Time for April Holidays: Any Passover Favorites? [ Edited ]

[Allison_Fishman]

Hello there,

I'm getting ready for a big Passover dinner here at my small Brooklyn apartment, and I'm wondering if anyone has favorites to share (affectionate recipe descriptions, plus a book title and page number (or web address) would be appreciated!)

I'm considering a Moroccan Sephardic Passover this year, and wondering how we'll pick up all that tagine meat without the pita to go with. In my wanderings I've found some wonderful recipes from The New York Times Jewish Cookbook, Paula Wolfert's Paula Wolfert's Moroccan Cookbook Cookbook, and some of my favorites from Claudia Roden.

For dessert -- always the great Passover challenge -- I'm considering a Pavlova. Mmmm. Totally untraditional, but deliciously flour-free. I'm still in the menu-building phase, but I'd love to hear how your planning is going. Does anyone have any favorites they want to share?

The_Wooden_Spoon 

Message Edited by The_Wooden_Spoon on 04-03-2009 08:36 AM

[Raven_Lunatic]

Not yet, but I'm planning on asking my Persian neighbor for some of her recipes. The neighbor in question is one of the awesomest cooks you'll ever meet, and my family worships her leftovers.

My mom's bought a Passover cookbook this year, so things should be interesting.

My family's Ashkenazi, but we eat kitniyot (long story). So maybe w'll have Persian rice.

[maryca]

I am not Jewish, but would be interested i new recipes to try.  Pleas post all reciepes if possible.  Mary

[Allison_Fishman]

Here's a favorite Persian rice recipe of mine (if you're eating rice on Passover). It's called Sour Cherry Rice.

Martha Stewart made it on her show years ago with her hair colorist. They served it to accompany Pomegranate Chicken Stew, which I think would also work very well for Passover.

TWS 

Message Edited by The_Wooden_Spoon on 04-04-2009 12:54 PM

[Raven_Lunatic]

And of course, there's always matza pizza and matza brie.

[Dreamer4ever]

Well, the one thing my family has made for years and years, despite not being Jewish, is Challah bread. It's been a family favorite for a long time and we do a bread machine recipe so it's easy to make. We use the recipe from the bread machine manual/cook book, so I don't know whether or not you could find a better recipe somewhere else.

Anyway, it's really nice when you braid the bread and sprinkle poppy seeds or sesame seeds on it. It's really pretty and can almost be the center piece itself, when it's done. (Oh, and the best part, you can make it to go with almost any meal--not just for Passover. Love it!)

[Allison_Fishman]

Hey Dreamer,

You make that challah sound delicious! Unfortunately, I'll have to give it a go after Passover of course, as this is the holiday when Jews refrain from leavened goods. But boy, your description is enticing! 

Thanks for sharing-

TWS

PS. Have you ever used the leftover to make bread pudding, or even French toast? 

[Dreamer4ever]

No, I haven't used it for French toast, but I have thought about using it for bread pudding. I know that sounds very good. I've only made it before with french bread. Hmm...I'm definitely going to have to try that. Thank you for mentioning it!

Hm, I didn't know that about Passover. Not that I can say I know much about Passover, not being Jewish and never having studied the holiday before, but that's interesting.

Message Edited by Dreamer4ever on 04-07-2009 10:00 PM

[Vermontcozy]

We Love Matzoh Brie..I did make make some Latkes..for my daughter and also to bring over to  some friends..Do you like your Matzoh Brie with sugar,yummyVtc

[TiggerBear]

A question, I know it's not kosher to make leaven  bread. But does it break the rules to buy already leaven dough?

[Vermontcozy]

I will call off the Kosher Police,by The Law of being Kosher,yes,but if you are not its fine,as long as its amazing bread....being jewish can be so difficult sometimes,its what is in your heart to me that matters,I break the law by eating Rao"s Pasta,the best pasta,short of making your own.Happy Holidays..Vtc....

[Allison_Fishman]

VTC,

I hear you on the beauty of the Brie -- I made my own this year, and forgot to soak it -- ugh, total cardboard. Then my Dad popped in for a visit and fixed it right, the brie practically souffleed. What a treat! How do you find it travels when you visited your friends? I've only had it hot off the stove with cinnamon, jam, and powdered sugar.

And actually -- because you're a Vermonter, you'll be happy to know that I picked up a jar of Dakin's blueberry jam (Vermont local) and schmeared the stuff all over my brie. It was heaven.

TWS

[Vermontcozy]

So glad your Dad rescued it..It sounds like we have the same taste in that comfort food..Traveling is tricky..If you are  not going far ,cook as your dad did .depending on how much you are making ,have a casserole (covered dish)handy then put it in as soon as it is ready sprinkle with what you like on it as you stated.and cover.Just make sure all the liquid is out of it,wrap in dish towel.and go..It can be reheated,but if you cover it well and not far to go,then ok...Or you can make it at your destination...Dakin has wonderful Jam.We have a Kitchen Store here jk.Adams dorset,vt 05251..Its like a mini Bloomingdales,all Vt products and they also carry the whole line of Fiesta..A Beautiful Store..They have visitin Chefs from all over,mostly Vt,but not always.Indian,Slow cooking is very big here,not crock pot,just slow..Go on there site and see whats up...We had the Girls thatwrote The Silver Palate Cookbook at our Bookstore,Northshire Bookstore,Manchester Center,Vt 05255,cooking up a storm and signing cookbooks...I have an original one that I gave to my Daughter..I remember when they opened up on Columbus Ave..just for takeout.We have so any talented cheesemakes,farmers,the list goes on..I am sure you would fit in perfectly...we are not a real eat out place,but the tourists do....Our restaurants are all locally owned and wonderful..We have one  The Perfect Wife,owned by Amy Chamberlain...amazing food,music..She is very anal...  I go on and on..Hope you enjoyed all the Vt Facts...Hope i helped with the Brie    Vtc

[Veggiechilique…]

One of my favorite Jewish cookbooks is Olive Trees and Honey; there are numerous vegetarian recipes from Morocco, Yemen, Georgia and Central Asia as well as Eastern and Western Europe. Every recipe is labeled Dairy or Pareve, and many recipes offer Pareve alternatives.

As far as Passover baking goes, I love Blessing of Bread (homemade matzoh recipes),  A Treasury of Jewish Holiday Baking and The Jewish Holiday Baker.