Heritage Florida Jewish News - Central Florida's Independent Jewish Voice

Passover has always presented some unique challenges to daily food preparation, but several events during that time of year has given me opportunities to develop new recipes. One son had a Passover bris.

My daughter married the day before Passover. It was an afternoon wedding and I felt obligated to serve the out-of-town guests dinner. With a little advanced planning, I made sure to kosher the kitchen early. We used disposable plates and silverware. The simple menu for 24 guests consisted of vegetarian matzana (Matzah Lasagna), Apple-Celery Slaw, Tossed Salad and Artichoke Dressing with Basil Pesto, Passover Rolls, and Passover Chocolate Cake with Whipped Cream Frosting-all kosher for Passover. The next day many of the wedding guests joined our family for a full seder. The complete menu and count down schedule, with all the recipes and photos, are the basis of the cookbook, “What to Do with Your Leftover Matzah, the Fifth Question, the Complete Guide to the Perfect Passover.”

The most fun was presenting a Lazy Susan at the end of the Passover meal with Mandelbrot, Earl Grey Tea Cookies, Coconut Macaroons, Expresso Chocolate Brownies, Matzah Toffee Chocolate, Mocha-Truffle Candy and Spiced Nuts, all included in the cookbook and kosher for the Seder.

Birthday cakes during Passover

The two birthdays of my sons, that often came during Passover, were also a challenge. Even one of my sons-in-law had a birthday the same day as one of my sons. It took me a few holidays to perfect a cake worthy of a birthday celebration, but I actually have developed a few impressive cakes that rival any usual birthday cake, including Banana Sponge Cake and and Almond Torte with Coconut and Nut Frosting and the Passover Chocolate Cake.

Below are a few of the Passover recipes. The rest can be found by logging onto Amazon.com and writing Myrna Ossin in the search engine to pull up the book from the author. Each recipe is photographed in color, labeled dairy, meat or parve and the book is Rabbi approved for you to enjoy for a wonderful Passover. “What to Do with Your Leftover Matzah, the Fifth Question, the Guide to a Perfect Passover” also includes, explanations of Passover rituals and customs and is the perfect hostess gift.

Passover Flatbread

Makes 11”x13” flatbread

Preheat oven to 400 degrees. 

6 cups farfel (about 8-10 cups matzah broken into 1/2-inch pieces

3 cloves of garlic thinly sliced

1/2 small red onion that has been soaked 5 minutes and thinly sliced

3 cups boiling water

4 large eggs

1/2 tsp. salt

1/4 tsp. pepper

15-20 fresh basil leaves

5 stems of parsley

1 pint heirloom yellow, red, and purple cherry tomatoes, cut n halves

1-2 tsp. Italian seasoning (optional)

In a large bowl place farfel. Pour boiling water over the farfel. Allow to soften 5 minutes. Beat eggs in a small bowl. Add to cooled farfel and mix. Add salt and pepper and mix. Pour onto silicone sheet or greased baking tray with sides. Level the mixture to the appropriate dimension. Bake for 10 minutes. Remove from oven and arrange herbs and tomatoes to look like flowers Continue baking for another 10 minutes or until the crust is baked thoroughly. Cut in squares to serve.

Passover Mandel Bread

Makes 24-30 cookies

3 eggs

1 cup sugar

1 cup oil for Passover

2 tsp. arrowroot or Passover potato starch

1/4 cup raisins

3/4 cup pecans, finely chopped

1 tsp. cinnamon

2 1/4 cups matzo meal

2/3 cup cinnamon/ sugar mix (about 2 tsp. cinnamon)

Mix all the ingredients together. Make 1-inch by 15-inch strips, 2 logs per greased cookie sheet. Sprinkle with a mixture of cinnamon/sugar. Bake 425 degrees for 10 minutes. Remove them from the oven and cut strips on the diagonal every 1/2 inch. Place them, cut side down, and sprinkle with more cinnamon/sugar mixture. Continue baking them at 300 degrees until light brown and crisp for about 20 minutes. Turn them over and sprinkle with more cinnamon/sugar mixture. Continue baking to brown the second side.

Note: pesticide-free hibiscus flowers shown in the photo are edible and the flower petals make wonderful tea that is very calming.

Complete instructions for tea are in the cookbook “Favorite Recipes from Central Florida” by the author. 

The recipe for Mandel Bread is from “What to Do with Your Leftover Matzah” by Myrna Ossin.