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When is Passover 2014?


A little help preparing for this holy holiday

Passover is coming up soon! Don’t get caught off guard!

The Passover meal is a special time in every Jewish household. It is the time of year when loved ones gather around the table to join in a Seder meal that is full of rituals, prayers and delicious Passover recipes.

Commemorating the story of Exodus, this holiday lasts a week long as a way to honor and revere their ancestors, which they do by adhering to dietary restrictions as sign of sacrifice. Of course there is plenty of wine passed around and an abundance of storytelling and overall joy. Who needs leavened bread to have a good time?

Though full of ritualistic tradition, Passover changes every year. The Jewish calendar follows the creationist belief that God made the “evening and the morning” the first day, meaning it cycles with the moon. As lunar cycles change, so does the Jewish calendar.

This year Passover begins on April 14 and ends on April 22

Keeping track of the holidays is hard enough without them jumping all over the calendar! To help you prepare for this holiday, we can help you do everything from creating a delicious Passover meal with great recipes and design tips. Plus we can help you prepare for the next few years by letting you know the dates of Passover for years to come!

When is Passover 2015?

When is Passover 2016?

When is Passover 2017?

When is Passover 2018?

When is Passover 2019?

When is Passover 2020?

From Passover menus and party ideas to the best Passover dinner and Seder recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Passover Recipes & Menus Page.


Passover seder 2014: Long Island rabbi shares tips, recipes

The commemoration of the Exodus from Egypt is the rare Jewish holiday whose principal celebration is not at the synagogue, but in the home. The heavy lifting is done not by the rabbi but by the home cook whose job it is to prepare the seder, the ritual Passover feast.

But what if the rabbi is also the cook?

That's the case with Jonathan Waxman, rabbi at Temple Beth Sholom in Smithtown. This year he will be presiding over seders on the first and second nights of Passover (April 14 and 15), and he'll also be the main force behind the meals.

Waxman, an enthusiastic and accomplished home cook, said that most other Jewish holidays have culinary components. "You eat dairy for Shavuot, hamantaschen for Purim. For Hanukkah you light candles, eat latkes, sing songs and take a Zantac," he said. "But at Passover, the center of the action is the meal."

Two cooks, with specialties

The rabbi doesn't go it alone in the kitchen. His wife, Sarrae Crane, makes her own gefilte fish from scratch, as well as chicken soup from her mother's recipe. ("I think she skims off a little too much fat," he said. "It's an annual argument.") And one of Waxman's go-to recipes, cabbage kugel, is also from his mother-in-law, Ann Crane. "This is a kugel," he said, "for people who don't like kugel, and who don't like cabbage."

Mostly, Waxman likes to get creative in the kitchen. One of the nights, he'll serve multicolored peppers stuffed with ground turkey and quinoa. (For years, there was a debate as to whether the South American seeds were kosher for Passover since the Orthodox Union weighed in on the side of quinoa, Waxman considers the matter settled.)

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Salad holds off hunger

One area where he departs from tradition is in the salad service, which he brings to the table directly after the Haggadah instructs participants to dip the karpas (green vegetable) in salt water. "I got this idea from Ron Wolfson [author and professor at the American Jewish University in Los Angeles]. I heard him speak, and he suggested serving the salad right after you dip the karpas. I thought, 'Wow! This will stop people from saying they are starving.' "

Along with a traditional Ashkenazic haroset of apples, walnuts and sweet wine, the rabbi always looks for something "interesting," such as a recipe that originated with the Jewish community of Curacao for haroset balls made with dried fruits and cashews and rolled in cinnamon.

No matter what's on the menu, Waxman's table is laid with lifetimes of tradition. Many of the items -- Israeli matzo plate and haroset dish, Miriam's cup (a goblet that honors the role of the Exodus prophetess and also the contributions of all Jewish women) -- were handcrafted.

Wine's ritual, remembrance

The dominant feature on the table is doubtless the enormous Elijah's cup, capacious enough to hold an entire bottle of wine. "This was on my parents' table as long as I can remember," he said. "And when my father died, I became the custodian." Waxman's father was Mordecai Waxman, who served as rabbi of Great Neck's Temple Israel from 1947 to 2002. To honor his mother, Ruth, who died in 1996, he tries to serve a bottle of wine from Ruth Vineyard, a boutique winery in the Judean hills.

