Four Israeli Wines for Your Passover Seder

 

April 4th 2014

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The number four comes up many times throughout the Passover Seder.  We read aloud the four questions, describe the four children and enjoy four glasses of wine.  The significance of the number four relates to the promises G-d made to Moses: “I will take you out of the forced labor in Egypt, and free you from their slavery; I will liberate you and I will take you to be My own nation.” (Exodus 6:6-8).

This year we are hosting family and friends for the first Seder and I wanted to highlight four wonderful Israeli wines we will be celebrating with this year.  L’chaim!

2012 Mt. Tabor Shiraz (Israel); $14.  The wine consists of 90% Shiraz grapes and 10% Cabernet Sauvignon. Aromas and flavors of ripe fruits and violets combined with light earthy notes. The wine is soft-bodied with round velvety tannins.

2012 Or HaGanuz Amuka Series – Idra Single Vineyard (Israel); $17.  This wine was produced from Northern Galilee Cabernet Sauvignon grapes grown in the Idra vineyard.  The wine has an aroma of ripe, red fruit, a round, soft, balanced taste and a pleasant finish.

2012 Bat Shlomo Sauvignon Blanc (Israel); $30.  Located on the slopes of Mount Carmel Bat Shlomo Vineyards was established in 1889 by the Baron Edmund de Rothschild, dry wine is concrete-fermented (a first for an Israeli winery) and has a crisp blend of lemon, pink grapefruit, green apple, tropical fruit flavors and herbs.

2011 Shiloh Secret Reserve (Israel); $35.  Dark and opaque red, with aromas of very ripe black fruit, blueberry, cassis and pepper in the background. Rich bouquet of tobacco and coffee. Intense fruit flavors and black plum, with a long finish.

We would love to hear what you will be drinking this Passover so be sure to share your wine list with us!


 

The Roots Run Deep – The History of Gold&...

 

April 4th 2014

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Pesach is synonymous with horseradish and horseradish in turn is synonymous with Gold’s. Gold’s is a one-of-a-kind family-run business which started off during the American Great Depres­sion; a true Great Depression start-up. In 1932, hardworking couple Tillie and Hyman Gold started selling their fresh horse­radish and did all the work by hand. Cleaning, cutting, and grating the horseradish roots; measuring and mixing the ingre­dients; filling the jars; pasting on the labels (with paste made at home with flour and water)…all by hand, one jar at a time with a dedicated focus on freshness and quality. The recipe and hard work ethic was transferred through the generations and is now run by the offspring of Tillie and Hyman.

Make Horseradish - A Visit To Gold's

Today, Gold’s is still a family-run operation and is famous for being meticulous in cleanliness and adhering to the highest standards of kashrut and quality of their products. Gold’s horse­radish has no preservatives, and is a classic ingredient that is enjoying the spotlight, thanks to Gold’s. Gold’s also produces many other products such as borscht, barbecue sauce, and duck sauce, which are all kosher for Passover.

Rabbi Schay and Rabbi Hornstein on 4/3/52 at 18th ave Brooklyn NY (the original factory)

2 Generations (See Tilly on the far left and her son Morris here with his back to us making borscht in the early 50's.

Gil Marks shares some history of horseradish and its’ use as maror at the Seder:

Horseradish, a perennial member of the mustard family (not actually a radish), is a native of temperate southern Russia or Eastern Europe, the area where it is still most appreciated. Its name in Slavic languages is the ancient word khren, the source of the Eastern Yiddish khreyn and Western Yiddish kreyn. Horseradish began arriving in Central Europe by the early 12th century. In southern Germany, Austria, and Czech, the name became kren. In northern Germany, horseradish was called meerrettich (“more radish”), meaning larger and more intense. A misinterpretation as “mare radish” gave rise in the 1500s to the English horseradish.

The first mention of horseradish in a Jewish source was in a list of ingredients used to make charoset by Eliezer ben Nathan of Mainz (c. 1160), who spent several years living in Slavic lands. Similarly, Rabbi Eleazar ben Judah of Worms in Sefer ha-Rokeach (c. 1200) included it in his charoset ingredi­ents. Horseradish was not yet considered appropriate as maror (bitter herb). The requirement for maror is only leaves or stalks, but, for culinary purposes, horseradish is a rhizome. Al­though the top of the mature root may stick above the ground, that does not make it a stalk. In addition, it is pungent and fiery, not bitter. Horseradish also lacks the other Talmudic charac­teristic for maror — dull green foliage with latex sap; horserad­ish leaves are dark green and contain no white sap.

The first written record to permit using horseradish for ma­ror, but only when the preferable lettuce was unavailable, was by Israel ben Joel Susslin of Erfurt (c. 1390). Subsequently, as Jews moved further north, and greens on Passover became impractical, horseradish root became a norm for maror. Among the first to identify horseradish as one the Talmudic vegetables for maror was Rabbi Yom Tov Lipman Ben Nathan Heller (1579-1654) of Moravia, in his commentary on the Mishnah, Tosfot Yom Tov, who considered it as the Tal­mudic tamchah. (Rashi identifies tamchah as horehound and Maimonides as a type of chicory.) To further complicate mat­ters, in modern Hebrew, horseradish is chazeret, another in the Talmudic list of acceptable maror, not its ancient meaning of lettuce.

RECIPES WITH PREPARED WHITE HORSERADISH:

Crust rib roast or silver tip roast with horseradish and roast in oven.

Add horseradish to mayonnaise and serve as a dipping sauce for fish or steak.

Use horseradish mayonnaise to make deviled eggs. Slice boiled eggs in half. Mash egg yolks and add horserad­ish mayo. Pipe into egg whites. Garnish with chopped chives.

Mix horseradish into ketchup or barbecue sauce for an added kick. Add to braised chicken or meat dishes.

Add to chicken soup.

Mix into potato kugel batter.

Click here for more recipes using horseradish.

 

As seen in Joy of Kosher with Jamie Geller Magazine Spring 2014 – Subscribe Now.


 

Matzo Ball Recipe Video

 

April 3rd 2014

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There’s no debate.  At least not in this house.  Hubby likes light, fluffy, soft, pillowy, perfectly round matzo balls that cut like butter and require no teeth to eat.  So that’s what he gets.  And the kids know no different, so they love their knaidelach like that too. Truth be told I also have a little thing for hard-as-a-rock-get-me-a-chainsaw matzo balls.  But I don’t even know how to make them.

