822 replies to this topic

[alacarte]

Although only NY-area folks will understand: any dessert from Schick's in Brookyn. They make great chocolate-mousse creations in tiny chocolate baskets that really help take the deprivation out of Passover for me.


...otherwise, the best part of Passover is when it is officially PAST and OVER! By day three I will be dreaming of soft squishy fast-food hamburger buns.

[jackal10]

Motza Gateau:
Soak matzos in kosher wine. Sandwich 4 layers with chocolate buttercream, Slice into small pieces,

Cinamon balls:
Ground almonds 6oz
Cinnamon 2 Tbs
Castor sugar 8oz
Whites of 3 eggs

Mix together, roll into balls with et hand. Put on baking paper, slow oven (350F) until set - 20 mins
They will spread a bit, but should be crisp on the oustide and gooey in the middle. Roll in icing (confectioners) sugar

Use the yolks for Coconut Pyramids, Mix with 1/2lb dessicated coconut. Form into pyramids. Bake in a moderate oven until the tops brown

We always had Halibut with Egg and Lemon sauce, as well as cold fried fish - Matzo meals is better than breadcrumbs for a coating ("So which will you have, the boiled or the fried fish?" "The boiled fish please" "So what's wrong with the fried fish?")

Have we had the firm vs fluffy Kneidlach/Matzo Kleis debate yet? With parley and/or onion or without?

[Suzanne F]

Rachel -- and anyone else looking for recipe ideas: Take a look at Joyce Goldstein's books, especially Cucina Ebraica and Sephardic Flavors. The first is Italian; the second more generally Mediterranean. A couple of years ago I parceled out recipes from Cucina Ebraica to relatives of varying skill levels -- the results were excellent. At that same seder I was going to serve pan-fried duck (incredibly easy and wonderful; it steams itself and all the fat gets rendered out), but my supermarket tried to pawn off some rotten birds on me. So I ended up making a Persian fesanjon -- stewed duck and meatballs in a pomegranate-based sauce.

In 1990 we went to a seder at the home of an Israeli family in Los Angeles. They served some rice dishes, which I was not at all used to. And roast leg of lamb, ditto. The lamb was probably not kosher, but that didn't bother me.

[Stephanie]

I will be looking forward to my mother's cooking, especially her matzo ball soup, and taking home as many leftovers as possible. I also plan on conniving my way into a few parties; I figure if I plan right, I won't have to cook at all.

I detest Passover macaroons, and Passover cookies are only marginally better. My favorite dessert is plain old dark chocolate. At home we always had Kopper's Coffee Beans, which is solid chocolate with coffee in it shaped to look like the beans.

Since I'm not really observant the rest of the year, I treat the Passover dietary rules as a test; if I can make it through the 8 days without blatantly eating chametz, I've passed. My rule is: if I can read the list of ingredients, I will avoid products with chametz, but I will not ask the person behind the counter if the soda they're serving me is made with corn syrup or what oil they cooked the fries with.

[rozrapp]

The calendar I looked at says Passover is on April 17th, that means the first Sedar is on the 16th, right?  Jason wants to do a Sephardic Sedar, what should we serve?

Yes, the first seder is on the 16th. If you are going Sephardic, you are permitted to serve rice, couscous or other similar grains, which Sephardic Jews do eat during Passover but which are verboten for Ashkenazi Jews. Lamb and couscous are an excellent combination. So, perhaps you might do a braised lamb shanks recipe.

[rozrapp]

If you have never tasted Marcy Goldman's Matzoh Buttercrunch, you have missed the all-time most fabulous Passover treat. And I don't say this lightly because the Passover baked goods that I like are the proverbial very few and very far between. However, this one is outrageously delicious. It's oh-so easy to prepare, but I warn you that, once you have made it, you will have a very difficult time not immediately gobbling up the whole batch. So, as Maida Heatter wrote about a cookie in one of her recipe books, if you have no willpower, don't make it!

Marcy has a web site -- betterbaking.com -- and I thought the recipe was there, but I can't find it. (It is in her wonderful Jewish holiday baking book, along with lots of other terrific recipes.) However, Arthur Schwartz has it on his site -- actually, it was on Arthur's radio program that I first heard about it -- and I am providing the link here. This goodie gives true meaning to the wish: A ziesen pesach!

http://www.arthursch...s/00000102.html

[tigerwoman]

I was surprised to learn, for example, on my first visit to a Hasidic home for Passover, that the ultra-orthodox don't eat matzoh-ball soup, matzoh-brie, or any of that stuff on Passover. Apparently they're of the opinion that it's tantamount to leavening, or at least symbolic thereof, to take matzoh meal and use it as a flour substitute. They're also very strict about kitniot items like legumes and rice.

you are of course referring to Askenazi Jews and their traditions.