One Waxman family tradition that the rabbi has abandoned is the use of boiled potatoes for karpas. "It's a Litvak [Lithuanian] tradition from my grandfather's seder," he explained. "In that part of the world, come late March-early April, what vegetables are around? The potatoes left in the cellar from the previous fall."

No such vegetables of affliction adorn Waxman's seder plate. In the promised land of Long Island, it's celery from Fairway.

To ease hunger, Jonathan Waxman serves a salad during the seder, at the point where the karpas (green vegetable) is dipped into saltwater.

6 medium beets (golden or red or a combination, all about the same size)

1/2 large sweet onion, thinly sliced

1 1/2 tablespoons apple cider vinegar

1/3 cup extra-virgin olive oil

1. Preheat oven to 400 degrees. Line a baking tray with heavy-duty aluminum foil. Place beets, in 1 layer, on tray draw up foil and crimp on top to seal. Cook beets for 60 to 90 minutes, until a fork pierces them easily. When they are cool enough to handle, use a paper towel to remove the skin. Quarter the beets, then cut the quarters into 1/4-inch-thick slices

2. Cut the cucumber in half lengthwise, then cut into 1/4-inch-thick slices. Place in a large bowl with beets and add onion slices.

3. To make dressing, combine the vinegar, honey, oil and salt pour over the vegetables. Toss to mix well. Makes 8 to 12 servings.

STUFFED PEPPERS WITH QUINOA AND GROUND TURKEY

Now that the Orthodox Union has declared quinoa kosher for Passover, Waxman serves this first course for guests who don't like gefilte fish.

1 tablespoon vegetable oil

4 cloves of garlic, minced

1 (14.5-ounce) can diced tomatoes, drained, juice reserved (or half of a 28-ounce can)

1 (15-ounce) can tomato sauce

1. Combine quinoa and chicken stock. Bring to boil, cover and reduce heat. Simmer 15 to 17 minutes, until the liquid has been absorbed.

2. Preheat oven to 350 degrees. Cut off tops of peppers and remove the seeds. Remove and discard the stems from the pepper tops, then chop the tops.

3. Film a large skillet with oil, add chopped onion, garlic and chopped pepper tops and cook over medium-high heat until soft, about 5 minutes. Add the ground turkey, salt and pepper, and, mashing turkey against the skillet, cook until no raw color remains and meat begins to brown. Add the drained tomatoes, stir to combine, and cook until most of the liquid is absorbed. Take off heat, add the cooked quinoa and mix thoroughly.

4. Grease or spray a 13-by-9-inch baking dish with nonstick spray. Pour in the tomato sauce along with reserved juice. Stir to combine. Fill each pepper with the turkey-quinoa mixture and place upright in the dish. Cover with foil and bake 30 minutes. Remove foil and bake 10 minutes longer, or until peppers are tender. Makes 8 servings.

CURAÇAO HAROSET BALLS

This recipe comes from the Jewish community of Curaçao, one of the New World's oldest Jewish communities.

1 lemon, cut into chunks and seeds removed

1. Combine dates, prunes, figs, lemon, raisins and cashews in a food processor and pulse to chop coarsely. Add the honey and wine and pulse to combine everything into a paste. Refrigerate for at least 1/2 hour.

2. Spread cinnamon in a shallow dish, roll fruit mixture into walnut-size balls, then roll each ball in cinnamon. Makes about 30 balls.

CHICKEN BREASTS WITH SHIITAKE MUSHROOMS AND TOMATOES

Before the seder, prepare this dish up through Step 4. Cover cooked cutlets with foil to keep them warm cover skillet to keep sauce warm. When dinner starts, bring sauce to a simmer, slip cutlets into sauce and cook until chicken is hot and cooked through.

3 pounds boneless, skinless chicken cutlets

1 small bunch fresh thyme

3 to 4 cloves of garlic, minced

2 tablespoons white vinegar

1/2 pound shiitake mushrooms, sliced

1 bunch of scallions, trimmed and cut into 1-inch segments

3 to 4 plum tomatoes, seeded, and diced

1 tablespoon potato starch mixed with 2 tablespoons water

1. Film a large skillet with oil, place over medium-high heat. When oil is hot, slip as many cutlets as will fit comfortably into pan and cook until they just start to brown on one side turn and cook until just brown on the other side. Set aside and repeat with remaining cutlets.

