HOLIDAYS
HOLIDAYS
Sing your way into Passover Brunch. Passover is a time for family traditions but there's no reason why you can't include some of your own. We love to make the holiday into a true family affair by hosting a Jazzy Passover Brunch Gourmet the Easy Way:
Have fun with these history tidbits and remember to check out more ideas on our Passover page.
Enjoy some delicious recipes and Good Pesach!
Apple Cinnamon Matzo Brei features raisins, toasted pecans and matzo. Easy to make and absolutely delicious, it is best prepared just before serving.
Ingredients
- 1/4 Cup whole pecans, broken into 1/2-inch pieces
- 5 tablespoons unsalted butter
- 2 Granny Smith apples, peeled and cut into 1/2-inch dice
- 5 tablespoons sugar
- Juice of 1/2 lemon
- 1/2 Teaspoon ground cinnamon
- 1/2 Cup golden or dark raisins
- 8 sheets matzo
- 3 cups boiling water
- 4 large eggs
- Pinch of coarse salt
Steps
- Preheat the oven to 350 degrees. Place pecans in a single layer on a rimmed baking sheet; toast in oven until they are light golden and aromatic, about 7 minutes. Shake pan halfway through baking to make sure the nuts toast evenly. Set aside to cool.
- In a medium saute pan set over medium-high heat, melt 1 tablespoon butter. Add apples; cook until lightly browned, about 5 minutes. Sprinkle 3 tablespoons sugar over apples; cook, stirring occasionally, until sugar has dissolved and caramelized, about 8 minutes. Stir in lemon juice, cinnamon, and raisins. Remove pan from heat; set aside.
- Break matzo sheets into 3-inch pieces, and place in a colander set in the sink. Pour 3 cups boiling water, one cup at a time, over the matzo, and drain.
- In a medium bowl, whisk eggs. Add salt and remaining 2 tablespoons sugar. Stir in the soaked matzo; mix until well coated.
- Melt remaining 4 tablespoons butter in a large skillet set over medium-high heat. Add matzo mixture, and cook until golden brown on both sides, about 10 minutes. Stir in two-thirds of the apple mixture until warm; transfer to a serving plate. Garnish with the reserved toasted pecans and the remaining apple mixture. Serve immediately.
This fried egg and vegetable hash recipe is perfect for a Passover Brunch but makes a great anytime meal as well.
Ingredients
- 1 1/4 pounds small red potatoes
- 1/2 pound carrots, about 4, peeled
- 2 teaspoons unsalted butter, plus more for frying eggs
- 2 tablespoons olive oil
- 1 large onion, about 3/4 pound , peeled and chopped
- 3 red peppers, cut into 1/2-inch cubes
- 1 Tablespoon fresh thyme, or 1
- 1 Tablespoon fresh rosemary
- 1/2 pound asparagus
- 1 Cup Homemade Chicken Stock, or low-sodium canned, or water
- Coarse salt and freshly ground pepper
- 8 large eggs
- 1 scallion, green and white parts thinly sliced, for garnish
Steps
- Fill a medium saucepan with cold water, and add potatoes. Bring to a boil, reduce heat, and simmer for 5 minutes.
- Add carrots, and continue cooking until vegetables are just tender, 10 minutes more.
- Remove from heat, drain vegetables, and set them aside until cool enough to handle. Cut potatoes and carrots into 1/2-inch cubes.
- In a large nonstick skillet, heat 1 tablespoon butter and oil over medium heat.
- Add onion, and cook until transparent and golden at edges, about 10 minutes.
- Add red peppers, and cook, stirring another 10 minutes, or until soft. Add half the thyme and rosemary. Add potatoes and carrots, and mix well. Cook over medium heat, stirring only occasionally, until a golden crust forms on potatoes, about 15 minutes.
- Cut off asparagus tips, and cut remaining tender parts into 1/2-inch lengths.
- Discard woody ends. Add tips and pieces, remaining thyme and rosemary, and stock to skillet, and cook a few more minutes, until stock reduces and thickens slightly and asparagus is tender.
- Season to taste with salt and plenty of pepper.
- Transfer to a serving platter; keep warm.
- Heat remaining tablespoon butter in a large skillet over medium heat, and fry eggs. Serve eggs on a bed of hash, and sprinkle with scallions. Serve immediately.
A fresh drink that will enhance your Passover experience.
Ingredients
- 6 ripe passion fruit, cut in half
- 1 chilled bottle champagne
Steps
- Squeeze juice of 1 passion fruit into each champagne glass. Add some of the seeds to each glass. Fill with champagne; serve.
