Passover Recipes
CHAROSET
Deborah Niederman, RJE
Note: (this is all made by taste and feel)
Ingredients
- 3 apples of any kind
- 1 + Tablespoon of our favorite flavor of Manischewitz wine
- 1 teaspoon cinnamon
- 1 Tablespoon brown sugar
- Pecans (we used walnuts growing up, but now we are in Texas!)
Directions
- You can choose to peel the apples or leave the skin on, depending on your preference. I usually peel MOST of them.
- Grate apples in the food processor, adding one apple at a time, then a splash of wine, a pinch of cinnamon, a sprinkling of brown sugar and a handful of pecans. Stir.
- Taste as you go to determine the correct proportions. Perhaps a swig of wine as well to make it all go down smoothly!
Should make plenty for the seder and doubles and triples easily.
I like to have leftovers for breakfast!
MACAROONS
Laurel Fisher
Makes 24, but using a smaller scoop, can make 50 bite-sized ones.
Ingredients
For macaroons:
- 2 (14oz) bags sweetened flaked coconut
- 1 (14oz) can sweetened condensed milk
- 1 Tablespoon sour cream
- 1 Tablespoon heavy cream
- 1.5 teaspoons pure vanilla extract
For dipping:
- 12 oz chocolate, melted
Directions
- Preheat oven to 325 degrees. Line baking sheets with parchment paper.
In a large bowl, mix together all ingredients until thoroughly combined. Press dough into a soup spoon or small ice cream scoop and release onto a baking sheet.
Bake for 20 minutes. Remove from oven; let cool.
Dip one side of each macaroon in melted chocolate and place on a tray lined with wax paper. Refrigerate for 20 minutes before serving.
This is a very adaptable recipe. Easy and SO popular.
Variations
- I’ve added mini chocolate chips or choppedalmonds to the batter and they have been well received.
- I’ve also just drizzled chocolate over the top rather than dipping half. Baker’s choice!
GRANDMA SUZY'S MATZAH KUGEL
Lisa Rothberg
Ingredients
- 6 sheets matzah
- 4 tart apples
- 1.5 cups (raisins or craisins if desired- it’s just as delicious without.)
- 1.5 tablespoons cinnamon
- Grated lemon rind
- 4 tablespoons orange juice 1 cup (or less) sugar
- 6 extra large eggs
- 4 tablespoons butter or margarine
- Brown sugar (to top)
Directions
- Crumble up matzah and soak in hot water for 5 minutes or so, then squeeze all the water out of it.
- Cut apples into fairly thin slices, about 16 to a small apples.
- Beat eggs, sugar, butter together in a bowl.
- Add Matzah after squeezing out water.
- Add apple slices, craisins or raisins (if desired) and cinnamon.
- Bake for 40 minutes at 350 degrees. About half way through, sprinkle the top with brown sugar.
HOMEMADE MATZAH
The Gefilteria
6 servings
20 minutes-5 minutes cook time, 15 minutes prep time
Ingredients
- 2 cups all purpose flour
- 2/3 cup water
Directions
- Preheat oven to 500℉.
- Pour flour into a bowl or onto a large clean work surface.
- Gradually mix in the water.
- Knead until dough is smooth and all the flour is mixed in. This dough can feel heavy, so the strength of a rolling pin can be helpful. One useful kneading technique is to flatten the dough ball it by pressing down with a rolling pin, then fold and repeat.
- Roll the dough into a 10 inch log, the cut into 10 evenly sized pieces.
- Set the dough aside and cover with a damp towel to prevent it from drying while you roll out the matzos. You may want to oil your work surface for this step if the dough is sticking to it. Roll it out as thinly as possible. Take one piece of dough and roll it out ONE TIME. Then turn that piece of dough 90 degrees and roll it out into a circle, keeping the pressure evenly distributed on the rolling pin. Do this as many times as needed, but the more you mess with the dough, the trickier it is to make a circle.
- Poke plenty of holes in the dough with a fork.
- Bake for about 5 minutes until browned to your preference.
Gluten Free—1 cup potato flour, 1 tsp salt, 2/3 cup water. Add water in gradually. Roll very thin between parchment paper. If square, cut off edges. Dock dough. Cook at 500 degrees for 25-30 minutes.
PASSOVER COOKIES
Harriet Mador
Ingredients
2 eggs
3/4 cup sugar
1/2 cup oil
1/2 cup chopped nuts
1/2 cup chopped nuts
- 2 Tablespoons potato flour
- 1 cup cake meal
- zest of one lemon or orange
Directions
- Preheat oven to 350 degrees.
- Sift potato flour and cake meal, set aside. Beat eggs and sugar.
- Add oil and nuts, then sifted dry ingredients, add zest.
- Put mixture in refrigerator two hours or more.
- Form into small balls. If hands become greasy when rolling dough, rinse them and continue making cookies.
- Place on greased cookie sheet and bake at 350 for 20-25 min.