Whether or not you celebrate Passovert, you can enjoy these four wonderful recipes. Each one is quite delicious and should be added to any recipe collection.
Passover is a holiday when the Jewish people celebrate their freedom from slavery in Egypt, and their becoming a nation. They commemorate the Exodus with many age-old traditions, and most families partake in at least some of the customs that have been performed for thousands of years. The holiday is most famous for certain aspects, such as the abundance of matzah (unleavened bread,) the flowing wine, and of course, the Seder meals. The Seder is when we relive the Passover story through eating specially prepared foods, animated story-telling, and song. The rules against eating certain types of foods on Passover lends itself to culinary creativity, and there is varied success in attempts to cook Passover foods that taste just as good as they would all year long.
Each year at this time, hundreds of thousands of Jewish families are gearing up for their Passover meals, each in their own way. Some are scrounging through all their family-favorites from years past, trying to pick out those few memorable Passover recipes that often make appearances at their Seders. Some opt for the “new and improved” versions, by checking out Kosher for Passover recipes online and in recent cookbooks. Still others are taking regular recipes and doing their best to turn them into Passover dishes by substituting key ingredients. And then, there are those few adventurous souls who will cook from their hearts with no recipes to guide them, and hope it all turns out for the best. It is up to the guests to make the final determination of whether their hopeful hosts were successful.
Once you’ve got a list of Kosher for Passover recipes you hope to use, coming up with the perfect menu for the Seder meals can also be an arduous task: choosing the right side dishes and mains, balancing proteins with vegetables and carbohydrates, and concluding with a dessert that’s so delicious that even the fullest belly can stand to accept a few more bites. The last bite of the Seder meal is traditionally supposed to be the “afikoman,” which is a piece of the matzah that was broken in half earlier in the night. But most hosts would prefer to leave their guests with a more memorable taste on their tongues. This can be achieved by trying new ideas, and experimenting in the kitchen. Here are a few great recipes that you can try inserting into your Seder menu – two are more traditional, while the others are a bit unique and contemporary. A quick tip: you may want to try out new recipes before the seder night to see if you like them, and to have a better idea of how long it will take to get everything done in time.
Here is the first of these delicious recipes. This is a wonderful traditional meal that is appreciated by many around the world.
Roasted Tomato Soup with Matza Toasts
12 large (about 4 pounds) tomatoes, stemmed and quartered
1/2 cup extra-virgin olive oil, divided
1/4 cup good-quality balsamic vinegar
12 large garlic cloves, peeled
1/2 teaspoon freshly ground black pepper
1 cup chopped yellow onions
2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish
2 cups cold water
5 pieces square matza
Extra-virgin olive oil
Preheat the oven to 500 degrees F.
Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit.
Prepare the matza toasts: Lightly brush the matza on both sides with oil and season with salt. Place the slices on a baking sheet and toast in the oven until the matzas are golden brown and just beginning to crisp, about 4 minutes.
In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups basil leaves and saute with the onions for about 1 minute.
Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat or serve at room temperature. Add the matza toasts to the top.
This is truly a delicious recipe that will win the hearts of all your guests. You may enjoy this recipe any time of year.
Maple Butternut Squash with Cranberries
2 tablespoons margarine
2 pounds butter
Garnish with torn basil leaves.
nut squash, peeled and cut into chunks
¼ teaspoon cloves
½ cup apricot nectar
¹/3 cup maple syrup
¼ cup chopped hazelnuts
In a large skillet, melt margarine. Sprinkle cloves on squash and cook, covered, over medium heat for about 10 minutes. Add apricot nectar and bring to a boil. Reduce heat and simmer, covered, for 5 more minutes. Gently stir in maple syrup and hazelnuts.
Here is a fantastic recipe that will satisfy the pallets of any guest. The seasoning and preparation make this a delicious meal.
Moroccan Beef Stew
2 tablespoons olive oil
2 pounds beef stew meat
1 onion, chopped
2 teaspoons cinnamon
1 teaspoon ginger
2 cups beef stock
¼ cup honey (You can add more if you like; my family doesn’t like it too sweet)
1 cup pitted prunes
¼ cup roasted pistachios
In a large Dutch oven, heat the oil over medium heat. Add the stew meat and sauté until no longer brown. Add onions and continue to sauté another 5 to 10 minutes. Add stock, honey, spices and prunes. Bring to a boil; reduce heat and simmer until meat is soft – about 2 hours. Sprinkle with pistachios before serving.
This is maybe the most popular of all of the recipes in this collection. It is actually quite simple and easy to make, but tastes so good.
Almond Pear Tart
1 box of nut cookies
4 tablespoons margarine, melted
Crush cookies into crumbs and add melted margarine. Line a tart or pie pan with the crust. Refrigerate
2/3 cup blanched almonds, (about ½ cup finely ground)
1 tablespoon potato starch
7 tablespoons sugar
6 tablespoons margarine
1 small can (about 13 ounces) pear halves
Mix nuts and potato starch in a food processor. Mix in sugar, then margarine, and blend until smooth. Mix in egg. Cover and chill 3 hours.
Preheat oven to 350 degrees. Spread filling over crust. Slice the pear halves horizontally and gently place in the almond filling. The fat bottom of the pear should be against the rim and all the tops meet in the center. Put five pear halves in the shell and leave approximately 2 inches between them so the filling shows a bit. Top center with sliced almonds. Bake at 350° for 55 minutes.
We hope that you enjoy these four delicious Passover recipes and invite you to share them with your friends on Facebook and Twitter. You may also enjoy trying some of the other wonderful recipes here on Recipe Corral. Thanks for stopping by.
Source: Article By Shira Galston