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Passover Recipes

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.

The Absolute, Hands-Down, Best Passover Apple Cake

By: 
Sisterhood of Temple Beth Israel, Skokie, IL
Ingredients: 
DOUGH
6 eggs
1 cup oil
2 cups sugar
2 teaspoons potato starch
2 cups matzah cake meal
pinch salt
..........................................................................
FILLING
2 teaspoons cinnamon
3/4 cup sugar
Juice of 1 lemon
5 large Granny Smith and/or Braeburn apples, peeled and diced
Topping:
1/4 cup sugar
1 to 2 teaspoons cinnamon
Directions: 
  1. Grease a 9-inch springform pan. Place parchment paper on bottom. Preheat oven to 350 degrees.
  2. Beat eggs with sugar until blended. Add oil and beat. Sift together potato starch, cake meal, and pinch salt. Add sifted items to egg mixture.
  3. For the filling, mix together cinnamon, sugar, and lemon juice. Mix in the apples.
  4. Put two cups of dough (1/2 of the amount prepared) into the springform pan.
  5. Add the apple filling (minus the accumulated liquid).
  6. Put in remaining two cups of dough. Sprinkle with sugar cinnamon topping.
  7. Place springform on a cookie sheet since liquid may seep out.
  8. Bake at 350 degrees for one hour.

Passover Raspberry Squares

By: 
Sisterhood of Temple Isaiah, Lafayette, CA

Try this recipe for Passover raspberry squares!

Ingredients: 
2 sticks margarine or butter
1 1/2 cups sugar
2 beaten eggs
1/2 teaspoon vanilla
3 cups matzah cake meal, sifted
1/2 teaspoon salt
10 ounces raspberry jam
1 cup chopped nuts
Directions: 
  1. Cream together butter and sugar.
  2. Add eggs, vanilla, cake meal, and salt. Mix well.
  3. Divide dough in half. Spread in a 9x13 greased and floured pan.
  4. Spread jam and nuts over dough. Cover with the remainder of the dough, crumbled.
  5. Bake at 350° for 30 minutes. Cut in squares while warm.

Matzah Candy Buttercrunch

This wildly popular Passover candy appeared on Rabbi Phyllis Sommer's popular blog Ima On and Off the Bima and can trace its origin to Canadian Jewish cooking authority Marcy Goldman.

Ingredients: 
5 boards unsalted matzah
1 cup margarine, unsalted
1 cup brown sugar, firmly packed
6 ounces semisweet chocolate, chopped, coarsely (or chocolate chips)
Directions: 
  1. Preheat oven to 375 degrees.
  2. Lightly grease a jellyroll pan. Line bottom of pan evenly with matzah, using what you need and cutting pieces to fit any spaces on the cookie sheet.
  3. Combine margarine and sugar in a medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking three more minutes, stirring constantly.
  4. Remove from heat and pour over matzah. Bake 15 minutes, checking every few minutes to make sure mixture is not burning. (If it seems to be browning too quickly, remove from oven.) Remove from oven, then sprinkle with chocolate pieces.
  5. Let stand five minutes, then spread chocolate evenly over surface. Cool thoroughly, refrigerating if necessary to set. Break into randomly-sized and shaped pieces.

Variations:

  • Use coffee-flavored chocolate chips.
  • Try it with white chocolate chips.
  • Add nuts or dried fruit.

Matzah Meal Popovers

By: 
Rabbi Phyllis Sommer

These Passover popovers are good served warm with butter, and they're great for making kosher-for-Passover "sandwiches" with tuna, or whatever filling you like.

Ingredients: 
1 1/2 cups of water
1/2 cup of oil
1 teaspoon salt
1 tablespoon sugar
1 1/2 cups matzah cake meal
7 eggs
Directions: 
  1. Combine water and oil, bring to a boil.
  2. Remove from heat, stir in the dry ingredients until it pulls away from the sides of the pan. Allow to cool slightly.
  3. Beat in the eggs one at a time, until well blended. Allow to rest for 30 minutes.
  4. Preheat the oven to 400°F. Grease a muffin pan, and fill the cups.
  5. Bake for 30-40 minutes until brown and puffy. Remove from oven and turn out onto a towel to cool.

