The Passover Menu by Paula Shoyer (add Plus 2 Sneak Peak Recipes: Seder Plate Salad and Whole Chicken with Dried Fruit Stuffing )
Giveaway – Enter to Win The Passover Menu
Passover Planning and Cooking Essentials
How to Substitute Ingredients for Passover
Trying to figure out how to convert standard recipes to Passover recipes is confusing and often does not work because baking (and sometimes cooking too) is like chemistry and the balance of ingredients really impacts the final product. Too much of this or too little of that can completely ruin a dish. So for a…
Meringue
Making meringue is like making magic or something from nothing. The liquid egg whites look so plain and simple and with the right technique, the pillowy, soft and cloud-like meringue result is just beautiful. Meringue is also basic and necessary for Passover. So here are a few tips for great meringue beauty and taste: – Don’t…
Separating Eggs
Eggs are easiest to separate when they are cold because the yolk is firmer and less likely to break. But when it comes to beating whites, it’s best to have them at room temperature t. They’ll have more liquid viscosity than when they are cold which permits air to be easily incorporated into them to build volume. After separating the egg whites, let them sit at room temperature, it will take about 15 minutes.
Salmon with Green Herbs and Lemon
The herbs add flavor and the lemon gives it freshness. I added Dijon mustard and lemon zest to her original recipe. I also added the roasted lemons and squeeze the juice over the cooked salmon. Roasted sweet lemon is delicious.
Brisket with Sauerkraut and Tomatoes
Brisket with Sauerkraut and Tomatoes Print This is a great sweet and sour brisket. The sauerkraut gives a terrific tartness and the sugar and tomatoes add the necessary sweetness. Make it a few days ahead of time for best results. Recipe type: meat Serves: 8 Ingredients 2 tablespoons vegetable oil 1 (4 pound) beef…
Broccoli Kugel
Enjoy this Broccoli Kugel.
Carrot Torte
3.2.2310 Carrot Torte Print This is sweet, delicious, and beautiful Serves: 8-10 Ingredients 7 eggs 1 cup sugar ½ teaspoon cinnamon ¼ teaspoon salt 1 teaspoon vanilla extract Grated zest and juice of 1 lemon 5 large carrots, peeled and grated (about 2 ½ cups) 1 ½ cups ground almonds or other ground nuts…
High-Temperature Standing Rib Roast of Beef
A great main dish for Passover
Cauliflower, Broccoflower, and Wild Greens Salad with Olives
This recipe can be made with regular broccoli, in fact, when testing it, I only found broccoflower once. Broccoflower is a hybrid combo of broccoli and cauliflower. It cleans and checks like cauliflower though and has a subtle broccoli taste. It pairs well with this vinaigrette.
