TEE Cooking Together Circle Passover Recipes Spring 2021

Temple Emanuel Cooking Together Circle Spring 2021 Passover Cookbook 1

Passover Checklist 1. Haggadah for each person 2. Kippot for each male guest 3. Sedar plate  Karpas – parsley/celery/cucumber/potato symbolizes the coming of Spring and suggests the perpetual renewal of life and the ever-sustaining hope of human redemption.  Chazeret- lettuce  Maror (Bitter Herbs) – Horseradish – symbolizes the bitterness of Israel’s bondage in Egypt.  Charoset- mixture of wine, apples nuts – symbolizes the mortar which the Israelites used in building the “treasure cities for Pharoah”.  Z’orah – shankbone (roasted chicken neck/wing) – commemorates the paschal sacrifice which our ancestors brought to the Temple on Passover in ancient times.  Beitzah – hard boiled egg – symbolizes the festival sacrifice which was always brought to the Temple on festive occasions and which on Passover, supplemented the paschal lamb. 4. Matzah cover with 3 compartments for matzot – two of these matzot symbolize the two loaves of bread over which the usual benediction is pronounced on Shabbat and festivals. The third matzoh emphasizes the role of the matzoh in the Passover ritual – the matzoh is a symbol of the affliction of slaves in Egypt and a reminder of the haste of their departure. 5. Elijah’s Cup 6. Plates of extra matzot 7. A few saucers of salt water, charoset, shredded maror, and a couple of large bowls of assorted vegetables to be placed at strategic places around the table. 8. Bottles of grape juice 9. Bottles of wine 10. Kiddush cup for each person – 4 cups of wine are to be offered during the Seder service: one at Kiddush, one following the recital of the first part of the Hallel; one after Grace and one at the conclusion of the Seder. These four cups symbolize the fourfold promise of redemption which, according to the Bible, G-d pledged to Israel: “I will bring you forth,” “I will deliver you” “I will redeem you,” and “I will take you”. 11. Small bowl of saltwater – symbolizes the tears shed in Egypt. 12. Bowl of hard-boiled eggs 13. Pillow for reclining for the Seder leader (and for guest, optional) 14. Optional – Simple gifts for all the children and/or guests. 2

Sephardic Charoseth Submitted by Ronit Ron 1-2 cups diced walnuts 1 lb. dates 1 cup Manischewitz sweet red wine Cinnamon Mix together. Charosis Submitted by Julie Stein 2 tart apples ½ cup nuts ¼ teaspoon cinnamon 1 teaspoon honey 1 Tablespoon Passover sweet wine Pare and core apples. Chop apples and nuts together, finely. Add cinnamon, honey and wine. Serves 10-12. 3

Chicken Marbella Submitted by Julie Stein Sauce 1 cup pitted prunes ½ cup pitted green olives ½ cup capers ½ cup red wine vinegar ½ cup olive oil 1 head minced garlic 1 cup brown sugar 1 cup white wine ½ cup chopped fresh parsley ¼ cup chopped fresh oregano Combine all ingredients listed above and refrigerate overnight. You may include some of the liquid from the capers and olives (not all or there will be too much sauce). Best way to dissolve the brown sugar is to start with the brown sugar in a large mixing bowl and add red wine vinegar and white wine first and stir thoroughly. Chicken 2-3 lbs. boneless skinless chicken breasts Matzah meal Salt and pepper 1 egg Dip chicken breast in egg, then in seasoned matzah meal and sauté until coating is brown. Preheat oven to 350°F. Coat baking dish with small amount of sauce to prevent sticking. Add chicken to baking dish and top with remaining sauce. Bake covered for one hour. Serves: 6 4