To unload my burdened soul I will have you know I used to make my perfect matzah balls out of a mix.  But I was really good at it.  And they were really round and really pretty and really tasty and really light and really elicited lots of compliments. So when I first came to Israel and was crying shopping in the supermarket with my cousin Bracha (the same darling of a Bracha who gave me this Turkey Hummus recipe and asked her where I could find the matzah ball mix… she was like WHAT?!?!  “they’re so easy to make – I’m giving you my recipe!”

And history was made in my kitchen.  My first new recipe in Israel was a success.  Like I told you in the magazine we did lots of takeout for Rosh Hashanah when I hosted just a few weeks after our aliyah.  But I did make my signature Unstuffed Cabbage Soup with my new Homemade Light and Fluffy Matzo Balls.

Yes we eat matzah balls with everything in this here house.  Not just for Pesach and not just with Chicken Soup.  We eat em with Beef Porridge, Butternut Squash Soup, and straight-up.

These are as easy as the mix, taste way better, and the secret is seltzer AND not to overmix, oh AND light pressure while rolling…

Just watch!


 

The Kosher Butcher Wife’s Favorite Passover...

 

April 3rd 2014

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As a proud South African, this Pesach, my Seder theme is ‘Out of Egypt into Africa’. This year all the beautiful inherited Pesach crockery will be used after the Seder. Last week our Rabbi gave a shiur on the importance of keeping the children entertained during the Seder. After all isn’t it their night too? How right he is. I can still remember, as a child, falling asleep under the dining room table only to be woken up by the lebberdikke thumping on the table when ‘Echad Mi Yodeiyah’ was sung. So this year it’s an African themed Seder where table decor will be combinations of white linen, leopard print embossed hessian overlays, white miners lanterns filled with African daisies, Wee Willie Winkie candle holders, tin plates and cups, wooden serving spoons, wooden matzah boxes and a very special carved wooden seder plate.

This is just us having fun with the Seder plate, it is too gorgeous not to share. Hopefully my grandchildren, nieces and nephews won’t fall asleep under the table this year but rather enjoy all the opportunities to join in with the singing under African skies. This of course with the added bonus of receiving a prize, not only for the Afikomen, but for anything we choose to ‘incentivise’ them with along the way!

Roasted Eggplant with Fresh Tomato is my salad of choice this Passover.

‘Potjie’ literally means small pot and is made of heavy wrought iron. It normally stands on three legs (tripod) over burning coals. It’s typically South African and I suppose like a good cholent, everybody has his/her secret. The potjie, with a bit of cooking oil inside, is placed on a fire until the oil has been sufficiently heated. Meat is added first, depending on the preference of the cook. This can be anything from lamb to beef, or even vegetables. The meat is spiced and often a form of alcohol is added for flavour.

When the meat is lightly browned, vegetables like potatoes are added, along with whatever spices are needed. Water or other liquids may or may not then be added, depending on the views of the potjie chef. The lid is then closed and the contents left to simmer slowly without stirring. This distinguishes a potjiekos from a stew that is stirred. The aim is that the flavours of the different ingredients mix as little as possible. Although some chefs may permit stirring from time to time (which is highly frowned upon), it does create a stew where all the ingredients tend to taste similar. Little sauce or water is used, so that cooking is by steam and not boiling in a sauce like a stew; thus the heat must be very low and constant. A potjie is a social activity, with guests generally engaging in fireside chitchat while the potjie cooks, typically three to six hours.

Although I won’t be cooking my vegetables this way for the seder, I will be serving them in a potjie pot, in keeping with my African Seder theme.

Why is the Top Rib/Short Rib cut so different from all other cuts?

Because it’s so versatile, so tasty, so tender and one of the most wonderful cuts on the forequarter.

Whether braised, smoked, roasted or fried – Top Rib (Short Ribs) offers versatility with pride. It’s an economical cut, full of flavour and taste, a roast so delicious it won’t go to waste!

4 ways to enjoy Top Rib this Pesach.

FALL OFF THE BONE BEEF RIBS

On a recent trip to New York my husband chose a low and slow roasted piece of deboned top rib with mashed potato which he said was superb and melted in his mouth. Although confused as to why he didn’t choose a steak, I have to admit it was delicious. So naturally, upon returning home, I started experimenting until I received the “thumbs up” from the Lurie Jury so here goes.

BBQ BEEF RIBS AND ‘GOT YOU COVERED’ MONKEY GLAND SAUCE

This sauce will really have you covered for almost anything on Pesach. You can cook your ribs, roast and brisket in it or simply spoon it over, steak, schnitzels, burgers, chops and wors. It’s great with everything – Ok maybe not ice cream!! For the same amount of work I would double up on this recipe, it will be worth it!!

TERRIYUMMY BEEF STRIPS

Make your teriyaki for Passover and use it on these flavorful beef strips.

STICKY COLA SHORT RIBS

Don’t be afraid to get sticky on Passover.

End the meal with a Passover Cookie Ice Cream Layer cake using non dairy ice cream of course, the cookies are fantastic and served layered with ice cream it takes it to another level.

Have a happy Passover.


 

Cookbook Spotlight: 4 Bloggers Dish eCookbook

 

April 3rd 2014

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How does it happen that four kosher food bloggers from different states come together to write the first ever eBook of kosher Passover recipes?

“Food bloggers constantly read other blogs and love to see what creative types are cooking up and writing about.  Kosher food bloggers network even more deeply because of our niche,” explained Liz Rueven of Kosher Like Me.

She was relaxing on a beach in Costa Rica in January when she received an unexpected invitation from Sarah Lasry, Patchke Princess and Amy Krtizer, What Jew Wanna Eat.

They asked if she and Whitney Fisch, Jew Hungry, would like to collaborate on an eBook of Passover recipes that would explore both traditional and more modern twists on Pesach recipes.

The catch? The project would have to be completed within 6 weeks and the four bloggers would conduct all meetings via Google Hangouts (video chat).

Somehow, all four bloggers, none of whom had spent more than 30 minutes speaking to each other in person, agreed to work towards the fast approaching deadline and create 15-20 new recipes each. They developed, tested, cooked all recipes and shot all of the photos in the eBook.

Each of the writers prepared 10 -15 recipe ideas for the first of many two hour video conferences. With no time to waste, the project evolved organically. Each blogger utilizing her resources and talents to help put together all of the pieces including finding a designer to help with the cover graphics, working out financial and legal details, and learning new tech skills in order to format and publish the book.

