LEAN ON LOW-FAT FARE FOR PASSOVER : COOKBOOK AUTHOR SHARES RECIPES.Byline: Marge Powers Daily News Staff Writer The low-fat trend sweeping the country has entered the realm of Jewish cooking, with cookbook author Harriet Roth translating typically heavy fare into lighter, more nutritious dishes. Her latest volume, ``Harriet Roth's Deliciously Healthy Jewish Cooking'' (Dutton; $26.95), features 350 traditional recipes - but with a healthy twist. Ingredients such as nonfat non·fat adj. Lacking fat solids or having the fat content removed. milk, fat-free cream cheese, canola oil Noun 1. canola oil - vegetable oil made from rapeseed; it is high in monounsaturated fatty acids canola vegetable oil, oil - any of a group of liquid edible fats that are obtained from plants , brown rice, salt-free tomato paste and egg substitute replace the original items that make many Jewish dishes so rich. ``I've trimmed the fat and cholesterol from the classics and kept the flavors authentic,'' said Roth, who also is a nutrition teacher and consultant. ``The traditional recipes have been updated for a health-conscious lifestyle.'' The results include No-Cholesterol Challah, Vegetarian Chopped Liver, Honey Chiffon Cake, Cheese Kuchen ku·chen n. A coffeecake raised with yeast, often containing fruit and nuts. [German, from Middle High German kuoche, cake, from Old High German kuocho.] , Fruit Kugel ku·gel n. A baked pudding of noodles or potatoes, eggs, and seasonings, traditionally eaten by Jews on the Sabbath. [Yiddish kugel, ball (from its puffed-up shape), from Middle High German. , Potato Pancakes (latkes, Never-Fail Blintzes and Chopped Herring. Roth's matzo balls (knaidlach) in her new book are not made with the usual chicken fat. Instead, she uses defatted defatted 1. fat is removed from the tissue by fat solvents. 2. deprived of fat as a food. sodium-reduced chicken broth, egg whites and egg substitute. The total fat content is only 1.7 grams for one matzo ball, which is one serving. Roth's recipes run the gamut from fairly easy to more complicated and most ingredients can be purchased at a regular market. But if you have special kosher food requirements you might have to shop at a Jewish market. Roth has selected dishes from her book to serve during Passover, the eight-day Jewish holiday that commemorates the deliverance of the Israelites from slavery in Egypt. On Wednesday, the first day of Passover, Roth's menu will include Gefilte Fish Loaf, Chicken Soup chicken soup Chicken broth Folk medicine Jewish penicillin A fowl broth with a long tradition as a home remedy for URIs, which may be a nasal decongestant, inhibit growth of pneumococci in vitro, and stimulate immune responsiveness in WBCs Mainstream medicine A With Marvelous Matzo Balls, Farfel far·fel or far·fal n. Noodles shaped like small grains or pellets. [Yiddish farfl, from Middle High German varveln.] and Asparagus Risotto ri·sot·to n. pl. ri·sot·tos A dish of rice cooked in broth, usually with saffron, and served with grated cheese. [Italian, from riso, rice, from Old Italian; see rice. , Pear-Pineapple Matzo Kugel, Lemon Chicken and Almost Dorothy Hartstein's Passover Chocolate Torte With Strawberries and Apricot Squares. She and her 2-year-old granddaughter, Molly Roth, also will prepare a traditional Seder plate, with maror (bitter herbs) symbolizing the bitterness of the Israelites' lives under slavery; haroset (a fruit and nut Fruit and Nut some times known as Cadbury Fruit And Nut Bars are bars of milk chocolate with raisins and almonds which are made by Cadbury and based on their solid Dairy Milk bar, but containing nuts and raisins. paste) representing the mortar they used in building; zeroa (a roasted lamb shankbone or neck of fowl), a reminder of the paschal lamb sacrificed in the days of the Temple; karpas (parsley, radish radish, herbaceous plant (Raphanus sativus) belonging to the family Cruciferae (mustard family), with an edible, pungent root sliced in salads or used as a relish. , celery or new potato) dipped in salt water, a reminder of tears shed during slavery and a sign that spring is a season of hope; and beitza (a hard-boiled or roasted egg), symbolizing the renewal of life. ``Passover is the most family-oriented celebration in the home,'' Roth said. ``It is a holiday of freedom and food. Food is a very important part of Jewish tradition.'' Roth, a native of Pittsburgh, inherited her love of