Matzav Mazon: Pesach Recipes: Part III


gourmet-kosher-cookingBy: for

It’s crunch time! If you are still gathering your last-minute recipes or have even already begun to cook, these jus may be the perfect additions to your menus. Here is our third installment of brand-new for 2011 delicious gourmet Passover recipes, for use at your seder, or for over chol hamoed. These recipes are so good, you’ll want to serve them all year long. Start collecting recipes now so you’ll have time to get everything you need without any stress or time crunch.

For Passover 2011, Gourmet Kosher Cooking presents an entire Passover site, complete with hundreds of new recipes, tips, and products:


Chicken Balls

These are a nice alternative to matzo balls.


1 large potato, peeled, cut into 1-inch pieces
1 pound ground chicken
2 eggs
1 carrot, grated, optional
½ teaspoon salt
Liquid for cooking – either chicken soup or water


Put potato in a pot and cover with water and sprinkle of salt. Cook until cooked through but not soft. Drain water.

In a food processor fitted with a metal blade, blend together the potato, 1 egg, chicken, and salt. The mixture should be soft. Add 1 more egg. Blend until mixed.

Wet hands and form the mixture into balls (I make golf ball size because they puff up a bit). Drop into boiling chicken soup. Turn down the heat, cover and simmer until cooked through, about 30 minutes. Alternatively, you can cook these in boiling salted water. The liquid becomes a mild chicken stock and can be used later where chicken stock or flavored liquid is needed.


Red and Green Leaf Salad with Candied Walnuts


¼ cup balsamic vinegar
2 tablespoons brown sugar
Juice of a lemon
2/3 cup olive oil
Salt and pepper for seasoning
7 cups mixed lettuce, romaine, endive, red and green leaf
Sliced red onions
Candied walnuts or  other nuts


Boil balsamic vinegar, brown sugar, and lemon juice in a saucepan until thickened (about 5 minutes).
Whisk in the olive oil and salt and pepper. Combine torn romaine lettuce and red endive in a large bowl.
Add red onion, scallions, parsley, and candied walnuts.
Toss with the dressing.


Apricot Chicken with Quinoa- Almond Pilaf


1 cup apricot preserves
4 tablespoons kosher for Passover mustard
4 tablespoons red wine
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper, or black pepper
1/2 teaspoon garlic powder
2 chickens cut up in 1/8’s

1 box (12 ounces) quinoa* (about 2 cups)
2 cups chicken broth
1 onion, chopped
1 teaspoon sugar
2 tablespoons balsamic vinegar
2 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon black pepper, or to taste
½ cup craisins
½ cup basil, finely chopped
½ cup sliced almonds, toasted


Chicken: Whisk the preserves, mustard, red wine, salt, cayenne, and garlic powder together in a baking dish. Add the chicken and turn to coat in the marinade. Cover and refrigerate for a least 1 hour or preferably overnight, turning occasionally.

Preheat the oven to 350 degrees.

Uncover the chicken and the marinade and place in the oven and bake until the chicken is golden and cooked through, 50 – 75 minutes.

For the Pilaf:

Wash the quinoa in a colander or a sieve with cold water and drain off all the liquid. Place the washed quinoa, chicken broth, and 2 cups of water in a medium saucepan and bring to a boil over high heat. Reduce the heat to low and simmer uncovered until the quinoa is tender and has absorbed the liquid, 12 to 15 minutes. Move the quinoa into a large bowl. In a medium skillet, heat 1 tablespoon olive oil. Cook the onion until translucent. Add the sugar and cook until the onion is slightly browned and caramelized. Turn off the heat. In a separate bowl, whisk the balsamic vinegar, olive oil, salt and pepper together in a medium bowl. Pour over the quinoa. Add the cranberries, onions, basil and toss to coast.

To serve:
Place the quinoa on a plate. Top with the chicken, extra cooking liquids from the chicken pan and sliced, toasted almonds.

* The cRc approves the use of whole grain quinoa for Pesach on the following conditions:

The quinoa is imported exclusively from Bolivia and packed by companies that pack whole grain quinoa exclusively. While there may be others, Ancient Harvest and Trader Joe’s are two brands that only import quinoa from Bolivia and only pack whole grain quinoa.

The quinoa must be carefully inspected by hand before Pesach.
This is done by spreading quinoa, one layer at a time, on a board or plate, and check to be sure that there are no other grains or foreign matter mixed in with the quinoa. [This type of inspection would not help with Quinoa flour, pasta or any other version of quinoa which is not permitted on Pesach].

Chunky Potato and Avocado Salad

6 pounds small red potatoes
1 cup mayonnaise
½ cup nondairy creamer
2 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon sugar
¼ teaspoon pepper
¼ teaspoon dill
2 avocadoes


Place potatoes in a large pot with water to cover. Bring to a boil, reduce heat and simmer for about ½ hour, until potatoes are tender. Drain and cool slightly. Cut potatoes in half. In a large bowl, whisk together the mayonnaise, nondairy creamer, vinegar, salt, sugar, pepper and dill. Gently toss with potatoes, cover and refrigerate – at least 4 hours or overnight. Before serving, peel avocadoes and cut into chunks. Toss gently with potatoes.

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