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A Seder to Impress Your Mother-in-Law

May 9, 2009 | by

Recipes that everyone will love!

    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.

    Chocolate Mousse Cake

This is a big hit. It could be made during the year as well but I like to save it for a Passover treat.


8 ounces semisweet chocolate
1/2 cup margarine
8 eggs, separated
1 cup sugar
1 teaspoon vanilla


Preheat oven to 325 degrees F. Melt chocolate with margarine over very low heat. Stir until smooth and set aside. Beat egg yolks with 3/4 cups sugar. Gradually stir in chocolate and vanilla. Beat whites until soft peaks form. Gradually add remaining sugar and continue beating until stiff. Gently fold whites into chocolate mixture. Pour 3/4 of batter into a 9-inch springform pan. Cover and refrigerate remaining batter. Bake cake for 35 minutes. Cool completely. Spread remaining batter over top of cake. Refrigerate overnight . Can also be frozen.
Serves 10.

    Poached Pears

This elegant dessert comes from the now New York kitchen of my dear friend Elizabeth. You can serve it with chocolate sauce or with custard sauce.


3-1/2 cups water
2 cups sugar
1 cinnamon stick
2 teaspoons vanilla
4 pears


Bring water, sugar and cinnamon stick to a boil. Add vanilla and simmer for 5 minutes. Add pears and cook for 1/2 hour, covered. Remove pears. Let syrup cook and store pears in refrigerator in cooled syrup. Serve with custard sauce or chocolate sauce.

    Custard Sauce

1 cup pareve milk
3 tablespoons sugar
3 egg yolks
1 teaspoon vanilla


Bring milk to a boil. In a separate bowl, beat sugar and yolks. Stir in hot milk and continue to beat. Return mixture to saucepan and stir over low heat until it thickens. When cool, add vanilla. Store in refrigerator.

    Chocolate Sauce

1 cup chocolate chips
1 teaspoon water
1 teaspoon oil


Combine in small saucepan over low heat until chocolate melts. Drizzle over pears.

    Colorful Gefilte Fish Terrine

This is attractive, unique and delicious.


3 logs frozen gefilte fish (preferably Ungars), defrosted
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 teaspoon dried dillweed
3 carrots, peeled and grated
1 tablespoon prepared white horseradish


Preheat oven to 350 degrees F. Place 3 loaf pans inside a large roasting pan filled with 1-1/2 inches water. Take one plain loaf and divide among the 3 pans. Pat it down. In a medium-sized bowl, mix one loaf gefilte fish with the spinach and dill. Divide among the 3 loaf pans and pat down. Rinse bowl and then mix last loaf with the carrots and horseradish. Divide among the 3 pans and pat down. Bake for 1 hour. Remove pans from water bath to cool. Refrigerate. To serve, unmold and slice.
Serves 24 –30.

    Jerusalem Charoset

1/2 cup dates, chopped
1 cup chopped apples
1/2 cup chopped walnuts
1/2 cup chopped almonds
1/4 teaspoon ginger
1 teaspoon cinnamon
1-2 tablespoons sweet red wine


Combine and refrigerate.

    New Potatoes with Dill and Garlic

This is very easy and very good.


4-5 pounds small new red-skinned potatoes, scrubbed
1 tablespoon kosher salt
1 tablespoon dried dill weed.
1 head garlic, cloves separated and peeled
1/2 cup margarine


Preheat oven to 350 degrees F. Combine all ingredients in baking pan. Bake for 2 – 3 hours, the longer the better.

    Roasted Portobello Mushrooms

This is from Nancy Weisbrod who teaches vegetarian cooking. The texture and taste of this dish resembles meat. They can be served hot as part of the meal or at room temperature as a salad.


6 portobello mushrooms
1-2 tablespoons olive oil
2 teaspoons kosher salt
1-2 teaspoons balsamic vinegar


Preheat oven to 375 degrees F. Wash the mushrooms well and trim the earthy stems by about 1/2 inch. Slice the mushrooms thickly. Scatter over a parchment-lined baking sheet. Drizzle with the oil and vinegar and sprinkle with the salt. Roast in the oven for 20-30 minutes.

Hard to tell how many they serve since they get eaten up very quickly!


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