Patch Picks: Passover Recipes

With Passover fast approaching, many families are left scrambling for new and inventive recipes. But you don't have to host a Seder to try them. These creative Kosher/Pareve dishes will make an excellent addition to any dinner table.

Ingredients:

 1 Chicken (approximately 4 lbs.) cut into 8 pieces

1 cup water

1 teaspoon salt

¼ teaspoon pepper

5 large leeks, white part only, rinsed to remove sand or dirt, sliced into circles

3 tablespoons fresh lemon juice

¼ teaspoon paprika

Directions:

Preheat the oven to 350 degrees.

Place chicken into a 13 x 9 inch baking pan and pour the water to the bottom of the pan. Salt and pepper the chicken and bake for 30 minutes.

Scatter leeks over the chicken and then squeeze lemon juice throughout the pan. Sprinkle paprika then bake, covered, for 20 additional minutes.

Remove the pan and the cover, then baste the chicken and leeks in the juices from the bottom of the pan. Bake for an additional 15 minutes, basting one more time halfway through.

Serve immediately. Serves 3-4.

Ingredients:

7 cups chicken broth

1 pound carrots, sliced

2 cups chopped onions

1 ¼ teaspoons cumin

1 teaspoon crushed caraway seeds

½ teaspoon garlic powder

4 tablespoons fresh lime juice

Fresh cilantro leaves

Directions:

In a large pot, combine chicken broth, carrots, onions, cumin, caraway and garlic powder. Bring to a boil on high heat, then reduce heat to medium.

Cover the pot and simmer until carrots are very tender. Add fresh lime juice and mix.

Once the soup has cooled a bit, puree the soup in small batches in a blender until it is smooth. Add salt and pepper to taste.

Serve and garnish with fresh cilantro.

Ingredients:

2 cups water

1 cup vegetable oil

3 cups matzah meal

2 tablespoons white sugar (more if you would like the rolls to be sweeter)

1 teaspoon salt

8 eggs

Directions:

Preheat oven to 350 degrees.

Boil the water and oil together in a sauce pan, then let stand for 10 minutes.

Add matzah meal, sugar and salt. Add in eggs slowly, one by one, beating the mixture after each addition. (A stand mixer works perfectly, if you have one.)

Drop by tablespoons onto a lightly greased cookie sheet. Bake for 40 to 50 minutes, or until tops are golden brown.

Serve immediately.

Ingredients:

6 zucchini, cut in half lengthwise.

1 medium-large onion, finely chopped

¾ cup tomato sauce

1 tablespoon parsley

3 cloves garlic, chopped

6 tablespoons Matzah meal

Directions:

Scoop out pulp of zucchini halves. Place pulp into a sauce pan and add onion, tomato sauce and spices. Heat the mixture in a pan for about five minutes to heat through.

Add matzah meal to mixture and stir well.

Stuff zucchini spears with the mixture. Place in a baking dish with a little water on bottom. Bake at 450 degrees for 30 minutes or until zucchini skin is soft.

Serve immediately. Serves 4-6.

Ingredients:

¾ cup unsalted butter, softened

¾ cup white sugar

6 ounces bittersweet Kosher chocolate, melted

5 eggs, separated

6 ounces finely-ground almonds

¼ teaspoon salt

Directions:

Cream together butter and sugar. Add egg yolks and mix until smooth.

Stir in chocolate and salt until well-mixed.

Add ground almonds to the mixture and mix, then fold in the egg whites.

Bake for 40 minutes at 350 degrees. Allow to cool, then serve. Refrigerate leftovers.