We are sharing some of the Passover recipes we received from KosherEye readers. Enjoy!
Submitted by Ron Roth. This is a recipe I got from my Mom. I make it year round even though it is a Pesach recipe. I also posted it on my blog..... oldguyscancook-ron.blogspot.com. Enjoy.
3 tart apples (like Granny Smith), peeled and thinly sliced
1 cup Matzo Meal
3 large eggs, slightly beaten
2 tablespoons melted chicken fat (Schmaltz)
1/2 teaspoon salt
1/2 cup water
1/2 cup granulated sugar
2 teaspoons cinnamon
Mix all ingredients except apples, together in a large bowl. Mix well. Add apples.
Drop by large spoonfuls about the size of a Potato Latke, in hot oil, heated to 375 degrees and fry until golden brown. Drain on brown paper (or paper towels)
Best served warm, but also good cold.
Vis Koekjes - pronounced 'fis koookyes' - Fish Cookies
Submitted by Shainy Evers. My husband and I make this for Chol Hamoed picnics with our little boys and no matter how much we make, there are never any leftovers. This is a recipe my mother-in-law, who lives in Amersfoort, Holland, makes. Enjoy, Shainy Evers
White Fish - (any non expensive fish) cover and bake or boil, then crumble/ mash
Same amount of potatoes. - cooked and mashed
Onion. one to two per pound - grated
Eggs – use approximately one raw egg per pound of fish
Salt to taste
Mix all ingredients together.
Leave in fridge for an hour so it will get firmer (optional).
Shape into flat patties (cookie shape)
Fry in oil until you get a nice golden brown.
You can store in plastic zip bags in fridge, it won't get soggy.
Submitted by Avigayil Pechter
1 3-pound brisket
1 jar of tomato sauce
2 cups water
1 can of mushrooms
1 green pepper
1 jar cranberry sauce (No whole berries)
Brown the brisket for about 10 minutes in a large pot.
Next, add the tomato sauce.
Slice all veggies and add into pot.
Boil for about 30 minutes, then simmer . Add in cranberry sauce and mix.
I simmer this for about 4-6 hours.
It practically melts in your mouth!
Bas Hinda's (Passover) Chocolate Torte
Submitted by Channa Shriki. We eat it all year! I think the title says it all. If Bas Hinda had not discovered this amazing creation, I'd not only be hungry and grumpy all Pesach, I'd be thinner too !!! The cake is so good I made it in March- Heshvan for my son's birthday and it disappeared !
6 oz chocolate - any kind (I used the bag of Oppenheimer's pareve choc chips which are delicious)
1/2 cup oil, any kind
Melt. If you have a big enough pan, you can mix the cake in there too.
3/4 cup sugar
1/8 tsp salt, any kind
1-2 tsp coffee, optional
1/2 cup cocoa powder
Add the above ingredients, mix thoroughly, and bake in small (8" round) greased pan for half an hour at 350 deg.
(I just quadrupled the recipe and baked it in 2 9 by 13 shallow pans.)
YOU WILL JUST LOVE THIS CAKE !!!!!!
Submitted by Shelly Green. Here is our favorite Passover Candy Recipe: Fruit & Nut & Chocolate Candy.
1 large bag chocolate chips
2/3 cup dried cranberries
2/3 cup raisins
2/3 c. pistachios or more
Melt chocolate with a little oil. Use an 8-inch square pan lined with foil to help you life out the candy when it is done. Add everything to the chocolate and pour into pan. Refrigerate 1 hour and cut and put into small paper liners to serve.
Moroccan Vegetable Passover Stew
Submitted by Lindsay Shugerman. (Omit the garbanzo beans if not your Sephardic tradition)
1 large peeled and cubed sweet potato
2 large carrots, scrubbed and cut into 1 inch chunks
1 medium red onion, peeled and quartered
1 small eggplant, peeled and cubed
1 each, red & yellow peppers (green will not work), seeded and sliced
1 1/2 cups cooked & drained garbanzo beans
1 large can diced tomatoes, including juice
1 cup dried apricots, sliced
1 cup golden raisins
1 tsp ground cumin
1 tsp ground cinnamon
6 cloves garlic, peeled and crushed
1/2 tsp cardamom
1/2 tsp coriander
1/4 tsp cayenne pepper
1/2 tsp sea salt
2 tablespoons veggie Kosher for Passover broth powder OR 4 cups homemade rich veggie stock
4 cups water, if not using veggie stock
1/4 cup extra virgin olive oil
Sliced almonds, to garnish
Combine all ingredients, except almonds in a large, heavy pot. Make sure seasonings are well mixed into the liquids.
Cover and cook on medium low, stirring occasionally. Be careful to keep the stew from boiling, as that will bring out a bitter flavor in the veggies and spices.
Cook until all vegetable are tender and onions are transparent and soft. Adjust salt, if needed. Top with sliced almonds.
Serve hot, with a wild green salad & chilled orange slices.
Senta’s German Matzah Balls (They’re Supposed to Be Heavy!)
Submitted by Phyllis Zimbler Miller. From the Jewish holiday book SEASONS FOR CELBRATION by Rabbi Karen L. Fox and Phyllis Zimbler Miller (Senta Fox is Karen’s mother of blessed memory.)
4 (kosher for Pesach) matzahs
2 Tbsp. unsalted (kosher for Pesach) pareve margarine
1 whole egg (or 2 egg whites)
1/4 small onion, chopped fine
1-2 teaspoons. chopped parsley
1 cup (kosher for Pesach) matzah meal, add more if needed
1/8 teaspoon pepper
1/4 teaspoon ginger
1/8 treaspoon nutmeg
1 teaspoon salt, to taste
Crumble the matzahs and soak in warm water. Drain water and squeeze mixture as dry as possible. Melt margarine in frying pan; add onions and fry until golden.
Add matzah mixture, stir for a few minutes until warmed. Remove from heat. Add in eggs, spices, parsley. Mix thoroughly and let stand in refrigerator for ½ hour.
Remove from refrigerator and shape mixture into balls (the size of a quarter); roll balls in a little matzah meal to hold the shape. Put on paper plates and store flat. May be frozen if done ahead.
Before cooking test one matzah ball by putting in boiling water or soup. If it separates, roll each matzah ball in a dusting of additional matzah meal. Cook in soup until the matzah balls rise to the top. Recipe makes 6-8 matzah balls.
Note: For those who want lighter matzah balls, use the recipe on the box of matzah meal or the kosher for Pesach mix.
See Phyllis’ Amazon author page to find SEASONS FOR CELEBRATION online -- http://budurl.com/PZMAmazonpageAdd a comment