Recipes Blog

Black & White Macaroons Recipe

by Tiffany Ludwig

The goal of this recipe is to make the most New York Passover cookies that could be made! So of course I started with some sweet Macaroons. Nearly perfect cookies! They're super simple to whip up, very delicious, light and flavorful. And just what could make them even better - transforming them into Black & White Macaroons.

What you'll appreciate about these treats is the freshness of the cookie. They are light and airy yet moist and filling. The chocolates on top really compliment the coconut and bring it all together for what might just be a new family favorite. 

A couple of notes: if you are keeping kosher for Passover be sure to chose your ingredients wisely. Everything in this ingredients list can be found kosher for Passover. However these cookies are amazing year round, and I highly recommend you make them often!

Enjoy!

Passover Matzoh Brei (Fried Matzoh)

From Andrea Watman

Matzoh brei is delicious as a midnight snack or when served for brunch or breakfast.

At my house we serve it with applesauce on the side – but you can serve it sprinkled with cinnamon-sugar, or accompanied by orange marmalade.

Don’t worry about leftovers, if there are any – just wrap them in plastic wrap and microwave when hunger hits.

Passover Apple Pecan Pie

From Tori Avey

Here’s the thing… I love pie. Love, love, love it! But at Passover, when leavening is not an option, making a tasty pie crust becomes much more difficult. This recipe evolved out of my need for a Passover pie substitute (because let’s face it– it’s really, really hard to get through an entire week without pie). I did away with the crust entirely and instead relied on matzo cracker crumbs to hold the filling together. The result is something between an apple crumble, a pan dowdy and a pie. Whatever you want to call it, it’s delicious!

Bake this Passover dessert in an old-fashioned pie dish, and nobody will complain about the missing crust… the flavor is very similar to a nutty apple pie. The candied pecans add a crunchy sweet topping to this decadent Passover treat. Serve ala mode for extra deliciousness.

Almond & Olive Oil Tuile Cookies

From Chef Shaya Klechevsky

The JCC in Manhattan's Chef Instructor Shaya Klechevsky brings us this wonderful and elegant Passover recipe for Almond & Olive Oil Tuile Cookies. These are delicate and irresistible. They are beautiful when presented for dessert, are super thin and crispy, and the olive oil adds a delicious dimension of flavor.

Enjoy!

Passover Matzoh Balls

From Andrea Watman

The Passover Seder includes four questions...

But the one question that is the most important (at least at my house) is: heavy matzoh balls or light as air matzoh balls? (if I am to be totally honest at my house we call them knaidlach).

My Grandma Bertha loved her matzoh balls to be light and airy so that "they could float over the seder table" my father, Nathan* wanted them heavy and dense like dumplings.

It was a family feud – but Grandma always won.

I am sharing her recipe with you in the hope that this year your matzoh balls will "float" over your Seder table...

Enjoy!

Moroccan Charoset “Truffles” with Dates, Raisins, and Walnuts

From Jennifer Abadi

Rolled into small soft balls and coated lightly with ground cinnamon, this Moroccan style charoset resembles chocolate truffles more than it does traditional charoset, and is perfect for those looking for new and creative ways to celebrate their delicious seder meals. You can prepare these a week in advance and layer them in-between pieces of parchment or wax paper, seal them in a plastic container, then freeze them. When ready to serve, place them on a small serving platter or bowl, and allow them to come to room temperature about 1 hour before serving at the seder table. They are especially nice when served alongside your traditional family charoset in a bowl.

Passover Brittles

From Andrea Watman

I hope you enjoy these recipes – I have included two versions - one that requires making a caramel and one for those who like chocolate. The first one is a little more complicated because you are making a caramel – but it really tastes like peanut brittle when complete. The second one with chocolate is rich and just delicious. It is baked in the oven so you do not have to make the caramel in a sauce pan.

If you are lucky enough to be invited to a Seder this year – these make a wonderful hostess gift.

PS – I have to be honest I. I still served the ice cream. Some habits are hard to break.

Flourless Chocolate Cake

From Tiffany Ludwig

An every-day,
Gluten-free,
Kosher for Passover,
Perfect for Easter
Delicious Flourless Chocolate Cake!