We were very pleased to get so many responses to our Passover Recipe Contest in 2010. We’re sharing our haul of recipes with you—hope you enjoy them!
This family recipe is a sweet side dish for any Passover seder.
8 sheets of matzah
½ cup shortening (margarine, vegan butter or the like)
1 cup sugar
1 cup raisins
6 apples, cored, peeled and sliced
sprinkle of cinnamon
Break up the sheets of matzah and soak in a bowl of water until soft, then drain. In a large mixing bowl, cream the shortening and the sugar. Add the eggs, beating in one at a time. Next add the matzah, the sliced apples and the raisins. Mix well. Sprinkle with cinnamon and stir it in. Pour into a well-greased rectangular baking pan. Bake for one hour at 350 degrees. Let cool. Slice into squares and serve.
Submitted by: Jodi Kornfeld
5 ounces hazelnuts, with dark skins removed
1/2 pound unsalted butter
1/2 vanilla bean
1 1/3 cups powdered sugar, plus extra for dusting the cake
1/3 cups matzah meal
5 extra-large egg whites
3 tablespoons granulated sugar
4 oz. semisweet chocolate chips or finely-chopped chocolate
1/4 cup heavy cream
1/2 teaspoon instant coffee granules
Preheat oven to 350°F.
Spread the hazelnuts on a baking sheet, and toast 12 to 15 minutes, until they’re golden brown and smell nutty. Let them cool.
Line a 10-inch round cake pan with baking parchment. Brush the pan with a little melted butter and line the bottom with the paper.
Place the rest of the butter in a medium saucepan. Slice the vanilla bean lengthwise down the center, and scrape the seeds and pulp onto the butter. Add the vanilla pod to the pan, and cook the butter until the butter browns and smells nutty (about 6 to 8 minutes). Frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Set aside to cool. Remove the vanilla pod and discard.
Grind the hazelnuts with the confectioners’s sugar in a food processor until they are finely ground. Add the flour and pulse to combine. Transfer to a large bowl.
Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Add the granulated sugar and mix on high speed 4 to 5 minutes, until the mixture forms very stiff peaks. When you turn the whisk upside down, the peaks should hold. Transfer the whites to a large mixing bowl.
Alternate folding the dry ingredients and the brown butter into the egg whites, a third of a time. Remember to scrap the bottom of the brown butter pan with a rubber spatula to get all the little brown bits.
Pour the batter into the prepared cake pan, and bake for 50 minutes to 1 hour. Cool on a rack 30 minutes. Run a knife around the inside edge of the pan, and invert the cake onto a plate. Peel off the paper, and turn the cake back over onto a serving platter. Sprinkle it with powdered sugar or cover with chocolate.
Melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cake.
Submitted by: Elizabeth Meyer
The secret of this recipe is to make your own brown sugar, rather than buying it. It is not difficult, and makes a huge difference. Also, you can make this recipe using Graham crackers during the rest of the year. Now you know my secret recipe!
4 to 6 sheets unsalted matzahs
1 cup unsalted butter, cut into chunks
1 cup white sugar
1/2 cup of molasses (more or less to taste)
big pinch of sea salt
1/2 teaspoon vanilla extract (be sure its kosher for Passover – but if you can’t find KforP, just skip it)
1 cup semisweet chocolate chips (or chunked up bittersweet chocolate bar) (or use dark chocolate for more health benefits – just be careful using milk chocolate, as it can get too sweet)
1 cup chopped and toasted nuts (optional)
Line a rimmed baking sheet completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper. This way, your pan won’t get too sticky and you’ll more easily be able to remove the tasty treat. Preheat the oven to 375°F.
Line the bottom of the sheet with matzah, breaking extra pieces as necessary to fill in any spaces. Mix the white sugar and molasses to make the brown sugar – you want to stir it until all of the white sugar is brown. Give your brown sugar a taste and see if you need more of one or the other.
