Passover Recipes

Chocolate Souffle Cake
Chocolate Souffle Cake

Difficulty Level: Intermediate
Prep Time: 90 Min.
Serves: 12

  • 2 tablespoons granulated sugar for preparing the baking pan 12 ounces (3 sticks) unsalted butter or margarine, plus 2 tablespoons to prepare the baking pan
  • 12 ounces bittersweet chocolate, chopped
  • 9 large eggs, whites and yolks separated
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Confectioner's sugar, for dusting


Preheat oven to 300° F. Lightly coat a 9-by-13-inch metal baking pan with 2 tablespoons butter, spreading across the bottom and up the sides. Sprinkle with 2 tablespoons granulated sugar to coat the butter completely. Lightly tap out any excess and set aside.

Place 3 sticks butter and chocolate in a double boiler over medium heat and melt. Stir occasionally to combine. Do not overheat. Once chocolate is almost completely melted, remove from heat and set aside. In a large bowl, whisk together the egg yolks, sugar and vanilla until light yellow and increased in volume. Whisk the cooled chocolate and butter mixture into the yolk mixture. Set aside. In a large clean bowl, combine egg whites and a pinch of salt. Beat to soft peaks (just holding a shape). Gently stir one-third of the egg whites into the chocolate mixture. Then lightly fold the remaining whites into the chocolate mixture, leaving some white streaks to avoid over-mixing. Pour batter into the prepared pan.

Bake for 45-50 minutes or until cake is firm and puffed. Remove cake from oven and cool in the pan on a cooling rack; it will sink a little in the pan. Dust cake with confectioner's sugar and cut into squares. Serve with berries or dessert sauce of your choosing.

Recipe by Draeger's Cooking School

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Mini Potato Latkes
Mini Potato Latkes

Difficulty Level: Beginner
Prep Time: 30 min
Serves 6-8

  • 1 small yellow onion, peeled
  • 1 pound Yukon gold potatoes
  • 2 tablespoons matzo meal
  • 1 large egg, lightly beaten
  • 2 teaspoons kosher salt
  • ½ to ¼ cup vegetable oil
  • additional kosher salt for garnish
  • sour cream or applesauce
  • 1 bunch chives, finely minced for optional


Preheat oven to 250°F.

Grate onion on a box grater and set aside. Peel potatoes and grate on the box grater, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after the last batch is added to water, then drain well in a colander. Spread grated potatoes on a lint-free kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potatoes to a bowl and toss with matzo meal, then stir in onions, eggs and salt.

Heat ¼ cup oil in a large nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 6 to 8 latkes, spoon 1 tablespoon potato mixture per latke into skillet, spreading into 2-inch rounds with a spoon. Reduce heat to moderate and cook until undersides are browned, about 3 minutes. Flip latkes and cook until undersides are browned, about 3 minutes more. Transfer to a cooling rack set over a baking sheet to drain, and sprinkle lightly with kosher salt.

As you continue to make more, re-stir the batter before each batch. Add more oil to skillet as needed. Keep latkes warm in oven on a wire rack set over a sheet pan. Serve warm with sour cream or applesauce.

Recipe by Draeger's Cooking School

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Matzo Ball Soup
Matzo Ball Soup

Difficulty Level: Beginner
Prep Time: 75 min
Serves: 6

    Makes 8 to 12 balls
  • ½ cup matzo meal
  • 2 eggs, lightly beaten
  • 2 tablespoons chicken fat or vegetable oil
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons chicken stock, vegetable stock or water
  • For Soup:
  • 2 to 3 quarts prepared chicken or vegetable stock
  • 1 carrot, thinly sliced
  • A few sprigs of dill

Mix all matzo ball ingredients in a bowl. Cover and place in the refrigerator for 30 minutes. In a medium pot, bring 1½ quarts of well-salted water to a brisk boil and them reduce to medium. With wet hands, form matzo balls by scooping tablespoonfuls of matzo mixture into the palms of your hands and rolling them into even balls. After all balls are formed, add to the simmering water. Cover the pot and cook them for 30 to 40 minutes.

About ten minutes before the matzo balls are ready, bring prepared stock to a simmer with the sliced carrot in it. Ladle some soup and a couple of matzo balls into each bowl and top with a couple snips of dill.

Recipe by Draeger's Cooking School

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