There are another seven days to get through before the end of the Passover holiday and you can't just eat matzah. Here are five different suggestions to help you survive the week.
An Asian twist to the traditional dish.
- 1/2 pound salmon
- 1/2 pound halibut
- 1 egg
- 2 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon sugar
- 2 cloves garlic, minced
- 1/4 to 1/2 cup minced herbs - cilantro, chopped scallions, kaffir lime leaves and lemongrass
- Salt and pepper to taste
- Olive oil for cooking
- 1/4 tablespoon extra-virgin olive oil
- 1/8 teaspoon red-wine vinegar
- Salt and pepper to taste
- Microgreens or chopped herbs for garnish
- Tamarind paste (optional)
- Chop the gefilte fish in a food processor. With the mixture, form patties.
- Saute patties in a small amount of olive oil until cooked through the patty.
- Make a vinaigrette by mixing extra virgin olive oil and red-wine vinegar.
- Top gefilte fish patty with herbs or microgreens and drizzle with vinaigrette.
- Optional: you can make a tamarind drizzle or a dipping sauce by mixing tamarind paste with an equal amount of water and adding salt to taste.
Traditional dish with no added sugar.
- 1 cup finely diced apples
- 1 cup finely chopped walnuts
- 1 teaspoon cinnamon
- 1 tablespoon sweet red wine
- Combine all ingredients in a bowl. For a smoother consistency, you can blend the ingredients in a food processor. For a chunkier charoset, chop ingredients by hand.
- Cover mixture tightly and refrigerate for several hours before serving.
Garlic Prime Rib
Scrumptious entree for the holiday.
- 1 prime rib roast, 10 pound roast
- 10 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons dried thyme
- Place the roast in a roasting pan with the fatty side up.
- In a small bowl, mix the seasonings: garlic, olive oil, salt, pepper and thyme.
- Spread the seasoned mixture over the fatty layer of the roast. Allow the roast to sit until it is at room temperature, which should be no longer than one hour.
- Preheat the oven to 500 degrees.
- Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees for medium rare.
- Let the roast rest before carving (approximately 10 to 15 minutes).
An easy and tasty snack for kids and adults.
- 1/4 cup spaghetti sauce
- 2 matzo crackers
- 3/4 cup mozzarella cheese
- 1/4 black olives, sliced
- tomato, sliced
- pinch garlic salt
- pinch dried oregano
- Optional: sliced veggies
- Preheat oven to 350 degrees Fahrenheit.
- Build your pizza with the first layer: spread marinara sauce on the pieces of matzo.
- Sprinkle garlic salt and oregano over the sauce.
- Cover the entire matzo with cheese, tomato slices and black olives.
- Optional: top with sliced vegetables.
- Place pizzas on cookie sheets.
- Bake for 5 minutes at 350 degrees, or until cheese has melted.
Passover Seven Layer Cake
A no-bake, Kosher cake for the holidays.
- 3 1/2 squares (one ounce) bittersweet chocolate, chopped
- 1/2 cup margarine
- 1 cup superfine sugar
- 3 egg yolks
- 3 egg whites
- 8 matzo sheets
- 1 bottle concord grape wine, 750 milliliters
- 1/4 cup finely chopped nuts
- Melt chocolate in a small bowl in the microwave by heating at 30 second intervals. Stir at each interval and be careful not to overheat the chocolate. Stop heating before chocolate is thoroughly melted.
- When the chocolate is almost melted, remove it from the microwave and continue to stir until smooth. Set aside.
- In a large bowl, blend the margarine and sugar together until light and fluffy. Beat in the egg yolks one at a time until well blended.
- In a separate bowl, whip egg whites with a pinch of superfine sugar until stiff.
- Fold the melted chocolate into the sugar mixture, then fold in the egg whites.
- Pour 1/4 of the bottle of wine into an 8x8 inch baking dish. Soak one of the matzo sheets briefly on both sides, then remove to a serving platter. Don't soak too long, or it will break apart.
- Spread a thin layer of the chocolate cream over the soaked matzo.
- Continue to soak and layer the matzos and chocolate cream. Save enough of the chocolate mixture to frost the sides when finished.
- As necessary, add more wine to the dish for soaking.
- To garnish, press chopped nuts onto the sides, or sprinkle nuts on top.
- Refrigerate overnight to allow the chocolate and wine to blend flavors.
Thanks to AllRecipes.com and Holiday Eats for Passover recipes.