Aside from mouth-watering modern recipes such as Balsamic Braised Short Ribs, Matzah Brie Caprese, Spaghetti Squash with Quinoa Meatballs, Sautéed Kale, Tomato, and Mushroom Quiche with a Hash Brown Crust, and Cinnamon Donut Balls, this e-cookbook also includes step-by-step instructions and beautiful visuals as well as helpful tips such as Freezer Instructions, Prep Ahead Rules, and a To-Go Guide. All recipes are clearly labeled including gebrokts and non-gebrokts.

Find “4 Bloggers Dish: Passover, Modern Twists on Traditional Flavors” at Amazon by clicking here for just $3.99.

Also, get a sneak peek and try out this quinoa salad recipe from Liz.

 

 


 

101 Passover Recipes

 

April 2nd 2014

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Last year one of my friends posted a picture of her Passover preparations with the comment: “slaves in mitzrayim (Egypt), now slaves in the kitchen”.  Passover has some of the most difficult holiday preparations, but the hard work comes with great reward.  Every year we remind ourselves of the foundation of our people, the themes of oppression and liberation.  All of the hard work does take its toll but when everything is ready and we’re finally at the seder, we can truly begin to understand the feeling of liberation.

That being said, the key to Passover preparations is organization and planning. With so many meals to organize it makes it that much easier to have all of your go-to recipes in one place, which is why here at Joy of Kosher we wanted to present a thorough list of of some of our best recipes. Below are 101 Passover recipes, if you would like more ideas please check out the rest of our Passover ideas here.

 

Shakshuka

Don’t restrict yourself only to the hard-boiled egg on the seder plate!  Eggs can be transformed into a number of recipes that are great for any meal.

1.  Shortcut Shakshuka: Shakshuka is incredibly versatile and can be customized to anyone’s preference.  Be sure to checkout Jamie’s video on how to make delicious shakshuka with minimal prep and clean up time.

2.  Fines Herbes Whipped Cream Cheese Omelet: A fluffy omelet is an easy, delicious meal at any time of day.  It can easily be served to large groups as well as small, and customized to each persons tastes.

3.  Chinese Deviled Eggs: Save the classic deviled eggs for seder plates, and try these Chinese deviled eggs which get their flavor from a mix of mayo, ginger and Passover soy sauce.

4.  Baked Eggs with Sausage and Sweet Potato Hash: Hearty breakfast or satisfying dinner this is a one pot.

5.  Grandma Sylvia’s Salmon Croquettes with Fried Onions:   These croquettes are a satisfying snack or can be made into a meal by serving with soup and salad.  Make these non-gebrokts by substituting potato starch for matzo meal.

6.  Salami and Eggs: The salami is lightly fried in oil meanwhile the eggs are cooking.  The recipe calls for scrambled eggs, but prepare them however you prefer.

7.  Pesto and Roasted Red Pepper Deviled Eggs: Another great deviled eggs recipe, this would be wonderful paired with a hearty salad.

8.  Vegetable Egg Crepes: Thin egg crepes pillow a colorful stack of peppers for a tasty, visual pleasing breakfast or brunch entree.

9.  Egg White Frittata with Tomatoes, Spinach, Mushrooms and Goat Cheese: As the saying goes: everything but the kitchen sink (and the chametz!) can go into this egg white omelet.

10. Omelet Roulade: A perfect way to feed a large group, the omelet cooks quickly and easily in the oven leaving you to enjoy your guests.

 

Beefed Up Israeli Salad

Liven up salads with bold colors, flavors and unexpected “croutons”.  Salads can be transformed from a side dish to a main entree by adding protein or serving it up in a gorgeous dish.

11.  Goat Cheese Salad Croutons: Turn an arugula salad into a show-stopping dish with these goat cheese croutouns.

12.  Chopped Broccoli Salad: This mayo-free recipe is not only rich and creamy because of the avocado, but also has this nice crunch of sliced almonds.

13.  Spring Lettuce Salad with Pastrami Croutons:  A passover friendly take on a pastrami sandwich, this healthy salad will satisfy any meat-lover.

14.  Shaved Mustard Green Salad:  Mustard Greens are a fun twist on traditional lettuce salads, they add an extra punch of flavor that is highlighted with a simple vinaigrette.

15.  Rainbow Salad: All of those colors serve not only to brighten up the plate, but also are full of vitamins.  Use carrots, beets and kohlrabi or substitute your vegetables of choice.

16.  “Beefed-Up” Israeli Salad: This salad is “beefed-up” not in the sense of adding meat, but by taking the traditional Israeli salad and adding feta cheese and mint leaves for a satisfying twist.

17.  Fennel-Orange Salad with Lemon Vinaigrette: Fennel and citrus are a delightful mix of sweet and tangy flavors.

18.  Tropical Slaw: This delightful mix of citrus and and cabbages would be a great accompaniment to fish.

19.  Creamy Kale Salad with Capers and Hazelnuts: Kale, capers, hazelnuts and host of other ingredients compose this well-built salad with a multitude of flavors and textures.

20.  Pomegranate Salad with Berry Vinaigrette:  This salad is packed with the bright refreshing flavors of pomegranate and complimented by balsamic and berry vinaigrette.

 

 

Lemon Cream Cheese Gluten-Free Crepes with Raspberry Sauce

Passover is great time to be creative and transform your favorite dairy recipes.  A dairy lunch or dinner can be very refreshing the day after a heavy seder meal.

21.  Baked Goat Cheese with Ricotta and Sweet Roasted Tomatoes: Consider it a soufflé without the chametz!

22.  Goat Cheese and Spinach Quinoa Cakes: You can substitute shredded white or sweet potatoes if you don’t eat quinoa on passover

23.  Parmesan Crisps: Add these cheesy crisps to transform a simple salad, or try the crisps as a salty, creamy snack!

24.  Cheddar and Potato Latkes with Spiced Applesauce: Most people wouldn’t associate latkes with Passover, but the addition of cheddar and spiced applesauce make traditional latkes into a savory, comforting dish.

25.  Eggplant and Portobello Sauté with Temp Tee-Avocado Crema: This dish is sure to delight meat lovers and vegetarians alike.  The portobellos have a meat-like heaviness which plays well with the cream cheese avocado cream sauce.

