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Here at The Chronicle we are thrilled by the response to our Passover recipe contest. Below are the submissions we have received to date. Please keep the recipes coming! You can vote for your favorite(s) by emailing editor, Mike Sherry, at or by filling out a form on our website beginning March 11. We are accepting recipe submissions through March 8.

This contest is generously sponsored by Consentino's Price Chopper

 

Appetizers

 

Mock Chopped Liver

Ingredients:

  • 4 hard boiled eggs
  • 2 medium white onions, sautéed well with butter
  • 1 16 oz. can peas, drained
  • 1 cup walnuts
  • salt & pepper, to taste

Directions:

Use immersion blender and combine all ingredients. Serve with matzah during Passover or lavosh or Ritz crackers after the holiday.  It’s a crowd pleaser!

—Laurie Horn (Aunt Rosalie Franklin’s original recipe)

 

Main Dishes

 

Pesach Salmon Filets (4)

Directions:

Mix 1/2 cup mayonnaise with 1/2 cup horseradish. Add one chopped green onion and 1 Tb. lemon juice. Mix and spread over filets. Sprinkle with Pesach Panko crumbs or crushed soup nuts.  Bake at 425 degrees for 10-12 minutes.

—Joyce Zeldin

 

Quinoa Pilaf  (5-6)

Ingredients:

  • 1 Tb. oil
  • 1/2 medium onion, chopped
  • 1 stalk celery, diced
  • 2 carrots, grated or finely chopped

(Saute above for 10 minutes)

Directions:

Add 1/2 cup quinoa, rinsed in cold water in strainer. Add 1 cup chicken broth (can use boullion cube or dry mix). Simmer 15-20 minutes, toss with fork and serve.

—Joyce Zeldin

 

Desserts

 

 

Raspberry Squares

Ingredients:

  • ½ lb Margarine
  • 2 egg yolks
  • 1 cup sugar
  • 2 cups cake meal (You can sub–gluten free cake meal)
  • 2 tsp. lemon juice
  • 1 tsp. vanilla
  • 1 large jar of raspberry preserves (or other favorite preserve)
  • ¼ cup lemon juice separate from the 2 teaspoons above

Directions:

  • Cream margarine, yolks, and sugar with beaters.
  • Stir in cake meal and 2 teaspoons of lemon juice until it resembles coarse crumbs.
  • Press ¾ of mixture into a greased 9x13 pan, reserving the last ¼ of mixture for later.
  • Bake at 325 degrees for 20 minutes. Remove, let cool for 10 minutes.
  • While baking, stir together vanilla, ¼ cup lemon juice and preserves until well blended.
  • Pour mixture over baked cooled crust spreading with a spatula.
  • Crumble remaining crust mixture over the top.
  • Allow to cool completely before cutting or freeze for easiest cutting.

—Janna Rosenthal

 

Chocolate Bombe (6-8)

Directions:

Whip one small carton of Pesach parve whipping cream and spread evenly into 6-cup bowl.  Put in freezer. Melt 6 oz. chocolate chips with 2 tbs. margarine. Separate 6 eggs and add 6 yolks to the chocolate mixture. Whip egg whites until stiff and fold chocolate mixture into them. Pour into cream-lined bowl, cover and freeze at least overnight (or until using). Take out of freezer 45 minutes before serving. Place into larger bowl or pan of cool water and run sharp knife around inside. Turn onto serving platter and can garnish with chocolate shavings, strawberries or such if desired.

 —Joyce Zeldin

 

Passover Chocolate Cream Roll

Ingredients:

  • 16 ounces of parve chocolate chips
  • 16 ounces of sugar
  • 16 eggs divided and checked
  • 16 ounces parve whipped topping icing
  • 1 package of parve chocolate chips
  • 1 cup parve whipped topping

*All products kosher for Passover

Directions:

Melt chocolate in a double boiler and set aside until room temperature.  In a separate bowl, take sugar and egg yolks.  Whip until golden peaks.  In another separate bowl, whip egg whites until soft peaks form.  Fold room temperature chocolate to egg yolk mixture.  Fold in egg whites.  Take a sheet pan and line with parchment paper. Spread mixture into pan.  Bake at 350 degrees for 16 to 18 minutes. DO NOT OVERBAKE.  Cool.

