Passover Easy cooking Page
PASSOVER RECIPES
Charoset
Charoset is a simple fruit-and-nut mixture that
represents the mortar and bricks that the captive
Israelites used to build the cities of Egypt. This
version has less fat and sugar than traditional
recipes and still tastes delicious.
Makes: About 2 cups
1 Red Delicious apple, finely chopped and sprinkled with lemon juice to prevent browning
1/4 cup finely chopped toasted walnuts (see note)
1/4 cup chopped dates
1/4 cup dark raisins
1 tbsp sugar
2 tbsp sweet red wine or grape juice
1/4 tsp ground cinnamon
In a medium bowl, stir together the apples, walnuts,
dates, raisins, sugar, wine or grape juice and
cinnamon. Refrigerate for 10 minutes before serving.
Note: To toast the walnuts, place them in a dry
no-stick skillet over medium heat. Toast the nuts,
shaking the skillet often, for 3 to 5 minutes, or
until fragrant.
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Apricot Chicken
2 roasting chickens
1 box matzohs
1 large onion chopped
3 ribs celery, chopped
1 small can apricots [sliced] with syrup
1 or 2 cloves garlic, crushed
1 Tablespoon diced fresh ginger, or ground ginger
1 egg
water as required
salt and pepper to taste [kosher salt]
place both chickens in a roaster pan after rinsing, make sure gibblets etc. are removed.
in a large bowl, crush matzohs by hand and mix in remaining ingredients.
stuff all of the mixture into both birds.
Place in hot oven, 375 degrees F. Roast according to weight of chickens, and about 10 to 15 minutes before they are done;
take one jar of apricot preserves and heat in a small sauce pan until syrupy, brush generously on the outside of both chickens. return them to the oven to finish cooking.
serve glazed chickens and stuffing with dill carrots and pearl onions.
[no dairy butter allowed]
if you are not using chickens with pop up timers, test doneness by piercing skin just above the
leg connection. if juices run clear, it is done.
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Passover Sponge Cake with Strawberries (pareve)
This tender sponge cake makes a wonderful finale for a
spring Passover meal. The crowning touch is a
delicious strawberry topping. You'd never guess the
whole cake has less than 3 grams of fat per serving.
Makes: 8
1 quart strawberries, hulled and sliced
1 cup sugar
1/3 cup matzo cake meal
2 tbsp potato starch
4 eggs, separated
2 tbsp lemon juice
1 tsp grated lemon rind
Preheat the oven to 325 degrees F. Coat a 9" no-stick
pie pan with no-stick spray and set aside.
In a medium bowl, toss the strawberries with 1/4 cup
of the sugar. Set aside for about 1 hour, stirring
occasionally.
Meanwhile, in a cup or small bowl, whisk together the
cake meal and potato starch; set aside.
In a large clean bowl, using an electric mixer, beat
the egg whites until soft peaks form. Set aside.
In another large bowl, beat the egg yolks until light
and lemon colored. Add the remaining 3/4 cup sugar and
beat well. At low speed, blend in the cake-meal
mixture, lemon juice and lemon rind. Fold in the egg
whites. Pour the batter into the prepared pan. Bake
until the top is golden brown and springs back when
lightly touched. Remove from the pan and cool
completely on a wire rack.
When completely cool, cut the cake into 8 wedges.
Serve with the strawberries.
alternately, sorbet or sherbet without any dairy may be served.
