Debbie’s Easy Gourmet Passover Trifle

kosher passover recipes,seder table Ideas

Debbie’s Easy Gourmet Passover Trifle

3 Comments 08 March 2011

Hi Marlene
I was thumbing through all my Passover dessert recipes which were extremely complicated when I found this one I knew your readers would love it!I know I do especially on the second half of yom tov when I’m all out of dessert ideas and energy to be creative! This trifle is semi-homemade,easy to whip up,elegant to serve and your sure to have an empty bowl after the guests dig in to it! Debbie Gindi

 

Passover Trifle:

  • One box cake mix (flavor of your choice)  prepared and baked according to manufacturer instructions,cut into cubes
  • 1 container parve whipped topping,thawed
  • 1 pint strawberries,washed and sliced
  • 2 bananas,peeled and sliced
  • 1/2 c U-bet chocolate syrup (or any k for p chocolate syrup)
  • 1/2 c toasted coconut
  • 10 nutty chews mini chocolate bars,cut in half (omit it you can’t find it kosher for passover)

In a glass trifle bowl begin by layering whip cream ob bottom of bowl,then cake cubes, strawberries, bananas, coconut,nutty chews,drizzle half of the syrup on top then repeat two more times. Top with toasted coconut!

Syrian Style Lamb Shanks for your Pesach Seder Plate

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes

Syrian Style Lamb Shanks for your Pesach Seder Plate

6 Comments 08 March 2011

Besides the hard boiled boiled egg, one of the foods of the Pesach seder meal that needs a real recipe is the shank bone. The shank bone is symbolic of the lamb sacrifice offered for Passover during the days of the Beit Hamikdash (The Holy Temple in Jerusalem).

There are many variations of how to cook the shank bone, but this is a delicious Syrian style recipe handed down to my mother-in-law from her grandmother for your Pesach seder plate. My mother in law boils the shank as an extra step to remove the extra grease and fat.

  • 2 lamb shanks
  • 1 large onion, chopped
  • 4 cloves of garlic, crushed
  • 1/2 teaspoon of pepper
  • 1/2 tsp allspice
  • 2 tsp salt
  1. Boil shanks in water in onion for 20 minutes. Rinse in cold water. In a roasting pan coated with non-stick vegetable spray, season shanks in garlic, pepper and salt, and allspice.
  2. Add 1 inch of water to the pan.
  3. Bake covered at 350 degrees for 2 hours, basting.
  4. Uncover, bake 15 minutes longer.
  5. Variation- After boiling for 20 minutes, throw out water and add fresh water, add onion and spices, return to boil, reduce heat, simmer 1 and 1/2 hours. Broil 15-20 minutes, turning once.

 

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