This past Sunday, the Parenting Through a Jewish Lens Alumni Advisory Group put on a fabulous event to help families prepare for Passover. “Matzah Matters” drew 60 people who enjoyed learning, schmoozing, eating and crafting.
The planning group got creative with the menu: everything served corresponded to foods you typically find at a Seder; mini quiches were a nod to the eggs we eat and have on the Seder plate, sliced apples alongside trail mix was meant to mimic charoset, and fresh vegetables with dips were a nod to parsley and salt water. Here we share some recipes to help bring these dishes to your Passover table. Next week watch out for a post with resources engaging adults and children in the Seder that were shared at the event.
Cottage Cheese Mini Quiches
This recipe comes from Alumni Advisory group member Hilda Lief. It is super easy to make so kids can help!
1 lb. cottage cheese, small curds
3/4 cup Bisquick
1/4 cup margarine
1 onion, chopped
3 Tbsp. sour cream (or plain yogurt)
1 Tbsp. sugar
Mix all ingredients. Bake at 350 degrees for 30 minutes in greased mini-muffin tins. Cool in pans 15 or more minutes before removing. Yield: 48
Roasted Potatoes with Lemon, Olives and Dill
Recipe by Associate Director of
Adult Learning at , Elisha Gechter – check out her blog for more. Hebrew College
2 lb bag of red bliss potatoes
1 jar of cured pitted black olives
1 Tbsp. of paprika
1/4 cup of chopped fresh dill
2 Tbsp. olive oil
Salt and pepper
Preheat the oven to 350 degrees.
Slice the potatoes in half and scatter on a metal baking sheet. Finely slice the lemons and olives and lay on top of the potatoes. Sprinkle with the paprika and dill and the salt and pepper. Drizzle with olive oil and then bake for 35 minutes until potatoes are golden and crispy.
Alumni Advisory Group member Phoebe Peabody shares her recipe for Matzo Brei as well as links to two new recipes she plans to attempt this year:
Adapted from Martha Stewart, a great "french toast" style treat during Passover.
6 matzahs (8 inch squares)
1/2 tsp. cinnamon
1 Tbsp. sugar (we like it sweet, so decrease to taste)
Salt to taste
2 Tbsp. butter
1. Break each matzah square into about 8 pieces, place in large bowl. Add enough boiling water to cover, cover bowl with plastic wrap, and soak for about 5-8 minutes. Squeeze well with hands to remove excess water.
2. Heat oven to 350 degrees. In a medium bowl, beat eggs, cinnamon, sugar and salt. Add softened matzah and mix.
3. Heat butter in 12 inch, oven-safe skillet over medium heat, swirl to coat. Add matzah mixture and press gently. Cook until brown on bottom and butter bubbles and comes up on sides. Place pan in heated oven and finish cooking, 15-18 minutes, or until brown.
4. Serve with syrup, or fruit puree.
Tip: You can cool leftovers and cut into wedges and warm in toaster oven. We make a big batch to be sure we have happy bellies all week!
For more Passover Recipes visit JewishBoston.com’s collection