Personal Passover Cookbook

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The premier site for kosher cooking and conversation.At kosher.com we eat, sleep, and breathe deli-cious food. That’s why we couldn’t be prouder to jump off of your computer screens and into your kitchens with this Personal Passover Cookbook. In it, we’ve hand-selected some of our very favor-ite Passover recipes from classics like kugels and knishes to less traditional (but equally tasty) fare like cauliflower rice and moist zucchini muffins.

We taste, test, and try day and night to be the place to go for all things kosher food. At kosher.com, our goal is to transform the way you spend time in the kitchen, with top-quality kosher recipes by your favorite chefs, menu generators that will help you figure out what to cook, and shopping lists to help you stock up on everything you’ll need to make your meals unforgettable.

Whether you’ve just cracked your first egg or you’ve mastered the soufflé, kosher.com is for you. Never cooked kosher before? No problem! We’ll help get you started and explain what

kosher is all about. Longtime kosher-keeper? You’ll still love our useful reminders, in-depth discussions, charts, and news about the latest trends in kosher food.

Kosher.com may be all about the food, but we’re not just about the recipes —we also have engaging and enlightening videos that will teach you techniques to take your cooking to the next level, advice on wine pairings to elevate your meals, articles that take a deep look into the latest cooking trends, interviews with top restaurant chefs, and so much more.

We are so pleased to put our passion on these pages and share it with you. Whether you’re a veteran cookbook collector or a casual cookbook observer, we at kosher.com know that these rec-ipes will become part of your annual Passover collection. What better way to start traditions than through sharing food with loved ones? This Passover, you’ll have something for everyone!

Wishing you a Happy Passover from our family to yours,

= Gluten Free

Breakfast 5

Soups, Salads and Sides 15

Main Courses 45

Desserts 67

Coupons 91

Please note that many of these recipes were not originally created for Passover and have been adapted with kosher for Passover ingredients.

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breakfast

Photography by Daniel LailahStyling by Amit Farber

7For thousands more recipes, visit Breakfast

I N S T R U C T I O N S

1. Preheat oven to 350°F.

2. In a large bowl, combine potato starch, ground almonds, sugar, baking powder, baking soda, cinnamon, and salt.

3. In a separate bowl, whisk together the oil, eggs, and maple syrup.

4. Stir wet ingredients into the dry ingredients until just moistened. (Do not overmix, as this causes settling.)

5. Fold in the shredded zucchini.

6. Fill lined muffin tins almost to the top and bake for 30 minutes.

Note: Make sure that the maple syrup is kosher for Passover.Instead of muffins, this recipe can be made in a single 9 x 13 inch pan or two nine inch round pans. For a 9 x 13 inch pan, bake for one hour, and a little less for a nine inch round pan.Variation: For a lower fat version, use 1/2 cup oil with 1/2 cup applesauce instead of a full cup of oil.

Moist Zucchini MuffinsCook & Prep: 50min | Serves 10 | Parve | Recipe by Rivky Kleiman · Mishpacha

FEATURED

INGREDIENTGefen Potato

Starch

I N G R E D I E N T S3/4 cup Gefen Potato

Starch11/4 cups ground almonds1 cup sugar1 teaspoon baking powder1 teaspoon baking soda1 teaspoon ground

cinnamon1/2 teaspoon salt1 cup oil4 eggs1/2 cup maple syrup2 small zucchinis, peeled

and shredded

8 Breakfast For thousands more recipes, visit

FEATURED

INGREDIENTHolyland Shmura Matzo

FEATURED

INGREDIENTGefen Honey



2. Place the matzo in a large bowl and crush into very small pieces.

3. Add the honey, oil, nuts, coconut, and cinnamon, and mix well. Spread onto a lined baking sheet and bake for 45 minutes, stirring once during baking time.

4. Remove from oven and let cool. Add raisins and/or chocolate chips.

I N G R E D I E N T S3 Holyland Shmura

Matzos1/2 cup Gefen Honey1/2 cup oil1/2 cup slivered almonds1/2 cup cashews1/2 cup pecans1/2 cup shredded coconut11/2 teaspoons cinnamon1/2 cup raisins and/or

chocolate chips

Matzo GranolaCook & Prep: 50min | Serves 18 | Parve | Gebrokts | Recipe by Estee Kafra · Mishpacha


1. In a bowl, add yogurt, almond flour, tapioca starch, egg whites, vanilla, baking soda, and baking powder. Mix until fully combined.

2. Grease a pancake pan or skillet with nonstick cooking spray or melted butter. Heat over medium-high heat. Pour a scant quarter-cup of batter to form each pancake.

3. Cook until bubbles appear at the top and edges seem firm, about 90 seconds. Flip and cook for an additional one minute, until golden. Enjoy immediately with your favorite pancake toppings. Yields 10 pancakes.

I N G R E D I E N T S1 cup plain or vanilla

Greek yogurt6 tablespoons

almond flour6 tablespoons Gefen

Tapioca Starch4 egg whites1 teaspoon vanilla1/2 teaspoon baking soda1 teaspoon baking powdernon-stick cooking spray or

butter, for greasing pan

Pesach PancakesCook & Prep: 35min | Serves 4 | Dairy | Recipe by Victoria Dwek · Skinny Cooking

FEATURED

INGREDIENTGefen

Tapioca Starch

Photography by Hudi Greenberger Styling by Janine Kalesis


I N G R E D I E N T S1 quart milk1-3 tablespoons yogurt

containing live cultures (the printed ingredient label should list acidopholous, bifidous, or both)


1. Heat the milk in a saucepan over medium-high heat until almost boiling, but not quite. Turn off stove and let milk cool down to a temperature where it can be easily touched, but is still warm.

2. Add the yogurt and stir to combine. Either store-bought or a few spoonfuls from your previous batch of homemade yogurt will work.

3. Transfer the milk into another container, if desired, and store in a warm (but not hot) place for 7-10 hours. I usually put my yogurt in a cooler containing a hot water bottle, but you can put it in a pot near an electric blanket, covered with towels for insulation. A thermos also will work, but the yogurt may be hard to remove once it thickens.

4. After seven hours, check to see if the yogurt has thickened. If it hasn’t thickened to your liking, let it sit another two to three hours and then transfer to the refrigerator. The longer the yogurt sits, the thicker and more tart it will be.

Tip: Enjoy your yogurt plain, or sweeten with sugar, vanilla, homemade jam, or honey.

Homemade Yogurt Cook & Prep: 8h | Serves 8 | Dairy | Recipe by Ronit Peskin · pennilessparenting.com


I N G R E D I E N T S2 Idaho potatoes1 large onion, dicedsalt & pepper to taste1 box mushrooms, sliced1 clove garlic, chopped9 eggs

O P T I O N A L :

red bell pepper, green bell pepper, fresh or drained frozen spinach, fresh or drained frozen broccoli, sliced zucchini, mozzarella cheese.

I N S T R U C T I O N ST O P A R B O I L T H E P O T A T O E S

1. Do not peel the potatoes; bring them to a boil in a pot of water for 10 minutes, until you can pierce them with a fork—but they should not be mushy.

2. Let cool, then peel and dice. You can do this the day before if you want.

M A K E T H E F R I T T A T A

1. In a large frying pan, sauté onions in a generous amount of olive oil (coat the bottom of your pan). Add garlic along with salt and pepper to taste. When the onions are a golden brown, add diced potatoes and the sliced mushrooms. Season it again to taste. This is where you’ll add any of the optional ingredients. Red pepper is good for color and broccoli is especially delicious here. If you’re adding cheese, wait and add it to the eggs.

2. Beat the eggs and add a dash of salt and pepper them. If this is a dairy meal, you can add up to a half cup milk or cream to improve texture. If you are adding cheese to the eggs, you’ll need less salt.

3. Add the eggs to the pan and stir. Cover pan and cook on a low flame for 20 minutes until eggs set. It forms a nice crust on top and it should slide out if you flip it upside down. Serve with a dollop of sour cream, if desired. Alternatively, sauté some more onions and mushrooms and use that as a garnish.

Flavory Frittata Cook & Prep: 30min | Serves 4 | Parve | Recipe by Joy Devor · Mishpacha

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soups, salads &

Sides

Photography by Hudi Greenberger Styling by Renee Muller

17For thousands more recipes, visit Soups, Salads & Sides

FEATURED

INGREDIENTKedem Sherry Cooking Wine

FEATURED

INGREDIENTGefen

Olive Oil

I N G R E D I E N T S2 leeks (white and light

green part), washed and sliced

2 large white onions, sliced

1 head of garlic, peeled (about 15 whole cloves)

1/4 cup Gefen Olive Oil2 small-medium zucchini,

peeled and chunked7 cups water1/4 cup Kedem Sherry

Cooking Wine3 tablespoons kosher salt1/2 - 3/4 teaspoon

black pepper1 tablespoon balsamic

vinegar or lemon juice1/8 - 1/4 teaspoon crushed

red pepper flakes


1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. Toss leek, onion, garlic cloves, and cauliflower with olive oil. Place on baking sheet and roast for 35–40 minutes.

3. In an 8-quart pot, place water, sherry cooking wine, kosher salt, pepper, balsamic vinegar or lemon juice, and crushed pepper flakes. Add in zucchini chunks and roasted vegetables and bring to a boil.

