Passover Recipes

Passover Recipes

In addition to our time-proven recipies below, follow this delicious link to Passover tasting heaven.

Ratatouille of Fresh Vegetables
Ingredients Needed:
1 large zucchini l large yellow squash sliced l small eggplant, diced 6 Roma tomatoes, diced 1 T Garlic, minced	½ cup onion, chopped 1 T oregano, minced 2 T Basil, minced Olive oil for sautéing
Instructions:
Warm olive oil in a large skillet or wok over medium-high heat. Begin by sautéing onion and garlic until softened. Add squashes and eggplant cooking until tender. Add tomatoes and fresh herbs and warm through. Season liberally with salt and pepper.

Incredible Farfel
Ingredients Needed:
2 large minced onions ¼ cup oil 1 cup sliced mushrooms ½ cup diced celery 3 ½ cup matzo farfel	1 t salt and t paprika ¼ t pepper 1–cup chicken soup 1-cup hot water
Instructions:
Sauté onions, mushrooms and celery in oil in large skillet. Add farfel and stir until lightly brown. Combine seasonings, soup and water. Add slowly to skillet and cook over low heat, stirring until all liquid is absorbed. Makes 8 servings.

Fresh Fruit and Créme Brule
Ingredients Needed:
1 pineapple, peeled, cored and diced 3 kiwi fruit, peeled and diced 1 pint strawberries, stems removed	½ cup light cream cheese ½ cup light sour cream 4 T firmly packed brown sugar, divided and halved
Instructions:
Combine fruits in an ovenproof casserole dish. Blend cream cheese, sour cream, and 2 T of sugar until smooth. Spoon over fruits. This mixture will not cover completely. Sprinkle remaining 2 T of brown sugar on top of cream and broil under broiler until sugar melts. Serve immediately.

Chocolate Chip Cookies
Ingredients Needed:
1 ½ c brown sugar ½ c white sugar 1 tsp. Passover vanilla 1 c margarine 2 eggs ¼ tsp. salt	½ c matzah meal ½ c matzah cake meal 1 c potato starch 2 c chocolate chips Parchment paper for baking
Instructions:
Cream sugars together with margarine and vanilla. Mix in eggs. Stir in dry ingredients and chocolate chips. Chill dough for at least 2 hours. Line cookie sheets with parchment paper. Form dough into tiny balls about the size of a marble and place on cookie sheet, leaving room for cookies to spread. Bake in preheated over 10-12 minutes. Let cool 15-20 minutes before removing with spatula.

Passover Cheese Latkes
Ingredients Needed:
½ lb dry cottage cheese 3 eggs 2 T sugar 2 T melted butter or oil	½ t cimmanon ¼ c sour cream ½ c matzo meal or cake meal ¼ t salt butter and oil for frying
Instructions:
Steel Knife: Combine all ingredients in processor bowl and process until smooth and blended, about 20 to 25 seconds. Scrape down sides of bowl as necessary. Melt about 2 t butter and 2 t oil in a large skillet. When bubbling, drop cheese mixture from a large spoon into skillet. Brown on medium heat on both sides until golden. Repeat with remaining cheese mixture, adding more butter and oil to skillet as necessary. Serve hot with sour cream and berries, or with honey. Yield: about 12 pancakes. May be frozen.

Eggplant Parmigiana with Matza Pasta
Ingredients Needed:
2 medium eggplants cut into ½” slices kosher salt for sprinkling on eggplants 4 c matza meal, seasoned with salt, pepper, dried Italian seasons 2-3 eggs, beaten olive oil for pan-frying eggplant	4 c of your favorite marinara sauce 1# matza pasta noodles, cooked according to pkg directions 2 c mozzarella cheese ¼ c Parmesan cheese
Instructions:
Sprinkle sliced eggplant with salt, and let stand in a strainer for about 30 minutes. This should remove any bitterness. Drip in beaten egg, and dredge in seasoned matza meal. Pan fry until browned on the outside and soft on the inside. Transfer fried eggplant pieces to casserole dish only slightly overlapping them. Pouring marinara sauce over the eggplant, and cover with cheeses. Bake covered for 25 minutes at 350 degrees, and uncovered for 10 minutes to let cheese brown. Serve over hot matza pasta.

