Passover

Coconut Cashew Macaroons

April 2, 2019

Satisfy your sweet tooth with these coconut treats. Swap out cashews for almonds or walnuts for a different spin. To keep these kosher for Passover, omit the extracts. Instead scrape vanilla seeds straight from a fresh vanilla pod and beat them in along with the sugar.

Harissa Roasted Carrots

March 29, 2018

Use any leftover harissa in marinades or as a sauce for chicken thighs or pork chops.

Asparagus With Almonds & White Beans

March 28, 2018

This asparagus dish is an excellent spring dish to serve for holidays or everyday.

Slow Cooker Lamb

March 6, 2018

The slow cooker does all the work for this delicious meal, keeping lamb moist and juicy while cooking the accompanying vegetables at the same time. If you’re making this dish for Passover, replace the mustard with 2 tablespoons olive oil.

Easy Potato Kugel

April 22, 2016

While there are many variations of Potato Kugel, this recipe is by far the most delicious and fuss-free. The machine basically does all the work, which is a blessing in itself. Moist on the inside and crispy on the outside is how your kugel will be when you pull it out of the oven and serve to your family and friends.

Honey Glazed Carrots

April 21, 2016

Fresh ginger adds a fresh note to this simple side dish. If you’re making this recipe for Passover then you may want to use Kosher for Passover starch and salt.

Flourless Cake With Chocolate Glaze

April 20, 2016

Whipped egg whites add lightness without the need for leavening. A delicious gluten-free cake that’s perfect for Passover or anytime. If you’re making this cake for Passover you will want to use Kosher for Passover ingredients.

Traditional Ashkenazi Baked Rice Pudding Kugel

April 19, 2016

For many people, kugel is one of those foods that brings back old memories and strong nostalgia. Kugels were traditionally fried and because most frying pans are round kugels came out round, which is where the name comes from. Kugel means round or circular.

Apricot & Raspberry Rugelach

March 26, 2015

This rugelach is made with a tender cream cheese dough that gives it that traditional taste and texture.

Potato Latkes

April 14, 2014

Potato Latkes

Potato Latkes

Made with matzo meal these Potato Latkes are perfect for Passover or anytime. Serve with applesauce and sour cream. 

INGREDIENTS

4 Medium Potatoes

1 Peeled & Quartered Yellow Onion

2 Tablespoons Matzo Meal

2 Large Eggs

1/4 Cup Olive Oil

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Apple Sauce

Sour Cream

Peel and cut potatoes into chunks. In a food processor place 1/4 of potatoes. Add onions, eggs, matzo meal, kosher salt and pepper. Pulse until vegetables are finely chopped. Add rest of potatoes and pulse until all potatoes are finely chopped and mixture is combined. In a large-size heavy skillet heat olive oil over a medium heat. Scoop up 1/3 cup of potato mixture and place into hot oil. Fry each latke for 3 minutes per side until brown and crisp. If your potato mixture isn’t holding together well then stir in more matzo meal by the tablespoon until mixture holds. Finish making latkes with rest of potato mixture. Add additional olive oil as needed. Remove from skillet and transfer latkes to paper towels to drain excess oil. Transfer to serving plate and serve with applesauce and/or sour cream. Makes about 8 latkes

© Victoria Hart Glavin

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