Pesach Recipes

8/14/2019 Pesach Recipes

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OUR ICE CREAM:

In blender, put 6 large eggs and 1/2 cup sugar. Either scoop out the inside of a vanilla

bean and use some of it, or omit. If you are making another flavor, add to taste banana,

coconut, toasted or un/toasted nuts, or 1 Tbsp coffee. Cover and blend on high speed.

Open the center of the cover on the blender, and pour very slowly into the vortex (hole inmixture) UP TO 2 cups oil. If you are using something like coconut (or during the year a big

spoonful of peanut butter -- that and praline are the best flavors!) You will need

CONSIDERABLY LESS. You pour just until the vortex closes up. If there are a few drops

remaining on top, just turn the blender on and off, with the cover on, a few times, andthey'll absorb.

CHABAD.ORG

Potato Puffs

6 Large Potatoes1/2 teaspoon salt

6 eggs beaten6 tablespoons potato starchchicken fat or oil to grease pan

Peel and boil potatoes in salted water to cover. Drain and put through mixer or mash well. Add

beaten eggs and potato starch and mix well. Shape into balls and arrange in a well-greased pan.

Bake at 350 for 45 minutes. Serves 6-8.

Sweet Beet Relish

2 pounds beets3 cups sugar3/4 cup water1 lemon, peeled1/2 cup chopped walnuts

Peel beets and boil until soft. Dice finely. In 3quart saucepan, mix sugar and water and boil until

sugar dissolves. Add beets and cook over medium flame in covered pot, stirring occasionally.

Add peeled, sliced lemon and boil for another hour or until beets are transparent. Add nuts

(cinnamon can be added if desired) and cook for another 15 minutes, stirring occasionally.

Stewed Zucchini

1 onionjuice of 1/2 - 1 lemon (2 tablespoons)2-3 medium zucchini, peeled1/2 teaspoon salt4-5 tomatoes, peeledolive oil for frying

Peel and slice all vegetables. Saut onion in olive oil until translucent. Add rest of vegetables and

seasoning. Cook over low flame, 10-15 minutes. Serves 3-4.

Variation: After cooking 15 minutes, add 4 beaten eggs and cook for an additional few minutes

until done.


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Horseradish

1 large piece horseradish root (3/ 1 pound)1/2 cup liquid sugar2 medium beets1 cup water2 tablespoons coarse salt

juice of 2 lemons (6 tablespoons)

Peel and wash horseradish and beets. Grind into large bowl. Add salt, sugar, water, and lemon

juice. Add more beets if you desire more color, more water for thinner consistency. Adjust

seasonings to taste. Yields 2 cups.

Borsht

5 pounds beets

2 potatoes5 medium onions2 tablespoons salt1/4 cup freshly squeezed lemon juice4 eggs

Peel beets and grate coarsely. Place into 8quart pot with water to cover. Add peeled and diced

potatoes and onions. Bring to a boil, then lower flame to simmer until soft (approximately 1 hour).

Add lemon juice. Beat eggs well in a second big pot. Pour in borscht in a slow stream, beating

constantly to prevent curdling of eggs. Serve warm or cold. Serves 10.

Beet Borsht

3 pounds small beets2 tablespoons sugar2 quarts water

juice of 2 lemons2 teaspoons salt

Peel beets and cut into slices. Place into 4quart pot, cover with water and add salt. Cook until

beets are soft (about 2 hours). After it is ready, stir in sugar and lemon juice very well. Can be

served garnished with cucumber. Beets can also be removed from pot and served as a side dish,

whole, or combined with other vegetables. Juice can then be served as a drink. Serves 6?8.

Meaty Borsht

Beets, 1 bunch, peeled2 quarts water2 tablespoons sugar2 pounds meat4 onionsMarrow bonesJuice of 2 lemons (6 tablespoons)Salt to taste


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Wash, peel and grate or dice beets, Place in large pot and simmer slowly in water with bones,

meat* and onions, approximately 45 minutes. Add sugar, lemon juice, and salt to taste. Continue

cooking 1/2 hour. Serve hot. Serves 6. *Meat can be removed from soup and served separately

or with another meal. Variation: Leave out meat and bones and serve cold.

Fluffy Egg Drops

4 eggs, separatedpinch of potato starch (optional)pinch of salt

Beat egg whites until very stiff. Can be done by hand (10 minutes). In separate bowl, lightly beategg yolks with salt. Fold yolks into whites. If using potato starch, blend in last. Drop byteaspoonfuls into boiling hot soup. Cook for 15 minutes. Yields enough for 8quart pot.

Matzah Balls

1 pound matzah meal or 1 pound ground matzah3-4 eggs, well beatenpinch of salt3/4 cup soup stock1/4 cup water

Mix matzah meal, eggs and salt. Form into balls and boil in 6-quart pot filled with salted water for

20-30 minutes. Remove and drain. Put in soup broth until ready to serve.

Perfect Matzah balls

2 eggs slightly beaten2 tablespoons oil or chicken fat2 tablespoons soup stock or water1/2 cup matzah meal1 teaspoon salt

Beat eggs slightly with fork. Add other ingredients, except matzah meal, and mix. Add matzah

meal gradually until thick. Stir. Refrigerate for 20 minutes in covered bowl. Wet hands and form

into balls. Drop into bubbling chicken soup or into a large wide pot into which 1 quart water

seasoned with 1 tablespoon salt has been added and has come to a boil. Cook for 30 minutes.

Yields 4 balls per each 1/4 cup of matzah meal.

Tzimmes

2 pounds carrots

1/2 pineapple, crushed

3/4 cup water sugar syrup (optional)

Peel and slice carrots. Cook in slightly salted water for about 20 minutes or until almost done.


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Crush pineapple in blender. Add to carrots. Cook another 15 minutes until soft. Add sugar syrup

to taste. Variation: Substitute sweet potatoes for pineapple and add more sugar.