In a saucepan, melt the butter and brown sugar mixture together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add salt and vanilla, and pour over matzah, spreading with a heatproof spatula.
Put the pan in the oven and reduce the heat to 350F degrees. Bake for about 15 minutes, until the mixture is bubbly but not burning. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.
Then, you can sprinkle with nuts, sea salt, or whatever tickles your fancy. My friend Sam likes to put his in the freezer, and then spread peanut butter on top.
Let cool completely, then break into pieces and store in an airtight container until ready to serve. It should keep well for about one week, if it lasts that long. Also does well in the freezer.
Submitted by: Michelle Hilburn
Wanting to prepare a traditional brisket for Pesach while keeping the oven to free for cooking other foods, we devised this recipe for a delicious, tender brisket. If you do not use the oven for other cooking it sure keeps the kitchen cool.
1 3 to 6 lb. brisket, flattened
Salt and Pepper
2 medium onions chopped
1 oz. garlic juice or to taste
Place a heavy Dutch oven or pot on top of stove on high heat to hold brisket. While pot is getting very hot season fat side of brisket heavily with salt, pepper, accent and paprika. Place brisket in pot fat side down to sear. While searing, season face up side of brisket. When brisket sticks to the bottom of the pot turn over, lower heat and simmer for 30 minutes covered. Put onions all around brisket and pour garlic juice over meat. Cover and let cook on the top of the stove for one hour per pound or longer until fork tender.
Submitted by: Stuart Davis
This is a surprising kugel — because it packs lots of vegetables in but is sweet from the apple and the carrots. It requires grated vegetables, but if you use a food processor this kugel will be a favorite with your family.
3/4 c matzah meal
1/2 tsp cinnamon
1 tsp salt
1 cup grated carrots
1 cup grated apple
1 cup grated white potato
1 cup grated sweet potato
2 beaten eggs
3 tblspoons orange juice
Pam spray to grease the pan, or margarine (this will fill a long baking pan 9×13)
Grate all the vegetables, and toss together in a large bowl. Add in the salt, spices and orange juice, then the beaten eggs. Sprinkle the matzah meal over it all and mix well. Turn it into a greased pan and bake at 350 for 55-65 minutes or until dry and baked.
Submitted by: Ellen Scolnic
This is an egg, nut and dairy free cookie for ANYONE who has allergies or sensitivities. (Editor’s note: It is not kosher for Passover.) Many main meals are dairy/egg free but it is hard to find a dessert that is dairy or egg free. Do not only celebrate freedom but freedom from eggs and dairy!
I developed this recipe when my son was tested allergic to egg yolk and my daughter to egg white. Then, we opted for dairy free as there were lactose issues for some family and friends. This is tried and true and you can really tweak this so it is great for the holiday. They freeze well also, great for snacks.
2 cups flour
½ cup cocoa or carob flour
1 ½ tsp baking soda and 1 1/2 tsp baking powder
3 tbsp white vinegar (mix with baking powder right before you add baking powder)
1 tsp vanilla (pure extract or imitation)
A few shakes of salt
½ cup white sugar
½ cup brown sugar *or sugar substitute
EITHER a ¼ cup of apple sauce, mashed banana or prune butter (for moisture and additional light flavor)
Mix all dry ingredients except the baking powder which you will put with the vinegar. Add one of the last three ingredients (in italic). Then add the baking powder with vinegar mixture. You may chill this batter and roll/cut into shapes, or dollop like a sugar cookie or chocolate chip cookie. You may add chocolate chips, white chips, etc (*most chips have dairy/milk so do be aware of that if you are cooking for a person with allergies). Bake for 4-6 minutes or until firmness/color desired. As soon as they go onto cooling rack, add some powdered sugar or, a sugar cinnamon mixture.
We do not do food dyes but if you want to add a more festive touch mix a drop of blue or red (or green) food dye to powdered sugar or white sugar and top cookie with the colored sweetener.
