The Passover seder is an integral piece of the holiday.
Want to try something new for your table? The recipes below come from two of our agencies, the Jewish Community Center and Pearlstone Center. Jump to: Sides and Snacks | Seder Plate | Entrees | Desserts
Sides and snacks
Lemon Honey Glazed Carrots (By Rafi Hakiminia, Executive Chef, Pearlstone Center)
- 1 lb. baby carrots
- ¼ cup butter
- 2½ Tbsp. honey
- 1 Tbsp. lemon juice
- ⅛ tsp. ground ginger
Directions: Bring carrots and enough water to cover to a boil in a saucepan; reduce heat to medium-high and continue to simmer until carrots are tender, about 10 minutes. Drain and set aside.
Melt butter in a large skillet over low heat; stir in honey. Add lemon juice and ginger. Increase heat to medium and stir in carrots until well coated. Continue cooking until thickened, about 5 minutes more.
Roasted Garlic Cauliflower (Submitted by a Pearlstone staff member)
- 2 Tbsp. minced garlic
- 3 Tbsp. olive oil
- 1 large head cauliflower, separated into florets
- ⅓ cup grated Parmesan cheese
- Salt and black pepper to taste
- 1 Tbsp. chopped fresh parsley
Directions: Preheat the oven to 450 degrees. Grease a large casserole dish. Place the olive oil and garlic in a large resealable bag. Add cauliflower and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown. Serves 6.
Italian Charoset (Provided by the Macks Center for Jewish Education)
- 2 cups sweet wine
- ⅓ cup pine nuts
- ⅔ cup ground almonds
- ½ lb. dates, pitted and chopped
- ¾ cup yellow raisins
- 4 oz. prunes, pitted and chopped
- ½ cup sugar or honey, or to taste
- ½ tsp. ground ginger
- 1 tsp. cinnamon
- 3 apples
- 2 pears
Directions: Peel and core the apples and pears and cut in small pieces. Put all the ingredients into a pan and cook, stirring occasionally, for about one hour, until the fruits are very soft, adding a little water if it becomes too dry. Cool.
Sefardi Charoset (Provided by the Macks Center for Jewish Education)
- 1 cup dried figs
- 1 cup raisins
- 1 cup pitted Medjool dates
- 1 cup almonds
- ½ tsp. cinnamon
- ½ tsp. cardamom
- ½ tsp. ginger
- ½ tsp. allspice
- 2-3 Tbsp. pomegranate juice
Directions: Put the figs, raisins, dates and almonds into a food processor. Pulse until paste is thick and sticky. Transfer contents to a large bowl.
In a small bowl, mix the pomegranate juice and spices together and pour over fruit-nut mixture. Mix together. If the mixture is too dry, add more pomegranate juice. Pinch off a piece of mixture and roll into a ball. Keep a bowl of tepid water on hand, as your hands will get covered.
Sweet Spaghetti Squash Kugel with Apples and Raisins (Submitted by a JCC staff member)
- 4 cups cooked spaghetti squash
- 3 eggs
- ½ cup sugar
- 2 tsp. Cinnamon
- 2 apples peeled, cored and thinly sliced
- ⅓ cup raisins
Directions: Preheat oven to 375. Spray an 8x8 square baking pan. To prepare spaghetti squash, slice squash in half, scoop out seeds and bake for approximately 45 minutes or until soft and scoopable – not too mushy! Let cool and scoop out 4 cups.
In a large bowl, whisk together eggs, sugar and cinnamon. Add spaghetti squash and toss to coat. Mix in apples and raisins. Pour mixture evenly into prepared dish. Bake for 45 minutes or until golden and set. Cool before slicing.
Crustless Spinach Quiche (Submitted by a Pearlstone staff member)
- 1 Tbps. vegetable oil
- 1 onion, chopped
- 1 (10 oz.) package frozen chopped spinach, thawed and drained
- 5 eggs, beaten
- 3 cups shredded Muenster cheese
- ¼ tsp. salt
- ⅛ tsp. ground black pepper
Directions: Preheat oven to 350 degrees. Lightly grease a 9 inch pie pan. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving. Serves 6.
Cauliflower Crust Pizza (Submitted by a JCC staff member)
Ingredients for the Crust
- 2½ cups grated cauliflower
- 1 large egg, lightly beaten
- 1 cup shredded part skim mozzarella
- 2 Tbsp. grated Parmesan cheese
- Salt and pepper to taste
Ingredients for the topping
- ¼ cup pizza sauce
- ½ cup shredded mozzarella cheese
- Vegetables of your choice
Directions: Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Using a box grater, grate the cauliflower until you have 2½ cups of crumbles. Place in large bowl and microwave for 7-8 minutes, until soft. Let cool and mix in eggs, cheeses, salt and pepper. Pat into a 10-inch round on the prepared pizza pan. Spray lightly with nonstick spray and bake for 10 to 15 minutes, until golden.
Top the pizza with the sauce, mozzarella and veggies and herbs of your choice. Bake in the oven until melted and bubbly, another 10 minutes.