Passover Farfel Kugel Submitted by Amy Garber 3 eggs ¼ cup sugar 2 cups chopped farfel 2 16oz. cottage cheese 1 16oz. sour cream ½ cup butter, melted ½ cup apricot preserves Topping ½ cup chopped walnuts 2 Tablespoons sugar 1 teaspoon cinnamon Beat eggs until light. Gradually beat in sugar and then cottage cheese, sour cream, butter and preserves. In another bowl, soak farfel in water. Squeeze out excess water. Add farfel to sour cream mixture and stir. Put all together in 9”x 12” Pyrex. Put toppings on. Bake uncovered at 350°F for 40-45 minutes. 5

Farfel Dressing Submitted by Nancy Rousso 4 cups Matzo Farfel 1 cup boiling water 4 eggs, beaten 1 large onion 4-5 celery stalks 1 large package of button mushrooms 1 1/2 cups of chicken Stock (prefer Telma) Salt, Pepper, Garlic powder to taste 6 Tablespoons olive or vegetable oil 5 teaspoons butter Kitchen items: Large Bowl, colander, Large Non-stick frying pan, spatula, 9” x13” 3 quart Pyrex dish (lightly spray with cooking spray) Preheat oven to 350°F. Prep ingredients ahead of cooking: Beat 4 eggs in separate bowl Chop onion into small pieces Slice celery into ¼ inch pieces Slice mushrooms medium thick Have oil and butter ready to use In a large non- stick skillet or frying pan place 1 teaspoon butter and 1 Tablespoon oil on medium high heat. Sauté onions and celery until they are somewhat translucent. Put aside in a bowl. In same pan add 1 teaspoon butter and 1 Tablespoon oil and sauté mushrooms. Once cooked, add to bowl with onions and celery. In a large bowl place matzo farfel. Pour one cup bowling water over Farfel to dampen farfel. Drain immediately in a colander. Return Farfel to bowl and mix with 4 beaten eggs. Once again prepare frying pan with 1 teaspoon butter and 1 Tablespoon oil. Turn onto medium high heat. Spread 1/3 mixture into entire frying pan. Allow to cook until bottom side is getting brown. With a plastic spatula cut round “pancake” into 4 pieces. Lightly brush tops of pieces with olive oil before turning over to cook 2nd side. Allow 2nd side to cook until lightly browned. Place cooked quarter pieces of farfel into Pyrex dish and lightly chop into pieces with spatula. Repeat cooking farfel 2 more times! And add to Pyrex dish. Add onion, celery and mushroom mixture and mix well. Season with salt, pepper and garlic powder to taste. Mix well. (If using Telma go light on seasonings). 6

Add 1 1/2 cups chicken stock to Pyrex mixture. Cover with foil and bake about 45 minutes until all liquid is absorbed. Will keep for several days in fridge and can be reheated in oven or microwave! Serves 8-10 Potato Kugel Submitted by Amy Garber 3 eggs 1 large onion, chopped in food processor ¼ cup chicken fat 1/3 cup cake meal 5 potatoes, peel and chopped in food processor Lots of salt and pepper Preheat oven to 350°F. Put chicken fat in Pyrex and get hot in the oven. Mix all other ingredients and put into hot Pyrex. Bake for 1 hour, uncovered. 7

Passover Derma Submitted by Julie Stein ½ cup grated carrots 1 large onion, chopped 1/2 cup finely chopped celery 2 cloves garlic, crushed 3 cups crushed egg matzah 2 eggs, beaten 1 cup pareve margarine, melted 1 teaspoon salt ¼ teaspoon pepper ¼ teaspoon poultry seasoning Preheat oven to 350°F. Combine all ingredients in a large bowl. Mix well. Place a 20” piece of foil on a cookie sheet. Shape mixture into a 16” roll. Bring up 2 sides up over derma; fold down loosely in a series of locked folds, allowing for heat circulation and expansion. Fold each end up and over again; crimp to seal. Bake for 45 minutes. Unwrap and cut while hot into 1/2” thick slices. Makes one 16” roll. 8

