Tag: Kosher for Passover

Baked Breast of Chicken

Baked Breast of Chicken

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Something Different for Passover (1986)

About the Recipe

It’s Passover, and I’m at Becky’s house again! We usually go a bit crazy with the cooking, but definitely had a new challenge working within our confines. We pulled this chicken recipe out of a book that would have been from our childhood. It was the kind of thing that was going to be really good, or really not (I even had a matzah pizza recipe on standby in case this didn’t work).

Y’all… this is freaking delicious. So good that I’m working on adapting it for regular around the year eating. That said, there were a lot of things that we kind of had to work out in order to make this recipe work. I’m going to go ahead and note the changes in italics so that you also have a successful chicken bake. Bon appetit!

About the book

I’m usually pretty wary of books from the ’80’s, but this one is so sweet! It goes through all of the traditions of the Passover seder. There are menus for the first and second seders, and everything is neatly sectioned out for easy reference throughout the holiday. There’s nothing particularly special about it, but it did feel like childhood paging through it.

The Recipe!

Ingredients:

4 whole chicken breasts, boned
1 cup soup nut crumbs (We used matzah panko, which was perfect! Regular panko/breadcrumbs should also work but would render the recipe not kosher for Passover)
1 t ground ginger
1 t garlic powder
1/2 t salt
1/4 t white pepper
2 eggs, well beaten
1 cup apricot preserves
1/2 cup white wine
2 T pareve margarine (Butter also works fine, as would a neutral oil in a crunch)

Directions:

1. Preheat oven to 350*F. Cut chicken breasts in half (We did not cut the breasts, and they turned out fine. You could cut them crosswise into two big halves, which also should work if you want smaller pieces). Rinse with cold water and dry well with paper towels.

2. Combine soup nut crumbs, ginger, garlic powder, salt, and pepper in a shallow dish.

3. Dip each chicken part in beaten egg, then in crumb mixture. Arrange in a single layer in a baking pan.

4. Combine preserves, wine, and margarine. Microwave on high setting for 5 minutes, or bring to a boil in a small saucepan. Pour over the chicken breasts and bake for 1 hour (We baked our HUGE chicken breasts for about 40 minutes, and they were perfect. Absolutely do not wait an hour before checking your chicken. Use a meat thermometer and cook until the thickest part measures 165*F).

Mrs. Cohen’s Kosher for Passover Cookies

Mrs. Cohen’s Kosher for Passover Cookies

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from the Koppelman Family archives

About the Recipe

This recipe comes from Mrs. Cohen – not my mother (though she makes them every year), my Aunt Harriet’s mother. See, my mother was a Koppelman who married a Cohen, and Aunt Harriet was a Cohen who married a Koppelman. Every year we would gather at Mr. and Mrs. Cohen’s house (AH’s mom and dad) and sit around a huge table for our Passover Seder. As we cousins grew up, the Cohens were less and less an extended arm of the family, and more another set of grandparents.

Every year, Mrs. Cohen made these cookies.

There’s not a ton to really love about kosher for Passover baking in general, but wow are these cookies delish. They’re kind of like a snickerdoodle crossed with an oatmeal raisin cookie, but with matzah instead of flour and oats. The recipe has been passed from Mrs. Cohen to Mrs. Cohen to Mrs. Rabiner-Cohen (me!) and I can’t wait to pass it down to my son one day.

A few quick notes on changes and adaptations – you can use the dried fruit of your choice in this. I used the Trader Joe’s Berry Blend this time around, and the variety of flavor seems promising. My mom swore by golden raisins. Mrs. Cohen’s original was regular raisins. Any nut is fine in this as well. I prefer walnuts, my mom is more of an almond gal.

Quick tip: Use a metal tablespoon or scoop to shape the cookies. They’re very, very sticky and just get worse and worse if you try to do it with your hands. Chag Sameach!

For more of my family recipes, click here!

The Recipe!

Ingredients:

2 cups matzah meal
2 cups matzah farfel
1 1/2 cup sugar
1 cup white raisins
1 cup chopped nuts
1/2-1 tsp. cinnamon
1/2 tsp. salt
2/3 cup vegetable oil
5 eggs
2 tsp. orange juice

Directions:

Combine dry ingredients. Beat in eggs, oil, and orange juice. Drop by the teaspoon or tablespoon, or roll in hands. Place on very greased cookie sheet. Bake at 350*F for 15-20 min.