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Enhance your Yom Tov with these treasured recipes.
Passover always arrives in the spring, our annual opportunity to celebrate our rejuvenation and liberation from Egypt. This celebration of liberation includes our own unique stories of redemption that makes Seder night a time to review and rejoice that we are where we are today historically as a people and individually in our personal lives.
Serving our treasured recipes can enhance our joy tremendously.
Here are some of our family favorites for Yom Tov:
Dressing:
Mix dressing ingredients. Pour on salad. Let marinate.
Serves 8-10.
Cook beets until tender. Cool and then shred. Add seasonings. Decorate with fresh parsley, scallions and red pepper.
Bake heads of garlic in the oven 350 degrees, until soft (about 20 to 30 minutes)
Let the garlic cool off. Peel the skins off the cloves. Blend in food processor with olive oil and fresh turmeric until the mixture looks like thick butter. Add scallions and spices and blend briefly. Amazing healthy dip on cooked vegetables and matzo.
Mix all ingredients. Spread into baking pan. Sprinkle with paprika.
Bake at 350ËšF for 45 minutes.
Ingredients for patties:
Ingredients for sauce:
Mix parsnips, salt, pepper, matzo meal, and eggs. Fry lightly in oil. Slice onions to layer the bottom of a large, heavy pot. Add 1 cup of water. Place patties on top of onion layer, then cover with 4 cups of sauce (tomato paste, water, and oil). Cook one hour on low heat. Add juice of lemons and ¼ cup brown sugar, and cook one more hour on low heat. This dish can be assembled the night before and cooked the next day. Carrots can be substituted for parsnips, but try to include at least two parsnips.
Cook sweet potatoes until soft, and then drain. (You can save the stock for soup.) Mash sweet potatoes. Combine with eggs and brown sugar. Mix thoroughly. Spread into baking tray and sprinkle with ½ t. cinnamon. (Optional: Sprinkle coarsely ground nuts on top.) Bake for 40 minutes at 350ËšF. You can substitute sweet potatoes for potatoes in any potato kugel recipe as well.
In a large soup pot, sauté onions and garlic in water for five minutes. Add tomatoes, peppers, zucchini, and carrots. Add ½ more cup water and simmer for 40 minutes. Add salt and pepper and olive oil to taste.
This recipe is gebrokts.
Soak matzo pieces in warm water. Drain. Sauté vegetables until soft. Mix with moist matzo. Add eggs, salt and pepper. Spread kugel into large, oiled baking pan, and sprinkle paprika on top. Bake at 350ËšF for one hour.
Mix all ingredients together, except paprika and garlic powder. Oil a baking pan, and sprinkle batter with paprika and garlic powder. Bake at 350ËšF for 30 minutes. You can also substitute sliced onions and mushrooms for zucchini, and bake for 40 minutes.
Mix by hand or in a food processor. Shape patties and fry lightly on both sides.
Saute onions and garlic, and then add turkey meat. Simmer for 10 minutes. Then add wine, rosemary, garlic powder and black pepper. Simmer for 50 minutes, until meat is soft.
Saute onions and garlic in a large pan. Then add the brisket and continue sauteeing for ten minutes. Add boiling water and potato starch and simmer for one hour. Add sweet potatoes, carrots, prunes and sweetener. Simmer for one more hour, or until meat is tender.
Variation: For vegetarian tzimmes, omit meat.
Brown meat with onions and spices. Add vegetables. Simmer for 45–60 minutes.
Ingredients for kishke:
Blend and combine ingredients. Form into kishke loaf. Wrap in foil and bake or add to cholent to cook one hour before Shabbos.
Juice of two lemons (or ¼ cup lemon juice)
Mix the meat, grated vegetables, eggs and spices. Form into round balls. Fill a large pot with water, tomato paste, brown sugar and lemon juice. Add the meatballs. If sauce doesn’t cover them, add more water. Simmer for 1–2 hours.
4 cups or your favorite juice (mango, pineapple, apple, orange and more)
Put in a container and put in the freezer. When partially frozen, remove, blend, and then return to freezer.
Separate eggs. Beat egg whites with 1 cup sugar until stiff. Set aside. In a separate bowl, beat egg yolks, oil, 1 cup sugar, 1 cup matzo meal, salt, and lemon flavorings. Carefully fold both mixtures together; sprinkle the coconut into the batter and fold it in also. Pour this into a 9” x 13” lined cake pan and bake at 300ËšF for 30–40 minutes (or until slightly browned).
Beat egg yolks, 1 cup sugar, ground nuts and almond extract together. Whip egg whites with 1 cup sugar. Fold together carefully. Carefully pour into baking pan and decorate with almonds or sprinkle with cinnamon. Bake at 300ËšF for 30–40 minutes.
Melt half the chocolate chips and oil together in a saucepan placed on top of another saucepan with simmering water beneath. (It can burn if placed directly on the fire). Set aside to cool.
Mix together matzo cake meal, cocoa powder and potato starch. Mix eggs, brown sugar or honey and vanilla in a bowl. Beat with electric mixer for 2-5 minutes. Mix in melted chocolate, then add matzo meal mixture. Continue mixing on low speed until a thick batter is formed. Then fold in the rest of the chocolate chips and chopped nuts. Pour into 8” x 10” baking pan, and decorate the top of it with nut halves or coconut. Bake at 350ËšF for 25–30 minutes. Remove from oven. Cool and cut into squares.
Enjoy and celebrate Pesach and every day!