Chremslach (Latkes) Traditional

Traditional

Chremslach (Latkes)

Yield 10 to 12 Servings

Ingredients:

  • 6 to 8 Cooked Potatoes, grated
  • 1 Raw Onion, grated
  • 8 Eggs
  • 2 to 3 tbsp potato starch
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1/2 tsp onion powder (optional)

Directions:
Mix all Ingredients together thoroughly in a large bowl. (Fries better if left for 1/2 hour to 1 hour in refrigerator.)
Heat 1/4 inch deep oil on high heat. Drop batter by rounded tablespoon into hot oil.
When starting to cook, lower heat to medium.
Flatten latkes with a fork. Fry for 2 minutes on one side until light brown; turn and brown on other side.


Passover Sponge Cake

Traditional

Passover Sponge Cake (pareve)

Recipe submitted by Shirley Sobel.

Ingredients:

  • 9 large eggs
  • 1 cup sugar
  • 3/4 cup of orange juice
  • 1 teaspoon of lemon juice
  • 3/4 cup of mazoh cake meal
  • 1/4 cup of potato starch
  • pinch of salt

Directions:

Beat egg yolks; add sugar, beating until thick and lemon colored. Gradually add the orange and lemon juice. Add the matzah cake meal, potato starch and salt. Beat for 5 to 8 minutes on low speed.

In a second bowl, beat egg whites until they stand in peaks. Gently fold in the egg yolk mixture.

Bake in a 350 oven for 1 hour using a tube pan. Do not grease pan or cake will not rise.

When the cake is done, remove immediately, turn upside down on a soda bottle to cool. When cake is completely cooled, cut around the edges with a knife and remove the inner pan. Using knife loosen bottom and slice.


Passover Apple Cake

Traditional

Passover Apple Cake (Pareve)

Ingredients:

  • 3/4 c. of cake meal
  • 3/4 c. of potato starch
  • 2 1/3 c. of sugar
  • 5 eggs (separated)
  • 1 c. of orange juice
  • ½ teaspoon of salt
  • 4 apples (peeled and thinly sliced)
  • 2 teaspoons of cinnamon
  • 1 teaspoon of vanilla

Directions:

Preheat oven to 325. Mix cake meal, potato starch and 1 ½ cups of sugar in one bowl. Make a well in the center, and drop in the egg yolks. Add orange juice and vanilla, beat until smooth.

In another bowl, beat the egg whites and salt until stiff. Gradually beat in ½ cup of sugar, and continue beating until very stiff. Fold into batter and pour into greased 9×13 inch baking pan. Arrange apple slices on top. Combine the remaining 1/3 cup of sugar and the cinnamon. Sprinkle over apples, bake 45 min-1hr or until done.


Matzo Brei

Traditional

Matzo Brei (pareve)

Ingredients:

  • 4 matzot
  • warm water
  • 1 onion
  • 4 eggs
  • salt and pepper

Directions:

Soak Matzot in warm water. Drain and squeeze out excess water. Beat eggs and seasonings, mix well with matzot. Heat oil, dice & saute onion, mix with matzoh mixture, form into patties, fry in oil. For a lower fat version, bake the patties.


Passover Crepes with Mushroom Sauce

Traditional

Passover Crepes With Mushroom Sauce (pareve)

Recipe submitted by Rachel Goldberg.

Ingredients:

    • 5 eggs
    • 1/2 cup of potato starch
    • pinch of salt
    • 3 tablespoons of water

Mix all ingredients. Heat a small circular skillet with a bit of oil. Pour in some of the batter. Pick up the pan and rotate it, so the crepe leaf is thin. Once it has cooked through (about 40 seconds to 1 min) pick up the pan and bang the leaf out on to a clean dish towel. Repeat until all batter is used up.

Filling: Boil 4 potatoes, mash with fried onions and salt. Fill leaves with potato mixture, fry.

Mushroom Sauce:

    • 2 onions
    • 2 cups of diced mushrooms
    • 2 heaping tablespoons of potato starch
    • 1 teaspoon of sugar
    • 1 cup water
    • 1/4 cup of dry white wine
    • salt and pepper to taste

Directions:

Saute 2 onions, add 2 cups of diced mushrooms. Add salt and pepper to taste + 1 teaspoon of sugar. Slowly stir in 3/4 cup of water + 1/4 cup of dry white wine. Add 2 Tablespoons of potato starch mixed with 1/4 cup of cold water. Stir constantly until mixture thickens (about 2 minutes). Pour over crepes and serve immediately. Garnish with fresh parsley, if desired.


Charoset

Traditional

Charoset (Pareve)

Suibmitted by: Rosalind Rosenbaum

This delicious combination of wine, nuts, and apples is eaten at the Seder to commemorate the mortar which the Jews were forced to build with in Egypt. You can spread it on Matzoh, or eat it straight from the jar. (No double dipping!) There are many variations, here is a basic one.

Ingredients:

  • 1 C. nuts (finely chopped)
  • 1 apple (grated)
  • dash of ginger
  • 1 tablespoon of brown or white sugar
  • sweet red wine
  • cinnamon to taste

Directions:

Mix together nuts, apple, cinnamon, ginger and sugar. Add wine slowly until the mixture has reached a paste-like consistency. Adjust seasonings to taste.


Passover Squash Kugel

Traditional

Passover Squash Kugel (Pareve)

Recipe submitted by Debby Goldman.

 Ingredients:

  • 1½ green squash, peeled
  • 1 med. onion
  • 4 eggs (separated)
  • 1 cup of potato starch
  • salt and pepper to taste

Directions:

Grate the squash and onion; there should be approximately 1 to 1 ½ cups of grated squash. Add squash to beaten egg yolks, and stir in potato starch. Beat egg whites until stiff and add to squash mixture. Season with salt and pepper, bake in greased 8×8 pan at 350 for 50 minutes.