4. Lower heat and simmer for 40 minutes. Purée soup with an immersion blender.

Notes: This soup freezes beautifully.

To Garnish: Crispy fried onions works well with this soup. First, thinly slice or julienne onions or shallots. After that, toss in seasoned potato starch and fry in 350°F vegetable oil until crispy.

Cauliflower and Leek SoupCook & Prep: 2h | Serves 10 | Parve | Recipe by Rivky Kleiman · Mishpacha

18 Soups, Salads & Sides For thousands more recipes, visit

FEATURED

INGREDIENTEmpire Chicken

Broth

FEATURED

INGREDIENTGefen Frozen Ginger Cubes

®


1. Preheat the oven to 375°F.

2. Toss carrot chunks with two tablespoons of oil. Sprinkle with salt and pepper. Arrange carrots on an aluminum foil-lined baking sheet. Roast in the center of the preheated oven, turning the carrots three times, until soft and roasted, about 45 minutes. Set aside.

3. Heat the remaining oil in a large soup pot or Dutch oven. Add onions; cook, stirring, until softened, about three minutes. Stir in garlic and ginger for one minute. Stir in fresh coriander, mint and ground coriander for one minute. Stir in carrots until well coated with the onion mixture and the herbs.

4. Pour in the chicken stock. Bring to a boil. Reduce heat and simmer, until carrots are very tender, 15-20 minutes.

5. In batches, purée the soup in a blender or food processor.

6. Garnish each bowl with sprigs of fresh cilantro.

Note: If you prefer your soups quite thick, feel free to reduce the stock by half a cup. Conversely, to thin the soup, add a bit more stock.

Soup can be covered and refrigerated for up to 48 hours. Return to a low flame and reheat before serving.

Tip: If you don’t have time to roast the carrots, simply add the chopped carrots after the herbs have been stirred in and increase the cooking time to about 30 minutes.

I N G R E D I E N T S1/4 cup vegetable oil9 carrots (about 21/2 lbs.),

peeled and cut into large chunks

1/4 teaspoon salt1/4 teaspoon pepper2 onions, chopped3 cloves garlic, minced

or 3 cubes Gefen Frozen Garlic

1 tablespoon finely minced fresh ginger or Gefen Frozen Ginger

2 tablespoons chopped fresh coriander

1 tablespoon chopped fresh mint

1 teaspoon ground coriander or curry powder

7 cups Empire Chicken Broth

1/4 cup fresh cilantro leaves

Roasted Carrot Soup with CorianderCook & Prep: 1h 20min | Serves 6 | Meat | Recipe by Daphna Rabinovitch · KosherScoop.com


FEATURED

INGREDIENTGefen Whole

Roasted Chestnuts

I N S T R U C T I O N SR O A S T


2. Clean the mushrooms well and slice. Place mushrooms, sliced shallots and chestnuts on a large cookie sheet. Drizzle with olive oil. Sprinkle salt and pepper to taste. Toss to coat.

3. Roast for about 45 minutes until mushrooms and shallots have caramelized.

Note: Don’t go too heavy on the salt during the roasting stage. Remember that the chicken broth will add a lot of salt (more or less depending on whether you make your own, use store-bought, or use bouillon).

P R E P A R E T H E S O U P

1. Place the chicken broth in a large pot. Once the chestnut mixture is done roasting add to the chicken broth. Add the white cooking wine. Season with salt & pepper to taste. Heat over a medium flame for approximately 15 minutes. Turn off the flame and add the fresh dill. With an immersion blender, blend the soup until it has a smooth, creamy consistency.

2. Garnish with chestnuts and/or fresh dill, if desired.

I N G R E D I E N T S3 shallots24 ounces fresh white

button mushrooms5 5.29 oz. packages

Gefen Whole Roasted Chestnuts

about 5 tablespoons olive oil (could use less)

salt and pepper to taste (I like to use kosher salt)

1 tablespoon fresh dill10 cups chicken stock2 tablespoons Kedem

White Cooking Wine

Roasted Chestnut Soup Cook & Prep: 1 h 30min | Serves 6-9 | Meat | Recipe by Bruchie Weil

Photography and Styling by Kellyn Cabeza


FEATURED

INGREDIENTGefen Frozen Garlic Cubes

®

FEATURED

INGREDIENTGefen Frozen Ginger Cubes

®

I N G R E D I E N T S4 large red-skinned

potatoes, peeled and diced

2 parsnips, peeled and diced

1 carrot, peeled and sliced2 celery stalks, sliced2 cloves garlic or

Gefen Frozen Garlic4 cups vegetable stock2 tablespoons olive oil1 teaspoon salt1/2 teaspoon black pepper1 teaspoon fresh ginger or

Gefen Frozen Ginger1/2 teaspoon dried thyme

(optional)


1. In a large pot, heat the olive oil over medium heat. Add the parsnips, carrot, celery, garlic, salt, and pepper. Coat in the oil and cook until the vegetables are slightly tender.

2. Add the potatoes and vegetable stock. Cover the pot and bring the liquid to a boil.

3. Reduce to a simmer and cook until the vegetables are soft, approximately 40-45 minutes.

4. Remove from heat and purée using an immersion blender. Season with ginger and thyme, and add a little more salt and pepper, according to taste.

Potato, Parsnip and Ginger SoupCook & Prep: 1h | Serves 4 | Parve | Recipe by Sina Mizrahi · gatheratable.com


FEATURED

INGREDIENTYehuda

Matzo Meal


1. Mix eggs, water, oil, matzo meal, salt and pepper. Refrigerate for half an hour.

2. With wet hands, form into balls and drop into boiling soup or salted water. Cook for 20 minutes.


1. Mix all ingredients together and refrigerate for half an hour.

2. Meanwhile, in a large pot, bring six quarts of water to a boil. Form matzo ball mixture into balls and drop into the boiling water.

3. Cook for 20 minutes. Remove with a slotted spoon.

Note: Knaidlech can also be dropped directly into boiling soup.

I N G R E D I E N T S2 eggs, well beaten2 tablespoons water2 tablespoons oil1/2 cup Yehuda

Matzo Meal1/2 teaspoon salt1/8 teaspoon pepper

I N G R E D I E N T S1/2 teaspoon baking

powder3 eggs1 cup Yehuda

Matzo Meal1/4 cup oildash of pepper1/2 teaspoon salt1/3 cup seltzer

Matzo Meal KnaidlechCook & Prep: 1h | Serves 4 | Parve | Gebrokts | Recipe by Nitra Ladies Auxiliary · The Heimishe Kitchen

Classic Knaidlech (Matzo Balls)Cook & Prep: 50min | Serves 15 | Parve | Gebrokts | Recipe by Nitra Ladies Auxiliary · The Heimishe Kitchen

Photography and Styling by Tamara Friedman

Photography by Hudi GreenbergerStyling by Janine Kalesis


I N G R E D I E N T S4 small zucchini, sliced

into half circles2 large carrots,

sliced into circles2 large sweet potatoes,

sliced into circles and then quarters

1 pint-sized box of grape tomatoes

12 oz. baby bella mushrooms, halved

8 oz. bag pearl onions2 red peppers, sliced

into stripscooking spraysalt, for sprinkling8-10 cups water2 tablespoons Lipton

Parve Chicken Conssomme Mix

1/4 teaspoon garlic powder1/4 teaspoon oregano1 tablespoon brown sugarsalt and pepper, to taste



2. Divide sliced veggies between two greased baking sheets. Spray vegetables liberally with cooking spray and sprinkle with salt.

3. Roast for 45-60 minutes, stirring once or twice, until edges of vegetables start to brown.

4. Add contents of one baking sheet to a large pot with eight cups of water and spices. Cook until heated through; blend with immersion blender. If the soup seems too thick, add one to two cups water.

5. Add remaining roasted vegetables and simmer for about 15 minutes until hot.

Hearty Roasted Vegetable SoupCook & Prep: 1.5h | Serves 10 | Parve | Recipe by Faigy Grossman · Mishpacha

FEATURED

INGREDIENTLipton Parve

Chicken Consomme

Mix


FEATURED

INGREDIENTGefen Hearts

of Palm


1. Combine hearts of palm, tomatoes, asparagus, and avocados.

2. Mix together remaining ingredients and pour over salad.


1. Place tomatoes, hearts of palm, and avocado cubes in a salad bowl.

2. Mix remaining ingredients and pour over vegetables just before serving. Toss to combine.

Tip: Here’s the neatest way to cube an avocado: Hold a halved avocado in the palm of your hand and slice like a grid, as if the peel isn’t there. Slide a large spoon under the halved avocado and you have cubes!