2. Put a little more oil in the pan and add shallots and half the thyme sprigs. Saute over medium heat until shallots begin to soften. Add thyme and garlic continue to cook until shallots are soft and translucent, 2 to 3 minutes. Garlic should barely brown.

3. Add vinegar, turn up heat and cook until liquid is almost evaporated. Add mushrooms and cook 2 minutes, until they begin to give up their moisture. Add wine and cook until liquid is almost evaporated.

4. Add broth and scallions and simmer 1 to 2 minutes longer. Add diced tomatoes and remaining thyme. Heat through. Add the potato starch with water and cook until thickened.

5. Add the chicken back to the pan, cover and cook 2 to 3 minutes before serving. Makes 8 to 12 servings.

Rabbi Waxman's wife, Sarrae Crane, inherited this recipe from her mother. It even appeals to people who don't like cabbage and don't like kugel.

1 teaspoon vanilla extract

1 firm apple, peeled and grated

1. Quarter, core and rinse cabbage. Shred in food processor and place into salted boiling water to cover. Boil slowly until tender, 25 to 30 minutes.

2. Preheat oven to 350 degrees. Strain the cabbage and pour cold water over it. Squeeze out water from cabbage by hand and place in a large mixing bowl. Add egg yolks, oil, sugar, vanilla and apple to bowl and stir to combine. Stir in matzo meal.

3. Grease an 11 1/2-by-7 1/2-inch baking dish. Beat egg whites until fluffy and stiff (but not dry) peaks form. Fold beaten egg whites into cabbage mixture. Pour into greased pan and bake until browned, about 1 hour. Makes 8 to 12 servings. Can be served hot or at room temperature.

You can make this a day ahead of time and reheat for the seder.

8 Yukon Gold potatoes (2 1/2 to 3 pounds)

1 tablespoon fresh oregano

1. Preheat oven to 425 degrees. Remove zest from lemons using a vegetable peeler. (Try not to get the white pith.) Stack the ribbons of zest and use a sharp knife to slice finely. Cut the lemons in half and juice them you should have about 1/3 cup. (If you don't, add the juice of an additional lemon.)

2. Cut the potatoes into 1-inch-thick wedges and place them and the oil in a baking dish large enough to accommodate them in 1 layer. Add the lemon zest and juice, oregano, thyme, salt and pepper and toss to combine. Cover dish with foil and bake 20 minutes. Uncover dish, add chicken broth and continue to cook until broth has evaporated and potatoes are tender and starting to brown, about 40 minutes. Makes 8 to 12 servings.

These brownies are a Passover favorite in the Waxman household. They bake perfectly in a disposable aluminum 8-by-8-inch pan.

1. Preheat oven to 350 degrees. Grease an 8-by-8-inch pan.

2. Combine eggs, sugar, cocoa powder and salt in a large bowl. Add oil and mix well. Stir in matzo cake meal, then stir in chocolate chips and walnuts.

Pour into pan and cook until a cake tester comes out almost clean, 20 to 25 minutes. Makes 8 to 12 servings.

CORRECTION: An earlier version of this story called for and additional 1/3 cup lemon juice. In addition, Ron Wolfson was incorrectly identified.


38 Passover Salad Recipes

I actually look forward to Passover food…really, I do. It’s the one single holiday I actually feel lighter after. I totally embrace the opportunity to eat lots of light fresh food and as always try my hardest not to overdo it – my guests (when I have them) and my family actually thank me for keeping things on the lighter side. Love these cool salads and starters after tasting them you and your family will love you!

Salads are a crucial part of any menu and holiday meal. Passover salads are no different and in fact, Passover is a great time to really embrace the endless possibilities and dishes that can be made utilizing fresh produce.

Before I list our favorite salads, the first and most crucial salad tip is to have some great salad dressings prepped and ready to go. Salad dressings are the building block of any successful salad. Once you have salad dressings, your salad possibilities are endless.

Remember, there are no rules with salads. Add or remove any ingredient that suits your tastes, diet and pantry.


