The authors of the wildly popular A Taste of Pesach have done it again, compiling another comprehensive collection of Passover family favourites! A Taste of Pesach 2 provides easy-to-prepare recipes and gourmet presentations that family and friends will find irresistible on Pesach – and all year round.
The first Taste of Pesach book brought together the very best Passover recipes from the famous mailing series of Yeshiva Me’on HaTorah in Roosevelt, N.J., – and it was an instant success. Now, A Taste of Pesach 2: Trusted Favorites, Simple Preparation, Magnificent Results, published by Artscroll in February, brings home even more. It’s packed with more delicious recipes, more great serving ideas and more ways to make Pesach delicious. This extended collection of kosher for Passover family recipes, presented in a down-to-earth compilation, will have you turning to it again and again for recipes and menu ideas all year long.
Beautifully photographed in an easy-to-follow format, A Taste of Pesach 2 takes home cooks from appetizers through mains and sides and mouth-watering desserts, providing everything needed to serve up spectacular Passover meals to friends and family. With over 150 recipes that can be enjoyed year-round, over 140 are gluten-free (non-gebrokts). The authors have also provided delicious menu ideas, so creating Pesach meals can be easy and delicious.
Some of the recipes in A Taste of Pesach 2 include:
• Matzah kugel
• Apple-apricot kugel
• Praline chicken
• Miami ribs
• Brisket in a bag
• Osso buco
• Doughless potato knishes
• Pears in custard
• Melted chocolate cookies
The authors have even provided a chapter called Plate It that shows you how to “plate gourmet so that you don’t need to cook gourmet,” with step-by-step photo instructions that provide a springboard for further creativity.
A Taste of Pesach 2 incorporates timeless classics with modern cuisine, resulting in a creative cookbook that will appeal to young and old alike. Whether you’re a savvy gourmet chef or a novice cook, a lover of traditional foods or an adventurous modern culinary artist, there is something for everyone!
All the contributors to A Taste of Pesach 2 are volunteers at Yeshiva Me’on HaTorah, a high school and talmudic college in New York state.
Pastrami Egg Rolls
Adapted from A Taste of Pesach 2
Meat – Yields 18 Egg Rolls
A new way to serve the ubiquitous crepe that is synonymous with Pesach. Baking it uncovered gives it a real egg roll wrapper texture.
o 8 eggs
o 1 cup potato starch
o 1 cup water
o 1/2 tsp salt
o oil, for frying
o 1 tbsp oil
o 2 onions, julienned
o 8 oz shredded green cabbage
o 8 slices pastrami
o 1/2 tsp garlic powder
1. Prepare the crepes: beat eggs lightly, add remaining ingredients. Don’t overbeat.
2. Heat 1 tbsp oil in a 10-inch non-stick frying pan. Pour a scant 3/4 cup batter into hot pan. Swirl pan to cover the bottom completely. As soon as batter is set, use a spatula to carefully flip over for 15 seconds. Remove from pan. Continue until all batter has been used. You may need to re-grease pan in between crepes.
3. Prepare the filling: in a large skillet, heat oil. Add julienned onions and shredded cabbage. Sauté until onions are soft and cabbage is wilted. Add pastrami strips and garlic powder. Sauté for 5 minutes, stirring frequently.
4. Make the egg rolls: preheat oven to 350 F. Line a baking sheet with parchment paper.
5. Place 1/3 cup filling at one edge of a crepe. Fold top and bottom in, then roll, starting from filling. Place seam-side down on prepared baking sheet. Repeat with remaining crepes and filling.
6. Bake uncovered for approximately 20 minutes until crispy.
Citrus Sea Bass
Adapted from A Taste of Pesach 2
Pareve – Yields 4 servings
The stunning presentation is part of this sea bass recipe. When eaten together, the citrus fruits and avocado complement the subtle flavours of the fish. The bonus is that its beauty will surely enhance your yom tov table. Easy to prepare and always gourmet, this is a must on your menu this year.
o 2 oranges
o 2 pink grapefruits
o Salt, to taste
o Pepper, to taste
o 4 (6-oz) skinless sea bass fillets
o 1 tbsp oil
o 1 avocado, diced just before serving
o 4 tbsp avocado oil
1. Preheat oven to 450 F.
2. Using a small sharp knife, cut off all peel and white pith from fruit. Working over a medium bowl, cut between membranes to release segments into bowl.
3. Squeeze juices from membranes into the bowl, then discard membranes. Drain fruit, reserving 1/2 cup fruit juices. Return the 1/2 cup of reserved juice to the bowl with fruit.
4. Season fillets with salt and pepper. Heat oil in a large skillet over high heat. Add fish; cook until golden brown and releases easily from pan, 6-8 minutes.
5. Transfer fish gently to a 9×13-inch pan, cooked side up. Bake until just opaque in the centre, 5–10 minutes.
6. Divide fruit and avocado between individual plates. Top each with a sea bass fillet. Spoon 2 tbsp citrus juices and 1 tbsp avocado oil over the fish and fruit on each plate.
Glazed Chocolate Cake
Adapted from A Taste of Pesach (Artscroll/Shaar Press/2014)
Pareve – Yields 15–20 servings
When a neighbour who was following a gluten-free diet taste-tested this recipe, she returned an empty pan two hours later. She couldn’t believe that her children had polished it off without even suspecting that it was made without flour!
o 5 eggs
o 1 1/2 cups sugar
o 1 tsp vanilla sugar
o 1 cup oil
o 1 tsp vanilla extract
o 1/2 cup cocoa
o Pinch of instant coffee
o 3/4 cup potato starch
o 1 tsp baking soda
o 1 tsp vinegar
o 1 cup confectioner’s sugar (or more, as needed)
o 3 tbsp hot water
o 3 tbsp cocoa
o 3 tsp oil
1. Preheat oven to 350 F. Lightly grease a 9×13-inch pan.
2. Using an electric mixer, cream eggs, sugars, oil and vanilla extract in a large mixing bowl until light in colour, thickened and creamy. Add cocoa, coffee and potato starch.
3. In a small bowl, combine baking soda and vinegar. Add to batter. Mix well.
4. Pour batter into prepared pan. Bake for 40 minutes. Allow to cool completely before glazing.
5. When cake is completely cooled, in a large bowl, combine glaze ingredients, stir until thick enough to pour. Pour over cake to cover.
Norene Gilletz is the leading author of kosher cookbooks in Canada. She is the author of 12 cookbooks and divides her time between work as a food writer, food manufacturer, consultant, spokesperson, cooking instructor, lecturer and cookbook editor. Norene lives in Toronto, and her motto is “Food that’s good for you should taste good!” For more information, visit her website at gourmania.com, or email her at firstname.lastname@example.org