I N G R E D I E N T S1-2 15 oz. cans Gefen

Hearts of Palm, cut into 1/2 inch pieces

1 pint grape tomatoes, halved

1 bunch asparagus, cooked and cut into 1 inch pieces

1-2 avocados, cubed1/2 cup oil1/4 cup apple cider vinegar1/4 cup sugar1/2 teaspoon salt3 cloves garlic, minced

I N G R E D I E N T S2 cups sliced cherry

tomatoes14 oz. can Gefen Sliced

Hearts of Palm, drained

1 avocado, peeled and cubed

1/2 teaspoon dried basil1/2 teaspoon salt1/4 teaspoon garlic powder1/8 teaspoon pepper3 tablespoons olive oil

Easy Asparagus and Hearts of Palm SaladCook & Prep: 10min | Serves 8 | Parve | Recipe by Lisa Fleischman · Rosenbaum Yeshiva of North Jersey

Tomato, Avocado & Hearts of Palm SaladCook & Prep: 10min | Serves 4 | Parve | Recipe by Chanie Nayman · Mishpacha


Photography by Daniel Lailah Styling by Amit Farber

Photography by Hudi Greenberger Styling by Rivky Kleiman


FEATURED

INGREDIENTGefen Dried Cranberries

I N G R E D I E N T S8 oz. bag romaine lettuce8 oz. container fresh

broccoli florets1/3 cup Gefen Dried

Cranberries1 bunch scallions, cleaned

and sliced thinly1/4 cup pine nuts,

toasted (see note)1/4 cup chopped pecans,

toasted (see note)1/4 cup jellied

cranberry sauce2 tablespoons mayonnaise11/2 tablespoons Kedem Red

Wine Vinegar2 teaspoons

imitation mustard


1. Place all dressing ingredients in a small bowl and whisk until smooth.

2. Layer all salad components in a large bowl. Pour salad dressing over salad and toss.

Note: To toast the nuts, preheat oven to 350°F. Arrange nuts in a single layer in a baking pan. Place in heated oven for 5 minutes. Remove from oven and allow to cool.

New Wave Broccoli Dried Cranberry SaladCook & Prep: 10min | Serves 6 | Parve | Recipe by Rivky Kleiman · Mishpacha


FEATURED

INGREDIENTGefen Whole Cooked Beets

I N G R E D I E N T S1 Gefen Cooked Beet1/2 fresh pineapple

(or the equivalent from a can), diced

2 green apples, diced16 oz. package

baby salad leaves1 cup orange juice3 tablespoons oil3 tablespoons honey1/4 teaspoon cinnamon


1. Cut beet into cubes.

2. Mix beet cubes, pineapple, and apple together with the baby leaves.

3. Mix all dressing ingredients together well. Pour dressing over salad right before serving.

Baby Leaf Salad in Honey-Orange DressingCook & Prep: 20min | Serves 6 | Parve | Recipe by Sara Wasserman · Mishpacha

Photography by Moishe Wulliger Styling by Renee Muller


FEATURED

INGREDIENTKedem Red

Wine Vinegar

I N G R E D I E N T S

P O T A T O B A L L S5 medium potatoes,

peeled and cubed1/4 cup oil1 large onion, diced2 extra large eggs, slightly

beaten, plus 1 beaten egg for brushing

11/2 teaspoons salt1/4 teaspoon black pepper1 cup potato starch

M U S H R O O M F I L L I N G1 tablespoon olive oil4 large shallots, finely diced3 cloves garlic, crushed8 oz. package mushrooms,

finely diced1/3 cup Empire Chicken Broth1 tablespoon Kedem Red

Wine Vinegar1 tablespoon lemon juice1/8 teaspoon ground thyme

M U S H R O O M S A U C E1 tablespoon oil, plus oil

for sautéing1 small onion8 oz. box mushrooms,

sliced (preferably button mushrooms)

2 tablespoons olive oil1 teaspoon salt1 teaspoon black pepper1/2 teaspoon dried dill1 tablespoon potato starch1/2 cup almond milk1/2 cup onion broth (1 tsp

onion soup mix dissolved in 1/2 cup water)

I N S T R U C T I O N SP R E P A R E P O T A T O B A L L S

1. Place potatoes in a medium-sized pot. Fill with water to cover and bring to a boil over medium-high heat. Boil until fork-tender, about 20 minutes. Drain potatoes and mash.

2. While potatoes are boiling, heat oil in a large frying pan. Add onions and sauté until golden, about 15 minutes. Add onions to mashed potatoes. Add in eggs, salt, pepper, and potato starch. Mix until well combined.

3. Preheat oven to 350°F. Line two baking sheets with parchment paper.

P R E P A R E M U S H R O O M F I L L I N G

1. Heat olive oil for the mushroom filling in a medium-sized frying pan. Add shallots to the pan and sauté over medium heat for 10 minutes, stirring occasionally. Add garlic and mushrooms and stir for five minutes. Add chicken broth, red wine vinegar, lemon juice, and thyme. Raise heat, stirring constantly until all the liquid is completely absorbed. Remove from heat and set aside.

2. Using a 11/2-inch scoop, prepare 30 potato balls. Place three across each row on the baking sheets. Make an indentation in the center of each potato ball with your thumb and slightly enlarge the center. Fill each center with one teaspoon of the mushroom filling. Brush each thumbprint with the beaten egg. Bake for 30 minutes.

P R E P A R E M U S H R O O M S A U C E

1. Heat oil in a small frying pan. Add onions and sauté for eight minutes. Add mushrooms, salt, pepper, and dill and continue to sauté for an additional five minutes.

2. In a small saucepan, combine potato starch, oil, almond milk, and broth. Bring to a boil over medium heat, stirring constantly until thickened. Add in the sautéed mushroom mixture and stir.

P R E P A R E T O S E R V E

1. Drizzle one tablespoon of mushroom sauce on a small plate and place two thumbprints on top with one leaning on the other for design.

Potato Mushroom ThumbprintsCook & Prep: 1h 10min | Serves 30 | Meat | Recipe by Rivky Kleiman · Mishpacha

FEATURED

INGREDIENTEmpire Chicken

Broth


FEATURED


Starch


1. Add potatoes to a large pot. Cover with water and bring to a boil. Boil for at least 20 minutes, until soft. Drain and mash potatoes.

2. Heat oil in a sauté pan over medium heat. Add onion and sauté until soft, about 10 minutes.

3. In a large bowl, combine potatoes, onions, potato starch, and eggs. Grease a silicone muffin mold and spoon mixture into it. Cover and bake at 350°F for one hour.

4. Refrigerate for one hour before removing from mold. Serve at room temperature.


1. Heat the oil in a large skillet and sauté garlic until fragrant, about 30 seconds.

2. Add in leek and mushrooms, and sauté over medium-high heat until soft, about five minutes.Keep the heat high enough to avoid moisture buildup in the pan.

3. When the vegetables are soft and there is no moisture in the pan, add in the riced cauliflower, salt, pepper, and onion powder, and stir to combine. Cover for two minutes to cook the cauliflower through, then uncover and allow the cauliflower to finish cooking for another minute or two. Serve immediately.

I N G R E D I E N T S5 medium Yukon Gold

potatoes, peeled and diced

2 tablespoons oil1 large onion, diced1/2 cup Gefen

potato starch2 eggs

I N G R E D I E N T S2 tablespoons olive oil2 cloves garlic, minced1 large leek, cleaned and

sliced12 oz box cremini

mushrooms, cleaned and sliced

11/2 teaspoons salt1/4 teaspoon pepper1/2 teaspoon onion powder24 oz. Heaven & Earth

Riced Cauliflower

Doughless Potato KnishesCook & Prep: 3h | Serves 12 | Parve | Recipe by Yitty Zimmer · Ami

Mushroom Cauliflower RiceCook & Prep: 15min | Serves 6 | Parve | Recipe by Michal Frischman · Mishpacha

FEATURED

INGREDIENTHeaven &

Earth Riced Cauliflower

Photography by Hudi GreenbergerStyling by Janine Kalesis

Photography by Moishe WulligerStyling by Renee Muller


FEATURED

INGREDIENTHeaven &

Earth Riced Cauliflower

I N G R E D I E N T S1-2 medium carrots,

peeled1 lb. Heaven & Earth

Riced Cauliflower11/2 tablespoons nut oilsalt and pepper, to taste

(be generous)pinch sugar2 heaping tablespoons

tomato pastechopped fresh parsley


1. Place carrots in a food processor with the knife attachment, and pulse just until small rice-like pieces form. Remove to a bowl, and add the riced cauliflower.

2. Heat the oil in a large skillet. Add the cauliflower and carrots. Add seasoning (other spices can be added, to your taste). Cook over medium heat for about eight minutes or until tender, stirring occasionally. Add tomato paste and continue cooking for another one to two minutes.

3. Remove from heat and stir in a handful or two of parsley.

4. Cover skillet and let steam to soften. Taste and adjust seasoning if desired. Serve hot.

Note: I wanted to keep it simple. You can, however, add a sautéed onion or chopped scallions if you wish. Personalize the dish to your taste and according to your family custom.

Cauliflower RiceCook & Prep: 1.5h | Serves 6 | Parve | Recipe by Brynie Greisman · Mishpacha


WINE PAIRING

Yatir Viognier

FEATURED

INGREDIENTHaddar

Gluten Free Panko



2. Line a baking sheet with parchment paper and spray with cooking spray. In a small bowl, combine eggs and spices and whisk together until combined. Place the panko in a second small bowl.

3. Dip each cauliflower floret into the egg mixture, making sure that it’s completely coated, then dip it into the panko and transfer to the baking sheet. When all the cauliflower is breaded, spray it with cooking spray for a moist and crunchy exterior. Bake 30 minutes until golden.

