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21. Passover Recipes 2012: 7 Ideas For Your Seder Plate

http://www.huffingtonpost.com/2012/04/02/passover-recipes-2012_n_1397700.html

Passover doesn't have to mean sacrificing flavor for faith. Though many ingredients are not suitable for consumption during this Jewish holiday, there are options. Below is a roundup of Passover-friendly recipes -- some classic and some creative -- for your Seder and beyond. And tell us about your favorite Passover dishes in the comments.

Tanti Mati's Haroset
From "The Ottoman Turk and the Pretty Jewish Girl" by Beyhan Cagri Trock, found in "Turkish Memories, Jewish Food" on Tablet Magazine

24 ounces raisins
5 teaspoons sugar
1 apple, peeled and grated

1. Soak the raisins in warm water for a few minutes. Then change the water and cover with more water. Bring to a boil and simmer, uncovered, for about 10 minutes, or or until they are soft.

2. With a slotted spoon, remove the raisins, toss out most of the excess water, and put the raisins in a food processor with a steel blade. Add the sugar and the grated apple pulp and puree in the food processor to a mud-like texture.

Yield: about 3 cups haroset.

Read Tablet magazine for more recipes from 'The Ottoman Turk and the Pretty Jewish Girl'...


Cast-iron Potato Kugel
From kveller.com

1/4 cup olive oil or schmaltz
2 onions, thinly sliced
2 pounds (6 large) Yukon Gold potatoes, grated or finely shredded
3 eggs, lightly beaten
¼ cup matzah meal
1 rounded teaspoon kosher salt
Freshly ground black pepper to taste
Minced fresh chives and parsley, for garnish (optional)

1. Preheat the oven to 350˚ F. In a large cast iron pan over medium-high heat, warm the oil or schmaltz. Add the onion and cook until golden brown, 10 minutes.

2. Meanwhile, place the shredded potatoes in a colander and squeeze them with your hands to rid them of some of their moisture. Transfer to a bowl and add the eggs, matzah meal, salt, and pepper.

3. Scrape the browned onions into the potatoes and mix well with a fork to combine.

4. Return the mixture to the cast iron pan, smooth the top, and bake until golden on top and crisp at the edges, about 1 hour. Serve hot or let cool and reheat in a 350˚ oven. Shower with the fresh herbs just before slicing and serving.

Serves 10

Read Kveller.com for more tips on preparing potato kugel and other Passover recipes...


Matzah Balls
From My Jewish Learning

4 jumbo egg yolks
1 teaspoon salt
pinch cayenne pepper
1 teaspoon parsley
1 tablespoon grated onion
2 tablespoons vegetable oil (or melted chicken fat, if desired)
1/2 teaspoon pareve chicken soup mix (optional)
4 jumbo egg whites, beaten stiffly
3/4 cup matzah meal

Beat the egg whites until stiff and set aside. Beat the egg yolks, salt, parsley, onion, oil, pepper, and soup mix until creamy. Fold the egg whites into the egg mixture. Gradually fold in the matzah meal. Cover and chill for 1-1/2 hours.

Bring a very large pot of water to a rolling boil. Add about 1 teaspoon of salt to the water.

With well oiled hands, make small balls about 3/4 inch in diameter. Drop them into the boiling water. Cover the pot tightly and boil for about 30-40 minutes. Don't peek!!

Yield: 20 matzah balls

Read My Jewish Learning for more tips for preparing matzah balls...