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16 recipes to make for Passover

With Passover just around the corner, collect some of the best Passover recipes to fill your Seder menu with all kinds of delicious delicacies. Try traditional recipes such as halosette, or add seasonal herbs and edible flowers for a springy matzoh ball soup. Brisket is also in the line-up, with chicken, potatoes, and leek and pine nut gremolata being an impressive main course option. Looking for a side of vegetables? Try the carrot farinata, inspired by braised carrot chimus, or the sweet potato whip made with coconut yogurt. Read on for more 10 dishes to make for Passover with these recipes.Some of these recipes call for dairy, flour and other ingredients. Review each recipe and use kosher wine, parève margarine, and matzo meal to substitute or omit as needed.

From Gabriella Gershenson food & wine:

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“The Passover is the time when Jews give up fermented foods for eight days to commemorate the exodus of enslaved Jews from Egypt. You may notice that they belong to a class of foods called quitniyot, which has long existed in the gray area: It was allowed during the festival, but not for the Ashkenazim, who are Eastern European Jews.On the Passover regardless of your heritage.Because of tradition, many Jews , is no longer prohibited, but do not eat kitniyot on Passover. Where possible, these recipes provide an alternative to kitniyot.


horseradish butter matzo

Christopher Testani

For a special Passover menu she was serving at Vic’s in New York City, chef Hilary Sterling (now Ci Siamo) served matzoh baked in a blister wood oven with horseradish butter (unsalted butter). (can be made using pareve margarine instead). if desired). These crunchy, golden, frothy homemade matzos may not meet the strictest religious standards, but they’re certainly better than store-bought ones. Use them to make a simple matzo brie.




Haroset

Photo by Greg DuPree / Prop Styling by Missie Crawford / Hood Styling by Ali Ramee

Haroset, a condiment made of fruits and nuts, is traditionally served with matzoh during the Passover seder and represents the Jews in mortar slavery used to build the pyramids . Ingredients vary by origin, but it can be made with dried fruit, nuts, seeds, and fresh fruit such as apple or pomegranate seeds, along with a small amount of amazake and honey.This version is inspired by Ashkenazi traditions. and made with fresh apples, walnuts, sweet wine, honey and cinnamon.




carrot farinata

Christopher Testani

This non-traditional farinata recipe, which combines traditional stewed carrots with Italian chickpea flour pancakes, is at the heart of Seder dinner chef Hilary Sterling, who previously hosted Vic’s in New York City. It embodies a beautiful blend of cultures. Self-Jewish and raised in Brooklyn, Sterling found inspiration for his menu in Italian-Jewish gastronomy. In 2019, when creating this menu, she focused on Ferrara, a city in Emilia-Romagna with a rich Jewish history dating back to the early Middle Ages. This is how Tsims, a dish of carrots served with prunes, an Ashkenazi Jewish dish, becomes farinata, typical Ferrara chickpea flour pancakes, with carrots her juice, roasted carrots, prunes, Chili is her butter-enhanced way.




Cut Beetroot and Carrot Salad with Citrus Scallion Dressing

Photo by Jennifer Cozy / Hood Styling by Margaret Monroe Dickie / Prop Styling by Tom Driver

This gorgeous and colorful salad uses late-winter ingredients like shavings of beetroot, carrot ribbons and juicy clementine rings, and dresses up for spring with a citrus and scallion vinaigrette. spoon. Crisp arugula serves as the base for this light and earthy salad. Topped with nutty almonds and a honey-balanced citrus leek dressing, this salad is the perfect accompaniment to any holiday meal. So special (Koenig puts it on the Passover table with chicken, potatoes, leek and pine nut gremolata) and is just as delicious as a quick and light lunch.




Apricot and prune brisket

© Christina Holmes

For super-soft brisket, cookbook author Julia Turshen cleverly uses moist parchment as a protective blanket for the meat to keep it from drying out during roasting. To get a head start, you can make this brisket a few days in advance. Cool to room temperature and refrigerate in sauce for up to 5 days. When serving, gently reheat brisket in a 350-degree oven or stovetop.