As for Sephardic Jews, their traditions are somewhat different. I remember being surprised as a little girl that our sephardic in laws had a very different passover celebration, such as eating certain legumes, vastly different harotses and carrying the affikomen on an elders back rather than hiding it.

Speaking of harotses it's really fun to do a medley of different ones from eastern european to yemenite. The middle eastern/sefardic versions tend to use dried fruits rather than apples.

[tigerwoman]

The calendar I looked at says Passover is on April 17th, that means the first Sedar is on the 16th, right?  Jason wants to do a Sephardic Sedar, what should we serve?

Yes, the first seder is on the 16th. If you are going Sephardic, you are permitted to serve rice, couscous or other similar grains, which Sephardic Jews do eat during Passover but which are verboten for Ashkenazi Jews. Lamb and couscous are an excellent combination. So, perhaps you might do a braised lamb shanks recipe.

I just came across an excellent and interesting cookbook called a Fistful of Lentils about Syrian Jewish Cookery. It is not holiday specific but has some recipes that would work, and may have a holiday section. Check it out. It's a lovely sephardic Jewish cookbook in any case.

Hag Samach - Happy Holidays everyone.

[foodie52]

OK; I don't want you guys to yell at me, but let me tell you what I brought to a Seder ( it was an all-women, and some of us were young and goofy).

I made Manischewitz jello shots....

And they were good

[scamhi]

We almost have a minion on this thread.
After my sister in law mistaking a corned beef for a brisket (...why is this so red?...) last Passover.
Passover is at my house this year.
I am reading along and planning. Thanks all.

[Malawry]

It's almost that magical time again. I love Passover!

This year, I want to prepare a fish entree as an alternative to the usual brisket (which Mom will be handling). We already have gefilte fish every year, but my partner does not eat meat or fowl and I'd like to present something besides eggs and veggies that he can enjoy this year. All the Passover dishes in my parents' household (where I will be cooking) are fleishig, so I can't do something with a beurre blanc or a sauce finished with butter or cream or anything. Roasted salmon is delicious, but we eat it often enough at home that it doesn't seem like anything special. I'd rather the fish be lighter than a matzo-meal meuniere type thing, and was considering perhaps something en papillote with a dairy-free sauce. Any suggestions? I rely so heavily on butter and cream for my schmancy-meal saucemaking that I'm having a hard time thinking outside the box.

[jackal10]

Halibut (or any firm fish) poached with egg and lemon sauce is traditional in my family
For the sauce:
Beat the rind and juice of 2 lemons with 3 egg yolks, over a bainmaire. Gradually add 3/4pt fish stock (from poaching the fish). Cook and stir until thickened.
Arrange the fish, half hard boiled eggs if liked, and pour over the sauce. Sprinkle with chopped parsley. Serve cold.

[EJRothman]

Ok,

I'm going to an Ashkenazi sedar for passover and am trying to think about what I can make. I'm not responsible for any of the cooking really, and mainly want to bring something that I know I'll enjoy eating. I'd ideally like to make some sort of grain dish, but I know that most are forbidden in Ashkenazi tradition. So I'm wondering if there are any exceptions. I am specifically thinking about a pearled barley rissoto, but for all I know that'll break some other laws. (For instance the butter or cream would make it "dairy" and I assume there will be meat on the table). I'll ask the host what the specific rules are at her house, but she's pretty strict about them, and if I bring anything that breaks her conception of what is allowable, I'm going to need to show up with documented proof that it is acceptable for Ashkenazi sedars.

Anyway, my point was, does anyone know of any acceptable Ashkenazi grain recipes (barley, quinoa, spelt, etc.) There's got to be something!

-Eric

[rozrapp]

Anyway, my point was, does anyone know of any acceptable Ashkenazi grain recipes (barley, quinoa, spelt, etc.)  There's got to be something!

Well, unfortunately, there isn't. For Ashkenazis observing the rituals, all grains are out, as are legumes such as peas and beans, as well as corn. Anything fermented. And, btw, olives are out as well. And only pickles specially prepared for Passover are permitted. Yup, the list is long.... I have seen Passover noodles, but I don't know what they are made of, and I don't know how they taste. Frankly, if it's not a real noodle, I'm not interested.

