Pesach Recipes

Coffee Nut Cake

Ingredients

6 eggs separated

2 Teaspoons coffee dissolved in hot water

2 scoops (tablespoon) vanilla sugar

Directions

Add half the sugar to the white mixture while mixing continuously. (The other half of the sugar goes in the yolk mixture.)

In a separate bowl, mix the rest of the ingredients (slowly).

Fold the white mixture into the yolk mixture (mix by hand with spatula).

Preheat oven to 350, bake for 40-45 minutes until ready.

Apple Kugel

6 eggs

1 cup matzah meal

1 cup orange juice

1 cup or less of sugar

1/4 cup oil

1 pk vanilla sugar (1 tablespoon)

cinn. to taste

6-8 apples

Mix all ingredients, then peel and slice apples, add to mixture. Grease 9×13 pan. Sprinkle cinn on top. Bake @350 for 45-50 minutes.

Passover cheese kugel

Six matzahs, break into large pieces

5 eggs

1 cup milk

1 pound cottage cheese

1t. salt

1/4 cup sugar

1 t. cinn

3 T. vegetable oil

Beat eggs with milk. Mix in cottage cheese, salt, cinnamon, and oil. Arrange half the matah pieces into greased 1 1/2 quart baking dish. Pour half of cheese mixture over. Repeat layer. Bake for forty min. at 350 or until set.

1] Dip cutlets into egg, then coat with crushed coconut.

2] Place cutlets in pan, mix one large can of tomato sauce with 1 cup of wine, pour over cutlets and put in oven or pot.

3] Place cutlets in pan with brocoli pieces and pineapple. Pour 1 1/2 cups pineapple juice on top ad cook.

artchill- when you say wine are you referring to regular wine or cooking wine?

Mix together some eggs with potato starch and spices until it’s the consistency of a thick batter. Then dip the chicken cutlets into it and make sure its well coated. Immediately fry in oil. (The batter forms a delicious crust, similar to the batter on chametzdik sesame chicken, before the sauce is added). You can then add a sauce if you want.

Great (unbreaded) recipe for cutlets. In a wide loaf pan (lined with foil) layer:

1. Cutlets (pounded or not, your choice)

2. Ground meat (I use beef because it’s a diff color, but I imagine turkey, chicken, or anything else would work)

3. Veggies (usually sauteed onions with carrot for color, but use your faves)

Make at least two sets of layers starting and ending with cutlets. Sprinkle with salt & pepper (and some paprika if you want) and pour on a little wine (semi sweet red, but any would work). Bake covered on 350 till done (I use a meat thermometer that beeps when it reaches the right temp, so I’m really bad with times, sorry). Use the foil to help remove the loaf from the pan, slice & serve. Enjoy.

On a side note to I. M. Here “cooking” wine should almost never be used. One of the best rules to keep in mind for cooking with wine “If you wouldn’t drink it, don’t cook with it”

OY Lakewoodwife – you are a true Tzadeikes. I would NEVER survive that. You can make your own potato starch, btw, just by soaking potatoes in water for a while. The starch goes to the bottom of the bowl, you pour off the water and dry the powder. How do you avoid using chocolate???? Oh well…If you go to the Lubavitch Cookbook, I think they give recipes for how to make a LOT of things that we normally use as processed stuff. Have a zeesen Pesach.

lakewood wife – not my own recipes, but you can try them out

No-Cholesterol Passover Angel Food Cake Recipe:

1 3/4 cups sugar

1 1/4 cups matzo cake meal

2 tablespoons finely grated orange zest

1 3/4 cups egg whites, about 12 large eggs

1/2 teaspoon salt

2 tablespoons orange juice

Instructions for the No-Cholesterol Passover Angel Food Cake recipe:

1. Combine 3/4 cup sugar, matzo cake meal and orange zest in bowl.

2. Beat egg whites and salt in large mixer bowl until soft peaks form.

3. Gradually add remaining 1 cup sugar, 1/4 cup at time, alternating with orange juice.

4. Beat well after each addition.

5. Continue beating until stiff peaks form.

6. Fold in matzo meal mixture, 1/4 at time.

7. Use 15 under-and-over strokes for each addition, slightly turning bowl after each stroke.

8. Fold additional 10 strokes.

9. Pour batter into ungreased 10-inch (25.40 centimeter) tube pan.

10. Bake at 325 degrees Fahrenheit (160 degrees Celsius or Centigrade) for 50 minutes to 1 hour, or until cake springs back to touch.

