Tuna and Fruit Cheviche

Tuna and Fruit Ceviche
Recipe type: Sides
Serves: 4 – 6

  • Ceviche
  • ⅔ cup finely diced watermelon
  • ⅔ cup finely diced pear or apple
  • ⅔ cup finely diced cherry tomatoes
  • ¼ cup fresh mint, chopped
  • 1 large shallot, finely diced
  • ¼ lb. sushi grade tuna or salmon (or imitation crab, if kosher for Passover), diced into small pieces
  • Edible flowers, optional
  • Dressing
  • 1 lemon, juiced, about 2 tablespoons
  • 1 teaspoon Passover soy sauce
  • 2 teaspoons honey
  • 1 tablespoon oil (any type is fine)
  • Kosher salt and pepper to taste
  • Spicy mayo to garnish, optional

  1. In a medium sized bowl, gently toss the ceviche ingredients. In a separate bowl, whisk together dressing ingredients. Pour over ceviche and toss gently.
  2. Serve ceviche with dressing in small dishes. If desired top with a drizzle of spicy mayo and an edible flower.


Whole Wheat Fruit and Nut Granola


Whole Wheat Fruit and Nut Granola
Boxed Passover cereal gets me down for many reasons. First, it has no taste and the texture is equally awful. And finally its expensive and makes about 4 bowls in a whole box. This is our favorite morning cereal treat. It always doubles as lunch, mixed with yogurt and fruit, and is delicious as dessert, atop ice cream, fruit compote or meringue. This recipe is from Paula Shoyer’s, The Holiday Kosher Baker and its terrific.
Recipe type: Breakfast
Serves: 7 to 8 cups

  • 3 cups whole wheat or regular matzoh-farfel
  • 1 cup dried coconut flakes
  • 1 cup pecan halves, chopped into ½-inch (1.25-cm) pieces
  • ½ cup cashews, chopped into ½-inch (1.25-cm) pieces
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • ½ cup honey
  • 2 tablespoons neutral oil
  • 1 tablespoon light brown sugar, packed
  • ⅓ cup chopped apricots (about 10 pieces)
  • ⅓ cup raisins
  • ⅓ cup dried cranberries

  1. Preheat oven to 300 degrees. Line a jelly roll pan with parchment paper, making sure the paper goes ½ inch up the sides. In a large bowl, mix together the farfel, coconut, pecans, cashews, cinnamon, ginger and salt.
  2. Put the honey, oil, and brown sugar into a glass measuring cup or microwave-safe bowl and heat in a microwave oven for 45 seconds, or until the honey and sugar have dissolved. Stir well. Pour over the farfel mixture and toss to coat. Spread evenly on the prepared baking pan and bake for 45 minutes, stirring every ten minutes, until the farfel and nuts are browned. Let the granola cool on the baking pan for 30 minutes. Mix in the dried fruit. Store the granola in a freezer bag or an airtight container at room temperature for up to one week.


Fresh Fruit Pie

Fresh Fruit Pie
This recipe is courtesy of Paula Shoyer and it appears in her latest book, The Kosher Holiday Baker. It has an especially great section on Passover desserts.
Recipe type: Dessert
Serves: 8

  • Crust
  • ¼ cup sugar
  • 2 tablespoons margarine, at room temperature for about 15 minutes, plus 1 tablespoon for greasing pan
  • 1 large egg
  • 2 teaspoons vanilla
  • ⅔ cup potato starch
  • ⅓ cup matzoh cake meal
  • ½ teaspoon baking powder
  • dash salt
  • Filling
  • ½ cup sugar
  • 3 tablespoons potato starch
  • 3 ½ cups berries or fruit cut into ½-inch (1.25-cm) pieces

  1. Preheat oven to 350 degrees. Grease the bottom and sides of an 8-inch pie pan with the tablespoon of margarine. Set it aside.
  2. To make the crust
  3. In a medium bowl, beat the sugar and margarine with an electric mixer. Add the egg and vanilla and mix until combined, scraping down the bowl as needed. Add the potato starch, cake meal, baking powder, and salt and mix on low speed until combined.
  4. Using your hands, squeeze and flatten handfuls of dough, and press them into the sides and bottom of the pan. To make the top edge of the crust pretty, use your fingers to create a small ledge. Place the pan in the freezer for ten minutes.
  5. To make the filling
  6. In a medium bowl, combine the sugar and potato starch with your fingers. Add the fruit and mix until the starch is mostly dissolved. ( if you’re using only blueberries in your pie, the white-colored starch on the berries will melt away during baking.) Spoon the filling into the chilled crust and use a silicone spatula to pat down the top. Put the pie on a cookie sheet and bake it for 50 minutes to one hour, or until the fruit bubbles. Cool and store covered in the fridge for up to three days or freeze up to three months.


Fruit Meringue Kugel

Serves 6-8

2 ½ matzos, broken into very small pieces, or 1 ½ cups matzo farfel
2 cups apple juice
1 tablespoon lemon juice
2 tablespoons grated lemon rind
3 tablespoons margarine, melted
¼ cup sugar
1 package (.43 ounces) vanilla sugar or 1 teaspoon vanilla extract
1 whole egg
2 egg yolks
¼ teaspoon salt
½ cup chopped nuts
½ cup sliced peeled apples or bananas
Pinch of salt for the meringue
¼ cup sugar for the meringue

Preheat oven to 350 degrees.

In a large bowl, soak the matzos in the apple juice for 15 minutes. Add the lemon juice, lemon rind, margarine, sugar, vanilla sugar or extract, the whole egg, 2 egg yolks, salt, and chopped nuts. Blend the ingredients very well. Spoon the mixture into a greased 1 ½-quart baking dish (6 x 10 ¼ inches). Top with sliced fruit. Bake for 25 to 30 minutes.

To prepare the meringue. In a medium bowl, beat 2 egg whites with salt at the low speed until frothy. Increase the speed and add the sugar gradually, a tablespoon at a time, until the whites are stiff but not dry. Cover the fruit with the meringue. Return to the oven and bake for an additional 15 minutes. Serve warm. Serves 6 to 8.

Vegetable and Fruit Kugel

Serves 6- 8
1 large carrot, peeled and grated
1 medium apple, peeled and grated
1 cup matza cake meal
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon ground nutmeg or allspice
1 cup (2 sticks) margarine
½ cup sugar
2 eggs
1 medium sweet potato, peeled and grated
½ cup raisins

Preheat oven to 325 degrees. Grease a 9 x 13-inch baking pan.

In medium bowl, combine matza cake meal, cinnamon, baking soda, salt, and nutmeg or allspice. In a mixer at medium speed, cream margarine and sugar until light and fluffy. Add eggs and mix until incorporated. Stir in cake meal mixture until blended. Add apple, carrot, sweet potato, and raisins, stirring to combine.

Pour mixture into prepared pan. Cover with foil and bake 45 minutes.

Increase oven temperature to 350 degrees. Uncover and bake 15 minutes longer, or until golden. Cut into squares and serve warm.