26.  Lemon Cream Cheese Gluten-Free Crepes with Raspberry Sauce: By substituting potato starch for flour, these crepes are kosher for Passover and a surprising treat for gluten-free family members or guests.

27.  Passover Enchiladas: This gebrokts recipe which mixes some south of the border flavor with Passover festivities.

28.  Eggplant Roll-ups: Simple ingredients lead to delicious results!  An easy, family friendly meal that works for lunch or dinner.

29.  Herbed Cheese Spread: Whip this recipe out whenever you need to add a flavorful pop to roasted vegetables.

30.  Passover Jalapeño Poppers: These spicy, fun poppers make a great snack and would be great to take on a Passover Picnic.

 

Hasselback Potatoes with Balsamic Mayonnaise Dipping Sauce

Potatoes are a Passover staple which exemplify just how easy it is to elevate a simple ingredient. Even though it is a noble cause to try to limit the intake of this simple starch, here are a few potato recipes in case you choose to serve them at every meal or only a few times during the holiday.

31.  Spanish Potatoes with Roasted Tomato Cream Sauce: Despite the creaminess, this potato dish is parve.  The sauce gets its texture from a mixture of tomatoes, mayo and a splash of balsamic vinegar.

32.  Horseradish Potato Kugel Muffins: Transform classic potato kugel by baking it a individual muffins with the tang of horseradish.

33.  Warm Potato Salad with Horseradish Sauce: Try serving classic potato salad warmed up with a spicy horseradish sauce.  Consider adding haricot verts for an added crunch.

34.  Fingerling Potatoes with Creamy Tarragon Sauce: The savory cream sauce can be made parve by substituting cream cheese with your choice of nut or soy milk and  and margarine or nut butter.

35.  Loaded Baked Potato: A go-to dinner for the interim days when you’re either tired (but elated!) from going on chol ha’moed trips or as break from your cooking preparations for the last fews days of yom tov.

36.  Patatas Bravas with Aioli: A classic dish from Spain make an easy and delicious side during your Passover festivities.  Try serving it with dipping sauces as a way to add a little extra excitement to this simple, yet magnificent dish.

37.  Crispy Squashed Potatoes: An unbelievably easy dish to make, yet so versatile.  If you’re not serving meat, try topping the squashed potatoes with sour cream.

38.  Pastrami Latkes with Sweet-Chili Mayo Sauce: Pastrami and latkes, two traditional Jewish foods combined into a super tasty hand-held treat topped with spicy sweet sauce.

39.  Creamy Smashed Potatoes with Chives:  Serve these with salmon or soak up the juices from brisket with these easy, delicious smashed potatoes.

40.  Hasselback Potatoes with Balsamic Mayonnaise Dipping Sauce: These accordion-style potatoes are topped with a delightful sauce of balsamic mayonnaise.

 

Glazed Roasted Carrots

I learned recently that some families have the tradition of eating a vegetarian seder so as to not detract from the korban pesach, the shankbone on the seder plate.  Either way, having a plethora of vegetable sides for the seders and throughout the week will make everyone happy, and maybe distract them from their craving for pizza or a bagel!

41.  Eggplant Tomato Stacks: we may not eat leavened wheat on Passover, but feel free to stack as many fried eggplant or tomato slices as tall as you like.

42.  Colorful Cauliflower: Roasting vegetables must be one of the easiest, most delicious ways to prepare vegetables.  Adjust the seasoning to your preference or substitute to cauliflower with your vegetable of choice.

43.  Sabra Moroccan Carrots: This carrot salad packs plenty of flavor with help from Sabra Turkish Dressing.  If you don’t eat processed foods on Passover, make your turkish dressing by checking out Sabra’s ingredient list here.

44.  Zucchini Fritters with Fresh Tomato Salsa: Fritters transform every vegetable into a fun and tasty treat for kids and adults alike.

45.  Citrus Glazed Roasted Carrots: The carrots caramelize beautifully in the oven with the help of a few bright flavors such as orange and lemon.

46. Veggie Liver Stuffed Mushrooms: Sabra produces their spectacular veggie liver on for Passover.  Try it with mushrooms to create a satisfying vegetarian appetizer in with less than five minutes of prep time.

47.  Balsamic Roasted Mini Peppers: This would be a great side to accompany any red meat dish, such as the Kosher Braciole Skirt Steak below.

48.  Brigitte’s Spaghetti Squash:  Even though we don’t eat traditional pasta on Passover, satisfy your noodle craving by preparing squash or zucchini as you would pasta.

49. Beet Tzimmes: This light and refreshing take on the classic tzimmes makes a wonderful vegetable side dish.

50.  Roasted Summer Vegetables with Horseradish Aioli: Spruce up your favorite combination of vegetables with a spicy horseradish aioli.

 

Whole Baked Trout with Fennel

Fresh fish is a great way to create a healthy, kosher for passover meal.  A little salt and a bit of dressing transform fish into an impressive and satisfying meal.

51.  Smoked Salmon and Herbed Cream Cheese Cups: An impressive display and a creative take on lox and cream cheese makes these cucumber cups a must serve.  For a parve version substitute with non-dairy cream cheese.

52.  Baked Horseradish Gelfite Fish: The great thing about gelfite fish is that it comes pre-made kosher for passover or can easily be made at home with your choice of white fish.

53.  Steamed Cod and Sun-dried Tomato, Olive Tapenade: This name of this recipe not only sounds super healthy, but it’s also delicious and sasifying.  Steamed cod has a light, refreshing flavor while the sun-dried tomato and olive tapenade are rich in color and flavor.

54.  Salmon with Kale and Yogurt Horseradish Sauce: The yogurt horseradish sauce provides a creamy and tangy flavor to the delicate flavors of the salmon.  

55. Roasted Branzino with Citrus and Caramelized Fennel: Branzino is one of my favorite fishes.  It is so simple to prepare and is always delicious.

56.  Ceviche with Pickled Beets and Creamy Avocado: Each South American country has their own distinct approach to the ceviche.  For Passover use the basic ceviche as a foundation for building a unique dish.

57.  Smoked Salmon and Dill Spread: This is one great dip to spread on matzo.  If that’s not your custom, serve a dollop of this spread on your lunchtime salad for a satisfying meal.  

58.  Nut Crusted Salmon with Creamy Chrain Sauce: This salmon could easily served as either a first course or a main dish.  The pistachio crust and chrain sauce are major wow factors bound to dazzle your guests.

