Passover

 

Toasted Almond Milk and Au Creme Passover Dessert

 

Contributed by:

 

2 comments | Leave Comment

 

In my continual quest for food worth every bite, I love to explore the entire culinary world and create unified Seders reminiscent of a specific time and place in Jewish history. This year my theme will be the French countryside. Not exactly associated with Pesach, I know, but Rashi was there, so for me, it works. I wanted to make a no-bake, pareve pot au crème that is simple and has the texture of the creamiest pudding you’ve ever had.

Pot au crème, or pot of cream, is a traditional French dessert that has been found as early as Medieval times. It is a custard cooked in a water bath, or bain marie. The cups used have a history all their own–they were often made of the finest porcelain with either one or two handles and small fitted cover on top. I inherited two sets of Passover dishes but alas, none include a dainty pot au creme set, so I make due with some sturdy tea cups.


 

Dress It Up: Matzah Pizza Recipes *Giveaway*

 

Contributed by:

 

99 comments | Leave Comment

 

I am not a big fan of kosher for Passover foods.  Meaning, I like to make things that I actually make and eat over the course of the year, recipes that are inherently kosher for Passover.

But there are two exceptions, matzah brei and matzah pizza.  Two foods I so enjoy and always wonder why I don’t bring them into the year-round rotation.


 

Four Israeli Wines for Your Passover Seder

 

Contributed by:

 

1 comment | Leave Comment

 

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!


 

The Kosher Butcher Wife’s Favorite Passover...

 

 

8 comments | Leave Comment

 

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.


 

Cookbook Spotlight: 4 Bloggers Dish eCookbook

 

Contributed by:

 

1 comment | Leave Comment

 

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.


 

101 Passover Recipes

 

Contributed by:

 

0 comments | Leave Comment

 

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.


 

DIY – Baked Root Vegetable Chips

 

Contributed by:

 

6 comments | Leave Comment

 

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.


 

9 Favorite Seder Mains – Chicken and Beef...

 

Contributed by:

 

17 comments | Leave Comment

 

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


 

Keeping It Simple On Passover

 

Contributed by:

 

2 comments | Leave Comment

 

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.


 

Spotlight: A Passover Seder Activity Book

 

Contributed by:

 

5 comments | Leave Comment

 

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.


 

Reclining At The Seder In Style

 

Contributed by:

 

0 comments | Leave Comment

 

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!


 

Cooking A Whole Brisket Overnight Is Perfection

 

Contributed by:

 

4 comments | Leave Comment

 

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.


 

A Spanish Seder Menu

 

Contributed by:

 

2 comments | Leave Comment

 

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


 

15 Healthy Passover Chicken Recipes

 

Contributed by:

 

2 comments | Leave Comment

 

Passover would probably be at the top of the list of healthiest Jewish holidays.  Sometimes, though, because of the many restricted ingredients, we may find ourselves adding a little extra oil and salt than is necessary.  These 15 kosher for Passover chicken recipes are easy, healthy, and full flavor.

 


 

Shortcut Matbucha Shakshuka Video *Giveaway*

 

Contributed by:

 

269 comments | Leave Comment

 

I’m kind of a connoisseur when it comes to Shakshuka.  The fact that I have ordered it in most every restaurant that serves it should certainly qualify me as an expert of some sort, dontchya think?

I have had Spinach and Cream Shakshuka at Café Rimon in Mamilla, an open air mall outside the Old City of Jerusalem.  I have had Leek and Eggplant Shakshuka at Gavna an outdoor cafe overlooking the Judean Hills in the Gush and I have had the traditional tomato and pepper Shakshuka at café chains across the country and at Ikea’s kosher cafeteria in Rishon L’Ziyon.  I have eaten Shakshuka both with and without both  Feta and Bulgarian cheeses, both with runny and firm yolks and both spicy hot and not spicy enough.  I love it.  In truth, I just adore it still, this after 18 months of making it my mission to try every Shakshuka in Israel.