Passover Recipes
These easy-to-prepare delicacies can liven up your Seder table.
Pesadik Pizza
Dampen about 6 whole matzos & place on a large greased baking sheet, touching each other. Mix together 3-4 different kinds of cheeses, cottage, shredded Jack, shredded Muenster, Ricotta, whatever you like. Sprinkle on matzo pieces. Add garlic salt, oregano, Italian seasoning. Can add mushrooms, artichoke hearts, onions, spinach, red pepper, or anything else you like. Layer sliced tomatoes on top … remove seeds first so it doesn’t get watery. Drizzle with tiny amount of olive oil.
Sprinkle with tomato sauce or marinara sauce and a generous amount of mozzarella.
Bake at 375 degrees until lightly browned.
Cucumber Salad
(This is not only for Pesach, but that’s the only time I seem to make it!)
3 large cucumbers, sliced very thin
3 tsp. Kosher salt
1/3 cup sugar
1/3 cup white vinegar
1/3 cup cold water
1 large onion, sliced thin
Mix all together, let sit overnight in frig to blend flavors, and enjoy!
Barbara’s Extraordinary Macaroon Fudge Bars
6 oz. semi sweet chocolate, melted
1 cup unsalted butter or Passover margarine
1½ cups brown sugar
1 tbsp. Passover vanilla sugar
3 large eggs
¾ cup matzo cake meal
¼ cup potato starch
1½ cup lightly packed quartered or coarsely chopped Passover macaroons (any brand or flavor)
Preheat oven to 350 degrees. Lightly grease 8 x 10” or 7 x 11” pan (in a pinch, a 9 x 9” will do).
Melt chocolate and butter over low heat, cool to room temperature. Stir in brown sugar, vanilla sugar, eggs, cake meal and potato starch. Then stir in macaroon pieces.
Spoon batter into prepared pan. Bake about 40-50 minutes, until top seems set and is beginning to take on a crackled appearance. Do not overbake. Brownies should be set and seem dry to touch — but there should not be a dry crust around sides.
They are also divine without the macaroons.
Bubula
A bubula (like the Yiddish word that is a term of endearment) is a matzo meal and egg based pancake.
2 eggs, separated
2 tbsp. matzo meal
1 tbsp. seltzer water
Pinch of salt
Canola oil
Sugar
Cinnamon
Put egg whites in a medium bowl big enough for whipping them. Place yolks in a similar size bowl.
To the yolks, add 2 tbsp. matzo meal, 1 tbsp. seltzer, and pinch of salt. Combine using a small whisk or fork.
Whip egg whites to stiff peaks and then fold egg whites into the yolk mixture.
Heat a small skillet on medium heat. Once heated, add 1 tbsp. oil, then add matzo meal mixture.
Cook till you see it sizzle around the edges and firm up. Then, depending on your kitchen skills, you can either flip the pancake like a pro or grab a spatula to turn it over. It should be nicely browned.
It only needs to cook briefly on the flip side to brown and finish firming up the interior.
Flip the bubula onto a plate, sprinkle with sugar and cinnamon. Some people like to use powdered sugar – looks very pretty that way.
Note: Much easier to use small skillets so bubulas will turn more easily and not break up.
Enjoy!
Our Favorite Rolls
1 stick butter
4 large eggs
1½ cups water
1½ tsp. salt
2 cups matzo meal
1 tbsp. + 2 tsp. sugar
Preheat oven to 400 degrees.
Combine matzo meal, salt and sugar. Bring butter and water to a boil. Add to matzo meal mixture and mix well. Let cool till just warm. Then, beat in eggs, one at a time, beating well after each addition. I break each egg into a cup and beat with a fork to make mixing easier. After last egg is added, let mixture stand 15 minutes.
With oil or water on hands, shape into rolls, place on parchment-lined baking sheet.
Turn oven down to 375 degrees and bake for 40 to 50 minutes until nicely golden brown. Eat with your favorite jam!
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