These are a partial set of recipes from our Vegetarian/Vegan Passover Cookbook. 

If you would like a copy please email david-kaplan@sbcglobal.net.

 

 

David’s No Liver Chopped

 

1/3 cup red wine

½ pound mushrooms (preferably crimini or portabella) roughly chopped

1 onion, chopped

1 cup walnuts

Season to taste.

Saute mushrooms and onion in the red wine until almost all the liquid is gone.  Then add the walnuts and saute for another 1-2 minutes.

Allow to cool and then blend/puree.

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Passover Pizza Patties from David, Serves 4-6

1 large zucchini (grate and press out excess liquid)

2 eggs

1 ½ cups matzah meal

1 cup cheese (use combination of italian/pizza cheeses)

½ cup of tomato sauce

1 tbs onion powder

salt and pepper to taste

Combine all the ingredients in a bowl and then form into hand-sized patties

Place on greased cookie sheet and then drizzle/brush with olive oil

Bake at 400 degrees for 25 minutes or until nice and crispy.

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Spinach Pie, from Liam

Ingredients:

1 large Onion

3 medium Carrots, chopped in food processor

1 package frozen chopped Spinach

1/2 cup Sake, dry White Wine or Water

4 Egg Whites, beaten

1/2 cut Matzo Meal

1 1/2 teaspoon Salt

1/8 teaspoon Pepper

Olive Oil to coat sauce pan

Optional:

Minced Garlic and Chopped Red Peppers

Directions:

Preheat oven to 375 degrees.

Sauté the onions and carrots (and garlic and other chopped vegetables, if desired) in olive oil until the onions start to turn brown.

Add the frozen spinach and Sake/Wine/Water. Cook until the spinach is defrosted.

Drain the mixture and let cool for 5 minutes.

Transfer mixture to a medium mixing bowl.

Stir in the beaten egg whites, matzo meal, salt and pepper.

Pour the mixture into the pie shell or a 9" pie plate coated with cooking oil spray.

Bake for 45 minutes or until an inserted toothpick comes out clean.

Can serve hot or chilled.

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David’s Nutty Loaf, Serves 6-8

3 T butter or margarine

2 large carrots grated

2 stalks celery

chopped 2 medium onions

chopped 3/4 C chopped mushrooms

(Because I normally don’t have celery in the house I just make up that volume of vegetables with extra onions and carrots)

 

1 cup ground nuts (I usually use a mixture of cashew and almonds, also if you use almond meal you only have to grind the cashews)

 

1 T chopped parsley dried will work if you need to use it

1 C matzoh meal

2 eggs (can substitute applesauce, about a 1/3 of cup)

salt, pepper 1 t thyme

3/4 C vegetable stock

 

Saute carrots, celery, onions and mushrooms Add nuts, parsley. Saute 5 10 minutes or until it really smells good and the nuts are browned. Remove from heat, add remainder of ingred. Bake in a well greased (really well greased, I use Pam, and a lot of it, even in my non stick bread pans, I suppose parchment wouldn't hurt either) at 350 for 45 minutes

If you double this, use only 3 eggs.

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Martha’s Cheese Pie

 

The filling and the “crust” never seem to come out even, so I’m including two versions.  Maybe the proportions for the original are for a cake pan.

 

Original                                                            Revised                                   

½ cup butter                                                     1/3 cup butter

¾ cup sugar                                                      ½ cup sugar

3 eggs (separated)                                            2 eggs (separated)

1 pound cottage cheese                                    3 cups (or a little less) cottage cheese

1 cup sweet cream                                            2/3 cup sweet cream

Juice from ½ lemon                                           Juice from ½ lemon

1 tablespoon potato flour                                  2 tablespoons potato flour

1/3 cups chopped walnuts (optional)                 ¼ to 1/3 chopped walnuts (optional)

¼ teaspoon cinnamon                                       ¼ teaspoon cinnamon

4 matzot                                                           2 matzot

 

Soak matzo in water, drain, and place as “pie crust” in buttered pie plate or cake pan.  (If you use a pie pan, place on whole matzo in the middle; cut the second one into 4 pieces and place them where needed).

