• More Gluten Free Passover ’08

    by Jon on April 17, 2008 · 0 comments

    The cooking continues! Two days ago, I posted about the first few Passover recipes I made. Yesterday and today I made a few more dishes and will include them below.

    I hope all of your Passover preparations are going well!

    One of the desserts that is already made and in my freezer is a Frozen Strawberry Meringue Torte from Joan Nathan’s Jewish Cooking in America, a wonderful compendium of recipes collected from different sources by the author. I cannot find an online source for the recipe. I would highly recommend you add this cookbook to your collection. You won’t regret it. My copy is stained and dog-eared from so much use.

    Also in my freezer are 42 Chocolate Macaroons. They are served directly from the freezer. The combination of the chewy fudginess and the coconut is a marriage made in heaven. The recipe was passed onto me from my friend Phyllis.

    Passover Chocolate Macaroons
    Makes about 42 cookies

    4 egg whites
    12 ounces chocolate chips
    1 cup sugar
    1 tsp vanilla
    14 oz bag shredded unsweetened coconut
    a pinch of salt

    Beat egg whites until stiff. Melt chocolate chips (I did this in the microwave). Fold the melted chocolate, sugar, vanilla, coconut, and salt into the egg whites. Using a large soup spoon, drop batter onto cookie sheet. I highly recommend the silpat type sheets, they make it so easy to remove the cookies when they’re finished baking. The original recipe says to bake the cookies directly on a brown paper bag on the cookie sheet. Freeze and serve directly from the freezer.

    Next: this is the best damn kugel in the world. It seems like a ridiculous amount of oil, but it works! It freezes well, always a plus.

    Lacy Potato Kugel
    12 servings

    2 lbs. onions, diced
    2 – 3 tbsp canola oil
    2 lbs. Idaho potatoes, peeled
    4 large eggs, lightly beaten
    5 tbsp canola oil
    2 tsp salt
    fresh ground pepper
    1/4 cup potato starch
    1 cup boiling water
    1/4 cup oil

    Preheat oven to 500 degrees.

    Saute diced onion in 2 – 3 tablespoons of canola oil. While onion is cooking, grate potatoes using your food processors’ smallest disc. Squeeze as much of the liquid from the grated potato as possible. Place in a large mixing bowl.

    Add the sauted onions to the potatoes. Mix well to combine.

    Mix the eggs, 5 tbsp canola oil, salt, pepper into the potatoe/onion mixture.

    Sprinkle potato starch on top of this mixture. Pour the boiling water over the starch and combine thoroughly.

    Pour 1/4 canola oil into a 9 x 13 baking pan and heat in the oven for about a minute. Be careful that the oil doesn’t burn.

    Carefully pour the potato/onion mixture into the pan and bake for 20 minutes.

    After 20 minutes, reduce heat to 400 degrees and bake for 30 – 40 minutes or until the top is golden brown. Check after about 20 minutes – if it begins to burn, cover with foil.


    Saute diced onion until carmelized and golden.

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