4. In a small bowl, combine all dipping sauce ingredients. Whisk together until smooth. Dip cooled breaded cauliflower in and enjoy.

Note: If you’re using frozen cauliflower, you need not defrost it before breading and baking.

I N G R E D I E N T S18 oz. package fresh or

frozen cauliflower florets

1-2 cups Haddar Gluten Free Panko

2 eggs, lightly beaten1 teaspoon paprika1/4 teaspoon onion powder1/4 teaspoon garlic powder1/4 teaspoon salt1/8 teaspoon black pepper

S P I C Y D I P P I N G S A U C E

2 teaspoons honey2 teaspoons

Glicks Hot Sauce2 teaspoons lime juice2 teaspoons imitation

mustard (optional)

Breaded Cauliflower with Spicy Dipping SauceCook & Prep: 40min | Serves 6 | Parve | Recipe by Rivky Kleiman · Mishpacha


Sesame seeds are kitniyot and not used on Passover by many communities.


FEATURED

INGREDIENTYehuda Matzos


1. Put matzos and water in a medium-sized bowl and let sit until all water is absorbed and the matzos are mushy.

2. Sauté onion in one tablespoon of oil. Add the sautéed onion to matzos.

3. Rinse spinach in a colander until it defrosts into pieces and add to above mixture. Add remaining oil, eggs, and seasoning. Mix together until thoroughly combined.

4. Line a 7 x 11 inch pan with parchment paper. Place the frozen broccoli pieces on the bottom of the pan.

5. Pour the matzo mixture on top and smooth out. Cover the pan with foil but leave it loose so air can escape on each side.

6. Bake for one hour at 350°F, then uncover and bake an additional half hour.

Note: Soaking the matzo in water is considered gebrokts, which some people do not eat on Passover.

I N G R E D I E N T S4 Yehuda Matzos,

crumbled2 cups water1 onion, diced3 tablespoons oil11/2 cups frozen spinach4 eggs2 cups frozen broccoli1/2 teaspoon garlic powder1 teaspoon onion powder1/2 teaspoon pepper,

or to taste

Broccoli Spinach KugelCook & Prep: 2h | Serves 10 | Parve | Gebrokts | Recipe by Brynie Greisman · Mishpacha

Photography by Daniel Lailah Styling by Michael Leibowitz

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�e #1 Imported Israeli Matzo.

Made inJerusalem

main courses

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WINE PAIRING

Château Trijet

FEATURED

INGREDIENTGefen

Pasta Sauce


1. Wearing disposable gloves, place the meat into your slow cooker and smear the marinara sauce, vinegars, honey, lemon juice, and seasonings onto it.

2. Scatter sweet, red, and cooking onion pieces all around and add potatoes, if desired. Don’t worry about the lack of liquid in the slow cooker.

3. Cook on low for six to seven hours.

Note: This recipe freezes well—just be sure to include the gravy.

I N G R E D I E N T SM E A T

about 2 lbs. minute steaks

S A U C E

1/2 cup Gefen Marinara Sauce (or tomato paste, or 1 container cherry tomatoes)

1/4 cup Kedem Red Wine Vinegar

1 tablespoon balsamic vinegar

11/2 tablespoon honey1/4 freshly squeezed

lemon, or 1 tablespoon bottled lemon juice

1 teaspoon garlic powder4 shakes paprika6 shakes pepper3 shakes onion powder1/2 teaspoon salt

O N I O N S A N D P O T A T O E S

3/4 sweet onion, cut in chunks

1/2 red onion, cut in long strips

1 medium cooking onion, sliced

6 red-skin potatoes (optional)

Minute Steaks with Red PotatoesCook & Prep: 7h | Serves 5 | Meat | Recipe by Julie Hauser · Mishpacha



WINE PAIRINGGoose Bay

Two Hemispheres

I N S T R U C T I O N SP R E P A R E G A R L I C H O R S E R A D I S H S A U C E


2. Place unpeeled garlic cloves in a baking dish. Toss with olive oil, coating well. Bake for 30 minutes. Remove from oven and cool.

3. Lower oven temperature to 200°F.

4. Remove garlic cloves from olive oil, reserving the oil.

5. Pop garlic cloves out into a food processor. Add reserved oil, kosher salt, pepper, white wine, and mayonnaise. Pulse and mix until a creamy consistency is reached.

P R E P A R E R O A S T

1. Rinse the roast and pat dry. Sprinkle with 1 tablespoon olive oil, kosher salt, and pepper.

2. Sear the roast in a large, greased frying pan over high heat, about 4 minutes per side.

3. Smear garlic horseradish sauce all over the roast. Place it in the oven on a lower rack and roast it slow and low, uncovered, for 11/2 - 2 hours per pound of meat. Raise the temperature to 225°F for the last hour.

4. Keep meat covered until ready to slice.

Variation: Alternatively, you may bake the roast at 325°F for about 18-20 minutes per pound, or until internal temperature reaches 130-140°F.

I N G R E D I E N T S4-6 pound french roast

or the equivalent3 heads garlic (36 garlic

cloves), unpeeled1/4 cup olive oil1/4 cup prepared white

horseradish (or freshly grated)

1/2 teaspoon kosher salt1/4 -1/2 teaspoon

black pepper2 tablespoons white wine1 tablespoon mayonnaise

Roasted Garlic and HorseradishCrusted French RoastCook & Prep: 10h | Serves 10 | Meat | Recipe by Rivky Kleiman · Mishpacha

FEATURED

INGREDIENTGefen

Mayonnaise

Photography by Hudi Greenberger Styling by Renee Muller

51For thousands more recipes, visit Main Courses

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Matar Stratus

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INGREDIENTLipton Matzo

Ball Mix

I N S T R U C T I O N SK I S H K A

1. In a food processor, purée the vegetables.

2. Add remaining ingredients; mix to combine.

3. Place the mixture in a rectangular piece of parchment paper. Roll up tightly, making sure both ends are closed, to ensure that it doesn’t leak while cooking. Set aside.

P R E P A R E T H E C H O L E N T

1. In a small bowl, combine salt, paprika, and garlic powder. Set aside.

2. In a medium bowl, toss potatoes, sweet potatoes, onions, and flanken with the spice mixture. Place into a slow cooker.

3. In a small bowl, dissolve potato starch in the water. Add ketchup and wine. Add to slow cooker. Place prepared kishka into cholent.

4. Cook on low until ready to serve, 12 hours or overnight, until flanken is tender.

I N G R E D I E N T SK I S H K A

1 carrot, peeled1 potato, peeled1 stalk celery1 small onion1/3 cup oil4 tablespoons potato

starch1 cup Lipton Matzo

Ball Mix1 teaspoon salt11/2 teaspoons paprika

C H O L E N T

1 tablespoon kosher salt1 tablespoon paprika1 tablespoon garlic

powder6 russet or Idaho potatoes,

peeled and cut into 1/2 inch dice

2 sweet potatoes, peeled and quartered

2 onions, quartered2 lbs. bone-in flanken2 tablespoons potato

starch1 cup ketchup1/2 cup Alfasi Cabernet

Sauvignon or other red wine

Ultimate Pesach CholentCook & Prep: 13h | Serves 8 | Meat | Gebrokts | Recipe by Naomi Nachman · Artscroll

Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.


WINE PAIRING

Koenig Gewurztraminer

FEATURED

INGREDIENTGefen

Roasted Chestnuts

I N S T R U C T I O N SF O R T H E G N O C C H I

1. Place the potatoes in a pot and cover with water. Cover the pot and bring to a boil over a high flame. Lower the flame and simmer for 25-35 minutes, or until fork tender. Drain the potatoes and mash with a masher or fork.

2. Dust a clean work surface with a little bit of potato starch and place the mashed potatoes on top, allowing them to cool. Meanwhile sift together the potato starch, almond flour, salt, pepper, and garlic. Once the potatoes have cooled, create a well in the center. Add the eggs into the middle and sprinkle the starch mixture around. Starting at the walls of the well, slowly fold the potatoes and starches into the eggs, continuing until everything is mixed together, forming a smooth but slightly sticky dough. Form the dough into a ball, cover with plastic wrap and place in the refrigerator to chill for 30-40 minutes.

3. Bring a fresh pot of salted water to boil. Remove the dough from the fridge and split into 6-8 pieces.

4. Starting with the first piece, gently roll out into a 1/2 inch rope/snake. Using a bench scraper or a knife, cut the rope into 1/2 - 1 inch pieces.

5. Place a fork on the counter with the tines touching the counter so the back of the fork is in the air. Place a piece of gnocchi at the top of the fork arch. Take your index and middle fingers and place them on top of the gnocchi. Applying a little bit of pressure, roll the gnocchi down the fork tines so that it gets the fork indents. Repeat until all the pieces from the rope are indented.

6. Add the shaped gnocchi pieces to the boiling water and wait for them to float. This should take 30-60 seconds. Wait another 1-2 minutes and, using a slotted spoon, remove the gnocchi from the water and place in a colander to drain.

