Passover Recipes
Nothing unites us more than food; add these Passover-approved recipes to your holiday repertoire!
During Passover, most of us are probably familiar with the primary food-related guidelines. Matzah in the place of leavened bread, a symbol of the quick exit the Jews had to make from Egypt, flee the Pharaoh's persecution. Seder plates full of symbolism, from the shank bone to the hard-boiled egg. And we all have the traditional family recipes we look forward to year after year. But sometimes you just want to add something new to the mix!
Whether you're looking for yet another way to eat matzah, another brisket recipe, or just interested in zhuzhing your charoset recipe — don't worry, we're here for you! Take a look at some of these recipes for Passover classics, provided by TI members from all over!
Chag Pesach Sameach!
BANANA CHOCOLATE CHIP MUFFINS | BEEF BRISKET | PISTACHIO COOKIES | CHAROSET
Banana Chocolate Chip Muffins
*from the kitchen of Diane Fadem
INGREDIENTS:
2/3 cup butter or margarine
1 cup cake meal (finely ground matzah)
1 cup sugar
½ cup potato starch
6 eggs
½ cup chocolate chips
1 tsp vanilla
1-2 very ripe bananas
Cinnamon-sugar mixture (for sprinkling on top)
DIRECTIONS:
Preheat oven to 350. Cream sugar and butter/margarine together until smooth. Add eggs, one at a time, beating after each. Add vanilla. Next add cake meal and potato starch, mixing until well combined. Mash banana(s) and add to mixture. Fold in chocolate chips. Pour into lined muffin pan. Sprinkle tops with cinnamon-sugar mixture before baking. Bake for 25-30 minutes. Enjoy!
Beef Brisket
*from the kitchen of Jane Fedder Lazaroff
INGREDIENTS:
1 beef brisket, trimmed (at least 4 lbs)
2 cloves garlic, minced
2 large onions, chopped
3 tbsp. Worcestershire sauce
1 pkg. onion soup mix
1 bottle chili sauce
1 can beer
Pepper to taste
DIRECTIONS:
Preheat oven to 325. Rub brisket with garlic and place on a bed of chopped onions in a roasting pan. Pour the following ingredients (in order) over the brisket: pepper, Worcestershire sauce, onion soup mix, chili sauce, and beer. Cover with heavy duty foil and bake for 3 hours. Remove from oven and allow to cool. Remove from pan and slice as thinly as possible (keep sauce in the pan), then return brisket and cover, reheating at 325 from 1/2 hour. Note: Best if made the day before you plan to serve. Enjoy!
Pistachio Cookies
*from the kitchen of Cindy Schuval
INGREDIENTS:
3 cups shelled pistachio nuts
1 cup sugar
3 egg whites
Sugar for dusting
DIRECTIONS:
Preheat oven to 325 and line cookie sheet with parchment paper. Mix nuts, sugar, and egg whites. Refrigerate dough for 10 minutes. Drop batter from a tablespoon with 1/2 in spaces in between. Bake for 12-15 min, until lightly brown. Note: add chocolate chips for extra flavor or try dipping in melted chocolate. Enjoy!
Charoset (apple-free version)
*from the kitchen of Diane Fadem
INGREDIENTS:
½ pound skinless almonds
15 dates
15 figs
1/8 cup sesame seeds
1/3 cup red wine or grape juice
DIRECTIONS:
Put almonds in a food processor and grind them. Then add the dates, figs, and sesame seeds. Pulse several times and slowly add the wine or grape juice. Mix together until smooth, and place in a bowl. Refrigerate until ready to eat. Enjoy!
Kosher Granola
*from the kitchen of Diane Fadem
INGREDIENTS:
2 ½ cups matzah farfel
½ cup shredded coconut
1 cup coarsely chopped nuts (optional)
½ stick of butter
½ cup honey
¼ tsp. salt
1 tsp. cinnamon
½ cup dried fruit of your choice
DIRECTIONS:
Preheat oven to 350. Line a cookie sheet with foil and spray with non-stick spray. In a large bowl, combine farfel, coconut, and nuts (if using). In a 2-quart saucepan, combine butter, honey, salt, and bring to a simmer for a few minutes, stirring constantly. Remove from heat and add to the farfel mix. Mix well until evenly tossed. Spread the mixture on the cookie sheet. Place in oven &and cook for 25-30 minutes, stirring every 10 minutes to keep it from burning. When golden brown, remove from oven and return to the bowl in which you tossed it. Add dried fruit and cinnamon. While it’s cooling, toss it every now and again to break up the clumps. Once totally cooled, you can add chocolate or any other kind of chips if desired. Store in an airtight container. Enjoy!
Matzah Mac 'n Cheese
*from the kitchen of Diane Fadem
INGREDIENTS:
3 ½ cups matzah farfel
1 pint sour cream
3 eggs
1 stick butter
1/2-1 pound cheddar cheese
1 pound cottage cheese
1 cup milk
½ tsp salt
¼ tsp pepper
Frozen chopped spinach or broccoli, thawed & drained (optional)
DIRECTIONS:
Preheat oven to 350 and grease a 9x13 pan. Beat eggs and pour over farfel. Add cottage cheese and milk; stir until moistened. Add spinach or broccoli at this point, if using it. Add the salt and pepper. Grate the cheese in another bowl. Then layer ingredients into the pan – farfel, cheese, sour cream, butter, then repeat. End with layer of extra cheese on top. Bake for 30 minutes covered and another 10 minutes uncovered. Enjoy!
Gefilte Fish
*from the kitchen of May March
INGREDIENTS:
9 lbs. fresh fish (5 lbs. ground white fish, 2 lbs. pike, 2 lbs. trout)
*if possible, get fishbones and heads as well
5 eggs, separated
3 white onions
6 carrots
3 celery stalks
1 tsp. lemon juice
Salt
White pepper
DIRECTIONS:
Wash fish bones and heads and enclose in cheesecloth. Heat 8 cups of water on medium heat and add 2 tbsp. salt and 2 tsp. white pepper. Slice onions and add, along with chopped carrots and celery. Add wrapped fish parts and a tsp. of lemon juice. Meanwhile, combine fresh fish and 5 egg yolks; add 5 tsp. salt and 1 1/2 tsp. white pepper and start chopping. Add about 2 tbsp. of ice water and continue chopping. Remove cheese cloth from pot and dispose. With damp hands, make ovals out of fish mixture and place gently into water. Cook covered on medium heat for 1 1/2 hours. Let cool and remove from stock. Strain broth and chop additional carrots for garnish. Refrigerate. Enjoy!
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