Carp Gefilte Fish

4 pounds carp, ground2 carrots, or 1 medium raw beet, peeled and grated1 onion, ground2 eggs, beaten2 tablespoons horseradish, white or red1 cooked egg, mashed1 teaspoon saltBasic Fish Sauce.In blender whip up onion, eggs, and vegetables. Combine with ground fish and all seasonings.Mix well and set aside. Prepare Basic Fish Sauce, (water, onions, carrots, celery, andseasonings to taste) and heat to boiling. Form fish mixture into balls (wet hands with cold water),and drop carefully into 8 quart pot one at a time. When broth returns to a boil, lower flame, coverand simmer for 2 to 2 1/2 hours, depending on size of balls. Remove balls from liquid, arrange ona large serving platter with a slice of carrot on each, and pour on a bit of the sauce if you want an

aspic. Chill. Yields 12-18 portions.

Gefilte Fish

Fish Mixture:3 1/2 pounds whitefish3 1/2 pounds pike2 pounds carp plus1 pound buffalo fish or 3 pounds carp

6 eggs

2 medium large onions

3 large carrots5 tablespoons salt

1/4 cup sugar water

Broth:

2 carrots, sliced

1 large onion,

4-5 tablespoons salt

4/5 tablespoons sugar water

Fillet fish. Wash thoroughly. Wash and set aside bones, skin, and heads. Grind fillets. If ground

fish is too sticky, add water. Grind 2 onions and 3 carrots. Add eggs, onions, carrots, 5

tablespoons salt and 1/4 cup sugar water to ground fish. Mix thoroughly. The more you mix fish,

the fluffier it will be.

Peel carrots and onion, slice into 8 quart pot. Place bones, skin and heads on top of vegetables.

Add enough water to pot to cover completely. Add 4-5 tablespoons salt and 4-5 tablespoons

sugar-water. Bring to boil. Wet hands and form fish balls. Add to pot while water is boiling.* Boil

fish for two hours. Check pot frequently and add water as necessary , conservatively if you want


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a gel, or generously for broth. Yields 35-40 portions. Note:* Use very large pot as fish balls

expand.

Sweet and Sour Fish

3 pounds pike, carp, or whitefish

1/2 cup sugar (or sugar water)

juice of one lemon (3 tablespoons) 1 onion, diced

1 onion, diced

2 tablespoons wine

1 teaspoon salt

lemon slices (optional)

Clean fish, place in 4quart pot, cover with boiling water and simmer until tender (10-15 minutes).

Remove fish to deep platter or bowl. Retain I cup liquid from fish. Add remaining ingredients to

liquid and simmer 10-15 minutes. Pour sauce over fish, chill. Serve cold, garnished with lemon

slices. Serves 8.

Fish Sauce

Fish bones and heads, washed1 potato, peeled and sliced (optional)2 onions, sliced

1-3 teaspoons salt3 carrots, whole or sliced1-3 teaspoons sugar (optional)

Place all ingredients in a large pot and fill one- third to one-half full of water. There should be

enough water to cover the fish to be added later. Bring to a boil.

TAKE REGULAR FISH LIQUID AND THICKEN WITH EGG YOLKS, MAYBE ADD LEMONJUICE, AND SERVE OVER FISH

Cream of Carrot Soup (or other veg.)

2 onions2 quarts water

1 pound carrots4-5 potatoes1 teaspoon salt

Dice onions. Peel and slice carrots and potatoes. Simmer in salted water in 3-4 quart pot for

about a half hour or until vegetables are soft. Then blend soup in blender on "puree" until thick.

Serves 6-8. Variation: Substitute butternut squash or sweet potatoes for carrots.


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Hamburgers

2 pounds chopped meat2 medium potatoes, grated1/2 small onion, diced1 egg

2 teaspoons saltChicken fat or oil for frying

Mix first five ingredients in bowl. Form into patties and place in hot oil in large frying pan. Fry until

crisp on both sides. Yields 1 dozen.

Marinated Chicken

2 chickens, quartered1/2cup wine

juice of 2 orangesjuice of 2 lemons2 tablespoons olive oil2-3 large onions, sliced10 potatoes, halvedClean chickens and place in large pot, upside down. Mix wine and juice and pour over chickens.Cover and marinate in refrigerator overnight. Remove chicken from pot. Pour juice into container andset aside. Coat bottom of Dutch oven with olive oil. Add layer of sliced onions and potatoes. Top withchicken. Pour half of marinade over chicken. Cook over low flame, checking frequently and addingwater as necessary, to prevent sticking. Mix remaining marinade with 1/2 cup water and pour overchicken ten minutes before end of cooking. May also be baked in oven following the aboveinstructions, at 350 for 1 1/2 hours. Serves 6-8.

Meat Pie

6-7 hard boiled eggs6 potatoes, boiled and mashed,

2 eggs, beaten1/2 teaspoon salt3 tablespoons olive oil or chicken fat

Meat: 2 pounds chopped meat

1 large onion pinch of salt

In separate pot, boil eggs to hardboiled. Set aside. Boil and mash potatoes with eggs and salt. Set aside. In

frying pan, brown onion and chopped meat. Grease 'wonder baker' with olive oil or chicken fat. Put chopped

meat on bottom of pot. Peel and slice hardboiled eggs for second layer. Top with mashed potatoes. Cook

over low flame for 1 hour. Scoop out carefully so layers do not lose shape. May also be baked in large baking

pan at 350. When baking you may want to add an additional layer of mashed potatoes on the bottom of pan.

Serves 6.

Apple Sponge Cake

7 eggs separated1 cup sugarJuice of 1 lemon (3 tablespoons)


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1/2 cup hot water3/4 cup potato starch1/2 cup ground nuts2 apples, sliced thinly (OR GRATED?)

Separate eggs. Beat whites until stiff with 1/2 cup sugar. Set aside. Mix egg yolks, 1/2 cup sugar, lemon

juice, water, potato starch, and nuts. Fold in egg whites. Add sliced apples last. Bake in greased wonder-baker for approximately 45 minutes over very low flame. Invert over bottle to cool.

Meringue Drops

4 egg whites1/2 teaspoon salt1 cup sugar1 cup chopped nuts

Beat egg whites until stiff. Gradually add sugar and salt. Fold in chopped nuts and mix with

spatula. Drop by the teaspoonful onto a greased cookie sheet or foil pan. Bake at 250 for 50-60

minutes.Passover Sponge Cake

7 eggs, separated1 whole egg1 cup potato starch, sifted twiceJuice of 1/2 lemon1 1/2 cups sugar

Separate eggs. Add the whole egg to yolks, then beat whites until stiff gradually adding sugar. Set aside.