Submitted by: Michele Paiva
Makes two round matzah crackers about 6 inches in diameter
1 tbsp flaxmeal + 3 tbsp water
3 tbsp + 2 tsp potato starch (can be potato starch flour but NOT potato flour)
3 tbsp + 2 tsp almond meal
3 tbsp + 2 tsp ground oatmeal (rolled oats ground in food processor or blender)
1/8 – 1/4 tsp salt (to taste)
Preheat the oven to 400 degrees. Mix the flaxmeal and water in a blender until combined. Pour into small dish and let sit on counter for about 10 minutes. Meanwhile, combine remaining DRY ingredients. Use your fingers to blend them all together. Add flaxmeal/water mixture to dry ingredients and blend with fingers. It will appear weird and wrong and you will want to throw in the towel. Don’t! Stay the course. In about 30 seconds it will begin to feel like play-dough. Keep kneading by hand until the dough comes together without falling apart. Though I didn’t find it necessary, if you find that the dough is too dry, add more of the flax mixture and/or water. If it’s too wet, add a little more potato starch or almond meal or oatmeal.
Divide the dough into two equal pieces. Place one dough ball on a piece of waxed paper. Place another piece of waxed paper on top of the dough ball. Press down with your hand to flatten. I found it helpful to use a rolling pin at this point. DON’T PRESS TOO HARD WITH YOUR HANDS OR THE ROLLING PIN. Just press until the dough is about 6 – 8 inches in diameter or until it’s thin, but not too thin. If it’s too thin, you won’t be able to peel it from the waxed paper. If this happens, use your fingers to peel it off the paper and then start the rolling process again.
Gently peel the top layer of waxed paper off the rolled dough. Use a spatula to gently remove the dough from the bottom layer of waxed paper OR flip the dough over so that the waxed paper is on top and then gently peel it off the dough. Place on plate or clean counter or slightly wet paper towel. Form other matzah.
Place each matzah on foil-covered cookie sheet (or use parchment paper or silpat mat). Another option: I baked these on pizza stones which I left in the oven while it was preheating. Using a fork, prick rows of holes on each matzah. Bake for TEN minutes OR until browned and crisp around the edges. Every oven is different, so please watch your matzot and make sure they don’t burn. Though matzot are supposed to be baked for 18 minutes, since this is a different type of flour, it has to be treated differently. When done, remove from oven, place on rack to cool.
Submitted by: Ellen Allard, from www.Iamglutenfree.blogspot.com
These latkes were made every Passover by my maternal grandfather – it was the only food he ever cooked. This is my homage to Zayda Morris.
Cheese latkes were most likely the most revered foods in Russia, though flour, buckwheat and matzah meal were more common. The cottage cheese and matzah meal here was made by my maternal grandfather, who emigrated to America when he was 13 to escape the Czar’s army. The cottage cheese gives a tangy, slightly gooey consistency to the latkes.
10oz. or 1-14 cups of cottage cheese (I prefer Friendship)
3 eggs, separated
1 tsp. salt
2-1/2 cups matzah meal
1 onion, coarsely grated, or 3-5 spring onions (scallions) thinly sliced
1/2 tsp. sugar
2-3 Tbs. natural (plain) yogurt,or sour cream, or Greek plain yogurt
vegetable oil for shallow frying
ground black pepper to taste
In a bowl, mash the cottage cheese. Mix in the egg yolks, half the salt, the matzah meal, onion, sugar, yogurt, and pepper. Whisk the egg whites with the remaining salt until stiff. Fold 1/3 of the whisked egg whites into the batter, the fold in remaining egg whites. Heat the oil in a frying pan to a depth of about 1/2 in. Drop tablespoonfuls of the mixture into the pan; fry over medium-high heat until undersides are golden brown. Turn carefully and fry the second side. When done, remove latkes from the pan with a clotted spatula and drain on paper towels. Serve immediately or place on a baking sheet and keep warm in the oven.