food and cooking from her Hungarian-born mother. ``My mother was a great cook. I loved watching her in the kitchen. I learned at my mother's knee by observing. My mother and I always talked to each other while preparing dinner. By (age) 8 or 9, I was cooking Sunday night supper. I was the youngest of three girls and three boys. There was plenty to do.'' Roth pursued her childhood passion, and earned a bachelor's degree in nutrition from Carnegie Mellon University Carnegie Mellon University, at Pittsburgh, Pa.; est. 1967 through the merger of the Carnegie Institute of Technology (founded 1900, opened 1905) and the Mellon Institute of Industrial Research (founded 1913). in Pittsburgh. She taught food and family living classes in Pittsburgh and Cleveland. In 1953, she moved to Los Angeles and taught food classes at North Hollywood Junior High School from 1953-56. She eventually branched out, working as a dietary consultant. Although she had several hospitals as clients, it wasn't until her husband, Harold, developed health problems that she began to experiment with healthier versions of traditional Jewish favorites for him. ``When my husband had heart problems 18 years ago, I gave up my business to help him and I moved my consulting business and taught classes in my home one day a week,'' she said. ``I made sure he ate all the nutritious foods that would lead to a full recovery, and 18 years later he is in good health.'' Roth's latest book is her sixth; she's written three other cookbooks, a fat-counter book and a fat calories and cholesterol book. It takes her about two to three years to write a book. Her recipes were passed along from family and friends, then adjusted for fat, salt and cholesterol content. ``I took all the original, over-fatted and -salted recipes and adjusted them for a healthy lifestyle,'' she said. ``All the recipes were tested by me, friends and food professionals about three to four times. ``If you have a friend or family member who has some great recipes, don't put off getting them to write down the recipes to pass down from generation to generation. Many wonderful recipes have been lost forever because no one did that in a family.'' Roth said she learned a lot - and recalled many lost memories - in researching and writing her latest book. ``I learned many things about Judaism that I didn't know. I remembered mealtime, which was the one time of the day where we all sat down together to eat and talk. A lot of fond memories came back.'' SALLY'S ASHKENAZI HAROSET (PAREVE pa·re·ve also par·ve adj. Judaism Prepared without meat, milk, or their derivatives and therefore permissible to be eaten with both meat and dairy dishes according to dietary laws: pareve margarine. ) 2 large Red Delicious OR Granny Smith apples, peeled, cored and quartered 1/2 cup finely chopped toasted walnuts and/OR almonds 1 teaspoon honey 1 teaspoon ground cinnamon 3 tablespoons kosher sweet red wine OR use fresh orange juice and 1 teaspoon grated orange peel Chop apples in a food processor. Put apples and remaining ingredients in a bowl and blend. Cover with plastic wrap and refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. until needed. Makes 10 servings. NUTRITION INFORMATION PER SERVING: 60 calories; 3.6 grams fat; 1 milligram milligram /mil·li·gram/ (mg) (mil´i-gram) one thousandth (10-3) of a gram. mil·li·gram n. Abbr. mg A metric unit of mass equal to one thousandth (10-3) of a gram. sodium; 0 cholesterol. GEFILTE FISH LOAF (PAREVE) Pesach brings thoughts of gefilte fish, and no Jewish cookbook could be complete without a recipe for it. The egg yolks and oil have been omitted. 3 1/2 pounds ground fish fillets (whitefish whitefish: see salmon. whitefish Any of several silvery food fishes (family Salmonidae, or Coregonidae), inhabiting cold northern lakes of Europe, Asia, and North America. , pike and mullet mullet: see silversides. mullet Any of fewer than 100 species (family Mugilidae) of abundant, commercially valuable schooling fishes found in brackish or fresh waters throughout tropical and temperate regions. ) (see Note) 3 large onions, chopped fine 1 rib celery, chopped fine 3 large carrots, peeled and grated 1 teaspoon kosher salt OR to taste 1/2 teaspoon ground white pepper 2 tablespoons sugar (optional) 1/4 cup ice water OR low-sodium seltzer 1/2 cup matzo meal 6 extra-large egg whites 1/2 cup snipped chives chives alliumschoenoprasm. OR fresh dill