#Passover 2023
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sundown on april 5, 2023
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Schlissel challah 🗝
Baking challah in the shape of a key (schlissel meaning key in Yiddish) is an Ashkenazi tradition the Shabbat after Pesach, and is said to represent the key to the promised land. I’m usually team poppyseed but sesame seeds are traditional for schlissel challah, because they are supposed to resemble the manna we ate in the desert.
I couldn’t find a technique I liked so I just made one up- I did a 5-strand braid for the stem, and a standard 3-strand for the teeth and the head.
Hope everybody had a wonderful chag!
#challah#jewish food#schlissel challah#shlissel challah#passover#pesach#פסח#פסח 5783#peysakh#pesah#jumblr#jewblr#ashkenazim#ashkenazi#pesach 5783#Passover 5783#pesach 2023#Passover 2023#judaism#queer judaism#kosher food#kosher
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Please reblog for bigger sample size and Chag Sameach!!
#polls#Jewish polls#jumblr#Passover#pesach#Passover 2023#pesach 2023#jumblr polls#we have shredded apple no nuts or raisins#my dad always makes it#and no cinnamon cause of family allergies
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CHAG PESACH SAMEACH
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#jumblr#jewish#passover food#pesach#food culture#jewish culture#jewish cuisine#passover 2023#gotta be lamb or matzoh ball soup#specifically my mom's recipe#food is always better when its a passed down recipe for some reason#and everyone tweaks little parts to their liking#but those two smells always make me feel like a kid again 😊
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Gay on Passover call that faggadah
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It's that time of year again lads
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Happy Passover ✡
(Yes I realize it's Easter today but it's still Passover too)
hazeltailxo on ig
#me#mine#passover#passover 2023#jewish girl#girls with glasses#girl with glasses#selfie#selfies#no makeup selfie#no makeup#hazeltail#hazeltailxo#hazeltail official#hazeltailofficial
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¡Buenas noches desde Aguada!
#Aguada Puerto Rico#¡Buenas noches desde Aguada!#Puerto Rico#Holy Week#Passover 2023#April 2023#Thursday night#Easter 2023#Easter vacation#beach at night#late night walk#buenas noches#a walk on the beach after a long drive from San Juan
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Rebecca and I would like to wish a happy Passover to all our friends and followers who celebrate it. Rebecca decided to watch the #princeofegypt to celebrate. Image Description: a photo of a Jewish American Girl doll standing in front of a tv screen with the Prince of Egypt written on it in blue. #happypassover #rebeccarubindoll #rebeccaamericangirl #agig #agiger #americangirldoll #americangirlbrand #dollphtography #passover2023
#dolls#american girl#american girl dolls#my doll photos#Rebecca#rebecca rubin#american girl doll#prince of egypt#ag dollblr#american girl brand#ag#dollblr#ag dolls#doll photography#Passover#Passover 2023
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*rafiki voice* it is time.
#pizza#matza pizza#matzah#pesach#passover#passover 2023#jewish#judaism#jewish holidays#jewposting#I’m so hungry
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Vegan Passover Pecan-Banoffee Pie: my magnum opus
I set out with a dream. An impossible dream. To create a vegan dessert for my synagogue seder that was also kitniyot-free. Did I have to do this? Not really, my shul allows anything vegan, vegetarian or pescatarian that doesn’t have chametz, and we have a section for kitniyot. Am I vegan? No. Do I even keep kosher for Passover myself? Also no. But, you see, I have an almost pathological need to feed as many people as possible, and I am intractably stubborn, so once I realised how difficult this was going to be it only made me dig my heels in further.
It turns out to be borderline impossible to find vegan substitutes for pretty much anything that don’t contain soy, oats, cornflour, chickpeas, or some sort of forbidden legume. Subsequently this recipe is heavily reliant on coconut milk; luckily for me I live in an area with a large Muslim population and it’s currently Ramadan, so tins of coconut are front and centre of every supermarket display.
It’s taken almost a full month of trial, error and meltdowns in the butter aisle of Sainsbury’s, but I finally did it. I had to cobble bits of the recipe together from half a dozen different sources, so I feel relatively justified in calling this my own invention. The pecan crust is borrowed from a Tori Avey cheesecake recipe, I just swapped pistachios for pecans. I really think the crust is what makes it, to be honest. You could probably skip the ganache layer if you can’t be bothered, I just feel like it helps cut through the sweetness.
Recipe under the cut. Please please tag me if anyone decides to make this! I would be so delighted to see it out there in the world.
