Tips for Passover

Here’s a handy list of Passover substitutions:

In baking, substitute 5/8 cup potato starch for 1 cup of flour, or use 1 /2 cup matzo cake meal plus 1/4 to 1/3 cup of potato starch instead of 1 cup of flour.

Ground almonds can also replace flour in cookies and cakes. Replace 1 tsp. vanilla extract with 1 tbsp. Passover liqueur. Artificial vanilla extract is inferior in flavor.

Passover Icing Sugar: Process 1 cup granulated sugar with 1/2 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.

Cookie Crumbs: Process Passover cookies such as egg kichel, mandel bread or macaroons on the Steel Blade of your food processor. Use quick on/off pulses to start, then process until fine. Use in cookie crumb crusts and streusel toppings.

Almost Bread Crumbs: To make 1 cup of crumbs, process 3 cups mandlen (1 3/4 oz. pkg. soup nuts) on the Steel Blade until fine, 15 to 20 seconds. Use in stuffing mixtures, to bread chicken or fish, or as a topping for casseroles.

Passover Coating for Chicken or Fish: Instead of bread crumbs, substitute “Almost Bread Crumbs,” matzo meal, cake meal, potato starch or finely ground nuts.

Matzo Meal: To make 1 cup of matzo meal, process 2 cups matzo farfel or 3 matzos, broken up, on the Steel Blade until fine.

Instead of bread crumbs to bind burgers and meat loaves, substitute matzo meal or finely grated potato. Process 1 medium potato on the Steel Blade until fine, about 10 seconds. This amount is enough to bind 2 lbs. of ground meat or poultry.

As a thickener for sauces and puddings, substitute 1 tbsp. potato starch for 1 tbsp. cornstarch or 2 tbsp. flour.


Leftovers? Try these quick budget-stretchers:

* Chop cooked chicken, turkey or brisket on the Steel Blade and use as a filling for Passover Blintzes. Add sautéed veggies such as onions, mushrooms and garlic to the poultry or meat mixture; season with salt, pepper and basil.

* Chopped chicken or turkey can be combined with mayonnaise, minced green onions, celery, salt and pepper to make a delicious chicken salad. Serve on a bed of salad greens, matzos or on Passover bread alternatives.

* Slice leftover cooked chicken and stir-fry with assorted veggies (onions, mushrooms, celery, red &/or green peppers and minced garlic) to make a delicious dinner. Season with salt and pepper. Add a spoonful or two of Gold’s duck sauce and a dash of ketchup or tomato sauce; mix well.


Fish Delish!
Place each portion of fish on a separate piece of parchment paper, then top with finely chopped onions, celery, mushrooms and zucchini. Sprinkle with salt and pepper. Fold parchment in half, crimping the edges to seal well. Microwave on High power, allowing 4 minutes per lb. (Alternately, place parchment packets on a baking sheet and bake in a preheated 400°F oven for 10 to 12 minutes, until paper is puffed and slightly tinged with brown around the edges).

Vegetable Heaven:
Line 1 or 2 baking sheets with parchment paper. Arrange a mixture of veggies (sliced onions, zucchini, yellow squash, red peppers, sliced mushrooms and asparagus stalks, halved. Drizzle with olive oil, then sprinkle with Kosher salt, freshly ground pepper and 3 to 4 cloves crushed garlic. Bake at 400°F for 15 to 20 minutes, until tender and golden.

Chocolate-Dipped Apricots:
Dip one end of dried apricots in melted semi-sweet chocolate or chocolate chips. Then dip lightly in finely chopped walnuts or almonds. Place on a parchment-lined baking sheet and chill until set.

Chocolate-Dipped Marshmallows:
Dip one end of Passover marshmallows in melted semi-sweet chocolate or chocolate chips. Then dip in finely chopped Passover cereal. Place on a parchment-lined baking sheet and chill until set. You can also dip the other end of each marshmallow in chocolate and crushed cereal, leaving a strip of marshmallow uncoated in the center. Easy and delicious!