Hadassah Park Slope Chapter > Cook with Us

Passover Recipes

 

Over the years we have shared recipes from some of the wonderful cooks of Park Slope Hadassah. They have brought new and traditional dishes from all over the world to our events. This page will serve as an archive for these recipes.

 

Passover Recipes

from the 2014 Park Slope Women’s Seder

 

Sweet Matzo Kugel

From Ellyn Rothstein

 

Yield: 8-10 servings

 

Ingredients:

4 large Granny Smith Apples, or any tart apple; cored or cut into medium dice

1/2 cup light brown sugar

1/4 cup orange juice

6 plain boards matzos

8 eggs

1 tsp. salt

1 tsp. ground cinnamon

1 1/2 cups sugar, granulated

1/2 cup butter or margarine, (8 Tbsp.)

1 cup golden raisins

1 cup dried apricots, medium chopped

4 Tbsp. butter or margarine, cut into small pieces for casserole topping

 

Procedure:

1. Preheat oven to 350. Toss apples with brown sugar and orange juice, set aside in a medium bowl. Break the matzo into 2-3" pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.

2. While the matzo soaks, beat the eggs with wire whisk in a large bowl until blended. Add salt, sugar, cinnamon, melted butter. raisins and apricots. Squeeze the liquid from the softened matzo and add to egg mixture with the apples.

3. Stir the kugel well and pour into a lightly greased 2 1/2 qt. casserole dish or 10" x 14" pan.

Dot the top of the kugel with the 4 tbsp. of butter. Bake Kugel for 1 hour. If top gets too brown cover with foil.

4. Remove kugel from oven and cool to room temperature.

 

Notes: The kugel can be made a few days ahead, cooled and refrigerated. Bring to room temperature and reheat in a 350 degree oven.


 


                                                                                               

Ashkenazi Charoset

From Sally Hipsher

 

Ingredients:

4 cups shredded apples (use 4 different varieties of apple for wonderful flavor)

3/4 cup chopped dates (optional)

1 1/2 cups sliced almonds

1/2 cup chopped walnuts

5 teaspoons grated orange rind

1/2 teaspoon cinnamon

4 teaspoons grape juice or wine (use more for wetter mixture)

 

Procedure:

Mix all ingredients together.

 

First published in 2009, back by popular request

 

 

 


 

Sephardic Charoset

From Linda Inwood

 

Ingredients:

Apricots

Dates

Figs

Walnuts

Wine

Orange zest

 

Procedure:

Chop and mix the ingredients. Vary the proportions to taste, don’t leave out the orange zest..

 


 

Passover Pecan Lace Cookies

From Ruth and Andrea Shapiro

 

Ingredients:

8 ounces pecans (2 cups)

1 cup sugar

1/4 cup potato starch

1/4 teaspoon salt

1/4 teaspoon cinnamon

3 large egg whites

1/2 C chocolate chips (opt)

 

Procedure:

1.      Preheat oven to 375 degrees. Line cookie sheets with aluminum foil, or use a silicon liner

2.      Coarsely chop 1 1/2 cups of pecans and set aside. Pulse remaining 1/2 cup of pecans in a food processor with sugar, potato starch, salt, and cinnamon until finely ground (do not grind into a paste).

3.      Beat egg whites lightly to a froth (before becoming stiff, less than 1 minute). Stir in dry mixture and chopped nuts.

4.      Drop batter, one teaspoon at a time, 2 inches apart on baking sheets. The batter will spread quite a bit. Bake 10-15 minutes, until cookies are lightly browned and slightly puffed. [F.E. note: These were done in 11 minutes in my oven on regular pans]

5.      Cookies will crisp as they cool. Do not remove them from the pan until they are cool. They may need to be gently pulled from the foil.

6.      (Optional) When the cookies are cool, lay them very close together on a sheet of waxed paper or foil.  Melt the chocolate in a microwave. Use 30 second bursts and stir between bursts. You don’t want to scorch the chocolate. When it is fluid, dip a fork into the chocolate and wave it over the cookies to decorate them with lines of chocolate. Let the chocolate cool and harden before serving or storing.

7.      Cookies can be made up to one week ahead and kept in an airtight container stored at room temperature.

Yield: About 40 cookies.

 

source: Sharon Levitan is an active member of the Wellesley-Weston chapter of Hadassah.

 

 


Flourless Chocolate Cake
an update from Andrea Shapiro


Make a day in advance. For a parve cake, use coconut oil instead of butter. For neat slices, cut the cold cake with a length of dental floss, and only let it sit out a half hour.

8 large eggs
16 oz. bittersweet or semi sweet chocolate (A good bar chocolate is better than chips. The cocoa solids should be at least 55%)
8 oz. unsalted butter or 1 cup coconut oil
¼ C liqueur (strong coffee, if you don’t have Passover liqueur)

1. Preheat oven to 325 degrees, rack in the lower middle position.
2. Trace the bottom of a 9 inch spring form pan on a piece of parchment paper, cut it out. Grease the pan and put the paper round in the bottom.
3. The cake will be baked in a hot water bath so:
   o Put the pan in the center of a large square of heavy duty foil. Mold the foil up the sides of the pan, so the water can’t reach the bottom crack.
   o Put the foiled pan in a large roasting pan.
   o Boil a kettle of water.
4. Break up the chocolate in to small chunks, and cut the butter into ½ inch pieces. Put in a large bowl and micro wave at half power to melt. Start with 4 minutes and then continue with minute increments until the whole mixture can be stirred smooth. Stir in the liqueur. Mixture should be smooth and just warm.
5. Use the eggs straight from the refrigerator. Break all the eggs into a bowl and beat with an electric mixer until thick and light, about five minutes.
6. Fold the eggs into the chocolate, 1/3 at a time. After the third addition of eggs, scrap down the sides and continue folding until there is no visible egg.
7. Pour the batter into the prepared spring form pan. Scrape down the sides of the bowl to get it all.
8. Put the filled cake pan in the roasting pan. Then put the roasting pan on the oven shelf, but not quite all the way in. Pour the boiling water from the kettle into the roasting pan. Ideally the water will be as high on the outside as the cake is on the inside. Gently push the roasting pan all the way in and close the oven door.
9. Bake 22 to 25 minutes. The edges will look a little crusty, but the center will still be soft. An instant reading thermometer stuck in the center of the cake (not touching the bottom) will read 140 degrees. The cake will finish setting as it cools. Carefully take the cake pan out of the water. You may be able to pick it up by the corners of the foil. When the cake has cooled, cover and refrigerate over night, up to 4 days.
10. To serve, loosen the cake from the pan with a thin knife. Remove the sides. You can serve it right on the bottom, or turn it upside down on a piece of waxed paper and remove the pan bottom and the parchment paper. Put a plate over the cake and turn right side up. Can be decorated with cocoa powder or powdered sugar. Cut very small slices; the cake is very rich.

Source: CooksIllustrated.com

 


 

  • Hadassah park slope chapter's beautiful logo designed by ruth shapiro


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