Monthly Archives: March 2012

Communal Seder Menus from the Nosher

It’s finally here! All week we’ve been showering you with our favorite Passover recipe from our favorite chefs and bloggers. And now we’ve compiled all those recipes to give you menus for both seders. The planning is done! From Charoset to gefilte fish to chocolate truffle pie, we’ve got you covered. And stay tuned, because we have even more recipes coming up next week. Those recipes can be slotted into your seder if any of these aren’t your style, or you can use them to plan what to make during the week of Passover, when the seders are over and you’re just looking to make something tastier and more exciting than matzah with cream cheese.

Enjoy! And Happy Passover!

SEDER 1.0

Sephardi-style Charoset, from Jay Rosen

Mediterranean Gefilte Fish, from Avigail Hurvitz-Prinz, contributor to The Jew and the Carrot, and MyJewishLearning

Tuscan Chopped Liver, from the Nosher’s own Shannon Sarna

Tamar’s Holiday Brisket, from MyJewishLearning food editor, Tamar Fox

Mashed Sweet Potatoes with Caramelized Shallots, from Leah Koenig, author of the Hadassah Everyday Cookbook

Eggplant Casserole, from blogger and actress Mayim Bialik

Fennel Celery Salad from The Sassy Radish

Key Lime Pie from Paula Shoyer, author of The Kosher Baker

 

 

SEDER 2.0

Pomegranate Candied Walnut Charoset, from Shannon Sarna

Chilean Sea Bass “Scallops”, from Chef David Kolotkin, executive chef at The Prime Grill

Strawberry Lemon Granita, from Naomi Sugar at 365 Scoops

Lamb Shank with Pickled Lemons, from Victoria Sutton, New York City pastry chef

Carrot Kugel, from Rivka Friedman at Not Derby Pie

Salat Tapuz, from Rachel Korycan

Parsnip Mash, from Aviva Kanoff, author of the No-Potato Passover

Mayim’s Chocolate Truffle Pie, from blogger and actress Mayim Bialik

Almond Butter Chocolate Chip Cookies, from Shannon Sarna

 

Sephardi-style Charoset
Mediterranean Gefilte Fish
Tuscan Chopped Liver
Tamar’s Holiday Brisket
Mashed Sweet Potatoes with Caramelized Shallots
Eggplant casserole
Paula Shoyer’s Key Lime Pie

Chocolate Mousse with Raspberries

Posted on March 30, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Passover Recipes: Eggplant Casserole

Cook:
25 minutes

Yield:
12 servings



This is another recipe from our favorite vegan, Mayim Bialik. Mayim claims she’s not usually an eggplant girl, but that this dish tastes incredible.

Incredible Eggplant Casserole

Posted on March 30, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Passover Recipes: Pareve Key Lime Pie



Paula Shoyer is the author of The Kosher Baker: 160 dairy-free desserts from traditional to trendy (Brandeis 2010). Paula is a pastry chef who owns and operates the Paula’s Parisian Pastries Cooking School out of Chevy Chase, Maryland.  She teaches scheduled and custom-designed classes in French pastry and Jewish cooking in the Washington, D.C. area, and all around the country.   Appearances include Food Network’s Sweet Genius, WGN’s Lunchbreak, WUSA9 Washington, San Diego Living, NBC Washington News 4 at 4 and Martha Stewart Morning Living on XM Sirius.  Paula believes that everyone deserves a delicious dessert no matter what special diet they are on.  She develops dessert recipes that are dairy-free, sugar-free, gluten-free and vegan.  Paula’s website is www.paulaspastry.com where you can find both sweet and savory recipes and blogs at www.kosherbaker.blogspot.com where she shares stories of her travels and events and new recipes.

Key Lime Pie with Almond Crust

Posted on March 30, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Shabbat Round-Up: Chametz Edition!

Just one more Shabbat before we really start ridding our kitchen of chametz for the next week or so. This week I’ve put together some recipes to help get rid of those last bits of bread, pasta, pretzels and crumbs.

Leftover baguette or challah in the freezer? Try making Ina’s Panzanella Salad as a fresh and tasty starter.

Excess pasta? breadcrumbs? Try Martha’s Pasta with Roasted Cauliflower, Parsley and Breadcrumbs – a perfect way to get rid of a few extra items! Of course if you’re serving a meat meal, just leave out the Parmesan.

If you’re like me, you probably have a bag pretzels that is only 1/3 full in your cabinet- take those remaining pretzels and make this Mustard Baked Chicken with Pretzel Crust.

