Passover Recipes from Sheera’s Kitchen

Posted on May 4, 2014

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Hi Everyone!  I hope you enjoyed some of the recipes that I put on the NCSY website for Purim.   It’s Passover right around the corner and I’ve already started my cooking and baking in my Passover kitchen.   I love to have my extended family for the first Seder and thank G-d I have a large group so I do my cooking and baking ahead of time and then freeze everything except for the last minute salads and the Seder Plate.  All these recipes freeze beautifully and are easy to make.

 

Recipe #1:

 MY MOM’S CARROT TZIMMES

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Slice 10-12 large carrots diagonally or an equivalent amount of mini carrots and boil for 10 minutes and then drain.

Syrup:

  • ½ cup brown sugar
  • ¼ pound margarine
  • 1 tbsp. Lemon juice
  • 1 tbsp. pineapple juice from canned tid bits

Melt syrup in a small saucepan and pour over boiled carrots.  Add 1 small tin of pineapple tid bits and dried fruits.  You can use a mixture of prunes, apricots, peaches, pears, raisons ets.   The total amount of dried fruit should be aprox. 1 ¼ to 1 ¾ packages or any amount you like.  Bake for aprox. 2 hours covered in the oven at 350 degrees, stirring once or twice.

This is an old Winnipeg recipe that our family still enjoys every year!

 

 Recipe #2:

 SWEET AND SOUR BRISKET

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Sauce:

  • 3 tbs. brown sugar
  • 3tbs. vinegar
  • 1 tbs. olive oil
  • 5 tbs. kosher for Passover ketchup
  • 2 tsp kosher for Passover soya sauce
  • 2 tsp. kosher for Passover Worcestershire
  • dash pepper

Bake at 350 degrees for 3 to 3 ½ hours till done.

Stab the brisket on both sides with a sharp knife many times.  Place the brisket in a roasting pan.  Marinate it for 1 hour or even over night with a paste made from 4 tbs. chopped garlic,  4 tsp. paprika, 4 tsp. chili powder and 4 tsp olive oil.

Warm sauce in a small saucepan and pour half of it over the roast in the roasting pan.  Pour 1 cup of water around the brisket.  Cover and bake for 1 ½ hours.  Then turn the brisket over and pour the other half of the sauce over the roast.  Cover and bake for another 1 ½ hours.  Check to see if the roast is done by stabbing it with a fork.  The fork should slide in and out easily but if it is still tough then bake 30 more minutes.   Remove the brisket and place it to cool on a cutting board.  Cut the roast against the grain in long slices and place in a serving dish.  Remove the fat from the juices in the roasting pan and pour over the sliced roast and serve.

This Brisket turns out moist and delicious every time.   Enjoy!

 

Recipe #3:

PASSOVER BROWNIES

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  • ¾ cup oil
  • 4 eggs
  • 2 cups sugar
  • ¾ cup Passover cocoa
  • 1 cup cake meal
  • 2 tbs. potato starch
  • ½ cup strong, cold coffee
  • 1 cup coarsely chopped walnuts
  • 2 tbsp. ground walnuts (optional)
  • Chocolate glaze

In a medium mixing bowl, beat the eggs and oil.  In a small bowl, combine the sugar and cocoa.  Add these to the egg/oil mixture.  Beat well.  Combine the cake meal and potato starch.  Add them alternately with the coffee, beating well after each addition.  Finally add one cup of coarsely chopped nuts.

Lightly grease a 9 x 13 baking pan.  Sprinkle with two tablespoons of ground nuts if desired.  Pour in the batter.  Bake at 350 degrees for about 25 minutes until a toothpick comes out fairly clean when tested.  Glaze when cool.

Chocolate Glaze:

  • 1 egg
  • 2 tbs. oil
  • 8 tbs. kosher for Passover icing sugar
  • 3 tbs. cocoa
  • 1 tbs. instant coffee, mashed with a fork

Mix together well with a fork and pour over brownie

This brownie is so yummy that I make it all year round and not just for Pesach!

 

Enjoy and have a Happy Passover!

 

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