11. Remove from oven, immediately invert pan and cool.

12. Loosen cake from pan and turn out onto serving plate.

wine cake:

* 1 cup matzo cake meal

* 1/4 teaspoon salt

* 2/3 cup medium-dry Concord-grape wine

* 3 tablespoons fresh lemon juice

* 6 large eggs, separated, at room temperature for 30 minutes

* 1 1/2 teaspoons finely grated fresh lemon zest

* 1 1/4 cups granulated sugar

Whisk together matzo cake meal and salt in a bowl. Stir together wine and lemon juice in another bowl or a glass measure.

Beat yolks in a large bowl with an electric mixer at medium-high speed until smooth, then add zest. Add 1 cup sugar gradually, beating, and beat until mixture is very thick and pale, 2 to 3 minutes.

With mixer at low speed, add half of matzo cake meal mixture to yolks, then all of wine mixture. Add remaining matzo meal mixture, mixing until just combined.

Beat whites with a pinch of salt in another bowl with cleaned beaters at medium speed until they hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, and beat until whites just hold stiff peaks. Fold one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.

Pour batter into ungreased tube pan and rap pan firmly three times on work surface to eliminate any large air bubbles.

Bake spongecake until top is golden and springs back when it is pressed gently, 35 to 40 minutes. Immediately turn pan upside down on a rack and cool completely, about 1 hour. Run a knife around inner and outer edges of cake to loosen, then remove from pan.

Apple cake

# 1/2 cup matzo meal (not cake meal), plus additional for dusting

# 1 cup slivered almonds (4 1/2 oz), toasted and cooled

# 1/2 teaspoon salt

# 5 large eggs, separated, at room temperature for 30 minutes

# 1 cup granulated sugar

# 2 Granny Smith apples, peeled and coarsely grated

Pulse almonds in a food processor with 1/2 cup matzo meal, 1/4 teaspoon salt until finely ground. (Be careful not to pulse to a paste.)

Beat yolks in a large bowl with an electric mixer at medium-high speed until smooth, then add 3/4 cup sugar, 1 tablespoon at a time, beating, and beat until mixture is very thick and pale, 2 to 3 minutes. Stir in nut mixture, then apples. Beat whites and remaining 1/4 teaspoon salt in another bowl with cleaned beaters at medium speed until they hold soft peaks. Add remaining 1/4 cup sugar, a little at a time, beating, and beat until whites just hold stiff peaks. Stir one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Scrape batter into pan and rap pan once on work surface to eliminate any large air bubbles.

Bake cake until puffed, browned, and top springs back when touched, 40 to 45 minutes. Transfer to a rack and cool completely in pan (cake will sink slightly in center). Run a knife around edge of cake to loosen, then remove side of pan.

sprinkle sugar on cake before serving.

Anonowriter – Wow, they sound yummy!

Shindy, I had to use the shmurah cake meal and farfel last year, because my son-in-law only eats shmurah the whole yom tov. It IS heavier (don’t know why that should be the case), and I did not love the quality of some baking, though the rolls came out good, and the stuffing or kugels were good. But I am not loving it for light fluffy things.

i’m looking for ideas for Seder main course. Something not roasted or baked dry (obviously), and that will be OK in the oven for a long time, but that I can take from earlier to feed the kids. Oh yeah – and non-gebruckts. Any suggestions? thanks!!

I had promised to post my Pesach rolls recipe when I got my kitchen ready and could take out the cookbooks, and here it is:

Pesach rolls – preheat oven to 375 degrees

1 1/2 cups matzah meal

1 rounded teaspoon salt

1 rounded Tablespoon sugar

1/2 cup oil

1 cup water

4 eggs

Boil oil and water together, then add in all ingredients but the eggs. Remove from heat, and beat in the eggs one at a time. Let mixture stand for about 15-20 minutes, then oil your hands and shape the mixture into rolls. Bake at 375 degrees on a greased cookie sheet for about 50 minutes, checking after about 40 minutes to see that it should not be burning. Sometimes I like to add a little onion powder to the batter, or sprinkle it on top of the roll, with a teensy bit of salt.

Oh gosh, I really do not remember how many rolls come out of this. I guess it depends on how big you make them. I think my daughter likes to fill a muffin pan with them (and they do not rise, so make them the height that you want the final roll to be). I know from one recipe we have usually havr enough for everyone, so I would say about six or seven. If you make bigger rolls, like the size of kaiser rolls, as I have often done, using a fork side to make the distinctive kaiser roll patter on top), you need to watch them very carefully. They need to bake thoroughly, but might brown on the botttom too quickly, so I would turn down the heat a bit, and continue to check them every 5-10 minutes.

Try thawed out frozen broccoli with walnuts and a little mayo and sugar. If there are craisins that are kosher for Pesach (I personally have not seen this product, so I can’t say), throw some in also. How about a Waldorf Salad with apples and walnuts? Or, take some sliced or slivered almonds, glaze them with melted sugar, and toss with shredded cabbage and carrots and a little sweet dressing.