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Passover Recipes

Matzah Toffee Squares

By: 
Jennifer Segal

Try this chocolate-toffee matzah recipe adapted from Marci Goldman.

Ingredients: 
4-5 lightly salted matzah
2 sticks (1 cup) unsalted butter or Passover margarine
1 cup dark brown sugar (firmly packed)
12-ounces of semi-sweet chocolate chips
1 cup chopped pecans, toasted
1/2 teaspoon sea salt or kosher salt
Directions: 
  1. Preheat oven to 350°. Line a rimmed baking sheet with aluminum foil (bottom and edges), and place a sheet of parchment paper on top of the foil.  
  2. Cover baking sheet with matzah, breaking apart the matzah as necessary to fill the entire pan.
  3. To make toffee, combine butter and brown sugar in a medium saucepan.
  4. Cook over medium heat, stirring with a whisk until mixture comes to a boil. Continue stirring until mixture blends.
  5. Once mixture comes to a boil, continue cooking and stirring for 3 minutes until foamy and thick. (Be extra careful toffee will be very hot!)
  6. Pour toffee over matzah, and use a spatula to spread into an even layer.
  7. Bake for 10 minutes, or until the toffee topping is crackled and bubbling all over.
  8. Rernove pan and place on wire cooling rack on the counter.
  9. Scatter chocolate chips evenly over top.
  10. Wait 3-5 minutes for the chips to soften,
  11. Use a spatula to spread chocolate into an even layer.
  12. Sprinkle with pecans and sea salt.
  13. Refrigerate until the chocolate is firm, about 45 minutes. Don't leave it in the refrigerator too much longer, otherwise it will be hard to cut.
  14. Lift foil overhang to transfer matzah onto a large cutting board. Using a large sharp knife, cut into 2-inch squares. Store in an airtight container in the refrigerator and serve cold.

Turkish Charoset

By: 
Deborah Rood Goldman

This is my favorite charoset. Unlike traditional charoset, made with apples and nuts, this exotic combination of dates and oranges certainly is closer to representing the mortar that the Israelites used to build the palaces and pyramids of Egypt - and is hard to resist. 

Every year, a highlight of the Passover seder is looking forward to my cousin Susie bringing this nontraditional charoset. For many years, after the first half of the seder, when the Haggadot were being cleared, and the gefilte fish was coming out, my mom and I would sit and happily feast on this charoset, putting spoonful after spoonful onto matzah long after everyone was onto the next course.

Ingredients: 
1 juice orange
1 pound pitted dates
1/2 cup sugar
1/4 teaspoon cinnamon
2 tablespoons wine or brandy
1/2 cup chopped walnuts, optional
Directions: 
  1. Cut oranges in pieces, skin and all, and remove pits. Chop in a food processor. Put in a heavy-bottomed pot.
  2. Chop dates and sugar, (in three or four batches to prevent clogging the blade), in food processor. Add to the pot.
  3. Cook over gently heat for about 20 minutes, stirring frequently until mixture is soft and sugar dissolves. 
  4. Stir in cinnamon, wine or brandy, and cook five more minutes.
  5. Add walnuts if you are using them.

Horseradish

By: 
Deborah Rood Goldman

There's nothing like eating freshly-ground horseradish at the Passover seder to remember the bitterness of the Israelites' suffering under slavery. This recipe will bring a tear to your eye and possibly clear out clogged sinuses.

Horseradish grew in my parent's backyard garden, and the beautiful leaves belied the strength of this ferocious bitter root.  My dad would use a hand grinder to make it outdoors just a day before our seders, and my sisters and I would point to his tearing eyes, and remark, "Look, Daddy's crying!" (a sight we'd never seen).

This recipe calls for adding fresh beets to the horseradish for color and flavor, but you can make both white and red horseradish - just set some aside before you add beets to the whole batch.

Warning: Definitely wear protective eye gear, like tight swimming goggles, while preparing this potent recipe.

Ingredients: 
1 cup horseradish root, peeled and cut into 1/2" cubes
3/4 cup white vinegar
1 large raw beet, peeled and sliced
1 or 2 tablespoons sugar
1/2 teaspoon kosher salt
Directions: 
  1. Put on eye protection (I put on my swim goggles).
  2. Use food processor or hand grinder to grate horseradish, vinegar, and beet.
  3. If seems too dry, add more vinegar.
  4. Add sugar and salt; adjust sweetness to taste.
  5. Store in tightly sealed glass jar and refrigerate.

