Mostly Traditional Seder

February 8, 2010

5 min read


Excellent recipes for a classic, traditional Seder.

    Veal Stew

This recipe is adapted from a year-round recipe. It’s a special treat.


1/2 cup olive oil
3 pounds veal stew meat, cubed
4 tablespoons potato starch
8 garlic cloves, minced
3 cups chicken stock
1-1/2 cups white wine
1 tablespoon fresh rosemary (1 teaspoon dried)
1 teaspoon oregano
salt and pepper to taste


Heat oil in large Dutch oven and brown the veal. Sprinkle on potato starch and stir to coat. Add garlic and saute for a few minutes. Add remaining ingredients. Simmer, covered for 1-1/2 – 2 hours, until veal is tender. Serve over mashed potatoes (if you’re Sephardic, this would be good with rice).
Serves 12.

    Dried Fruit Compote

A Passover standard


1 pound bag of mixed dried fruit
1/2 pound dried apricots
1/2 cup sugar
1 tablespoon freshly grated lemon zest
1 tablespoon freshly grated orange zest
1 tablespoon fresh lemon juice
2 cups water


In a large bowl let the dried fruit and apricots soak in enough cold water to cover for 2 hours. Drain. In a saucepan combine the fruit with the sugar and the other remaining ingredients. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove pan from heat and allow to cool. This compote may be made up to one week in advance and kept covered and chilled. Serve at room temperature.
Serves 10.

    Famous Passover Brownies

These are really good, a little more like fudge than brownies. Their presentation isn’t the most beautiful but their taste makes up for it. They can be served at room temperature or right out of the refrigerator (my favorite way)


1 cup oil
4 eggs
2 cups sugar
1/2 cup potato starch
1 teaspoon vanilla sugar
1/2 cup cocoa
1 bag (2 cups) chocolate chips


Preheat oven to 350 degrees F. Grease a 9 x 9” baking pan. Combine all ingredients and pour into prepared pan. Bake for 30 minutes.

Makes 16 brownies. Recipe can be doubled. It’s so easy, your children can make this one. Can also vary it by adding marshmallow cream.

    Tomato Basil Gefilte Fish

This is unusual and always receives raving reviews.


2 ounces sun-dried tomatoes
2 tablespoons olive oil
8 large onions, peeled and sliced
2 logs frozen gefilte fish (preferably Ungars)
1 (8 ounce) bottle tomato basil salad dressing


Preheat oven to 350 degrees F. Rehydrate sundried tomatoes by covering with boiling water. Set aside. Heat olive oil and gently saute onions until translucent, about 10 minutes. Spoon about half the onions into the bottom of 2 loaf pans. Unwrap the fish loaves and place one in each pan. Add 1/2 a bottle of dressing to each pan. Apply tomatoes decoratively to the top of each loaf. Spoon remaining onions into pans on the sides of the loaves. Cook for 1/2 hour. Cover with foil and cook for another 1/2 hour. Cool and keep refrigerated. Serve at room temperature.

Serves 16-20.

    The Old Familiar Charoset

(and my personal favorite!)


2 cups chopped apples
2 cups chopped walnuts
2 teaspoons cinnamon
2 tablespoons sweet red wine


Combine and refrigerate. I know it’s supposed to remind us of the mortar for the bricks, but it happens to taste really good.

    Matzah Apple Kugel

There are many variations on this theme. This recipe comes from my good friend Laura who also enjoys the creative challenge of Passover.


6 matzas
6 eggs
1 cup sugar
1 teaspoon vanilla
2 tablespoons margarine, softened
1 cup soaked raisins
1/2 cup chopped pecans
2 granny smith apples, grated


Preheat oven to 400 degrees F. Break matzah into small pieces. Place in a medium-sized bowl and cover with hot water. Wait one minute and drain.

In another bowl, beat the eggs. Add sugar, vanilla, margarine, raisins, pecans and apples. Mix with the matza. Pour into greased 3-quart casserole. Sprinkle with cinnamon and sugar. Dot with margarine. Bake at 400 degrees for 10 minutes. Lower heat to 300 degrees and bake for another 20 minutes. Great warm or cold.
Serves 8.


How can it be Yom Tov without a tzimmes?


2 large sweet potatoes, peeled and cut into chunks
4 large carrots, peeled and cut into 1-inch chunks
1/2 cup dried apricots
1/2 cup pitted prunes
orange juice


Preheat oven to 375 degrees F. Combine potatoes, carrots and fruit in an oven-proof casserole dish or baking pan. Drizzle honey over mixture, varying the amount depending on how sweet you like it. Pour enough orange juice over mixture to cover the bottom with 1/4 inch of juice. Cover casserole tightly and bake for 1-1/2 hours.
Serves 8.

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