In separate bowl, beat yolks. Add lemon juice. Gently fold yolks into whites. Gradually fold potato starch into

batter. Pour into ungreased tube pan and bake at 350 for 1 hour and 10 minutes. Invert cake to cool.

....... Here are two potato starch-less cakes. Guaranteed delicious. Chaya Sarah Silberberg

Nut Cake

2 7 oz. packages ground nuts

9 eggs, separated

1 1/2 cups sugar

2 Tbs oil

1 tsp lemon juice

Make a stiff snow with the egg whites. Beat yolks with sugar until pale, creamy, and thick. Beat

in oil and lemon juice. Fold yolks into whites. Fold in nuts. Pour into greased tube pan. Bake in

preheated oven at 350 for 1 hour. Open oven door and let cool in oven 10 minutes before

removing. Pray that the cake doesn't fall while cooling (but even if it does, it still tastes great).

Tishpishti (tastes a little like baklawa, very sweet)

2 cups sugar

2/3 cups oil


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12 eggs

1/2 cup orange juice

4 cups ground almonds

4 cups chopped walnuts

Syrup

1 cup sugar

1/2 cup lemon juice

3/4 cup water

Cream sugar, oil, and eggs until thick and pale, 5-10 minutes. Add orange juice and nuts. Pour

on greased cookie sheet. Bake in preheated 350 oven around 35 minutes. Meanwhile, bring

syrup ingredients to boil, then simmer 15-20 minutes, until slightly thickened. Pour over hot

cake.

Cooked chicken can also be ground up, finely chopped, or just smushed by hand with chopped

onions, grated potato, and egg, and fried as chicken burgers. Makes a good lunch food. Also,

you can save all your leftover chicken and meats, mix with lots of fried onions, make blintz

bletlach (if you don't use potato starch, make thin fried egg "pancakes"), and voila! you have

blintzes

Pesach Recipes and Menu Ideas

Fish1. Fried Gefilte in homemade Tomato Sauce2. Boiled Gefilte fish loaves3. Boiled Gefilte fish balls4. Gefilte and salmon jellyroll style with dill and chrayannaise dressing5. Defrost the gefilte fish rolls, flatten into a 9x13 pan (2 rolls per pan), top with fried onion and

chopped tomato. Bake covered at 350 till tomato dryish and not juicy (1-1 1/2 hr).

6. Tri-colored gefilte fish slice with dill and chrayannaise7. Sweet and sour salmon: substitute lemon juice for the usual vinegar8. Salmon filletslice through all way except skin, then its easier to divide the portions after

its cooked (without flaking). Lemon juice/salt. 400, 20 min. or till opaque.9. Whitefish, rainbow trout, etc.bake plain with some lemon juice, salt; or top with pureed

peeled tomato and fried onion, and bake at 400 (watch carefully because cooks quickly).10. Trout or Salmon Almandine -- Broil fish with lemon juice, salt, and freshly ground pepper.

Saut almonds separately. Top fish with the almonds.11. Lox. To make lox or any other salted fish -- Use firm fish (salmon for lox.) Clean and cut in


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half, removing the center bone. Leave the skin on. Salt well on both sides, and leavecovered in the refrigerator 24 hours or so (more time = more salty.) Rinse off the salt. Slicewith the skin on and serve. Soak in water a little if too salty. (For a more gourmet taste, afterPesach, add a little sugar, crushed pepper, and fresh dill when leaving in the fridge.)

12. Boil carp steaks with potatoes, onions, carrots and a little bit of salt. Can add beets andlemon juice to jazz it up a little. Cook for 30 - 45 minutes.

13. Gefilte fish1 Kg fish minced (hake or others)2 large carrots minced2 onions minced1 egg1 Tbsp. SaltThis recipe can be tripled, quadrupled etc.

14. Wrap individual portions of Salmon in baking paper - not wax paper. Leave some space butwrap it so that no air can escape. Before wrapping, put some slightly sauted vegetablesunderneath, i.e. onion, carrot, leek, zucchini, and celery. Sprinkle with salt and wrap. Bakeat 350 for about 20 - 25 minutes. The fish cooks in its own steam and its delicious. Unwrap

just before serving. (During the year can put a dab of margarine and fresh herb, i.e. dill,

basil on it too)15. Steam the salmon in water with a bit of salt and lemon until the fish flakes. Done when the

dark pink color becomes light pink. Prod with a fork to see if its done all the way through.Remove with slotted spoon. Don't put too many pieces in pot - otherwise it will break apart.Alternatively, you can bake it in the oven. This is served cold.

Soup & Accompaniments1. Pumpkin Soup and Potato Leek Soup - can be served side by side in one bowl - looks

beautiful2. Creamy Vegetable Soup (butternut squash, zucchini, potato, etc.). Fry onion, carrot,

vegetable, add salt, water, cook, puree.3. Chicken soup ideas:

a. Serve with a lot of vegetablesb. Nicely cut carrots and parsnip inside with spring of dillc. Slice the carrots and cut with mini cookie cutter in shape of flower

4. Egg "noodles" -- Beat eggs with a little water and salt, then make blintz type bletlach in alarge frying pan. They should be very thin. Lightly grease the pan between each one. Otherrecipes add some potato starch. Make a stack of them, roll them up, and cut as thinly aspossible -- a good knife helps.

5. Add grated potatoes with eggs and use to make egg drops.6. Matzah ball look-alike

of a chicken ground1 grated potato (drained)2 or more eggs separated

Salt to tasteBeat egg whites to a snow and mix other ingredients. Add egg whites until the mixture isa bit fluffy but stiff enough to make balls.Form balls and drop into rapidly boiling water. Lower flame and cook for hour.

Chicken / Meat

1. Warm up chicken from soup together with baked chicken - takes on the flavor.


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2. Chicken with wine and oranges3. Roasted Chicken4. Jam Chicken5. Pineapple Chicken6. Coated Chicken (potato starch)7. Chicken Breasts in Wine Sauce8. Broiled Chicken9. Turkey Breast10. Coat the chicken in potato starch, fry it, and then bake it with wine and vegetables.11. Chicken with duck sauce with grilled slice of orange underneath for look.12. Ratatouille chicken: Chop - eggplant, zucchini, onions, and tomatoes. Brush chicken with

olive oil, top with vegetables and sprinkle with salt. Cover and bake.13. Leave the skin of the thigh attached to the pulke, and stuff it with stuffing (a potato kugel

mixture, or add carrots and ground nuts, etc.) Looks like a quartered chicken on the plate,but more economical. The dark meat from the thigh can then be ground for patties or usedin a stew, etc.