I N G R E D I E N T SG N O C C H I

8 small yukon gold potatoes, peeled

1/2 cup almond flour1 cup potato starch plus

more for dusting1 teaspoon salt1/2 teaspoon white pepper1/2 teaspoon garlic powder1 whole egg plus 2 yolks

P U M P K I N S A U C E

1 tablespoon olive oil2 shallots sliced thinly2 cloves garlic, minced15 oz. can pumpkin11/4 cup milk1/4 cup heavy cream1/4 cup semi-dry

white wine1/2 cup shredded

mozzarella1 teaspoon salt1/8 teaspoon nutmegpinch of cayenne pepper1 tablespoon fresh sage,

chopped

T O P P I N G S

garlic confittorn fresh sageGefen Roasted Chestnutsfreshly grated Parmesan

Gnocchi with Pumpkin SauceCook & Prep: 1h 10min | Serves 3 | Dairy | Recipe by Joodie the Foodie

continued on next page


WINE PAIRING

Les Marronniers Chablis

I N G R E D I E N T S4-6 lbs. veal

or turkey roastonion powder, garlic

powder, salt, and paprika, for sprinkling

1 clove garlic, crushed1/2 cup Kedem sherry

cooking wine2 tablespoons imitation

soy sauce1/2 cup packed

brown sugar4 teaspoons

imitation mustard


1. Preheat oven to 350°F. Wash meat pat dry, then place in a 9 x 13 inch baking pan. Season lightly with onion powder, garlic powder, salt, and paprika. Crush garlic and smear all over the roast. Pour sherry cooking wine and imitation soy sauce over the roast. Cover tightly with aluminum foil and bake for about one hour or until internal temperature reaches 165°F in the thickest part of the roast.

2. Remove roast from oven. Preheat oven to broil. Remove foil from roast and cut shallow slits, one inch apart, across the top of the roast. Combine brown sugar and mustard in a small bowl and spread over the roast. Broil three to five minutes, until brown sugar mixture begins to bubble and caramelize. Remove from oven. Allow to cool and then slice.

Turkey Roast with Caramelized ToppingCook & Prep: 2h 35min | Serves 10 | Meat | Recipe by Rivky Kleiman · Mishpacha

7. Repeat until you have used up all your dough. Gently rinse off the gnocchi in the colander, like you would pasta. Refrigerate.

Tip: Under no circumstances should you attempt to mash your potatoes in a food processor. This was a complete and utter disaster. I had to throw away the potatoes as they had become completely unworkable. Instead, mash your potatoes with a potato masher or a good old fork. It’s totally okay if there are some lumps—in fact, it’s probably even better if there are, because it means you’re still far away from over-mashing your potatoes into a sticky mess.

Don’t stress when rolling out your potato ‘rope’. If rips it’s alright because you’ll be cutting it anyway, so you don’t need one long rope.

Rinse off your fork after every 20-30 gnocchi pieces as the sticky residue will cause your gnocchi to look less pretty.

F O R T H E S A U C E

8. While your gnocchi rests in the fridge, make your pumpkin sauce. Heat up the olive oil in a sauce pan over a medium flame. Add in the shallots and garlic and sauté for 2-3 minutes, until fragrant. Add in the pumpkin, milk, heavy cream, and wine, mixing until well combined. You may need to adjust the milk depending on how thick or thin you want your sauce. Add in the mozzarella, salt, nutmeg, cayenne and fresh sage and mix until everything is melted and combined.

9. Mix the gnocchi with the sauce and plate. Top each plate with roasted chestnuts, freshly grated parmesan cheese, garlic confit and fresh sage. Enjoy with a glass of semi-dry white wine.

Gnocchi with Pumpkin Sauce, cont.



I N G R E D I E N T S2 large onions, sliced5 lb. brisket, well

trimmed1 tablespoon garlic,

minced1 teaspoon dried basilsalt & pepper1 can jellied

cranberry sauce3/4 cup tomato sauce2 tablespoons

balsamic vinegar2 tablespoons

Gefen Honey3/4 cup Alfasi Cabernet

Sauvignon or other dry red wine (or water)


1. Spray a large roasting pan with cooking spray. Spread onion slices in bottom of pan and place brisket on top. Season brisket on all sides with garlic, basil, salt and pepper.

2. In a medium bowl, combine cranberry sauce, tomato sauce, balsamic vinegar and honey. Mix well. Spread sauce evenly on top and around brisket. Pour wine or water around and underneath brisket. Cover pan tightly with aluminum foil. (Can be prepared up to this point and marinated for 24 hours in the refrigerator.)


4. Cook brisket, covered, for about four hours, until fork tender. (Calculate 45 minutes per pound). During the last hour of cooking, loosen foil slightly and baste brisket occasionally.

5. When done, remove pan from oven and cool completely. Cover and refrigerate overnight.

6. Remove congealed fat from the surface. Slice brisket thinly across the grain, trimming away excess fat.

7. Place brisket slices and gravy in a covered casserole and reheat in an oven preheated to 350°F for 25-30 minutes before serving.

Note: Keeps for three to four days in the refrigerator; reheats well. Freezes well for up to four months.

Variation | Slow Cooker Method: Spray the slow cooker insert with cooking spray. Reduce liquid to 1/3 cup. You need less water in the slow cooker as there is little evaporation. Place a sheet of parchment paper on top of the meat to hold in the steam. Cook on high setting for one hour, then on low setting until tender, 8 to 10 hours. Some briskets may take up to 12 hours to cook.

Sweet and Saucy BrisketCook & Prep: 14h | Serves 10 | Meat | Recipe by Norene Gilletz · KosherScoop.com

WINE PAIRING

Shiloh Secret Reserve Shiraz

FEATURED

INGREDIENTGefen Honey


WINE PAIRINGTerra di

Seta Chianti Classico

FEATURED

INGREDIENTGefen

Ketchup


1. Combine all marinade ingredients in a small bowl. Add chicken cutlet pieces and mix well to coat evenly. Cover and place in fridge for at least a half hour.

2. Meanwhile, prepare sauce: Heat oil in a saucepan and sauté onions and garlic until golden, about 15 minutes. Add remaining ingredients and bring to a boil. Boil for two minutes and remove from heat.

3. Remove marinated chicken pieces from fridge. Heat a generous amount of oil in a large frying pan. Dip chicken pieces into potato starch and fry a few minutes on each side, until golden. Drain in a pan lined with paper towels. Repeat with remaining chicken.

4. Halfway through, preheat the oven to 350°F. Place all the chicken pieces in a 9 x 13 inch aluminum pan. Pour sauce over chicken until pieces are evenly coated. Bake for half an hour, uncovered, but cover it if the sauce is evaporating before chicken is finished cooking.

Tip: If you like a lot of sauce with your chicken pieces, double the amount of sauce. You can also freeze it on its own and use with any chicken, meat, or even hamburgers.

Serving Suggestion: Put a small amount of mashed potatoes in a ring form on a plate. Remove ring. Spoon chicken pieces over mashed potatoes. Drizzle with sauce. Garnish with greens of your choice.

I N G R E D I E N T SM A R I N A D E

2 eggs1/4 cup water1 teaspoon oil1 teaspoon baking powder1 teaspoon saltpaprika, to tastecayenne pepper, to taste

S A U C E

2 tablespoons oil2 onions, diced2 cloves garlic, diced2/3 cup brown sugar1/3 cup Gefen Ketchup1/4 cup watera pinch of salt

M A I N I N G R E D I E N T S

2.2 lbs. chicken cutlets, cut into small pieces or strips

oil for frying3/4 cup potato starch

Schnitzel Pieces with Sweet Red SauceCook & Prep: 1h 30min | Serves 4 | Meat | Recipe by Brynie Greisman · Mishpacha



FEATURED

INGREDIENTGefen Light Mayonnaise


1. Preheat oven to 375ºF. Grease a baking sheet with nonstick cooking spray. (Use olive oil to grease it if you don’t use cooking spray on Pesach).

2. In a small bowl, combine mayonnaise and wine.

3. In the bowl of a food processor, pulse the almonds. Do not grind them too finely. There should be both small and large pieces of almonds.

4. In a second small bowl, combine the coarsely ground nuts, potato starch, paprika, garlic powder, and salt.

5. Dip each chicken finger into the mayonnaise mixture, then coat evenly with the nut mixture. Place on prepared baking sheet and repeat with remaining chicken.

6. Bake uncovered for 20 minutes. Serve warm. Yields about 20 pieces.

Note: A little dipping sauce goes a long way. I combined 1 cup duck sauce (sugar-free or regular), 3 tablespoons ketchup, and 11/2 tablespoons vinegar in a saucepan. Bring to a boil and simmer over low heat for 5 minutes.