Apple Matzo Cake (By Rafi Hakiminia, Executive Chef, Pearlstone Center)
- Nonstick spray
- 3 large eggs, separated, plus 3 large yolks
- ⅔ cup sugar
- ½ tsp. coarse salt
- 3 cups grated Granny Smith apples (from 6 peeled apples), squeezed dry
- 1 cup matzo meal
- 2 tsp. finely grated lemon zest
- 1 Tbsp. Kosher for Passover brandy
- 2 Tbsp. honey
- ¼ cup finely chopped pecans
Directions: Preheat oven to 350 degrees. Lightly coat an 8-inch spring form pan with nonstick spray. In a medium bowl, using an electric mixer, beat 6 egg yolks, sugar and salt until thick and pale, about 3 minutes. Fold in apples, matzo meal, lemon zest and brandy.
In another medium bowl, with clean beaters, beat 3 egg whites until stiff peaks form, about 4 minutes. With a rubber spatula, gently fold egg whites into apple mixture and transfer batter to pan. Drizzle with honey and sprinkle with pecans. Bake until golden brown and set in center, 45 to 50 minutes. Let cake cool completely in pan on a wire rack. To serve, run a small knife around edge of pan, remove cake and slice.
Raspberry Macaroons in Chocolate Shells (By Rafi Hakiminia, Executive Chef, Pearlstone Center)
- 2 cups dried sweetened flaked coconut
- 3 Tbsp. granulated sugar
- 1 large egg white
- Pinch of coarse salt
- ½ cup fresh raspberries
- 6 oz. semisweet chocolate, chopped
- 2 tsp. coconut oil (or corn syrup, if not keeping kosher for Passover)
- Edible gold leaf, toasted coconut, and sanding sugar, for garnish (optional)
Directions: Preheat oven to 350 degrees. Combine coconut, granulated sugar, egg white and salt in food processor. Pulse until combined. Add raspberries and pulse until just incorporated. (Do not overprocess.) Scoop mounds of coconut mixture 1 inch apart onto a parchment-lined baking sheet, using a ½-oz (1¼ inch) ice cream scoop or a tablespoon to form small mounds. Bake until lightly golden, 28 to 30 minutes. Rotate baking sheet halfway through. Transfer macaroons to a wire rack. Cool.
Place chocolate in a bowl set over a saucepan of simmering water. Stir until melted. Add coconut oil, stirring until combined. Remove from heat. Dip bottoms of macaroons in chocolate or completely cover with chocolate, transferring to a wax-paper-lined rimmed baking sheet. Garnish as desired while warm. Refrigerate until firm, at least 30 minutes and up to one day. Serve chilled.
Apricot squares (Submitted by a JCC staff member)
- ½ lb. (2 sticks) butter
- 1 cup sugar
- 1 Tbsp. grated lemon rind
- 2 egg yolks
- 2 cups cake meal
- 1 lb. jar apricot preserves (or any flavor)
- ¼ cup lemon juice
Directions: Cream butter and sugar. Add lemon rind, egg yolks and cake meal. Form dough. Pat 3/4 of this into baking dish. Freeze remaining dough. Bake 20 minutes at 325. Mix preserves with lemon juice and spoon over hot crust. Sprinkle with nuts. Sprinkle remaining dough on top. Bake again for 30 to 35 minutes. Cool and cut. It freezes well.
Flourless Chocolate Cake (Submitted by a JCC staff member)
- 2 sticks unsalted butter
- 8 oz. bittersweet chcoclate, chopped
- 8 large egg yolks
- 5 large egg whites
- 1 cup plus ⅓ cup sugar
- Fresh raspberries
Directions: Preheat oven to 350. Line the bottom of a 9-inch spring-form pan with parchment paper. In a medium sauce pan, heat butter over medium heat until just melted. Add chocolate and stir until melted and smooth. Remove from heat and cool until lukewarm.
Using electric mixer, beat yolks and ¾ cup sugar in large bowl until pale and very thick. Add chocolate mixture in 2 additions and beat until well blended. Using clean dry beaters, beat egg whites in another large bowl until foamy. Gradually add ¼ cup sugar and beat until whites are stiff but not dry. Fold ⅓ of whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan. Bake torte until crust forms on top and tester inserted into center comes out with some moist batter and some moist crumbs still attached, about 55 minutes (top may crack). Run small sharp knife around torte to loosen. Cool in pan on rack (torte will fall and crack). Remove pan sides. Invert torte onto platter. Serve with fresh raspberries.
Aunt Eleanor's Mock Oatmeal Cookies (Submitted by a JCC staff member)
- 1 cup matzoh meal
- 1 cup matzoh farfel
- ½ cup + 1 Tbsp. white sugar
- ¼ cup brown sugar
- ½ tsp. cinnamon
- 2 beaten eggs
- ½ cup oil
- 1 cup raisins
- ½ cup chopped walnuts
Directions: Mix together the first 5 ingredients in one bowl. In another bowl beat 2 eggs, and oil together, adding raisins and nuts by hand. Blend both bowls of ingredients together. Drop on a greased cookie sheet drop by teaspoonful and flatten dough. Bake at 350 degrees for 15 minutes.