Passover Recipes From the Five Towns JCC

Every Passover, Jewish people worldwide will take part in a special feast called the Passover Seder.

The Passover Seder is the most widely observed Jewish practice today. Your local Patches asked the JCC of the Greater Five Towns for some special recipes.

Popcorn Cauliflower

You will need:

• 2 heads cauliflower
• 1 tsp. salt
• 2 tsp. sugar
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/2 tsp. paprika
• 1/2 tsp. turmeric
• 6-8 tbsp. olive oil 

Instructions

Cut cauliflower into florets. Add all ingredients and mix together. Roast in the oven on 400 degrees until cauliflower is slightly charred on the outside and soft to touch (approximately 45 minutes).

This recipe was recommended by Rina Gross, a teacher at the JCC of the Greater Five Towns’ early childhood center. This recipe was taken from Susie Fishbein's cookbook.

Vinaigrette

You will need:

• 1 bunch beets
• 1 pound carrots
• 6-8 potatoes
• 1 onion
• 1 large cucumber
• 6 tablespoons oil
• Juice of 1-2 lemons
• 1 ½ teaspoons salt

Instructions:

Peel and wash beets, carrots, and potatoes. Keep whole. Place beets on bottom of 6-8 quart pot. Place carrots on top of beets and cover generously with water. Cook for one hour. Add whole potatoes and cook for additional hour or until tender.

Dice cooked vegetables. Add diced onion and cucumber. Add juice of lemon and salt to taste. Toss thoroughly. Refrigerate until ready to serve.  Serves 8-10.

This recipe was recommended by Rivkie Tenenboim, a volunteer at the JCC of the Greater Five Towns, and was taken from the “Chabad of Hewlett.”

Potato Chip Chicken

You will need:

• 2 chickens cut in eighths
• 1 bottle Italian dressing
• 2 large bags potato chips (regular or barbecue)

Instructions:

Marinate chicken pieces in salad dressing overnight. The next day, drain chicken pieces.

Crush the potato chips — try poking holes in the bag and then using a rolling pin — into small pieces, about 1/4 inch each, not too small. Put the crushed chips in a bag and shake the chicken pieces one at a time in the chips.

Place coated chicken pieces in two greased 9 X 13 pans. Bake at 350 degrees for one hour and 15 minutes.

This recipe was recommended by Sheryl Wyszkowski, art and leisure director of the JCC of the Greater Five Towns, who also coordinates the Kosher Culinary Institute.

Chicken Cacciatore

You will need:

• 1 chicken in quarters
• 1 can crushed tomatoes
• 1 can mushrooms
• Onion, peppers, celery diced
• Black pepper to taste
• Crushed garlic clove

Instructions:

Mix all ingredients in large soup pot. Add chicken pieces. Bring to a boil, then reduce heat to medium low. Let simmer for about 45 minutes, or until chicken is cooked through.

This recipe can be doubled or tripled to serve a crowd. It is simple to make and is made on top of the stove, so it is perfect for Seder use. Best if made a day or two in advance, to allow all the flavors to blend.

This recipe was recommended by Sharona Arbeit, director of children's services at the JCC of the Greater Five Towns. 

Orange Juice Chicken

You will need:

• 1 cut-up pullet in eighths
• Garlic powder
• Paprika
• Pepper
• Large can of frozen orange juice concentrate
• Honey

Instructions:

Wash and clean chicken. Place in baking pan. Rub on garlic powder, paprika, and pepper. Spoon out frozen concentrate and place on chicken. No need to smooth out — just drop onto chicken. Drizzle honey on top. 

Cover with tin foil and bake for two hours on 375 degrees.

This recipe was recommended by Karen from the JCC of the Greater Five Towns.

Editor's Note: Patch would also like to thank Debi Averbach, executive administrative assistant of the JCC of the Greater Five Towns, who went above and beyond to help provide the information in this article.