Passover Menu & Recipes!

For the past few years or so my family has had the pleasure of celebrating Passover with our dear friends, The Cohens. We celebrate the first day of the holiday at their home and the second day at ours. I always look forward to hosting the seder and have finally nailed down a menu. We're Saffardic, which means that we are permitted to eat foods like nuts and rice during Passover. Some, but not all of these recipes are for Saffardim only. Many of the recipes come from a few of my favorite sources of cooking inspiration such as Joy of Kosher magazine, Bitayavon magazine, Cooking Light magazine and The New York Times Jewish Cookbook. Unfortunately, not all of the recipes are available online, but I hope to be sharing a few holiday posts with you in the very near future. So without further adieu, this year's Passover menu:

Seder Plate:

*Wine and Grape Juice
*Matza 
*Moroccan Harroset - from The New York Times Jewish Cookbook, pg 432
*Lamb Shank
*Romain Lettuce
*Salt Water
*Celery
*Hard Boiled Egg


Salads:

*Matbucha
*Egg Salad
*Tahina
*Hummus
*Marinated Olives -  from Wholefoods. Add a few whole raw garlic cloves for more flavor.
*Summer Corn Salad - from Joy of Kosher
*Israeli Chopped Vegetable Salad
*Marinated Eggplants - from Joy of Kosher

Bitayavon Kosher Magazine GIVEAWAY!

Last month I was overjoyed to receive my first issue of Bitayavon magazine from a subscription that I purchased from Jewpon.com I read the issue cover-to-cover multiple times, starred my favorite recipes, worked them into my weekly menus and photographed them along the way.  One year in publication, Bitayavon, Hebrew for bon appetite, offers seventy-five pages of recipes, articles, color photos and ads that all cater to the kosher chef. Highlights of the late winter issue include Fabulous Fondue, a tutorial for a fun way to cook and entertain at the same time and The Art of Braising, with recipes from respected chefs in the kosher industry explaining the intricacies of slow cooking.  In South Africa Goes Kosher, the traditions and tastes of South African Jews are presented with accompanying recipes such as Bean, Barley and Biltong Soup and Malva Pudding.

The first recipe from the issue that I prepared, shown on the cover, was Sea Bass Nicoise with Saffron Tomato Jus.

Purim Fun: Stuffed Crust Hamentaschen Pizza

I have a confession to make. I’ve never made hamentaschen (osne haman in Hebrew). Admittedly, year after year I’ve stood in line at the bakery and purchased the infamous three-sided cookie in a variety of flavors and sizes, taken them home, and repackaged them in my mishloach manot (Purim gift baskets).  This year is going to be different. To start, instead of a cookie, I’ve made Stuffed Crust Hamentaschen Pizza, a fun and easy dish to get in the spirit of Purim.  After a fast nothing is more comforting that homemade pizza warm from the oven.  The dough can be made in the afternoon, left to rise, shaped into individual pizzas, and then refrigerated. After the megila reading in the evening pop the pizzas into a preheated oven and enjoy in minutes. Serve with fresh salad and a side of fish for a meal fit for royalty. 

Roasted Baby Potatoes

Our household’s new favorite potato dish is Roasted Baby Potatoes. My three year old snatches them off the baking try as soon as they are cool enough to handle. A few minutes later she’s back for seconds, and then thirds.  Available in a variety of colors: deep purple, red, creamy baby Dutch and fingerling, baby potatoes can be cooked and served with their skins on and provide a great source of iron and vitamin C. When roasted, they become slightly crisp on the outside and moist and fluffy on the inside.

Granola Cookies

We appreciate a good cookie in our home. It was one of both of my girls’ first words.  I particularly appreciate a cookie that contains more than one food group like fruits, nuts and grains.  Not everyone is a fan of dried fruit, but put it in a cookie and it’s almost like candy. In light of Tu b’Shevat last week I pulled out my go-to dried fruit recipe to use up some of the leftovers.

Based on Mrs. Fields Applesauce Oaties recipe from her book Mrs. Fields Best Ever Cookie Book, my version uses whole wheat flour, brown sugar, almonds and loads of dried fruit. With a chewy almost cake like consistency these cookies can satisfy a sweet tooth and be eaten for breakfast guilt free.

Tu b'Shevat Table contest from the Jewish Hostess

Be sure to stop by thejewishhostess.com to vote for your favorite Tu b'Shevat table. Mine is number #5 and I would really like to win a copy of Pauly Pryke's book Decorating with Flowers!

Tu b'Shevat from the Jewish Hostiss

Check out this beautiful Tu b'Shevat table from Marlene over at The Jewish Hostess. In addition she has Tu b'Shevat recipes and activities that everyone will enjoy.

This is one of my my most favorite kosher sites for recipes, design and all things entertaining. For Shabbat, holidays and everything in between, The Jewish Hostess has it covered.