Passover Favorite Recipes

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Coconut Macaroons

Ingredients

Units Scale
  • 2 egg whites
  • 1/4 cup granulated sugar
  • 7 oz sweetened condensed milk
  • 9 oz sweetened shredded coconut
  • pinch of salt
  • bittersweet chocolate for dipping (optional)

Instructions

  1. Heat oven to 300 degrees.
  2. In a mixing bowl, whisk egg whites until frothy, then add sugar and beat for another minute.
  3. Add condensed milk salt and coconut and stir until combined.
  4. Place in small circles on a parchment lined baking sheet and bake for 30 minutes or until golden brown.
  5. Transfer to baking rack and cool completely.
  6. Dip in melted chocolate, if desired.

Keywords: coconut, macaroons, passover

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Matzoh Balls with Fresh Herbs

Ingredients

Units Scale
  • 1/2 cup matzoh meal
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 eggs
  • 2 tbsp vegetable oil
  • 2 tbsp soda water
  • 1 tbsp fresh chopped dill
  • 1 tbsp fresh chopped parsley
  • 1 tbsp fresh chopped chives
  • 6 cups water

Instructions

  1. Whisk the eggs, salt, baking soda, vegetable oil and herbs together.
  2. Stir in the soda water and the matzoh meal.
  3. Allow to rest in the refrigerator for one hour.
  4. Place the water to boil and roll the matzoh into tablespoon sized balls.
  5. Place gently in simmering water and cook for about 8-12 minutes or until they have risen to the surface and are fluffy.
  6. Serve with chicken soup and carrots.

Keywords: matzoh balls, passover, herbs

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Horseradish Scalloped Potatoes

Ingredients

Units Scale
  • 8 Yukon Potatoes, scrubbed and sliced very thin on a mandolin
  • 4 garlic cloves, minced
  • 1 large red onion, minced
  • 2 cups grated parmesan
  • 4 tbsp freshly grated horseradish
  • 2 cups milk
  • 3/4 cup heavy whipping cream
  • 45 sprigs thyme, destemmed
  • salt and pepper to taste (generous)

Instructions

  1. Heat the oven to 375.
  2. Whisk the milk, cream, salt, pepper, garlic, red onion, thyme, half the parmesan cheese, and horseradish together in a large mixing bowl.
  3. Add the potatoes and toss.
  4. Place in two, medium sized, baking dishes and sprinkle remaining parmesan on top.
  5. Grate a fine layer of horseradish on top.
  6. Cover with foil and bake for about 45 minutes.
  7. Uncover and bake for another 15 minutes until the top is bubbling and browned.

Keywords: potatoes, horseradish

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Share a photo and tag us @DinnerReinvented — we can’t wait to see what you’ve made!

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