I N G R E D I E N T S1/2 cup Gefen Light

Mayonnaise3 tablespoons

Or Haganuz Gewürztraminer or other semi-sweet white wine

11/4 cups almonds, toasted1/2 cup potato starch1 teaspoon paprika1/2 teaspoon garlic powder1/2 teaspoon salt1 lb. chicken cutlets,

cut into finger-sized nuggets

Crunchy Baked Chicken Fingers with Gluten Free BreadingCook & Prep: 45min | Serves 4 | Meat | Recipe by Elky Friedman · Ami

WINE PAIRING

Or Haganuz Gewürztraminer

Photography by Moishe Wulliger Styling by Renee Muller


FEATURED

INGREDIENTGefen

Ketchup

I N G R E D I E N T SP O T A T O F L A T B R E A D S6 small-medium russet

or Idaho potatoes3 eggs1 heaping tablespoon

kosher salt1/4 teaspoon black pepper1/2 cup Gefen Potato Starch1/2 cup oil

B R I S K E T3-31/2 lbs. second-cut brisket1 large Spanish onion, slicedkosher salt, to tastepepper, to taste4 cloves garlic, crushed1/2 cup water + 3/4 tsp

chicken soup mix1-2 tsp potato starch,

for thickening

B A R B E C U E S A U C E2/3 cup Gefen Ketchup1/2 cup kosher for Passover

cider vinegar1/4 cup brown sugar2 teaspoons smoked paprika1 teaspoon onion powder1 teaspoon sea salt1 teaspoon pepper4 cloves garlic, crushed

R O A S T E D G A R L I C A I O L I1 head of garlic1 tablespoon olive oil3/4 cup mayonnaise2 tablespoons lemon juice1/2 teaspoon pepper1/3 teaspoon salt

I N S T R U C T I O N SP R E P A R E T H E F L A T B R E A D S

1. Preheat oven to 400°F. Prepare a parchment-lined baking sheet and set aside.

2. Process the potatoes in your food processor. Transfer to a mixing bowl. Add the eggs, potato starch, salt, and pepper and mix well.

3. Heat the oil in a small saucepan. When oil is heated through, add to the potato mixture (it should sizzle) and stir well. Transfer potato mixture to the baking sheet and smooth it down evenly so you have a thin layer. Bake for 40-50 minutes or until golden brown and crispy. Set aside.

P R E P A R E T H E B R I S K E T


2. Rinse brisket and pat dry. Slice the onion and arrange on the bottom of a roasting pan. Lay the brisket on top of the onions.

3. Season well with salt and pepper. Smear the garlic cloves over the meat. Pour chicken broth around the roast.

4. Combine barbecue sauce ingredients and pour over the brisket.

5. Cover well and bake for four hours or until fork-tender. Use two forks to pull apart the brisket.

P R E P A R E T H E A I O L I


2. Slice off the top of the garlic bulb, exposing the tips of the cloves. Place the garlic bulb in the center of a piece of foil. Drizzle with oil. Seal the foil well and roast the garlic in the oven for 30-35 minutes. Remove from oven and cool.

Pulled Barbeque Brisket with Potato FlatbreadsCook & Prep: 5h 50min | Serves 12 | Meat | Recipe by Rivky Kleiman · Mishpacha

continued on next page


3. Pop out the cooled garlic cloves (by pressing from the bottom) into a small bowl. Add the remaining aioli ingredients. Mix together with an immersion blender.

F O R A S S E M B L Y

1. Turn the potato flatbread out of the baking sheet and onto a piece of parchment paper. Peel the parchment paper off the bottom. Flip back into the baking sheet right side up.

2. Using a sharp knife, slice the potato flatbread in half lengthwise, then slice into six pieces

widthwise. Smear the entire potato flatbread with the roasted garlic aioli. Top with the pulled brisket. Serve one flatbread per person.

3. Pour remaining brisket liquid into a small saucepan. Add one to two teaspoons potato starch when cold. Slowly bring to a boil and simmer until thickened. Drizzle over each flatbread before serving.

Tip: The components can be made ahead of time and frozen separately. Defrost and then put together.

Pulled Barbeque Brisket with Potato Flatbreads, cont.



2. Line a baking sheet with parchment paper and spray with cooking spray. If necessary, pound chicken cutlets to about 1/4-inch thick.

3. Combine gluten free bread crumbs, matzo ball mix, onion powder, 1/2 teaspoon garlic powder, parsley flakes, and salt in a large resealable plastic bag. Pour the non-dairy milk into a small bowl.

4. Dip each chicken cutlet in the non-dairy milk, then drop into the plastic bag and coat very well. Place each coated cutlet on the sprayed baking sheet.

5. In a small bowl, combine the margarine and remaining 1/2 teaspoon garlic powder with a fork. Form the mixture into a loaf shape (I recommend wearing gloves).

6. Slice garlic margarine into six even pieces. Lightly spray the cutlets with cooking spray and then place a piece of garlic margarine in the center of each cutlet.

7. Bake uncovered for 30-35 minutes.

I N G R E D I E N T S1 cup gluten free

seasoned bread crumbs1 packet Lipton

Matzo Ball Mix1/2 teaspoon onion powder1 teaspoon garlic powder,

divided1 tablespoon dried

parsley flakes1/2 teaspoon salt6 thinly sliced chicken

cutlets, or 3 thicker breasts, sliced in half

1/4 cup non-dairy milk1/4 cup (1/2 stick) margarine

Garlic Chicken BreastsCook & Prep: 55min | Serves 6 | Meat | Gebrokts | Recipe by Rivky Kleiman · Mishpacha

WINE PAIRINGGoose Bay Pinot Noir

FEATURED

INGREDIENTLipton Matzo

Ball Mix


Sesame seeds are kitniyot and not used on Passover by many communities.

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desserts

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2. Beat eggs and sugar for five minutes, or until light and lemony in color.

3. Meanwhile, melt chocolate. Add oil to melted chocolate and cool. Add this mixture to eggs and sugar, and mix well.

4. Gradually stir in cake meal, salt, vanilla sugar, and coffee granules. Add nuts at very end and mix just until combined.

5. Pour into 7 x 11 inch (or 9 x 13 inch for a lower bar) baking pan lined with parchment paper. Bake for 20 minutes or until set. Cut into bars while still warm.

I N G R E D I E N T S2 eggs1/3 cup sugar2 oz. good quality

parve chocolate1/3 cup oil1/2 cup Yehuda Matzo

Cake Meal1/4 teaspoon salt1 tablespoon vanilla sugar1 tablespoon instant

coffee granules1/4 cup finely chopped

walnuts or nuts of your choice

Pesachdige Mocha BarsCook & Prep: 50min | Serves 20 | Parve | Gebrokts | Recipe by Brynie Greisman · Mishpacha

FEATURED

INGREDIENTYehuda

Cake Meal

WINE PAIRING

Porto Cordovero

71For thousands more recipes, visit Desserts

WINE PAIRING

Or Haganuz Pisga

FEATURED

INGREDIENTGefen

Coconut Chips

I N G R E D I E N T SF I L L I N G

11/2 large bars (150 g.) bittersweet chocolate

1/4 cup Jeunesse Cabernet Sauvignon or other sweet red wine

T O P P I N G

5 egg whites1/2 cup sugar3/4 - 1 cup coconut flakes

or ground nuts

C A K E B O T T O M

5 large egg yolks1/2 cup sugar2 tablespoons vanilla

sugar (equal to 2 packets)

1/2 cup oil1/4 cup orange juice11/4 cups potato starch21/2 teaspoons

baking powderpinch of salt

I N S T R U C T I O N SM A K E T H E C A K E B O T T O M


2. Beat egg yolks and sugars until thick and lemony—about 3-5 minutes. Add oil and mix well. Add juice, alternating with dry ingredients, and mix until thoroughly combined.

3. Pour into a 10 x 15 inch baking pan lined with parchment paper. Bake for 10-15 minutes. Set aside to cool.

Tip: When baking cakes with potato starch, it is recommended to sift the potato starch into the batter (with a small sifter) while mixing, so it doesn’t settle to the bottom of the cake. Tried-and-true!

M A K E T H E F I L L I N G

1. Melt chocolate for filling. Add wine and mix together. Carefully spread on cooled cake.

M A K E T H E T O P P I N G

1. Beat egg whites until stiff, gradually adding sugar. Fold in coconut or nuts. Spread on top of the chocolate layer. Return to oven and bake for an additional 20 minutes, until meringue is golden. Cool before cutting into squares.

Tip: This cake freezes well.

Note: For a slightly different texture, try using Gefen Coconut Chips!

Chocolate Meringue SquaresCook & Prep: 45min | Serves 8 | Parve | Recipe by Brynie Greisman · Mishpacha


FEATURED

INGREDIENTYehuda Matzo

FEATURED

INGREDIENTGlicks

Chocolate Chips


1. Preheat oven to 375°F. Arrange matzos in a single layer on a foil-lined pan.

2. Melt margarine and brown sugar in a pot until caramelized.

3. Pour caramel mixture over matzo and let bake for seven minutes. Remove from oven and sprinkle with chocolate chips or chocolate as specified for your chosen toppings. Place back into oven for two minutes, then spread to cover. Sprinkle with remaining topping. (For s’mores and mint magic, place back into oven for another two minutes). Drizzle with more melted chocolate.

