Passover can be a time for super, flavorful and delicious dishes if you just stick with the right recipes. In my opinion, that means, mostly recipes that include fresh ingredients and spices that are already Kosher for Passover and do not require too much substitution or alteration. Every year I enjoy testing new recipes for the holiday all year round by putting aside the recipes that fit these criteria. Here are recipes that are great any time of year but are especially good for Passover.
Salad with Oranges, Pecans, Craisins and an Avocado Dressing
This is fresh and seasonal and perfect for Passover. The avocado dressing is creamy. Make sure to use ripe avocados.
- 1 Hass avocado, peeled, pitted, and diced
- ½ cup water
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon minced garlic
- ½ teaspoon freshly ground pepper
- ½ teaspoon salt
- 6 cups mixed salad greens, washed, dried, and torn
- 2 oranges, peeled and diced
- ¼ cup, chopped toasted pecans
- 2 tablespoons minced and dried cranberries or raisins (optional)
For the dressing
In a food processor, combine all the ingredients and process until they are smooth.
For the salad
In a large bowl, mix together the lettuce, oranges, pecans and dried cranberries. Toss with the dressing and serves immediately.
6 Hour Roast Succulent Chicken
Serves 6 - 8
My friend Ronnie, from Emunah of America, gave me this recipe. She got it from her friend Matt. It’s an amazing, best kept secret recipe that is easy and comes out moist and so flavorful. I’ve been testing it with different flavors like cumin, smoked paprika and other herbs that I like. I added the head of garlic and I love it because after it roasts we squeeze the roasted garlic onto the chicken. I also put carrots and parsnips on the bottom of the pan for an easy side dish. Its no-fail so use whatever you like that is available on Passover!
- 3 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 onions, quartered
- 1 head of garlic, sliced in half
- 2 (4 pound) whole chickens
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder (or whatever dried herbs you like). Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion and ½ half head garlic into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250 degrees F (120 degrees C). Place chickens in a roasting pan (put carrots and parsnips on bottom of pan if you like). Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving. They should be nicely browned.
Braised Brisket with Tzimmes
Serves 8 to 10
- 2 to 3 tablespoons olive oil
- 1 (4 to 5 pound) beef brisket
- 1 quart beef stock
- 1 pint apple cider or apple juice
- 2 tablespoons olive oil
- 2 shallots, peeled and thinly sliced
- 1 cup apple cider or apple juice
- 6 large carrots, peeled and chopped into bite size coins
- 3 large sweet potatoes or yams, peeled and chopped into bite-sized pieces
- 2 cups pitted prunes
Preheat the oven to 300 degrees.
For the brisket, heat the oil in a large skillet until hot. Sear the brisket on each side, 3 to 4 minutes, then place it in a large roasting pan, pouring the stock and cider over the brisket. Cook, covered, for 3 hours.
For the tzimmes, after the brisket has cooked for 3 hours, add the carrots and sweet potatoes or yams to the pan. Cook for another hour. Add the prunes to the pan, increase the heat to 375 degrees, and continue to cook for 30 to 40 minutes.
Remove the brisket to a serving dish to rest and scoop up the tzimmes with a slotted spoon, placing them around the brisket.
For the sauce, in a large saucepan, heat the oil over medium heat then add the shallots and cook, stirring occasionally. When the shallots begin to caramelize a bit, add the reserved brisket cooking liquid and the cider. Simmer slowly until the liquids are reduced by half. Adjust the seasonings. Slice the brisket against the grain and serve with the tzimmes and the sauce.
Zucchini and Mushrooms with Garlic and Rosemary
Serves 4 to 6
- 1 tablespoon red wine vinegar
- 1 tablespoon maple syrup
- 1 teaspoon fresh lemon juice; more to taste
- 1/4 cup olive oil
- 4-5 zucchini, cut into 1-inch chunks (about 5 cups)
- 10 ounces mushrooms, trimmed and halved if small, quartered if large (about 3 cups) – I use a variety of different types of mushrooms but use whatever type of mushroom you like
- 10 large cloves garlic, peeled and halved lengthwise
- 3 4-inch rosemary sprigs or 1 tablespoon dried rosemary
- Kosher salt
- 1 tablespoon margarine
Combine the vinegar, maple syrup, and lemon juice in a small bowl. Set aside.
In a 12-inch nonstick skillet, heat the oil over medium heat. Add the zucchini, mushrooms, garlic, rosemary, and 1 teaspoon kosher salt; toss well to coat.
Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the zucchini starts to brown, 8 to 10 minutes. Uncover, turn the heat down to low, and cook, stirring occasionally and then pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and well browned, 8 to 10 minutes.
Remove the pan from the heat and immediately stir in the vinegar mixture and the margarine. Stir gently until the margarine has melted. Discard the rosemary sprigs and season to taste with more lemon juice and salt.
Velvety Flourless Chocolate Cake
Passover cakes are amazing if you just stick to recipes that do not call for flour or grain. I make this one all year round because its moist and delicious.
Serves 14 to 16
- 1 pound pure dark chocolate (use something with 60-70 percent cacoa), finely chopped
- 1 cup minus 1 tablespoon pareve non-dairy creamer
- 2 tablespoons, plus ½ cup sugar
- 6 large eggs, at room temperature
- ½ cup strong coffee, kept warm but not hot
Pareve whipped cream for serving
Preheat the oven to 350 degrees. Grease a 9-inch round cake pan (not springform) or coat it with nonstick cooking spray. Line the bottom with a circle of parchment paper.
In a double boiler, melt the chocolate gently over hot water. Keep warm.
In a medium bowl, with an electric mixer, whip the non dairy cream with the 2 tablespoons sugar until the mixture forms soft peaks. Set aside.
In a large bowl, with an electric mixer, beat the eggs on high speed until doubled in volume. Gradually add the remaining ½ cup sugar to the eggs, 1 tablespoon at a time. Continue beating until the eggs have fully tripled in volume and are light and fluffy, about 10 minutes.
Pour the coffee onto the chocolate and stir until combined. Fold the egg mixture into the chocolate in 3 additions, working quickly to incorporate each addition. Fold in the cream mixture. Pour the batter into the prepared pan. Place the cake pan in a large roasting pan and add enough hot water to the roasting pan so that it reaches halfway up the sides of the cake pan (this helps the cake cook through evenly).
Bake the cake for 40 to 50 minutes, or until it still jiggles in the center when gently shaken. Cool completely in the pan on a rack. To unmold, slide a small knife or spatula around the edge of the cake to loosen it from the pan. Cover the top of the cake with a sheet of waxed paper. Place a plate upside down over the paper and invert pan and plate together. Remove the cake pan and parchment liner. Place a serving platter on the bottom of the cake and turn right side up.
Slice the cake and serve with pareve whipped cream.
An afternoon snack, a dessert, whatever… it’s one of my favorites!
- 1 1/2 cups hot freshly-brewed strong coffee
- 1/2 cup non-dairy milk
- 1/4 cup sugar
- 2 tablespoons pareve chocolate syrup
Stir the coffee, non-dairy milk, sugar and chocolate until well combined. Pour the mixture into a 8-by-8-by-2-inch glass baking dish. Freeze the granita until firm, stirring every 45 minutes, about 4 hours. Cover the baking dish and keep frozen. Before serving, scrape the surface of the granita with a fork until crystals form. Using an ice cream scoop, scoop out the granita and serve.
Nectarine and Almond Crisp (Any fruit crisp)
Top with pareve or regular ice cream. And use apples, plums, peaches or any seasonal fruit. I love to mix apples and pears.
- ¾ cup plus 1 tablespoon potato starch or matzo cake meal
- ½ cup (packed) golden brown sugar, divided
- 1 ¼ teaspoons ground cinnamon, divided
- 1 teaspoon ground ginger, divided (optional)
- ¼ teaspoon salt
- 2 ounces almond paste (about 1/3 cup), crumbled
- 6 tablespoons (3/4 stick) chilled unsalted margarine, cut into ½ inch cubes
- 1 ½ cups sliced almonds
- 2 ½ to 2 ¾ pounds nectarines (about 8 cups), each cut into 8 wedges
- ½ cup apricot preserves
Preheat oven to 400°F. Grease a 11x7x2-inch glass baking dish. Blend ¾ cup potato starch/matzo cake meal, ¼ cup brown sugar, ¾ teaspoon cinnamon, ½ teaspoon ginger, and salt in processor. Add almond paste and process until fine cubes form. Add margarine and process using on/off turns until mixture begins to clump together. Transfer to bowl. Mix in almonds.
Toss nectarine wedges, apricot preserves, remaining 1 tablespoon potato starch, ½ teaspoon ginger in large bowl to coat. Transfer to prepared baking dish; sprinkle topping over. Bake until topping is golden, nectarines are tender, and juices are bubbling around edges. About 40 minutes. Cool at least 20 minutes before serving.