Mostly Traditional Seder
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Mostly Traditional Seder

Mostly Traditional Seder

Excellent recipes for a classic, traditional Seder.

by Aish.com Staff
       
    Veal Stew
   
Description
     

This recipe is adapted from a year-round recipe. It’s a special treat.

   
Ingredients
     

1/2 cup olive oil
3 pounds veal stew meat, cubed
4 tablespoons potato starch
8 garlic cloves, minced
3 cups chicken stock
1-1/2 cups white wine
1 tablespoon fresh rosemary (1 teaspoon dried)
1 teaspoon oregano
salt and pepper to taste
 

   
Preparation
     

Heat oil in large Dutch oven and brown the veal. Sprinkle on potato starch and stir to coat. Add garlic and saute for a few minutes. Add remaining ingredients. Simmer, covered for 1-1/2 – 2 hours, until veal is tender. Serve over mashed potatoes (if you’re Sephardic, this would be good with rice).
Serves 12.

       
    Dried Fruit Compote
   
Description
     

A Passover standard

   
Ingredients
     

1 pound bag of mixed dried fruit
1/2 pound dried apricots
1/2 cup sugar
1 tablespoon freshly grated lemon zest
1 tablespoon freshly grated orange zest
1 tablespoon fresh lemon juice
2 cups water
 

   
Preparation
     

In a large bowl let the dried fruit and apricots soak in enough cold water to cover for 2 hours. Drain. In a saucepan combine the fruit with the sugar and the other remaining ingredients. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove pan from heat and allow to cool. This compote may be made up to one week in advance and kept covered and chilled. Serve at room temperature.
Serves 10.

       
    Famous Passover Brownies
   
Description
     

These are really good, a little more like fudge than brownies. Their presentation isn’t the most beautiful but their taste makes up for it. They can be served at room temperature or right out of the refrigerator (my favorite way)

   
Ingredients
     

1 cup oil
4 eggs
2 cups sugar
1/2 cup potato starch
1 teaspoon vanilla sugar
1/2 cup cocoa
1 bag (2 cups) chocolate chips
 

   
Preparation
     

Preheat oven to 350 degrees F. Grease a 9 x 9” baking pan. Combine all ingredients and pour into prepared pan. Bake for 30 minutes.

Makes 16 brownies. Recipe can be doubled. It’s so easy, your children can make this one. Can also vary it by adding marshmallow cream.

       
    Tomato Basil Gefilte Fish
   
Description
     

This is unusual and always receives raving reviews.

   
Ingredients
     

2 ounces sun-dried tomatoes
2 tablespoons olive oil
8 large onions, peeled and sliced
2 logs frozen gefilte fish (preferably Ungars)
1 (8 ounce) bottle tomato basil salad dressing

   
Preparation
     

Preheat oven to 350 degrees F. Rehydrate sundried tomatoes by covering with boiling water. Set aside. Heat olive oil and gently saute onions until translucent, about 10 minutes. Spoon about half the onions into the bottom of 2 loaf pans. Unwrap the fish loaves and place one in each pan. Add 1/2 a bottle of dressing to each pan. Apply tomatoes decoratively to the top of each loaf. Spoon remaining onions into pans on the sides of the loaves. Cook for 1/2 hour. Cover with foil and cook for another 1/2 hour. Cool and keep refrigerated. Serve at room temperature.
 

Serves 16-20.

       
    The Old Familiar Charoset
   
Description
     

(and my personal favorite!)

   
Ingredients
     

2 cups chopped apples
2 cups chopped walnuts
2 teaspoons cinnamon
2 tablespoons sweet red wine

   
Preparation
     

Combine and refrigerate. I know it’s supposed to remind us of the mortar for the bricks, but it happens to taste really good.

       
    Matzah Apple Kugel
   
Description
     

There are many variations on this theme. This recipe comes from my good friend Laura who also enjoys the creative challenge of Passover.

   
Ingredients
     

6 matzas
6 eggs
1 cup sugar
1 teaspoon vanilla
2 tablespoons margarine, softened
1 cup soaked raisins
1/2 cup chopped pecans
2 granny smith apples, grated

   
Preparation
     

Preheat oven to 400 degrees F. Break matzah into small pieces. Place in a medium-sized bowl and cover with hot water. Wait one minute and drain.

In another bowl, beat the eggs. Add sugar, vanilla, margarine, raisins, pecans and apples. Mix with the matza. Pour into greased 3-quart casserole. Sprinkle with cinnamon and sugar. Dot with margarine. Bake at 400 degrees for 10 minutes. Lower heat to 300 degrees and bake for another 20 minutes. Great warm or cold.
Serves 8.

       
    Tzimmes
   
Description
     

How can it be Yom Tov without a tzimmes?

   
Ingredients
     

2 large sweet potatoes, peeled and cut into chunks
4 large carrots, peeled and cut into 1-inch chunks
1/2 cup dried apricots
1/2 cup pitted prunes
orange juice
honey

   
Preparation
     

Preheat oven to 375 degrees F. Combine potatoes, carrots and fruit in an oven-proof casserole dish or baking pan. Drizzle honey over mixture, varying the amount depending on how sweet you like it. Pour enough orange juice over mixture to cover the bottom with 1/4 inch of juice. Cover casserole tightly and bake for 1-1/2 hours.
Serves 8.

Published: April 2, 2003


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Visitor Comments: 3

(3) Anonymous, April 7, 2006 12:00 AM

How can it be Pesah w/o Chicken Soup?


How can it be Chicken Soup w/o onion?

(2) Hanne (Chana) O'Dell, April 3, 2006 12:00 AM

when I was growing up my mother used to make a passover cake using ground hazelnuts,putting the mixture into a sealed pan (like an anglefood pan) and set it in boiling water. does anyone know of this receipte

(1) cynthia rosenberg, April 8, 2003 12:00 AM

Fantastic Recipes

I want you to know that I used your recipes last year and I was so pleased with the results that I am back here again. This could become a tradition! They are easy to follow and deliciouis to eat. Thank you, thank you.

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