A Vegan Passover With Mayim Bialik

Perhaps you know her as Blossom from the early 90s show by the same name or as Sheldon Cooper's devoted if not beleaguered girlfriend Amy Farrah Fowler from "The Big Bang Theory," but offscreen, Mayim Bialek is passionate about attachment parenting, exploring her Jewish heritage, and yes, veganism. In the midst of raising two sons, blogging, and working on the set, Bialik somehow found time to write a vegan cookbook, Mayim's Vegan Table: More than 100 Great-Tasting and Healthy Recipes from My Family to Yours (Da Capo Books). In it, you'll find advice and recipes that are healthy, easy to make, and won't take up a lot of time. The casual tone make recipes all the more approachable--especially if you're wary about what eating vegan may be like for you and your family.

Brussels Sprouts Chips

Bialik took some time to answer questions about eating vegan and how she celebrates Passover as a vegan. She also shares three of her recipes, found after the jump.

How long have you been a vegan and was the transition easier or more difficult than you had originally thought?

Mayim Bialik: I was always an animal lover and became vegetarian at 19. I still ate dairy and eggs, but after cutting out most dairy in college, my health improved significantly. I didn't get seasonal allergies, I have not been on antibiotics or had a sinus infection since. When my first son was born, he got gassy, fussy and really miserable if I ate any dairy so I cut it out completely and that solved that problem! I read Eating Animals by Jonathan Safran Foer and after that, I cut out all trace eggs and dairy. I am vegan for environmental reasons, nutritional and health reasons, and ethical reasons and in some ways it's hard but mostly, it's incredibly rewarding every day and every meal I eat so it feels so easy!

Keeping kosher and vegan both in and outside the home, with two young children--what are the challenges you face as a working mother?

MB: There are many challenges for every mother who works no matter how you feed your kids! There are so many kosher products at ever major market, and living in L.A., there are many places to grab food that are inexpensive and have vegan options. I don't want to spend a lot of time in the kitchen when my boys are with me, so I try and cook stuff that can be frozen and reheated, or simple foods that can be assembled easily, such as ingredients for burritos with beans and rice and a little vegan cheese and avocado sliced on top. Fast is key as a working mom!

Mishmash Soup

Passover's coming up, and it has its own set of rules as to what you can and cannot eat. But add a vegan component and it can become even more challenging. Any words of wisdom or encouragement for someone who's new to a kosher vegan Passover?

MB:Yeah, I also don't eat kitniyot for Passover which means no corn, rice or beans, among other things. I also don't make mixes since they call for so many eggs and the Ener-G egg replacer I use is not usable for Passover. So. I eat a lot of salads and quinoa and fruit and vegetables for Passover. I also make latkes more than once since they can be easily made kitniyot free and vegan! It's 8 days of a lot of unprocessed foods which is actually kind of neat.

What does a vegan pantry look like during Passover?

MB:Lots of produce. A few fun vegan Passover salad dressings which my boys like drizzled over plain quinoa. We eat a lot of matzoh and vegan margarine and jam for breakfast and snacks, and we will eat leftovers from the Seders until they are gone, which buys me a few more days of not cooking!

Moroccan Vegetable Salad

On the seder plate, what do you use in place of the shankbone and the egg?

MB:The Rabbis who helped formulate Jewish law (halacha) allowed a beet or mushroom in some cases for the shank bone I use a beet since it has a bloody appearance! For the egg, I use a wooden darning egg from my mother's sewing kit, and we also sometimes use one of those percussion "egg" shakers.

Are there any recipes from Mayim's Vegan Table that you like to serve at Passover or would be appropriate for a Passover seder?

MB: Absolutely. The soups are Passover-friendly, as are the latkes as I mentioned. Anything like kale chips and Brussels Sprouts Chips I'll be making for Passover, and of course the salads and quinoas. The Moroccan Vegetable Salad is actually a recipe I love for Passover since it includes potatoes which we eat dipped in salt water in my family.


Passover, with a strictly biblical flavor


Maror Salad (Deb Lindsey/For The Washington Post)

It seems as if every Passover tradition now carries a modern zing. Jews who don’t eat rice during the eight-day holiday, which starts at sundown Monday, can serve quinoa, the trendy un-grain. An orange and tomato added to the Seder plate of symbolic foods acknowledge current struggles for freedom. The plate itself now comes in every form you can imagine — even in the shape of moon craters.

