Passover Recipes from Members
As part of our MHJC Passover Pals program, we asked members to submt receipes so that we can share them to make everyone’s Passover Seder and/or dinners better. Here is what we received.
From Sarah Rabinovici:
But this one is best. Jeff makes year round – it’s so good. And it’s vegetarian. Strongly suggest skipping the sugar and lemon in the sauce and using your favorite tomato sauce and if your meal is not meat- this tastes even better smothered in mozzarella.
From Marilyn Morris:
Black Forest Brownies-A perennial favorite from Mom’s collection. Use margarine if you want to make it parve.
Any brand of cherry preserves can be used- look for one with whole cherries. Delicious nut free too using mini chocolate chips instead of nuts.
Oh- ignore the handwritten note; it’s timing for baking in a convection steam oven (unless you happen to have one).
From Debbie Hershkowitz
From Mindy Kurtzman
From Trudy Reznik:
Here is a Reznik family favorite: **Smashed Potatoes **
25-30 baby potatoes (red, white and purple all work)
3 Tablespoons olive oil
1 1/2 teaspoons kosher salt (also can add red pepper flakes!)
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper
Boil the potatoes in salted water until just tender. Drain and set aside.
Preheat oven to 425.
Line a baking tray with parchment paper. Place potatoes on tray. Place another sheet of parchment paper on top. Take a similar sized tray and press down lightly on top of the upper piece of parchment paper. You will feel the potatoes smash under the tray. Don’t press too hard or the potatoes will be too flat! (I smash each potato with the bottom of a glass over the parchment paper. Works great.)
Remove top piece of parchment paper. Top each potato with a drizzle of oil and spices. Bake at 425 for 25-30 minutes, or until topping is lightly brown and potatoes appear crisp.
Always a hit at our house!
From Jackie Novatt:
From Arlene Minkoff:
From Amy Kohn:
From Judy Ross:
From Jodi Clarin:
Vegetarian Chopped "Liver" Spread
1 Tbsp oil
1 cup mushrooms, chopped
1 cup onion, chopped
½ cup walnuts
Pepper and salt to taste
3 hard boiled eggs
Sauté mushrooms and onion until golden. Chop walnuts in food processor. Add
onions, mushrooms, hard boiled eggs and mix. Add salt and pepper to taste.
From Judy Ross:
Farfel Pudding (Peach Kugel)
|1 can sliced peaches (29-ounce cans)
syrup from 1 can of peaches
2 cups water
¾ pound margarine, melted
|1 teaspoon vanilla extract
¾ teaspoon salt
1 cup sugar
1 pound box matzoh farfel
1 can sliced peaches (29-ounce can), drained
- Grease 2 large loaf pans.
- Drain 1 can of peaches, reserving syrup.
- Beat eggs in large mixing bowl (I use a large pot because it is easier to fit everything into it)
- Add to eggs, syrup from peaches, water, melted margarine, vanilla, salt, and sugar.
- Stir to combine.
- Put farfel in a strainer and pour hot water over to moisten.
- Add farfel to egg mixture and stir to combine. (All ingredients should now be in mixing bowl except for the peaches.)
- Preheat oven to 375°F.
- Pour ¼ of mixture into both greased pans (4-5 soup ladles [ladle holding approximately ½ cup])
- Put 2 columns of peaches on top of farfel mixture slightly overlapping. (Sometimes even though the peaches are sliced they are very thick, and you might have to slice the slices)
- Cover with remaining farfel mixture.
- Bake 375° for 1 hour uncovered.
- If you want to make it ahead of Passover freeze it at this point. Defrost it before continuing.
- Drain syrup from the other can of peaches and discard.
- Add peaches from the second can on top as before.
- Sprinkle top liberally with cinnamon and sugar.
- Reheat covered at 350° until hot.
- Let stand before trying to remove from pan to cut. Experience has taught me that if I am using disposable pans the easiest way to remove the kugel from the pan is to cut the sides down and then it will just slide out onto serving platter.
- Eat and enjoy!