I am really pleased to be able to share my thoughts on this exciting new cookbook with you! Artscroll has done a fabulous job in presenting over 150 triple tested Pesach recipes. There are pictures for every recipe, which I always enjoy. I want to know what my dish will look like so I don’t have to guess at what I’m preparing. After all, Pesach is stressful enough! This beautiful cookbook was 6 years in the making. Each Pesach for the past 6 years, 6 women have been sharing their fabulous Pesach recipes with their community. There has been so much positive feedback about these pamphlets year after year, that these recipes were finally published into one gorgeous cookbook.
The cookbook is divided into 10 chapters: appetizers, soup, salad, fish, poultry, meat, sides, dessert, cake & cookies, and gebrokts. Believe it or not, almost the entire cookbook is made up of gluten free (non-gebrokts) recipes. With so many people living with gluten allergies, this is the absolute perfect cookbook for not only Pesach, but year round use. As a Pesach cookbook, the variety in recipes is amazing. Many of the recipes have useful tips or little stories paired to make this book more personal. There are even hand written notes throughout from those who have truly enjoyed these recipes after making them for friends and family.
I am a professional baker and pastry chef, so the huge dessert and cake & cookie section really impressed me. My family and friends always expect me to prepate fabulous desserts even on Pesach when so many of my staple ingredients are off limits. This cookbook is my new secret weapon! I can’t wait to try the glazed chocolate cake, chocolate crinkle cookies, shehakol freezer cake, and the chocolate cupcakes! Yum.
While the dessert section is definitely impressive, as a wife, mom, and daughter, I am equally excited by the huge salad section. There are over 20 salad recipes to choose from. I like including salad as a part of every meal, it’s fresh, and healthy. Pesach can feel like an eating marathon, and some meals I’m just looking for a lighter option. I love that I can turn to this new cookbook for answers! I’m sharing this recipe for Sweet Potato Crisps Salad from A Taste of Pesach; reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications.
- 1 8 ounce bag Romaine lettuce
- ½ red pepper, sliced into strips
- ½ yellow pepper, sliced into strips
- 1 8 ounce can hearts of palm, drained
- 1 small red onion, diced
- ½ cup olive oil
- ⅓ cup vinegar
- ½ cup sugar
- 3 cloves garlic, crushed
- 1 tsp. imitation mustard
- Prepare sweet potato crisps: Peel sweet potato. Using a vegetable peeler, continue to peel wide paper-thin strips of sweet potato.
- Heat oil in a deep skillet. When oil is hot, add sweet potato strips a few at a time. When golden and crispy (about 5-7 minutes) remove with a slotted spoon. Can be made a few days in advance; store in an airtight container at room temperature.
- Prepare the dressing: Place dressing ingredients in a small container. Shake to combine.
- Assemble salad: Combine salad ingredients in a large bowl. Toss with dressing. Place sweet potatoes on top right before serving.
Now for the amazing giveaway sponsored by ArtScroll! Enter to win a free copy of A Taste Of Pesach! Contest open to US mailing addresses only. One winner will be chosen at random. Giveaway ends on Monday, April 7th at 11:59PM EST. Please provide a valid email address; winner will be notified via email. Winner has 24 hours to respond or another winner will be chosen.
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