 

Cream butter and sugar.  Add egg yolks, cheese, lemon juice, potato flour, nuts, and cinnamon. Mix well.  Add milk (or cream) Beat the egg whites stiff and fold into mixture; and fold into the mixture. Then mix the rest in the large bowl.  The egg whites stay stiff (if you work fast).

 

Bake at 325 degrees for 45 minutes.  (maybe 300 degrees is using a glass pan)

 

The pie will be lightly browned on top and a knife will come out lean, testing as you would for any custard.

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Lora's Easy Cauliflower Bake

Cut cauliflower in small pieces.

Toss with olive oil, salt and pepper.

Bake at 375 for as long as it takes, depending on the amount and the size of the pieces, stirring occasionally and checking it after 20-30 minutes. It should brown a bit.

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Passover Rolls by Sissy, yields about 24 rolls

 

2 cups water

1 cup oil (up to half can be butter/margarine).

1 tsp salt

1 Tbsp sugar

2 cups matzo meal

6 Large Eggs

 

Boil: 2 c water

1 c oil (use 1/2 butter)

1 t salt

1 T sugar

 

When boiling, remove from heat and add 2 c matzo meal and mix until water is all absorbed. Let cool a bit and then manually beat in 6 large eggs, one at a time.

 

Drop by spoonfuls onto ungreased cookie sheet. Bake 375 degrees for 40-45 min.

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Rose’s Crimsel

 

2 cup matzo meal (up to half can be whole wheat)

3/4 cup of sugar

1/4 tsp salt

 

Mix these ingredients together

 

In a separate bowl,

Beat in a dozen eggs/eggbeaters

½ tsp vanilla

1 cup milk

Optional: 1 ½ cups of raisons and/or 3/4 cups of chopped nuts

 

Combine dry and wet ingredients

 

Fry with small amount of butter or margarine in large non-stick pan.

Watch, because they can burn easily.

 

Makes Several Dozen

Can be eaten hot or cold and freezes well.

Serve alone or with jelly, applesauce, sour cream.

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Honey Walnut Fruit Tart, by Sissy

 

Process:

1 c cake meal

1/3 c margarine

Add 1/3 c water and 2 t. honey

Process until dough forms a ball roll out between sheets of waxed paper and place in 9 inch tart or pie pan.

Sprinkle with cake meal & bake 450 degrees for 30 minutes.

Cool and then fill.

 

Filling:

Bring to rolling boil:

1/2 c margarine

1/3 c honey

1/4 c sugar

 Add:

1/2 c dried diced apricots

1/2 c diced dried apples (or raisins)

1 1/2 c coarsely chopped walnuts

1 T lemon juice

1/4 t grated lemon rind

 

Bake 400 degrees for 20 minutes.

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Jelly Roll, Sissy

 

Oil a jelly roll pan and line with greased waxed paper or parchment

Beat 4 egg whites till stiff

Gradually beat in 1/2 c sugar

Beat 4 egg yolks til pale& then fold in 1/2 c cake meal.

Fold into meringue

Spread in pan & bake 350 degrees for 10-15 min until baked through

Immediately turn out onto a slightly wet kitchen towel sprinkled with sugar

and roll from short end

When cool, unroll and spread with jam and re-roll. Sprinkle with powdered

sugar and slice

 

 

 

Chocolate Raspberry Cake, by Sissy.

 

Separate 4 eggs

Beat 4 egg whites with 1/2 c sugar and set aside

Save yolks

 

Melt & then cool 8 T butter & 8 oz semisweet chocolate

Beat and then add to chocolate:

2 eggs

4 egg yolks

1 t vanilla

1/3 c sugar

 

Fold in egg whites.

 

Line a 9 inch springform with parchment.

