Risa Nye’s recipes for Passover make us want to get cooking! If you need a few last minute additions to your seder menu, these are good. Read more from Risa on her blog.
Carrot Kugel
Preheat oven to 375°
4 c. grated carrots
¾ c. brown sugar
1 c. matzo meal
¾ cup butter
Pinch of salt
4 eggs, separated
Combine all ingredients except egg whites. Beat egg whites until stiff and fold in. Bake in a greased pan for 45 minutes.
Tsimmes
Makes 12 or more servings
Preheat oven to 350°
4 white potatoes
4 sweet potatoes
2 bunches of carrots
2 onions, chopped
2 tsp. salt
½ c. oil
Honey to taste
Peel and cut potatoes in chunks. Peel and slice carrots. Steam until tender.
Sauté onion in oil. Cook until golden brown. Add onions, salt, and a little honey to carrots and potatoes. Turn into a baking dish and cook until slightly browned.
Chocolate Mousse Cake
Preheat oven to 325°
7 oz. semi-sweet chocolate
½ c. unsalted butter
7 eggs, separated
I c. sugar
1tsp. vanilla
1/8 tsp fresh lemon juice
Melt chocolate with butter over simmering water. Stir until smooth. Whisk egg yolks with ¾ c. sugar until pale and fluffy. Gradually stir in chocolate and vanilla. Beat whites with lemon juice until peaks form. Add remaining sugar and beat until stiff. Fold whites into chocolate mixture. Pour ¾ of batter into 9” spring form pan. Cover and refrigerate remaining batter. Bake cake 35 minutes. Cool completely. Remove form, trim edges. Spread remaining batter over cake. Refrigerate overnight (or 8 hours).
Mom’s Pesach Sponge Cake
Preheat oven to 350°
8 eggs, separated
1 c. sugar
2 T. potato flour
1 c. matzo cake meal
Juice and grated rind of 1 orange
Pinch of salt
Beat whites and salt together until foamy; add sugar gradually. Beat until mixture holds shape. Meanwhile, beat yolks with juice and rind, then add to whites. Still beating, add cake meal and flour one spoonful at a time. Bake in a spring form pan for one hour. Cool.