4. Freeze and break into bark pieces.

I N G R E D I E N T S

B A S I C M A T Z O B R I T T L E

4 square pieces of Yehuda Matzo

1 stick margarine1/8 teaspoon salt1 cup brown sugar

P O M S T A C H I O

8 ounces white or dark chocolate chips

3/4 cup chopped salted pistachios

1/2 cup pomegranate seeds

S ’ M O R E S T O P P I N G

1/2 cup Glicks Chocolate Chips

1/2 cup mini marshmallows

C H O C O L A T E C R A Z E

1/2 cup chocolatealmond slivers or

crushed almonds

M I N T M A G I C

8 ounces white chocolatecrushed mint candies

Absolutely Addictive Matzo BrittleCook & Prep: 20min | Serves 8 | Parve | Gebrokts | Recipe by Rachel Nayman · Kosher.com

Photography and Styling by Rachel Nayman

Photography by Daniel LailahStyling by Amir Farber


I N G R E D I E N T SF R U I T S

fruits of your choice, cut into cubes or balls

B R A N D Y S A U C E

11/2 cups sugar2 cinnamon sticks3/4 cup water2-3 tablespoons brandy

C R U N C H

1/4 cup oil3 tablespoons sugar2/3 cup brown sugar1/4 cup almond flour1/2 cup chopped pecans or

walnuts1/2 cup ground nuts1/4 cup coconut flakes

(optional)1 teaspoon cinnamon

(optional)

I N S T R U C T I O N SP R E P A R E T H E B R A N D Y S A U C E

1. Bring the sugar, cinnamon sticks, and water to a boil in a small saucepan over medium heat, stirring occasionally. It will become a cloudy liquid. As soon as the liquid turns clear, turn off the heat and add the brandy. Mix and allow to cool.

Note: The brandy sauce can be prepared up to a week in advance and stored in the refrigerator.

P R E P A R E T H E C R U N C H

1. For the crunch, preheat oven to 350°F. Toss all the crunch ingredients together. Place on a parchment-lined baking sheet and bake for 10-15 minutes. Remove from oven and allow to cool.

Note: The crunch can also be prepared in advance and stored in a resealable plastic bag in the freezer.

A S S E M B L Y

1. Prepare fresh fruit cups with fruits of your choice, either layered or mixed together.

2. Spoon 2-3 tablespoons of brandy sauce over the fruit.

3. Top with the crunch.

Note: Yields enough to top approximately 24 portions. Use as much as you need and save the extras for another time.

Fruit Cup with Brandy SauceCook & Prep: 25min | Serves 24 | Parve | Recipe by Rivky Kleiman · Mishpacha

FEATURED

INGREDIENTGefen

Coconut Chips


WINE PAIRING

Zion Fortissimo

FEATURED

INGREDIENTGlicks

Chocolate Chips

I N S T R U C T I O N SB A K E


2. Beat together the oil and sugar in the bowl of your mixer. Add the eggs. With a spoon, gently mix in the ground almonds, potato starch and salt. Add the chopped pecans and chocolate chips, mixing well.

3. Divide batter evenly between 4 parchment paper-lined 9 inch round pans and bake for 22 minutes. Cool and set aside.

F O R T H E C R E A M

1. Beat the egg yolks in a food processor fitted with the S blade. Slowly add the oil in a steady stream. It will become the texture of mayonnaise. Add the lemon juice and confectioners sugar and mix well. Refrigerate until ready to use.

F O R T H E N U T C R U N C H

1. Place almonds and sugar together in a frying pan without any oil. Allow the sugar to caramelize, stirring constantly, for about five minutes.

2. Spread out on parchment paper to cool, then chop in the food processor until you have small chunks.

A S S E M B L E

1. Arrange one cookie layer on a platter. Spread a layer of cream on top, followed by a sprinkle of nut crunch. Repeat layering three times and end with the cream.

I N G R E D I E N T SB A T T E R

3/4 cup oil (freeze it for best results)

11/4 cups sugar2 eggs1 cup ground almonds1 cup potato starchpinch of salt3/4 cup chopped pecans3/4 cup Glicks

Chocolate Chips

C R E A M

2 egg yolks1 cup oil1 tablespoon lemon juice21/2 cups confectioners

sugar

N U T C R U N C H

1/2 cup slivered almonds1/4 cup sugar

Cookie CakeCook & Prep: 1h | Serves 10 | Parve | Recipe by Chanie Nayman · Mishpacha




1. Preheat oven to 175°F and line two large baking sheets with parchment paper.

2. Beat whites with salt in a standing electric mixer at high speed (or with a handheld mixer in two batches) until they just hold stiff peaks. Gradually add sugar, beating at high speed until whites hold stiff, glossy peaks.

3. Spoon meringue into two separate bowls and stir in food colorings of choice. Place meringue into two Ziploc freezer bags and snip off the ends.

4. Pipe meringue into lolly shapes of your choice on the baking sheets. Place lollypop sticks into pops.

5. Bake meringues in upper and lower thirds of oven until crisp but the coloring is still bright, about two hours.

6. Turn off oven and leave meringues inside oven to cool for one hour, then cool completely on sheets on a rack.

Note: For awesome fluffy meringues make sure your eggs are at room temperature. You can warm them up in warm (not hot) water for three minutes if they just came out of the fridge.Tip: To make the pops without processed foods (or food coloring), keep the meringues white and use striped straws as lollypop sticks!

I N G R E D I E N T S8 egg whites2 cups superfine

granulated sugar3/4 teaspoon saltfood coloring of choice

Swirly PopsCook & Prep: 3.5h | Serves 24 | Parve | Recipe by Rachel Nayman · Kosher.com

Photography and Styling by Rachel Nayman



FEATURED

INGREDIENTGefen Cherry

Pie Filling

I N G R E D I E N T SC R U M B M I X T U R E

21/2 cups cookie crumbs (kosher for Passover packaged cookies of your choice, crushed into crumbs)

1 cube frozen ginger or 1/2 teaspoon dried ginger

1/2 cup melted margarine or butter

C H E E S E F I L L I N G

2 8 oz. containers cream cheese

3/4 cup sugar3 eggs1 tablespoon

vanilla extract1 tablespoon orange juice1 can Gefen Cherry

Pie Filling



2. Combine all the ingredients for the crumb mixture and press into the bottom of nonstick mini muffin tins. Bake for 10 minutes and then cool to room temperature.

3. Mix all the ingredients for cheese filling, except for the pie filling, and spoon into muffin tins. Bake for about 15 minutes or until set. Cool and remove from pan, cutting around the edges if necessary.

4. Meanwhile, spoon cherry pie filling into a strainer. Use a spoon to gently discard as much of the “ jelly” as possible, being careful not to break the cherries. Spoon about two to three cherries onto the center of each mini cheesecake. Serve chilled.

Cheesecake GemsCook & Prep: 55min | Serves 25 | Dairy | Recipe by Estee Kafra · Mishpacha


FEATURED


Starch

FEATURED

INGREDIENTGefen

Coconut Macaroons


1. Preheat oven to 350°F. Thoroughly grease 9 x 13 inch Pyrex baking dish.

2. In a large bowl, combine fruit with potato starch, sugar, cinnamon, and lemon juice. Pour into prepared baking dish.

3. In a medium bowl, combine crumb topping ingredients and crumble by hand until coarse crumbs form. Sprinkle on top of fruit. Cover and bake 40 minutes. Uncover and bake 15 additional minutes, until fruit is set and topping is golden brown.

I N G R E D I E N T SM A I N I N G R E D I E N T S

4 medium Granny Smith apples, grated

1 lb. frozen strawberries, puréed

11/2 tablespoon Gefen Potato Starch

1/2 cup sugar1/2 teaspoon cinnamon1 tablespoon lemon juice

C R U M B T O P P I N G

1/4 cup ground almonds2 tablespoons oil1/4 cup brown sugar12 macaroons (I used

coconut)

Strawberry Apple CrumbleCook & Prep: 1h | Serves 8 | Parve | Recipe by Nechama Norman · Ami


FEATURED

INGREDIENTGefen

Gluten Free Pie Crusts

I N S T R U C T I O N SB A K E

1. Preheat your oven to 350°F. Open the pie crusts and set aside.

2. Mix the brownie mix with the oil and eggs as per box instructions until well blended and smooth.

3. Divide batter evenly between the two pie crusts and bake for 30 minutes (not 50 minutes as written on the box).

Note: You can use a store bought crust like Gefen Kosher for Passover pie crust, or for a homemade crust you can process macaroons until they’re crumbs and mix with a bit of oil, then press into a pie pan.

D E C O R A T E

1. Remove from oven and arrange marshmallows over the top of the hot brownie, with the sticky side of the cut marshmallows in contact with brownie. Press down gently to help them adhere.

2. Return brownies to oven to toast the marshmallows. Watch carefully so the marshmallows do not burn! Remove from oven and cool completely.

3. When cool, remove the pie from the pan by flipping the pie over while supporting the top with your open palm and removing the tin pan. Flip over again onto a serving dish and drizzle with melted chocolate if desired. Enjoy!

I N G R E D I E N T S2 Gefen Kosher for

Passover Pie Crusts, or homemade macaroon pie crusts (see note)

1 package Gefen Kosher for Passover Brownie Mix

1/2 cup oil (as per box instructions)

3 eggs (as per box instructions)

36 large marshmallows, halved

melted chocolate (optional)

I Can’t Believe It’s Kosher for Pesach S’more PieCook & Prep: 45min | Serves 16 | Parve | Recipe by Esty Wolbe · Kosher.com

FEATURED

INGREDIENTGefen

Brownie Mix

Photography and Styling by Moishe Wulliger

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88 Notes For thousands more recipes, visit

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89For thousands more recipes, visit Notes

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®

INGREDIENTS: WHEAT FLOUR, FRUIT JUICE (APPLE JUICE OR GRAPE JUICE), EGG YOLK, SUGAR.