Quajado De Spinca with Farfel Submitted by Lori Dorsky 2 lbs. fresh spinach, washed, cut and drained 6 eggs, beaten 1 cup grated Parmesan or Romano cheese ½ cup farfel, soaked in warm water and squeeze dry 4oz. cottage cheese 2 teaspoons salt and pepper Mix all ingredients thoroughly. Bake in greased hot 9” x 9” baking dish in preheated 400°F oven for approximately 25 minutes. Add extra cheese if desired. Feta can replace cottage cheese. 9

Spinach Ricotta Pie with a Hint of Feta Submitted by Roxanne Travelute 1/3 cup olive oil 1 large onion, thinly sliced 2 bunches spinach, cut into ribbons and thoroughly dried (1 pound) 1 ½ cup ricotta cheese 4 eggs 1 cup feta cheese, crumbled 1 Tablespoon dried oregano Salt & pepper, to taste Preheat oven to 375°F. Heat the oil in a heavy pot over high heat. Add the onion and sauté until translucent, about 3 minutes. Add the spinach in batches, if necessary, and sauté until the ribbons are just wilted. Lightly beat the ricotta and eggs together in a bowl. Add the spinach mixture, feta, oregano, salt and pepper. Mix thoroughly. Pour the batter into a greased 9” x 13” pan. Bake for about 40 minutes, until the top is lightly browned. Serve warm or at room temperature. 10

Sheila’s Tzimmes Submitted by Julie Stein A tzimmes, literally speaking is a “fuss”. If someone say, “why are you making such a big tzimmes over this”, they mean you are making a big deal out of a simple matter. I suppose the dish is called a tzimmes because it is a mishmash of carrots, sweet potatoes and dried fruits. While tzimmes can be made with or without meat, mine is completely vegetarian and made rich with honey. Use some of the margarine to oil the baking pan. 1 ½ lbs. carrots, peeled and cut into 1 ½” thick pieces 4 large, sweet potatoes (8oz. each), peeled and cut into 1 ½”cubes ½ lb. pitted prunes, cut in half crosswise 1 cup sugar ¾ cup clover honey 3 Tablespoons pareve margarine, at room temperature 3 Tablespoons fresh orange juice 2 teaspoons ground cinnamon 1 teaspoon salt Preheat the oven to 350°F. Lightly oil a 9” x 13” oven to table baking dish. Bring a pot of salted water to a boil. Add the carrots and cook until just tender, 5-7 minutes. Using a skimmer or a slotted spoon, transfer the carrots to a colander and allow to drain. Then place them in a large bowl. Add the sweet potatoes to the boiling water and cook until tender, 7 minutes. Drain them and add them to the carrots. Add all the remaining ingredients to the vegetables and gently fold them together. Spoon the vegetables into the prepared baking dish, pouring any liquid over them. Cover the dish with foil and bake until the tzimmes is bubbling, 1 hour, removing the foil for the last 5 minutes. Use a baster to pour some cooking juices over the vegetables and serve hot. 11

Classic Passover Brownies Submitted by Allison Lewis Prep Time: 10 minutes Cook Time: 25 minutes ½ cup cocoa powder 2 cups sugar ¾ cup vegetable oil 5 eggs 1 cup cake meal ½ teaspoon salt Chopped nuts, optional Combine first six ingredients in a large mixing bowl, stirring well. Place batter in a lightly greased 9” x 13” baking pan. Bake at 325°F for 20 – 25 minutes. Top with nuts, if desired. Serves 12-16 Fudgy Passover Brownies Submitted by Nancy Rousso 4 eggs 2 cups sugar 2 sticks butter or margarine, softened 6 Tablespoons matzo cake flour 1 cup powdered cocoa ½ teaspoon salt 1 cup chopped nuts Preheat oven to 375°F. In a separate bowl sift together matzo cake flour, cocoa, and salt, set aside. Using a standing mixer, mix eggs and sugar. Add butter until light and fluffy. Add in sifted mixture and mix well. Add nuts and mix. Grease 9” x 13” pan and pour brownie mix into pan. Bake 20-25 minutes. Allow brownies to cool for several hours before cutting. May want to refrigerate overnight before cutting as brownies are soft and fudgy!! 12