Whip parve whipped topping.  Spread on cake.  Roll with parchment paper into log shape.  Peel off paper then ice with parve ganache.

Ganache recipe:

Melt one package of parve chocolate chips and one cup of parve whipped cream in a pot over low heat.    Mix and cool.  Spread over log until coated.  Enjoy!

*Recipe can be divided to make smaller portion

—Steve Ellenberg

 

Chocolate Sin Cake

(Suitable for Pesach with minor modifications)

Ingredients:

  • 10 oz semi-sweet chocolate pieces
  • 1/2 cup butter cut into eight pieces
  • 6 large room temperature eggs, separated
  • 1 cup sugar
  • 2 tsp. Cream de Cocoa or Kaluah or coffee
  • 1/2 vanilla
  • 11/2 cups chilled whipping cream
  • 21/2 - 3 Tb. powdered sugar

Directions:

Preheat oven to 375. Butter a springform pan. Melt chocolate with butter. Keep chocolate warm by setting bowl in hot tap water. Beat egg yolks in large mixer bowl at high speed. Gradually add 3/4 cup of sugar. Beat until pale yellow and thick, about 4-6 minutes. Add chocolate mixture. Beat until smooth. Add Cream de Cocoa and vanilla. Beat until blended.

Beat egg whites in another bowl until soft peaks form. Gradually beat remaining 1/4 cup of sugar into egg whites. Continue beating until stiff, but not dry peaks form.

Fold egg whites gently, but thoroughly into chocolate mixture. Pour batter into pan, smooth the top of the batter.

Put cake in the lower third of the oven. Bake for 15 minutes. Reduce temperature to 350. Bake for another 15 minutes. Reduce heat to 250. Bake for 30 minutes longer. Turn off oven and prop open door for 30 minutes. Remove the cake and cover it with a damp paper towel. Let stand for 5 minutes. Remove the towel and cool the cake completely. Press down on top and remove the cake from the pan and transfer it to a serving platter.

 Place the whipping cream in a chilled bowl and whip until soft peaks are formed. Continue beating and gradually add 11/2 tablespoons of powdered sugar. Dust the cake with the remaining powdered sugar.

— Shanny Morgenstern

 

Double Chocolate Chip Bundt Cake

Prep Time: 20 Minutes  Total Time: 2 Hours   Serves: 16

Ingredients:

  • 1 cup cocoa
  • 6 ounces bittersweet chocolate, chopped
  • 1 3/4 cups Passover cake flour
  • ¼ cup Passover baking powder
  • 1 tsp. salt
  • 1 ¼ sticks butter
  • 2 cups brown sugar
  • 1 Tb. vanilla
  • 5 eggs
  • 1 1/2 cups applesauce
  • 1 cup semi-sweet chocolate chips
  • 1 heavy pinch powdered sugar *as needed

Directions:

Preheat the oven to 350 degrees. Coat a 12-cup Bundt pan with cooking spray. With the metal blade in the food processor, chop the cocoa and bittersweet chocolate to fine consistency, then add the flour, salt, and baking soda in a medium bowl.  Beat the eggs to creamy consistency, add the butter mixture and blend well. Fold the applesauce in until incorporated. Mix the flour mixture and the rest of the ingredients until mixed. Add the chocolate chips to the batter and stir to incorporate. Pour the batter into the prepared pan and bake for 40 minutes or until an inserted toothpick comes out fairly clean. Cool the cake slightly before removing from the pan. Sprinkle the cake with powdered sugar and serve.

—Sandi Lerner

 

Unique Creations

 

Matzah Popzah

Servings: 8 matzah popzah

Ingredients:

Meringue Ingredients:

  • 4 egg whites
  • ½ tsp. cream of tartar
  • 1 cup sugar
  • ½ tsp. almond extract

Caramel ingredients:

  • ½ cup unsalted butter (room temperature)
  • 1 cup brown sugar
  • ¼ cup heavy whipping cream

Assembly ingredients:

  • 1 cup chocolate chips
  • meringue cookies from above
  • caramel from above
  • ½ of a piece of matzah broken into small pieces
  • 8 paper straws

Directions:

Meringue instructions:

  1. Preheat oven to 250℉
  2. In the bowl of a stand mixer, beat egg whites until frothy.
  3. Add cream of tartar and mix on high speed until soft peaks form.
  4. Mix in sugar a little bit at a time on high speed until stiff peaks form.
  5. Mix in almond extract until just combined.
  6. Cut parchment paper to fit cookie sheets. Draw 16 three-inch circles on parchment paper with a pencil, leaving two inches between each circle. Flip parchment paper over so that the pencil marks are on the back side and use a few drops of meringue to glue the parchment to the cookie sheets.
  7. Place meringue in a piping bag fitted with a small star tip. For each circle on your parchment paper, start in the center and pipe a spiral until you reach the outside of the circle.
  8. Bake for 30 minutes. Then, lower the temperature to 225℉ and bake for 90 minutes. Pick up a meringue and tap it on the bottom to see if it sounds hollow. That’s how you will know it is done. Turn the oven off, but leave the meringues in the oven for another 30 minute before transferring to a cooling rack.

Caramel instructions:

  1. Place butter, brown sugar and heavy whipping cream in a medium-sized saucepan on medium heat. Whisk to combine the ingredients and continue to constantly whisk as the mixture comes to a boil.
  2. Boil for 3-4 minutes (still whisking) or until the caramel thickens enough to coat the back of a spoon.
  3. Remove from heat and cool slightly to further thicken.

Assembly instructions:

  1. Melt chocolate chips in the microwave or a double-boiler.
  2. Just in case your sizing was off, pair the meringue cookies into similarly sized matches.
  3. For each match, spread caramel on one of the cookies.
  4. On the other cookie, spread, spread melted chocolate.
  5. Place matzah pieces on the chocolate, leaving a strip down the center to place the straw.
  6. Stick the straw in the center of the chocolate and sandwich the two halves.

—Wendy Sitzmann

 

Passover Peach Kugel

Ingredients:

  • 7 eggs
  • 1 pound farfel (same as 1 lb. box of plain matzo, broken into small bits)
  • ¾ cup margarine, melted
  • 1 cup sugar
  • 2 large cans (29 oz) sliced peaches (you may have some peaches left over) Drain & save 2 cups liquid from peaches
  • 1 tsp. vanilla
  • ¾ tsp. salt
  • Cinnamon sugar mixture to sprinkle on top before baking

Directions:

  • Pour hot water over farfel in colander and drain
  • Mix in eggs and melted margarine with electric mixer
  • Add other ingredients except peaches (don't forget to add the peach juice)
  • Put ½ farfel mixture into a 9x12 pan
  • Add ½ of the peaches
  • Add remaining ½ farfel
  • Arrange remaining peach slices on sides with "moons" facing same direction (6 across, 3 down for large servings or 8-9 across for smaller servings)
  • Sprinkle with cinnamon sugar mixture
  • Bake uncovered in 350 degree oven for 60-70 minutes
  • ENJOY!

—Laurie Goldstein

 

Pineapple Farfel Surprise

Ingredients:

  • 6 cups matzah farfel (1 box = 6 cups)
  • 8 well-beaten eggs
  • 1-1/2 to 2 tsp. vanilla
  • 2 sticks unsalted butter (1/2 stick for pan, balance in recipe) (or use less butter and some apple juice)
  • 1- 8 oz. can crushed pineapple, including juice
  • 1- 8 oz bag mixed dried fruit, minced
  • 2 tsp cinnamon (optional)
  • 2 cups applesauce or use 16 oz crushed pineapple.) (you can also use both)
  • sugar to taste (if you like it sweet use up to 1/3 CUP)
  • 1 tsp. salt

Directions:

Preheat oven to 350 degrees.

Pour hot water over farfel and drain immediately. Beat eggs, vanilla 1-1/2 sticks melted butter. (If you are really a glutton for punishment, you can beat the egg whites separately, mix the yolks with everything as above and then fold in the egg whites.) Mix in pineapple, dried fruit and cinnamon  Add matzah farfel and mix well.

Pour into 9x13 pan greased with 1/2 stick margarine, sprinkle with sugar and cinnamon if you wish. (Line pan with non-stick foil, then grease with butter.) (Can use 11x17 pan for thinner kugel.) Bake for 45-60 minutes total (baking time differs according to pan size.)  Also, if you make ahead and freeze it, bake it for 20–25 minutes at 325.   Remove from oven and allow to set for a few minutes before cutting.

 —Sandi Lerner

 

 

 

 

 

 

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