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Passover Cooking "Master Class" - Recording and Recipes - March 21, 2021

 

Thank you to our chefs for inspiring us with their favourite Passover recipes:

  • Chopped Liver by Michael Shmukler
  • Chopped Herring by Rael Wienburg
  • Banana Chocolate Chip "Cake" by Daryl Fridenberg
  • Matzah Brei Pancakes by Linda Zimmerman

Find recipes here

Recipes and a recording of our session are now available!

Favourite Passover Recipes from our members

1.  LINDA ZIMMERMAN

Coconut Macaroons

Click here for recipe

Someone must have posted changes to this recipe online.  The version I have does NOT use cream of tartar at all, and mine says 1/4 teaspoon kosher salt. (I used just a pinch of regular salt.) 

My recipe says it makes 16 macaroons, but I got 27 this time. This recipe says it makes 42.  Must be tiny ones.  

My son-in-law makes these macaroons for our Passover seder, and his are fabulous!  You don't have to wait for Passover.  These are great any time, and it's a bonus to find a "cookie" recipe with no fat and no wheat.

 

 2.  LINDA ZIMMERMAN

Matza Maple Pecan Tart

 

3.  DINAH FRANK

Passover Cookies (from Judy Frank)

  • 1 egg
  • 1/3 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 pear or apple, grated
  • 1/8 tsp cinnamon 
  • 3/4 tsp Passover baking soda
  • 1 cup matzo cake meal
  • 1/4 cup chopped nuts (walnuts or pecans)
  • 1/4 cup raisins

In large bowl, beat egg slightly.  Add oil, sugar, cinnamon, and fruit.  Add baking soda, cake meal nuts and raisins one at a time, mixing after each addition.  Batter will be thick.  Drop by teaspoonfuls on cookie sheet that has been sprayed with oil.  Bake at 350 for 10-12 minutes.  Makes 1.5 dozen cookies.

 

4. JIM STEVENS

Pizza Seasoning

Did you know you can make your own pizza seasoning at home? It’s so handy to have whenever you’re in the mood to have a pizza night – one of our favorite dinner recipes! You don’t need much- just a few ingredients! So dig around in you spice drawer/cabinet and look for the following herbs and seasonings:

  • oregano
  • basil
  • dried onion flakes
  • garlic powder
  • thyme
  • fennel
  • paprika
  • ground black pepper

Use during Passover or anytime of the year.

 

5.  RAEL WIENBURG

  

 

6.  SUSAN DEAN

Passover Cake

This cake is so good, you'll want to make it all year long.  Very rich.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

7.  SUSAN DEAN

Caramel Matzah Crunch - from Louise Shanfeld (you know it's good!)

 

 

 

 

 

 

 

 

 

 

8.  SHAUL SHECTER

Shecter’s Internationally Famous Matzah Brei:

This Matzah Brei has been in 4 US states and 2 Canadian Provinces as well as Israel
Finely chop/dice:
  • Green Onions (both ends)***
  • Tomatoes
  • Green Peppers
  • Red Peppers
  • Orange Peppers
  • Minced garlic
Eggs (number depends on how many people you're serving) 
Matzah* (pass it quickly under cold water)
Sear the veg ingredients
Start with the onions and once they begin to “clarify” add the rest.
Break the matzah into chunks and add into the eggs and cover with egg goop.
Cook the mixture in the frying pan with the veggies and mix together **to cook fully.
For variety you can add egg whites that you whip to a froth, then scramble the full eggs add the Matzah and while cooking you can “fold in” the egg whites.
*** You can use red onion etc. as well. Sometimes we also added potatoes 
**Add the secret ingredient in here while cooking [As Gibbs says on NCIS about secrets — unfortunately Judith knows this ingredient so we cannot share it here] 
*Yehuda unsalted matzah works best, Yehuda GF matzah with onion is better, finally Streits unsalted matzah 
OK I have tried Aviv Israel Matzah and it is passable.

