Ebook Download The New Passover Menu, by Paula Shoyer
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The New Passover Menu, by Paula Shoyer
Ebook Download The New Passover Menu, by Paula Shoyer
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Passover is a celebration of freedom—and Paula Shoyer's innovative Passover collection celebrates culinary freedom, while still honoring the holiday's dietary rules. Her dishes will set you free, combining all the nostalgic pleasure of family favorites with 65 contemporary creations sure to please a new generation of creative cooks. Covering both seder nights and all eight days of the holiday, Shoyer redefines Passover dining with an updated and global menu that includes Banana Charoset, Peruvian Roast Chicken with Salsa Verde, Moroccan Spiced Short Ribs, Sweet Potato Tzimmis, Eggplant Parmesan, and Frittata with Broccoli and Leeks. And don't forget the desserts (many gluten-free) that are Shoyer's speciality, including Triple Chocolate Biscotti, Opera Cake, and Pear Frangipane Tarts. To streamline your planning, there are eight full menus to use as is or to mix and match, along with suggestions for other meals. Passover has never been so easy or delicious!
- Sales Rank: #471682 in Books
- Brand: STERLING PUB. CO.
- Published on: 2015-02-03
- Original language: English
- Number of items: 1
- Dimensions: 10.20" h x .70" w x 8.40" l, .92 pounds
- Binding: Hardcover
- 160 pages
Most helpful customer reviews
14 of 15 people found the following review helpful.
Flavorful recipes for Passover and beyond
By Steve in MA
I liked the two baking cookbooks by the same author, so I thought I'd buy this book for some more modern kosher recipes than the ones in my collection of "The Sisterhood Bubbies Share Their Recipes" books that all seem to require two pounds of chicken fat, even if it's a recipe for vegetable soup. The recipes in The New Passover Menu are a lot healthier and more flavorful than ones I'm used to cooking. Some are simple, some are more involved, but they all look interesting. I really like the vegetable recipes, such as the roasted asparagus with toasted almond, the broccoli with garlic, and the brussels sprouts and shallots - my kids appreciate a change from the plain steamed vegetables I'm usually serving.
It's obvious from the introductions to the various recipes that Paula Shoyer spends a lot of time trying to serve her kids food that will make them happy. The recipes in this book will help me to do the same for my kids - thanks especially for the Peruvian Roasted Chicken with Salsa Verde! No need to wait for Passover to start cooking that one. The Sephardic Poached Fish in Pepper Sauce was also good, especially with some added paprika.
The organization of the book is pretty good, with different sections for the various menus. I tend to put together my own menu, and I found the table of contents in the front of the book to be an easy way to find the recipe I wanted, even more than the index in the back of the book. All of the recipes are listed on two pages, and the section names make sense, so that helped me.
I'd recommend this book for someone looking to modernize their menus, and not just during Passover.
6 of 6 people found the following review helpful.
A beautiful book with delicious dishes!
By Avid Reader
I promised myself that I would not purchase any more cookbooks. Then I had the opportunity to review an advanced copy of "The New Passover Menu". The book is beautiful and fun to browse through. I was so pleased with the recipes in the book and I have picked out many new dishes to make, not only at Passover but year round. Once you see the beautiful photographs of the dishes, you will want to begin cooking.
10 of 13 people found the following review helpful.
Inspired Recipes Segmented into Menus for each Seder and Each Day of Passover
By Larry Mark MyJewishBooksDotCom
Chef Paula Shoyer is the author of the popular HOLIDAY KOSHER BAKER and KOSHER BAKER cookbooks. She resides in the DC area with her husband and four children. The fans of her baking books would ask her about Passover recipes even in the Summer, all around the country, so she decided to write book to answer their recipe questions. She organizes the recipes and stories into eight menus: one for each of the eight nights of Passover. Lunch ideas are also given for each day of the Chag - with page numbers of the mixed and matched recipes provided for your ease.
The eight menus are (1) The Updated Ashkenazic Seder Menu (9 recipes); (2) The International Seder Menu (8 recipes); (3) Shabbat Menu for Passover (5 recipes); (4) Yomtov Menu (8 recipes); (5) French Dairy Menu (4 recipes); (6) Italian Vegetarian Menu (4 recipes); (7) BBQ Dinner Menu (4 recipes); (8) Easy Chicken Menu (4 recipes) – but there is no complementary Hard Chicken Menu; (9) The Passover Breakfast (5 recipes); and (10) DESSERTS, of course (with 15 recipes)..
In the Introduction, Shoyer discusses what many see as the Passover Food Oppression, and her mission to provide delicious, inspired, and elegant holiday meals within the dietary and culinary framework or spiritual restrictions of Passover.
Some of the standout recipes for me were:
Banana Haroset, which is gluten free and makes enough for 25 portions. It uses 3 bananas, ground walnuts, apples, wine and more; and Shoyer's gefilte fish gets ge'filled with salmon and served with a slaw of ginger, orange, mango, arugula, and avocado. Shoyer tried so many times to boil gefilte fish from scratch, and once it turned into a fish soup. So she writes, we should save time and stress and use a frozen fish loaf/roll and just enhance it with salmon filets. Her chicken soup adds in chicken meatballs and zucchini spaghetti, while her matzoh balls use ginger and cilantro.
The Peruvian Roasted Chicken with Salsa Verde is based on a Peruvian recipe by her friend Betty Supo. She also has a recipe for Brisket Osso Buco (as in the style of veal that one finds in Italian cuisine) She recommends using 2nd cut of brisket, not first cut. Inspired by NYC's kosher Tevere84 restaurant, she adds garlic gremolata to the brisket as a last step. Did I mention that her kugel is of asparagus and zucchini.
The International Seder Menu makes a Middle Eastern Haroset of dates, figs, ginger, zest, wine, fruit, nutmeg and more a la Limor Dector. There are recipes for Sephardic Poached Fish in Pepper Sauce; a Whole Chicken Stuffed with Dried Fruit; Moroccan Spiced Short Ribs; and Gingered Red Pepper and Tomato Soup.
Two of the four Shabbat Menu recipes are for Caramelized Onion and Sweet Potato Soup and Smothered Chicken and Sage and Basil.
For Yomtov, Shoyer recommends a Zucchini based soup; Beet and Butternut Squash Salad; Lamb Stew with Mint, Apricots, and Pears; and Coconut Chicken Schnitzel which makes use of matzo cake meal.
Kale leads the French inspired menu with a Kale Caesar Salad. Shoyer lived in Geneva for three Passovers. She includes recipes for Southeastern French-style Gratin Dauphinois with Kosher for Passover Cheese; Ratatouille; and Seared Tuna with Olives and Capers.
The Italian menu pays tribute to her father, Reuben Marcus, who served in Italy during WWII, and her brother who loves eggplant. It includes recipes for a vegetable antipasti; Eggplant Parm; and Pan Seared Zucchini with Garlic. The BBQ menu leads with a Garlic Marinated Steak with Onion Jam. The Easy Chicken Menu highlights a recipe for Chicken Scaloppini with Mushrooms. Very easy.
Some of the Breakfast items are Passover Rolls; Waffles; and Crumb Cake Muffins. The Dessert items – many of which are gluten free - include torts (three of them); two pistachio based rolls; orange tea cake cupcakes; candy; cookies; biscotti; and a Passover Opera Cake (insert a Verdi Nabucco opera joke here?)
Truly inspired and interesting recipes for a food focused holtday
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