Jazz Up Your Middle of Passover Menu
By Howard Schneider, Culinary & Arts Coordinator, MJCCA
As the Culinary & Arts Coordinator at the Marcus Jewish Community Center, I love creating Passover recipes. But I also know that after a few days of Passover, people get a little tired of eating seder leftovers. Here are four of my favorite Kosher for Passover recipes to bring fun and flavor to the remaining days of the holiday.
When Passover is over, don’t forget to join me in the kitchen for our signature Pasta Making class on April 30 at 7:00 pm.
1/2 clove Garlic
1/4 cup Salsa
1/2 Fajita vegetables, cooked (mushrooms, peppers, and onions work really well)
1/3 cup Cheese, shredded
Sour cream, for garnish. Salsa, for garnish.
Preheat oven to 375 degrees F.
Rub cut garlic clove all over matzah. Spread salsa all over and sprinkle fajita vegetables on top. Cover with shredded cheese.
Bake in oven for 5-7 minutes or until cheese is melted and bubbly. Garnish with sour cream and additional salsa, if desired.
Turkey Charoset Salad
For the Charoset:
2 Apples, peeled & chopped small (Gala apples work really well)
1/2 cup Walnuts, chopped or crushed into very small pieces
1/4 teaspoon Cinnamon
1/3 cup Wine or grape juice (use white wine or white grape juice so it does not discolor the turkey salad)
Add all ingredients into a small bowl and stir to combine.
For the Turkey Salad:
1 batch Charoset
1 cup Turkey, cooked & shredded or cubed
2 stalks Celery, chopped
1/2 cup Mayonnaise
2 tablespoons Parsley, fresh chopped
2 tablespoons Lemon Juice
1 tablespoon Honey
1/4 teaspoon Salt
Black pepper, to taste
In a large bowl, combine the Charoset, turkey, and celery.
Prepare the dressing in a small bowl by whisking together the mayonnaise, parsley, lemon juice, honey, salt and pepper. Pour over turkey mixture and toss to evenly coat. Refrigerate until chilled.
Mandelbread, egg kichel or other Passover cookies, crushed into crumbs to make 1 1/2 cups
1/3 cup Butter, melted
1/4 cup Sugar
1 pinch Salt
32 ounces (4 pkg) Cream cheese, softened
1 cup Sugar
1 teaspoon Vanilla extract
4 large Eggs
Preheat oven to 325 degrees F (or 300 degrees F if using a dark nonstick pan).
Combine cookie crumbs, butter, 1/4 cup sugar, and salt. Press firmly into a 9-inch springform pan.
Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 55 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
Coca-Cola BBQ Brisket
1 cup Margarine
3 cloves Garlic, minced
1/2 Onion, grated
1/3 cup Butter, melted
1 cup Coca-Cola (kosher for Passover)
2 cups Worcestershire or Soy sauce
1 1/4 cups Ketchup
1 tablespoon Salt
4 teaspoons Honey
2 tablespoons Black pepper
2 cups Leftover brisket, shredded or chopped
Melt margarine in a heavy pot or kettle. Add garlic and onions and cook on medium-high heat for 5-7 minutes or until the onions become translucent.
Add the remaining ingredients to the pot. Bring to a boil over low heat. Cook stirring frequently, at least 30 minutes. Remove about 1/2 of the BBQ sauce and save for another use.
Add leftover brisket to pot and cook on low heat, until the brisket is heated though. Serve on Passover rolls or on top of mashed potatoes.