Submitted by: Cathy Buckwalter
1 cup matzah meal
1/2 teaspoon salt
2 heaping teaspoons white sugar
3/4 cup water
1/4 cup oil
Preheat oven to 350 degrees F – Lightly grease a cookie sheet or muffin tin(s). In a large mixing bowl, combine matzah meal, salt and sugar. Mix well. Bring water and oil to a boil. Add matzah meal mixture, and stir until blended. Beat one egg at a time into the mixture. Let stand 10 minutes. Shape the dough into rolls with oiled hands. Arrange rolls on the prepared cookie sheet. Or drop into muffin tin(s). Bake at 350 degrees F for 45-50 minutes.
Submitted by: Carla Korman
My mother invented this recipe and it has become a tradition at my own seder table.
1 6lb brisket
3 large onions, halved and sliced
1 small jar miracle whip (don’t use mayonnaise)
2 cans whole cranberry sauce
salt and pepper to taste
Preheat oven to 350°F. Trim most of the fat from the brisket. In a large roasting pan, place half of the sliced onions. Put brisket on top. Cover brisket with remaining onions. Add water to about a half inch on bottom of pan. Cover tightly with aluminum foil. Roast in oven for 1 hour. In bowl, combine whole cranberry sauce and miracle whip, adding miracle whip a tablespoon at a time until the color is a a bright pink. Pour mixture over brisket and add additional water if necessary. Return to the oven for an additional hour. Remove from oven and cool. Place in refrigerator overnight. About 1 hour before serving, remove pan from refrigerator. Skim off all accumulated fat. Slice meat and return to the pan into the gravy. Roast another 1/2 hour, or until meat is tender.
Serve with gravy on the side.
Submitted by: Janis Price
We have been attending a seder at and with friends for many, many years. It is a potluck and I have made this kugel for the same amount of years. Everyone loves it!
1 16 oz container cottage cheese
1 16 oz container sour cream
1 cup sugar
5 eggs, beaten
1/2 C (1 stick) margarine, melted
1 Tbs. imitation vanilla
1 pkg (12 oz) broad Passover egg noodles, cooked, rinsed, and drained
Cinnamon sugar mix
Mix all ingredients except noodles and cinnamon sugar mix until well blended. Stir in noodles. Spoon into 13 x 9 inch baking dish; sprinkle with cinnamon sugar mix. Bake at 350 F for 1 hour. Cool at least 10 minutes; cut into squares. Cover and refrigerate any leftovers.
(Note: Fat-free cottage cheese and sour cream may be used as well as Eggbeaters or other egg substitute.)
Submitted by: Barbara Niles
This is about as quick and easy as it gets, and after cooking many fancy dishes for our seder, we need some quick and easy.
Mozzarella cheese, grated
Italian spices: oregano, basil, garlic, crushed red pepper
Vegetables: mushrooms, peppers, onions, whatever you have that your family likes
Place a sheet of matzah on a flat surface – a paper towel works well. Spread it with sauce, and sprinkle spices over the sauce, if you’re using them. Put a layer of cheese over the sauce – it spreads when it melts, so use less than you think. Spread vegetables over the cheese. Microwave for about 30 seconds. This could vary a lot depending on your microwave. Serve whole, or break into sticks. Repeat with each piece of matzah.
Submitted by: Rachel Chagnon
This makes a great dessert with strawberries and whipped cream on top of individual slices of cake. I serve it as dessert at the seder. Everyone always ohhs and ahhhs when it’s served. You must follow the directions including the amount of time to mix the ingredients so that there is enough air to make it rise and be fluffy. If you do this it is a flawless recipe anyone can make a success.