14. Brisket15. Goulash

16. Tongue17. Burgers18. Flanken19. Steaks20. Chopped Liver21. Chinese beef22. Meat (shoulder roast, eye chuck): in panscatter onion, carrot, parsnip in bottom, roast on

top, salt, and drop of water or wine. Seal tight 350, turn every so often. Around 1 hr/lb. Onstove: drop of oil in pot, and sear roast on all sides on med-hi. Remove roast, and fry onionstill translucent. Add carrots, parsnips, meat, semi-sweet wine (1 c. wine/4 lbs. Roast), andcover, turn on low, and turn meat every hr-45 min.

23. Fry lot of onion, add stew meat, and cook long time till soft and juicy

24. Meatballs (for sweet/sour, add lemon juice and sugar)meat, egg, salt, potato starch (2Tb/lb meat), grated onion, grated carrot. Cook in water. Can add to water: fried onions andpureed raw tomatoes

25. Potato/Meat Loaf Roll. Chopped meat, mashed potato mixed with fried onions, and salt totaste. Spread a sheet of foil on a countertop or table. Spread the meat about thick,spread potato mixture thinner than meat and roll like jelly roll. Use the foil to help slide andthen pull it away. Wrap in foil and freeze until semi frozen. Slice while frozen with a sharpknife and bake on greased tray. Broil on medium heat or bake for about 25 minutes. Can beprepared in advance and defrosted partially to cut and bake when needed. A pretty variationof Shepherd's Pie.

Kugels1. Potato Kugel2. Zucchini kugel3. Sweet potato/orange juice kugel4. Baked potato kugel - mashed potatoes, eggs and onions. Bake until brown. Variation: make

second layer with same mixture using mashed sweet potatoes.5. Apple kugel (with whole eggs, not egg whites)can freeze raw and stick straight in oven.


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Salads1. Romaine lettuce, orange segments, cubed jicama, avocado cubes, red onion. Dressing:

olive oil, salt, lime juice2. Cucumber salad3. Tomato Salad4. Coleslaw salad

5. Avocado with egg6. Beets, orange, purple onion on Romaine7. Romaine, purple onion, avocado, mango, orange, roasted almonds8. Grated cucumber and carrot, lemon juice, salt, oil9. Egg salad with fried onions10. Grated kohlrabi and carrotoil, salt, lemon, (mayo)11. Carrot salad with pineapple12. Chatzilim with homemade mayonnaise and lemon13. Endivia salad14. Guacamole15. Asian salad- strawberry, mango salad with almonds and balsamic dressing16. Broccoli salad

17. Potato Salad18. Kohlrabi Slaw19. Turnip Relish20. Tossed salad21. Hearts of palm and spinach salad22. Carrot salad with freshly squeezed orange and lemon juice. Add some liquid sugar if the

carrots need. Salad is juicier and tastier if some more juice is added just before serving.23. Vinaigrette - beets, potatoes, carrots (each peeled, boiled and cubed) and diced onions.

Dressing: lemon juice, salt, a bit of beet juice, sugar (optional)24. Cooked beets and onions thinly sliced. Dressing: lemon juice, salt, a bit of beet juice, sugar

(optional). Variation: Skip the onions to make it more of a sweet salad.

Side Dishes1. Mashed Potatoes2. Roast Potatoes3. Fried Potatoes4. Sweet Potatoes5. Sliced grilled potatoes6. Tzimmes - sweet potato, carrot, and pineapple.7. Roast Yucca veggie/starch8. Mashed Yucca9. Carrot Zucchini Julienne10. Zucchini Tomatoes11. Eggplant Tomato Zucchini

12. Butternut squash: Peel, cut into desired shape and sprinkle with sugar water, and bake13. Layered butternut squash, sweet potato, apple (can freeze raw and then stick right in oven)

35014. Stir-fry vegetables15. Carrots and parsnips in stickstoss in oil and salt. Roast in oven till crunchy16. Asparagus with lemon zest on top17. Mango Verde:

Buy mangos not ripe (as green as possible). Peel and cut into french fry sizesticks, or peel with a peeler until there is no mango left to peel. Mix with lemon,


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salt and pepper (optional).When using the peeler method it is more like a salad; chopped onions and sliveredalmonds can be added.

18. Mango SalsaIngredients:1 Medium Red Onion

3 Mangos4 Medium TomatoesSalt and Lemon JuiceCut everything very small (even smaller than Israeli salad) Mix together. Puree half ofthe mixture and add to the rest. Add sugar to taste. This goes great on steamed salmonserved on a bed of lettuce.

19. Platanos;a. Patacon: Plantains - unripe and very green. Cut into 1 chunks and fry until golden

on both sides. Smash each chunk between two plates until its a bit less than inchthick. Fry again and sprinkle with salt. Typically eaten plain - tastier as soon as itcomes out of the pan, or with cheese.

b. Green plantains can also be sliced very thinly, fried and sprinkled with salt as

"chips".c. Ripe plantains can be sliced diagonally into slices and fried too. When ripe they

have a sweet taste. Unripe, a starchy taste.d. Ripe plantains can also be peeled, cooked and mashed for a baby at the "baby food"

stage. It is naturally sweet and high in potassium.

