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Have a great recipe to share? E-mail it to CBS, along with any special designation (pareve, dairy, meat).

Special recipes from the Rabbi’s kitchen - just in time for Passover!

Sephardic Charoset (but kosher for Ashkenazim!)

Mix the first four (left column) ingredients. Chop the dired fruits. Combine with the nut-spice mixture.

Place in a 4-quart pot, adding water to cover. Bring to boil. Lower hear; simmer uncovered for about one hour, stirring occasionally with a wooden spoon (which it wouldn’t hurt you to lick once in a while!). When mixture begins to thicken and come together, stir in the cherry preserves. Remove from heart. Add wine. Let cool.

This is easy with a food processor. I usually serve it cold. If you double the recipe you can use this the entire week of Pesach as a spread on matzah.

Yemenite Charoset

Use food process to mix figs and dates using the steel blade, making a firm, sticky paste. Mix in the sesame seeds, honey and spices, adjusting the latter to taste. Store the charoset in the refrigerator for up to 2 weeks.

Hints
1) I adjust the spices after I’ve let the charoset sit for a while to give the spices a chance to blend.
2) Let the charoset come to room temperature before serving.

Rabbi Sacks’s Passover Muffins

Preheat oven to 325° and prepare muffin trays.

Mix all ingredients together. Spoon into muffin tins 3/4 or so full. Bake for 30 minutes.

Finally! A Pesach-dike muffin that everyone will enjoy. (Kinnehora!) This, too, is easy with a processor. This also works well as a kugel. Merely bake in a casserole dish for 45 minutes at 350°.

Variations
1) Vary the proportions of the apples and vegetables, or experiment with other fruits/vegetables. For example, a can or two of chopped pineapples works well with this recipe.
2) Use allspice instead of, or in addition to, the nutmeg.

Rabbi Sacks’s Choco-Banana Nut Farfel Pudding

Preheat oven to 350°. Place farfel in a colander. Pour over cold water. Drain, leaving farfel moist but not soggy.

Beat eggs. Blend into the farfel. Add salt, sugar and margarine. Stir well. Add banana, nuts and chocolate chips. Mix or fold in.

Pour into a greased casserole. Bake until brown, about a half hour. This delicious dessert tastes like Pesach. A perennial favor at the
Rabbi’s Seder. Serves 6.

Variations
1) One large sliced apple may be substituted for the banana.
2) Omit the chips. Chocolate lovers can still top with kosher for Passover chocolate syrup.

Faster-than-Pasta Tomato-Farfel Bake

Preheat oven to 375°. Prepare a 1-qt. baking dish with oil, butter or Passover cooking spray.

Combine tomatoes, onion, salt, pepper and sugar in a medium bowl. Mix farfel and oil separately. Place layer of farfel mixture in the bottom. Add a layer of tomatoes. Repeat layers, ending with the farfel mixture.

Bake for 30 minutes or until lightly browned. Serves 6.

Babanatza (Passover Pudding)

Preheat oven to 350°. Prepare a deep 1 ½ qt. dish with Passover cooking spray, oil or margarine.

Break matzah squares into pieces in a large mixing bowl. Pour boiling water over them in order to soften them. Squeeze out excess water. Mix raisins and eggs with the matzah. Mix walnuts, apples, oil, honey and sugar separately. Add this mixture to the matzah mixture. Blend thoroughly. Pour into the prepared dish. Dot with margarine pieces. Bake for 1 hour.

Serve warm or chill and serve with applesauce. Alternatively serve either way with the Sephardic charoset (above) as a topping.

Rhubarb Compote

Place the rhubarb, apples and strawberries in a large saucepan. Add the sugar, cardamom (if using) and the almond extract. Cover and, over medium-high heat, bring the fruit to a slow boil. Reduce the heat to low and simmer, uncovered, for 10-15 minutes or until the fruit is soft.

Serve at room temperature. The dish will thicken as it cools. Makes 6-8 servings. You can easily double this recipe. You can have this during the week of Passover. Goes well not only by itself as a side dish, but also as a spread on matzah or a topping for other dishes.

Horseradish Sauce (for Steamed Asparagus and other dishes)

Combine the horseradish and water in a saucepan and stir. Do not boil, but heat just up until the boiling point. Add the margarine (or butter), piece by piece, and swirl it around until the sauce is well blended and smooth.

Serve hot over the asparagus. This makes enough for about 16-18 freshly steamed spears. Recipe can be easily multiplied.

Passover Recipes from the Congregation

Noemi's Pineapple Short Ribs for Passover

Have ribs cut into 2" pieces. Broil to remove all fat. Combine dry
ingredients in a plastic bag, add meat a few pieces at a time, and shake to coat well. Place in a roasting pan or large casserole and let stand 30 (thirty) minutes. Combine tomato sauce and water and pour over meat.

Bake, covered, at 375 degrees F for 1 1/2 hours. Remove cover, and add pineapple with juice. Continue to bake until the meat is tender, stirring often. Serves 6-8.

Notes
I always make an extra batch of dry ingredients, just in case I need more. And I usually double the recipe. So that we have leftovers.

Click here for recipes to try after Passover.

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