped Flaked almonds, for decorating (sliced)
1/4 cup lemon zest Confectioner’s sugar, for dusting
4 eggs, separated and at room temperature
Preparation:
Heat oven to 325° oven. (Use convection setting if you have it.) Line the base and sides of an 8-inch round
cake tin with parchment paper and set aside.
Place the butter, superfine sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes
or until pale and creamy. Scrap down the sides of the bowl, then gradually add the egg yolks, one at a time,
continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the
almond meal mixture.
Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form. Gradually add the
remaining sugar to the egg whites mixture and whisk until stiff peaks form. Gently fold a third of the egg whites
into the cake mixture. Repeat with the rest of the egg whites.
Pour the mixture into the prepared cake tin, smooth the tops with a palette knife, decorate the cake with almond
flakes, and bake for 40-45 minutes or until cooked and firm to touch. Allow to cool completely in the cake tin.
Dust with confectioner’s sugar to serve.
Adapted from Donna Hay magazine, June – July 2013
39Matza Baklava
(Robin Zusmann)
6 sheets matzoh For assembly
1 cup walnuts, chopped
For syrup 1 cup shelled raw unsalted natural pistachios, chopped
2 cups sugar 1 cup packed brown sugar
3 tablespoons fresh lemon juice 1/2 teaspoon ground cinnamon
1 tablespoon honey 1/2 teaspoon ground cardamom
1/2 teaspoon rose water 1/2 cup (1 stick) unsalted margarine or butter, melted
Preparation:
Briefly pass each sheet of matzoh under cold running water until wet on all sides. Layer sheets between damp
paper towels and let stand until somewhat pliable but not soggy or falling apart, about 2 hours.
While matzoh is softening, make syrup
In small saucepan over moderately high heat, stir together 1 cup water and sugar. Bring to boil, then lower heat
to moderate and cook, uncovered, until syrupy and thick, about 15 to 20 minutes. Stir in lemon juice, honey, and
rose water and simmer 1 minute. Remove from heat and let cool, then chill until ready to use.
Assemble dessert
Preheat oven to 350°. In large bowl, stir together walnuts, pistachios, brown sugar, cinnamon, and cardamom.
Separate out 1/6 of nut mixture and reserve for topping the cooked baklava.
Transfer 1 sheet matzoh to counter. Press rolling pin once over sheet from one end to other to flatten. Rotate
90 degrees and repeat. Transfer to 8-inch-square pan and brush with melted margarine. Sprinkle with 1/5 of
unreserved nut mixture.
Roll out second sheet of matzoh and transfer to pan. Brush with margarine and sprinkle with nut mixture.
Repeat with remaining matzoh sheets and remaining nut mixture, ending with matzoh sheet brushed with
margarine on top.
Bake until golden, about 25 minutes. Transfer to rack and immediately pour chilled syrup over. Sprinkle with
reserved nut mixture. Let cool, then cover and let stand at least 8 hours and up to 3 days. (Do not chill.) Cut into
small squares or diamonds and serve.
knife. When cool, turn over onto serving plate. The top becomes the bottom.
40Sheri’s Spectacular Sponge Cake
(Sheri Diamond)
10 jumbo eggs, separated 1/2 cup cake meal
1 1/2 cups sugar 1/2 cup potato starch
1 tablespoon vanilla Salt
Preparation:
Use tube pan with wax paper cut to fit inside bottom of the pan. Preheat oven to 350 °.
Beat egg whites until fluffy (not stiff).
Add sugar gradually. *
Beat yolks and add to egg whites.
Add vanilla.
Then add sifted cake meal and potato starch, and a dash of salt on low speed with mixer or just fold in with a
spoon.
Bake 1 hour. (Cake will spring back.)
Invert pan and cool thoroughly before removing cake. (about 1 hour)
*the key to the “perfect” Passover sponge cake
Baked Amaretto Fruit
(Joan Weiss)
You can adjust the fruit according to your family’s preference.
1 (20-ounce) can peach slices 3 - 4 bananas
1 (20 ounce) can pear halves 36 almond macaroons, crumbled
1 (15.75 ounce) can pineapple chunks ¾ cup slivered almonds, toasted
1 (16 ounce) can apricot halves 1/3 cup amaretto
1 (16 ounce) can dark pitted cherries Margarine, lemon juice, brown sugar
Preparation:
The day before, drain all the fruit until dry.
Preheat oven to 300°
Crumble the macaroons. Slice bananas and sprinkle with lemon juice.
Mix all together with a little brown sugar, and toasted almonds.
Dot with margarine.
Pour the amaretto over top.
Bake at 300 ° for 20-30 minutes.
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