Six years ago, a group of women banded together to brainstorm fundraising ideas for Yeshiva Me’on HaTorah, a Jewish high school. The result of this meeting was A Taste of Pesach, a recipe pamphlet series that transformed Passover cooking for tens of thousands of cooks. Since the mailing of the first pamphlet years ago, the devoted followers of A Taste of Pesach have sent countless letters expressing their appreciation for the beautiful pamphlets and the recipes within them. Finally, the best of this popular series plus many brand-new recipes have been compiled into a beautiful book, A Taste of Pesach (ArtScroll/Shaar Press).
A Taste of Pesach presents an amazingly diverse set of recipes, from elegant starters like Chicken-Wrapped Asparagus Spears to kid-friendly favorites such as Chicken Nuggets. Featuring everything from traditional recipes like Gefilte Fish and Matzah Balls to modern dishes such as Seared Tuna and Chocolate Molten Cake, A Taste of Pesach has the recipe to fit every cook’s needs and make Passover cooking easier – and more delicious – than ever.
A Taste of Pesach features over 150 tried-and-true recipes for Pesach and year round with stunning, full-color photographs that accompany every recipe.
After photographing this kugel, I took a sliver to taste. Not bad, I thought. But as the photo session continued I found myself going back again and again for “tastes.” Then I noticed that I wasn’t the only one sneaking pieces out of the pan. By the time we had finished photographing, the pan was cleaned to the bottom!
- 2 Tablespoons oil
- 3 onions, diced
- 2 (1 pound) bags shredded
- green cabbage
- 1 Tablespoon salt
- 1 / 2 teaspoon pepper
- 1 / 4 cup sugar, or to taste
- 6 eggs, separated
- 1 / 3 cup potato starch
Preheat oven to 350°F. Coat one 9 x 13” or two 9” round pans with nonstick cooking spray.
In a large skillet, heat oil. Sauté onions until light brown. Add cabbage. Cover the skillet and cook, stirring occasionally, until cabbage is wilted. Add salt, pepper, and sugar. Stir to combine.
Remove from heat and add egg yolks, stirring rapidly while adding, so the eggs don’t curdle. Add potato starch.
Using an electric mixer, beat egg whites until stiff. Fold into cabbage mixture.
Pour into prepared pan(s). Bake for 50 minutes, or until golden.
pareve . Yields 20 servings
Candy Ice Cream
- 4 eggs
- 1 cup sugar
- ½ cup oil
- 1 cup water or orange juice
- ½ cup sugar
- 3½ ounces pecans, chopped
Prepare the ice cream: Add ice cream ingredients to a medium pot. Using an immersion blender, blend until smooth. Place over low heat and stir constantly, until the mixture is very hot, but not boiling. Be sure to stir while heating to prevent clumping and curdled eggs. Remove from heat; cool and blend again.
For flavored ice cream: Prepare ice cream (Step 1). Add optional flavoring ingredients, as desired and mix to combine. Cover and freeze for 6 hours. Remove from freezer and blend again. Store in freezer in an airtight container until ready to serve.
For Candy Ice Cream: Prepare ice cream (Step 1). Cover and freeze for 6 hours. Continue with step 3.
Prepare the brittle: Line a baking sheet with parchment paper.
Pour sugar into a very clean pot. (The smallest impurities can allow crystals to form, causing the mixture to seize).
Cook over medium-low heat, stirring constantly, until all lumps dissolve. Raise heat to medium; cook until sugar melts and turns light brown. If crystals form on the edge of the pan, they can seed crystal formation in the entire mixture and the sugar will seize. Use a pastry brush or paper towel moistened with warm water to brush the sides of the pot very carefully to prevent seizing.
As soon as sugar has melted and is light brown, remove from heat and add chopped pecans. Pour mixture in a thin layer onto prepared baking sheet. Mixture will harden as it cools, about 10 minutes.
Use something heavy to break the candied nuts into pieces. Pulse in food processor for a few seconds, reserving some larger pieces for garnish.
Remove ice cream from freezer and blend again. Add crushed candy and mix to combine. Garnish with reserved candy pieces.
Note: Even if the mixture seizes and the sugar crystallizes, it still makes for a delicious ice cream!
pareve . Yields 8-10 servings
To make the following flavors, add ingredients to mixture before freezing:
- 2-3 teaspoons vanilla extract
- 2.5 ounces good quality bittersweet chocolate, melted.
- 1 teaspoon coffee dissolved in 1 Tablespoon hot water.
- ½ bag frozen strawberries, blended until smooth.
Sweet Potato Crisps Salad
Pareve · Yields 8 servings
- 1 large sweet potato
- ¾ cup oil for frying
- 1 (8-ounce) bag Romaine lettuce
- ½ red pepper, sliced into strips
- ½ yellow pepper, sliced into strips
- 1 (8-ounce) can hearts of palm, drained
- 1 small red onion, diced
- ½ cup olive oil
- 1/3 cup vinegar
- ½ cup sugar
- 3 cloves garlic, crushed
- 1 tsp imitation mustard
1. Prepare sweet potato crisps: Peel sweet potato. Using a vegetable peeler, continue to peel wide paper-thin strips of sweet potato.
2. Heat oil in a deep skillet. When oil is hot, add sweet potato strips a few at a time. When golden and crispy (about 5-7 minutes) remove with a slotted spoon. Can be made a few days in advance; store in an airtight container at room temperature.
3. Prepare the dressing: Place dressing ingredients in a small container. Shake to combine.
4. Assemble salad: Combine salad ingredients in a large bowl. Toss with dressing. Place sweet potatoes on top right before serving.
Meat · Yields 6-8 servings
- 1 (3-4 pound) second cut brisket
- 1 Tbsp prepared horseradish
- 1 Tbsp imitation mustard
- ½-1cup ketchup, to taste
- 1 cup water
- 2 tsp garlic, chopped
- ¼ cup brown sugar
- ¼ cup vinegar
- salt, to taste
- pepper, to taste
1. Preheat oven to 425°F.
2. Combine remaining ingredients in a 4-quart saucepan and cook over low heat for 10 minutes, stirring occasionally.
4. Reduce oven temperature to 200°F. Bake overnight or at least 6 hours. Remove pan from oven and set aside until cool enough to handle. Wearing disposable gloves if desired, remove fat from meat and discard.
5. Use two forks to shred the meat. Rewarm in sauce.