5 Recipes To Make This Passover

Bubby’s Apple Kugel

Submitted by Helana Herman

 

Ingredients:

• 8 Granny Smith apples
• 8 eggs
• 1 cup of sugar
• Juice from 1 lemon (1 and a half lemons if you like it more tart)
• Dash of salt
• ⅓ cup matzah meal or potato starch (added later)
• Oil for baking

 

Directions:

Mix eggs, sugar, lemon juice, and salt. Peel and slice the apples. As you slice, add them to the mixture so they don’t turn brown.

Pour oil into a glass pan until it covers the surface, using either a 9x13 or 10x15 (note: kugel tastes better in a 10x15 pan because it comes out thinner). Alternatively, you can also use three shallow 9-inch pans. Heat the oily pan for about 10 minutes. While it’s heating, add the matzah meal or potato starch to your bowl filled with the apple mixture, and stir to combine. Do this as the last step just before baking.

When the oil is hot, carefully remove it from the oven and pour it into the apple mixture. Stir to combine, then spoon it into the hot pan. Bake at 350 for 40-50 minutes, or until golden brown on top.

 

Yaptchik

 

“I’m sharing an old family Passover recipe that is always a crowd-pleaser.”

~Gittel Goldberg

 

Ingredients:

• 5 lb Idaho potatoes
• 2 large onions
• 6 eggs
• Salt to taste
• 2/3 cup oil
• Boneless meat about 1.5 lb, something like flanken or chuck cut in strips or cubes (you can use more or less, depending on how many you're serving).

 

Directions:

Prepare a deep 9x13 pan. (Not a regular disposable 9x13 - not big enough). Preheat oven to 400.

Grate the potatoes in the food processor, and wring out well to get rid of the liquid. Grate one onion and add to the potatoes, along with the beaten eggs, salt to taste, and 1/3 cup oil. Place the remaining 1/3 cup oil in the baking pan and heat in the oven. When you have your kugel mixture ready, take the hot pan out of the oven. Pour in half the kugel mixture, top with a single layer of the second onion, sliced (you can saute it first), and the raw meat. Season the meat. Pour the remaining kugel mixture over the top, covering completely. Bake it for an hour at 400 until browned and set, then cover, lower the oven to 200 (more or less depending on your oven, whatever you would leave a cholent at) and bake overnight for Shabbos lunch. This can also be made in a crockpot; it won't hold a neat shape, but it will still taste delicious! Also, it's a good idea to put the kugel pan on a cookie sheet in case it cooks over. Enjoy!

Matzah Candy Buttercrunch

This is outrageously good (and sweet). Bet you can’t eat just one piece!

~Dr. Rhea-Beth Markowitz

 

Ingredients:

• 4 to 6 unsalted matzahs
• 2 sticks unsalted margarine
• 1 cup brown sugar, packed firm
• 6 oz semi-sweet chocolate, coarsely chopped

 

Directions:

Preheat oven to 375º. Lightly grease a jelly roll pan.

Line bottom of pan evenly with matzah, cutting matzahs to fit the pan.

Combine margarine and brown sugar in medium saucepan.

Cook over medium heat, stirring constantly until mixture comes to a boil.

Cook 3 more minutes, stirring constantly.

Remove from heat and pour over matzah.

Bake 15 min, checking every few minutes to make sure mixture is not burning.

Remove from oven.

Sprinkle with chocolate pieces. Let stand 5 min.

Spread chocolate over matzah. While still warm, cut into squares or pieces.

Chill in refrigerator until set.

This freezes well.

Debra’s Nut Torte

This recipe came from Debra, a former neighbor of mine in New York. This was not originally a Passover recipe and called for adding 1 tsp baking powder to the nut mixture, but I discovered I could leave that out and use it for Passover.

~Dr. Rhea-Beth Markowitz

 

Ingredients:

• 1 cup walnuts
• 1 cup unbalanced almonds
• 6 eggs, separated
• 1 cup sugar
• Whipped cream
• Strawberries, if desired

 

Directions:

Mix nuts and grind finely. Whip egg yolks and sugar for 10 minutes.

Add to the nut mixture and mix together with a spoon (not a mixer).

Beat egg whites until very stiff and fold into the nut/egg yolk mixture.

Add in ½ tsp almond extract.

Pour into 9 ½ inch round baking pan with removable bottom (or springform pan) that has been previously buttered and floured.

Bake at 350º about 45 minutes.

Serve with whipped cream and/or strawberries.

Gourmet Passover Kugel

“This recipe came from a Passover food swap from my Hadassah chapter in Boulder, Colorado.”

~Dr. Rhea-Beth Markowitz

 

Ingredients:

• 3 matzahs
• 6 beaten eggs
• ¼ cup sugar
• ½ cup chopped almonds
• 4 tart apples grated
• 1 orange rind grated
• ½ tsp salt
• ½ tsp cinnamon
• ½ cup raisins

 

Topping:

• ½ tsp cinnamon
• 1 tbs sugar
• ¼ cup melted butter or margarine

 

Directions:

Pour boiling water over matzahs until soft. Drain. Crumble matzahs with spoon.

Add eggs, sugar, almonds, grated apples and orange rind, salt, cinnamon, and raisins. Mix well and pour into greased 1 ½ quart casserole (or 11 ¾ x 9 ¼ inch foil pan).

Mix cinnamon and sugar and sprinkle over the top.

Drizzle with melted butter or margarine. Bake 45 min at 350º until top is brown.

 

Share these recipes with your friends and family! Include them in your Passover menu to change up your usual dishes.

Have a meaningful, enjoyable, food-filled Passover!