Any truly good Passover recipes?

Parent Cafe
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<p>Absolutely! the point is only that it’s not been used previously.</p>

<p>If you think the family is very traditional, just hint in the note: Here’s some KP candy on a new dish… " so they won’t have to ask anything of your D. If you want them to keep the dish afterward, tell your D to refuse it when they try to have her take it home. If you want the platter back, she can say “Yes” and run with the new plate back home to tell you about her good time there :slight_smile: </p>

<p>Really, my relatives drive me nuts with all of this, and likely the D’s friend won’t even ask or wonder. But if they do, you’re covered.</p>

<p>My, I wish you were in my circle of friends! So thoughtful.</p>

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<p>Hey mini, there’s always the lovely whipped margarine in the round tubs for your bread of affliction. The issue of stick/block margarine is for bakers. Many cake/brownie recipes call for the stick margarine. :(</p>

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<p>@mini - yes, that matzo binds the generations :p</p>

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<p>For the last two weeks, because of a gastro ailment, I’ve been living on yoghurt and bananas (and I think bananas were reserved for Pharoah). :rolleyes:</p>

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<p>I prefer not to disagree with P3T, since she always has such good and thorough advice, but , if you’re not sure of the level of kashrut of the family…you shouldn’t place the candy on the platter. </p>

<p>You should deflintely leave some kind of sticker (brand? Store…without price?) on the platter, and leave the candy in the box. Perhaps you could wrap with some nice cellophane so it looks elegant…and have someone bring it over prior to the sedar. That way, the host/hostess will have time to arrange it .</p>

<p>Also…if you are on Long Island (based on your name) certain King Kullen stores have special Kosher for Passover bulk candy/dried fruit/nut sections…and I think they may even have dried fruit and candy in wicker sectional “platters” that are marked Kosher for Passover. In addition, if you’re near Great Neck, Cedarhust/Lawrence or Plainveiw…many of the Kosher butchers and kosher supermarkets carry products beyond meat, and they may have a nice candy or fruit/nut platter already prepared.</p>

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<p>Still no recommendations for decent wine?? My, we have to sacrifice so much on this holiday! :)</p>

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<p>i discovered this recipe by accident.</p>

<p>does anyone like cheesecake?</p>

<p>crust; one can of macaroons–any flavor you like
1 tablespoon butter
put in cuisinart and crumble. put in springform pan and press down.</p>

<p>filling–use your favorite cheesecake recipe using kosher for passover imitation vanilla or fresh lemon and zest. bake like usual.</p>

<p>or instant chocolate mousse pie; in blender put 6 ozs. kosher for passover chocolate chips, 4 egg yolks…heat one cup heavy cream to bubbles start to form on the edge…almost boiling. pour into blender and process until smooth…pour in shell of macaroons…that has been baked for 10 minutes at 350. chill and it will set.</p>

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<p>I wanted to serve gefilte fish as an appetiser and I wanted something more exciting than the jarred stuff. When I went to buy it at the local deli they wanted over $10 a serving (NYC pricing). My friend told me about Ungars frozen gefilte fish loaf. You just cook it in a broth made with carrots, celery, onions, salt, pepper and sugar and in an hour you have enough for 8 servings for about $6. I’ll let you know how it turns out.</p>

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<p>jym - just checked with my husband (my personal wine expert) and he confirmed my belief that [Hagafen</a> Cellars](<a href=“http://www.hagafen.com/hagafen/index.jsp]Hagafen”>http://www.hagafen.com/hagafen/index.jsp) is far and away the best kosher vineyard, definitely on a par with regular ones. He does note that it will be a few dollars more, but we always try to buy Hagafen whenever possible.</p>

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<p>Did anyone ever see the Frasier episode where the two adult sons are trying to fool someone in the living room (romantic interest to their Dad) that the family is Jewish? They go into their kitchen to pour her a glass from their fancy bottle of wine. Then Niles pour the entire sugar bowl into her glass.</p>

<p>She’s fooled for a few minutes, until they blow it on some other reference. They’re good boys, they tried…</p>

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<p>LOL p3t! Didn’t see that episode, but it sounds onthe mark for Manishewitz wine (and I use the word “wine” loosely).
Marilyn-
I will check to see if we have Hagafen available here! Thanks!!</p>

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<p>I bought Yarden and Herzog, among others. I’ll have to look into the Hagafen Cellars - perhaps my local kosher wine store carries it.</p>

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<p>I’ve had Yarden and Herzog. Uhhhh… not so good.</p>

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<p>dusky with an aftertaste of mortar?</p>

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<p>LOL!! That’s actually a bit too kind, p3t! I’d say its more gritty, with a hint of wet camel tail hairs</p>

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<p>I make a great gefilte fish from a Cooking Light recipe. Red snapper with Scotch Bonnet chilies. Yum.</p>

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<p>^^Bethievt, can you share the recipe?
^^Jym 626, great to know on that wine; I have a few folks on my list to send it to.</p>

<p>Now, if Seder means “Order”, I don’t want us arrested for dis-sederly conduct, so will actually get productive and contribute recipes. These are for the 6th morning that feels like the 600th morning of matza breakfasts:</p>

<p>“Quick Muffins” – prepare quickly, eat quickly – yields 12; 35 min of oven time</p>

<p>1/2 cup milk
1/2 cup water
1/3 cup butter
1/2 tsp salt
1 cup matza meal
3 eggs
l tsp sugar</p>

<p>Preheat oven 350 degrees, grease 12 muffin cups.</p>

<p>Heat butter, water, milk, salt in large saucepan and bring to boil. Add matza meal, stirring with wooden spoon.</p>

<p>Continue stirring 5 min; remove from heat.</p>

<p>Add eggs, one at a time, beat well after each addition.</p>

<p>Add sugar, let stand for 5 min. Meantime, heat greased muffin pan in oven for 5 min.</p>

<p>Pour mixtures into cups, bake 20 min at 35o degrees. </p>

<h2>Lower heat to 325 degrees, bake another 15 min. </h2>

<p>Bimuelos: Matza Cupcakes</p>

<p>1 and 1/2 cups crumbled matza
4 eggs, beaten
1/4 cup milk
1/2 tsp salt
1 tablsp oil
1 tablsp sugar</p>

<p>Soak matza in warm water for half hour; squeeze them dry.
Mix with remaining ingredients.
Grease a 12-muffin tin and fill to 2/3 of its depth.
Bake 350 degrees for 45 min.</p>

<h2>Serve with butter, various preserves.</h2>

<p>I’ve tried the 1st recipe (yum), not the second. Both come from Nira Rousso’s book,
The Passover Gourmet, which has a Sephardi flair but some good Ashkenaz variations too.</p>

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<p>Does that mean that I allowed myself to get scammed on the wine?</p>

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<p>Does anyone know anything about Domaine du Castel - I hope that it’s ok, because I’m planning on bringing it to a seder - and since I don’t really drink wine, I’m relying mainly on the ratings and also the opinions of professionals in the field.</p>

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<p>Cant remember if I’ve tried Domaine du castel (do you have a picture of the label to link?) but as for the others-- you didn’t get scammed. If you spent more than $11 on either of them, use the leftover (and there will be plenty, assuming Elijah isn’t a lush at your house) to polish your silver.</p>