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Any great Passover recipes?

*Please, let's not make this another religious thread!*

It's that time of year again where some of us on Peertrainer won't be eating bread/leaven products for the next 8 days. I was wondering if anyone has any great Passover recipes that they love? I mean, it's fine to just make meat and veggies, and skip the grains for a week, or substitute matzoh, but making traditional foods makes the week feel like more of a treat!

Matzoh ball soup, brisket, hopple popple... What else?

Thanks!!


Mon. Apr 2, 12:07pm

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Roasted Root Vegetable Matzo Ball Soup

Roasted Root Vegetable Matzo Ball Soup
Dairy-Free, Vegetarian

Roasted root vegetables bring a golden savory goodness to this vegetarian version of a Passover favorite. Lightened with fresh dill, chives and vegan butter spread, the delicious handmade matzo balls are easier to make than you might think. For ease of preparation, the vegetables can be roasted the day before preparing the soup.

Serves 4–6
4 carrots
2 parsnips
1 small rutabaga or turnip
3 garlic cloves, peeled (do not dice)
1 medium yellow onion
1 TB olive oil
sea salt, to taste
ground pepper, to taste
4 eggs
1/4 cup vegan butter substitute, melted
1 tsp salt
pinch of pepper
1 cup plain matzo meal
1 TB chopped fresh chives (or 1 tsp dried)
8 cups vegetable broth
3 TB chopped dill
2 TB chopped flat leaf parsley
Preheat oven to 400°F.

Cut the carrots, parsnips, rutabaga and onion into a 1/2-inch dice (about the size of a grape). Each vegetable should total about one cup.

Place diced vegetables on large baking sheet and toss with 1 tablespoon of olive oil and a little salt and pepper. Roast for about 30 minutes, until golden brown and tender. Remove from oven and cool.

Whip eggs in bowl until well blended. Add melted vegan butter substitute, salt and pepper and blend well. Mix in matzo meal and chives until well blended. Place mixture in refrigerator to chill for 1 hour.

Bring a pot of water to boil just before removing matzo mixture from refrigerator. Once water boils, wet hands and form walnut size balls of matzo mixture, dropping each one into the boiling water immediately. Once all balls have been dropped into the pot, turn heat down, cover and simmer for 30 minutes.

While matzo balls are simmering, in a separate pot bring the vegetable broth, dill and parsley to a boil. Boil for 1 minute, then turn down heat to a simmer and add roasted vegetables. Once matzo balls are done, remove from water with slotted spoon and place gently in soup. Simmer for 15 minutes before serving. Adjust seasonings with salt and pepper to taste.

Nutrition Info
Per Serving (494g-wt.): 280 calories (80 from fat), 9g total fat, 1.5g saturated fat, 10g protein, 39g total carbohydrate (4g dietary fiber, 10g sugar), 140mg cholesterol, 960mg sodium


Monday, April 02, 2007, 12:13 PM

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Apple Walnut Matzoh Kugel

4 matzohs
1/2 C milk
3 eggs
1/2 C sugar
1/4 C melted butter or margarine
1 tsp. cinnamon
1/4 tsp. salt
2 large tart apples: peeled, cored, and thinly sliced
1 C walnuts, chopped
1/2 C raisins
1T butter or margarine




Serves 8

Preheat oven to 350°F and grease a nine-inch round or square cake pan.

Break matzohs into one-inch pieces and soak in milk until soft, about five minutes. Drain well and place in bowl. Whisk together eggs, sugar, butter, cinnamon, and salt until well blended. Combine with matzohs and stir in apples, walnuts, and raisins. Pour into baking pan and dot with butter. Bake until golden brown, about 40 minutes. Let cool and cut into wedges or squares.




