PASSOVER SEDER MADE EASY

Your Personal Guide to a Delicious Seder Dinner

Gluten Free Traditional Passover Recipes

Copyright 2014 by Molly Kogen

All Rights Reserved

Kindle Edition

Passover Seder Made Easy was create to make your Passover baking and cooking experience for the Seder easy.  Consider this "Your Personal Guide to a Delicious Seder Dinner”.  Rather than a cookbook filled with hundreds of recipe choices, I took all the guesswork out of choosing what to serve by providing only the traditional Passover dishes that everyone loves. You will find a complete menu, proven recipes and a complete shopping list. You will have a “to do” list for each day a week ahead of time. This book is for anyone who is making Passover for the first time or just wants to have an easy menu plan to follow with proven successful recipes. These recipes have been a tradition for generations.  The recipes are kosher and gluten free.

I believe that sharing meals together helps to create a lifetime of family memories. Generations of families have carried on the traditions.  The circle of life continues with new memories. I hope you enjoy this and create your holiday memories.

You can download special printable PDF of the meal plans and shopping lists here:

http://www.recipesbymolly.com

Table of contents

Passover Seder Menu for Dinner

Shopping list:

Menu Timeline

Recipes

Charoses for the seder plate

Chopped Liver

Gefilte Fish and Broth

Fish Broth

Chicken Soup and Matzo Ball

Asparagus

Cranberry Sauce

Brisket

Popovers

Cheese Cake

Passover Brownies

Chocolate Brownie Frosting

Passover Seder Menu for Dinner

Concord Grape Wine

Chopped Liver

Gefilte Fish With Red Beet Horseradish

Chicken Soup With Matzo Balls

Beef Brisket

Cranberry Sauce

Steamed Asparagus

Popovers And Egg Matzo

Brownies With Chocolate Frosting

Cheesecake

You will need:

Large Seder plate or any platter

Matzo cover or a large napkin with folds in three sections to put Matzo inside. Three pieces of matzo placed in the napkin

SEDER PLATE

1. Bitter herbs or ground horseradish

2. Charoses: recipe below

3. Parsley lettuce

4. Roasted shank bone (ask your meat dept for a bone)

5. A roasted or boiled egg

Shopping list:

- 3 lb. Russet potatoes

- 3 Apples

- 2 lb. asparagus

- 1 bag medium carrots

- 5 medium onions

- 2 large onions

- 1 butch of celery, for soup and fish

- 1 large bunch fresh parsley

- Parsnip for soup

- 1 bulb garlic

- Egg noodles for soup

- Thyme leaf

Meat & Eggs:

- 4 to 5 pounds beef brisket

- 1 roasting chicken pieces for soup

- 1 pound calf or beef liver

- 3 dozen eggs

- 6 pounds ground fish: 2 each of pike, pickerel and buffalo will make 3 pounds ground

Other Groceries:

- French’s mustard

- 14-oz. can low-salt chicken or beef broth

- 2 box of Matzo Ball mix

- 1 bottle sweet red wine (such as Manischewitz)

- Red horseradish

- 3 cans of Libby’s carrots

- 2 cups chopped nuts

- 1 bag of cranberries

- Concord Grape Wine

- 1 box of cocoa

- powder sugar

- brown sugar

- 3 boxes cake flour

- 3 boxes matzo meal

- 1 box potato starch

- 24 ounces cream cheese

- 8 ounces sour cream

- Vanilla

- 3 dozen eggs

- Chicken fat

Pantry Staples:

- Honey

- Pure vanilla extract

- White pepper

- Ground cinnamon

- Salt

- 1 small bay leaf

- 1 cinnamon stick

- Kosher salt

- Vegetable oil

- Crisco spry

Menu Timeline

One week before:

- Order 6 pounds fish which grounds up to 3 pounds, (ask to save the the head, bones and skin), 4-5 pounds brisket, Bennett’s Chili Sauce, (Wal-Mart or online).

- 1 pound liver, shank bone from meat department.

- Check you pantry for any missing staple ingredients.

Three days ahead:

- Shop for all the rest of your ingredients.

- Several boxes egg matzo, (3 boxes cake meal, 3 boxes matzo meal, and 1 box potato starch).

- Pick up the fish, brisket, chili sauce, liver, shank bone and chicken.

- Make the chariest.

Two days ahead:

- Make the cheese cake, brownies and frosting.

- Make the chicken soup and matzo balls.

- Boil 2 eggs for liver and put in a glass of water in the refrigerator.

- Pick up the brisket, shank bone, and liver.

- Put the liver in the refrigerator and make sure it is not frozen.

One day ahead:

- Make the liver

- Make the fish

- Set the table

- Set up all your serving dishes, dessert tray's, desert dishes, serving

- spoons, thongs or forks in the order you will serve:

- Fish spoon, liver knife, meat fork, vegetable thongs.

Day of your dinner:

- Five hours before dinner:

- Turn on oven to 300

- Cut up the potatoes

- Start the brisket spread with mustard and put in oven for one hour.

- Plan to server the brisket about 4 ½ hours before your serve dinner.

- Put the brisket in oven four hours before you want    to serve dinner.