Matza Cookies Submitted by Wendy Capelouto Enough matza to cover a cookie sheet 1 ½ stick margarine or salted butter 1 cup brown sugar, light or dark 1 cup finely chopped pecans 1 package milk chocolate chips Preheat oven to 350°F. Line a cookie sheet with foil. Cover the cookie sheet with sheets of matza, you may have to break the matza to fit the pan. Melt the butter or margarine, brown sugar and nuts. Let your mixture come to a boil and stir for 3 minutes. Pour this over the matza. Bake for 10 minutes. After the matza has cooled take it off the foil and break in small pieces. Melt the chocolate chips. Dip an edge of the matza into the chocolate. Repeat with each piece of matza. 13

Flourless Chocolate Cake with Meringue Topping Submitted by Allison Lewis A rich, slab of flourless chocolate cake topped with a light meringue – this cake is as impressive as it is delicious. Prep Time: 20 minutes Cook Time: 55 minutes Total Time: 1 hour, 15 minutes Cake 1 ½ sticks (12 Tablespoons) unsalted butter, plus more for greasing the pan 6 oz. semisweet chocolate, chopped, such as Ghirardelli 1 cup granulated sugar 5 large eggs ¾ cup natural unsweetened cocoa powder, such as Hershey’s Meringue Topping 4 large egg whites 1/8 teaspoon cream of tartar ¾ cup sugar Set a rack in the middle of the oven and preheat to 350°F. Generously butter a 9-inch springform pan. In a large microwave-safe bowl, melt the butter in the microwave until foamy. Add the chopped chocolate and stir until completely melted and smooth. If necessary, it’s fine to pour the bowl back into the microwave for 20 seconds. Add the sugar and whisk until well combined. Whisk in the eggs. Whisk in the cocoa powder in three separate additions, using a folding motion at first so it doesn’t fly out of the bowl. Pour the batter into the prepared pan and bake for 35-40 minutes, or until cake is set. While the cake bakes, make the meringue topping. Bring ½ inch of water to a bowl in a small saucepan, then lower the heat so that the water just simmers. Combine the egg whites, cream of tartar and sugar in the bowl of an electric mixer or large heatproof bowl. Set the bowl over the pan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk gently for about 3 minutes, until the egg whites are hot to the touch and the sugar is dissolved. Remove the bowl from the pan and attach it to the stand mixer. A hand mixer may be used. Fit the mixer with the whisk attachment (or beaters for hand mixer) and whisk on medium speed (or high on hand mixer) until the meringue is cooled, glossy and stiff, about 5 minutes. You will know it’s ready when you lift the whisk out the bowl and the meringue holds a firm peak that curls over. Set aside until the cake is done. When the cake comes out of the oven, give the meringue a quick whisk, then pile it onto the hot cake, leaving a one inch border around the perimeter (it will spread and you don’t want it to touch the sides of the pan. Use a small spoon to swirl into dramatic peaks. Place the cake back into the oven for 10-12 minutes, until the peaks are lightly browned. Let the cake cool on a rack, then run a sharp knife around the edges to loosen any meringue that may have 14

stuck to the sides. Carefully remove the sides of the springform pan. Transfer the cake to a platter and serve at room temperature. To remove the base of the springform pan is optional: to do so, simple slide a large spatula underneath the cake and lift it off – it’s pretty sturdy. The flourless chocolate cake may be made up to 2 days ahead of time but wait until the day of serving to add the meringue. It is not necessary to heat the cake before adding the meringue. To make neat slices through the meringue, use a clean buttered knife. Wipe the knife clean between slices and lightly grease with more butter each time. 15

