Any truly good Passover recipes?

<p>I made these two cakes:

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<p>And this one, except I just made the cake, not the syrup, nut topping, or fig and date filling. I just frosted it with HaShachar HaOleh.</p>

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<p>I must say that this thread has inspired me to make different dishes than we always made. The changes have been a welcome addition to our Passover.</p>

<p>We have some of the spinach casserole left over, so that will be a dinner with salad one night. It was a very easy casserole to make, so even if there hadn’t been leftovers, I probably would have made another one.</p>

<p>where is the spinach casserole recipe?</p>

<p>Post #385, page 26.</p>

<p>Thanks, DeborahT. Its page 10 for me (I have my cc set to get 40 posts/pg) That recipe liiks very fattening but very good!</p>

<p>Just getting back into CC following a super nice Pesach. Jym, lovely surprise! </p>

<p>Here all 3 kids and a spouse came from 2 coasts for the weekend. With no academic calendar, it’s much easier than when they were in college to get them all home together for Passover. One had to discuss some weekend shift rescheduling with a boss, but that conversation went fine. A house full of laughter and affection is worth all the effort. </p>

<p>MommaJ, thanks for the great feedback on the cookie recipe. Ha about it being idiot-proof. I’ll try the foil or parchment paper sometime for less waste of ingredients. </p>

<p>I could not get anyone to fly home with food leftovers. My attempts to send back a box of matzo (to Brooklyn!) also got a big laugh, something about “sending coals to Newcastle.” I still remember trying to leave my MIL’s house with aunties trying to shove bananas at me before the long car ride. It’s the same impulse.</p>

<p>Thanks for the recipes everyone!</p>

<p>Another quick lunch or supper (remembered this only because DS went to such a party) - matzo pizzas. Just spread tomato or pizza sauce on a matzo, add whatever veggies interest you, sprinkle on a bunch of mozzarella, and bake in the toaster oven. Many of the prepared sauces are “ingredient kosher” for Passover if you’re not strict, or just take some tomato paste and mix with a little olive oil, oregano, etc.</p>

<p>I am so relieved the spinach casserole recipe worked for y’all. I always worry that I have missed something and folks will be left with a gloppy mess… I also made it this year at my BIL’s and brought the leftovers home. </p>

<p>Chocolate and coconut. When my ILs lived in Coop City, my FIL got hand-dipped dark-chocolate covered macaroons from someplace in Brooklyn (probably Williamsburg). Sheer, utter delight. Don’t think he went to Brooklyn to get them, but I would love to find the supplier.</p>

<p>Here’s the Roasted Asparagus with Feta fecipe. It was yummy!</p>

<p>Ingredients
1 3/4-2 lbs fresh crisp asparagus
1/4 cup olive oil
4 cloves garlic, minced
1 teaspoon lemons, zest of
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
kosher salt ( to taste)
fresh ground black pepper ( to taste)
1 -2 tablespoon chopped fresh Italian parsley
3 -4 ounces crumbled feta cheese
1 lemons ( juice of, no seeds)</p>

<p>Directions
Preheat oven to 400F.
Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool.
Bend asparagus gently until it breaks at a natural point and discard ends.
Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge).
Season asparagus with salt and pepper.
Sprinkle asparagus with crumbled feta cheese.
Roast at 400F for 12 minutes or until cooked to your liking.
Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds.
Serve hot.</p>

<p>My traditional, vegetarian, vegan, gluten free, food allergy friendly seder went off well! I ended up not making the layered vegetable dish - although it was delicious made to order, it just didn’t have the same wow factor when made ahead of time - and with so much on the menu, I really needed something that didn’t need so much attention the day of. </p>

<p>Here’s the dish I ended up doing for the vegans. Did most of it ahead of time, then just assembled and baked the next day. It was also very good as a left over:</p>

<p>Squash with apricot stuffing</p>

<p>3 small acorn, butternut or other winter squash, cut in half and seeds scooped out
2 tablespoons olive oil
2 cups matzo flour (or meal), or 4 whole matzo, finely crumbled
1 medium red onion chopped
1/2 cup chopped celery
1 clove garlic, minced
1 1/2 cups vegetable stock
1/2 cup dried apricots, chopped
1/4 cup cashews, chopped
2 tablespoons fresh parsley, chopped
2 teaspoons fresh ground pepper</p>

<p>Preheat oven to 375 F. Place squash, cut side down in a shallow baking pan. Add enough water to cover about 1 inch of the squash halves. Use a pastry brush or cloth to lightly coat the exposed squash skin with olive oil. Bake the squash for 20 minutes, or until about half cooked. Squash should still be fairly tough.</p>

<p>Meanwhile, for the stuffing combine 1 tablespoon of olive oil, matzo, onion, celery and garlic in a medium saucepan and saut</p>

<p>That roasted asparagus recipe might not be made this week, but I am for sure making it next week. </p>

<p>Wonders Will Never Cease department: the King Arthur Flour baking blog features passover baking recipes! They actually look pretty good, are well-illustrated, and don’t call for any flour. Who’d a thunk?</p>

<p>Oh boy - I get to keep my annual tradition of bumping this thread! I was worried I’d miss it because I was on a cruise with my mom. FYI, they do not have kosher l’Pesach Curacao in Curacao. But I bought salt in Bonaire for our salt water! :p</p>

<p>Thanks for the bump. I am just back from a cruise and now need to get into major Passover planning. I will give Roshke’s squash recipe a try this year for my d’s vegan boyfriend. Also the d’s and I need to bake this year as our holiday dessert source for years has fiinally shut down. They were the fine local bake shop and after closing their retail operation years ago, they had an arrangement with country club and put out menus for all the holidays and if you needed to order a special occasion cake…they would call every year two weeks before and take your order… all good things come to an end, but it is truly the end of an era for us.</p>

<p>Thanks for bumping, Marilyn. Just grabbed the roasted asparagus recipe. </p>

<p>Looking at the Pesach dessert recipes on the King Arthur website, drat, their highly rated chewy almond cookie recipe calls for almond paste, which I’ve never been able to find in kosher for passover form. :(</p>

<p>If you have a food processor, you can make your own almond paste.</p>

<p>I’m seeing something online about Lin’s Farm almond paste?</p>

<p>Oooh, thanks Hanna. I’ll also need to make kosher for passover powdered sugar but that’s a snap.</p>

<p>Don’t know if it’s kosher for passover – going by something I saw online, but thought I’d go ahead and mention it… with question mark…</p>

<p>From moi, off in bamidbar…</p>

<p>Redundant, yes. ;)</p>

<p>Happy chametz removal, everyone!</p>