Lemon Meringue Pie
Ingredients Needed:
2 lemons ½ c sugar grated rind of 1 lemon 4 egg yolks	2 tablespoons potato starch ½ c cold water 4 egg whites 1 sponge cake sliced
Instructions:
Boil together juice of 2 lemons, ½ c sugar and 1 ½ c water. Beat 4 egg yolks with ½ c sugar. Add slowly to boiling mixture. Continue to cook over hot water. Add 2 T potato starch moistened with ½ cup cold water, stirring until smooth. Cook until thick and creamy. Remove from heat. Add grated rind of 1 lemon Make meringue from 4 egg whites, beaten with ½ c sugar. Fold 3 tablespoons of meringue into lemon mixture. Line a pie plate with sponge cake slices, pour in lemon filling, top with rest of meringue. Bake at 325 for 8-10 minutes to brown meringue.

Pineapple Kugel
Ingredients Needed:
2 c farfel (softened in water and drained 1 t salt 4 eggs 1 lb cottage cheese	1 pt sour cream (16 oz - 2 c) 1 lg c crushed pineapple (with juice) 1 scant c sugar (¾ cup) cinnamon and sugar
Instructions:
Mix all ingredients together and put into greased 9" x 13" pan. Sprinkle with cinnamon and sugar. Bake 350 degrees - 1 hour.

Buttercrunch Bars
Ingredients Needed:
2 sticks of margarine 1 c sugar 1 12 oz pkg chocolate bits nuts if desired	10” x 15” jelly roll pan lined with foil (greased well – it sticks!) matzoh
Instructions:
Line pan with matzoh – flat. Melt 2 sticks of margarine with 1 c sugar. Pour and spread over matzoh. Bake 350 degrees for 12 minutes. Sprinkle 12 oz pkg of chocolate bits and spread. (Top with nuts if desired). Refrigerate for 4 hours.

Apple or Blueberry Cake
Ingredients Needed:
1 c sugar ½ t salt 1 c matzo meal	3 eggs – separated 1 lemon – juice and rind 1 c blueberries – sugared or apples
Instructions:
Mix sugar, salt and matzo meal. Add yolks, oil, juice and rind of lemon. Fold in stiffly beaten egg whites. Pour ½ batter into wel-greased 8" x 8" pan. Cover with blueberries or apples. Add rest of batter. Bake 45 minutes - 375 degrees.

Passover Fudge Brownies
Ingredients Needed:
2 c granulated or brown sugar 2 sticks butter melted and cooled 3 eggs 1 T brewed coffee	¾ c unsweetened cocoa powder ¼ teaspoon salt 1 c matzoh cake meal
Instructions:
Preheat the oven to 350º. Use greased, non-stick or parchment covered rectangular or square baking pan. In a bowl, mix the sugar into the melted butter Then add the eggs, coffee, cocoa, salt, and cake meal. Spoon the batter into the prepared pan. Bake for about 25 minutes. Do not over bake. The brownies should be set and seem dry to the touch, but there should not be a crust around the sides. Cool in the pan.

Quinoa with Lemon and Parsley
Ingredients Needed:
Olive oil for sauteeing 1 cup uncooked quinoa 2 cups vegetable broth 2 tsp chopped garlic 2 Tbsp chopped fresh parsley	1/2 Tbsp chopped fresh thyme 1/4 tsp salt 1 small onion finely chopped 1 dash fresh lemon juice
Instructions:
Rinse quinoa and drain thoroughly. Saute onions and garlic in olive oil for a few minutes. Add the quinoa and toast, stirring occasionally until lightly browned, about 5 minutes. Stir in broth and bring to a boil. Reduce to simmer, cover, and cook for 15 minutes or until quinoa is tender. In a bowl toss quinoa and onions and garlic together with parsley, thyme, and salt. Sprinkle with lemon juice and serve. Serves 4 - 6