Crust
84g (⅔ cup) pecans
84g (⅔ cup) pecans
84g (⅔ cup) pecans
60g (½ cup) matzo meal
66g (⅓ cup) granulated sugar
71g (5 tbsp) Kosher for Passover vegan margarine (Rakusen’s Tomor*), melted, + extra for greasing
Pinch of salt (optional)
Ganache
113g KFP vegan dark chocolate (Lindt Excellence 70%, Green & Black’s 70%, Green & Black’s cooking chocolate are all KFP)
113g coconut cream/full-fat coconut milk
A few drops of vanilla extract (optional)
Caramel
200g caster sugar
100g KFP vegan margarine (Tomor)
200g coconut cream/full-fat coconut milk
Whipped cream
200g coconut cream/full fat coconut milk, kept in the fridge overnight
15-45g KFP icing sugar (check it doesn’t contain maize starch. You could probably omit the sugar and leave the cream unsweetened if you can’t find it, or grind your own- there are recipes for Passover powdered sugar online.)
¼ tsp vanilla extract
3-4 bananas
cocoa powder or grated chocolate to serve (optional)
chopped pecans to serve (optional)
Method
Make the caramel. Place the sugar into a medium / large saucepan. Place the pan on the hob over a low heat. Allow the sugar to melt, this will take around 5-8 minutes. Don’t burn the sugar! Make sure to stir constantly to prevent burning. You can use a wooden spoon or heat proof spatula.
When all of the sugar has melted and is a golden / amber colour, add in the margarine. Be careful, as the sugar is very hot. Remove the pan from the heat and stir to combine. Allow the margarine to melt into the sugar. It might bubble but that's fine. Once it’s combined, it might have a thick consistency. It might look like the margarine isn’t mixing with the sugar, but it should combine once you add the cream. Now add in 200g coconut cream. It will steam and bubble again so be careful.
Add the pan on the heat and allow to simmer for 3-5 minutes to help thicken it up.
Remove the pan from the heat. Set aside to cool for 30 minutes, then transfer / pour the caramel into a heat proof jar. Place the jar into the fridge. Allow to chill overnight. The coconut cream for the whipped cream should also be kept in the fridge overnight, to encourage it to separate and firm up.
If the caramel separates overnight, use an electric whisk to combine into a smooth consistency until there are no remaining lumps. It’ll be a more custard-like texture but still delicious. Keep caramel in the fridge until needed.
Make the crust. Preheat oven to 180˚C. Grease a loose-bottomed tin with margarine and line with greaseproof paper.
Blitz the pecans in the food processor until finely processed. Add matzo meal, salt and sugar and pulse until the entire crust is uniform in colour. With the processor on, drizzle the melted butter into the machine.
Once all the butter has been added, turn the processor off and dump the wet crumbs into the bottom of the lined pan. Using the back of a spoon, press the crumbs evenly into the bottom and up the sides of the pan (it doesn’t have to go all the way up, just as much as you can).
Place the crust in the oven for 8-10 minutes, or until the edges of the crust start to brown a bit and smells fragrant. Leave crust to cool for about ten minutes and then transfer to the fridge to finish cooling.
Make the ganache. Finely chop the chocolate and put in a medium-sized bowl. Put 200g coconut cream in a microwave-safe bowl and heat in the microwave for about 1 minute, watching to make sure it doesn’t bubble over.
Pour the warm cream over the chocolate chips and let sit for 2-3 minutes. Don't stir yet.
After 2-3 minutes, whisk the chocolate/melted coconut milk until smooth. Add vanilla if desired. Let cool in the fridge for around 30 minutes.
Make the whipped coconut cream. Chill a mixing bowl in the fridge for ten minutes (you can do this while the ganache is cooling to save time). Put 200g coconut cream (the thick white part, not the clear liquid) in the chilled bowl. Beat for 30 seconds with an electric whisk until creamy. Add vanilla and icing sugar and mix until creamy and smooth – about 1 minute. Avoid overwhipping because it can cause separation. Taste and adjust sweetness as needed.
Carefully run a knife around the edge of the crust tin and remove the crust from the tin.
Spread a layer of the cooled ganache over the bottom of the crust. Top with a layer of sliced banana and return to the fridge to set for ten minutes.
Add a layer of the caramel, another layer of sliced banana, and return to the fridge for ten minutes again.
Top with the whipped cream (I like to leave the edge of the bananas visible around the edge). Dust with cocoa powder or grated chocolate and add chopped pecans if desired.
*Tomor contains sunflower oil, but sunflower oil is not considered kitniyot in England: https://www.kosher.org.uk/article/sunflower-oil-kitniyot
#Passover recipe#pesach 5783#pesach 2023#pesach recipe#passover#Passover 5783#Passover 2023#Passover food#pesach food#פסח 5783#פסח#פסח שמח#jumblr#judaism#jewish#jewish food#kosher#kosher food#kashrut
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chag Pesach kasher vesame'ach! This was from last night. Our local grocery store is on strike (good for them!!) so I couldn’t get matzo but a cracker crust pizza and salad still counts, right?
#and white wine instead of red bc red gives me a headache#passover#passover 2023#jewish#me#me and Ace
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Zissen pesach! May the great sage Rabbi Maxwell House come down your chimney and leave you chocolate covered matzoh.
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