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Passover Cooking (Free Cookbook-Updated)
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 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.
Herb 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 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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Comments (24)
I think I'm making sweet potato kugel.
French Roast
I think I'll make spare ribs.
I think I will try the Amaretti Cookies
going to my mom so I'm pretty much off the hook!
Pots and Pots of chicken soup!
Ameretti cookies look good!
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.
meatballs
crepes for mom
Spinach soup sounds delicous. If I can find spinach I'll try it.
Just posted a yummy french roast
French roast, chicken soup, apple kugel, vegetable kugel, apple compote, chicken cutlets and more...
ill just stick to my freezer cakes, chicken soups, and lemon ices...and chicken cutlets in potato starch!!
Strawberry sorbet, dried fruits, fruit leather......
Brisket! It wouldn't be Pesach with out the Brisket.
I'm going to have to try those Amaretti Cookies, but roast and braised vegetables and fruit compote are the usual.
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!
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.
Thanks for the recipes. They were great. It really came to good use.
I'll be making tons of stuff...compote, cakes, desserts, main dishes, soups, what not!
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.
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.
I just cooked 4 roasts this morning - 2 briskets, delmonico roast and chuck steak