Desserts1. Sugar nuts2. Pralinemelt sugar till brown (stirring whole time), pour onto greased foil tray. Cool, crush

in processor and sprinkle over ices, fruits, etc.3. Poached Pears in Wine: pears, sweet red wine, sugarcook on stove4. A fruit salad without the charoses fruits5. Make the egg noodles in a smaller pan, makes a very elegant dessert rolled like blintze

with a fruit and wine sauce and toasted nuts6. Piece of chocolate cake and scoop of sorbet or pour chocolate syrup over with fresh berries

and/or strawberry sauce.7. Sorbets

a. Flavored sorbetlemon, lime, orange or even melon flavoredin a prettychampagne-style cup, with a mango sauce over it. (Simmer mango pieces withwater and sugar until it becomes really thick.)

b. Mango and raspberry sorbet with kiwi sauce, mint leaf and fresh berries (blueberriesand raspberries)

c. Kiwi Sorbet: Puree kiwis with sugar syrup to taste. When it's nearly frozen (stir itseveral times,) beat the mixture with 1-3 egg whites. Try a small amount, and if itdoesn't whip up nicely, add another 1 or more. Works well with any pureed berries ormany fruits. Re-freeze.

d. Sorbet2 egg whites1 C sugars & 5 Tbsp. water or C liquid sugar2 C fruit juice any flavor (orange, lemon, grape, mango, kiwi - just peel andpuree fruit in a juicer)


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Beat whites and sugar for 7 minutes. Add 2 cups of juice and beat. Freeze.Take out every few hours and beat again. Do at least 3 times for a smootherand creamier texture.

8. Ice cream:9 Eggs separated1 C Sugar (if using boiled sugar put less)

C oil (optional)1 Tbsp. Coffee (or 2 Tbsp. lemon juice or 3 Tbsp. orange juice) C chopped nuts1 tsp. SugarBeat egg whites until foamy. Gradually add half of sugar, beating until stiff. Mix eggyolks with the rest of the sugar, oil, and coffee. Gradually fold beaten egg white into yolkmixture. Pour into 9x13 inch pan. Combine chopped nuts with sugar and sprinkle fortopping.To avoid ice cream from settling, freeze container for 15 minutes prior to freezing the icecream.

9. Coffee or Coffee Burnt Almond Ice CreamBoil 1 quart of sugar syrup and 4 Tbsp. coffee powder. Mix C. potato starch with

around C of cold water until it's dissolved, and stir into boiling coffee syrup. It willbecome very thick. Remove from burner, and let cool off a little. For EACH 2 cups of thismixture add 2 eggs and 7 oz. oil into a blender, on high speed. It will be somewhat thick,but NOT very thick like mayonnaise. Freeze. Optionally add some chopped almondstoasted in the oven or in a dry frying pan (watch them that they don't burn!)

10. Coconut Ice Cream

Use 1-quart sugar syrup, 1 fresh coconut shredded, C potato starch dissolvedin C cold water. For each 2 cups add 3 eggs and 7 oz. oil and blend on highspeed in blender.If the mixture is extremely thick, put the eggs in the blender BEFORE the 2 cups ofthickened syrup.Try other flavors -- blend in fresh fruits, cinnamon, wine syrup, etc.

Serve the ice creams on a meringue circle with pineapple sauce.11. Sauces:

Fresh-diced pineapple boiled in sugar syrup and thickened with a little potato starch.Variation: no starch. Blend fresh pineapple with a little sugar syrup, and possibly a dashof cinnamon or nutmeg.Fresh strawberries blended before Pesach with sugar or sugar syrup and a little redwine.Fresh kiwis blended with sugar syrup.

12. Meringues: Beat 4 egg whites with a pinch of salt until stiff, gradually beating in 1 C sugar.Drop by spoonfuls, or cut out the corner of a Ziploc bag, to pipe out rings, etc. Bake onparchment paper at 200 degrees or less F. for 1 hour or more till crispy and white. Turn offoven and leave it there another hour. Can also make layers of this meringue, and make

the top layer a lattice or lacy design. Fill for a beautiful dessert.13. Australian Pavlova. (Like a crispy meringue on the outside with a soft marshmallowy

center.)Preheat oven to 350 degrees F (220 degrees C.) Beat 16 egg whites and a good

pinch of salt until stiff. Slowly add 4 cups sugar until mixture is thick and shiny and sugaris dissolved. Gently stir in 4 tsp. lemon juice and 4 Tbsp. potato starch. Pour into a largebaking pan lined with parchment paper. Lower heat to 180 degrees F. (100 degrees C.)Bake 1 hour. Don't fill until serving time.


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This is traditionally served with whipped cream and fresh fruits. Pour lemon sauceover each slice, and serve with sliced bananas, kiwis, and mandarins.

Lemon sauce: Beat 12 yolks and 2 cups sugar over a double boiler 50 minutes tillvery thick. Towards the end, beat in lemon juice to taste.

14. Almond Biscuits8 oz ground almonds

8 oz caster sugar3 egg whites

Beat egg with fork. Mix rest of ingredients. Line flat pan with baking paper. Wet hands toshape. Bake at 370 for @ 20 minutes

15. Banana Nut Cake - Makes 9 square pan4 eggs separated1 Tbsp. lemon juice2/3 Cup sugar Cup potato starch1 Cup mashed bananas Cup chopped nuts/walnutsBeat egg yolks with sugar. Add everything besides egg whites. Beat egg whites.

Fold into batter. Bake at 350 for @ 35 minutes16. Nut Cake

8 eggs separated Cup sugar Cup sugar8 Tbsp. potato Starch3 Tbsp. potato Starch6 Tbsp. ground nutsBeat yolks with cup sugar. Add 8 tbsp. pot. Starch. Beat whites with cup sugar.Fold in together. Mix nuts with 3 tbsp. Starch. Add/fold in. Bake 350 for 40-50minutes

17. Hazelnut Cake

5 eggs separated6 Tbsp. Sugar8 oz ground hazelnuts1 Tbsp. lemon juice1 grated appleBeat yolks and sugar. Mix all but egg whites. Beat egg whites. Fold in. Putin 9 square pan and bake at 350 for 35 minutes.

Others / Tips

1. Chop up and fry a whole bunch of onions in oil / schmaltz. Freeze in small Ziplocs. Theyfreeze excellently and then can be defrosted and heated up over Yom Tov.

2. Buy a new water spray can and fill it with oil - good substitute for PAM.3. Boil down a concentrated tomato puree before Pesach and use it in many recipes.4. To make ketchup, add salt, pepper, sugar, cloves or allspice, pureed onion, and a little

lemon juice to some tomato puree, and boil it further.

cake recipe8 eggs, separated, whites beatenbeat yolks with one cup sugar [i have very thick wettish sugar, its not liquid ]add 1 1/2 cups ground nutsthen a mashed banana- this is to bind the cake but it does work without


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then gently add egg whitessome times the eggs sink to the bottom, i cant determine just what causes that, probably something to do

with the beating and/ or temperature, but it still tastes good, everyone eats it !

stir fry (cut up chicken breast with vegetables - courgette, carrots, onions, eggplant,

whatever works) It is a lot of work to cut up all the vegetables so allow time but it iseasy to heat up in big pots or skillets.

