Preparing for Passover: A Collection of Recipes
in.gredients wants to help prepare your pantry for Passover! We’ve added kosher dishes to our prepared foods case and have highlighted the items in.store that are Kosher for Passover – lookout for the little signs when you shop. Our incredible team member Sylvia shared her collection of her favorite recipes to prepare during Passover with us. Get Sylvia’s family recipe for an Ashkenazi-style Charoset by subscribing to our newsletter.
Recipes from Sylvia’s family:
Old Country Potato Kugel
- 3 large white or yellow potatoes
- 3 large yellow onions
- 3 eggs
- 2 tbs matzah meal*
- 1/4 cup Shmaltz
- Salt and Pepper
- Preheat oven to 375 degrees.
- Peel and shred potatoes and onions into a bowl and let them sit for a few minutes.
- Drain off excess water, then mix in a little bit of salt and pepper, as well as the matzah meal, then let the mixture sit for another couple of minutes.
- Mix in the eggs and most of the shmaltz or olive oil/bouillon substitute.
- Bake in a glass baking dish until crust forms on top of the kugel, and it starts to brown.
Serve these with an array of jams, maple syrup and/or honey. They’re great with basically anything – I like ’em with just a little squirt of serrano Yellowbird.
8 sheets of matzah
- Break the matzos into medium-sized pieces, then pour a bit of warm water over them, not enough to turn them to mush, just enough that they soften up a bit.
- While waiting for them to soften, whisk together the eggs and salt.
- Drain off any excess water from the matzos then *gently* mix the eggs in.
- Cook the matzos in a pan with a little butter or oil until they get nice and crispy.
1 apple, sliced thinly
- 3 cups Manischewitz blackberry or concord grape
- 1 cup Maine Root ginger brew or tonic water (or even Topo Chico if you want it less sweet)
- 1 orange (or 1/2 a grapefruit), juiced
- 1 lemon, juiced
- Thinly slice apples.
- Mix wine, fruit juices and apple slices and let sit for a few minutes.
- Mix with tonic water right before serving.
- Serve over ice.
Recipes from the Web:
- 2 cups flour, wheat, white, or a mix
- 1 cup water
- Pre-heat the oven to 475°. Have ready a two baking sheets lined with parchment, a rolling pin, and a fork for pricking holes.
- When the oven has pre-heated, mix together the flour and water. Knead briefly until the dough comes together into a smooth ball, 3-5 minutes. If the dough sticks to your hands or the counter, add flour a teaspoon at a time until it is no longer sticky.
- Cut the dough into egg-sized pieces and sprinkle the counter with flour. Working with one piece at a time, roll out the dough as thin as you can. Transfer to a baking sheet and prick it all over to prevent the dough from puffing in the oven.
- Repeat until the baking sheet is full. The breads won’t spread, so you can put the breads fairly close together. Bake until crisp, 3-4 minutes.
This easy, chilled borscht recipe highlights one of our favorite seasonal vegetables: beets!
- 1 cup (250 ml) sour cream to pass around
- 6 peeled boiled potatoes (optional)
- Juice of 1 lemon
- 2 Tablespoons sugar or to taste
- 2 lbs (1 kg) raw beets
- A little salt and pepper
- Peel the beets and dice them. Put the beets in a pan with 9 cups (2 liters) of water and salt and pepper and simmer for 1-1/2 hours.
- Let the soup cool, then chill, covered, in the refrigerator. Add the lemon and sugar to taste before serving (these could be added when the soup is hot, but it is more difficult to determine the intensity of the flavoring).
- Serve, if you like, with a boiled potato, putting one in each plate. Pass around the sour cream for all to help themselves.
- 20 Medjool or other soft, dark dates
- 5 oz goat cheese
- fleur de sel or other flaky sea salt
- Preheat oven to 375 degrees, and layer a rimmed baking sheet with parchment paper.
- Slice dates open lengthwise, remove pit, and place on baking sheet.
- Sprinkle each date with a small pinch of salt.
- Stuff each date with one teaspoon of goat cheese, and sprinkle another small pinch of salt overtop.
- Bake for 10-12 minutes, until dates are fragrant and tender and goat cheese has softened considerably.
- Sprinkle another pinch of salt over all the dates, if desired, Serve immediately.
- 3 cups sweetened, shredded coconut
- 4 large egg whites
- 1/2 cup sugar
- 1 teaspoon vanilla or almond extract
- 1/4 teaspoon salt
- Baking sheet
- Silpat or parchment paper
- Mixing bowl
- Mixing spoon
- Preheat the oven to 350°F. Place an oven rack in the bottom third of the oven and preheat to 350°F. Gather all your ingredients and equipment.
- Toast the coconut (optional). For deeper coconut flavor and extra-crispy macaroons, spread the coconut on the baking sheet and toast for about 5 minutes, or until just barely starting to show some color. Let cool slightly before using.
- Whisk the egg whites, sugar, vanilla, and salt. Combine the egg whites, sugar, vanilla, and salt in a mixing bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.
- Combine the coconut and egg white mixture. Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened.
- Shape the macaroons. Line the baking sheet with a silpat or parchment. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.
- Bake the macaroons for 15-20 minutes. Bake the macaroons until golden, 15-20 minutes.
- Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week.
- 6 tablespoons unsalted butter, plus more for pan
- 8 ounces bittersweet or semisweet chocolate, finely chopped
- 6 large eggs, separating yolks and egg whites
- 1/2 cup granulated sugar
- Confectioners’ sugar, for dusting
- Whipped cream, for serving
- Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
- Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.
- In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
- Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners’ sugar. Serve with whipped cream, if desired.