Aunt Belle’s Brandy Compote Submitted by Julie Stein Excellent accompaniment for meat for Passover 2 large cans pear halves 2 large cans peach halves 1 can apricots 1 large can black bing cherries, seedless ½ cup brown sugar 12 coconut macaroons 1 cup brandy, any flavor Drain fruit thoroughly. Crumble macaroons and mix with sugar. In shallow Pyrex dish alternate layers of fruit with macaroons crumbs, reserving some crumbs for top. Pour ¾ cup brandy over fruit at least 2 hours before baking. Add remaining brandy just before baking at 350°F, for one hour. Serves 18. Passover Apricot Bars Submitted by Jill Chasan 1 ½ cup butter or margarine, softened 2 cups sugar 4 eggs 2 cups cake meal 3 Tablespoons lemon juice 12oz. apricot jam 1 ½ cup coconut 1 cup pecans Cream butter and sugar. Add eggs. Blend cake meal, lemon juice. Put ½ batter in 9” x 13” pan. Spread jam over top. Sprinkle coconut over top. Add remaining batter mixture over top. Sprinkle nuts over top. Bake 45-50 minutes at 350°F. Cut into bars while warm. 16

Passover Granola Submitted by Jill Chasan 2 cups Farfel 1 cup shredded coconut 1 cup chopped walnuts 1 cup chopped almonds 1 teaspoon salt 1 can (14oz.) sweetened condensed milk ¼ cup oil 1 ½ cup raisins Combine farfel, coconut, nuts and salt in a large bowl. Stir in condensed milk, add oil and mix thoroughly. Spread mixture on a shallow baking pan lined with waxed paper. Bake at 300°F oven stirring occasionally one hour or until golden. Remove from oven and stir in raisins while still warm. Store in tightly covered container. Makes 8 cups. 17

Passover Granola Submitted by Roxanne Travelute 3 cups matza farfel 2/3 cup slivered almonds ½ cup sweetened or unsweetened coconut 2/3 cup pecans broken into large pieces ¼ teaspoon salt 1 ½ teaspoons cinnamon ¼ teaspoon nutmeg 6 Tablespoons unsalted butter or pareve kosher for Passover margarine 1/3 cup wildflower or clover honey 1 ½ cups chopped dried mixed fruit of your choice including raisins or 7 oz. bag of dried fruit pieces. Preheat oven to 325°F. Combine the farfel, almonds, coconut, pecans, salt, cinnamon and nutmeg in a 3-quart mixing bowl. Melt the butter and honey in a small glass bowl in a microwave for 1 minute until butter is melted and honey is more fluid. Stir the butter mixture into the farfel mixture until all the farfel is lightly coated with the butter. Spread the mixture over a large jelly roll pan with 1” sides and bake for 15 minutes until deep golden brown. Halfway through baking, stir to brown evenly. Remove from oven. Cool completely and toss with the dried fruit. When totally cooled, store in a ziplock bag or airtight container for all eight days of Passover, if it lasts that long. Notes: To prevent burning, never pre-roast nuts if they will be baked in the oven. This recipe can be made with old-fashioned oatmeal when Passover ends. Salt should always be added in a small quantity to a sweet mixture to bring out the flavors of the individual foods but not lend a salty taste to the food. If making ahead, leave out the fruit until the day you want to use so farfel doesn’t get soggy. 18

Marion Siegel’s Sherbert Submitted by Toby Siegel 1 cup sugar 2 cups water Boil for 4 minutes and allow to cool. 1 ½ cups fresh orange juice Juice of one lemon 5-6 bananas, mashed 1 pint strawberries, mashed in mixmaster 1 pineapple, grated Add above ingredients to sugar water mixture and mix together. Place in freezer for one hour. Place foil on top of it. Take out of freezer when partially froze and mix in 2 whipped egg whites. Place back in freezer in individual glass serving cups. Passover Crescent Cookies Submitted by Elaine May ½ lb. butter or margarine 1 cup sugar 1 egg 1 ½ cups ground nuts 1 ¾ cup cake meal Cream butter, sugar and egg. Blend in nuts and cake meal. Shape into crescents and place onto a greased cookie sheet or Silpat. These will expand so make them smaller than you want. Bake at 375°F for about 10 minutes or until lightly browned. Sprinkle with confectioner’s sugar or melt Passover chocolate chips in the microwave and dip one end of the cookie in the chocolate. Makes approximately 36 cookies. 19