Monday, April 02, 2007, 12:26 PM

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Spinach Moussaka -- Pareve or Dairy option

Spinach Moussaka -- Pareve or Dairy option


4 matzo slices
1 1/4 lb. fresh spinach, stems removed OR 2 pkg. (10 oz.) frozen spinach
1 medium onion
2 garlic cloves, chopped
6 tablespoons vegetable oil
1 lb. chopped mushrooms
2 tablespoons almonds, finely chopped
salt and freshly ground pepper to taste
2 teaspoons lemon juice
1 tablespoon feathery dill leaves, minced
2 tablespoons matzo meal
2 eggs plus one egg white
1 1/2 cups mashed potatoes
grated nutmeg









Serves 6 as a main course

Preheat oven to 400° F. Grease a 9-inch square pan with 1 tablespoon oil. Briefly dip matzo slices in water to soften. Drain on paper towels. Fit 2 matzo slices on bottom of pan.

Thoroughly drain frozen spinach or wash fresh spinach, remove stems. Cook fresh spinach in salted water for 2 minutes, drain and chop.

Sauté onion and garlic in 2 tablespoons oil until golden, add the mushrooms. Cook until mushroom juices evaporate. Season with salt and pepper, add the spinach, lemon juice and almonds, remove from heat. Cool.

Lightly beat 2 eggs with a pinch of salt, stir into spinach mixture. Adjust flavor and add dill and a bit of matzo meal if needed. Brush matzo in pan with oil and spread with potatoes. Top with the spinach mixture, cover with remaining matzo and brush with oil.

Beat the egg white with 1 tablespoon oil, add nutmeg and brush on matzo. Bake 50 minutes, baste with remaining egg white and grated nutmeg several times. Bake until top is lightly browned.

OPTIONS: Add 1 cup ricotta cheese to the spinach mixture for a hearty dairy meal during Passover, if desired.




Monday, April 02, 2007, 12:27 PM

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Passover Brownies

Passover Brownies


3/4 C unsalted butter, softened
3/4 C sugar
5 eggs, separated
6 oz. bittersweet chocolate
6 oz. almonds, finely ground
pinch of salt







Makes 24 Brownies

Pre-heat oven to 350°F.

Cream butter and sugar together. Mix in egg yolks. Set aside.

Melt chocolate in double boiler. Cool, then mix into butter mixture. Mix in finely ground almonds.

Beat egg whites until stiff but not dry, then fold into batter. Pour mixture into 9" square greased baking pan. Bake for 45 min. Cool and cut into squares.




Monday, April 02, 2007, 12:28 PM

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Matzo Brei

Matzo Brei

This delicious traditional Jewish breakfast is perfect for Passover since it uses matzoh instead of flour or bread.


For each person use:
1 matzoh
1 egg
1 tsp. brown sugar
1 pinch of cinnamon

Break matzos in a large bowl and pour hot water over them. After a couple of minutes, pour water off, squeeze surplus water out, add other ingredients and mix well.

Melt a little butter in a frying pan, add mixture all at once and flatten out into a large cake. You can cut it in the pan while it is cooking, or make small individual ones. Flip it when it starts getting crusty underneath. Don't worry if you can't flip the whole thing at once, I can't either.

Cook through until well done but still soft. Serve immediately, with brown sugar sprinkled on top, or with jam or syrup.




Monday, April 02, 2007, 12:30 PM

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Passover Rolls

Passover Rolls

"When I was a very little girl, there was not much of a selection of Kosher for Passover foods like there is today. I always loved to help my mom cook, especially around the Jewish holidays. Well, one day I was watching her make matzo balls, and she decided to look on the other side of the matzo meal box. There was the recipe, so she asked me if I would like to help her make them. She thought that not only could she add a new food to the Passover table, but how interesting would it be to put "bread" on the table for our Seder! "



4 eggs
2 cups Matzoh meal
1 teaspoon salt
1 tablespoon sugar
1 cup water
1/2 cup oil

Makes 1 Dozen Rolls

Prehat oven to 375° F.

In a medium bowl, mix Matzo meal with salt and sugar. In a medium saucepan. bring water and oil to a boil. Add liquid to Matzoh meal mixture. Mix until well combined. Add eggs one at a time. Shape by hand into balls and place on a well greased cookie sheet. Bake for approximately 45 minutes or until nicely browned.






Monday, April 02, 2007, 12:31 PM

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Low Fat Potato Latkes

Low Fat Potato Latkes

Here's a baked, low fat version of Potato Latkes, the classic Jewish potato pancake. Since the recipe uses Matzoh Meal instead of flour, it's perfect for Passover.

