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Passover Cooking (Free Cookbook-Updated)

Written by Pam Reiss on Tuesday, 12 April 2011. Posted in Food Mood

Free Cookbook: To enter a draw to win a copy of Pam Reiss new cookbook Passover- a kosher collection, just leave a comment what are you cooking for pesach.

 

I grew up eating traditional Ashkenazi holiday foods lovingly prepared by my grandmothers and mother.  Though I love the briskets, chicken soup, kugels and blintzes – and they always remind me of the holidays spent with my family, I also like to try new things for Passover.  Here are a few of my favourite Passover recipes.

spinach soup 1Spinach and Zucchini Soup

If you use vegetable stock, this is a great vegetarian alternative to chicken soup and matzo balls.  If served immediately after cooking, it’s a vibrant green colour that’s perfect for spring.

 

2 Tbsp. | 30 mL olive oil

6 oz. | 170 g yellow onion, peeled and chopped (1 small)

¾ tsp. | 4 mL salt

½ tsp. | 2 mL black pepper

1 ½ lbs. | 680 g zucchini, trimmed and sliced ½-inch | 1-cm thick (4 small)

2 garlic cloves, peeled and sliced

4 cups | 950 mL chicken or vegetable stock

4 oz. | 115 g spinach leaves (2 cups | 475 mL packed)

2 Tbsp. | 30 mL fresh lemon juice

 

Heat the olive oil in a large soup pot over medium heat. Add the onions, salt and pepper and sauté until the onions start to soften, 5-6 minutes.

Add the zucchini and cook another 2-3 minutes, just to get it started. Then add the garlic and stock.

Cover and bring to a simmer, reduce heat to low and simmer gently for 5-6 minutes. Add the spinach, cover and cooker another 2 minutes.

Use an immersion blender to puree the soup until smooth (or do it in small batches in a blender or food processor).

Add the lemon juice and stir to combine. Serve on its own or with matzo balls.

cornishHerb Roasted Cornish Hens

 

This is a really simple poultry recipe that will make your guests think you spent hours on the prep.  There’s no need to marinate the hens, but you can certainly prep them a few hours in advance, refrigerate, then put them in to roast about one hour before you’re ready to eat.

 

2 x 1 ½ lb.  | 680 g Cornish hens, cut in half

2 Tbsp. | 30 mL lemon juice

1 Tbsp. | 15 mL olive oil

2 large garlic cloves, crushed

1 tsp. | 5 mL finely chopped fresh rosemary

2 tsp. | 10 mL finely chopped fresh oregano

1 Tbsp. | 15 mL finely chopped fresh Italian parsley

½ tsp. | 2 mL black pepper

¾ tsp. | 4 mL salt

 

Preheat the oven to 375 F | 190 C.

Clean and rinse the hens and pat them dry with paper towel. Place the hens in a roasting pan, skin side up.

Mix the remaining ingredients together in a small bowl and pour the mixture over the hens.

Rub the mixture into each half, making sure you use your fingers to push some under the skin.

Arrange the hens in a single layer in the pan, then roast for half an hour.

Spoon some of the juices over the hens and roast another half hour, until the skin is golden brown and the juices run clear when you stick the point of a knife into the leg joint.

amaretti

Amaretti Cookies

 

This Italian cookie is a perfect recipe for Passover – especially if you love almonds, like I do.

 

12 oz.| 340 g finely ground almonds (3 cups | 710 mL)

10 oz. | 280 g sugar (1 ¼ cups | 295 mL)

Pinch of salt

2 large egg whites

1 tsp. | 5 mL vanilla extract

1 tsp. | 5 mL almond extract

Sugar for sprinkling on top

 

Preheat oven to 325 F | 160 C.

Place the almonds, sugar and salt in the bowl of a food processor and pulse a few times, until mixed.

Add the egg whites and extracts and pulse until a smooth dough is formed.

Scoop 1 Tbsp. | 15 mL of dough and roll into a ball. Place on a parchment-lined baking sheet.  Continue with the rest of the dough.

These cookies do not spread much, so they can be placed fairly close together – leave about ½-inch | 1-cm between them.

When they’ve all been shaped, sprinkle the tops of the cookies with a little sugar – 1 tsp. | 15 mL should be enough for all of them.

Bake for 25-30 minutes, until they’ve cracked slightly and are golden brown.

