3 Delicious Passover Recipes for Your Seder Feast
Passover is only a week away, and it's just about time to start preparing for the traditional Passover Seder. While this year's celebration may be smaller than usual for health and safety reasons, these recipes are sure to be a hit among everyone present.
Passover Seder Recipes
Matzo Ball Soup
Ingredients for matzo balls:
1 cup matzo meal
2 tbsp. vegetable oil
4 large eggs
6 tbsp. water
Kosher salt and pepper
1/4 cup fresh dill, chopped, plus more for serving
1 medium onion, chopped
1 parsnip, quartered lengthwise and sliced
2 large cloves garlic, finely chopped
2 stalks celery, sliced
2 tbsp. low sodium chicken bouillon base
3 medium carrots, sliced
3 bone-in chicken breast halves
10 cups water
Kosher salt and pepper
For making matzo balls, whisk together eggs, oil, and water in a medium bowl. Add one teaspoon salt, 1/4 teaspoon pepper, and dill. Then add the matzo meal and combine well. Refrigerate for at least one hour. Overnight is better.
Fifteen minutes before making the balls, boil water in a large pot and add one tablespoon of salt. With wet hands, roll the matzo ball mixture into 2½-inch balls, then drop them carefully into the boiling water. Simmer the balls for 30 to 35 minutes until they cook through.
As the matzo balls are being cooked, start preparing the soup. Heat oil in a large Dutch oven on medium. Add the onions and vegetables and cover the pot for six minutes, stirring occasionally. Then add the garlic and cook for two more minutes.
Add 10 cups water and chicken, cover, and bring to a boil. Then reduce heat, add bouillon base and ½ teaspoon pepper. Cover and simmer it until the chicken is cooked and the vegetables are tender. This will take 15 to 20 minutes. Make sure to skim and discard any foam that rises to the top for clear soup.
Transfer the chicken to a bowl. When it's cool enough, shred the meat, but discard the skin and bones. Add the shredded chicken and matzo balls to the soup. Serve sprinkled with dill and cracked pepper.
1 fresh beef brisket (about three pounds)
1 small onion, chopped
1 garlic clove, minced
1 three-inch cinnamon stick
1-1/2 cups orange juice
1/2 cup chopped dates
1/2 teaspoon ground coriander
1/8 teaspoon ground cloves
Place brisket in a six-quart slow cooker. In a small bowl, mix the remaining ingredients and pour over the brisket. Cook and cover on low for seven to nine hours or until beef is tender.
Transfer the brisket to a platter and keep it warm. Remove the cinnamon stick and skim the fat from the cooking juices.
In a blender, cover and process cooking juices until pureed, then pour into a small saucepan to boil. Cook, uncovered for 15 minutes or until thickened, stirring occasionally. Cut the beef into thin slices. Make sure to go across the grain diagonally. Serve with sauce.
Passover Chocolate-Walnut Cake with Orange
3/4 cup safflower oil, plus more for pan
3 large eggs, separated, plus 3 large egg whites
1 cup matzo meal
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 cup walnuts, toasted and grinded
1/2 cup ounces semisweet chocolate, coarsely chopped
Grated zest of 1 large orange, plus 1/4 cup fresh juice
Melted semisweet chocolate
1/3 cup walnuts, toasted and coarsely chopped
5 orange rounds, cut very thinly
Preheat oven to 350°. Prepare an eight-inch square cake pan and brush the bottom and sides with oil. Line bottom with parchment paper and leave a two-inch overhang on the sides. Also, brush the parchment with oil.
In a large bowl, mix the matzo meal, ground walnuts, sugar, cinnamon, salt, and zest. Add the wet ingredients, except the egg whites. Mix well.
In a mixing bowl, beat the six egg whites on low speed for one minute. Switch to high speed for about two minutes for stiff peaks. Stir one-third of the whites into the batter, then fold in chopped chocolate.
Gently fold in remaining whites. Make sure not to overmix. Then transfer batter to prepared pan. Bake for 25 to 30 minutes until the cake is golden. Let cool for 10 minutes. Remove cake using parchment overhang and transfer to a wire rack to let it cool.
Transfer the cool cake to a serving platter. Top with walnuts, orange rounds, and drizzle with melted chocolate.