Share Your Favorite Passover Recipes With Jewish Communities Around The World. Submit Your Recipe By Sending An Email To:

Grandma Dottie's Passover Sponge Cake
Submitted By Wendy, Pompano Beach, FL

An easy Passover sponge cake recipe that has been a family favorite for years!
8 eggs separated
1 T lemon juice
1 1/4 c. sugar
1/4 c. orange juice
1/3 c. potato starch
1 tsp. lemon rind
2/3 c. matza cake meal
1 tsp. orange rind
pinch salt
1 c. grated semi-sweet chocolate

Place cake pan in refrigerator.
Beat egg whites and pinch of salt to form snow. Mix in 1/4 c. sugar. Beat to stiffen to peaks. (Cover bowl with foil.)
In a separate bowl beat egg yolks for approx. 3 minutes at high speed. Add 1 c sugar. Beat 3 minutes at high speed. Add juices and rinds. Add cake meal and potato starch at low speed.
Fold into whites 1/2 at a time. Fold in grated chocolate. Bake at 325 degrees for 1 hour. Can be made ahead of time and frozen.

Gamma Louise's Passover Popovers
Submitted By Wendy, Pompano Beach, FL

These are just delicious when served warm with a pat of margarine.
 7 eggs
1 1/2 C. water
1 1/2 C. matza cake meal
1/2 C. shortening
1/2 tsp. salt
1 Tbsp. sugar

Bring water and shortening to a boil.  Stir in dry ingredients and stir constantly until it forms a ball and leaves sides of pan clear, electric hand mixer works well.  Cool slightly and beat in eggs, one at a time.  Fill greased glass custard cups or muffin tins 3/4 full and bake for 50 minutes at 400 degrees.  Makes about 10 popovers.

Leek/Chive Matzo Balls
Submitted By: Ilene Spector, Food Writer; Upperco, Maryland
Here is a recipe that I just tried for 2009 and it was fabulous!
6 Tablespoons unsalted pareve margarine
one-half cup finely chopped leek (White & pale green parts only)
one-half cup finely chopped fresh chives
4 eggs
2 Tablespoons ginger ale
1-1/2 teaspoons kosher salt
1/4 teaspoon ground pepper
1/4 teaspoon ground ginger
1 cup unsalted matzo meal
In a heavy skillet, melt the margarine over medium heat.  Add the leeks and saute 5-7 minutes, stirring often.  Remove from heat and stir in the finely chopped chives.  In a medium size bowl, beat the eggs, ginger ale, salt, pepper and ginger to blend well.  Mix in the matzo meal and leek mixture.  Cover and chill at least 2 hours.  Line a large baking sheet with waxed paper. *Using moist hands, lightly roll rounded teaspoons of matzo mixture into balls (4 dozen small ones).  Place on baking sheet. Chill for 30 minutes. When ready to cook; Bring a large pot of salted water to a boil.  Drop in the matzo balls.  Cover and cook on a medium simmer for 40 minutes.  *If you want 12 larger balls, you will have to adjust your simmer time to 70 minutes!
Use a slotted spoon to remove balls.  Can be prepared 3 days in advance. Cover and chill. These are just delicious and adapted from a Bon Appetit Magazine article in the early 90's.


Most Popular Passover Kitchen Accessories

For More Great Gifts, Please Visit The Passover Store.

Disclaimer - does not endorse or guarantee any of the submitted recipes. Please do let us know if you find an error with a recipe. These Passover recipes have all been submitted and posted on the Tradition's website as a great way of sharing each other's favorite recipes with the Jewish community around the world.

Recipe Copyrights - No infringement of any copyrighted recipe is intended. If you own the copyright to any recipe posted to this site, please contact us immediately so that proper credit can be given or the content can be removed from the site.

  • HACKER SAFE certified sites prevent over 99.9% of hacker crime.
    When will I get my order?
© 2021, All Rights Reserved.  |   Toll Free 1.800.493.0520

© 2021, All Rights Reserved.