1 1/2 cups sugar
1 1/2 teaspoon lemon rind
3 tablespoon lemon juice
1 cup potato starch
Separate eggs. Using mixer beat 8 egg yolks for 2 minutes at high. Add lemon juice, sugar and lemon rind and mix 2 minutes at medium speed. Gradually add starch and continue mixing at medium speed for an additional 2 minutes. Beat egg whites in separate bowl until stiff and fold egg whites gently into other mixture. Place in ungreased 2 piece 10 inch tube pan and bake at 350 degrees for 55-65 minutes until the top springs back. Invert pan and cool.
Submitted by: Alena Strauss
A natural, light and sweet way to end the Passover meal.
I wanted a light sweet at the end of the heavy Passover meal, something healthy and fruit based, but with a little extra richness, for the festival meal. I paired a strawberry compote with dates stuffed with almond paste scented with orange blossom water. For kids, I serve the strawberries with a little vanilla ice cream or frozen yogurt.
For Strawberry Compote:
2 pounds of strawberries
1 blood orange
2 teaspoons of sugar
De-stem and halve two pounds of strawberries. Halve the blood orange and squeeze the juice onto the strawberries. Toss with sugar. Let sit for an hour.
For Stuffed Dates:
Refrigerate a cup of whole dates. When they are chilled and firm, pit the dates with one slit across the side. Fill with almond paste (recipe below)
1 cup of almonds (you can either use blanched almonds or soak, skin and dry whole almonds)
1/2 cup of agave
4-5 drops of orange blossom water
Grind almonds to powder in a food processor. Add agave and orange blossom water and process until it is the consistency of paste and can be kneaded by hand. Pinch off pieces of almond paste large enough to roll into cylinders and stuff into pitted dates, and seal dates so the paste is hidden inside. Return the stuffed dates to the refrigerator and chill until firm. Slice dates. Serve strawberries in a bowl and dates on a small serving plate.
Submitted by: Dana Kletter
My family background is Ashkenazi. My mother came to America from Poland and my father from Russia.Since my husband & I restored a medieval foundry in a small Spanish village in 1994, where we live part of every year, we feel ourselves to also be Sefardim. This recipe is one of the results of our blended traditions.
3 Macintosh apples, peeled and chopped
3/4 Cup chopped walnuts
3/4 Cup chopped pecans
10 oz. chopped dates
10 oz. chopped figs
1 small navel orange, peeled and chopped
1 cup sweet kosher Concord wine
1 tsp. cinnamon
Combine the dates, figs, orange and cinnamon with 1/2 cup of wine. Cook over low flame until the wine is absorbed and the fruit is soft. Add the chopped apples and nuts and the remaining wine. Cook for ONLY a MINUTE to mix and to cook off the alcohol. Apples should remain firm.
Refrigerate until needed. Great for noshing on matzah all during Pesach.
Submitted by: Mae Tupa
I remember this from my childhood. The recipe originally appeared in the B’nai Emunah Synagogue cookbook in 1972, but my grandmother made it when I was growing up in Oklahoma. It is easy, it is sweet, and it uses farfel, which I have always loved.
1 pkg. (1 pound) farfel
1 t. cinnamon
6 apples, thinly sliced (may peel or leave unpeeled)
1/2 C sugar (or Splenda Baking Blend)
1/2 pound honey
3/4 package, golden raisins
2 sticks margarine, melted
Preheat oven to 350 degrees. Pour boiling water over farfel and drain. Mix all ingredients together. Grease 9″ x 13″ pyrex dish with margarine or Pam. Put entire mixture into dish, smoothing the top. Cover with foil. Bake 2 hours at 350 degrees. Serve hot or cold.
Submitted by: Sandy Anderson
These Passover “bagels” are the next best thing to bread. They can be topped with anything like jelly or tuna for a delicious sandwich or they can be served plain alongside a meat meal. Fluffy and moist!
I attended a seder at my husband’s grandmother’s retirement home and was served what I thought was a roll! I couldn’t quite figure out how it was possible. Then someone explained they were actually Passover Bagels. My husband’s own family had given up on including them in their Passover seders because it supposedly took hours and arm strength to turn the spoon with all the matza meal.
