Passover Recipes
Passover Recipes
Recipes by Executive Director, Shelley Engel, FSA
Passover Potato Kugel- the perfect side dish for leftover brisket!
Ingredients:
* 2 lbs russet potatoes (about 10 medium-sized potatoes)
* 1 whole large onions
* 3 eggs
* 1 tsp salt
* 1 tsp black pepper
* 3 tbsp potato starch
* 1/2 cup schmaltz or extra virgin olive oil, (schmaltz gives amazing flavor; use olive oil to keep it vegetarian)
Directions:
Place a 9x13 baking dish or pan in the oven and preheat oven to 400 degrees, letting the dish heat up inside. Peel the potatoes, then use a food processor or hand grater to grate them into large shreds. Place the potato shreds in a large mixing bowl and cover with cold water. Let the shreds sit for a few minutes. Peel and shred the onion. In a medium bowl, whisk together the eggs, salt and pepper until fluffy. Drain the potato shreds in a colander, pushing down firmly on top of the shreds with your hands to push out the excess liquid. Place grated potatoes in a large bowl. Add the seasoned eggs, grated onions and potato starch to the bowl. Use your hands to mix all ingredients together until well combined. Take the preheated baking dish out of the oven. Quickly pour in 3 tbsp schmaltz or olive oil, carefully spread the fat around the bottom and sides of the hot dish. Spread the potato mixture into an even layer in the baking dish (it should sizzle!), then drizzle remaining 1 tbsp of melted schmaltz or olive oil across the top. Bake uncovered at 400 degrees for 60-70 minutes until the top is nicely browned all across the top. If it seems to be browning too fast (before the center is cooked), cover the kugel to keep it from over-browning. Let it sit for 5-10 minutes before slicing and serving.
Carrot Kugel
Ingredients
* 2 lbs. carrots, cut into chunks
* ½ cup chopped nuts (e.g., walnuts or almonds)
* ¼ cup brown sugar, lightly packed
* 6 eggs
* 4 Tablespoons potato starch
* ⅓ cup honey
* ½ cup oil
* 2 teaspoons vanilla extract
* 2 teaspoons baking powder
* ½ teaspoon ground cinnamon
Instructions
Cook carrots in boiling, salted water until tender, about 20 minutes. Drain well and let cool.
Preheat oven to 350°F
In a food processor, process nuts and brown sugar until crumbly, 8 to 10 seconds. Remove from bowl and set aside.
Puree carrots until smooth, 20 to 25 seconds. Add eggs and mix well. Add remaining ingredients (except for reserved nut mixture) and process until smooth
Pour mixture into a sprayed 9x13-inch glass baking dish and sprinkle with nut mixture. Bake in oven at 350°F for about 1 hour, until nicely browned.
Note: This kugel freezes well, and can be served hot or at room temperature.
Matzah Crack (Chocolate Covered Matzah)
This recipe is so good and easy, my family asks for it all year long! I am sure you have all the ingredients in your house!
Ingredients
* 3 to 4 sheets matzah
* 1/4 teaspoon kosher salt (or, sea salt)
* 1 1/2 cups semisweet chocolate chips (or, dark chocolate)
* 3/4 cup Passover margarine (or, butter)
* 1/2 cup brown sugar
* Optional: 1 cup walnuts, hazelnuts or pecans (chopped)
Steps to Make It
* Preheat oven to 350 F. Line a baking sheet with foil. Spray with cooking spray.
* Spread the matzos in the pan in a single layer, breaking them to fit if necessary.
* Heat the butter or margarine and brown sugar in a medium saucepan to a boil.
* Pour evenly over matzo, spreading with a knife to make sure the matzo is well covered.
* Bake 10 to 15 minutes until the caramel is a golden brown.
* Turn off the oven, and remove the matzo. Sprinkle the chocolate chips evenly over the matzo.
* Return the matzo to the oven. Let it sit in the warm (turned off) oven for 2 minutes. Remove and spread the chocolate evenly with the back of a flat spatula or a knife.
* Top with nuts, if using. Sprinkle with kosher salt.
* Put in the refrigerator for 4 hours to cool off and harden.
Enjoy