CONTAINS WHEAT AND EGGS.

INGRÉDIENTS: FARINE DE BLÉ, JUS DE FRUIT (JUS DE POMME OU JUS DE RAISIN),

JAUNES D'ŒUF, SUCRE.CONTIENT DU BLÉ ET DES ŒUFS.

BOX SHOULD BE OPENED BEFORE SHABBOS AND YOM TOV

Challah selected according to Jewish Law.

According to the Ram”o (462:4) these matzos maybe used in case of necessity by the sick and elderly.�ey cannot be used for the matzos mitzva at thePassover seder. When Passover begins Saturday

night, they may be used for the evening and morning meals of the preceding Shabbos.

Imported into the USA by: Kenover Marketing Corp.Bayonne, New Jersey 07002 USA

Made and Packed by: Yehuda Matzos, Ltd.P.O.B. 34550, Jerusalem 9134402, Israel

www.yehudamatzos.com

Product of Israel / Produit d’IsraelStore in a cool, dry place.

Distribué au Canada par: Altra Foods Inc.Montreal, QC H1E 6W5


Under the supervision of the ChiefRabbinate of Jerusalem.

מצה עשירה

20% KOSHER FORPASSOVERPARVE 20%

Amount per serving / Teneur

Calories / Calories % Daily Value* / % valeur quotidienne*

Total Fat / Lipides 0.5 g 1%0%

2%0%9%4%

2%

0%0%2%0%

Saturated Fat / Saturés 0 g

Trans Fat / Trans 0 g Cholesterol / Cholestérol 5 mg Sodium / Sodium 0 mg Total Carbohydrate / Glucide 25 g

Dietary Fiber / Fibre 1 g Total Sugars / Sucres 1 g

Includes 1 g Added Sugars1 g de sucres ajoutés

Protein / Protéines 3 g

Vitamin D / Vitamine D 0 mcgCalcium / Calcium 0 mgIron / Fer 0.3 mgPotassium / Potasssium 35 mg*The % Daily Value (DV) tells you how much a nutrient ina serving of food contributes to a daily diet. 2,000 caloriesa day is used for general nutrition advice.

Serving size 1 Matzo / Par 30gEnviron 12 portions par contenantAbout 12 servings per containerValeur nutritiveNutrition Facts

110

NET WT / POIDS NET 12.6 oz (357 g)NET WT / POIDS NET 12.6 oz (357 g)

PAIN AZYME AUX ŒUFS

KOSHER FORPASSOVERPARVE


FRUIT JUICEMADE WITH

NET WT / POIDS NET 12.6 oz (357 g)NET WT / POIDS NET 12.6 oz (357 g)FRUIT JUICEMADE WITH

296*556

PARVEKOSHER FOR

PASSOVER

PARVEKOSHER FOR

PASSOVER

Imported fromISRAEL

Pain Azyme à la Farine ComplètePain Azyme à la Farine Complète

NET WT./POIDS NET 10.5 OZ (300 g)NET WT./POIDS NET 10.5 OZ (300 g)

100%WHOLEWHEAT

Pain Azyme à la Farine ComplètePain Azyme à la Farine Complète


100%WHOLEWHEAT

Ingredients: Unbleached Whole

Wheat Flour and Water.

Contains Wheat.

Ingrédients: Farine Complète

non Blanchie de Blé et Eau.

Contient du blé.Imported fromISRAEL


Calories / Calories

% Daily Value* / % valeur quotidienne


0%0%8%

11%

0%

0%

0.5%6%2%


Trans Fat / Trans 0 g

Cholesterol / Cholestérol 0 mg

Sodium / Sodium 0 mg

Total Carbohydrate / Glucide 23 g

Dietary Fiber / Fibre 3 g

Total Sugars / Sucres 0 g

Includes 0 g Added Sugars

0 g Sucres ajoutés


Vitamin D / Vitamine D 0 mcg

Calcium / Calcium 10 mg

Iron / Fer 1.1 mg

Potassium / Potassium 110 mg

*The % Daily Value (DV) tells you how much a nutrient in a

serving of food contributes to a daily diet. 2,000 calories

a day is used for general nutrition advice.


100

בלי חשש טבל ושביעית · חלה גענומען

כשר לפסח

Store in a cool, dry place.

Imported into the USA by:

Kenover Marketing Corp.

Bayonne, NJ 07002 USA

Produced by:Yehuda Matzos, Ltd.

P.O.B. 34550Jerusalem 9134402, Israel

www.yehudamatzos.com

Product of Israel / Produit d'Israël

Distribué au Canada par:

Altra Foods Inc.

Montréal, QC H1E 6W5

CMYK

WHOLE WHEAT

matzo

PARVEKOSHER FOR PASSOVER

PARVEKOSHER FOR PASSOVER

Ingredients: Whole Wheat Flour,

Wheat Bran and Water.

Contains Wheat.

Ingrediénts: Farine Complète

de Blé, Son de Blé et Eau.

Contient du Blé.



25% LESSCALORIESTHAN REGULAR MATZO

WHOLE WHEAT

matzo


Calories / Calories % Daily Value* / % valeur quotidienne


0%0%8%

14%

0%

0%

0.5%6%2%


Trans Fat / Trans 0 g

Cholesterol / Cholestérol 0 mg

Sodium / Sodium 0 mg

Total Carbohydrate / Glucide 22 g

Dietary Fiber / Fibre 4 g

Total Sugars / Sucres 0 g

Includes 0 g Added Sugars

0 g Sucres ajoutés


Vitamin D / Vitamine D 0 mcg

Calcium / Calcium 9 mg

Iron / Fer 1 mg

Potassium / Potassium 100 mg

*The % Daily Value (DV) tells you how much a nutrient in

a serving of food contributes to a daily diet. 2,000 calories

a day is used for general nutrition advice.


90

WHOLE WHEAT

matzo

WHOLE WHEAT

matzo

Store in a cool, dry place.

Imported into the USA by:Kenover Marketing Corp.

Bayonne, NJ 07002 USA

Produced by:Yehuda Matzos, Ltd.

P.O.B. 34550Jerusalem 9134402, Israelwww.yehudamatzos.com

Product of Israel / Produit d'Israël

Distribué au Canada par: Altra Foods Inc.

Montréal, QC H1E 6W5

Acceptable for use at

the Passover Seder.

בלי חשש טבל ושביעית · חלה גענומען

כשר לפסח

Pain Azyme à la Farine

Complète de Ble et au SonPain Azyme à la Farine

Complète de Ble et au Son25% LESSCALORIESTHAN REGULAR MATZO

Pain Azyme à la Farine

Complète de Ble et au SonPain Azyme à la Farine

Complète de Ble et au Son

INGREDIENTS: WHEAT FLOUR, FRUIT JUICE (APPLE JUICE OR GRAPE JUICE), EGG YOLK, SUGAR.CONTAINS WHEAT AND EGGS.INGRÉDIENTS: FARINE DE BLÉ, JUS DE FRUIT

(JUS DE POMME OU JUS DE RAISIN),JAUNES D'ŒUF, SUCRE.CONTIENT DU BLÉ ET DES ŒUFS.

BOX SHOULD BE OPENED BEFORE SHABBOS AND YOM TOV

Challah selected according to Jewish Law.

According to the Ram”o (462:4) these matzos maybe used in case of necessity by the sick and elderly.�ey cannot be used for the matzos mitzva at thePassover seder. When Passover begins Saturday

night, they may be used for the evening and morning meals of the preceding Shabbos.

Imported into the USA by: Kenover Marketing Corp.Bayonne, New Jersey 07002 USA

Made and Packed by: Yehuda Matzos, Ltd.P.O.B. 34550, Jerusalem 9134402, Israelwww.yehudamatzos.com

Product of Israel / Produit d’IsraelStore in a cool, dry place.



Under the supervision of the ChiefRabbinate of Jerusalem.

מצה עשירה

20%KOSHER FORPASSOVER

PARVE

20%

Amount per serving / TeneurCalories / Calories % Daily Value* / % valeur quotidienne*Total Fat / Lipides 0.5 g 1%

0%

2%0%9%4%

2%

0%0%2%0%

Saturated Fat / Saturés 0 g Trans Fat / Trans 0 g Cholesterol / Cholestérol 5 mg Sodium / Sodium 0 mg Total Carbohydrate / Glucide 25 gDietary Fiber / Fibre 1 g Total Sugars / Sucres 1 gIncludes 1 g Added Sugars1 g de sucres ajoutésProtein / Protéines 3 g Vitamin D / Vitamine D 0 mcgCalcium / Calcium 0 mgIron / Fer 0.3 mgPotassium / Potasssium 35 mg*The % Daily Value (DV) tells you how much a nutrient in

a serving of food contributes to a daily diet. 2,000 caloriesa day is used for general nutrition advice.

Serving size 1 Matzo / Par 30g

Environ 12 portions par contenant

About 12 servings per container

Valeur nutritive

Nutrition Facts

110



KOSHER FORPASSOVERPARVE





296*556

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