After than it became my mission to make them! With my standing mixer, the job a piece of cake… well matza! Now Passover bagels have become a mainstay of our seders every year.
4 cup matzah meal
2 tsp. salt
2 Tbs. sugar
2 cup water
1 cup oil
Combine matzah meal, salt and sugar in a mixing bowl. Heat oil and water in a saucepan on the stove. Once it has reached a boil, carefully pour liquid into dry matzah mixture. Combine well. Allow batter to cool for about 15 minutes before adding eggs. One at a time, add the eggs with a mixer until thoroughly combined. Prepare greased cookie sheets. Use oil to grease hands. Use hands to roll batter into balls. Once placed on the cookie sheet, indent middle of roll with your thumb to make bagel hole. Bake rolls at 375 for 50 minutes. Tastes best if used same day, but bagels can be saved in air-tight container. Makes about 3 dozen mini-bagels or 1 1/2 large bagels.
Submitted by: Carole Yellen
This a vegetarian, pareve spread that looks just like chopped liver, great on matzah and on crunchy vegetables. At our seder, we dip parsley in salt water, and then keep going with vegetables and vegetable-based dips such as this one to keep our appetites at bay until the festive meal. Leftovers are great on matzah all week long. Even if I don’t host a seder, I make this and munch on it all week long on matzah!
3 tbsp. oil
1/2 lb. mushrooms, chopped
1 small onion, chopped
1 cup walnuts, chopped or ground
salt to taste
pepper to taste
ground cardamom to taste
oregano to taste
thyme to taste
(you can play with the seasonings as you see fit)
1 tsp. water
Saute mushrooms and onion in oil for 8-10 minutes. Pour into a blender or food processor. Add walnuts, seasonings and water if necessary to thin it out. The oregano and cardamom in particular seem to give it a bit of a “meaty” taste. Blend until smooth.
Makes one cup.
Submitted by: Abbe Cohen Dvornik
When my children were small, one of them loved cold cereal and would eat it every morning and sometimes for as part of his dinner. When Passover came along, he struggled without his cereal. I found a recipe for magranola made with oats and modified it to use matzah farfel. He was able to have his bowls of cereal, and others discovered it was a great snack just eaten without additions of milk or yogurt. I personally like it for breakfast with plain yogurt.
7 or 8 cup matzah farfel (or matzahs broken into small pieces)
1-1/2 cup brown sugar
1-/1/2 cup raisins
1-1/2 cup nuts (in small pieces, I usually use pecans but walnuts work, too)
1/2 C oil
3/4 C honey
2 tsp. passover vanilla
cinnamon to taste
In a large bowl, stir together farfel, sugar, raisins, and nuts. Set aside. In a small pan over medium heat (or microwave) combine oil, and honey. Heat until bubbly. Stir in vanilla. Pour over farfel mixture and mix thoroughly. Grease two 10×15-inch baking pans and spread mixture evenly in pans. Bake, uncovered, in a 325 degree oven for 15 to 20 minutes. Stir granola several times as it cools. Let cool thoroughly; then store in an airtight container.
Eat as a snack, or top with milk for a breakfast cereal.
(I like the granola topped with plain yogurt.)
Submitted by: Margaret Sheldon
I’m not sure where this recipe first came from. My mother gave it to me, and my kids call it “I Can’t Believe It’s Not Chametz Brownies”
6 Tbs. matzah cake meal
1 cup cocoa
2 cup sugar
1 cup butter, melted
1 cup chopped nuts (optional)
Mix cake meal & cocoa. Beat eggs well, add sugar gradually while continuing to beat. Add butter, mix until well creamed. Add dry ingredients. Stir in chopped nuts. Pour into greased 9X13 pan. Bake at 375 for 20-25 minutes
Submitted by: Rachel Mather