Passover Mandelbread Submitted by Toby Siegel 1 ¼ cups cake meal 1 cup potato starch 1 teaspoon salt 3 eggs 1 cup sugar 1 cup oil 1 cup semi-sweet chocolate chips (minis) or chopped nuts or ½ cup of each Cinnamon and sugar, mixed together Combine cake meal, potato starch and salt. Set aside. Beat eggs, sugar and oil together until well mixed. Sift dry ingredients into oil mixture. Add chocolate chips and/or nuts. Stir together until combined. Let stand 20 minutes. Preheat oven to 350°F. Grease large cookie sheet. Dough should be stiff enough to hold its shape when molded or add additional cake meal. With rubber spatula or oiled hands, shape dough into 2 strips on cookie sheet, 1 ½” wide and the length of the cookie sheet. Dough will spread in the oven. Bake for 25-30 minutes or until lightly brown on edges. Cut in ½” slices while warm. Lower oven temperature to 325°F. Place cut side down on cookie sheet. Sprinkle lightly with cinnamon sugar and bake 5 minutes, turn over, sprinkle with more cinnamon sugar and bake 5 minutes longer. Cool on racks. Store uncovered. Makes approximately 3 dozen pieces. 20

Passover Farfel Cookies Submitted by Nancy Rousso 1 Tablespoon Vanilla 1 ½ cups Farfel 1 cup matzo meal 1 cup sugar 2 eggs 1/3 cup vegetable oil ½ cup chopped pecans ½ cup raisins ½ teaspoon cinnamon Preheat oven to 325°F. Can use a hand mixer or standing mixer. In a large bowl mix sugar, eggs, vanilla, and oil. Mix well. Add matzo meal and cinnamon. Continue mixing. Lastly fold in by hand Matzo farfel, raisins, and nuts. Mix well. Mixture will be thick! On a cookie sheet with a Silpat or parchment paper, drop cookie mixture by spoonfuls onto the cookie sheet. They will take “funny forms” and will not spread much or make perfect circles!! Bake for 20 minutes or until edges are lightly brown. Makes approximately 20 cookies. Can double recipe! 21

Passover Cheesecake Submitted by Nancy Rousso The crust for this recipe can be made with any premade Passover cookies. The recipe works best using a firm cookie vs a softer cookie such as macaroons!! I often purchase premade Passover chocolate, chocolate chip, or biscotti style cookies to make my crust!! Grease a 9” spring form pan well. Preheat oven 325°F. Crust Ingredients: 20-22 cookies (approx. cookies from one box) ¾ stick of butter, melted Place cookies 5-6 at a time in a food processor. Pulse food processor until cookies resemble graham cracker crumbs. Should produce between 1 ½ to 2 cups of crumbs. Place crumbs in a bowl. Add melted butter to crumbs and mix. Press crumbs into bottom and 1” up sides of prepared pan. Place pan in freezer for 30 minutes. Cheesecake Filling 3 eggs 3 8oz. packages of cream cheese 1 cup sugar 1 teaspoon vanilla Using a standing mixer, beat cream cheese in large bowl until light and fluffy. Gradually add in sugar. Add eggs 1 at a time, beating well after each addition, Add vanilla and mix well. Pour filling into crust and place pan into middle oven rack. Bake 45-50 minutes until edges are set but center seems not quite done. DO NOT OPEN OVEN DOOR! Turn oven off and leave cake in oven to cool 1 hour or more. Allowing the cake to cool in oven will help to minimize cracking. Remove from oven and allow another hour to cool on stovetop. Refrigerate at least 12 hours. Run small sharp knife around pan sides to loosen. Release pan sides and transfer to platter. Can decorate with whipped cream and strawberries on top!! 22