Matza Ball (to go in chicken or beef soup)
Author: Sandy Wertheim (Jews for Jesus)
Serves: 8 matza balls

• 2 T oil
• 2 large eggs, slightly beaten
• ½ cup matza meal
• 1 t salt
• 2 T soup stock or water

Blend oil and eggs together. Mix matza meal and salt together. Add matza meal and salt mixture to egg and oil mixture and blend well. Then add soup stock or water and mix till uniform. Cover mixing bowl and place in refrigerator for 15 minutes. Using a 2 or 3 quart pot bring 1½ quarts of slightly salted water to a brisk boil. Reduce flame and into the slightly boiling water drop balls approximately 1 inch in diameter formed from mixture. Cover pot and cook 30 to 40 minutes. Have soup at room temperature or warmer and remove matza balls from water and place in soup pot. When ready to serve allow soup to simmer before serving.

Tzimmes – Carrot and Sweet Potato
Author: Jews for Jesus
Serves: 12

• 4 pounds beef brisket or chuck roast
• 10 large carrots
• 10 medium white potatoes
• 6 medium sweet potatoes
• 2 teaspoons salt
• 1/4 cup brown sugar
• 1 medium onion, sliced thin
• 4 tablespoons matzah meal
• 4 tablespoons melted chicken fat or margarine
• cinnamon

Scrape and cut carrots into 2″- long pieces. Peel and cut potatoes into 1″- thick rounds. Sear the beef with the onion over high heat in a pot that is large enough to hold all the other ingredients. Turn the meat frequently until it is browned on all sides. Add carrots, potatoes, salt and sugar. Add water to cover and bring to a boil. Reduce flame and cook over low heat for 2 1/2 3 hours, until meat is tender enough to pierce with a fork. Liquid should be reduced by about half at this point; if it reduces too quickly, add a little more water. Remove onion from pot. Pour contents into a baking pan. Saute matzah meal in melted fat; add 3 tablespoons of the tzimmes liquid to make a thickening agent. Mix the thickening agent evenly throughout the baking pan. Sprinkle a little cinnamon on top and bake at 350° for 30-40 minutes.

Almond Macaroons
Author: Jews for Jesus
Serves: 3.5 dozen macaroons

• 5 egg whites
• 1 1/2 pounds confectioners sugar
• 5 tablespoons matzah cake meal
• grated rind of one lemon
• 1 pound blanched almonds, finely ground

Beat egg whites until stiff (but not dry); add sugar a little at a time until blended in. Fold in cake meal, lemon rind and ground almonds, being careful not to break down egg whites. Drop from a teaspoon onto a foil- lined cookie sheet, leaving one inch between drops. Bake for 15-18 minutes at 300° or until lightly browned on top and bottom. Let cool: peel off foil.

Passover Sponge Cake Recipe
Author: Sandy Wertheim (Jews for Jesus)

• 1-1/2 cups sugar
• 1 lemon rind
• 9 eggs (separated)
• 1 cup Cake Meal
• 1/2 cups orange juice
• 1/4 cup potato starch
• a dash of salt

Add sugar to well-beaten egg yolks. Then add the grated lemon rind and orange juice. Sift the potato starch and the cake meal together and add to mixture. Mix well. Fold in the stiffly-beaten egg whites. Pour into tube pan but do not grease. Bake in 350 degrees for one hour.

Flourless Chocolate Cake (gluten-free)
Author: MelanieCooks.com
Serves: 8

• 1 cup semisweet chocolate chips
• ½ cup (1 stick) unsalted butter
• ¾ cup white sugar
• 3 eggs
• ½ cup unsweetened Dutch-process cocoa powder
• 2 tsp espresso powder (optional)
• 1 cup semisweet chocolate chips
• ½ cup heavy cream

