Passover Recipes


Build Your Own Charoset Variations

Sephardic Charoset

Nut Free Charoset Recipe

2 red apples
2 bananas
2 oranges
1/2 c pitted dates
1/2 c white grape juice
Cinnamon to taste
Chop everything and stir

(prepared by Serene Victor, National Consultant for Synagogue Education)

Passover Mac N Cheese
(adapted from


2 cups milk
1 1/2 c sour cream
1 (8 oz) package shredded cheddar cheese
3 eggs
3 T butter
1 t salt
1/2 t black pepper
3 cups matzo farfel
Optional Add ins for extra flavor and nutrients – any of these individually work, or you can add them all
1 t fresh or dried basil

1 t fresh or dried oregano
1/2 t cayene or a few dashes of hot sauce
1/2 cup chopped fresh tomatoes
1 cup shredded kale
1/2 cup choped mushrooms

Preheat oven to 350 degrees. Grease a 2 quart casserole dish. Mix all ingredients but the farfel in a large bowl until combined. Add farfel last and pour into dish. Bake until top is lightly browned – 30-40 minutes.


John Stewart Passover Pyramid Ice Cream Dessert 

Flourless Chocolate Espresso Truffle Cake

Perfect for Gluten-Free Holidays and Passover Adapted from Pie in the Sky Successful Baking at High Altitudes by Susan G. Purdy
Tip: Put a baking pan of just boiled water in the oven to keep it very hot while you prepare the batter. By the time the batter is made, this water will be hot enough to transmit sufficient heat.
Tip: Preheat the oven 25 degrees higher than the baking temperature to get the water bath hot enough. Reduce the heat by 25 degrees as soon as you set the cake pan in the water bath in the oven.
Tip: Oven rack position, temperature and baking time – rack in the lower 1/3 of oven, preheat to 375, bake at 350 for 25-28 minutes
8 oz semisweet or bittersweet chocolate, coarsely chopped
½ c water
1 c sugar
2 tsp instant espresso powder
½ lb (2 sticks) unsalted butter at room temperature, cut into pieces
4 large eggs at room temperature
Preheat oven. Put the chocolate in the bowl of a food processor and process for about 1 minute until reduced to a fine powder (leave in food processor).

In a small saucepan, stir water, sugar and espresso powder over medium heat until sugar and coffee dissolve. Then bring the mixture to the point where you see little bubbles around the edges and before it reaches a full boil. Remove from heat.

With the processor running, slowly pour the hot mixture through the feed tube into the powdered chocolate. Process for about 10 seconds to melt all the chocolate. Scrape down sides and pulse for a few seconds more. With machine running, add the bits of soft butter through the feed tube 2 at a time, letting them melt completely each time (about 20 seconds). When all butter has been added, pulse several times and scrape down.

Be sure mixture is completely smooth. Scrape into prepared pan. Carefully place the cake pan in the middle of the roasting pan of preheated water. Turn down the temperature.

Bake until the batter no longer sticks to your fingertip when you touch the top of the cake which will have lost its wet look and feel firm or slightly rubbery to the touch. Remove both pans before lifting out the cake pan and setting on a wire rack to cool for 20-30 minutes.

When the cake has cooled and begins to pull away from the pans sides. Top the cake with a generous sheet of plastic wrap so that it overhangs the pan by several inches. Top the plastic with a cake disk or flat plate and invert the pan. Cake will slide out. Center a second plate over the cake and invert again to remove plastic wrap.

Serve immediately or refrigerate until about 30 minutes before serving.