Passover doesn't have to mean sacrificing flavor for faith. Though many ingredients are not suitable for consumption during this Jewish holiday, there are options. Below is a roundup of Passover-friendly recipes--some classic and some creative--for your Seder and beyond. And tell us about your favorite Passover dishes in the comments.
24 ounces raisins
5 teaspoons sugar
1 apple, peeled and grated
1. Soak the raisins in warm water for a few minutes. Then change the water and cover with more water. Bring to a boil and simmer, uncovered, for about 10 minutes, or or until they are soft.
2. With a slotted spoon, remove the raisins, toss out most of the excess water, and put the raisins in a food processor with a steel blade. Add the sugar and the grated apple pulp and puree in the food processor to a mud-like texture.
Yield: about 3 cups haroset.
Read Tablet magazine for more recipes from 'The Ottoman Turk and the Pretty Jewish Girl'...
Cast-iron Potato Kugel
1/4 cup olive oil or schmaltz
2 onions, thinly sliced
2 pounds (6 large) Yukon Gold potatoes, grated or finely shredded
3 eggs, lightly beaten
¼ cup matzah meal
1 rounded teaspoon kosher salt
Freshly ground black pepper to taste
Minced fresh chives and parsley, for garnish (optional)
1. Preheat the oven to 350˚ F. In a large cast iron pan over medium-high heat, warm the oil or schmaltz. Add the onion and cook until golden brown, 10 minutes.
2. Meanwhile, place the shredded potatoes in a colander and squeeze them with your hands to rid them of some of their moisture. Transfer to a bowl and add the eggs, matzah meal, salt, and pepper.
3. Scrape the browned onions into the potatoes and mix well with a fork to combine.
4. Return the mixture to the cast iron pan, smooth the top, and bake until golden on top and crisp at the edges, about 1 hour. Serve hot or let cool and reheat in a 350˚ oven. Shower with the fresh herbs just before slicing and serving.
Read Kveller.com for more tips on preparing potato kugel and other Passover recipes...
From My Jewish Learning
4 jumbo egg yolks
1 teaspoon salt
pinch cayenne pepper
1 teaspoon parsley
1 tablespoon grated onion
2 tablespoons vegetable oil (or melted chicken fat, if desired)
1/2 teaspoon pareve chicken soup mix (optional)
4 jumbo egg whites, beaten stiffly
3/4 cup matzah meal
Beat the egg whites until stiff and set aside. Beat the egg yolks, salt, parsley, onion, oil, pepper, and soup mix until creamy. Fold the egg whites into the egg mixture. Gradually fold in the matzah meal. Cover and chill for 1-1/2 hours.
Bring a very large pot of water to a rolling boil. Add about 1 teaspoon of salt to the water.
With well oiled hands, make small balls about 3/4 inch in diameter. Drop them into the boiling water. Cover the pot tightly and boil for about 30-40 minutes. Don't peek!!
Yield: 20 matzah balls
Read My Jewish Learning for more tips for preparing matzah balls...
3 large carrots, peeled and chopped
3 medium onions, peeled and chopped
2 pounds sweet potatoes, peeled and thinly sliced
2 pounds yams, peeled and thinly sliced
1 cup (4 ounces) dried apple rings, cut in quarters
1 1/2 cups (8 ounces) pitted prunes
1 cup (4 ounces) dried pears, coarsely chopped
1 cup (4 ounces) dried apricots, cut in half if large
1 cup (4 ounces) dried sweet cherries
3/4 cup (3 ounces) dried sour cherries
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
2 cups orange juice
2 cups white wine (sweet or dry)
Place the carrots, onions, sweet potatoes, yams, dried apples, prunes, dried pears, dried apricots, and dried sweet and sour cherries in the insert of a 5 1/2 to 6 quart slow cooker. Stir to mix. Sprinkle the brown sugar and cinnamon on top. Pour in the orange juice and wine and add enough water to cover. Cover and cook on HIGH for 10 to 11 hours, or until the vegetables are very soft. Serve hot or at room temperature.
Read FoodNetwork.com for more tips and recipes...
1 large piece horseradish root (3/ 1 pound)
1/2 cup liquid sugar
2 medium beets
1 cup water
2 tablespoons coarse salt
juice of 2 lemons (6 tablespoons)
Peel and wash horseradish and beets. Grind into large bowl. Add salt, sugar, water, and lemon juice. Add more beets if you desire more color, more water for thinner consistency. Adjust seasonings to taste. Yields 2 cups.
Find more classic Passover recipes on Chabad.org...
2 sheets of matzo
2 large eggs
2 tablespoons vegetable oil
Break 2 sheets of matzo into 1/2" pieces; place in a medium bowl. Cover with very hot tap water. Let stand for about 30 seconds, then drain. Beat 2 large eggs in another medium bowl; season with salt and pepper. Add drained matzo; mix until combined and a wet batter forms. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Spoon scant 1/4-cupfuls of batter into skillet, making 4 pancakes. Fry, turning once, until golden and just cooked through, about 1 minute per side. Serve with jam, syrup, or whatever the hell you'd like. These rock.
Find more recipes on Epicurious.com...
From ButterSugarFlour.com found on Smitten Kitchen
3 large egg whites
180g caster sugar
1 teaspoon potato flour
½ teaspoon white vinegar
½ teaspoon vanilla extract
2 tablespoons cocoa powder
3 teaspoons ground coffee
80g dark chocolate
Preheat the oven to 130°C. Line two baking trays with non-stick baking paper.
In a large bowl, whisk the egg whites until soft peaks form. While continuously whisking, add the sugar one tablespoon at a time until stiff and satiny shiny. Whisk in the vanilla, potato flour, white vinegar, cocoa powder and two teaspoons of the coffee until combined.
Using a piping bag and a 1cm plain nozzle, pipe 60 small blobs onto the prepared trays around 2.5cm in diameter and 4cm apart.
Bake for 25 minutes. Turn the oven off and with the door slightly ajar, allow the meringues to cool completely.
Melt the chocolate and the remaining coffee in a bowl set over saucepan of simmering water. Allow to cool, then use to sandwich the meringue bases together.
Makes 30 and will keep for 2 days in an airtight container.
— Huffington Post