 

9.  IRINA SANATANI

German Ricotta or Quarkauflauf süß (i.e.sweet)

  • 1 container smooth full fat ricotta ( 475 g) or 1.5-2 containers of quark (about 500g)
  • 3 eggs
  • 2 tbsp of heavy cream
  • 125 g or about 1/2 cup sugar 
  • 75 g or 1/4 cup fine almond flour or matzo meal
  • 1tsp vanilla extract
  • zest of 1 lemon or 1/2 tsp lemon flavouring
  • butter for the form
  • fruit for the top (your choice, we like mixed berries, pitted cherries or peaches fresh or frozen, apples work really well too)
  • vanilla sugar 1 packet or cinnamon
Butter the baking form of choice (we like 9x9 pan). 
Preheat oven to 425 F.  separate eggs
beat egg yolks with sugar till pail and creamy  add vanilla and lemon zest if using 
add heavy cream and beat to combine  mix in almond flour or matzo meal and then beat in quark or ricotta
in a clean bowl beat egg whites separately till stiff and glossy but not dry  gently fold egg whites into main mixture
place combined mixture into your baking dish and top with about 1-1.5 cups of fruit (enough to cover the surface) and sprinkle cinnamon and little bit of sugar or vanilla sugar over the fruit
Bake for about 40 min till set and top is golden. Let cool about 30 min-1 hour before serving.
We like to serve this warm with mango sauce or ice cream as dessert or cold for breakfast the next day. 
Enjoy!
 
10. TERRY SICULAR
 
Phyllis Cohen's Beef Brisket  ( can be made same day or the day before)
 
Brisket point (about 3 lbs)
Beef consommé—1 can
Oregano (touch)
Bay leaf
Sherry 1/3 cup
Garlic
Vegetables (including carrots, onions, and other root vegetables or potatoes)
2 onions
Tomato
1.  Brown meat.
2.  Remove meat, brown onions, vegetables and garlic in meat pan. 
3.  Add spices, tomato. 
4.  Add consommé, sherry, bring to boil, return beef to pot.  Can add a little water. 
5.  Cook at 350 degrees in oven for 3 hours or until done. 
6.  Remove brisket and vegetables from pan, leaving a few soft carrots and vegetables to mash up with the juices to make a gravy.  Slice brisket and serve with vegetables and gravy. 
7.  Or, if you prefer to make this the night before: Remove beef from the pan, when cool wrap in foil.  Put beef and the rest in fridge overnight. The next day skim fat off juice, reheat, adding small amount of water if needed.  Make gravy as before. Use flat, oven-proof dish.  Put some gravy in the bottom, then arrange sliced meat (1/8” slices) in pan.  More gravy on top.  Cover lightly with foil (leave edges open).  Heat for 20 minutes at 350 degrees. Serve with gravy, etc.

The Gender Lady - Register Now

Don't miss "The Gender Lady: The Fabulous Dr. May Cohen", a documentary co-produced by Temple Israel member, Barbara Lent. Showing via Zoom on Sunday, March 21 at 7:00 pm. 

Following the movie, Janice Zolf will moderate a discussion with Dr. May Cohen as well as filmmakers Dr. Cheryl Levitt and Dr. Barbara Lent. 

Register here.
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Events of Interest

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RS Final Session

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Executive Meeting

Sunday, Jun 6th 2:30p to 3:00p

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SundaySun, 6 JunJune, 2021

 
 
Board Meeting

Sunday, Jun 6th 3:00p to 4:00p

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The home of Reform Judaism in London, Ontario.

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At Temple Israel, we weave the gifts of our Jewish past into the promise of our future.

An inclusive and diverse congregation, we encourage participation from all who seek a meaningful Jewish life in the 21st century. We welcome Jewish and interfaith couples, traditional and non-traditional families, singles, LGBT, and people of every age, race, and ethnicity.

As a community of around 135 families, our Shabbat services, holiday and  life-cycle observances are warm and lively. We also offer a  Religious School, Pre-School Experience,  Adult Education Classes, as well as Social Action, Outreach, Interfaith, and Social events.

Whether you are new to Judaism or a learned scholar, our tent is open.

Thu, 15 April 2021 3 Iyar 5781