59. Peppered Tuna with Wasabi Mayo: A high quality ingredient does not need much to accompany it.  The combination of tuna and wasabi mayo is both refreshing and tangy.

60.  Mediterranean Baked Trout with Fennel Salad: Fennel, trout, lemon and capers make this one spectacular fish dish.

 

Carrot Orange and Ginger Soup

Soups are an easy way to minimize your time in the kitchen and maximize time with family and friends.  Make double portions of your soups so you can serve them for lunch and dinner throughout the week.

61.  Easy Zucchini Soup Recipe: This soup gets its creaminess not from milk or nut milk, but rather it is a delicious blend of zucchinis and potatoes.

62. Chilled Cucumber Melon Soup: If you’re lucky enough to live in a warm climate, take advantage of the weather by enjoying this chilled soup. Try serving it for lunch or dinner with a side salad and fish.

63.  Creamy Potato Leek Soup: Make this soup either dairy or parve by substituting the cream cheese for with your favorite coconut or nut milk.

64.  Creamy Roasted Garlic and Potato Soup: This creamy soup is perfect for Passover or all year round.  Make this soup parve by using coconut milk instead of cream cheese.  If you don’t eat garlic on Passover, try caramelizing onions instead and mixing both sweet and white potatoes.

65.  Passover Matzo Balls:  The trick to these light and fluffy matzo balls is seltzer and olive oil!

66.  Slow Cooked Short Rib Stew: Whether or not you consider stew to be soup, this stew is a show-stopper.  Make it a meal by serving it with salad and roasted vegetables, and if you’re Sephardic enjoy it with rice!

67. Fish Soup: Making your own stocks and soups gives you the freedom to experiment with flavors.  This fish soup is delicious in it’s own right, but could also be saved to use as stock in other fish dishes.

68.  Passover Parsnip and Celery Root Soup: If your custom is to peel all vegetables during Passover, then this is a great soup for you.  This rich velvety soup gets some of its creaminess from Temp Tee cream cheese, but for a parve version omit the cream cheese and add white potatoes instead.

69.   Carrot, Orange and Ginger Soup:  This soup is pleasing to the eye and brings a splash of color to the table, not to mention the rich and savory flavors at play.

70.  Passover Creamy Cucumber Gazpacho: I wasn’t always a fan of cold soups, but once the dairy component was introduced I started to understand why people enjoy gazpacho.  The cucumber and cream cheese compliment each other making this a delightful dish.

 

kosher braciole

During the year I try to limit my weekly red meat consumption, but on Passover I give myself the green light to indulge a bit by preparing a few of my favorite meat recipes including brisket and roasts.

71.  Brisket with Barbecue Sauce: Besides the amazing flavor, I’m a big brisket fan because it slowly cooks itself to perfection leaving you to enjoy your holiday, outside of the kitchen!

72.  French Roast: The french cut roast is a very elegant dish which is sure to impress your guests.  It’s a great option for shabbos or a nice way to maintain the holiday spirit during chol ha’moed, the interim days.

73. Kosher Braciole Rolled Steak: These are more than just your average roll-ups! Adjust the vegetable filling based on your preference and if you don’t eat gebrokts, substitute the matzoh meal for potato starch or finely ground almonds.

74.  Grilled Skirt Steak with Almond Sauce: I’ve always been a little nervous about cooking skirt steak, but this recipe is a quick, fool-proof way to cook a perfectly tender and delicious cut of skirt steak.

75.  Pomegranate Glazed Asado: A fusion dish inspired by the South American asado and the pomegranate of the Middle East, this would be a great option for shabbat dinner during Passover.

76.  Beef Carpaccio with Tomato Vinaigrette: The thinly sliced pieces of beef make this an elegant dish to serve for lunch during the holiday.

77.  Grilled Steaks with Chimichurri: Chimichurri is a an Argentinian sauce composed of a mix of herbs.  Depending on which herbs you use on Passover, mix and match them until you reach your preferred flavor profile.

78.  Lamb Bacon Wrapped Asparagus: Planning a Passover Picnic? Consider packing these lamb bacon wrapped asparagus as a salty, satisfying dish.

79.  Braised Lamb Chops: Treat your family to these braised, fall-off-the-bone lamb chops.  This simple, perfect for Passover recipe is composed of fresh herbs, onion and wine.

80.  Beef Back Ribs with Vinegar Based BBQ Sauce: No need to haul out a grill, these ribs can be made inside!

 

Lemon Rosemary Roast Chicken with Potatoes

The easily transformable flavors of poultry make it a great fleishig, meat, option during Passover.  Renew your appreciation of poultry by trying some of these classic and reinvented dishes.

81.   Chicken Baked with Babaganoush: I love chicken and I love babagnoush, but I would never have thought to bake them together!  Prepare yourself for an adventure in flavor.

82.  Smoked Turkey Rosti Latke: This is one of those ultimate-one-pan recipes.  Nothing compares to the mixture of roasted turkey and fried potatoes in this exceptional turkey latke.

83.  Classic Jewish Deli Chicken:  With all that leftover chicken from the night before, why make a meal from scratch when you could have classic chicken salad ready in minutes.

84.  Lemon Rosemary Roast Chicken and Potatoes: Lemon, rosemary and white wine are a classically delicious combination of flavors.  Leave these in the oven to forget about them until the savory smells of perfectly roasted chicken draw you back into the kitchen.

85.  Asian Chicken Wings: Chicken wings are easier to prepare than most people think.  No need for a deep-fryer, just place these wings in the oven to broil.

86.  Chicken Savoy: The vegetables compete for attention in this chicken savoy recipe.  Peppers, potatoes and onions along with garlic and oregano combine to bring out a beautiful flavor in the chicken.

87.  Thai Basil Ginger Chicken: An exciting entree for the seder or shabbos dinner, this exciting blend of thai, basil and ginger will delight your guests.

88.  Orange Chicken: If you don’t eat many processed foods or unpeeled vegetables on Passover, this is a great recipe for you.  Sautéed onions and orange juice make a flavorful and delicious sauce for chicken.

89.   Date Glazed Roast Chicken: Dates, garlic, citrus and vinegar create a sweet and savory flavor profile for whole roasted or pieced chicken.

90.  Spatchcocked Turkey: I’m not sure of the origins of name, but despite the funny name the flavors of this turkey are no joke.  A simple combination of herbs such as thyme, rosemary, parsley and vegetables like onions, carrots, celery ribs are part of this tender, turkey dish.