Four hours before dinner:

- Get your deserts ready and coffee set up.

- Make the noodles for the soup.

- Make your seder plate for the table.

- Trim the asparagus and prepare to steam on stove top.

- Two hours before dinner:

- Make the cranberries.

- Take our soup and matzo balls to room temperature

- One hour before dinner:

- Reheat the matzo ball soup and take out the noodles.

- Put the popovers and matzo on the table.

- I usually plan to serve the main meal about ¾ hour after we sit     down.

- During that time, we serve the liver, fish and soup. This is important so the food is hot when you are ready to eat it.

- Prepare the table with popovers, matzo, and soft butter

- Red horseradish in a serving dish for the fish.

- Prepare drinks for table, water pitches, wine and soda. Set up the   coffee pot.

Guest arrive:

- Conduct a Seder.

- When they sit down, serve the fish and liver.

- After that course, serve the chicken soup, noodles and matzo balls.

- After the soup, remove all the dishes for main meal.

- Remove the brisket. While the brisket is cooling, steam the asparagus.

- Serve the cranberries.

- Serve the desserts and coffee.

Down a PDF of the shopping list and menu plans for your holiday.

http://www.recipesbymolly.com

Recipes

Charoses for the seder plate

- 2-3 apples pared and chopped

- ¼ cup ground nuts

- ¼ teaspoon cinnamon

- ½ teaspoon sugar or honey

- Grated lemon rind

- 1 tablespoon red wine

Step 1 Chop or coarsely grate the apples and mash thoroughly with all the rest of the ingredients.

Step 2 When the mixture is smooth and not lumpy, add the wine and mix well.

Chopped Liver

- 1 lb beef or calves liver

- 1 large onion slightly sautéed in chicken fat

- 2 hard cooked eggs

- 2 tablespoon chicken fat

Step 1 Clean the liver, cut out the veins.

Step 2  On low heat, add chicken fat and sauté the onions.

Step 3  When soft move to the side of pan and add liver to the pan with the onions until done. Let cool.

Step 4 Grind up the liver in meat grinder with hard boil eggs.

Step 5 Mix it all up, add salt and pepper to taste with more chicken fat if needed. Sometimes I add Hellman’s mayonnaise if it feels to dry.

Step 6 Cut up carrots to decorate the top and use parsley around the dish.

Gefilte Fish and Broth

Serves ten

- 1 lb ground pike

- 1 lb ground pickerel

- 1 lb ground buffalo

- (Trout and white fish can be used as part of your fish.

- You can use salmon and make it ¼ of 4 fish if you like.

- You buy two pounds and after it is ground, you get one pound.)

- 3-4 pieces of fish skin with bones for the broth.

- 2 eggs

- 4 heaping tablespoons of matzo meal

- 1 large onion grated

- ¼ - 1/3 carrot grated

- 1 teaspoon salt

- 1/2 teaspoon white pepper

Fish Broth

- 4-5 cups water

- 4 medium onion slice

- 1 teaspoon salt

- 2 carrots sliced

- ¼ teaspoon pepper

- Fish bones, head and skin.

- 2-3 tablespoons sugar (optional to taste)

Directions:

Cook about 2 ½ - 3 hours at low heat after two boils.

Step 1 Drain fish in colander of excess water.

You can order fish already ground from most stores.

Step 2 Grind up the carrot and onion and drain excess water from bowl.

Step 3 Mix in a large bowl with eggs and add dry ingredients.

Step 4 Chill in the refrigerator for an hour.

Step 5 Wet hands with water and make fish balls.

Our family likes to brown the fish balls like crab cakes. If you want to brown fish balls, line rimmed baking tray with oil.

Put on broil until it gets brown- about 2 minutes, turn over.  Then you add this to the broth.

How to make the fish broth:

Step 1 Put 4-5 cups of water and slice 3 onions and carrots, bring to a boil; add salt, sugar and pepper to taste.

Step 2 Turn down the heat and slide in fish balls.

Step 3 Bring it to a second boil for a few minutes with the fish balls inside, turn heat down very low for about three hours.

Step 4 Add the sliced fish head and bones half way through, (about ½ hour after you start cooking the fish)

Chicken Soup and Matzo Ball

Chicken Soup

- 1 whole chicken

- 8 cups of water

- 1 medium yellow onion, quartered

- 2 carrots, peeled and sliced in chucks

- 1 parsnip, chopped

- 3 cloves garlic, crushed

- 2 stalks celery, chopped

- 1 thyme leaf

- salt and pepper to taste

Step 1 Bring chicken and water to a boil and skim off the fat on top. Make sure you fill cold water to be about 3 inches from the top .

Step 2 Add the other ingredients and salt to taste. Simmer over medium heat covered partially.

Step 3 Simmer over medium heat and cook slowly for 2 hours. Put the top partially covered. The soup should not boil.  Simmer for another hour.  The longer it simmers, the more flavor it has.  You can strain the broth, remove all the bones and chicken.