This is all part of one of the oldest and best-known Jewish holidays, commemorating the Israelite slaves’ exodus from ancient Egypt, led by the humble and heroic Moses. The Seder plates I’ve grown up with create a culinary retelling of the story using five elements: karpas, a fresh herb to represent spring, usually parsley maror, the “bitter herb” God told the Israelites to eat on Passover, often represented as horseradish root charoset, a rendition of the mortar the slaves used in Egypt, a spiced fruit salad a roasted egg, another symbol of spring and a roasted lamb shank bone to acknowledge the lamb that God told Israelite families to sacrifice. (I’ve seen that last one appear in the form of a chicken neck or a roasted beet.) Some Seders also feature hazaret, a mild bitter vegetable usually represented by romaine lettuce.

The other staple of the Seder table is matzoh, the crisped, unleavened flatbread that echos the last loaves the Israelites formed — but never had a chance to bake — as they fled. Both tradition and the oft-repeated commandment in the Bible to eat unleavened bread make matzoh a must.

Maybe it’s the simplicity of those foods that has made the Passover table a palette for innovation — and is the reason I hadn’t thought up a single twist that hadn’t already been done.

I couldn’t figure out anything different, that is, until I read about chef and food scholar Moshe Basson. The owner of Eucalyptus, a restaurant just outside the Old City in Jerusalem, uses wild chicory for bitter herbs, just as he says the Israelites ate at ancient Seders. That turned on a light bulb: Go back to basics.

“I believe in the importance of preserving food traditions as well as [sharing them] with each other,” Basson says. The menu at his restaurant, now in its third decade, embodies that philosophy. Diners can order heaping dishes featuring indigenous ingredients with names such as Jacob & Esau’s Biblical Red Lentil Stew — a riff on the soup that cost one twin his birthright.

I researched “Passover recipes based on the Torah” and found, among other things, a savory dish of leafy greens that could pass as maror. How could I have missed that? Any tradition that replaces the sinus-clearing horseradish root with a dish that’s one glazed pecan shy of a gourmet salad has potential. So I made a decision: For this year’s commemoration of the Israelites’ escape from slavery, I would try Passover by the book. Well, make that the scroll.

The Torah’s Book of Exodus, Chapter 12, offers one description of the instructions for Passover fare: “The Lord said to Moses and Aaron in the land of Egypt: [Each household] shall eat [lamb] roasted over the fire, with unleavened bread and with bitter herbs” (Jewish Publication Society translation).

Remy Pessah of Mountain View, Calif., follows those words and long-standing family traditions each year at Passover time. Born in Egypt, the 66-year-old chemical engineer turned fiber artist was raised with Karaite Judaism. (“Karaite” is a form of the Hebrew word “karaim,” or “followers of Scripture.”) She joined the Karaite community in the San Francisco Bay area, which by some estimates includes more than 200 families. Pessah’s Seder table reflects this Jewish movement that takes its cues directly from the Tanach: the Torah, Prophets and additional texts known as Writings.

“Our Seder is pretty much different from the rabbinical Seders,” Pessah says. “The way we read the Haggadah, the preparation of the Haggadah, the whole atmosphere.”

It indeed differs, both in terms of the Haggadah, the book of readings that tells the Passover story and guides the Seder, and the meal. There are no Four Questions at a Karaite Seder. There is no fruity charoset and no wine — the latter is a fermented product. Instead, Pessah serves homemade grape juice.

The rabbinic Seders that Pessah referred to are what most observant American Jews know as the standard. Those Seders are based largely on the ancient rabbis’ redaction of the Tanach. That redaction is called the Oral Torah. The Karaites see the Oral Torah an interpretation rather than hard-and-fast rules. Some of the several thousand Karaites in the United States, especially those far from the Bay Area enclave, practice a mixture of Karaite and rabbinical traditions. The biggest Karaite community resides in Israel, and another pocket lives in Turkey.

Pessah’s Passover meals reflect the strong thread of food culture woven into Karaite tradition. Jews from Ashkenazi rabbinical movements, which include Conservative and Reform, tend to avoid serving lamb on Passover because it too closely resembles the paschal lamb sacrifice, a practice that ceased with the destruction of the holy Temple. But grilled lamb is an important part of Pessah’s Passovers, filling her home with aromas from childhood.

“That’s the first thing you would smell, definitely. That and . . . za’atar, that is mixed with garlic and parsley. We use it with the matzoh,” she says. “We also make homemade jam for the holiday.”

Biblical and mouthwatering. Sign me up.

