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Passover: Passover Recipes


Passover Cobbler (Photo: Food Network)

Passover, one of the most widely observed Jewish holidays, celebrates the liberation of the Israelites from slavery in ancient Egypt. This year Passover starts on April 19, but the holiday begins at sundown Monday night.

The most well-known part of Passover is the seder, the feast that marks the beginning of the holiday. The seder has recently been adopted by some Christians and people of other faiths.


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If you’re interested in some seder friendly foods, here are some recipes from the Food Network that can help you make your feast a success.

Passover Cobbler- courtesy Ina Pinkney

Cook time: 1 hr. Level: Easy. Amount: 6 to 8 servings.

Ingredients

  • 3 large eggs
  • 3/4 cup sugar
  • 1/4 cup kosher for Passover vegetable oil
  • 3/4 cup matzo meal
  • 2 tablespoon potato starch
  • 6 to 8 cups peeled and sliced fruit, like apples, pears, and strawberries
  • 1/8 cup cinnamon sugar

Directions

Preheat oven to 350 degrees F. Lightly oil a 9 by 9-inch square baking pan.

Beat eggs with sugar until well blended. Add the oil, matzo meal, potato starch, salt and blend well.

Put all the fruit in the pan and sprinkle with most of the cinnamon sugar, reserving a little for the top. Spoon the batter over the fruit, covering as much of the fruit as you can. Sprinkle with remaining sugar.

Bake until the topping is set and just turning tan, about 45 minutes. Serve hot, warm or at room temperature.

Notes

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.

Passover Gefilte Fish- courtesy Wolfgang Puck

Cook time: 30 mins. Level: intermediate.  Amount: 12 servings

Ingredients

  • 1 head (about 2 1/2 pounds) green cabbage
  • 2 cups matzoh meal
  • 1 tablespoon olive oil
  • 1/2 medium (5 ounces) onion, minced
  • 2 pounds whitefish fillets, such as pike, carp, or whitefish, cut into chunks
  • 3 eggs, separated
  • 1/2 cup chopped Italian parsley
  • 2 tablespoons (6 or 7 sprigs) chopped fresh tarragon leaves
  • 2 to 3 teaspoons salt
  • 1/2 teaspoon freshly ground white pepper
  • Cayenne pepper, to taste
  • 1 quart fish stock
  • 1 medium carrot, peeled and cut into julienne
  • 1 medium leek, white part only, cut into julienne
  • Homemade Horseradish, recipe follows

Directions

Preheat the oven to 375 degrees F.

Blanch the head of cabbage in boiling salted water, about 5 minutes, then place in a basin of cold water. Remove the whole leaves and cut away the tough core. As you peel off the outer leaves, you may have to return the head of cabbage to the boiling water to soften the inner leaves. Dry on a clean towel and reserve.

Place the matzoh meal in a small bowl. Cover with 1 cup of stock and let soak until needed.

In a small skillet, heat the olive oil. Over medium heat, saute the onion until wilted, 4 to 5 minutes. Do not brown. Cool.

In a wooden bowl or on a chopping board, chop the fish fine with a chopper or large knife. Add the matzoh meal with the stock, the cooled onions, 3 egg yolks, the chopped parsley and tarragon, 2 teaspoons of salt, white pepper, and cayenne, and continue to chop until well combined. In a clean, medium bowl, whisk the egg white until firm but not stiff. Stir a little into the fish mixture, then, quickly but gently, and fold in the remaining whites. To test for flavor, bring a little fish stock to a simmer, add a small ball of the fish mixture and cook for about 5 minutes. Taste and correct seasoning.

Heat the remaining fish stock and spoon a little into an 11 by 17-inch baking pan. Divide the fish mixture into 12 portions, about 4 ounces each, and enclose each portion in 1 or 2 cabbage leaves. You will find that when the leaves get smaller, you will have to use 2 leaves to wrap the fish. As each package is formed, place in the prepared baking pan, seam-side down. This size pan holds the 12 packages comfortably. Pour the remaining stock over the fish and top with the julienned carrots and leeks. Cover the pan with foil and bake for 30 minutes. Let cool in the stock and refrigerate until needed.

Presentation: Place 1 package of fish on each of 12 plates, garnishing with some of the julienned carrots and leeks. Serve with homemade horseradish, white or red.*

*To make white horseradish, finely grate peeled fresh horseradish into a small bowl, cover with plastic wrap, and refrigerate until needed.

*To make red horseradish, boil 1/2 pound red beets until tender. Peel and then finely grate into a medium bowl. Add about 1/2 cup grated horseradish, or to taste, and combine thoroughly. Refrigerate, covered, until needed.

Notes

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.

Potato Pancakes- courtesy Cathy Lowe

Level: Easy. Amount: 8 pancakes

Ingredients

  • 3 tablespoons vegetable oil
  • 1 egg, lightly beaten
  • 4 russet potatoes, peeled and shredded
  • 2 scallions, sliced
  • Salt
  • Pepper

Directions

Heat oil in non-stick skillet. Have other ingredients prepped before shredding potatoes as they will discolor. Shred potatoes and immediately combine with scallions and egg. Season mixture with salt and pepper. Scoop a heaping tablespoon of potato mixture into skillet and flatten with back of spoon. Continue cooking four pancakes at a time. When pancakes are brown flip to other side and continue to brown. Remove to paper towels to drain and season with salt.

Matzoh Ball Soup- courtesy Wolfgang Puck

Time: 3 hrs 45 mins. Level: Easy Amount: 6 to 8 servings.

Ingredients

Stock:

  • 5 to 6 pounds chicken bones, including necks and feet, coarsely chopped
  • 1 medium carrot, peeled, trimmed, and cut into 1-inch slices
  • 1 medium onion, peeled, trimmed, and quartered
  • 1 small celery stalk, trimmed, and cut into 1-inch slices
  • 1 small leek, cleaned, trimmed, and cut into 1-inch slices
  • 1 sprig fresh thyme
  • 3 sprigs fresh parsley with stems
  • 1 bay leaf
  • 1/2 teaspoon whole white peppercorns

Chicken Soup:

  • 1 whole chicken, washed and patted dry
  • Salt and pepper
  • 3 large carrots, cut into small cubes
  • 2 large onions, cut into small cubes
  • 3 celery stalks, cut into small cubes
  • 3 parsnips, cut into small cubes
  • 3 whole cloves, wrapped in cheesecloth and tied into a bundle
  • 1 recipe matzoh balls made with store-bought mix
  • 2 tablespoons fresh chopped parsley leaves
  • 2 tablespoons chopped chives
  • 1 tablespoon chopped dill leaves

Directions

Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.

Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Can be made a few days in advance. Discard the hardened layer of fat before using.

To get the best flavor, cook the whole chicken in the stock, adding a little salt and pepper. Simmer chicken for about 30 minutes, then add vegetables and clove bundle. Cook slowly for another 45 minutes. Remove the chicken and let it cool. Debone the chicken and cut it into small pieces, then add it to the soup. Don’t forget to remove the clove bundle.

While the soup is cooking, prepare matzoh balls according to package directions and cook in salted water. Set aside.

Presentation: Ladle soup evenly onto 6 to 8 plates. Place 1 or 2 matzoh balls in soup (depending on their size). Just before serving, add chopped herbs

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