Passover
Recipes
by Ethel Hoffman
These Passover recipes are designed
to appeal to both contemporary and traditional tastes.With the help of some of the best and newest
Kosher for Passover convenience foods, each dish is easily prepared and can be made ahead of time.All
ingredients listed are kosher for Passover and when buying,should be labeled as such.
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Frozen Raspberry Chocolate Pie
Serves
8–10
Ingredients
1 pint raspberries
3 tablespoons raspberry or
strawberry preserves
2 tablespoons amaretto
liqueur
1 quart parve raspberry
sorbet or raspberry ice, softened
1 9" ready-to-serve,
chocolate cookie pie shell
4 ounces almond bark,
broken into irregular pieces
Directions
In a bowl,mash raspberries
with preserves and amaretto
liqueur.
Stir into sorbet.
Spoon mixture into pie shell.
Cover with plastic wrap
and freeze until firm, 6 hours
or overnight.
Remove from
freezer 10 minutes before
serving.
Just before
serving, insert almond bark pieces
into frozen raspberry
filling to decorate.
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Our Food Editor |
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In
addition to being the food editor of Being
Jewish for ten years, Ethel
Hofman is a past president of the International Association of
Culinary Professionals, and author of Everyday
Cooking for the Jewish Home, Harper-Collins,
1997. |
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Parsley Vichyssoise
(Serves
6–8)
Ingredients
½ cup
leeks, coarsely chopped
2 chicken bouillon
cubes (½
ounce each)
3 cups water
3 to 3½ cups parve non-dairy creamer
1 package
(approximately 2¾ ounce)
instant mashed potato
flakes
2 tablespoons fresh lemon
juice
2 tablespoons chopped
fresh parsley
Directions
1. Place leeks in small
bowl. Microwave at high for 1½
minutes to
soften. Set aside.
2. In medium saucepan,
crumble bouillon cubes into water. Bring to
boil over high heat,
stirring to dissolve bouillon. Add 3 cups nondairy
creamer and heat to barely
simmering. Remove from heat.
3. Add potato flakes and
lemon juice and stir until smooth.
4. Add leeks. Pour into
large
pitcher or bowl. Cover and
chill. If too thick, add a
little
more non-dairy creamer.
To serve, pour into
glasses or small
soup bowls. Garnish with
parsley.
Pesto Noodle Kugel
(Serves
6–8)
Ingredients
1 package (4.13 ounces)
noodles and sauce
mix
4 tablespoons olive or
peanut oil
1 package (10 ounce)
frozen chopped
spinach, thawed
1 large red bell pepper,
cut in
½" dice
1½
cups
shredded carrots
2 cups sliced mushrooms
½
cup
shredded fresh basil
1/3 cup
Italian dressing
2 eggs
2 egg whites
¾
teaspoon
pepper
½
teaspoon
salt
Directions
1. Preheat oven to 350°F.
2. Oil a 2½-quart baking dish or spray with non-stick
vegetable
spray.
3. In large pot, cook
noodles in 2½
quarts boiling water for 3–4
minutes until tender. Drain
well. Squeeze thawed spinach dry.
Add to noodles along with
red peppers, carrots, mushrooms,
basil, Italian dressing,
eggs, egg whites, pepper, and salt. Mix
thoroughly. Set aside.
4. To prepare sauce, mix ½
cup water, 2 tablespoons oil, and
contents of pesto sauce
package in a small pan. Stir and bring to
a boil. Lower heat and
simmer 3 minutes.
5. Pour over noodle
mixture and stir to mix. Transfer to prepared
baking dish.
Drizzle with remaining
oil. Bake in preheated oven 1¼ hours or until
firm in center and top is
crisp and browned.
Braised Stuffed Veal
Breast (Serves 6–8)
Ingredients
1 package (11.6 ounces)
vegetable kishka
mix
½ cup
peanut oil
1 1/ 3 cups warm water
1 cup coarsely chopped
Italian parsley
3 scallions, thinly sliced
2 tablespoons chopped
chives
1 tablespoon chopped sage
leaves
2 teaspoons grated lemon
rind
pepper and kosher salt
4½
pound veal breast with
pocket
1 can (10½
ounce) beef broth
2 cups cold water
paprika
Directions
1. Preheat oven to 450°F.
2. Pour kishka mix into a
medium bowl. Add oil and warm water and
mix well. Add parsley,
scallions, chives, sage, lemon rind, and ¼
teaspoon pepper. Stir to
combine. Cool.
3. Spoon enough mixture
into veal breast pocket to fill loosely.
Secure with 2 or 3 poultry
picks. Set aside leftover kishka mixture
to use as below.*
4. Place veal breast in
roasting pan, skin side up. Sprinkle with salt,
pepper, and paprika. Pour ½
can beef broth and 1 cup cold water
around.
5. Roast, uncovered, in
preheated oven for 30 minutes.
6. Add remaining broth and
1 cup water to roasting pan. Cover
tightly with foil. Reduce
heat to 350°F. Roast 2 hours longer,
basting often. Meat should
be tender when pierced with sharp
knife. Let stand 10
minutes before slicing.
* Spoon extra kishka
mixture onto a 12" square sheet of foil. Shape
into a roll about 1½"
in diameter.Wrap and roll mixture in foil,
sealing ends. Bake along
with the veal in preheated 350°F oven
for 1 hour. Slice and
serve hot.
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Belonging
to the Jewish PEOPLE.