Passover Recipes

Flybaby Passover Preparations and Recipes

My husband is Jewish (I am not), and we have celebrated a Passover Seder many times. The family favorite Passover dish that I cook is the brisket. Here is how I prepare the savory brisket that they love:

3 – 5 lb. brisket
onion soup mix (in a pack, such as Lipton’s)
yellow mustard

Rinse brisket off under clean running water, then place flat in crock pot. Pour powdered onion soup mix over brisket, and top with a generous squeeze of yellow mustard (approximately 1 – 2 tablespoons). Put lid on crock pot and cook on low for 8 – 10 hours. When done, slice brisket against the grain. Take drippings out of crock pot and place into gravy boat to serve with dinner.

Drippings can also be made into a kosher gravy by mixing matzah meal with water and adding to drippings. (We do not stay Kosher, so I just make gravy my usual way.)

Diana M. in MD


We celebrate Passover in place of easter in celebration of the Risen Lamb of God. We are Messianic (Believers in Yeshua [Jesus] as Messiah and the Wholeness of the Bible). We also celebrate Feast of Trumpets, Feast of Tabernacles, etc…just as Yeshua did while here on earth.

During Passover week, leaven in any form is off the menu for 7 days, and of course pork and shellfish are always a no no – so our menu looks like this below

Some of these things we incorporate in our *Passover Seder – the rest is Dinner!

We have:
*Roast or Grilled Kosher Leg of Lamb with Rosemary and Mint Jelly
Parsley-Dilled New Potatoes (the *parsley is a bitter herb for the Seder)
*Haroset (Mixture of stewed raisins, nuts, apples and honey that represents the mixture of the bricks the Hebrews were forced to make by Pharoh)
*Matzah (Unleaven bread)
Angel Food Pie

Parsley-Dilled New Potatoes
Preheat oven to 350 degrees
Scrub and quarter about 3 red new potatoes per person
Place them in a single layer, in a shallow baking pan (not cookie sheet)
Melt about 1 Tbs of butter per person
Add Dill and Parsley to desired amount of strength
Add Garlic Salt to desired amount of strength
Pour butter/herb mixture over potatoes stir to coat
Bake for 20 min then toss again
Bake another 20 minutes
Serve and Enjoy!

Angel Food Pie
1 1/2 cups white sugar
1/2 tsp.salt
2 (heaping) tsp. cornstarch
2 cups boiling water
2 egg whites, beaten stiffly
2 tsp. vanilla
1 cup crushed pineapple, drained
Cool whip or whipping cream–whipped
Nuts–chopped

Cook the first 4 ingredients until clear. Pour over egg whites and beat rapidly until cool. Add the pineapple and the vanilla. Place in a baked 9 inch pie crust. Let set for 3-4 hours. Top with cream or Kool Whip. Sprinkle with chopped nuts.

Blessings in Our Risen Messiah!
Donna


I do as much cooking as possible in advance of Passover. Matzah balls can be made in advance and frozen, and there are many non-Ashkenazic recipes for charoset that can be made a week ahead. This is one of my favorites.

Moroccan Charoset
2 cups walnut pieces
1 cup blanched almonds
25 pitted dates
10 large brown calimyrna dried figs
20 dried apricots
10 large pitted prunes
1/2 cup shelled pistachios (optional)
1/2 cups sweet red Pesach wine, or as needed
Ground cinnamon (optional)

Finely grind all the nuts and the dried fruit in food processor. Mix in just enough wine to make a smooth paste that is soft and malleable. Form into 1-inch balls. If desired, sprinkle balls lightly with cinnamon. Store in a tightly covered container in the refrigerator for up to 2 weeks. Serve at room temperature.

Makes about 6 dozen balls, or about 3 cups.

Fluttering in Northwest Arkansas


Dear FlyLady and Crew:

I just read your e-mail about holiday stress, and wanted to tell you about my experience of Passover after being with your list since December. For Jewish women, Passover is the big stress, and I am always reminded in December when I am calm as a cucumber, helping all my Christian friends get ready for the stress of Christmas that my turn at stress will come in the spring with Passover, when we have to thoroughly clean our kitchens, change all the dishes and pots and pans, clean the house, prepare two huge meals and also ritual foods, invite everyone to the ritual, and manage to remain sane somehow. Little of it can be done too far in advance. I usually feel like I am being ripped apart and collapse the next day.

This year, I used baby steps to get ready: planned my menus, organized my cleaning, thought through the seder from A to Z in advance. I also knew I would need some extra help and instead of assuming I am wonder woman, I got someone to help me for a day. I used Leanne’s method for shopping: one day, get it all done and be done with it.

The seder was a lot of work. I had sixteen guests, from all over the world, old friends, new friends, family. But not once during the day was I stressed out. In fact, as I was cooking, I made a great Hazelnut orange cake and it turned out so well that I made a second one without the vanilla extract so my Muslim guests could enjoy it, too. I would never have had time to make a second cake in the past. The table was set, all the ritual items were in place, and everything was ready to go. I slipped away and had a bath with bath oil before the guests arrived. The whole seder was a delight and everyone had a great time.

And at the end of the evening, we realized, though we had not planned it, that we had Jews, Christians, Muslims, Buddhists, Hindus and a B’ahai (whose family ahd escaped from iran during the last regime there) all sitting around our seder table, enjoying one another’s company and finding meaning in the story of the Exodus.

My children said to me that night as I tucked them in to bed, “Why can’t the whole world be like our seder table?” We could feel the love and affection. All the religions got along.

I thank you Flylady, for helping me to bring the hope of this season to my friends, without the hopelessness I usually feel as the hostess.

God bless you in this season of all seasons!

Here is her recipe for the Orange Hazelnut Cake.

Jane Marie’s Chocolate Orange Hazelnut Cake for Passover

I got this recipe from Rebecca Schwed who in turn got it from Nora Cohen at Temple Beth El. I have modified it and so now consider it my own recipe.

Ingredients

6 large eggs, separated
1 and 1/4 cups sugar
6 oz. Potato starch
5 oz. (or a bit more) chocolate (can use semi-sweet or milk, but use a high quality chocolate with a smooth melting texture)
1 cup unsalted butter plus 2 T milk
1 and 1/4 cups ground hazelnut flour
1 t. vanilla extract (can be omitted for Muslim guests)
grated peel of one orange (my innovation)
1 T powdered sugar (for decoration)

Tools you will need

Electric beater
Wire whisk
Flour sifter with fine setting
Spring form pan
Glass bowl

Instructions

Grease the spring form pan with butter (do not flour dust if using during Passover)
Melt chocolate, butter and milk in a double boiler and set aside to cool to warm to the touch.
Pre-heat oven to 350 degrees
Separate eggs, putting whites in the mixer bowl, yellows in the glass bowl
Add sugar, vanilla (if used) orange rind to yolks and beat until creamy
Slowly add in chocolate and butter mixture a little at a time, beating until smooth
Add hazelnut flour and potato starch (I usually sift them together)
Beat egg whites until very stiff

Fold the chocolate mixture into the eggs whites (Here I cheat a little, and use the whisk and whisk them together, pouring it immediately into the spring form pan and putting it immediately in the oven. If you do this quickly it will be fine.)

Bake cake for about 45 minutes, or until a knife comes out clean. Remove from oven, remove ring from spring form pan, and cool. When cool, slide cake off the bottom of the spring form pan, cut off the top to give yourself a flat top and bottom, flip, and dust with powdered sugar.

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