This cake is so delicious, and its the best pesach cake.10 eggs separatedBeat egg whites and add 1/4 c sugar

yolks2 c ground walnuts1 1/4 c sugar3 tbsp. potatoes (cooked and mash with a fork)

Mix yolks and then fold together with the egg whites.bake on 350 for about an hour in a 9X13 foil pan.

Another great recipe is for a cheese cake

cheese cake1 lb. farmer cheese3/4 c sugar3 eggs2 tsp sour cream

mix altogether and bake in a pan that is about half of 9X13, i dont know the exact size, bake it in a toasteroven for 25-30 mins, and you have a great cheese cake.

**important**

The nut cake cannot be eaten the first 2 days of pesach, b/c there is nuts in it and we dont eat nuts till afterthe sedorim.

Also, these 2 cakes happen to freeze very well.

OH, HOW STRANGE Pesach is . . .Here is an item which you can either bake into a kugelOr freeze and it is ices!

The proportions dont matter . . .Meaning, 5 bananas or 7 it doesnt matter.12 egg whites or 8 whatever you put in will work.Beat the egg whites until stiffAdd wine if you like;Blend bananas (I put 1/2 fresh pineapple in one batter, as well)Either bake for about 25 minutes for a dessert kugelOr freeze for ices.

Chag kosher vsamayach.Chaya Teldon


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MAYONNAISE2 eggs beat wellSlowly drizzle in3 cups oil (I used cottonseed)add1tsp salt2 tsp sugar4 tsp lemon juice

It came out great!! If you want to make a larger quantity use 4 eggs and 5 cups oil

Citrus salmon SalmonLemons

Grapefruits

OrangesMoroccan fish TilapiaTomatoes

Jalapeno peppersOnions

Mango salsa MangoTomato

Red onion

Red cabbage salad CabbageOranges

Babaganoush EggplantEggs

OilChicken soup Chicken

ParsnipCarrotsOnion

Parsley rootSweet potatoes

Chicken balls Chicken breastEgg whites


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Flower shaped carrots carrots

Gazpacho CucumberTomatoes

onions

Tomato sauce for inner swirl tomatoes

Chicken Marsala chicken

Pot roast Chuck roastPotatoesCarrots

Sweet potatoes

Individual potato & zucchinikugels

Potatoeszuchini

Tzimmes CarrotsPineapple

Sweet potatoes

Ratatouille EggplantZucchinionions

Broiled yellow squash Yellow squash

Mango sorbet mangoes

Lemon sorbet lemons

Strawberry sauce strawberries

BH

Pesach Menus:

First Days:

Seder 1 Lunch 1 Seder 2 Lunch 2

Fish rolls cooked

Homemade G. fish

Cuke salad

Chicken soup

Butternut soup

Chicken orangePotato Kugel

Stewed zucchiniRoasted veggies

Lemon orange sorbet

Fish rolls cooked

Homemade G. fish

Cuke salad

Guacamole

Meat loaf

Potato ballsStir fry

Baked pears

Fish rolls cooked

Homemade G. fish

Cuke salad

Chicken soup

Butternut soup

Chicken - orangePotato Kugel

Stewed zucchiniRoasted veggies

Strawberry ices

Fish rolls cooked

Homemade G. fish

Cuke salad

Guacamole

Meat loaf

Potato ballsStir fry

Baked pears

Shabbos:

Friday Night Shabbos Day

Fish rolls cooked Fish rolls cooked


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Homemade G. fish

Cuke salad

Chicken soup

Butternut soup

Chicken in wine

Potato KugelStewed zucchiniRoasted veggies

Lemon orange sorbet

Homemade G. fish

Cuke salad

Beet salad

guacamole

Cholent

Schnitzel

Second Days:

Night 1 Lunch 1 Night 2 Lunch 2

Fish rolls cooked

Homemade G. fish

Cuke saladButternut soup

Chicken orange

Potato Kugel

Stewed zucchini

Roasted veggies

Lemon orange sorbet

Fish rolls cooked

Homemade G. fish

Cuke saladGuacamole

Beet salad

Meat loaf

Potato balls

Stir fry

Baked pears

Fish rolls cooked

Homemade G. fish

Cuke saladChicken soup

Matza balls

Chicken orange

Potato Kugel

Stewed zucchini

Roasted veggies

Strawberry ices

Fish rolls cooked

Homemade G. fish

Cuke saladGuacamole

Beet salad

Meat loaf

Potato balls

chremslach

Stir fry

Baked pears

Other: Chol HamoedApplesauce

Sugared almonds

Roasted salted nuts

Hamburgers

French fries

Mashed potatoes

Veggie soup


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Menu Ideas:Fish: Salads: Soups:

homemade gefilte

fish rolls

baked salmon with

orange juice

Sweet and sour salmon Broiled fish fillets

cucumber salad

beet salad

guacamole

vinaigrette

avocado/ mango egg salad (163)

chicken soup

pureed butternut

pureed zucchini

veggie soup

egg lukshen

Chicken/ Meat: Side Dishes: Desserts:

Schnitzel (dipped

in egg, crushed nuts)

chicken lorange

chicken in wine

Meat loaf Shepherds pie

Roast

hamburgers

Stir fry (carrots,

Zucchini, onion 175)

Potato Kugel

Zucchini kugel

Fried potatoes Mashed potatoes

Apple Chremslach

Stewed zucchini

Roasted veggies

Potato balls 187

French fries

Matza brei

Applesauce

Strawberry ices

218

Apple/nut crisp

Lemon orangeSorbet 220

fruit salad

sugared almonds

baked pears 215

for fish, ceviche is always good easy and streches, and does not take up a firealso if you bake or cook the mixture in a tomatoe sauce and shape in small balls, looks nice andstreches

on a slice of pineaple slightly boiled in sugar water scoop a ball of sweet potatoe, easy andelegant

stir-fry witheggplant, zucchini and tomato or carrots and redonion, the eggplant has a peppery taste to it and adsa lot to a stirfry.

do turkeys in advance. Pour wine or orange juice over them beforecooking in oven so there is no issue of eating "roasted meat at theseder. Carve and store in foil containers, pouring some of the pandrippings over the meat for flavor. Can be warmed in the oven ( orfor leftovers, with some onion in a frying pan).Great way to make the turkeys without using up lots of precious oventime before Yom Tov:Put a turkey in the oven covered over night before going to bed onvery low flame ( about 200)-- when you wake up in the morning,uncover and turn up the heat slightly to brown it.


