Memory-filled Recipes for Your Passover Seder

Looking for something new

to try for this year’s Passover Seder?
Here are a few recipe recommendations from the staff at The Museum at Eldridge Street!

1. Gami’s Chopped Liver

Courtesy of Sarah Verity, Director of Visitor Services
My grandma never measures or writes down her recipes so these amounts aren’t exact – just my best guess as to what we use every year.
  • 1 pound chicken livers
  • 2 large onions, chopped
  • 6 hardboiled eggs
  • Olive or vegetable oil
  • Salt
1) In a large pan or skillet, cook half the onions in oil until they are golden. Remove from pan and set aside.
2) In the same pan, cook livers over medium heat until they are cooked through.
3) In batches, blend together cooked liver, sautéed onions, raw onions and hard boiled eggs in the food processor or using a hand grinder. Be careful not to over-blend if you use the food processor!
4) Add salt to taste. Refrigerate over night.
5) Season with salt before serving.

Sarah and Gami

Chopped liver has always been a staple at our holiday meals since I was a kid. Of course as a child I thought it was disgusting and didn’t understand why all the adults went crazy for it. It used to be made each holiday by my grandpa (Papa), who loved liver so much he would order liver and onions in a restaurant (which I also always thought was gross). After he
passed away in 1995, my grandma (Gami) took over making the chopped liver. I don’t remember how old I was when I finally decided to taste it, but it was delicious! Over the years, we decided that Gami needed to pick a successor to learn all her recipes, so I became the designated chopped liver apprentice. For the past few years, my favorite part of Passover prep has been making the chopped liver together. When we first started I was still too grossed out by the chicken livers to cook them myself so I made her do that part, but now I can do the whole process myself (with her supervision and taste testing of course!) We even use the hand grinder that belonged to her mother (my great-grandmother Sarah, who I am named for). I love feeling connected to my ancestors through this very old, clunky kitchen tool while spending quality time with my Gami, and I look forward to someday passing it down to my own children and grandchildren.

2. Passover Chicken – ala Silver Palate Cookbook

Recommended by Sharon Stein, Visitor Services Associate

Passover Chicken – photo courtsey of
  • 2 chickens cut into 8 pieces each. Murray’s or organic especially.
  • 1/2 cup each of olive oil and good red wine vinegar.
  • 8 or more clovers of garlic minced
  • 1/2 cup of capers and some of the juice
  • 1 small jar (you choose size) of stuffed green olives
  • 1 or more cups of dried fruit. apricots and prunes or any other dried
  • fruit
  • 1/4 cup oregano
  • Salt & pepper
  • 6 bay leaves
1) Combine all of above in big ziplock bag and marinate turning frequently
a minimum of 1 night or over 2 or 3 days. The more you marinate the
tastier it will get.
2) Arrange chicken in pans with all ingredients. Best if you put dark meat
in one pan, white in another. Sprinkle with brown sugar. Add white
wine to pan as well. Cook at 350 for at least an hour basting a few
times. Serve with pan gravy.
Recipe can be doubled, etc. easily. Great leftovers…if any.
Your house will smell heavenly.

3. Carrot Souffle from

Courtesy of Hanna Griff-Sleven, Director of Cultural Programs
I first had this soufflé when I lived in Jackson, Mississippi. I got there just before Pesach, and one of the women I worked with who knew I loved to cook gave me this recipe. I am not a big carrot lover, so I was not at first impressed. Then, I had it at a seder I was invited to and couldn’t get enough. It’s delicious, almost sweet enough to be a dessert.
  • 2lb fresh carrots, boiled until soft
  • 6 eggs
  • 2/3 cup sugar
  • 6TBS matzoh meal
  • 2 teaspoons vanilla
  • 2 sticks butter, melted
  • dash of nutmeg
  • 6 tablespoons brown sugar
  • 4 tablespoons butter, melted
  • 1 cup chopped walnuts

Topping (mix together):
Place carrots and eggs into food processor & puree. Add next 5 ingredients and process until smooth. Bake in greased 9×13 Pyrex pan at 350 degrees for 40 minutes. Add topping and bake for 5-10 minutes more.
Can be made a day in advance.

4. Matzah Candy from the Treasury of Jewish Holiday Baking by Marcy Goldman (1998)

Recommended by Sarah Verity, Director of Visitor Services
I love matzah candy!
  • 12 matzo crackers

    Courtney Making Matzah Candy at Home

  • 1 cup butter
  • 1 cup brown sugar
  • 1 (12 ounce) bag semisweet chocolate chips
  • 1 cup chopped walnuts
Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets
with aluminum foil. Place the matzo crackers in a single layer on the
lined baking sheets, breaking to fit, if necessary.
Bring the butter and brown sugar to a boil in a heavy bottomed saucepan over medium heat. Continue to cook, stirring constantly, until thick and smooth, about 3 minutes. Pour the hot sugar mixture over the matzo, and spread evenly with a heat proof spatula.
Place the caramel topped matzo in the preheated oven for 10 minutes.
Remove from oven and evenly sprinkle the chocolate chips on top. Return
pans to oven to melt chocolate, about 1 minute. Smooth melted chocolate
to completely cover the caramel. Sprinkle with the chopped walnuts.
Chill in refrigerator for 20 minutes, or until set. Break into small
pieces to serve.

Chag Sameach from the Museum at Eldridge Street! Let us know what are your favorite Passover food recipes and memories

Categories: Blog, Jewish History, Recipes

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