What is good music for Passover? We know you're wondering, we may even have the answer.
More Passover Fun
Celebrate with Friends and Family
- Get Crafty and Create New Passover Traditions With your Kids
- Top 3 Flourless Passover Desserts
- Food In Bloom
Pair one instrumental cd (like David Yakobian) with one lyrical cd (like Jacob Balshan) for a selection of festive, interesting music.
Enjoy Passover with your kids in an easy but fun way.
Steps
- Share with children Passover Printables. Color in history and play Passover word search!
Passover is the Festival of Spring and Freedom. It's also a time for traditions both old and new.
Take the seder plate, all the food Jewish people make blessings on before the main meal, each one helps to tell the story of going out of Egypt and going to the Promised Land.
Transform a traditional seder plate with tastes of Spring. The traditional spring vegetable is usually parsley. Instead, jazz it up with steamed asparagus, celery, mint, basil, butter lettuce or just look around the green grocers for inspiration. Any pleasant tasting green spring vegetable will do.
Take the seder plate, all the food Jewish people make blessings on before the main meal, each one helps to tell the story of going out of Egypt and going to the Promised Land.
Transform a traditional seder plate with tastes of Spring. The traditional spring vegetable is usually parsley. Instead, jazz it up with steamed asparagus, celery, mint, basil, butter lettuce or just look around the green grocers for inspiration. Any pleasant tasting green spring vegetable will do.
Traditonal Parts of a Sedar Plate are unveiled here for you to enjoy.
Unleavened Bread
In their haste to leave Egypt and escape slavery, the Israelites had no time to let dough rise for bread. Their only provision was matzoh, which is made of wheat but not allowed to ferment or rise. Matzoh is a perfect example of how the food we eat is intricately woven into history, traditions and culture. It is the bread of both slavery and of freedom.
Roast Lamb Bone
The roasted lamb bone symbolizes the lamb that was sacrificed at the Holy Temple of Jerusalem on the eve of the exodus of the Israelites from Egypt. The blood of that ancient sacrifice was used to mark the doors of the Israelites, so they might be "passed over." Today, many families substitute a chicken or turkey neck for the lamb. Whichever meat you choose, roast it in the oven until done, then scorch over a flame, like a gas burner or grill. Jewish vegetarians have been known to use a whole roasted beet instead of lamb.
Roasted Egg
Eggs symbolize the perpetual cycle of life, from birth to death to re-birth. To roast eggs, first hard boil them, then, using tongs, hold over a gas burner or candle flame.
Roasted Herbs
Fresh horseradish, without beets or vinegar, graces the Seder plate to symbolize the bitterness of slavery.
Greens
Greens, usually fresh parsley or celery tops, represent re-birth and spring.
Salt Water
The greens are traditionally dipped in salt water, which symbolizes the tears of the Hebrew slaves.
Charoset
A traditional Passover dish, charoset consists of a mixture of chopped fruits, usually apples, nuts, raisins, spices and wine. The mixture represents the mortar Hebrew slaves used to make bricks for the Pharaoh Ramses II.
Unleavened Bread
In their haste to leave Egypt and escape slavery, the Israelites had no time to let dough rise for bread. Their only provision was matzoh, which is made of wheat but not allowed to ferment or rise. Matzoh is a perfect example of how the food we eat is intricately woven into history, traditions and culture. It is the bread of both slavery and of freedom.
Roast Lamb Bone
The roasted lamb bone symbolizes the lamb that was sacrificed at the Holy Temple of Jerusalem on the eve of the exodus of the Israelites from Egypt. The blood of that ancient sacrifice was used to mark the doors of the Israelites, so they might be "passed over." Today, many families substitute a chicken or turkey neck for the lamb. Whichever meat you choose, roast it in the oven until done, then scorch over a flame, like a gas burner or grill. Jewish vegetarians have been known to use a whole roasted beet instead of lamb.
Roasted Egg
Eggs symbolize the perpetual cycle of life, from birth to death to re-birth. To roast eggs, first hard boil them, then, using tongs, hold over a gas burner or candle flame.
Roasted Herbs
Fresh horseradish, without beets or vinegar, graces the Seder plate to symbolize the bitterness of slavery.
Greens
Greens, usually fresh parsley or celery tops, represent re-birth and spring.
Salt Water
The greens are traditionally dipped in salt water, which symbolizes the tears of the Hebrew slaves.
Charoset
A traditional Passover dish, charoset consists of a mixture of chopped fruits, usually apples, nuts, raisins, spices and wine. The mixture represents the mortar Hebrew slaves used to make bricks for the Pharaoh Ramses II.
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