Kugel wedge confit

Christopher Testani

At Vic’s, Hillary Sterling relied on quality schmaltz to crisp these kugel wedges. I chose a rich duck fat that was easy to source. A drizzle of Vincotto, braised grape musts aged in oak barrels, accentuates the rich kugel with a sweet and tangy bite. If desired, serve with saffron-soaked golden raisins and Vick’s Chicken Liver Mousse or Kosher Chicken Liver Mousse, just like Stirling. For this recipe, you have the option of using white rice flour or substituting finely ground matzo meal if you avoid rice.




beetroot and pistachio yogurt

Christopher Testani

Using both pistachio oil and roasted pistachios in yogurt creates a rich, nutty flavor that pairs well with roasted beets. Serve leftover yogurt with crispy chicken thighs and roasted sweet potatoes. If you want to stay kosher, replace coconut yogurt or another vegan yogurt with Greek yogurt.




gefilte fish

Photo by Jennifer Causey / Hood Styling by Ruth Blackburn / Prop Styling by Christina Daley

Gefilte fish is a poached dish of seasoned minced fish, most traditionally served as an appetizer in Ashkenazi Jewish homes during Passover. This recipe starts with a whole whitefish, turns the fillet into a flavorful gefilte fish, and turns the trimmings into stock. You can ask a fishmonger.




Herb garden matzo ball soup

Photo by Jennifer Cozy / Hood Styling by Margaret Monroe Dickie / Prop Styling by Tom Driver

Matzo ball soup shines in this version by cookbook author Leah Koenig. The matzo balls themselves are loaded with fresh parsley, dill, chives and fennel leaves, plus herbs, lemon zest and edible flowers add color and bright spring. Flavors in each finished bowl of soup.




Whipped Sweet Potato and Coconut Yogurt

Victor Protasius

Whipping boiled sweet potatoes in a food processor incorporates a large amount of air, giving them a lighter texture than ever before. Thanks to the vegan coconut yogurt you can find in the yogurt section of most grocery stores, these ultra-silky his three-ingredient potatoes are slightly sweet and super creamy.




Baked baby artichokes

Christopher Testani

Chef Hilary Sterling shares her recipe for oven-fried artichokes. To make this dish, you’ll need fresh artichokes, which you can find at any well-stocked grocery store.




Salmon pomegranate lacquer

Photography by Dan Perez / Food Styling and Prop Styling by Nurit Kariv

A glaze made with a pinch of cayenne, sour pomegranate molasses, cumin and savory-sweet date syrup gives this gently roasted salmon layers of flavor and a gorgeous bronzed appearance. Choose fatty king or Atlantic salmon for best results. If using skinless fillets, first spray the baking sheet with nonstick spray.




roasted carrot

Photo by Greg DuPree / Hood Styling by Micah Morton / Prop Styling by Audrey Davis

2021 F&W Newcomer Chef Gabby Maeda makes these flavorful, buttery roasted carrots by simply cooking whole carrots in an oven-proof skillet over medium-high heat and flaking with a little olive oil. She begins by sautéing them until sticky. increase. The carrots are briefly roasted in a hot oven at the end. There, the high heat creates a caramelized edge that adds texture to the outside and makes the inside soft and creamy, but not mushy. The whole process takes just 20 minutes and you get satisfyingly flavored, fork-tender carrots.




accordion potato

© Christina Holmes

Show stopper, these crunchy, smoky potatoes are actually pretty easy to make. Season with pepper and roast. A bay leaf is then inserted into each potato and roasted again until crisp and golden brown. Throw away the bay leaves and add a little more oil to complete.




Turkey Schnitzel

Christopher Testani

Chef Hilary Sterling also made this crispy turkey schnitzel for the Passover feast at Vic’s. Cutlet processing on lean turkey breast keeps it moist and flavorful. A meat mallet makes it easier to pound thin cutlets, but you can also use a rolling pin. Tap lightly to prevent tearing. If you plan to make this recipe as part of your own Passover meal, use matzo meal instead of rice flour to keep the recipe kosher.




Chicken, potatoes, green onions with pine nuts gremolata

Photo by Jennifer Cozy / Hood Styling by Margaret Monroe Dickie / Prop Styling by Tom Driver

For the crispest skin and most flavorful meat, roast bone-in, skin-on chicken thighs and legs over a bed of leeks and potatoes. A quick flip under the broiler gives the chicken a golden brown, while the bread is soaked in his juices and served with a zippy gremolata made from toasted pine nuts, garlic and parsley. Cookbook author Leah Koenig loves to serve these on Passover, but they’re a special dinner any time of the year.