 

Italian Meringue Coffee Dacquoise

Desserts don’t have to be boring just because it’s Passover!  Gebrokts or non-gebrokts there are plenty of sweet ways to end a meal or satisfy that sweet tooth with a delightful snack.

91.  Mango Peach Basil Popsicle: This Passover popsicle is all grown-up.  The basil is a tangy pop in contrast to the sweet mango and peach.

92.  Chocolate Bark: Customize your chocolate bark by adding different combinations of dried fruit and nuts and you can use milk, white, or dark chocolate to please everyone.

93.  Italian Meringue Coffee Dacquoise: This elegant dessert is sure to wow your guests.  Make it dairy or parve by substituting margarine for butter.

94.  Pavlova with Greek Yogurt: Reinvent this traditional meringue dessert by using greek yogurt as a filling.  As an extra treat, top the meringues with an assortment of fresh fruit.

95.  Raw Date Brownies: When I think of Passover brownies, the first thing that comes to mind is a box of processed potato starch and foreign sweeteners.  These raw date brownies  use natural ingredients and without stepping foot near the oven, you have a delicious dessert.

96.  Four “C” Tart with Gluten-free Crust: The 4 C’s, caramel, curry, coconut, and chocolate are a unique twist on the classic combination of chocolate and caramel.

97.  Chocolate Dipped Fruit: Satisfy your sweet tooth without worrying about your waistline.  Mix and match a range of colorful fruit to serve a beautiful and sweet dessert.

98.  Apple Sorbet:  This light, refreshing dessert is the perfect end to a yom tov meal.

99. Low-Fat Lemon Cheesecake: Enjoy this light, kosher for Passover cheesecake.  Minimize calories by using low-fat dairy and maximize flavor with lemon zest and juice.

100. Chocolate Avocado Mousse: This guilt-free recipe is sure to please.  The creaminess of the avocado replaces high fat dairy, while the cocoa powder flavors this not-so-traditional chocolate mousse.

101. Raspberry Macaroons with Cream Cheese Filling: Ditch the famous boxes of traditional macaroons for these beautiful raspberry macaroons with cream cheese filling.  They’re a delight to look at and to eat.

 

If you’re looking for more ideas and inspiration, find hundreds of kosher for Passover recipes here.


 

DIY – Baked Root Vegetable Chips

 

April 2nd 2014

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The first time I tried store bought vegetable chips I was smitten by the colorful, crispy vegetables that are the perfect balance between sweet and salty. They were hard to come by at the time but whenever I had a chance, I’d savor each bag (by myself!). Now that I figured out how to make them at home, I can enjoy these root chips any time, all year. They are very simple, really cheap and taste just as good, if not better. Also, I love dipping them in babaganoush for a healthy, fun snack on Passover or any time.

They key in this recipe is to use a mandoline slicer so the chips cook evenly and are uniform in size. The thinner they are sliced, the crispier and more delicate.  I baked them instead of frying them to keep them even healthier and if you leave the skin on the vegetables that is an extra nutrition boost too.  I used beets, turnips and yams, but you can use any root vegetables and make them this same way.

This Passover you should make a huge batch and offer them to your kids with Sabra babaganoush for the perfect dipping experience.  You can also impress your guests with this as a fancy appetizer they will love.

Here is my recipe for Baked Root Vegetable Chips

These root chips also make a unique topping for salads and side dishes. They add a lovely crunch and a hint of natural sweetness.


 

9 Favorite Seder Mains – Chicken and Beef...

 

April 1st 2014

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ONLY 3 DAYS LEFT TO GET THE JOY OF KOSHER COOKBOOK WITH 70 PASSOVER RECIPES FOR 40% OFF – USE COUPON CODE JOK40 AND ORDER NOW!

Here go my favorite Seder Mains

but first…

some advice

followed by…

some tradition

and then finally…

some recipes

Keep it Simple
If you follow the Passover Seder traditionally and meticulously by the time you arrive at the main meal, called Shulchan Orech in the Haggadah, people will be far from starving. They may not even be entirely hungry. So don’t overdo your menu.

Roasted Meats on Passover

During Passovers of long ago, the Jewish people would bring the Passover sacrifice to the Beit Hamikdash, and then roast and eat the meat for the Seder meal. Today, many refrain from roasting meat at the Seder so no one should think we are trying to replace the Pesach sacrifice. For this reason my favorite Seder mains are cooked with additional liquid or sauce.

I’ve kept my comments brief so you can get to planning, shopping and cooking quickly.

Chicken

Passover Seder Lemon and Wine Poached Chicken

Lemon Wine Poached Chicken
Refreshing and Light

Orange Chicken with Beets and Sweets

Orange Chicken Thighs with Beets and Sweets
Pretty and Sweet

speedy-coq-au-vin-130
Speedy Coq Au Vin
Earthy and Warm

cold-poached-spinach-and-walnut-pesto-chicken-124
Cold Poached Spinach and Walnut Pesto Chicken
Cool and Springy

chicken-cacciatore-132
Chicken Cacciatore
Cozy and Savory

Duck Sauce Chicken joyofkosher

Duck Sauce Chicken
Classic and Simple

Meat

Brisket in Wine Sauce
Expected

pomegranate braised brisket
Pomegranate Braised Brisket
A Twist

Ropa Vieja
Ropa Vieja
Unexpected

Chag Kasher V’Sameach, A Zissin Pesach, Happy Passover!


 

RSVP for #ShareSabra Passover Twitter Party and...

 

April 1st 2014

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You’re invited to join our #ShareSabra Passover Twitter chat!
Hosted by @JoyofKosher and sponsored by Sabra.

On the agenda

Lots of Questions and lots of Afikomen Prizes – Win 1 of 5 copies of the Joy of Kosher with Jamie Geller Magazine for Passover just by RSVPing below, then Retweet and engage during the chat to win 1 of 2 $25, 1 $50 and 1 $100 Amex cards.

We will be talking about: The Mediterranean Diet on Passover, Healthy and Low Carb Recipe Ideas, Passover Memories, Seder Favorites, and more.  Ask your questions, share your memories and get ready for Passover.

When

Monday April 7th from 8-9pm EST

Who

@JoyofKosher @JoyofKosherMag @KosherFoodBloggers @TamarGenger @JamieGeller

Moderator @MommyBlogExpert

How to participate
Use hashtag #sharesabra
Use Tweetchat for easy chatting.