Serve with Matzo Balls and noodles

Matzo Ball

- Easiest way is to buy Manischewitz Matzo Ball mix, however this is from scratch

- 4 tablespoon vegetable oil or chicken fat

- 4 eggs slightly beaten

- cup matzo meal

- 1 teaspoon salt

- ¼ cup chicken soup stock or water

- Step 1 Mix the vegetable oil and eggs all together in a large bowl.

Step 2 Mix 1 cup of matzo meal, add 1teaspoon salt in a small bowl.  Add this to the large bowl mixture.

Step 3 When it is well mixed together, add the soup stock or water.

Step 4 Wet hands and make ball the size of golf balls. Drop balls into boiling chicken soup, then reduce heat to lowest, cover with a tight-fitting lid and poach for about 20 minutes.

Step 5 Remove lid and continue cooking matzo balls at a simmer for 20 more minutes.

Serve with soup.

Asparagus

Step 1 Wash and snap the stems off the ends.

Step 2 Fill a large pot with water to the water reaches the bottom of a steamer or colander basket.

Step 3 Boil the water and add the asparagus and cover the pot.

Step 4 Steam the asparagus for about four minutes to six minutes depending on the thickness of asparagus.

Cranberry Sauce

- 1 pound cranberries

- 2 cups water

- 2 cups sugar

Step 1 Boil water and sugar for about 1-2 minutes.

Step 2 Drop in cranberries and boil 15 -20 minutes until the cranberries have a glaze.

Brisket

- 4 to 5 pound brisket

- ½ cup of French’s mustard

- 2 bottles of Bennett’s Original Chili Sauce

- 2 cup of brown sugar (One per bottle)

- 3 pounds of Russet peeled potatoes cup up in quarters.

Step 1 Line a roasting pan with foil or buy the large tin.

Step 2 Spread mustard over the brisket and bake at 300° degrees for one hour.

Step 3 Put the chili sauce and 2 cups bowl sugar in a bowl.

Step 4 Remove brisket and scrape off all the hot mustard and add that hot mixture to the chili sauce and brown sugar. Mix this all together.

Step 5 Pour the sauce over the brisket bake one more hour.

Step 6 After two hours of baking at 300° degrees, add the potatoes and bake for two more hours at 300° degrees. About 20 minutes per pound. Total bake time is 4 hours at 300° degree.

Popovers

·        Makes about 16 popovers

·        3 cups water

·        1 cup spry

·        1 teaspoon salt

·        2 tablespoons sugar

·        1 cup matzo meal

·        2 cups cake flour

·        16 eggs

Step 1 Grease glass pots well with spry or spray oil.

Step 2 Mix water, spry, salt and sugar in a medium pot.

Step 3 Add eggs one at a time using a mixer; mix until it is blended well.

Step 4 Fill the glass jars or tin with the mixture to about the top.

We use glass and some people use large muffin tins.

Bake 400° degrees 40 - 50 minutes until it looks right.

BIG TIP: DO NOT OPEN THE OVEN DOOR. When it is done, open the oven door ½ way and let the air in before removing it for about a minute. This keeps it form falling down. Let cool completely before removing it.

Cheese Cake

- 6 egg yolks separated and set aside

- 6 egg whites

- 3 tablespoons cake flour

- 1/8 teaspoon salt

- 24 ounces soften cream cheese,  (3-8 oz packages)

- 1 ½ cup sugar

- 1 1/2 cup sour cream

- 2 teaspoon vanilla extract

- 1 teaspoon lemon rind

- 1 tablespoon of lemon juice

Step 1 Beat yolk’s and add flour, sugar, salt, cream cheese and lemon in a big bowl.

Step 2 Add sour cream and vanilla.

Step 3 Beat egg whites until they are stiff.

Step 4 Fold in ¼ of the egg white mixture at time and mix all the ingredient well. This makes a light cheesecake. If you want a heavy one, just beat in one egg at a time.

Step 5 Pour into spring form pan.

Step 6 Bake at 350° degrees for 60 minutes or until the top begins to brown.  The center should move slightly when you gently shake the pan. Bake until center is almost set.  Test the rim of the pan with a knife. Put it in the refrigerator for several hours before serving.  (Reduce oven to 300° degrees if using a dark nonstick 9-inch spring form pan.)

Open the over door slightly and turn it off. Leave the cake in the oven for another 30 minutes with the door ajar. Total time in the oven is 90 minutes.

Passover Brownies

- ½ cup butter

- 2 cups sugar

- ½ cup milk

- 1 cup cake meal

- 8 tablespoon cocoa

- 2 cups nuts

- 4 eggs

Step 1 Cream the sugar and butter until smooth, and then add eggs.

Step 2 Add flour and milk alternating flour and milk as you add.  Beat well.

Step 3 Add nuts and pour into a greased pan.

Step 4 Bake at 325° degrees for 35 minutes.

Chocolate Brownie Frosting

- 2 tablespoon cocoa

- 1 cup powder sugar

- 2 tablespoon melted butter

- ¼ teaspoon vanilla

Drop of water until you like the consistency.

Step 1 Mix all together until creamy. Frost cooled brownies.

Enjoy your Passover. Down a PDF of the shopping list and menu plans for your holiday.

http://www.recipesbymolly

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Table of contents

Table of Contents

Table of contents