Even More Passover Recipes From Cooking Done Well

Two web-exclusive recipes from Laurie Pearlman to add to your Passover repertoire.

Carrot-Sweet Potato-Zucchini Terrine

(Courtesy Laurie Pearlman, Cooking Well Done)

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(Serves 10)

Ingredients:

1 large carrot
½ large sweet potato
¼ cup light olive oil or safflower oil
1 ½ tsp paprika
1 ½ tsp salt
¼ plus 1/8-cup potato starch
2 large egg whites, beaten until soft peaks hold
1 lb zucchini, unpeeled, large dice
1 Tbsp light mayonnaise
1 egg plus 1 egg white
2 tsp onion soup mix
Panko breadcrumbs (gluten-free for Passover) for sprinkling

Directions:

Preheat oven to 350°F.

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Spray a loaf pan with cooking spray and line with parchment paper, spray again and set aside. Grate the carrot and sweet potato with the large grating blade of a food processor.

Transfer to a large mixing bowl and add in the oil, seasoning, and potato starch. Gently fold in the egg whites. Sprinkle the bottom of the loaf pan with the panko breadcrumbs.

Pour the carrot mixture over the breadcrumbs and bake for 30 minutes.

For Zucchini Layer:

Steam the zucchini until soft. Place in a large bowl, mash, and let cool. Add remaining ingredients. After carrot/sweet potato terrine has baked for 30 minutes, remove from oven and pour zucchini mixture on top. Turn oven up to 375°F. Sprinkle the top with panko breadcrumbs and bake for 45 minutes. Let cool for 20 to 30 minutes, run a sharp knife along the edges to loosen and invert on a plate.

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Best served room temperature. Can be made one to two days in advance.

Recipe can be doubled and baked in a 9-inch x 13-inch Pyrex dish.

Coconut and Walnut Crumble Torte

(Courtesy Laurie Pearlman, Cooking Well Done)

(Serves 8-10)

Ingredients:

6 eggs, separated
1 cup sugar (1/2 cup if using sweetened coconut)
1 cup walnuts, chopped
2 cups unsweetened or sweetened coconut
â…“ cup orange juice
2 Tbsp Sabra liqueur (optional)
Strawberries for garnish

Directions:

Grease a 9-inch springform pan. Preheat oven to 325°F. Beat egg whites and gradually add ½ cup (1/4 cup if using sweetened coconut) sugar until stiff peaks are formed. Beat egg yolks with remaining sugar until they are light and fluffy. Add in the walnuts and coconut. Fold in the egg whites.Bake for 45 minutes, remove from oven.

Combine the orange juice and liqueur. Pour mixture over the hot cake and release the spring on the pan. Cool and place in the refrigerator. Decorate with sliced strawberries or whole berries dipped in chocolate and rolled in coconut.

Serve with whipped cream.


Go here for more Passover ideas from Laurie Pearlman at Cooking Well Done.

Photos by Eric Frommer

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