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    Good Eating's Passover Recipes
    Good Eating's Passover Recipes
    Good Eating's Passover Recipes
    Ebook195 pages1 hour

    Good Eating's Passover Recipes

    By Chicago Tribune

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    About this ebook

    Recipes filled with the traditional tastes of Passover—plus a few inventive twists.

    Good Eating’s Passover Recipes is a cook’s guide to preparing for the Seder and the rest of the holiday week. This collection includes dozens of mouth-watering dishes from the Chicago Tribune, which has been publishing delicious Passover-friendly recipes for years.

    You’ll find the classic staples of any Passover meal, including matzo ball soup, brisket, haroset, gefilte fish, tzimmes, kugel, cakes, and other desserts. There are also variations on traditional recipes and unique entrees and sides—such as caponata, Moroccan meatballs, salmon cakes, and cucumber-wasabi sauce. All recipes can be adapted for varying levels of Kosher for Passover observance practices.

    Includes photos
    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateMar 5, 2013
    ISBN9781572844490
    Good Eating's Passover Recipes

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      Book preview

      Good Eating's Passover Recipes - Chicago Tribune

      passoverRecipes_web.jpgpassoverRecipes_titlepage.jpgseder_BobFila.jpg

      Sedar

      Copyright 2013 by the Chicago Tribune

      All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including copying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

      Chicago Tribune

      Tony W. Hunter, Publisher

      Vince Casanova, President

      Gerould W. Kern, Editor

      R. Bruce Dold, Editorial Page Editor

      Bill Adee, Vice President/Digital

      Jane Hirt, Managing Editor

      Joycelyn Winnecke, Associate Editor

      Peter Kendall, Deputy Managing Editor

      Ebook edition 1.0 February 2013

      ISBN-13 978-1-57284-449-0

      Agate Digital is an imprint of Agate Publishing. Agate books are available in bulk at discount prices. For more information visit agatepublishing.com.

      A NOTE TO THE READER

      This book was created using various content and recipes published by the Chicago Tribune over the past decades. The editors have carefully selected from the Tribune’s rich archive of material. Not all recipes are certified kosher. For kosher or kosher-for-Passover compliance, check the rules with your rabbi.

      TABLE OF CONTENTS

      A NOTE TO THE READER

      SAUCE & STOCK

      BASIC FISH STOCK

      HORSERADISH SAUCE

      LEMON-HORSERADISH SAUCE

      PLUM SAUCE

      SALADS

      CARROT & CILANTRO SALAD

      EGGPLANT & RED PEPPER SALAD

      PASSOVER SALAD WITH HORSERADISH DRESSING

      ROASTED BEET, RADICCIO, AND WALNUT SALAD

      HAROSET

      CLASSIC HAROSET

      EGYPTIAN HAROSET

      SURINAME HAROSET

      YENEMITE CHAROSET

      PANCAKES, MUFFINS, & ROLLS

      FRIED MATZO PANCAKES

      PASSOVER COTTAGE CHEESE PANCAKES

      PASSOVER ROLLS

      GEFILTE & WHITEFISH

      3-FISH GEFILTE FISH

      FANNY’S GEFILTE FISH

      FISH WITH LEMON SAUCE

      GEFILTE FISH NANCY ABRAMS’ WAY

      GEFILTE-STYLE STUFFED WHITEFISH

      LOEFF/FREEMAN GEFILTE FISH

      MATZO-CRUSTED PERCH

      MATZO

      FRIED MATZO

      MATZO CREPES

      SOUP

      MATZO BALL SOUP

      MATZO-WALNUT KNAIDLACH

      TAMAR BRONSTEIN’S CHICKEN SOUP

      TAMAR BRONSTEIN’S MATZO BALLS

      BRISKET

      APPLE SPICED BRISKET

      BEEF BRISKET WITH CARROT AND SWEET POTATO TZIMMES

      BRISKET OF BEEF

      BRISKET WITH APRICOTS AND PRUNES

      MOROCCAN-AMERICAN BRISKET WITH VEGETABLES AND OLIVES

      PASSOVER BRISKET WITH FRUIT

      PEPPERED BRISKET WITH MELTED SWEET ONIONS AND PRUNES

      TZIMMES

      CARROT TZIMMIS

      IDA SHILCRAT’S TZIMMES

      MAIN DISHES

      CHICKEN SAUTÉ WITH ROASTED BELL PEPPERS AND POTATOES

      LIBYAN MEAT AND POTATO BAKE (MAFROOM)

      MAPLE-CHILI-GLAZED LAMB CHOPS

      MEAT AND LEEK PATTIES

      MOROCCAN MEATBALLS

      MOROCCAN-STYLE FISH

      PASSOVER SALMON CAKES WITH CUCUMBER-WASABI SAUCE

      ROAST LAMB WITH GARLIC, ONIONS AND POTATOES

      SALMON STEAKS WITH HERB SAUCE

      SAUTÉED LAMB CHOPS

      SIDE DISHES

      ASPARAGUS WITH FRESH HERBS

      CAPONATA

      CARROTS WITH GARLIC AND CUMIN (CHEERSHE)

      IDA SHILCRAT’S CHOPPED LIVER

      CARROTS WITH GARLIC AND CUMIN (CHEERSHE)

      LEEK FRITTERS

      MATZO-FARFEL, RISOTTO-STYLE

      MOROCCAN-STYLE EGGPLANT

      PASSOVER EGG ROLLS

      SEPHARDIC-STYLE HARD-COOKED EGGS

      SPICY HOT VEGETABLES (MASSIR)