Cool completely before eating. They can be stored in an air-tight container for 3-4 days.

 

Makes 30.

Don't forget to leave a comment on what you're cooking to enter a draw to win a free cookbook.
(Draw will take place on Fri. April 15)

Congratulations Plums on winning the cookbook!

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About the Author

Pam Reiss

Pam Reiss is the co-owner of Desserts Plus, a kosher catering company
and food store in Winnipeg, Canada.  She is also the author of Soup –
A Kosher Collection and Passover – A Kosher Collection.
www.pamelareiss.comtwitter.com/pamreiss

Comments (24)

  • SarahBrodsky
    12 April 2011 at 15:58 |

    I think I'm making sweet potato kugel.

  • njmom
    13 April 2011 at 00:49 |

    French Roast

  • Doctor
    13 April 2011 at 09:13 |

    I think I'll make spare ribs.

  • chaviegifter
    13 April 2011 at 19:59 |

    I think I will try the Amaretti Cookies

  • HeidiJ
    14 April 2011 at 02:05 |

    going to my mom so I'm pretty much off the hook!

  • kosherfoodie
    14 April 2011 at 03:07 |

    Pots and Pots of chicken soup!

  • Diet
    14 April 2011 at 12:23 |

    Ameretti cookies look good!

  • plums
    14 April 2011 at 22:16 |

    i will b''h be making passover sponge cake, fish cutlets, loads of salad, chicken soup and will try amaretti cookies if i get my hands on skinless almonds. yumme.

  • malkie
    14 April 2011 at 22:32 |

    meatballs

  • becky123
    14 April 2011 at 23:50 |

    crepes for mom

  • Restaurant
    14 April 2011 at 23:52 |

    Spinach soup sounds delicous. If I can find spinach I'll try it.

  • dev
    15 April 2011 at 00:09 |

    Just posted a yummy french roast

  • cookie
    15 April 2011 at 03:50 |

    French roast, chicken soup, apple kugel, vegetable kugel, apple compote, chicken cutlets and more...

  • smolly
    15 April 2011 at 04:51 |

    ill just stick to my freezer cakes, chicken soups, and lemon ices...and chicken cutlets in potato starch!!

  • chossid
    15 April 2011 at 07:20 |

    Strawberry sorbet, dried fruits, fruit leather......

  • Aviva_Hadas
    15 April 2011 at 09:48 |

    Brisket! It wouldn't be Pesach with out the Brisket.

  • theALprincess
    15 April 2011 at 14:59 |

    I'm going to have to try those Amaretti Cookies, but roast and braised vegetables and fruit compote are the usual.

  • AidelK
    15 April 2011 at 15:35 |

    Thanks for the recipes--would love to win this cookbook! I turned over my kitchen this week, so I'm in the throes of pesadik cooking now. I'm keeping it simple and traditional for Shabbos, but hope to spice things up a little for Pesach. I always make a big batch of guacomole to spread on matzo. I'm also marinating sliced onions with vinegar, olive oil, and spices to toss into salads. Chag Kasher V'Sameach!

  • rochelboyd
    15 April 2011 at 16:21 |

    Thanks for the recipes. I'm always looking for new Pesach ideas. This year I'll be cooking a bunch including: almond-crusted chicken, red snapper with a mango & avocado salsa, pepper steak & baked potatoes (for the hubby), and tzimmes...
    Thanks for hosting the giveaway. Hope ya'll have a Kosher & Freilechen Pesach.

  • Baker
    15 April 2011 at 16:52 |

    Thanks for the recipes. They were great. It really came to good use.

  • INSPIREME
    15 March 2012 at 18:35 |

    I'll be making tons of stuff...compote, cakes, desserts, main dishes, soups, what not!

  • RachaelGR
    25 March 2012 at 02:48 |

    I plan to make a lot of roasted veggies and different salads this year. I want to go "light." But those amaretti cookies look awesome. My mom just passed away, and she was always searching for almond maccaroons instead of the yucky coconut. I think I'll make those in her memory.

  • malkie
    02 April 2012 at 15:32 |

    Meat, meat and more meat. we don't eat chicken on Pesach and the men here like to meat every day. So more meat. And some meat soup.

  • dkny
    03 April 2012 at 13:53 |

    I just cooked 4 roasts this morning - 2 briskets, delmonico roast and chuck steak

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