Passover Dishes Round-Up

Piece of Asch’s photo of Homemade Matzoh Ball Soup. He writes, “This was my favorite course at last night’s Passover dinner with friends.”

Bob’s idea to grill the chicken made this dish superb: Grilled Chicken, Apricots and Meyer Lemon Slices. Orange Honey Ginger Glaze is poured over the chicken and it is reheated during the Seder.

My Roasted Potatoes with Thyme, Parsley and Meyer Lemon Zest. Potatoes are roasted with olive oil salt and pepper then the herb mixture is tossed with the potatoes when they are warm from the oven.

Here is the Famous Tomato Onion Brisket.

It was slow cooked for 8 hours then chilled overnight. In this photo the cold brisket is sliced against the grain and is ready to reheat for the Seder.

Two six pound briskets!

Fat side up, caramelize under the broiler.

Smother with onion and sauce.

For the complete recipe, go here.

Stone’s Vegetable Kabobs.
Stone’s Kabobs were grilled simply with olive oil salt and pepper.

Giz from Equal Opportunity Kitchen made Matzoh Crunchies. She writes, “Matzoh crunchies are so easy to make, and even easier to eat and you’d never know it was made of matzoh.” She gives detailed a step by step tutorial, then “put into the fridge to cool and harden (about 10 minutes) and then break into pieces. You have matzoh brittle!”

Val made Passover Hazelnut Trifle: Passover Sponge Cake, Coffee, Coffee Liqueur, Coco Hazelnut Spread, Toasted Hazelnuts, Whipped Cream

Until next year…