Anyone can participate, but you must be following @JoyofKosher and RSVP here below!

Follow us here

RSVP

Let us know you are coming to the party in the comments below to be entered to win and make sure to include your twitter handle.


 

Keeping It Simple On Passover

 

April 1st 2014

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Sometimes when I think about Pesach I get overwhelmed. It doesn’t help that the local food store has already set up their Pesach aisles before it was even Purim. Nor does it help to hear about my super efficient friends and their cleaning schedules, and, most of all, it is nearly paralyzing to see all the posts for Pesach recipes on Facebook, when I’m still deciding what to give for Shaloch Manot!

When I was younger, my whole family would turn over the kitchen the night before Pesach. We would have to take a little break to do bedekat chametz and then continue on our Pesach mission. My brothers were in charge of bringing up the Pesach boxes from the basement and my sister and I were in charge of covering the counters and tables with some sort of plastic tablecloth-that always had the smell of Pesach. I have two distinct smells from my childhood; one as I mentioned in the past– fresh brewing coffee, and the other– the smell of the plastic as we got ready for Pesach.

The night before Pesach we would kasher the kitchen and get it prepared for cooking the next day. There would be excitement in the air. There were no weeks or days of preparations; We prepared for the seders on erev chag. My grandmother would make her famous meatballs and her mashed potato kugel, which we only had on Pesach. And of course my mother would make gribiness. (for the record…I never liked it, even before I knew how unhealthy it is for you!) And we all pitched in, making it truly a family affair.

I look back fondly on those times and those memories– and that is the way that I want my kids to embrace the holiday of our freedom, with excitement and great memories.

For the past few years I have been consciously preparing for Pesach in a simplistic manner. I don’t believe Pesach needs to be a time of stress. Pesach can be done in a more relaxed, down to Earth fashion, while still remaining meaningful and producing great memories. I try to keep it simple and stick to the basics. I view the one-week of not having leavened bread as a challenge of sorts to make yummy and scrumptious food without the need to go overboard. (Granted I have the excuse of a daughter who is gluten free so I don’t have the pressure to come up with fancy matzo/cake meal gourmet delicious menus.) I stick to the basic recipes and enjoy serving them on our beautiful Pesach dishes. What I find is most important is the fact that when the Seder night comes, not only is the food delicious, but the family is happy. My goal is to be cognizant of the true meaning of the chag. I thank God for our freedom and our ability to remember and discuss the Exodus of Egypt as a family. This is not always an easy task, yet I feel that as I grow in my spiritual self, and from the wisdom of my past, this is how I want my family Pesach to be experienced.

With that in mind, here is a recipe for Easy Roasted Sweet Potato Wedges.

Author’s note: Another way to enjoy the chag is with a thought provoking Haggadah. My husband, Stan Lebovic, an artist and writer just came out with a new Passover Haggadah, Escape velocity. You can check it out on Amazon.

Chag Sameach!


 

Spotlight: A Passover Seder Activity Book

 

March 31st 2014

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There are so many fantastic hagadot available for people of all ages and all backgrounds.  The new Passover activity book by Ann Kofsky is a companion book that goes along with any hagadah to keep your kids engaged throughout the Seder.  Ann has illustrated and authored over 30 books for children. She is an elementary school art teacher, a public speaker, and a teacher of drawing and illustration at her alma mater, Yeshiva University. She blogs and shares artwork at www.annkoffsky.com.

The book begins with crafts to create before the seder.  Keep your kids busy while you’re cooking in the kitchen with these crafts that they can then use at the seder like this jumping frog.  Last year we came up with a whole slew of ideas for edible ten plagues, this year try crafts.

The book is filled with ideas to keep your kids busy at every point of the seder.  Let them make shapes with their matzah is just one example shown above.

The whole books is based on the Frogs in the Bed song by Shirley Cohen Steinberg and published by Behrman House. Every kid comes home from nusery school knowing this song until it gets stuck in all our heads!!  The book takes you through the song and the seder.  Find out more and order yours here on Amazon.

You can also get this free ipad app – Frogs in Your Bed with froggy games and more, here.


 

Reclining At The Seder In Style

 

March 28th 2014

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Put Some “Seder” to your Seder!

It is a Mitzvah to lean by the Seder as stated in the words of the ” Mah Nishtana. This is part of the general theme of “Cheirut” – Freedom as we celebrate our freedom from the Egyptians and act by the Seder in a most royal and regal manner.  And for the most part, we play our roles beautifully. The Seder Table is adorned with a pristine white table cloth, the freshly polished silver glistens, everyone stands around in their new Yom Tov finery – and then there are the pillow cases! From the boys room the brown and blue Scooby Doo, from the girls room the pink floral, from the guestroom the old camp line; you get the idea!

Before

Attempting to give my Seder a little more of a royal “feel”, I looked around to see what there was to address this issue. Sure I found out  there was a concept of Seder pillow cases, but they were all high end intended strictly for the use of the head of the Seder, keeping the rest of the participants leaning on Hello Kitty and off color plaids.

Enter EstherO Seder Pillowcases. Now in its fifth year, I have been manufacturing a classy, yet affordable pillowcase that’s perfect for all of your Seder participants. These pillowcases wash beautifully, and are sure to become part of your Seder decor year after year! (Not to mention they make a great gift too!)

Make a purchase between now and April 10th and receive a special Joy of Kosher 10% discount – use coupon code JOK10OFF here plus get free shipping.

 

 

 


 

Tips and Tricks for Cooking With Kids

 

March 28th 2014

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Pesach is a time we focus on 3 specific themes: Traditions, Children, and Food. With all the time spent in the kitchen preparing food for the plethora of meals consumed over this week, now is a great time to begin the tradition of getting kids involved with food preparation. Not only is it a great way to teach family and religious customs, but there are so many more benefits to be gained, such as:

  • Learning math, science, and language skills
  • Learning about nutrition, food skills, and social skills involved with working together and sharing space and equipment
  • Being more likely to eat with family resulting in: making better food choices, having better nutrient intake, healthier weight, reduced risk of developing eating disorders, improved social interactions with peers, and better school performance
  • Better intake of fruits and vegetables with decreased intake of fats, soda and fried food

While you may be wary of including children in food preparation as you can do it so much faster and neater without their involvement, cooking with your children can be a positive and fun experience. These tips make it a fun and safe way to reconnect after a long day, or just relax together with a shared activity.

