When we sit down each spring for the Jewish holiday of Pesach, many of us serve classic Passover recipes for our seder. Many cookbooks have come out with modern recipes and healthier versions of classic Passover recipes. If you are a stickler for tradition, two meals with old classics from our childhood won’t hurt. So go ahead, eat!
(*omit walnuts for anyone with peanut or nut allergies)
4 Tablespoons red wine
2 cups of apples, peeled, cored, and cut into chunks
2 teaspoons cinnamon
1 lemon, rind only, thinly sliced
2 teaspoons honey
½ cup walnuts
Place all of the ingredients into a food processor. Pulse ingredients until apples and walnuts are coarsely chopped.
Matzah Meal Knaidlach (aka-Matzah Balls)
4 large eggs
¼ cup oil or melted parve margarine
¼ up water or seltzer
1 teaspoon salt
1/8-¼ teaspoon pepper
1 cup matzah meal
Separate the eggs. Beat the yolks separately and whites separately. Add the water, oil, salt and pepper to the egg yolks. Then add matzah meal. Fold in egg whites until thoroughly combined. Refrigerate 30 minute to an hour.
While the matzah meal mixture is chilling, heat a large pot of water to boiling. Form the matzah balls about one inch in diameter. Drop in carefully and reduce the heat to a simmer. Cook for about thirty minutes. Remove and place into soup or store in separate bowl until the soup is ready.
Matzah Farfel Pudding
2 cups matzah farfel ¼ cup raisins
¼ cup water 1 apple, grated
¼ cup sugar ¼ teaspoon nutmeg
2 eggs, beaten ¼ pound parve margarine
Grated orange rind ½ teaspoon cinnamon
¼ cup apricot preserves
Preheat oven to 350 degrees. Grease or apply cooking spray to a 9 x 13 casserole dish.
In a bowl, pour boiling water over the matzah farfel to soften it up. Drain in a colander. Put softened farfel back into the bowl and add the remaining ingredients. Combine well. Place into greased casserole dish and bake at 350 degrees for one hour.
Apple Matzah Kugel
4 matzah boards 1 teaspoon cinnamon
3 eggs ½ cup chopped walnuts
2 large apples, peeled and chopped ½ teaspoon salt
½ cup sugar ½ cup raisins
¼ cup melted parve margarine
Preheat the oven to 350 degrees.
Break matzah boards into pieces and soak in cold water until soft. Drain in colander but do not squeeze dry. In a bowl, beat eggs and add salt. Then add sugar, margarine and cinnamon to the eggs. Add all of this to the matzah. Stir in apples, walnuts and raisins. Pour into baking dish and dot with additional margarine.
Bake for 45 minutes or until lightly browned. This recipe serves six but can be doubled or tripled. It can be made ahead of time and frozen, defrosted and reheated.
After all of that matzah, you are going to need this on your Passover dessert table!
1 thick slice from a navel orange
1 pound pitted prunes
½ pound dried apricots, presoaked
½ pound dried pears or apples, presoaked
2-3 cups water
2 Tablespoons honey
6 Tablespoons brown sugar
1 teaspoon cinnamon
Combine all of the ingredients into a saucepan. Cook until the liquid becomes syrupy. Occasionally, give a gentle stir. Cook for 60-90 minutes.
These five classic Passover recipes for your seder will fill everyone’s belly and bring back a lot of memories.