If you bake, take a look at this recipe for Marcy Goldman's Matzoh Buttercrunch which I discussed on the other Passover thread. Trust me, if you bring it to the dinner, everyone will be thrilled.

http://www.arthursch...s/00000102.html

[Suzanne F]

The "Passover lukshen" I'm used to are very, very thin omelets (with maybe a touch of cake meal for body), cooked in oil or parve margarine and cut julienne. Quite literally egg noodles and very good.

Edited by Jason Perlow, 30 March 2003 - 07:50 PM.

[EJRothman]

Anyway, my point was, does anyone know of any acceptable Ashkenazi grain recipes (barley, quinoa, spelt, etc.)  There's got to be something!

Well, unfortunately, there isn't. For Ashkenazis observing the rituals, all grains are out, as are legumes such as peas and beans, as well as corn. Anything fermented. And, btw, olives are out as well. And only pickles specially prepared for Passover are permitted. Yup, the list is long.... I have seen Passover noodles, but I don't know what they are made of, and I don't know how they taste. Frankly, if it's not a real noodle, I'm not interested.

If you bake, take a look at this recipe for Marcy Goldman's Matzoh Buttercrunch which I discussed on the other Passover thread. Trust me, if you bring it to the dinner, everyone will be thrilled.

http://www.arthursch...s/00000102.html

I'm disapponted about the no grains, etc. rule. The buttercrunch sounds good, but I don't eat desserts, so it's not really my thing. It's quite inane - if you think about it - that grains and legumes aren't allowed but sugar is. They are all carbohydrates, and there is nothing remotely leavened about grain. I guess I'm just bitter,

-Eric

[Jason Perlow]

I like chocolate covered matzah.

Hmm... we do have a lot of valrhona and scharffenberger lying around...

[Pan]

For those who are considering Sephardic seders, you might consider an Italki seder - that is, one with traditional dishes of the Italian Jewish community, many of whom were neither Ashkenazic nor Sephardic, but came to Italy directly from Israel after the destruction of the Temple. One year, my mother and I cooked recipes from Edda Servi-Macklin's cookbook of recipes from Pitigliano, the walled hill town just over the border with Lazio in Tuscany where an ancient Jewish community lived until WW II (the survivors moved mostly to Florence and Rome, I believe). The charoses we made from the cookbook had dates and oranges in it, and we made a delicious, lemony meatloaf and accompanied it with rosemary roasted potato slices in a casserole with tomato slices. The meal was a great success.

[Pan]

I detest Passover macaroons, and Passover cookies are only marginally better.

My local kosher bakery, Moishe's, on 7th St. and 2nd Av. in Manhattan, makes excellent Passover macaroons. But the passover sweet I always liked best was the pesadicher cake made with marzipan and apricot and raspberry jam. Yum!

Edited by Pan, 31 March 2003 - 02:34 AM.

[Rachel Perlow]

The calendar I looked at says Passover is on April 17th, that means the first Sedar is on the 16th, right?  Jason wants to do a Sephardic Sedar, what should we serve?

Yes, the first seder is on the 16th. If you are going Sephardic, you are permitted to serve rice, couscous or other similar grains, which Sephardic Jews do eat during Passover but which are verboten for Ashkenazi Jews. Lamb and couscous are an excellent combination. So, perhaps you might do a braised lamb shanks recipe.

Couscous isn't a grain, it's a form of pasta. Are you sure it is passadich? Actually, even though I'm thinking of a Sephardic sedar, I'm thinking that way more in terms of flavors of dishes (so that we don't have the same exact meal two nights in a row), more than avoiding Ashkenazic limitations.

[VivreManger]

Even for Sefardim, couscous is not considered kosher for Passover.

The source of the difference between Sefardi and Ashkenazi Passover food norms is perhaps worth a separate thread, but it is a fascinating culinary problem which illustrates the way in which the social-religious context (Christian Easter versus no comparable Muslim holy day) determines dietary restrictions.

[hensonville]

Gumbo..."old fashioned", "real", "traditional" gefilte fish is just what it says i.e., stuffed fish. The contemporary balls or ovals are what the stuffing used to be. The old version is labor intensive and very decorative. You cut off the head and tail and saved them with some of the bones. You took out the insides and with some of the fish, eggs, onion, and matzoh meal you made a stuffing which you stuffed into the skin which had a little fish still attached. You then poached this in broth made from the head, etc. and soup vegetables. It was served whole. When sliced, it looks very nice because you have the stuffing surrounded by the outside of the fish. I made this once, and it took all day.