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Carve when cool.Gives a great sense of accomplishment to get this done while you sleep.

Option II: ( more work but very good and can be served cold if youhave no oven for Pesach use) : I serve shnitzel-- I fry it upevening of Bedikas Chametz, dipping first in Potato starch and thenin beaten egg seasoned with a bit of salt and pepper. ( Also easy forkids and guests to snack on erev Pesach, so they are not starving andcranky by the time you get the seder.)

two tone meat rolls with ground meat in the middle of chicken cutlet and rolledup. Baked with lots of onions and different fresh juices.

I just made a batch of shnitzel with ground nuts. You could grind them in your foodprocessor and make chicken-sheperds pie or make chicken-balls boiled, friedwhatever. Someone told me, but this haven't tried--you could fry onions andblend them together with bits of boiled chicken from soup, it becomes like a paste.Then you spread it on the cutlet and roll it up and bake

HINTS:

squeezing outthe natural juices of the potato after grating helpsto prevent it from being brown. I tried it and itworks, I did it with my hands: I took a bunch ofpotatoes, squeezed and put in another bowl, you cantry a strainer. Also after that I put it in a realTupperware container and it stayed white.

squeeze a few drops of lemon on the batter a couple of times b4 baking them and theyve stayedwhite , I do this during the year as well and it does help. It does not change the taste as long as youdont over use the lemon.

Sugar: one litre of water to 5 kilos of sugar. After u have filtered it mix it a bit. Otherwise thesuger sinks to the bottom and as u said, crystallizes. The more u mix, the thicker it will be sodont do too much.

MIXING ONIONS INTO POTATO KUGEL BATTER SLOWS THE DARKENING!

YOU CAN ONLY COOK ON CHOL HAMOED FOR CHOL HAMOED OR FOR YOM TOV,YOU CANNOT COOK ON CHOL HAMOED FOR AFTER YOM TOV. You can cook largequantities for yom tov, and if its left over than you use it.

Recent regulations require eggs to be stamped, identifying their origin. It has been established in thecase of some European eggs, particularly from Belgium, that the ink used for the stamping includes

alcohol which is of Chometz origin.

If you whip up the whites with HOT liquid sugar,then the whites wont fall.

the key to all great tasting meat,is to cook it in a pot on top of tons of dicedonion,saueed in a little bit of oil, (garlic too,not sure about garlic and pesach),andNO WATER, only add a cup or sotowards the end if it starts sticking to the pot orburning. At least 2 and a half hours over a small flame.


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...gefilte balls for pesach with whitefish and salmon. I usually freeze the mixture ready as Ihave to make more than 600 balls, the amount grows with the years. I put cooked potato in

the mixture and salt, carrot, celery and onion.

the trick to good geffilte fish rolls is to add alot of sugar and tons of onions at the bottom and add salt,but make sure tons of onions and sugar

Carrot salad - I shred the carrots and (liquid sugar if needed) The trick is not toadd the fruit juice until right before serving. So when its in the serving bowl I

scoop out an orange (# depends on amount in bowl) pulp, juice etc. I add a bit oflemon juice and serve.

Bake the fish. We used salmon and trout, salt, pepper and sugar. We froze the bakedfish and it was fine.

Gefilte fish (fried?)Tomato saladChatzilimOnion gefilte fishOnion chickenChremslachGinger chicken

Apple kugelMashed potato kugelPoached pearsAvocado saladMock liverChopped liverCholent - meat - kugelPotato knishesZucchini KugelSweet potato kugelFruit salad

TishpishtiApplesauce

Pavlova

Pesach Recipe ideas

Fish

1. whitefish, rainbow trout, etc.bake plain with some lemon juice, salt;or top with pureed peeled tomato and fried onion, and bake at 400(watch carefully bec cooks quickly).

2. gefilte fish rollscook on stove or in oven (with bit of water, salt)

covered at 350. Or defrost the rolls, flatten into a 9x13 pan (2 rolls perpan), top with fried onion and chopped tomato. Bake covered at 350till tomato dryish and not juicy (1-1 1/2 hr).

3. salmon filletslice through all way except skin, then its easier todivide the portions after its cooked (without flaking). Lemon juice/salt.400, 20 min. or till opaque.

4. Sprinkle fish w/ sauteed almonds.


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Salads (no Romaine at seders)

1. Romaine-orange segments, cubed jicama, avocado cubes-red onion.The dressing for this is olive oil, kosher salt and lime juice.

2. beets, orange, pple onion on Romaine.3. Romaine, cuke, tomato, pple onion, lemon juice, salt, oil4. Romaine, pple onion, avocado, mango, orange, roasted almonds5. cuke, onion, tomato6. grated cuke and carrot, lemon juice, salt, oil

7. carrot, pineapple, sugar, lemon8. avocado with egg9. egg salad with fried onions10.grated kohlrabi and carrotoil, salt, lemon, (mayo)11.baked eggplant, mayo, salt, lemon12.sliced, broiled tomatoes and eggplant (brushed with oil). Mix with

lemon, oil, salt.13.cold ratatouilleonion, tomato, salt, oil, put in zucchini last, only cook

till just done (or else it disintegrates).s

Soups

1. egg "noodles" --beat eggs with a little water and salt, and then make blintztype bletlach in a large frying pan. Very lightly grease the pan between eachone. Other recipes add some potato starch. Make a stack of them, roll themup, and cut as thinly as you're able.

2. Can make chicken soup early, take out veg and freeze only soup. When itdefrosts, stick in thin carrot rounds (they cook very quickly).

3. Creamy veg. Soup (butternut squash, zucchini, potato, etc.). Fry onion, carrot,veg, you want, add salt, water, cook, puree.

