Special foods are an essential part of any Passover Seder. The Ottawa Jewish E-Bulletin has done some research, both at the Jewish Federation of Ottawa and online, to share with you some delicious and innovative recipes that you can share with your loved ones this chag. 

 

 

Federation staff members’ families have a variety of traditional and non-traditional foods that they enjoy during Passover. The following are some recipes provided by staff.

 

 

For Pauline Colwin, Federation’s VP of Communications, this fried sole recipe is more than a Passover dish — it is a year-round Shabbat favourite that has long held a special place at her family’s Seder table.

 

“I learned to make this standing beside my mother in the kitchen,” Colwin shares. “She made it almost every Shabbat — and even packed it in my school lunches. While other kids had peanut butter sandwiches, I had fried fish wrapped in wax paper.”

 

“My family even enjoys it cold,” she adds. “It’s such a favourite that repeat guests will often make a special request for my ‘mother’s fish.’”

 

Simple, comforting, and deeply nostalgic, it is a dish that carries both flavour and memory — a tradition lovingly passed from one generation to the next.

 

 

Sole fillets, defrosted

Lemon juice

Salt and pepper, to taste

2–3 eggs, beaten

Matzoh meal

Vegetable oil (suitable for high-heat frying)

 

 

1. Defrost the sole fillets. Once thawed, sprinkle with lemon juice. Pat dry with paper towel. Season lightly with salt and pepper.

2. Prepare two shallow dishes: one with matzoh meal and one with beaten eggs. (You  may need to replenish the matzoh meal as you go along – you will need enough o cover fish properly.)

3. Working one piece at a time, dip each fillet into the matzoh meal, then into the beaten egg, and then back into the matzoh meal to coat fully.

4. Pour vegetable oil into a frying pan with a slight edge, enough to shallow fry. Heat over medium heat. To test if the oil is ready, place a small piece of onion into the pan — when it begins to brown, the oil is hot enough.

5. Carefully place a few pieces of fish into the pan at a time. Do not overcrowd. Fry until golden and crisp on one side, then gently flip and cook the other side. This usually takes a few minutes per side. Take care to avoid splattering.

6. Once both sides are golden brown, transfer the fish to a plate lined with paper towel to absorb excess oil. Serve warm.

 

 

For Federation’s VP of Operations, Rena Garshowitz, the simplicity of this dish is part of what makes it so special. Full of symbolism and flavour, this dish is ubiquitous at her holiday table. 

 

“A highlight of our family’s Passover Seders is eggs and onions,” said Garshowitz. “Two humble ingredients — egg and onion — remind us that the most meaningful traditions need no embellishment. Simplicity, passed down through multiple generations, becomes its own kind of richness. What we share at this table is more than food; it is also memory and continuity.”

 

 

hard boiled eggs, sliced (approx. 1-1.5 per person)

Vidalia onion, thinly sliced (approx. 1 per 4 guests)

Saltwater

 

 

1. Hard boil the eggs: Place eggs in a pot and cover with cold water. Bring to a boil, then turn off the heat and let sit for 10–12 minutes. Transfer to an ice bath to cool, then peel and slice.

2. Slice the onion: Peel and thinly slice Vidalia onion, thinly sliced into rings or half-moons.

3. Make the salt water: Stir 1 teaspoons salt into 1 cups water until fully dissolved (scale up as needed).

4. Combine and chill: Layer the sliced eggs and onion in a dish and pour the salt water over top to cover. Refrigerate for several hours. Best made the morning of the seder so the flavors meld by the time you sit down.

5. Serve: Serve cold, directly from the dish, with some of the salt water spooned over top.

 

 

Federation’s President and CEO Adam Silver’s family enjoys this recipe year round, but particularly during Passover. Full of vegetables and cheese, it’s no surprise that this recipe is a family favourite.

 

“It is great as a main with salad, for lunch, brunch, or even dinner,” said Silver. “It can also be made gluten-free (see recipe substitution recommendation).”

 

 

2 cups cottage cheese

8 ounces cheddar cheese (grated or crumbled)

1 10-ounce package chopped spinach, thawed (or equivalent of freshly chopped)

6 tablespoons matzo meal (or substitute potato starch for gluten-free - I even use a mix of both for a slightly different consistency)

6 eggs, beaten

1 teaspoon garlic powder (or fresh garlic)

Black pepper to taste

Sliced mushrooms, chopped cherry tomatoes, chopped onions (optional)

 

*Check to ensure all ingredients are kosher for Passover 

 

 

1. In a large bowl, combine all ingredients except the eggs, and mix well. 

2. Add the eggs, mixing thoroughly. 

3. Pour into a lightly greased 8x12 glass pan. 

4. Bake for one hour in a preheated oven at 350F or until top is golden brown. Serves 10-12.

 

 

While eggs are a typically a major ingredient in Passover dishes, some people are unable to eat them, whether due to dietary restrictions or allergies. The following websites have innovative and tasty eggless recipes that are perfect for people with allergies or are vegan.