Bake cake 350 degrees for 40 min release sides to cool.

 

Beat 1 c cream

Fold 1 t vanilla & 4 oz melted semisweet chocolate into the cream.

Spread on cake when cool.

Top with fresh raspberries.

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Chocolate Apricot Tart, by Sissy,

 

Simmer 20 min or longer until apricots are plump (stir occasionally) then puree

1 c dried apricots

1/2 c sugar

1 c water

 

Melt 11 oz semisweet chocolate with 1 1/2 sticks butter (3/4c).

 

Beat 8 egg yolks with 7 T sugar

 

Add apricot puree to chocolate

 

Add:

1/4 c Amaretto

3 T cake meal

1/2 c finely ground almonds

 

Fold in egg yolks.

Line a greased 12 inch cake pan with parchment & grease again.

Beat:

8 egg whites

7 T sugar

 

Fold into batter & then pour into prepared pan.

Wrap with foil making a dome on the top.

Put in a hot water bath and bake 350 degrees for 1.5 hrs. Cool on rack in the pan.

Invert on a rack with foil underneath and glaze.

 

Glaze Melt:

5 oz semisweet chocolate

1/3 c cream

3 T butter

2 T Amaretto

 

Decorate by covering sides with sliced almonds or make star patterns with slivered or whole almonds along the top edge. Use a cake cardboard under cake to make it easier to transfer to a cake platter.

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Toffee Matzo, by Sissy

6-7 pieces of matzo
2 sticks of butter or 1 cup of margarine
1 cup brown sugar
12 ounces of grated chocolate or chocolate chips
Chopped pecans or other nuts

Preheat oven to 400 degrees.
Line a jelly roll pan with foil.
Line the pan in a single layer with 6 or 7 matzos.
In a saucepan, bring butter or margarine and brown sugar to a boil until the mixture coats a spoon.
Pour over the matzo and bake for about 4 minutes at 400 degrees.
Spread the chocolate over the matzo and bake for one minute.
Spread the melted chocolate over the surface of the matzo.
Sprinkle with chopped nuts.
Let cool and serve.

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Cream Puffs

Sissy Price

 

Make Passover rolls (page 21)

Cool and then split horizontally and remove inside soft dough.

Fill with whipped cream flavored with a little powdered sugar (about 1T) and vanilla (about 1/4 t). Ice with chocolate frosting.

Chocolate Frosting

Melt 1 oz unsweetened chocolate with 1 t butter & 2 T boiling water (microwave)

Add 1 c powdered sugar and a little vanilla.

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 Amy's Sacher Torte

1 cup ground almonds
2 sticks margarine, divided
6 ounces semisweet chocolate, divided
2 ounces unsweetened chocolate, divided
6 eggs, separated
1 cup sugar
2 Tbsp. matzo meal [optional]
Small jar apricot jam or redcurrant jelly

For the torte:
Melt 3 oz. semisweet and 1 oz. unsweetened chocolate; let cool.
In a large mixing bowl, blend margarine, sugar and egg yolks.
Add the melted, cooled chocolate to the margarine, sugar and egg yolk mixture and blend.
[At this point, some will add about 2 Tbsp. matzo meal. Optional.]
Beat the egg whites until they are stiff.
Gently fold the beaten egg whites, alternating with the ground almonds, into the chocolate mixture.
Pour into an ungreased 8" springform pan and bake 40-45 minutes at 350 degrees.
Cool on rack, 5 minutes right side up, then 5 minutes upside down for 20-25 minutes and leave upside down to finish cooling, unless it looks like the middle is going to fall out----in that case, it will be fine cooling right-side up!

For the glaze:
When cake is fully cooled, warm the jelly and drizzle jelly over the cake top.
Melt 3 oz. semisweet chocolate, 1 oz. unsweetened chocolate and I stick [4 oz.] margarine, and stir.
Place cake on serving plate, and drizzle chocolate over the cake top and down the sides.
Let cool and serve.