2 1/2 lbs. white potatoes (about 6 medium), peeled and grated
1 C onion grated
1/2 C carrots grated
1/4 C matzo meal
1 1/2 tsp. salt
1/4 tsp. pepper
4 egg whites
cooking spray


Makes about 24

Pre-heat oven to 375°F.

Peel and grate the potatoes and vegetables, put in a large bowl with the remaining ingredients and mix well. Spray muffin tins with cooking spray. Put 1/4 cup of the mixture in each muffin cup. Bake for 45 minutes. Remove by flipping onto a cookie sheet. Cook for 10 more minutes or until crisp.




Monday, April 02, 2007, 12:34 PM

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Matzoh Balls

Matzoh Balls
These small round dumplings made of matzoh meal are especially good in Chicken Soup. Since they don't use flour, they are wonderful at Passover.


4 eggs
1/4 C chicken stock
1/4 C oil
1 1/2 tsp. salt
pepper to taste
1T fresh parsley, minced
1 small carrot, minced (optional)
1 C matzoh meal

Cooking Liquid:
8 cups cold water
1 chicken boullion cube or 2 tsp. powdered
2 tsp. salt


Makes about 16 matzoh balls

By hand:
Beat eggs and liquid until frothy with a fork or whisk. Add salt, pepper, parsley and carrot. Gradually stir in matzah meal and oil. Cover and refrigerate for 1 hour until thickened.

With a food processor:
With steel knife, chop parsley or carrot. Add eggs, liquid, oil, salt and pepper. Process 6 seconds. Add matzoh meal and process about 10 - 15 seconds more. Transfer to bowl. Cover and refrigerate for 1 hour until thickened.

Cooking:
Bring water, boullion and salt to a boil. Reduce heat. Using wet hands, form matzoh mixture into small balls, roughly the size of a golf ball. Don't make them too big, they expand during cooking!

Place in pot. Cover and cook on medium heat for 1 hour. Remove with slotted spoon. Transfer to hot soup and simmer at least 5 minutes before serving.




Monday, April 02, 2007, 12:35 PM

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Flourless Coconut Macaroons

Flourless Coconut Macaroons

This is one of the easiest cookie recipes to make -- it takes no time. These are also a perfect Passover treat, as baked goods need to be made without flour for this Jewish holiday.


3 cups sweetened coconut
4 egg whites
3/4 cup sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract

Makes About 3 Dozen Cookies

Preheat oven to 325° F. Line a baking sheet with parchment paper (foil will also do in a pinch). Combine all ingredients in a large bowl, mix well. Drop mixture by rounded tablespoons onto the prepared baking sheet. Bake until the cookies are firm and light brown -- about 25 minutes.

Cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.





Monday, April 02, 2007, 12:36 PM

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Honey Sponge Cake

Honey Sponge Cake


1/3 C matzoh meal
1/3 C potato starch
1/2 C sugar
1 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. nutmeg
8 eggs, separated
1 egg white
1/4 C vegetable oil
1 C honey


Serves 8

Preheat oven to 325° F (160° C).

Lightly oil a 10" tube pan.

In a large bowl, mix the matzah meal, potato starch, sugar, cinnamon ginger and nutmeg. Make a hole in the center of the mixture and drop in the egg yolks, one at a time. Beat well after each yolk is added. Then beat in the oil and honey.

Using an electric mixer, beat the 9 egg whites until stiff (but not dry). Fold the mixture into the batter gently. Pour mixture into the greased pan and bake for approximately one hour, or until the top of the cake is a golden brown and a cake tester comes out clean.




Monday, April 02, 2007, 12:38 PM

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Passover Miniature Potato Knishes

Passover Miniature Potato Knishes

These mini versions of the classic Jewish Potato filled pastry are great as appetizers or as a side dish. Since the recipe uses Matzoh Meal instead of flour, it's wonderful at Passover.


