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Articles from Passover
Mango-Date Haroset
Mango-Date Haroset
By Jeffrey Nathan @ 4:32 PM :: 11333 Views :: 864 Comments :: :: All, Salads, Holidays, Passover, Vegetarian

On the Passover plate, haroset may represent the mortar and bricks the Hebrews used to build the Egyptian pyramids, but this doesn't mean it should look like mud!  My haroset has a bright golden color (thank you, mangoes) and an intriguing exotic flavor that everyone at the table will enjoy – even those picky eaters who have been spreading the same haroset on their matzo for the last few decades.

Food Editor's notes:  This haroset is very tasty, refreshing, and colorful.  It is lighter than the traditional version, has an interesting assortment of fruits, and is low on the nut quotient.  My bet is that everyone at your seder table will love this haroset.  It looks so pretty, too!  And, you can make it hours, even a day, in advance, which is a valuable attribute for a Passover seder dish!

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Ilene Gilbert's Lemon Meringue Dessert
Ilene Gilbert's Lemon Meringue Dessert
By Norene Gilletz @ 4:25 PM :: 14575 Views :: 357 Comments :: :: All, Desserts, Holidays, Passover

My friend and dietician, Ilene Gilbert, shared this winner with me.  Prepare and freeze it in advance.  To reduce fat and calories, omit the crust.  You need 6 eggs plus 6 egg whites for this recipe, but one serving contains just half a yolk.  This yummy dessert will disappear in a flash at your Seder meal!

Food Editor's notes:  This is a spectacular dessert for a Passover seder!  It basically tastes like a frozen lemon meringue pie, but it looks so elegant when released from its springform pan and placed on a beautiful round platter.  The filling is a little different – more like a lemon mousse – and the thin crust is nice and crisp.  Fresh lemon juice will taste best.  And be sure to freeze the dessert for several more hours after the meringue has been browned in the oven.  No one will expect a dessert like this to end a seder meal, but it really is perfect – sweet and tangy, cool and refreshing, light, and delicious!  And easy, too – it's all made in advance, in 3 different stages, and will keep in the freezer for days.  Garnish and serve with raspberries or sliced strawberries for some color and extra pizzazz. 

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Norene's Lemon Meringue Clouds
Norene's Lemon Meringue Clouds
By Norene Gilletz @ 4:24 PM :: 42068 Views :: 1588 Comments :: :: All, Desserts, Holidays, Passover
Here's one of my favorite Passover cookies which comes from my low-fat cookbook "Healthy Helpings."  These guilt-free treats taste a lot like lemon meringue pie!  They're easy to make and fat-free.  Each cookie contains just 14 calories and 3 grams of carbohydrate!  It's the perfect ending for any meal, Passover or year 'round.  Enjoy!
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Tart Lemon Curd
Tart Lemon Curd
By Judy Rosenberg @ 4:22 PM :: 7339 Views :: 487 Comments :: :: All, Desserts, Holidays, Passover

Food Editor’s Note: Use this lemon curd in Judy’s Tart Lemon Cheesecake, to fill a sweet pastry crust, or to spoon over a good Sponge Cake or pound cake.

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Killer Horseradish
Killer Horseradish
By @ 4:16 PM :: 93815 Views :: 2 Comments :: :: All, Salads, Holidays, Passover, Pareve

This is not much of a recipe and the process is very simple, but here it is.

 

Food Editor's Notes:

I made maror (bitter herbs – usually horseradish) for the first time using this recipe. Don’t be scared away by Larry’s description of the horseradish fumes. They weren’t quite as strong as he says. I grated the horseradish in my food processor under the range hood in my kitchen. When I opened the processor and removed the grated root, I did have to hold my face away, but it wasn’t nearly as bad as I thought it would be. This is an easy and quick recipe and you will feel good about making from scratch this essential seder food. If you are used to the red color and slightly milder flavor of store-bought horseradish, use canned beets (one small or large can, drained) instead of or in addition to the sugar.

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Garlic Green Beans
Garlic Green Beans
By Jamie Stolper @ 3:43 PM :: 3060 Views :: 143 Comments :: :: All, Salads, Holidays, Passover, Pareve, Vegetarian

Simple, but delicious, this vegetable will complement almost any entrée.

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Gefilte Fish
Gefilte Fish
By Linda Polivy @ 3:29 PM :: 3519 Views :: 119 Comments :: :: All, Fish, Holidays, Passover

Food Editor’s Note: Linda is well known for her gefilte fish. Her family wouldn’t celebrate a Jewish holiday without it. When I decided to make my first attempt at this traditional dish, I went straight to her. I was pleasantly surprised that it was not as difficult to make the fish as I had imagined, and the result is well worth the effort - much lighter and fresher-tasting than the bottled or canned variety. Thanks to Linda, my family will now have homemade gefilte fish on Pesach and Rosh Hashanah!

This recipe makes 40-50 pieces of fish, enough for one or two large seders and maybe even some left over. You need two large pots for this amount, but you can easily halve the recipe if you wish. The proportions of the different types of fish used can be adjusted to suit your tastes. Ask at your fish market for advice. I have used bass instead of pike with excellent results. Once made, the fish lasts 10-12 days in the refrigerator.

 
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Fresh Strawberry Pie
Fresh Strawberry Pie
By Jamie Stolper @ 3:22 PM :: 3024 Views :: 128 Comments :: :: All, Desserts, Holidays, Passover, Pareve

This is a wonderful dessert for spring, when strawberries are at their peak.  We tested this recipe as a Passover dessert, as a friend of mine said she makes two of these every year for her seder and everyone looks forward to them.  All our tasters loved the flavor and texture of the filling, fresh and fruity, but not overly sweet.  The recipe below is a variation of the one in New Kosher Cuisine for All Seasons, contributed by Sena Yamuder of Izzy's Kosher Catering in Rhode Island.  Try different crusts to vary the taste, such as the butter crust in Judy Rosenberg's Raspberry Cream Cheese Tart or Apple Rustica, or the macaroon crust in Suzanne Weixel's Cheese Cake.  This pie is delicious, but the glaze and the crust don't hold up well for more than a day.  It's best to prepare the pie crust, glaze, and strawberries ahead of time and then assemble shortly before serving.  For Passover, assemble the pie just before sitting down to the seder and pop it into the fridge to stay cool and firm.  Make sure the whole strawberries used in the pie are of top quality for the best presentation and taste.

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Etrog Marmalade
Etrog Marmalade
By Melinda Strauss @ 3:11 PM :: 10261 Views :: 291 Comments :: :: All, Desserts, Holidays, Passover, Pareve

Etrog, or citron, has a distinctive taste, and this recipe uses less sugar than jam recipes so that the taste comes through.

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Piquant Cranberry Sauce
Piquant Cranberry Sauce
By Julie Weisman @ 2:57 PM :: 9532 Views :: 858 Comments :: :: All, Salads, Holidays, Passover

The piquancy comes from fresh thyme and just a bit of Dijon mustard.

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