Double Coconut Chocolate Macaroons

By: 
Tina Wasserman

This recipe is featured in Tina Wasserman's newest book, Entree to Judaism for Families, filled with tools to help children learn to cook with confidence, with clear, step-by-step instructions for every recipe and tips for adults to make the experience safe and rewarding.

Macaroons - cookies generally made from ground almonds, sugar, and egg whites - are popular for Passover because the recipe doesn’t use flour. But did you know that coconut macaroons only became popular about 100 years ago? Coconuts had to be peeled and grated at home; you couldn’t buy grated coconut in packages like today. However, that all changed in 1897 when Mr. Franklin Baker of Philadelphia discovered how to grate coconuts by machine instead of by hand.

Ingredients: 
8 ounces almonds
1 cup sugar
2 cups lightly packed coconut
10 ounces semisweet chocolate chips or 9 ounces dark chocolate (60% cocoa butter)
3 egg whites (approximately ⅓ cup)
⅓ cup coconut milk (unsweetened)
1 teaspoon almond extract
Directions: 
  1. Place the almonds in a processor workbowl, and pulse the machine on and off until the nuts are finely chopped. Add the sugar and coconut, and pulse once or twice to combine. 
  2. If not using chips, break the chocolate into pieces before melting. Melt the chocolate in the microwave for 1 minute at 80 percent power and then 45 seconds at 50 percent. (This time is approximate and will vary based on your microwave oven. It might take less time. Watch carefully and stir the chocolate after the first 45 seconds to check on the melting time.)
  3. In a 1-cup glass measuring cup, combine the egg whites, coconut milk, and almond extract. Set aside.
  4. Add the melted chocolate to the nut mixture in the processor workbowl.
  5. With the motor running, pour the egg white mixture into the workbowl and process until the dough comes together and is well combined. Place the dough in the freezer for 5 minutes or until it is firm enough to handle.
  6. Preheat the oven to 350°F.
  7. Wet your hands or lightly coat them with oil. (The dough is very sticky.)
  8. Scoop up 1 tablespoon of the dough, and shape into a ball the size of a small walnut. Place on a cookie sheet lined with parchment paper. Repeat with the remaining dough.
  9. Bake the macaroons for 12–15 minutes. (Convection ovens only need about 10–12 minutes at 350°F.) Do not overbake, as the cookie will harden more when the chocolate solidifies at room temperature.
  10. Cool completely and then store at room temperature in an airtight container or freeze until needed.
Tina's Tidbits: 
  • Most coconut milk is just coconut and water and comes from Thailand. There is no Hecksher on it, but I treat it as an unprocessed canned fruit for Passover. If that does not conform to your observance, combine 1 cup of coconut and ½ cup water in a blender (NOT processor) and blend until coconut is fairly pulverized. Strain mixture, pressing hard on the coconut solids to extract as much flavor as possible. Discard the solids and use liquid in the recipe.

Kitchen Conversations

  • Coconut milk isn’t milk at all (see note under Tina’s Tidbits, above) and is in fact pareve, meaning it is vegetable-based and nondairy, and so can be eaten with either meat or dairyaccording to the laws of kashrut.
  • What are some of your favorite pareve foods?

Easy Sweet and Sour Brisket

By: 
Tina Wasserman

It doesn’t get much easier than this, and, if you have sealed your heavy duty foil tightly, your pan won’t get dirty and can go right back into the cabinet after cooking!

This is delicious with potato kugel or oven-roasted new potatoes.

