Passover preparations

Purim is over and the Passover preparations begin. Here are some recipes to whet your appetite and get you in the spirit.

By GOURMETKOSHERCOOKING.COM
March 12, 2012 17:05
1 minute read.
schnitzel

Schnitzel 270. (photo credit: Courtesy)


Purim is over and the Passover preparations begin.  Here are some recipes to whet your appetite and get you in the spirit. 

Mixed Salad with Vanilla Pear Vinaigrette

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½ cup red onion, sliced
6 cups mixed lettuce
¼ cup honey glazed nuts
1 (15 ounce) can pear halves in juice, undrained
1/3 cup white wine vinegar
1 tablespoon honey
¾ teaspoon kosher salt
¼ black pepper
¼ teaspoon vanilla extract

In food processor with metal blade or in a blender combine pears in their juice, white wine vinegar, honey, salt, pepper, and vanilla extract. Process until smooth.

Combine salad, red onions, nuts and toss with dressing. Serve.

Chicken Schnitzel with Tomato Basil Salsa


This is also a good option for a Passover lunch. It’s still meat but it’s not hot – which, depending on the weather, makes a difference.



2 to 4 tablespoons oil
8 to 10 thin chicken cutlets (skinless, boneless breasts pounded to about 1/8-inch thick)

Matzah meal

Heat oil in a large skillet over high heat. Dredge chicken in matzah meal to coat both sides. When oil is hot, add chicken and cook – a few minutes per side. Turn heat down if it starts to get too brown. Serve at room temperature with tomato-basil salsa.

Tomato-Basil Salsa


4 ripe tomatoes
1 bunch basil, chopped
2 tablespoons chopped garlic
2 teaspoons kosher salt
¼ cup olive oil

Combine all ingredients and serve at room temperature.

Truffle Bars

A bit of a “potchke” but worth it!
12 eggs, separated
2½ cups sugar, divided
1    pound ground almonds
½   pound bittersweet chocolate
2    tablespoons vanilla
1    cup (2 sticks) margarine
2    teaspoons coffee dissolved in 2 tablespoons boiling water

Preheat oven to 350 degrees.  Beat egg whites until stiff.  Slowly add 1-1/2 cups of the sugar.  Gently fold in the ground almonds.  Pour into 9 x 13-inch pan and bake for ½ hour.  In the meantime, melt chocolate and cool slightly.  Beat together egg yolks, vanilla, sugar, margarine and coffee.  Beat in the chocolate.  Pour over the baked layer and bake for an additional 10 to 15 minutes.  Cool and freeze.  Thaw 10 minutes before serving.

For a great selection of Passover recipes, visit our website, ww.gourmetpassovercooking.com.


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