Preheat the oven to 375F. Prepare an 8-inch non-stick round cake pan. IMPORTANT: cut a circle out of parchment paper to fit the bottom of the cake pan, and put inside the pan. Do not skip this step, or the cake will stick. Spray the inside of the cake pan with a non-stick cooking spray (including the parchment paper and the sides of the pan).
Put the butter and 1 cup of chocolate chips in a microwave-safe bowl, and heat for 1 minute. Stir. Continue heating and stirring in 30-second increments until the butter and chocolate are melted and combined. Put the chocolate and butter mixture in a large mixing bowl. Add sugar and espresso powder (if using). Add the eggs and whisk until smooth. Add the cocoa powder and mix until well combined.
Pour the batter into the cake pan. Put in the oven and bake for 20 minutes.
Remove the cake from the oven and let cool for 10 minutes.
Run the knife around the edges of the cake to separate it from the pan. Put a large plate upside down on top of the cake pan, then quickly invert the cake onto a plate.
Peel off and discard the parchment paper. Don't worry if the cake has cracks or the edges crumble - the chocolate glaze will hide all the imperfections. Make the chocolate ganache glaze
Put the heavy cream and 1 cup of chocolate chips in a small pot. Heat it over medium heat, stirring every minute, until the cream is hot and the chocolate chips are melted. (Do not allow the cream to boil, reduce heat if necessary). Stir the cream and chocolate until it's well combined and smooth.
Glaze the cake
Spoon the chocolate glaze over the top and sides of the cake. Let the glaze cool for 30 minutes at room temperature, then refrigerate the cake for at least 1 hour to set the glaze.

Labaneh
Author: Daphna Sadan

• 4 cups plain yogurt
• 1 cup sour cream
• 1 teaspoon salt

Stir all ingredients together in large bowl. Put several layers of cheesecloth in a large colander or strainer. Place the cheese mixture on the cheesecloth and put the strainer over a larger bowl, so that it rests over it. Refrigerate overnight.
The next day, remove yogurt cheese and place it in a clean bowl. You may stir in chopped olives, green onions, chopped dried tomatoes, a little olive oil—or you may leave the cheese as is. Serve spread on crackers or bread or as a dip with fresh vegetables or fruit.

Salted Chocolate Matzah
Author: bakedbree

• 4 Matzah (unsalted)
• 1 stick of butter
• 1 cup of brown sugar
• 1 teaspoon vanilla
• 1 package chocolate chips
• sea salt

Line a cookie sheet with foil. Arrange the four pieces of matzah on the cookie sheet to fit.
Melt the butter in a saucepan.
Add the brown sugar.
Let the butter and sugar cook until it bubbles and the sugar has melted. Add the vanilla off the heat.
Pour the sugar mixture over the matzah and spread it all over the top.
Bake the matzah in a 250 degree oven for 25-30 minutes.
Cover the matzah with the bag of chocolate chips. Put the cookie sheet back in the oven for another 3-4 minutes or until the chips start to melt.
Spread the chips evenly over the top of the matzah.
Sprinkle the sea salt over the top. If you don’t want to use salt (I happen to love the sweet/salty combo, but it is trendy) you can top it with nuts, coconut, Heath bar, white chips, whatever you can think of. Dried fruit might be delicious. Hmmm…
You want a pretty generous sprinkling of salt.
Let it chill in the fridge for 2 hours or until it is set. Break it into pieces and you are ready to serve.

Flourless Chocolate Cupcakes
Author: Michelle

• 1 1/2 cups (10 1/2 oz) bittersweet chocolate chips (use semisweet or milk chocolate if your kiddos don’t want it to be so intensely chocolaty – and for those making this for Passover, use whatever meets your dietary observances)
• 1 cup (2 sticks) butter cut into pieces
• 4 whole eggs
• 4 egg yolks
• 1/2 cup sugar
• 2 tbsp. cocoa powder, sifted (I use Hershey’s – you can get fancy if you would like. Nicer cocoa powder would make these better, I’m sure.)
• 1 tsp vanilla extract

Preheat your oven to 375 degrees. Put muffin cups into your muffin pan.
Put your chocolate chips and butter over a double boiler. What’s a double boiler, you ask? Boil a small amount of water in a pot and place a glass bowl on top. Add your ingredients to the bowl. This melts everything very gently so it doesn’t burn. If you don’t have a good bowl for this, you can use the microwave… it might take a bit longer and you should watch to be sure it doesn’t burn.
When everything is melted, set it aside to cool.
In a large bowl, cream the eggs (all of them – whole eggs plus the additional yolks) and the sugar. Once it is thick and a pale yellow color, gently fold in your remaining ingredients – the cocoa powder and vanilla extract.
Gently spoon the batter into your muffin cups. Remember, there is no leavening in these cupcakes so they won’t rise. Fill those babies almost to the top!
Bake for 20 minutes. Remove from the oven and let cool for 5 minutes in the muffin pan. You can then remove them from the pan and let them finish cooling on a rack.
Dust with powdered sugar before serving. You could also add a frosting if you wish, but I don’t think it is necessary. These cupcakes are incredibly moist and rich without anything else! In fact, a frosting might make them too rich but that is a personal preference.
I have made these for Passover seders and as a decadent dessert at other times during the year. They are amazing!

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Invitation to Feast takes an uncomplicated look at the Feasts of the Lord found in Leviticus 23 and woven throughout the Bible. This quick read takes a look at God's pattern of redemption dating back to Adam and Eve, tracing its way through the nation of Israel culminating in the fulfillment found in Christ. This book takes an in-depth look at Passover, the Feast of Unleavened Bread and the Feast of First Fruits and is the 1st book in a continuing series on all of the feasts. The goal of this book is to give the reader an understanding of “the big picture” of how a God who has and always will be the same shows mankind His heart to rescue and redeem.

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It’s impossible to recognize all the nuances of the New Testament writings without understanding the Jewish feasts. Consider especially the Gospel of John: It goes from one Biblical feast to the next with barely a let-up. This is one of John’s primary literary devices, where the festival celebrations provide a meaningful backdrop for Jesus’ lessons. Let me give you an example from Booker’s book, in his coverage of the Feast of Tabernacles:

As part of the ritual proceeding, a certain priest would draw water from the Pool of Siloam with a golden pitcher. He would then come to the altar at the temple where the High Priest would take the pitcher and pour the water into a basin at the foot of the altar. … About the time the water was being poured … [all the people] sought the Lord from Isaiah 44:3, which reads, “For I will pour water on him who is thirsty, and floods on the dry ground; I will pour my Spirit on your descendants, and my blessing on your offspring.”

Now we come to the words of Jesus in John 7:37. Picture him there in the temple as the ceremony concludes. On the last day of the feast of Tabernacles, Jesus stood and cried out, “If anyone thirsts, let him come to me and drink. He who believes in me, as the Scripture has said, out of his heart will flow rivers of living water.”

I have at least a half-dozen books about the feasts of Israel; it’s a basic necessity for anyone studying to publish a book about the Gospel of John. With perhaps the exception of an over-sized picture book (come on, who can resist that?) this one is my favorite. Booker will guide you through the entire year of festivals, from Passover to Hanukkah, adroitly explaining the significance of each traditional and ritual and how the events relate to the story of Jesus.

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Written with Christian and Jewish audiences in mind, The Feasts of the Lord takes the reader through all the holy days of Israel. These ancient celebrations come alive as they are enhanced with over one hundred and fifty full-color charts, photographs and paintings. As the history of the Judean holy days is revealed, the Jewish customs that serve as the most foundational facts of Christianity are brought to light. As Rosenthal and Howard strive to create a fresh understanding, these traditions are weighed in the light of God's Word to reveal the Messiah, Jesus of Nazareth.
About the Authors:
Kevin Howard is an ordained minister with unique insight into Jewish culture and the Hebrew language as a result of his involvement in the synagogue, the Jewish community, and his trips to Israel. He spent six years as an administrator and Bible teacher with The Friends of Israel Gospel Ministry, Inc, a world-wide missionary organization to the Jewish people.
Marvin Rosenthal was born and raised in a conservative Jewish home and then became a Christian as a teenage by following the godly example of his mother. He served in the pastorate for six years, before serving The Friends of Israel Gospel Ministry, Inc. as a director for sixteen years.
(warning: supports the rapture ;) )

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