  • Keep them safe with constant supervision (the kitchen has many potential hazards!)
  • Keep it simple. Choose recipes that your children can help with (now is not the time for a complicated soufflé)
  • Allow more time than you would normally need, and don’t rush
  • Give children specific tasks; they’ll learn more from hands-on experience than from watching. If they seem to be struggling, ask if they want help
  • Involve kids with clean-up as well; don’t do it for them
  • Don’t expect your children to eat what they made. They’ll be more interested in cooking if they know there’s no pressure to eat everything they make
  • Make the kitchen kid-friendly so they’ll want to, and be able to, cook more frequently (with supervision)

See the following chart for specific tasks children of different ages can do to become involved in food preparation. Habits and skills learned in the kitchen when young can have an impact on children’s later years, so get in the kitchen together and get cooking!!

 

Age of Children Age appropriate tasks
2-3
  • Wash fruits and vegetables
  • Add premeasured items to dishes
  • Smell food and herbs
  • Help find ingredients
3-4
  • Peel hardboiled eggs
  • Pour from measuring cups
  • Make a simple sandwich from prepared ingredients
  • Describe colour, shape and taste of food
4-6
  • Stir ingredients together
  • Slice soft-cooked vegetables, soft fruit, cheese, or  tofu with plastic knife
  • Crack and beat egg
  • Cook with friends for a fun play-date
6-8
  • Use simple kitchen equipment (grater, toaster, blender, can-opener)
  • Toss salad ingredients together with dressing
  • Write a list of healthy snacks they like to eat
  • Write a grocery list
  • Make a simple breakfast (cereal & milk; canned fruit & yogurt)
8-11
  • Use a knife with easy-to-cut foods (cooked meats, cheese, tofu, bread)
  • Use microwave with help
  • Make their own school lunch
  • Make a fresh fruit platter to go with dinner
  • Use the stove with supervision for simple foods (omelettes, quesadillas, soup, grilled cheese)



 

Cooking A Whole Brisket Overnight Is Perfection

 

March 27th 2014

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It took me a long time to love brisket. It’s the kind of meat that can be dry, stringy and hard-to-chew if you don’t cook it right.

My mother-in-law changed my mind. Unlike my mom, who insisted on using the first-cut portion, my mother-in-law clued me in to the second cut, which is more flavorful. Yes, it has a lot of fat but most of it melts away during cooking. Besides, it’s the fat that softens and enriches the meat as it cooks.

After years of never making brisket for my family, I started experimenting. It took a while before I got the dish right.

Here’s what I learned: a whole brisket (first plus second cut) is my best bet because it serves so many and it also satisfies the people who prefer the leaner portions. It’s festive looking too, which makes it suitable for extended family holiday meals (although I should say that I also make this large piece throughout the year and freeze smaller portions for those nights when I get home late and don’t feel like cooking from scratch). Besides, the whole brisket includes that awesome tasting top, the deckle – that so-called “inferior” second cut that some restaurants now prepare and offer at some spectacularly high prices.

Despite the usual arguments about whether brisket should be cooked in the oven or on top of the stove, the real key is to cook it at very low temperatures for a very long time (using either method). I set it up just before I go to sleep in a 225 degree oven. The most delicious and fragrant alarm clock in the world – braised brisket perfume – wakes me up in the morning. This works for smaller cuts too but decrease the time of course.

I don’t use a lot of seasoning – for us, meat flavor is paramount. I also don’t add any liquids, but I do include water-loaded vegetables such as onions (and sometimes tomatoes and celery), which baste the brisket beautifully and provide lots of intensely flavored pan juices.

Like all good braised dishes, brisket tastes better a day or so after you cook it. I separate the meat, pan juices and vegetables. That allows me to scoop off the fat easily.

Although most people I know slice the meat and put the gravy and vegetables back on top (or puree the pan fluids with the vegetables), I don’t. It’s fine that way, but our family prefers the gravy over mashed potatoes.

The brisket? I slice it, slather it with homemade barbecue sauce and give it a roast on high heat to caramelize the surface (or broil or grill it). Either way, it’s good eats on Passover or any other time. Juicy, tender, flavorful. And the leftovers are good too.

Click here for the full recipe of my Whole Brisket with Homemade BBQ Sauce.


 

A Spanish Seder Menu

 

March 27th 2014

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I love ethnic food. Well, okay, I love all food, but I have a special place in my heart for creating menu based on a specific international cuisine. So a few years ago when I found kosher for Passover soy sauce I created a Chinese Seder. It got rave reviews and has become a new family tradition. Last year, I had to host two Seders, so I was looking for something new and decided to try Spanish food and it worked beautifully!

saffron-matzo-ball-soup-with-sofrito

Saffron Matzo Ball Soup With Sofrito

It all starts with the soup. Chicken Soup with Sofrito and Saffron Matzo Balls is flavorful and comforting. You can keep all the parts separate, if some of the little ones don’t want sofrito (a Spanish vegetable saute) you can leave it out.

spanish eggplant stuffed artichoke bottoms

Spanish Eggplant Stuffed Artichoke Bottoms

Then you can fill the meal with an assortment of tapas, like this easy appetizer using frozen artichoke bottoms filled with Sabra Spanish Eggplant.  You can’t get much easier and they are really tasty too, served hot or cold.

tortilla espanolla

Tortilla Espanolla

This classic Spanish tapas recipe of egg and potatoes in an omelet can be served hot or cold, which is perfect for a Passover seder where your oven will already be overflowing. Instead of hard boiled eggs around the table, pass around little slices of this scrumptious treat.

quinoa paella

Paella is traditionally made with rice and seafood and meat, but for Passover I made it with quinoa, sausage and chicken.

Grilled Asparagus with Romesco Sauce

Grilled Asparagus with Romesco Sauce

I love Romesco sauce on everything so make a big batch and use throughout Passover.  Either follow the recipe with the asparagus and sub out matzo for bread or use this Romesco Recipe, which is my favorite.

Pesach Fingers

Pesach Fingers

For dessert, I suggest a few small sweets.  Chocolate Covered Strawberries are always a winner as our these ridiculously easy cookies, Pesach Fingers (made from your favorite kind of nut), and of course Macaroons or Meringues.

Dress the table with vibrant colors this year enjoy some of the flavors of Spain at your Seder.

Note: A few of these recipes use Saffron which some consider to be kitniyot (The OU says it is not kitniyot but may require special checking), these dishes can be made without Saffron if desired.