Passover

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

During the 8 days of Passover, it is forbidden to eat chametz: wheat, barley, oats, rye or spelt, or any form of these grains to which a leavening agent has been added, such as their flour, or that has come into contact with water or other liquids containing water, and has been left alone for 18 minutes or longer.
Matzo is made from special wheat flour, but it must be prepared and baked in less than 18 minutes, under special supervision. Shmurah matzo, which is handmade and round, is served by many families.
Some Jews refrain from eating gebrochts (matzo or matzo meal combined with water or other liquids) on the first 7 days of Passover, but do eat it on the 8th day. Potato starch or ground almonds are often used as a replacement for matzo meal and cake meal.
Ashkenazic (Eastern European) Jews will not eat kitniyot, which includes legumes (beans, chickpeas, lentils, peanuts, soybeans), corn, sugar snap peas, snow peas, string beans, rice, buckwheat/kasha, millet, mustard, seeds (poppy, sesame, sunflower) or soy products. Many Sephardic Jews eat legumes and rice. Fresh fruits, herbs and most vegetables are kosher for Passover.
In addition to the recipes in this chapter, many recipes throughout this book are suitable for Passover or can be adapted easily. Other recipes include Passover variations. Use Passover ingredients manufactured under strict supervision or substitute as necessary. Sephardic and Ashkenazic Jews follow different customs. When in doubt, consult your Rabbi. Also check out www.kashrut.com/Passover for up-to-date information.
Availability of Passover products varies from year to year.
Refer to “Passover” in the index for a full listing of recipes.
Replace canola oil with olive oil for cooking or vegetable oil for cooking or baking.
To replace rice in recipes, substitute quinoa. Rinse thoroughly in a fine-mesh strainer to remove the bitter coating; drain well. Cook, covered, in double the amount of boiling water for 15 minutes. Let stand, covered, for 5 minutes, then fluff with a fork. Also excellent as a cereal for breakfast.
Replace maple syrup with honey.
Splenda is not certified as “kosher for Passover” as it contains kitniyot. There is an industrial “kosher for Passover Splenda” available to food manufacturers but it is not available to consumers. Instead of Splenda, you can use Passover sugar substitute (e.g., Gefen Sweet ’N Low) (or just use granulated sugar or brown sugar). One packet of sugar substitute is equal to 2 tsp sugar or granular Splenda. Passover sweeteners are not heat-stable.
To replace bread crumbs, substitute an equal amount of matzo meal or ground mandlen (Passover soup nuts). Ground almonds or potato starch can be used as a coating for fish or chicken.
To make 1 cup of matzo meal, process 2 cups matzo farfel or 3 matzos, broken up, on the Steel Blade until fine.
ALMOST BREAD CRUMBS: To make 1 cup of crumbs, process 3 cups mandlen (1¾ oz package) on the Steel Blade until fine, 15 to 20 seconds. Use in stuffing mixtures, as a coating for chicken or fish, or as a topping for casseroles.
Instead of using matzo meal in ground meat mixtures, process 1 medium potato on the Steel Blade until fine, about 10 seconds. This amount is enough to bind 2 lb of ground meat or poultry.
Potato starch can be used to thicken gravies, sauces and puddings/kugels. Substitute 1 Tbsp potato starch for 1 Tbsp cornstarch or 2 Tbsp flour/matzo meal. Potato starch and ground almonds can be used as a coating for fish or chicken and are gluten-free.
To replace 1 cup flour in baking, use ⅝ to ¾ cup (10 to 12 Tbsp) potato starch or cake meal (or a combination sifted together). Another option is to use ¾ cup ground almonds and ¼ cup potato starch for each cup of flour. However, some experimentation may be necessary to achieve the desired results.
To replace 1 cup cake meal in Passover sponge cakes, use 1 cup of finely ground almonds.
To make your own cookie crumbs, process Passover cookies (e.g., egg kichel, mandel bread, macaroons) on the Steel Blade. Use quick on/off pulses to start, then process until fine. Use in crumb crusts and streusel toppings.
Replace ⅛ tsp cream of tartar with 1 tsp lemon juice.
Replace 1 square (1 oz/30 g) of unsweetened chocolate with 1½ ounces (45 g) dark, semisweet or bittersweet chocolate. Reduce sugar in recipe by 2 Tbsp.
Replace 1 cup chocolate chips with 6 ounces (175 g) dark, semisweet or bittersweet chocolate, broken up. Passover dark chocolate usually comes in 100 g packages.
Replace 1 tsp vanilla extract with 1 Tbsp Passover liqueur. Pure vanilla extract for Passover is not available, and artificial vanilla extract is inferior in flavor, although I do use it occasionally.
TO MAKE VANILLA SUGAR, bury vanilla beans in granulated sugar, using 1 bean per lb. Store in an airtight container for a week, then remove the bean. (It can be reused for up to 6 months.) Use vanilla sugar in recipes instead of granulated sugar and vanilla extract. Packaged vanilla sugar is also available.
PASSOVER ICING SUGAR: Process 1 cup granulated sugar with ½ Tbsp potato starch on the Steel Blade for 2 to 3 minutes, until pulverized. (Texture will be grainier than icing sugar.) Makes 1 cup icing sugar.
Passover baking powder and baking soda are now available. Passover versions contain potato starch whereas regular baking powder and baking soda contain cornstarch.
Do not use your processor to make Passover sponge cakes. An electric mixer is superior for whipping egg whites.
Lighter Butter or Margarine makes a great spread for matzo, or use it as a topping for veggies. It has half the calories and fat! Do not use it for baking.
Prune Purée is fat-free, high in fiber and makes a delicious spread for matzo. Use it to replace up to half the fat in your favorite Passover brownies.
QUICK MATZO PIZZA: Spread matzo with 2 to 3 Tbsp tomato sauce. Sprinkle with ¼ cup grated mozzarella cheese, chopped mushrooms and bell peppers. Microwave on Medium (50%) for 2 to 2½ minutes, until cheese melts. For miniatures, use matzo crackers. An easy lunch or snack for the kids!
Make your own Horseradish a few weeks in advance and refrigerate it in tightly sealed jars. It lasts for months!
Recycle those leftovers! Grind cooked chicken, turkey or brisket on the Steel Blade and use in Passover Blintzes or Passover Knishes. Leftover meat or poultry can be thinly sliced and used in a stir-fry or kugel. Try the Passover variation of Mandarin Chicken Meatballs.
Refrigerate leftover wine, or freeze it in ice cube trays, then store the cubes in freezer bags. Wine adds flavor to meats, poultry, gravies and sauces.
Extra bowls and blades are available on some processor models. Check with your manufacturer for availability. Many people purchase an inexpensive food processor just for Passover use.
NESTED WORK BOWLS: If your machine comes with nested bowls, choose the appropriate bowl and blade or disc for the task. For recipes that require multiple bowls, begin with the smallest one to minimize cleanups.