I decided to test a few Karaite recipes, starting with the flatbread so central to the holiday.

“Making your own matzoh is a wonderful way for any family to experience the holiday,” says Shawn Lichaa, the co-author of “As It Is Written: A Brief Case for Karaism” and founder of the Karaite blog A Blue Thread. He adds sunflower oil, salt and coriander to the flour and water that make up most of the kosher- ­certified matzoh sold at the grocery store.

Another alternative to the boxed matzoh is Ethiopian kita, a soft, unyeasted flatbread similar to a crepe. Ethio­pian Jewish tradition, which also closely adheres to literal biblical rules, turns to this bread during Passover.

But I wanted to understand, on a technical level: Why not the standby store-bought flatbread?

“Because it tastes like cardboard,” Lichaa says.

Karaites can jettison the packaged matzoh because the rules that were followed in order to certify, say, a Streit’s box of matzoh as kosher for Passover came from the Oral Torah. Those rules include that a mashgiach (a rabbi specially trained in kosher law) must supervise the processing of the wheat from field to production facility and oversee that the baking of the matzoh took no longer than 18 minutes.

Religious implications aside, the Karaite recipes blew me away. The maror was tangy and fresh, while the Karaite version of matzoh — not so flat, by the way — had a satisfying, savory crunch. While observant rabbinic Jews seek only kosher for Passover matzoh for the holiday, the Karaite recipe is worth considering for the rest of the year. I plan to make at least a few batches and to try my hand at kita.

My next challenge was to ­locate biblically correct ingredients in North America, which doesn’t exactly share the climate of the Fertile Crescent. I needed help, and that came from culinary historian Michael Twitty, a Rockville resident who agreed to meet me at the bustling Dupont Circle FreshFarm Market one Sunday.

“The Seder everyone knows today is really Seder 3.0,” Twitty said as we walked by the vendors’ stalls. Rabbinic commentary along with individual and societal innovation account for the added generations. He inspected root vegetables and bags of local spinach as we talked, but he wasn’t finding what he wanted. Later, Twitty would explain how the Seder mainstays I know developed long after Moses carried the Torah down Mount Sinai.

The practice of leaning on pillows, for example, comes from Greco-Roman tradition. Elsewhere, I learned that charoset developed from that same culture as a condiment for the herbs at the Seder. Jews in Europe and the Middle East adopted regional charoset ingredients: chopped fresh apples for Ashkenazi tables and a mixture of dried fruit, such as figs and dates, for Sephardic ones.

After wandering further, we turned a corner. Twitty suddenly opened his arms.

We were standing at a table piled with salad greens. The gnarled fronds looked a lot like the wild chicory Twitty’s grandmother used to harvest in the American South. Other bitter-herb options Twitty brainstormed include dandelion greens and arugula, both of which grow like gangbusters in this region.

Next, I moved on to the lamb. For anyone amenable to serving it at Passover, this one is easy. Most grocery stores and butchers sell lamb chops and other cuts. A great kosher option is KOL Foods, a supplier of grass-fed kosher meat based in the Washington area. The company ships a number of lamb options.

Then it was time for my last and most important consideration: Would my fellow Seder-goers share my excitement? Or is the idea of biblically based Seder dishes too wonky even for Washington?

If Basson’s experience is any indication, I’ll be fine. “We encounter a lot of foodies from around the world” at the restaurant, he says. People not only love the food, he says, but the stories that go along with it.


Passover Recipes in a Pinch!


I am always searching for Passover recipes. I prefer the ones that I am not slaving in the kitchen for hours but everybody thinks I did!

Here are a few of my fave:

First one is the 4 ingredient Miracle Bar I posted on Facebook:

INGREDIENTS

  • 2 cups ground almonds
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup chocolate chips

DIRECTIONS

Preheat oven to 375 Grease a 9吉 pan. Mix ingredients together and spread in pan with spatula. Batter will be thick but do not add water. Just mix it well. Bake for 23 minutes. — OR — Shape into cookies and bake 12–15 minutes. Do not undercook

MATZO ROCK CANDY

This recipe was given to me by my friend Jen several years ago. It is such a hit, I make it EVERY YEAR.

INGREDIENTS

  • 2 packages of semi sweet chocolate chips – 12 oz
  • 1/2 box of matzah farfalle
  • 1 cup walnuts (skip the nuts for nut free version!)
  • 1 cup raisins
  • 1 bag of mini marshmallows
  • 1/4 cup of canola oil

DIRECTIONS

Carefully microwave chocolate and oil in 1 minute intervals. Stir until almost melted. Then dump all additional ingredients into chocolate bowl and mix all together. On 2 throw away sheets spread mix onto each sheet. Freeze overnight and over with aluminum foil. Then the next day break the candy apart and put into baggies, store and Freeze.

Last one that is also a crowd pleaser.

Flourless Chocolate, Almond and Coconut Cookies

Ingredients

  • 1 cup Unsalted Slivered Or Sliced Almonds
  • 1 cup Sweetened Shredded Coconut
  • ½ cups Plus 3 Tablespoons Unsweetened Cocoa
  • 3 cups Powdered Sugar
  • ½ teaspoons Kosher Salt
  • 4 whole Egg Whites, At Room Temperature
  • 1 Tablespoon Vanilla Extract
  • ¾ cups Mini Chocolate Chips

DIRECTIONS

1. Preheat the oven to 350ºF. Spread almond slivers and shredded coconut evenly on a large rimmed baking pan. Place in the oven and toast for about 7-8 minutes, turning/tossing once halfway through, until golden brown and fragrant. Reduce heat to 325ºF.

2. Meanwhile, in a large bowl whisk together cocoa (1/2 cup plus 3 tablespoons total), powdered sugar, and salt. Continue whisking while adding egg whites and vanilla extract, mixing until just moistened. Don’t overwhisk or the eggs will stiffen. Stir in almonds, coconut, and chocolate chips.

3. Line 2 large baking sheets with parchment paper. (I highly suggest using parchment paper). Spoon batter by the tablespoon onto the baking sheet (this makes 24) or by heaping tablespoons (this makes 18 large cookies).

4. Bake for 14-16 minutes, turning pans and shifting the top to bottom rack halfway through. Cookies are finished when tops are shiny and cracked. Slide the cookies off the pans and allow to cool completely before serving.

Please share and like to any of your friends who need a few additions to their passover dessert menu!


Dairy Desserts

Eggless Chocolate Mousse

A homemade sweetened condensed milk combined with Dutch cocoa produces a luxuriously smooth and dark chocolate mousse with no eggs or gelatin at all. The alkalinity of the cocoa powder prevents the dairy from curdling, and the condensed milk is thick enough to serve as a stable base all on its own. We lighten up the superrich chocolate base by folding in freshly whipped cream.

Double-Caramel Flan

This gorgeous custard is chock-full of caramel, from the creamy center to the deep, dark layer on top, while a higher-than-usual ratio of egg yolks and cream makes it insanely rich. If you like, add nutty toffee notes by toasting the cream first, either in a pressure cooker or by cooking it sous vide. Tempering the eggs before combining them with the caramel, cream, and milk ensures that they incorporate smoothly.

The Best Chocolate-Dipped Coconut Macaroons

For our chocolate-dipped version of the classic Passover dessert, we toast unsweetened coconut flakes in the microwave to deepen their color and flavor. To lend subtler vanilla and almond flavors, this recipe calls for vanilla paste and nut liqueur instead of the typical extracts substitute kosher vanilla extract or vanilla beans if necessary to keep the macaroons kosher. Dulce de leche is our choice for making these extra chewy and creamy, though you can substitute sweetened condensed milk (try this recipe for making it at home!) to keep the cookies coconut-white.

Easy, Light, and Tender Honey-Vanilla Almond Cake

Ground whole almonds or store-bought almond meal serves as a flavorful stand-in for wheat flour in this pretty cake, made surprisingly airy with egg whites whipped to soft peaks. A little acid in the form of lemon juice helps to stabilize the whites before they're mixed into the batter, and honey gives it a comforting sticky sweetness. This recipe calls for butter to grease the pan, but you could easily swap it out for oil to make this a parve dessert.

Flourless Orange-Saffron Cake

Like the honey cake just above, this Middle Eastern–inspired flourless cake is made with ground almonds, but its unbelievable moistness comes from an unexpected addition: puréed whole oranges. Softening them in the microwave makes it easier to blend them, rinds and all, into a paste, which we then whisk into the other ingredients. Vibrant red saffron threads and a honey glaze give the dessert wonderful color and fragrance.

