Ceil Liebman’s Passover Recipes
Ceil Liebman, who was featured in the March 21 JN for her monumental family Passover celebrations, has a vast array of holiday recipes gleaned from the Internet, in print and from those shared by others. Many, she says, are created by converting year-round recipes into Passover ones using kosher-for-Pesach ingredients.
Lemon Mousse Cake (Lake Forest Lemon Cake)
“I cut this out of the New York Times 40 years ago, and it’s always a hit. It started out as a dairy, non-Passover recipe that I turned into a parve, Passover one.”
2 cups parve whipping cream, whipped stiffly
Grated rind of 1 lemon plus 1/3 cup fresh lemon juice
¾ cup sugar
½ cup parve creamer
3 egg yolks, beaten
1 envelope unflavored gelatin
1 tablespoon fresh lemon juice plus ¼ cup cold water
Combine the sugar, lemon juice and creamer. Cook over low heat until sugar is dissolved. Add a small amount of the hot mixture to the beaten egg yolks, and then return the egg yolks to the rest of the lemon-juice-creamer in the saucepan.
Cook, stirring constantly, for about 5 minutes (it will thicken a little). Remove from heat and add the gelatin, which has been dissolved in 1/4 cup of cold water and add 1 tablespoon of lemon juice. Add the grated lemon rind and set aside to cool.
Line an 8-inch springform pan with ladyfingers, which have been split in half. Line the sides and bottom of the form, placing the rounded sides of the fingers next to the form.
When the lemon custard has cooled, fold in the 2 cups of stiffly-whipped cream. Pour half the custard mixture into the spring form, add a layer of halved ladyfingers and finish with the rest of the custard. Refrigerate overnight or until set.
Passover Rolls (or popovers)
“Everyone has their own recipe, but this one, from an old Manischewitz cookbook, is tried and true and I’ve been making it since 1967.”
2 cups matzah meal
1 teaspoon salt
1 tablespoon sugar
1 cup water
½ cup vegetable oil
Put oil and water in a pot; bring to a boil.
In a separate bowl, combine matzah meal with salt and sugar.
Add oil and water to matzah meal mixture and mix well. (I do this with an electric mixer.)
Beat in eggs thoroughly, one at a time.
Allow to stand for 15 minutes.
With oiled hands, shape into balls.
Place on a cookie sheet covered with parchment paper (or use a well-greased cookie sheet).
Bake at 375 degrees for 50 minutes or until golden brown.
Best and Easiest Cheese Lasagna
“This recipe came from (local kosher caterer) Mimi Markofsky.”
1 and ½ jars of marina sauce
6 boards of matzah, dry
1 7-ounce package of farmer cheese
1 cup sour cream
2½ cups shredded mozzarella cheese
1 cup grated parmesan cheese (1 jar)
1 egg, beaten
1 teaspoon black pepper
¼ cup fresh parsley, chopped
Reserve ½ cup mozzarella and half the parmesan cheese; set aside.
In a medium bowl, combine farmer cheese, sour cream and remaining mozzarella and parmesan cheeses, egg and seasonings.
Grease a 9 by 13 baking dish (3-quart oblong).
Place some marinara sauce on the bottom of the dish.
Place two pieces of matzah over the sauce.
Top the matzah with 1/3 cup of the cheese mixture.
Top cheese with 1 cup of sauce.
Repeat layering, ending with the sauce.
Top the final layer with the mozzarella and parmesan cheese mixture that was set aside.
Place in preheated oven.
Bake at 350 degrees for 45 minutes or until cheese is golden and bubbly on top.
Let cool for 15 minutes before cutting.