4. Fake Matzo Balls: 1/4 of a chicken ground 1 grated potato (drained) 2 or moreeggs separated salt to taste Beat egg whites to a snow and mix otheringredients. Add egg whites until you have a mixure that is a bit fluffy but stiffenough to make balls. Form balls and drop into rapidly boiling water. Lowerflame and cook for 1/2 hour.

Side Dishes

1. mashed pot w/ lots onions; turn them into blintzes2. blintzes with veggie filling3. roasted potatoes (oil, salt)4. potato kugel (bake till just light brown, then can freeze, and reheat to

finish).5. tzimmes: sw pot, carrot, and pineapple.6. layered butternut squash, sweet potato, apple (can freeze raw and

then stick right in oven) 350.7. apple kugel (with whole eggs, not egg whites)can freeze raw andstick straight in oven.

8. carrots and parsnips in stickstoss in oil and salt. Roast in oven tillcrunchy.

Chicken/Meat

1. Ratatuille chicken (Chop eggplant, peeled zuchinni, onions and peeledtomatoes. Brush chicken with olive oil, top with vegs. and sprinkle withsalt. Cover and bake.).


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2. Meat (shoulder roast, eye chuck): in panscatter onion, carrot, parsnipin bottom, roast on top, salt, and drop of water or wine. Seal tight 350,turn every so often. Around 1 hr/lb. On stove: drop of oil in pot, andsear roast on all sides on med-hi. Remove roast, and fry onions tilltranslucent. Add carrots, parsnips, meat, semi-sweet wine (1 c. wine/4lbs. Roast), cover, turn on low, and turn meat every hr-45 min.

3. Fry lot of onion, add stew meat, and cook long time till soft and juicy.4. meatballs (for sw/sour, add lemon juice and sugar)meat, egg, salt,

potato starch (2 Tb/lb meat), grated onion, grated carrot. Cook in water

(or add to water: fried onions and pureed raw tomatoes).Dessert

1. kiwi sorbet -- Puree kiwis with sugar syrup and nearly freeze it. Thenbeat in a few egg whites (straight into the puree, not separately.) Itwill fluff up. Re-freeze. Or: 2 egg whites, 1 1/2 cups sugar (3/4 cupsliquid sugar) 5 tablespoons water (not if you're using liquid sugar) 2cups fruit juice any flavor (orange, lemon, grape, mango, kiwi - justpeel and puree fruit in a juicer) Beat whites and sugar for 7 mins. Add2 cups of juice and beat. Freeze. Take out every few hours and beatagain. Do at least 3 times for a smoother and creamier texture. Or:

puree kiwis with sugar syrup to taste. When it's nearly frozen (youmay want to stir it several times,) you beat the mixture with eggwhites. Try a small amount, and if it doesn't whip up nicely, addanother 1 or more.

2. flavored sorbet (lemon, lime or orange or even melon flavored) in a tychampagne style cup with a mango sace over it.(Simmer mango pieceswith water and sugar until it becomes really thick.

3. pears, sweet red wine, sugarcook on stove.4. Applesauce5. Ice cream: 9 eggs separated 1 cup sugar (if using boiled sugar put

less) 1/2 cup oil(optional) 1 T. coffee (or 2 T. lemon juice or 3 T.orange juice) 1/2 cup chopped nuts 1 tsp. Sugar Beat egg whites until

foamy. Gradually add half of sugar ,beating until stiff. Mix egg yolkswith the rest of the sugar, oil, and coffee. Gradually fold beaten eggwhite into yolk mixture. Pour into 9x13 inch pan. Combine choppednuts with sugar and sprinkle for topping. To avoid ice cream fromsettling, freeze container for 15 minutes prior to freezing ice cream.

6. Almond Biscuits 8 oz ground almonds, 8 oz caster sugar, 3 egg whitesBeat egg with fork. Mix rest of ings. Line flat pan with baking paper.Wet hands to shape. Bake at 370 for @ 20 mins.

7. Banana Nut Cake Makes 9 square pan 4 eggs separated 1 tbsp. lemonjuice 2/3 cup sugar cup potato starch 1 cup mashed bananas cupchopped nuts/walnuts Beat egg yolks with sugar. Add everythingbesides egg whites. Beat egg whites. Fold into batter. Bake at 350

for @ 35 mins.8. Nut Cake 8 eggs separated cup sugar cup sugar 8 tbsp. pot.Starch 3 tbsp. pot. Starch 6 tbsp. ground nuts Beat yolks with cupsugar. Add 8 tbsp. pot. Starch. Beat whites with cup sugar. Fold intogether. Mix nuts with 3 tbsp. Starch. Add/fold in. Bake 350 for 40-50 mins.

9. Hazelnut Cake 5 eggs separated 6 tbsp. Sugar 8 oz ground hazelnuts1 tbsp. lemon juice 1 grated apple Beat yolks and sugar. Mix all butegg whites. Beat egg whites. Fold in. Put in 9 square pan and bakeat 350 for 35 mins.

10.


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Extras

1. sugar nuts2. juice to make lemonade, punch3. pitchers of water with slices of lemon, orange in them4. pralinemelt sugar till brown (stirring whole time), pour onto greased

foil tray. Cool, crush in processor and sprinkle over ices, fruits, etc.5. mayouse in potato salad, egg salad, avocado salad, or next to fish.

6. To serve on side of gefilte fish: chrain (after sedarim) or small spoonfulof grated beets/lemon juice/salt. (to cook beets, bake them with dropof water covered in the oven at 350 instead of on stove. Same amountof time, but less mess).

About keeping fish fresh for a longer time - I learnen it from Mrs. Simone Gansburg.After cooking the fish (if you make fish balls) while still hot (make sure it's not too hot to handle it) putthem carefully, into an airtight glass jar to the fullest capacity and pour some of the sauce over them.After covering, turn it upside-down and keep it like this after each use. It really helps. In general, duringthe year, I keep products (after opening) like cheese, pie fillings etc. upside-down in the refrigerator andit really stays fresh for much longer.

Can garnish duck sauce chickens with slice of grilled orange.

Slice navel orange with or without peel. Pour some sugar over and broiluntil slightly burnt. When plate chicken pieces put slice on each.

you could use liquid sugar as when you cook applesauce (only more sugarand less water) and it would be like putting duck sauce on shnitzel allyear-it may stick a little which is no big deal either put foil under, greaseunderneath or bake first and then add. (I would bake with)

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