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!
Sephardi-style Charoset, from Jay Rosen
Tuscan Chopped Liver, from the Nosher’s own Shannon Sarna
Fennel Celery Salad from The Sassy Radish
Pomegranate Candied Walnut Charoset, from Shannon Sarna
Salat Tapuz, from Rachel Korycan
Almond Butter Chocolate Chip Cookies, from Shannon Sarna
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.
1 large onion
3 Tablespoons oil
1 medium eggplant, peeled and then cut into cubes
1/4 cup diced green pepper
11 oz tomato-mushroom sauce (or any jarred Kosher for Passover sauce you want)
1 teaspoon salt
1/2 teaspoon pepper
2 large tomatoes, diced
1 1/2 cups matzah farfel (don't cringe, just wait!)
Saute onions in oil until tender. Combine onions, eggplant, green pepper, tomato-mushroom sauce, and seasoning. Cook, covered, for 15 min or until eggplant is tender. Stir in tomatoes. Alternately layer vegetable mixture and farfel, beginning and ending with the vegetable mixture in a 2 quart baking dish (I use the 9 x 13 size).
Bake at 350 uncovered for 25 min.
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.
4 ounces shelled whole almonds
4 ounces shelled whole hazelnuts
3 Tablespoons parve margarine
2 Tablespoons light brown sugar
5 large eggs plus 3 yolks
1 1/2 cups sugar
¼ cup lime zest (about 3 regular limes)
½ cup fresh lime juice (the three zested limes plus 1-2 more limes)
1/2 cup (1 stick) parve margarine
1 drop green food coloring (optional)
2/3 cup sugar
1/4 cup water
2 large egg whites
Preheat the oven to 325ºF. To make the crust, cover a jelly roll pan with parchment. Place the almonds in one layer on one side and the hazelnuts in one layer on the other side. Toast for 20 minutes, shaking the pan halfway through, but keeping the two nuts separate. Let cool for 10 minutes. Raise the oven temperature to 350ºF.
Place the three tablespoons of margarine into a covered medium microwave-safe bowl and heat for 45 seconds, or until melted. Add the brown sugar. Place the almonds into the bowl of a food processor fitted with a metal blade and grind until nuts are in very small pieces, but not powdered. Place into the bowl with the margarine and sugar. Lift up handfuls of the hazelnuts and rub between your hands to remove as much of the skin as possible. Place the nuts into the processor bowl and process into very small pieces. Add to the bowl. Use your fingers to mix until combined. Place this mixture into an 8- or 9-inch pie pan and press to cover the bottom and about 1 inch up the sides. To make a nice rim, use your thumb to press into the sides of the pan, while a finger on your other hand presses down on the top of the rim. Continue all around the pan until you have a little crust rim. Place in the oven for 15 minutes. Remove from oven and set aside. Leave the oven on.
To make the lime filling, place the eggs, yolks, and sugar in a heatproof bowl and set over a medium saucepan with simmering water (or use a double-boiler). Stir to combine. Add the lime zest and juice and stir into the egg and sugar mixture. Cook uncovered for about 30 minutes, stirring occasionally, until a thick mixture is formed. Remove the bowl from the heat and whisk in the margarine in tablespoons until the cream is smooth. Add the green food coloring, if using, and stir.
Pour the cream into the prepared crust. Place the pie pan on a cookie sheet and bake for 25 minutes, or until the outside edges of the cream are set. Let cool and then place in the refrigerator for at least 4 hours.
To make the meringue, in a small heavy saucepan, bring the sugar and water to a boil, stirring to dissolve the sugar. Continue to cook the sugar until it reaches 230ºF (use a candy thermometer to check the temperature). While the sugar is cooking, in a medium bowl, beat the egg whites with an electric mixer on high speed until stiff. When the sugar is ready, turn the mixer speed to low and then slowly pour the cooked sugar into the bowl, down the side of the bowl, not directly onto the wire whisk. When all of the sugar has been poured in, turn the mixer up to medium-high and beat for 1 minute until the meringue is thick and shiny.
You can add the meringue to the pie in several ways. You can use a spoon to dump clumps of meringue on top and spread, or use a pastry bag to pipe out designs of meringue. If desired, use a blowtorch to lightly brown the meringue or place it in a 450ºF oven for a few minutes, watching the entire time, until the top browns. Store in the refrigerator until serving and for up to five days.
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!
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.
1 cup almond butter
1/2 teaspoon vanilla extract
1 cup packed brown sugar
1 cup chocolate chips
1/2 cup chopped walnuts or almonds
Preheat oven to 350 degrees.
Mix together first four ingredients until smooth. Fold in chocolate chips and walnuts.
Bake for 11 minutes, and then let cool for 5 minutes while cookies remain on the baking sheet. Transfer to baking rack to cool completely.
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.
5 medium potatoes, grated
1 large onion, grated
3 Tablespoons olive oil, separated
1 teaspoon paprika
1 Tablespoon potato starch
Grate the potatoes, and then drain the liquid from them. Saute the grated onion in 2 Tablespoons of the olive oil until soft but not brown. Add paprika. Mix onions into the potatoes and add potato starch and 1 more Tablespoon olive oil.
Push into greased muffin tins, filling each muffin space all the way to the top, and spritz with a little more oil. Bake at 400F for 40 minutes.
One 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.
1 lb chicken livers (raw or already broiled)
1 Tablespoon chopped thyme leaves
3/4 cup sliced button or bella mushrooms
1 Tablespoon capers, minced
1 Tablespoon minced anchovies or anchovy paste
1 1/2 cups sweet red wine
chicken or duck fat
1/2 teaspoon grated lemon zest
If livers are not already broiled, spread out the raw livers on a roasting pan and broil in an oven until they are just no longer pink inside.
In a skillet on medium, heat a few Tablespoons of olive oil, and add 1 teaspoon of chicken or duck fat. Saute the mushrooms in oil until soft and caramelized. Add capers, thyme and anchovies and saute for another minute or two, so the flavors have the chance to marry.
Add the sweet red wine, scraping any “good bits” on the bottom of the pan. Let the mixture reduce for 2 minutes, and then add the livers to the mixture. Allow the livers to cook in the wine and mushroom mixture for 3-5 minutes, until the sauce has a reduced to half and livers are fully coated.
Allow the livers and sauce to cool for a few minutes, and then add to a food processor along with 1-2 Tbsp of chicken or duck fat. Mix until desired consistently. Fold in lemon zest at the end.
Serve with matzah or tam tams during Passover.
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.
1 lb Chilean Sea Bass Filet, cut into 1" cubes
1/4 cup matzah meal
Juice of 1 lemon
1/2 oz chopped black truffles (optional)
Salt and pepper to taste
1 1/2 Tablespoon vegetable oil
In a cuisinart with blade attachment, process bass until smooth and creamy. Add the egg and matzo meal. Process until combined.
Using hands, with the bass mixture, form into 16 I oz cakes, to resemble that of a scallop. Season with salt and pepper.
In a non-stick pan on a medium-high flame, add the vegetable oil and sear fish on both sides until brown, approximately 1 1/2 minutes on each side.
Remove the "scallops" from the sauté pan and place on a dry, clean paper towel t blot excess oil.
Put 4 -5 pieces on each plate (3 for an appetizer portion), drizzle with the lemon juice and sprinkle with the chopped black truffles (optional).
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..
1 fennel bulb, shaved paper thin
2 celery ribs, shaved paper thin
Juice of 1 Meyer lemon or regular lemon
Extra virgin olive oil
Flaky sea salt
Freshly ground black pepper
Celery leaves, for garnish
On a large plate or platter, spread out the fennel slices. Layer the celery slices on top. Drizzle the lemon juice and the olive oil, and sprinkle some flaky sea salt and black pepper on top. Serve immediately or refrigerate, covered, for 1 to 2 hours before serving. The salad gets better the longer it sits. Serve, garnished with celery leaves.
For 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.
2 1/2 lbs sweet potatoes, peeled and cut into 1" chunks
3 Tablespoons olive oil
4 medium shallots (approximately 1/2 lb), thinly sliced
3 Tablespoons unsalted butter or pareve margarine
1/2 cup vegetable stock
freshly ground black pepper
Boil sweet potatoes in a 4-quart sauce pan until tender, 15-20 minutes. Remove from heat, drain potatoes, then add them back to the pan and set aside.
Meanwhile, heat olive oil in a medium pan set over medium heat. Add shallots and cook, stirring often, until shallots soften and brown, about 10 minutes. Season with a little salt, remove from heat, and set aside.
Add approximately 1/3 of the cooked shallots to the potatoes along with butter and stock and mash until well combined. Season with additional salt and pepper to taste and serve topped with remaining shallots.