Saffron, Honey, and Orange Ice Cream

This unusual but totally delicious ice cream is like the frosty cousin of the cake above—a smooth, creamy custard tinted pale orange from saffron, lightly sweetened with floral honey, with citrusy and slightly bitter notes from orange zest. We recommend a mildly flavored honey, such as acacia, alfalfa, or orange blossom, that won't overwhelm the other ingredients.

Meyer Lemon Ice Cream

This fresh, bright Meyer lemon ice cream is another great choice for your Passover table. Packed with fresh Meyer lemon juice and Meyer lemon zest, along with a dash of citrus liqueur, it's loaded with spring flavor. Note that this recipe contains a small amount of cornstarch, which some will want to avoid during Passover.

Creamy Whipped Greek Yogurt

Looking for a tasty dairy dessert that's about as easy as it gets? Whipping Greek yogurt using a stand mixer may sound a little too simple, but the texture it takes on—like a hybrid of thick yogurt and fluffy whipped cream—is to die for, especially when layered with fresh or roasted fruit. Heavy cream thickens the yogurt, while a touch of honey lends gentle sweetness and rosewater or vanilla bean adds flavor.


Passover Recipes Featuring All The Matzo, Charoset And Gefilte Fish You Need

Passover is on its way, and if you've ever planned a seder before, you know there are tons of decisions to make. Every family celebrates Passover a little bit differently, but the common theme tends to be: far too much food for the average dining table to support.

We love to treat Passover as springtime Thanksgiving of sorts, including treats from the new season (rhubarb, spring onions, etc.) and plenty of leftovers to carry us through the next week.

Leavened bread is out of the running during Passover, which can make both breakfast and dessert unusually tricky.

We've pulled together some of our favorite recipes for the seder and days that follow. Are we breaking new ground, smashing tradition and starting all over again? Not entirely. These are just the kinds of things we love to eat -- some nostalgic, some traditional and some a little more modern.


SIDES

Nutrition: 89 calories, 7.2 g fat, 1.1 g saturated fat, 120 mg sodium, 4.6 g carbs, 3 g fiber, 2.7 g sugar, 3.2 g protein (calculated with ¼ teaspoon sea salt)

Made with just three ingredients (asparagus, olive oil, and sea salt), this side dish is beyond simple to pull together for your seder. Plus, the green veggie is rich in potassium, a nutrient that helps the body flush out all the bloat-causing salt that tends to sneak its way into holiday dinners. For more ways to beat the bloat all year round, check out these 24 Ways to Flatten Your Belly in 24 Hours.

Get the recipe here.


Passover recipes and wine suggestions

Passover is not only the most tradition-infused of the Jewish holidays, its the one most tied to food. The seder itself uses the foods on the seder plate to guide the discussion and, for many Jewish families, the meal that follows can be as set in stone as the matzo, bitter herb, roasted egg, shank bone and haroset. But every tradition can use a little tweak. Perhaps youre up for a slightly different pot roast this year, or maybe you want to chuck your usual menu for a whole new meal. Here are some ideas to get your started.

Chocolate-toffee matzoh bark is one of the dessert suggestions for Passover from Sag Harbor resident Lauren Chattman. (March 21, 2011) Credit: Doug Young

Gefilte fish cakes with horseradish sauce, plus two other tasty recipes.

The commemoration of the Exodus from Egypt is the rare Jewish holiday whose principal celebration is not at the synagogue, .

Is packaged matzo ball mix good enough for Passover? Last year, after decades of making my own matzo balls, I .

How do you like your matzo brei? When it comes to matzo brei (matzo fried with egg), the split in .

Seder dinner may be the most beloved meal of the Jewish year, but it's also the most daunting: All the .

MATZO KUGEL WITH VEGETABLES 5 tablespoons extra-virgin olive oil, divided 3 medium onions (4 cups), chopped 8 ounces sliced mushrooms .

I came up with this recipe as an alternative to the ubiquitous onion-soup-mix recipe. It is almost as easy, and tastes much better.

ITALY IN AMERICA Antinori, one of the top Tuscan producers, has brought drinkers classics such as Solaia and Tignanello. The .

Tip: The lamb and peppers may be made two days in advance, and the matzo balls may be made and .


Watch the video: Passover 2014 (December 2021).