Posts Tagged ‘passover foods’

Sponge Cake

6 egg yolks

6 egg whites

1 1/4 cups sugar

2 tsp. lemon juice

1 tsp. lemon rind, grated

1/4 tsp. salt

1/4 cup potato flour

1/2 cup matzah meal

Beat the egg yolks; gradually add the sugar. Beat them together until thick and light in color. Stir in the lemon juice and rind.

Beat the egg whites until stiff, but not dry. Pile them on top of the egg yolk mixture. Sift the flour and matzoh meal over it all and fold together very carefully.

Turn the mixture into an ungreased 10-inch tube pan and bake at 325˚ for 50 minutes.

Invert and let cool.

©Tentstake Ministries Publishing

Matzah Ball Soup with Chicken – Passover

You will need to refrigerate the matzah balls if you make from scratch.  You will also need to chill the broth to remove the fat.  Give yourself TIME.

1 chicken 4-5 pounds

3 quarts of water

2 onions, minced

3 carrots, sliced

2 pieces of celery stalks

1 TBsp. salt


Cook the chicken in the water until it is done. Save, but cool the water as it is the broth.  When cool, remove congealed fat from the top.   Pick the meat from the chicken.  Reheat broth.

Matzah Balls

Generally, I use the matzah ball from the soup mix found in the grocery store.  You can also make them from scratch as follows.  Unless you want to eat tennis ball matazh balls,  remember to make your matzah balls small as they will puff up as they cook.

1 cup matzah meal

1/2 cup water

1/3 cup safflower oil

4 eggs

1 tsp salt


Beat the eggs. Add water, oil, salt and pepper to the eggs; mix well. Add the matzah meal and stir thoroughly. Refrigerate for 1 hour. (See, you should have read this before you started.)

Add the matzah balls to the hot broth.  They will sink, but after about 20 minutes, as they cook they will float to the top.  Remove from the broth and set aside.

Add the chicken and vegetables to the broth and cook until tender. When ready to serve your soup, add the matzah balls.

Don’t forget SOUP bowls and ENJOY!

©Tentstake Ministries Publishing

Carrot Tzimmes – Honey Carrots

Carrot Tzimmes is a sweet vegetable  served with the main dish at Passover.

1 -1 1/2 pounds carrots (baby carrots)

3 TBsp. butter

1/2 tsp. salt

1 cup water

1/2 cup raisins

8 TBsp. honey

1/2 tsp. cinnamon

1 Tbsp. lemon juice

1 rind grated orange

Peel and slice the carrots (or baby carrots)  into 1/8 inch slices. Melt butter in a medium saucepan and saute the carrots for 5 minutes.

Add the honey and water and bring to a boil. Stir in the remaining ingredients and simmer covered for 2 hours.

After 2 hours, remove the cover and cook 20 minutes more. The tzimmes should be moist but not too soupy.

Serves 8.

© Tentstake Ministries Publishing

Charoset – Apple Mixture for Passover*

This is the apple mixture used during the Passover seder.  It represents the mortar that the Israelites had to use during their making of bricks in Egypt. It is not made of mud and straw, but of apples, walnuts and honey.   This recipe serves about four people and can be doubled or tripled depending on how many people are coming to your seder.

1/2 cup walnuts, finely ground

1 tart apple

1 Tbsp. wine or grape juice

1 tsp. honey

1/2 tsp. cinnamon

Pare, core, peel, and grate the apple; add the rest and leave it all in the refrigerator for several hours, causing it to turn brown. Yes, it is supposed to turn brown.

©Tentstake Ministries Publishing