Periodically, our church holds a Seder meal. We are frequently asked for the recipes, so here they are.

Recipes from the Seder Meal


CHAROSETH
Serves 12 at 1 heaping tablespoon per person

1 C chopped , peeled apples
1/4 C chopped walnuts
1/4 tsp cinnamon
1 tsp honey
1-2 Tbs grape juice

Mix all ingredients. This mixture is so tasty you may want to mix extra.

NOTE: Charoseth (multiple spellings) is supposed to turn brown to represent the brick mortar the Israelites used in Eygpt, so it should be ground to that consistency…mixing in a blender or food processor is recommended. The above proportions are very approximate. It should be sweet but the honey flavor should not dominate. The taste of each ingredient should be subtly noticeable in the final mixture.


PASSOVER PECAN BARS
Prepare and bake the crust at 350° in a 9x13 pan. While it is in the oven, you can mix up the filling. I recommend that you begin by toasting (either on broil in the oven or in a hot pan) enough pecans for both the crust and the filling—about 1/2C. Then grind ¼ C for the crust and coarsely chop the rest for the topping.

CRUST:
1 C matzo cake meal (The first time I ground the matzo meal in a blender. The second time, I used 1+1/2 C matzo meal and it turned out ok as well.)
1/2 C matzo meal
1C packed brown sugar
1/4 C ground toasted pecans
1/2 tsp cinnamon
1/4 tsp salt
6 Tbs butter
1 large egg white
cooking spray - - (I recommend lining the pan with parchment paper and then spraying with oil)

Combine all the dry ingredients in a mixing bowl; cut in the butter with a pastry blender until mixture resembles coarse meal. Add the egg white stirring just until moist. Press into the bottom of a 9 x 13 pan lined with parchment paper and grease well. Bake at 350° for 20 minutes or until edges begin to brown and filling appears set. Cool 15 minutes.

FILLING:
1 + 1/3 C packed brown sugar
1/2 C maple syrup
2 Tbs butter, melted
1 Tbs vanilla
1 tsp lemon juice
1/8 tsp salt
5 large egg whites
1 large egg
1/3 C flaked sweetened coconut
2 Tbs finely chopped toasted pecans

To prepare the filling, combine the all the ingredients except the coconut and pecans in a medium sized mixing bowl. Stir well with a whisk. Stir in the coconut and pecans. Pour over the prepared crust. Bake at 350° for 30 minutes or until set. Cool to room temperature. Cover and chill at least 1 hour.

ROASTED CHICKEN
One chicken quarter per person. For each five pounds of poultry, place the following in a deep roaster with a cover.
1 large onion, sliced
½ C diced celery
2 Tbs melted chicken fat or margarine (I don’t use this since there is almost always some fat chicken.)
Rub each piece of chicken with a mixture of the following:
1tsp paprika
1 tsp salt
¼ tsp ground ginger
2 Tbs matzo cake meal
1/15 tsp garlic powder
Place chicken on the vegetables and roast uncovered for 20 minutes at 400°. Turn the chicken over and roast 20 minutes longer. Lower the heat to 350° and add 3/4 C boiling water for each 5 pounds. Cover tightly and continue cooking until tender (approximately 75 minutes).

 

GRANDMA ROZ’S JEWISH BRISKET
3-5lb beef brisket
1 package onion soup mix
1 can of ginger ale
½ C of ketchup
3 onions, sliced
lots of garlic
1 oven roasting bag

Put all the ingredients into the oven bag, place it in a pan and bake two hours at 350°. Take the brisket out of the bad, pour the juices into the pan, and discard the bag. Slice the brisket against the grain and put it back in the pan. Cover with foil and continue to bake for another hour or two, until fork tender.

 

FUDGE BROWNIES
3 1/2 oz bittersweet chocolate
1/4 C butter
2 eggs
1/8 teaspoon salt
2/3 C sugar
1/2 C matzo cake meal
1/2 C coarsely chopped walnuts

Preheat oven to 350°. Melt chocolate and butter over hot water. Cool. Beat eggs and salt until thick and lemon colored. Gradually beat in sugar. Beat in cooled chocolate mixture. Gradually add cake meal and beat until well blended. Stir in chopped walnuts. Spread batter evenly in a greased 8-inch square pan. Bake at 350° for about 35 minutes. Cut into 9 squares while still hot. Cool in pan.

 

These recipes are from Chosen People Ministries. To learn more about Chosen People Ministries and other Jewish festivals, visit them on the web at www.chosenpeople.com.


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