      SYRIAN STUFFED PRUNES

      WENDY PASHMAN’S GRILLED VEGETABLES

      ZUCCHINI CASSEROLE WITH DILL

      KUGEL

      ALSATIAN ALMOND RAISIN MATZO KUGEL

      JERUSALEM KUGEL

      PASSOVER CHEESE KUGEL

      SOPHIE BERGER’S VEGETABLE KUGEL

      CAKES & TORTES

      BANANA SPONGE CAKE

      CITRUS DAIRY CHEESECAKE WITH LEMON CURD

      FLOURLESS CHOCOLATE CAKE

      FLOURLESS CHOCOLATE PECAN TORTE

      FLOURLESS CHOCOLATE TORTE

      MOIST ITALIAN CHOCOLATE TORTE

      NOTHING CAKE

      PASSOVER ORANGE SPONGECAKE

      SHOSHANA’S PASSOVER ROULADE

      UPDATED PASSOVER SPONGECAKE

      FRUIT & COMPOTE

      COCONUT MACAROONS

      RASPBERRY JAM CAKE WITH WARM BERRY COMPOTE

      MERINGUE ROULADE WITH LEMON CURD AND RASPBERRY SAUCE

      POACHED CINNAMON PEACHES

      TROPICAL FRUIT CUP

      ETTI’S COMPOTE

      HONEY GLAZED FRUIT KEBABS

      PASSOVER LEMON BARS

      CHOCOLATE RASPBERRY DREAMS

      RAISIN SYRUP

      SWEET TREATS

      ALMOND TART WITH SOFT ALMOND MERINGUE AND PINEAPPLE JAM

      CHOCOLATE-COVERED MATZO CARAMEL SQUARES

      FRENCH CHOCOLATE HAZELNUT GATEAU

      FROZEN MAPLE MOUSSE

      PAVLOVA

      WHITE CHOCOLATE-DIPPED MACAROONS

      SOURCES

      PHOTO CREDITS

      SAUCE & STOCK

      BASIC FISH STOCK

      Preparation time: 10 minutes

      Cooking time: 30 minutes

      Yield: About 7 quarts

      About 5 pounds fish bones and heads, or more

      2 large onions, about 6 ounce each, quartered, with skin on

      3 carrots, peeled, sliced

      3 ribs celery, sliced

      2 teaspoons salt or to taste

      2 bay leaves, optional

      7 quarts water

      1. Clean blood from fish bones; remove gills and brains. Your fishmonger will do this on request, but still check for blood and remove any.

      2. Place all ingredients in large pot; simmer 30 minutes. Skim occasionally. Strain finished stock through fine mesh strainer. Refrigerate up to 1 week or freeze up 8 months.

      horseradish_BobFila.jpg

      Horseradish

      HORSERADISH SAUCE

      Yield: 1/2 cup

      1/4 cup sour cream, crème fraîche or plain yogurt

      2 tablespoons bottled horseradish, drained and squeezed dry

      2 teaspoons lemon juice

      2 teaspoons German-style or Dijon-style mustard

      White pepper and salt

      1. In a bowl, combine sour cream, horseradish, lemon juice and mustard. Stir until blended, then add pepper and salt to taste. Cover and refrigerate until needed.

      LEMON-HORSERADISH SAUCE

      Makes about 1 1/4 cups

      1 cup commercial mayonnaise

      1 tablespoon lemon juice

      1 tablespoon prepared horseradish

      1/4 teaspoon freshly ground black pepper

      3 tablespoons Dijon mustard

      1/2 tablespoon soy sauce

      1 tablespoon chopped chives, optional

      1. In a medium bowl, thoroughly combine mayonnaise, lemon juice, horseradish, pepper, mustard and soy. Taste, adjust seasoning as desired, and stir in optional chives.

      PLUM SAUCE

      Preparation time: 15 minutes

      Cooking time: 5 minutes

      Yield: 1 cup

      This sauce can be made 5 days in advance and refrigerated.

      1 can (16 ounces) red or purple plums

      1/4 cup red currant jelly

      3 tablespoons lemon juice

      1. Drain plums and remove pits. Puree plums, jelly and lemon juice in a food processor or blender until smooth.

      2. Heat to boil in a small pan, then simmer 2 minutes. Serve hot.

      SALADS

      CARROT & CILANTRO SALAD

      Preparation time: 15 minutes

      Cooking time: 20 minutes

      Yield: 6 servings

      Adapted from a recipe from Ayelet Danino.

      8 carrots, peeled, thinly sliced

      1/2 bunch cilantro, finely chopped

      Juice of 1 lemon

      2 cloves garlic, minced

      1/4 teaspoon each: ground cumin, sweet paprika

      1 teaspoon each: salt, freshly ground pepper

      1. Cover carrots with water in a large saucepan. Heat to a boil over medium-high heat; reduce heat to simmer. Cook until fork-tender, about 20 minutes. Drain; set aside.

      2. Combine cilantro, lemon juice, garlic, cumin, paprika, salt and pepper in a medium bowl. Add carrots to mixture; toss to evenly coat carrots. Set aside at room temperature 30 minutes or refrigerate overnight.

      EGGPLANT & RED PEPPER SALAD

      Preparation time: 20 minutes

      Standing time: 45 minutes

      Cooking time: 30 minutes

      Yield: 6 servings

      Adapted from a recipe from Ayelet

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