Want the perfect sweet dish or breakfast treat? Try making my chocolate chocolate bread pudding – it’s one of my husband’s favorite desserts and a great way to use up that last bit of bread in the freezer.

Shabbat Shalom, happy cooking and happy pre-Passover cleaning!

Posted on March 30, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Passover Recipes: Almond Butter Choc Chip Cookies



All year long I troll for recipes that can also be used during Passover, and this cookie recipe was just one of those finds. The recipe is flourless but also good enough to eat whether its Passover or not – and best of all, SUPER simple to whip together.

Here is the original recipe which actually calls for peanut butter instead of almond butter.

Almond Butter Chocolate Chip Cookies

Posted on March 29, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Passover Recipes: Mini Potato Kugels

Cook:
40 minutes



You may know Mayim Bialik best from her awesome and quirky work as Blossom on the show of the same name. Or you may know her as Amy Farrah Fowler on The Big Bang Theory. But here at the Nosher we know her as a blogger and writer extraordinaire over at Kveller.com. Mayim has previously written about making fruit faces for her boys when they are sick, and she has given us three of her favorite (vegan!) Passover recipes. These mini-kugels are a fantastic idea–making them in a muffin tin means it’s so easy to know exactly how many portions you have, and leftover from the seder are easy to grab and take for a lunch or snack during the week of Passover.

Mini Potato Kugels

Posted on March 29, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Passover Recipes: Tuscan Style Chopped Liver



chopped-liver-stampOne of my favorite recent Passover recipes is an Italian style liver spread, instead of traditional chopped liver. This recipe is…unctuous. Rich, sweet, flavorful, and will blow your traditional mom’s (or bubbe’s) chunky liver out of the water. This recipe is NOT for those who are looking for a healthy alternative. This recipe is best for people looking for an indulgent dish, because yes, it has fat in it.

Traditional Tuscan style liver spread calls for a special wine made in the region called Vin Santo, which of course is difficult (though not impossible) to find kosher. So instead of using the elusive sweet Vin Santo wine, I recommend using a sweet red wine, or even dare I say it.

Ok, I’ll whisper: Manischewitz.

I like to broil my own livers, but there is no reason you can’t use already broiled livers from the butcher.

Tuscan Style Chopped Liver

Posted on March 29, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Passover Recipes: Sea Bass “Scallops”



Chef David Kolotkin is executive chef of The Prime Grill in New York City. His mother’s delicious home cooked meals and the bonding moments with his father in the kitchen are among his fondest childhood memories. Those years gave him the balance and deep respect for food. Chef David attended The Culinary Institute of America, graduating with the “Most Likely to Succeed” award. He began working for notable restaurants including 21 Club, Butterfield 81, Patroon, and Windows of the World.

Sea Bass "Scallops"

Posted on March 28, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Passover Recipes: Fennel Celery Salad



This is as simple as it gets, but it’s better than the sum of its parts. In fact, given the amount of rich, heavy food we consume during Passover, this salad is a welcome reprieve at the seder table. It cleanses your palate while wetting your appetite for more traditional dishes to come: matzah ball soup, brisket, gefilte fish, potato kugel, or whatever your family traditionally serves. I’ve served this at many a dinner party (and a few seders) and it gets rave reviews every time. If you can’t find Meyer lemons, regular lemons will do just fine.

Olga Massov blogs at The Sassy Radish. She was born in Russia, moved to Boston when she was 11, went to Pittsburgh for college, and lived in DC for one sweltering summer. She jokes that she’s a Russian expat by way of New England with Southern inclinations, but her love of pickles, lobster, and bourbon (though maybe not necessarily together) proves the point.

Now, she lives in Brooklyn with her fiancé, Andrew, a journalist, and a linebacker-sized tabby cat, Forrest Whittaker. After a decade in finance fiddling with spreadsheets while yearning to be a food writer full time, Olga decided to take the plunge. She is now working on co-authoring her first book, The Kimchi Cookbook, which will offer seasonally-driven kimchi recipes, as well as recipes using kimchi in cooking. The book will be published last week of November 2012 by Ten Speed Press..

Posted on March 28, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Passover Recipes: Mashed Sweet Potatoes with Shallots



mashed-sweet-potatoes1For Passover, writer and cookbook author Leah Koenig brings us a sweet and hearty side dish that looks as good as it tastes–which is to say, gobsmackingly phenomenal. Sweet potatoes and glistening sauteed shallots. Doesn’t get much better than that.

 

Mashed Sweet Potatoes with Shallots

Posted on March 28, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy