Pesach Simplified by Chantzy Weinstein

Chantzy Weinstein

@chantzyw Hi I’m Chantzy -I’m super excited to share with you some of my most favorite Pesach recipes. Years ago, I used to spend so much time trying new recipes each year - but now I have it pretty much down pat and I make the tried and true ones over and over. Happy Cooking & Baking - and may you all have a kasherin Pesach. Make sure to check out my Instagram page @chantzyw for more recipes.

Here it goes: Pesach Crackers

- 6 extra large eggs - 3 ½ cups potato starch - 4 tbl Sugar - 1 tsp salt - 1 cup avocado oil 1) Preheat oven to 350° 2) Line 3 Cookie sheets with parchment paper. 3)In a medium sized bowl, whisk eggs with fork. 4) Add the rest of the ingredients. 5) Mix well. 6) Divide mixture into 3 and spread the mixture onto the cookie sheets as thinly as possible. 7) Add toppings as preferred. 8) Bake for 10 minutes on 350° 9) Remove from oven, slice into squares. 10) Bake for another 30 minutes.

Pesach Egg Crepes

- 30 whole eggs - 1 ½ cup potato starch - ¼ tsp salt - 3 ¾ cup water 1) Add eggs, potato starch, and salt into a large bowl. 2) Using an immersion blender, mix well. 3) Add water, mix well. 4) For the perfect size crepe, use ¼ cup of batter. 5) After every few crepes, give the mixing bowl another whirl with the blender as the starch may settle. *Don’t forget to spray oil or cooking spray between every crepe.

This Recipe makes (2) 9-inch pie rounds.- 1 ½ cup sugar - 1 tsp vanilla sugar - 1 cup oil - ¾ cup ground almonds - 1 egg - 3 cups potato starch - 7-8 Macintosh apples, sliced or chopped - ½ tsp cinnamon - 1 tsp lemon juice Pesach Apple Pie 1) Preheat oven to 350°2) Mix 1 cup sugar, vanilla sugar, oil, and almonds in a bowl.3) Add 1 beaten egg and mix well.4) Add potato starch.5) Mix by hand.6) In a separate bowl, mix apples with the remaining sugar, cinnamon, and lemon juice.7) Divide crumb mixture into 4 equal parts.8) Press 1 part of crumb mixture into the bottom of both 9-inch rounds.9) Layer apples.10) Crumble the remaining crumbs on top of the apples.11) Bake 1 hour on 350°

This recipe makes 40 4oz containers. Grape Juice Sorbet - 6 cups water - 3 cups sugar - 1 cup lemon juice - 6 cups dark grape juice1) Heat the water and sugar over a high flame until dissolved.2) Add lemon juice and grape juice.3) Bring pot to a boil and turn off flame. 4) When the liquid is completely cool, pour into 2 9x13 pans.5) Freeze for 8 hours or overnight.6) Remove from freezer.7) Scoop the ices into a food processor fitted with an S blade. 8) In small batches, blend until creamy and has a lighter color. (For an even creamier consistency, repeat this step of freezing and blending a second time)9) Divide into 4 oz containers or 1 big tub, as preferred.

Best Coffee Ice Cream

- 12 eggs, separated - 1 ½ cup sugar - 2 tbl vanilla sugar - 5 tsp coffee diluted in a bit of hot water - 1 cup oil 1) Beat egg whites until foamy, gradually adding sugar until stiff. 2) Mix in vanilla sugar and dissolved coffee. 3) Transfer mixture to a big mixing bowl. 4) In a separate bowl, beat the yolks with the oil. 5) Fold into the egg white mixture. 6) Pour into a 9x13 pan and freeze. For a vanilla ice cream version, omit the coffee and double the vanilla sugar. Possible topping options are crushed Viennese crunch, mini chocolate chips, and sugared nuts. What’s your favorite dessert?

- 8 whole eggs - 2 cups sugar - 2 cups brown sugar - 2 cups oil - 6 tsp. vanilla sugar - 2 cups potato starch - 4 tsp. baking powder - 2 6 oz. bags of ground nuts - 2 cups mini chocolate chips Pesach Blondies 1) Preheat oven to 350° 2) Mix the eggs, sugar, brown sugar, oil, and vanilla sugar in a mixer. 3) Add potato starch, baking powder, and nuts. 4) Divide between (4) 8-inch square pans. (Don’t use (2) 9x13 pans instead, it won’t cook evenly) 5) Sprinkle chocolate chips as a topping. 6) Bake for 45 minutes on 350°