Monthly Archives: March 2012

Passover Recipes: Mediterranean Gefilte Fish



Too many people are stuck in a rut when it comes to gefilte fish. Take it out of the jar, add a dollop of horseradish and carrot. But this recipe from frequent MJL contributor and cook extraordinaire Avigail Hurvitz-Prinz shakes up the classic, offering something that will surprise and delight everyone at your seder.

Posted on March 27, 2012

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Passover Recipes: Carrot Kugel



This recipe comes to us from Rivka at NotDerbyPie. Rivka is a native Washingtonian, back in her home town after stints in Manhattan and Jerusalem. Food is “merely” a hobby for her — she’s a consultant during the day — but she writes and photographs food beautifully, and she’s the author of some of our favorite and most popular recipes. Here she gives us a recipe for carrot kugel, adapted from everyone’s favorite sisterhood cookbook, “Second Helpings, Please.” Theirs is a year-round recipe (who doesn’t love a little carrot kugel after a long day at work?) but Rivka only makes it on Passover, and has adapted it to be both Passover friendly and slightly more delicious.

Carrot Kugel

Posted on March 27, 2012

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Passover Recipes: Chocolate Truffle Pie

Cook:
45 minutes



Mayim calls this recipe “ridiculously rich and decadent” and promises you won’t be able to tell that it’s kosher for Passover and vegan. And if you don’t trust Mayim, who do you trust?

Chocolate Truffle Pie

Posted on March 26, 2012

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Passover Recipes: Salat Tapuz



Sometimes you need a break from all the heavy meat and kugels that are typical during Passover. This salad is a refreshing treat and can either be served as part of your Seder menu or during the week alongside a piece of grilled chicken or fish. Enjoy!

Rachel Korycan lives in Washington, D.C. and is a Development Coordinator at The Jewish Federation of Greater Washington.

1 package of arugula or lettuce of your choice

4 blood or navel oranges, chilled, peeled, excess pith removed, and sliced crosswise

1 small thinly sliced red onions

2 peeled, pitted and sliced avocados.

Posted on March 26, 2012

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Passover Recipes: Sephardi Style Charoset



Our family has served two kinds of charoset for the past decade — while nothing can take the place of my aunt’s Eastern European charoset, with apples and walnuts cut in the same wooden bowl with a mezzeluna and put in the same green-tinted glass jar with cinnamon and Manischewitz to marinade overnight — the Sefardi/Mizrahi charoset has made a place for itself.

Charoset, regardless of ethnicity, is made of layers of flavor and constant taste-testing. Not such a bad plan during your potentially hectic holiday prep.

Posted on March 26, 2012

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Passover Recipes: Pomengranate Candied Walnut Charoset



There are many different varieties of Charoset – from Bubbe’s traditional apple and Manishewitz to various Sephardi styles with dates and other dried fruit. I know each family has their own recipe, but I think its nice to change things up every now and then during the holidays.

candied-walnut-pom-haroset-

 

The first time I made Seder for my family, I tried this recipe and adapted it over time to the recipe below. If you don’t want to make your own candied walnuts, go ahead and buy them! Fairway, Trader Joes and other major supermarkets will carry candied walnuts or pecans which you can certainly substitute.

Posted on March 26, 2012

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Passover Recipes: Strawberry Lemon Granita



granita1Though I am a big supporter of a kosher-for-Passover ice cream maker, I realize that it’s a completely unnecessary expense. So, in the absence of an ice cream maker, you might be left with a dearth of good dessert ideas.

Enter the granita. Originally created in Italy, the granita is a semi-frozen dessert made from sugar, water and flavoring. It requires absolutely no special equipment, and the beautiful thing about this granita is that it can be served as a dessert (perhaps with some fresh berries on the side) or as an intermezzo (or, as I prefer, an intermatzoh) to cleanse the palette between courses at the Seder. It’s your choice…and whatever you decide, you won’t be disappointed.

Naomi Sugar is the author of 365scoops.com, a blog dedicated to making and sharing her ice cream creations.  When she’s not creating ice cream, Naomi works for Project Sunshine and holds a master’s degree in public health from Columbia University.

Posted on March 26, 2012

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Passover Recipes: Spiced Quinoa with Lamb and Pickled Lemons

Yield:
10-12 portions



The lamb shank (Zeroa) is a crucial component of the seder plate, a reminder of the Korban Pesah (Paschal Lamb) sacrificed when the Israelites left Egypt, and for generations to follow, as long as the Temple was standing. Families gathered the first night of Passover to feast on the sacrifice of roasted lamb. Most Jews place a shank bone on the seder plate, to fulfill the memory of the sacrifice, which itself is forbidden in the absence of a Temple. Many take care to omit all roasted fare from their meal, in the spirit of the prohibition against the Paschal lamb in the Diaspora.

Syrian Jews have a fascinating custom that seems to defy Passover conventions. We start off our Seder meal (Shulhan Arukh) with lamb! In keeping with the interdiction, the lamb must be boiled, and not roasted, as the primary method of cooking, and may not be noted as being eaten in remembrance of the Paschal Lamb (Yalkut Yosef Volume 5: pp. 406- 7).

The traditional recipe, passed down to me by my grandmother, calls for boiling the lamb, then continuing to brown it in the oven. The tender meat is then stripped from the bone, which is reserved for the seder Plate. The delicate lamb morsels, gently warmed and served with lemon and allspice, disappear before the soup makes it to the table! In this recipe, pickled lemons add a kick that cuts through the richness of the lamb, and the addition of quinoa elevates it from an appetizer to a main dish (you can substitute rice for the quinoa if your custom is to eat rice on Passover). If your guests are not quite ready for lamb at the Seder table, this makes a delectable one dish meal for another Passover night!

Spiced Quinoa with Lamb and Pickled Lemons

Posted on March 26, 2012

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Passover Recipes: Parsnip Mash

Yield:
4-6 servings



Parsnip Mash

Posted on March 26, 2012

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Introducing the Nosher Communal Seder

Welcome to the Nosher’s Communal Seder. Pull up a chair, and we hope you came hungry, because we’ve got a full seder’s worth of recipes for you, from bitter herbs that will make your eyes tear up all the way to chocolate mousse two ways, we’re here for you. We promise not to make you say the Four Questions, but we do ask that you try everything—and we promise it’s all delicious. We tapped our favorite food bloggers and writers, and they are all ready to present you with some of their favorite Passover recipes. Starting on Monday we’ll be posting a few recipes per day, and by April 2nd (also known as t-minus four days til Seder #1) you’ll have two whole seder menus ready for you, right here. We’ll also give you some great recipes for the rest of the week of Passover, and point you towards some wines we love.

For now, sit back, relax, and get salivating. We’re kicking things off with a main course that will knock your guests right over (even if they haven’t been taking the four cups of wine really seriously).

P.S. You can see all the recipes we’ve published so far by clicking here.

Posted on March 23, 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

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