Tag Archives: Passover recipes

Nosher Seder Menus 2014

We know menu planning can be tough, especially at Passover, so each year we like to help make the Passover prep a bit easier by providing some of our favorite dishes.

Check out our three sample seder menus below. Make the whole menu, or pick and choose based on your taste and dietary needs! We know it will be delicious no matter what.

Chag kasher v’sameach and a very happy Passover to all our readers.

matzo balls2

Traditional Seder

Haroset

Marinated cucumber salad

Matzo balls and chicken soup

Passover rolls

Brisket

White wine-braised chicken thighs with tomatoes and potatoes

Mini potato kugels

Flourless chocolate cake

White-Wine-Braised-Chicken-Thighs-with-Leeks,-Potatoes-and-Tom-4

Vegetarian-ish Seder

Moroccan haroset

Homemade gravlax

Vegetarian chopped liver

Cream of carrot soup with roasted jalapenos

Eggplant casserole

Salat tapuz

Crispy asparagus with minced egg

Sweet potato pie with macaroon crust

 

candied-walnut-pom-haroset-

Unusual flavors seder

Candied walnut and pomegranate haroset

Cuban matzo ball soup

Tuscan chopped liver

Fennel celery salad

Short ribs with orange and honey

Coconut crusted chicken with plum sauce

Mashed sweet potatoes with shallots

Almond butter & jam mousse trifles

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Posted on April 10, 2014

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 Weekday Meals

The seders are over – now what do we eat?!? Leftover matzah ball soup and matzah pizza can only so far, not to mention the belly aches!

So we’ve tried to make it easy for you with a couple of simple, tasty recipes to serve up the rest of this week.

MEAL 1: Lighten up! After an entire weekend full of eating, I can sure use a break from kugel, brisket and other heavy holiday eats. Start the week off with Chicken with Apple Salsa and a refreshing Citrus Avocado Salad.

MEAL 2: No reason a weekday fish dinner has to be complicated or boring – try this Roasted Salmon, Beets and Potatoes with Horseradish Cream and for dessert: Chocolate and Caramel Covered Matzah!

MEAL 3: Chicken Finger night! You will delight kids and adults alike with these updated Coconut Crusted Chicken Fingers which you can serve with a tasty and light Fennel Celery Salad.

MEAL 4: No garlic bread this week to go with this Italian-American classic, but you can still have a nice glass of red wine with some Eggplant Parm and Israeli Salad.

Posted on April 8, 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 Crusted Veal Chop



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.

Almond Crusted Veal Chop

Posted on April 3, 2012

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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: 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: 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: 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

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: 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

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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