[rozrapp]

VivreManger Posted on Mar 31 2003, 11:21 AM

Even for Sefardim, couscous is not considered kosher for Passover.

Oops! You're right. But rice is o.k. Here's a link to a list of what's kosher for Pesach for Sephardim.

http://jsor.org/pfoods5762.html

Jason Perlow Posted on Mar 30 2003, 10:56 PM

I like chocolate covered matzah.

Jason, I've tasted ordinary chocolate covered matzoh, and this Buttercrunch is in a category all its own!

[Stephanie]

Anyway, my point was, does anyone know of any acceptable Ashkenazi grain recipes (barley, quinoa, spelt, etc.)  There's got to be something!

Well, unfortunately, there isn't. For Ashkenazis observing the rituals, all grains are out, as are legumes such as peas and beans, as well as corn. Anything fermented. And, btw, olives are out as well. And only pickles specially prepared for Passover are permitted. Yup, the list is long.... I have seen Passover noodles, but I don't know what they are made of, and I don't know how they taste. Frankly, if it's not a real noodle, I'm not interested.

I have read on several sites that quinoa is OK for Passover. I don't know how strictly observant the people hosting the seder are, so if you make something with quinoa in it you may want to bring printouts from the Web as backup!

Barley is always out. I think spelt is very iffy.

Edited by Stephanie, 31 March 2003 - 11:46 AM.

[Liza]

Jonathan and Nina White are offering home made matzoh:
http://shop.cowsouts...=203&1=217&3=25

(Though not made under the supervision of a rabbi).

[knews9]

i've really enjoyed reading these posts. i am making a seder the second night, probably for about 10 people. i will be returning from vacation on wednesday and so will be short on time--any recommendations for some freezable passover dishes would be greatly appreciated.
(note: i am pretty committed to the ashkenazi-style seder).
kn

[mrsqft]

i have done Passover for various groups for the last 30 or so years. i think I have tried every branch of cooking. However, I do not serve any grains since I am not Italian although I love to do a Sephardic fish or chicken. So for the person that is interested in do ahead dishes here goes...
kugel-can be frozen and I do.
Matzo balls- can be flash frozen or frozen in the soup. I have done it both ways for different reasons.
Brisket-made ahead, sliced and frozen.
Prunes poached in red wine- at least a couple of days before
Gefilte Fish-the day before.I made it in loaf pans in a bain marie and slice it like a terrine. It is very pretty and a little different.
Chopped liver-the day before.
Lots of desserts can be frozen.
I tend to stick to the tried and true on holidays since people expect and look forward to them. I find it boring but no one else does.

[mrsqft]

You now have to subscribe to Better baking to get the recipes. she is a wonderful Jewish baker. Actually, she is a great baker,period.

[JFLinLA]

So, we've got two Passover threads going and I don't know which one to respond to.

I love cookies and always need something small for the kids lunch boxes and have made it sort of a hobby to gather up recipes over the years.

First of all, don't ever eat those crappy macaroons from a can. Real macaroons are not that hard to make. I don't personally like coconut but I make almond ones. All it takes some almonds, sugar, egg whites and maybe some almond extract . . . or you can start with almond paste. If you love coconut macaroons, the recipes are fairly straightforward as well. I also make a "non-traditional" type macaroon with brown sugar and pecans (out of Nick Malgieri's book).

I also make a "mini-brownie" type thing made, again, starting with almond paste.

Meringue "kisses" in a variety of flavors work well. Bake them less time to keep a chewy center, more for crunchy and holding up better in lunch boxes.

I also make a "matzah brittle" that sounds similar to something mentioned elsewhere.

Oh yes, and my grandmother's traditional matzah farfel muffins.

[EJRothman]

Anyway, my point was, does anyone know of any acceptable Ashkenazi grain recipes (barley, quinoa, spelt, etc.)  There's got to be something!

Well, unfortunately, there isn't. For Ashkenazis observing the rituals, all grains are out, as are legumes such as peas and beans, as well as corn. Anything fermented. And, btw, olives are out as well. And only pickles specially prepared for Passover are permitted. Yup, the list is long.... I have seen Passover noodles, but I don't know what they are made of, and I don't know how they taste. Frankly, if it's not a real noodle, I'm not interested.

I have read on several sites that quinoa is OK for Passover. I don't know how strictly observant the people hosting the seder are, so if you make something with quinoa in it you may want to bring printouts from the Web as backup!

Barley is always out. I think spelt is very iffy.

I checked out the "quinoa question" and it turns out that quinoa is ok for passover. Thanks for the tip, Stephanie!!

-Eric