Vegan Chocolate Peanut Butter Matzah Squares

By: 
Lisa Dawn Angerame

These make for an amazing Passover treat! If peanuts don't conform to your Passover minhag (custom), try using almond butter in this recipe instead.

Ingredients: 
1 1/4 cup organic natural peanut butter (room temperature)
4 tablespoons Earth Balance (1/2 stick, softened)
1 cup vegan powdered sugar
1 cup of matzah meal (approx 3 sheets processed)
1 cup vegan chocolate chips
Directions: 
  1. Sift the powdered sugar.
  2. In a separate bowl, use a hand mixer to combine 1 cup peanut butter and the Earth Balance. (If too thick for mixer, use your hands).
  3. Add the powdered sugar in 1/2 a cup at a time. When thoroughly combined, add the matzah meal and 1/2 cup of the chocolate chips. Combine well.
  4. Lightly grease a 9x9 baking pan, and spoon in the mixture. Press it down firmly so it is even.
  5. Melt together the remaining 1/4 cup peanut butter and the remaining 1/2 cup chocolate chips. Pour it over the top and spread it out evenly. Place in the refrigerator to set (at least an hour).
  6. Cut into squares and serve.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at LisasProjectVegan.com.

Vegan Walnut Lentil Pate

By: 
Lisa Dawn Angerame

This Passover dish is simple to prepare. Serve as a hearty appetizer or use as side dish alongside the main course. Lentils are full of protein and the walnuts are full of Omega-3 fatty acids.

If lentils don't conform to your Passover minhag (custom), try using roasted, unsweetened chestnuts (not water chestnuts!), which can be found canned or frozen to create the desired consistency of this pâte.

Ingredients: 
2 large onions
1 cup of walnuts
1 cup brown lentils
Salt and freshly ground pepper to taste
Directions: 
  1. Preheat the oven to 350°.
  2. Place the walnuts on a baking sheet and toast them for 5 to 7 minutes.
  3. Place lentils in a pot with 2 cups of water. Bring to a boil, reduce heat and let simmer until the lentils are tender.
  4. Heat olive oil in a medium skillet and carmelize the onions. Take your time to do this, leave on medium heat and stir occasionally to bring out the sweetness of the onions.
  5. Combine the onions, lentils, and walnuts in the bowl of food processor. Add salt and pepper. Process until smooth, scraping down sides as needed. Taste and adjust seasoning.
  6. Store in refrigerator and bring to room temperature before serving.
  7. Serve with matzah and carrots for an appetizer or serve with your main course.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at LisasProjectVegan.com.

Vegan Sweet Potato Kugel

By: 
Lisa Dawn Angerame

The walnuts in this sweet kugel give it great texture, and the quinoa flakes add just the right amount of moisture. Peel, process, mix, bake. Done!

Ingredients: 
1 large sweet potato, peeled and grated
3 large carrots, peeled and grated
1 apple, peeled and grated
1 cup walnuts
1/2 cup golden raisins
1/2 cup matzah meal
1/2 cup quinoa flakes
1 cup water
1/4 cup vegan brown sugar
Salt
Directions: 
  1. Preheat the oven to 375°.
  2. Place the walnuts on a baking sheet and toast them for 5 to 7 minutes. When they are done, toss into the food processor and process until fine.
  3. Boil 1 cup of water and add it to the quinoa flakes. Let it sit for 3 to 4 minutes.
  4. Peel the sweet potatoes, carrots, and apples and place them in a food processor and process until fine.
  5. In a bowl, mix the sweet potatoes, carrots, apples, walnuts, raisins, matzah meal, quinoa flakes, brown sugar, and salt.
  6. Press into a baking dish (don't make it too thick) and crumble a pinch of brown sugar over the top.
  7. Bake at 375° for 45 minutes to an hour or until crisp on top and around the edges.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at LisasProjectVegan.com.

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