 

 

 

2 pounds Jerusalem artichokes (also known as sunchokes)

2 tablespoons olive oil

1 whole onion, minced

1 teaspoon minced garlic

2 1/2 cups vegetable stock (if not vegan or vegetarian, you may substitute chicken stock)

1 can full-fat coconut milk

Salt and black pepper

Pinch of cayenne

Chopped chestnuts or chopped pistachios for garnish (optional)

Flavored oil for garnish (optional - my friend Julie uses truffle oil)

 

 

1. Peel the Jerusalem artichokes, then chop them into quarter-sized pieces. In a soup pot, heat up olive oil over medium heat. Saute minced onion until soft. Add the garlic and saute for another 1-2 minutes until fragrant.

2. Add the chopped Jerusalem artichokes to the pot and cover with vegetable or chicken stock. Bring to a boil, then reduce heat to a simmer. Let the artichokes cook for 20-25 minutes, stirring occasionally, until they are soft and tender.

3. Stir in the coconut milk and bring back to a low simmer. Stir in a pinch of cayenne, salt and pepper to taste (I use about 1/2 tsp salt and 1/4 tsp pepper).

4. Remove soup from heat. Use an immersion blender to puree the soup.

5. Garnish with chopped chestnuts or pistachios and a drizzle of truffle oil, if desired.

 

 

 

2 (2.1-ounce) unsweetened vegan dark chocolate bars (70% cacao; such as Hu), chopped

⅓ cup coconut oil

1 (15-ounce) can unseasoned pumpkin puree

¾ cup almond flour

¾ cup pure maple syrup

½ cup unsweetened cocoa powder

½ cup packed light brown sugar

1 tablespoon instant espresso granules

2 teaspoons vanilla extract

¼ teaspoon salt

1 tablespoon confectioners' sugar (see Tip)

1 ¼ cups fresh blueberries

1 ¼ cups fresh raspberries

 

*Check to ensure all ingredients are kosher for Passover

 

 

1. Preheat oven to 375°F. Line bottom of an 8-inch springform pan with parchment paper; lightly coat bottom and sides of pan with cooking spray. Place the pan on a parchment paper-lined rimmed baking sheet.

2. Combine chopped chocolate and coconut oil in a small saucepan. Cook over medium-low heat, stirring constantly, until the chocolate is completely melted. Remove from heat and let cool slightly, about 5 minutes.

3. Meanwhile, whisk pumpkin, almond flour, maple syrup, cocoa, brown sugar, espresso granules, vanilla and salt together in a medium bowl until well combined.

4. Whisk the melted chocolate mixture into the pumpkin mixture until well combined. Pour the batter into the prepared springform pan; smooth the top with a spatula. Bake until a crust has formed on the top and sides, about 50 minutes. Remove from oven and let cool in the pan for 15 minutes. Remove the pan sides and let the cake cool completely, about 1 hour. Cover and refrigerate until firm, 8 hours or overnight.

5. To serve, lightly dust the top of the cake with confectioners' sugar and serve with berries. (Use a sharp knife dipped into hot water to slice this dense, chocolaty cake right out of the refrigerator. Carefully wipe the knife with a wet paper towel between slices to get clean, crisp-looking slices.)

 

 

 

A cross between a cookie and a bark, this is a simple, no-fuss recipe that lives in the freezer and comes out whenever you invite it. Always ready, always delicious! It’s a great egg-free snack that you can munch on while you’re prepping dinner for chol hamoed or catching up on some reading on Yom Tov afternoon. Yields 8-10 pieces.

 

1½ cups grain free flour or extra fine almond flour

¼ cup melted coconut oil

¼ cup pure maple syrup

½  tsp pure vanilla extract

1½ cups chocolate chips, divided

Maldon salt, for garnish (optional)

 

*Check to ensure all ingredients are kosher for Passover.

 

 

1. Line a baking sheet with parchment paper. Set aside.

2. In a large bowl, mix together flour, oil, maple syrup, and vanilla until smooth

3. Fold in half the chocolate chips.

4. Place cookie dough on prepared baking sheet; spread over the baking sheet, using your hands to form the bark.

5. Freeze for 5-10 minutes.

6. While bark chills, melt remaining chocolate chips in a double boiler or microwave.

7. Pour melted chocolate across the bark. Top with Maldon salt, if desired. Return to freezer for at least 1 hour.

8. Cut into pieces and enjoy!

 

 

 

16 oz. of Passover-certified whipped topping

1 teaspoon vanilla

2 packets vanilla or chocolate Passover-certified instant pudding

 

*Check to ensure all ingredients are kosher for Passover.

 

 

1. Whip the topping per the package directions until stiff.

2. Add pudding and vanilla and mix until smooth

 

Whether rooted in generations of tradition or inspired by new tastes and dietary needs, the foods we share at Passover help bring the story of the holiday to life. From simple, symbolic dishes like eggs and onions to comforting family favourites and creative egg-free options, each recipe reflects the diversity and richness of our community.