Ingredients: 
1 brisket 5-8 pounds
1 12-ounce jar of apricot preserves
1 envelope of dried onion soup mix
Directions: 
  1. Place a large piece of extra wide heavy duty foil shiny side up in a roasting pan.
  2. Sprinkle half the contents of the onion soup on the foil.
  3. Place ½ of the jar of apricot preserves over the soup mixture.
  4. Place the meat fat side up (if there is a fat side) in the pan over the preserves and soup.
  5. Sprinkle the remaining soup over the meat, and dot with the remaining preserves being careful that the spoon for the preserves NEVER touches the meat.
  6. Bring the long sides of the foil together and make 3 or 4 folds to seal close to but not tight on the meat.
  7. At either end, fold up 2 times, fold the points in like you would wrapping a present, and then fold across the end 2 more times to seal the end. Repeat on the other side.
  8. Place in a 300F oven and roast for 3-4 hours depending on the thickness of the meat.
  9. If you have folded the foil correctly, you can lift up the foil envelope and the pan will be clean.
  10. Carefully open a corner of the foil and pour the gravy into a container. Chill the meat in the foil until it is cold. Freeze for later use, or slice the cold meat on a slight diagonal against the grain and place in a 13×9 Pyrex pan.
  11. When ready to serve, skim the fat off the gravy, pour the gravy over the meat, cover with plastic wrap and microwave on high for 5 or 6 minutes until everything is nice and hot. Serve from the Pyrex or transfer onto a serving plate.

Orange Roast Brisket

By: 
Sisterhood of Temple Shalom, Naples, FL
Ingredients: 
5 pound brisket, trimmed
salt and pepper to taste
3 cloves garlic, minced
3 onions, thinly sliced
1 cup orange juice
1/2 cup sweet red wine
2 tablespoons ketchup
1 teaspoon sugar
Directions: 
  1. Make paste of salt, pepper, and minced garlic and rub over meat. Cover and refrigerate overnight.
  2. Preheat oven to 325°.
  3. Place 1/2 of the sliced onions on bottom of large roasting pan. Place meat over onions.
  4. Combine next 4 ingredients and pour over meat. Top with remaining onion slices.
  5. Roast, covered, for 3 to 4 hours or until tender.

    Note: This is a good recipe to prepare ahead and reheat.

 

Passover Chocolate-Nut-Apple Torte

By: 
Temple Sinai Sisterhood, Washington, DC
Ingredients: 
6 eggs, separated
1 1/2 cups sugar
1 cup chopped walnuts
4 ounces semi-sweet chocolate, grated
2 apples, peeled, cored, and grated
1/2 cup matzah meal
Confectioners' sugar for garnish
Directions: 
  1. Preheat oven to 350°. Grease a 9-inch springform pan.
  2. Beat the egg yolks with the sugar until they are lemon-colored and thick enough to form a ribbon when dribbled from a spoon.
  3. Gently stir in walnuts, chocolate, apples, and matzah meal.
  4. Beat the egg whites until they form stiff peaks, but are not too dry. Fold the beaten egg whites into the egg yolk mixture gently but thoroughly, using a rubber spatula.
  5. Turn the mixture into the greased springform pan. Bake 45 to 60 minutes, until the cake springs back when lightly touched.
  6. Cool in pan before removing to the serving platter. Sprinkle with confectioners' sugar.

Frozen Strawberry Meringue Torte

By: 
Temple Israel Sisterhood, West Lafayette, IN

Try this Frozen Strawberry Meringue Torte recipe for Passover this year!

Ingredients: 
Macaroon Nut Crust:
5 ounces almond macaroons (about 1 1/2 cups)
2 tablespoons unsalted margarine or butter, melted
1/2 cup chopped pecans or walnuts
Filling:
2 egg whites, at room temperature
1 cup sugar
2 cups sliced strawberries
1 tablespoon lemon juice
1 teaspoon vanilla extract
Strawberry Sauce:
10 ounces package frozen sliced strawberries
3 tablespoons frozen undiluted orange juice concentrate or 2 tablespoons orange marmalade
1 tablespoon currant jelly
1 cup fresh strawberries, sliced
Directions: 
  1. Combine macaroons and butter in food processor and coarsely grind them. Add nuts and process until mixture begins to hold together. Press into the bottom of a 10x3 springform pan. Bake at 350 degrees for 7 to 10 minutes or until golden. Cool.
  2. In a large bowl of an electric mixer, place egg whites, sugar, 2 cups sliced strawberries, lemon juice, and vanilla. Beat on low speed to blend. Increase to high speed and beat until firm peaks form, about 10 to15 minutes. Pour into cooled crust. Cover and freeze until very firm, a minimum of 6 hours. (May be kept frozen for 3 weeks.)
  3. For sauce, slightly defrost strawberries and orange juice concentrate. Puree strawberries and concentrate in food processor. Mix in jelly. Stir in sliced strawberries. Serve cold. (May be refrigerated overnight.)
  4. Serve torte directly from freezer. Cut torte in wedges and serve with strawberry sauce.

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