3 C mashed potatoes (about 2 very large potatoes)
2 eggs, slightly beaten
1 large onion, diced
2 T margarine
1 tsp. salt (or to taste)
1/8 tsp. black pepper
3/8 cup matzoh meal
1 egg yolk beaten with 1 T water






Makes about 42 Miniature Knishes

Pre-heat oven to 400°F.

Sauté diced onion until golden brown. In medium bowl, combine mashed potatoes, sautéed onion, eggs, margarine, salt, pepper, and matzoh meal.

Form mixture into small balls about the size of a walnut. Brush with diluted egg yolk. Place on a well-greased baking sheet and bake for 20 minutes or until well browned.

Notes & Variations:
This recipe is easily doubled. For more flavor, substitute some mashed sweet potatofor the regular kind. A ration of about 2 parts russet potato to 1 part sweet potato works well.







Monday, April 02, 2007, 12:42 PM

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not quite a recipe

My husband is planning on having passover this year. This will be the first year we do holidays - mostly due to our lives finally calming down a little. I was raised Catholic. I dont' have a problem with being Jewish, or participating in his customs, but I don't know what I'm supposed to do...any tips on being a "good jewish wife"? (I'm not trying to not be a feminist, or offend anyone...I just don't know what I should do.)

Monday, April 02, 2007, 12:49 PM

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I am a "honorary" Jew, and the one thing to know is that these holidays and meals are really important in my experience. Make sure to bring some food-- but most importantly, find some good Kosher wine. Something drinkable, not the Manezshevitz stuff. You will be a hero to passover dinner if youi do this!!

Monday, April 02, 2007, 12:56 PM

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OP here - thanks so much for the recipes, this is awesome!!!

To the 12:49pm poster, why don't you ask your husband about his favorite traditions from his childhood, and try to do some of them? Maybe he wants to have friends over and have a big dinner, or maybe that's not so important. If he's keeping kosher for Passover, be supportive, whether or not you're keeping kosher yourself. For example, don't make an extensive dish for dinner that is not kosher for passover and get mad if he won't eat it; make options that he can eat. It's fairly simple - meat and veggies are okay; bread/pasta/crackers/cereal/etc. are not. Depending on whether he's Sephardic or Ashkenazi, rice may or not be okay. One thing to be conscious of is what you put into a recipe, like sauces, etc. If they contain flour, they are not kosher for Passover. I think soy sauce is not kosher for passover (can't remember why).

My husband's favorite is when I make hopple popple for him - scrambled eggs with salami, cheese and matzoh. First, soak the matzoh to get it soft, and fry some slices of salami in a pan (doesn't even need oil b/c it's so greasy - just make sure it's beef, and not pork!), then add the eggs and matzoh and cook like scrambled eggs (drain off the excess fat first). Then add shredded cheese. Not at all a diet meal, and I actually don't even like it, but it makes my husband sooo happy!

Monday, April 02, 2007, 1:55 PM

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Thanks 1:55...We did Haunakkah this past year with my Catholic family...they had a ton of questions and we had a good time. He wants Passover with just us and our 4 yr old. I'm trying to read up and see what kind of things I should say, and do, basically not to trample on his religion. He was ultra-orthadox when he was young, (obviously not anymore married to a semi-catholic). He plans on doing everything for the sedar, cooking and such. I want to be involved, but my knowledge is so limited. It's been within the last month or so that he's found his faith again...we'll probably find a synagogue too. Hopefully one that welcomes newcomers!

Monday, April 02, 2007, 2:49 PM

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These recipes look so good! Thank you everyone and thanks OP for starting.

Monday, April 02, 2007, 3:30 PM

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savory matzo brei

We have always made matzo brei with grilled onions and salt and pepper

Monday, April 02, 2007, 4:24 PM

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Here are some sites that might help you learn about Passover and other Jewish holidays. Good luck.

http://www.jr.co.il/
http://learn.jtsa.edu/passover/
http://en.wikipedia.org/wiki/Passover

Tuesday, April 03, 2007, 9:38 AM

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Another interesting site is:

http://www.joi.org/celebrate/pesach/index.shtml

Hope it helps.

Tuesday, April 03, 2007, 9:47 AM

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