as garnish (optional) Place ground fish, onions, celery, carrots, salt, pepper and sugar in a large bowl; stir to blend. Stir in ice water and matzo meal. In another large bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add fish, 1 cup at a time, while beating. Coat 2 (9x5x3-inch) nonstick non·stick adj. Permitting easy removal of adherent food particles: a frying pan with a nonstick surface. nonstick Adjective loaf pans with vegetable oil cooking spray and line bottoms with parchment paper, wax paper or foil. Spray lining. Spoon mixture into pans; spread smooth on top. Place loaf pans in a larger pan at least 2 inches deep. Pour 1 1/2 inches of boiling water into larger pan. Bake uncovered in preheated 325-degree oven about 50 to 60 minutes or until center of loaf feels firm when pressed. Remove pans from water; cool, cover, then chill in pans 6 to 8 hours or overnight. To serve, slide a knife between fish and pan sides. Drain off any juices. Invert in·vert v. 1. To turn inside out or upside down. 2. To reverse the position, order, or condition of. 3. To subject to inversion. n. Something inverted. loaf onto a platter, top to release and remove paper. For a buffet, slice the loaf. Place slices on a fish-shaped platter, garnish generously with fresh dill, sprinkle with chives and accompany with horseradish horseradish Hardy perennial plant (Armoracia lapathifolia) of the mustard family, native to Mediterranean lands and grown throughout the temperate zones. Its hotly pungent, fleshy root is used as a condiment and is traditionally considered medicinal. . Fish may also be served in individual slices on chilled butter lettuce leaves with a sprig of dill and horseradish. Makes 2 (9-inch) loaves or 20 slices; 1 slice is 1 serving. NOTE: If fish is not already ground, cut into 1-inch cubes and chop into a smooth puree pu·rée or pu·ree tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees To rub through a strainer or process (food) in a blender. n. in a food processor using a blade with pulsing action. VARIATION: For gefilte fish balls, make above recipe, but combine 3 pounds fish bones, 2 ribs celery, 1 sliced onion, 3 peeled and sliced carrots, a handful Italian flat-leaf parsley and 3 quarts cold water in a heavy Dutch oven. Bring to a boil and simmer 30 minutes. Remove any foam and place a plate face down over ingredients to keep bones and vegetables from sticking to fish. Wet your hands with cold water and shape raw fish mixture into 3-inch ovals. Drop balls into simmering broth and simmer, partially covered, about 2 hours or until liquid is reduced by half. Baste fish balls as they cook. Allow fish balls to cool slightly in broth, then gently remove to a platter. Top with sliced carrots, cover with plastic wrap then foil and chill. Strain fish broth and return to saucepan and reduce by half. Store separately in refrigerator. Jellied jel·lied adj. 1. Chilled or otherwise congealed into jelly. 2. Coated with jelly. 3. Prepared or cooked in or with jelly. broth may be served with fish balls. NUTRITION INFORMATION PER SERVING: 140 calories; 4.8 grams fat; 179 milligrams sodium; 0 cholesterol. HOMEMADE BEET HORSERADISH (CHRAIN) (PAREVE) 1 1/2 pounds horseradish root, scrubbed, peeled and diced 3 small raw beets, peeled and diced 1 can (16 ounces) salt-free julienned beets, drained 1 teaspoon kosher salt 1 teaspoon sugar (optional) 3/4 cup distilled white vinegar Process cubed horseradish and raw beets in a food processor, using a steel blade, until desired consistency is reached. Pour into a mixing bowl. Finely chop drained beets and stir into horseradish mixture. Add salt, sugar and vinegar; mix thoroughly. Taste and adjust seasonings. Store in jars with tightly closed lids. Keeps 3 to 4 days before it starts to lose its strength. Makes 4 cups; 1 tablespoon is 1 serving. VARIATIONS: HORSERADISH SAUCE FOR POACHED poach 1 tr.v. poached, poach·ing, poach·es To cook in a boiling or simmering liquid: Poach the fish in wine. FISH: Mix 1/2 cup of plain grated horseradish with 1 1/2 cups of nonfat sour cream and 1 1/2 tablespoons of lemon juice. Taste and adjust seasonings. HORSERADISH APPLE RELISH: Mix 1/2 cup grated plain horseradish with 1 cup shredded sweet apple, such as McIntosh, Spartan or Baldwin. This is delicious served as an accompaniment to smoked trout. NUTRITION INFORMATION PER SERVING: 13 calories; 0 grams fat; 43 milligrams sodium; 0 cholesterol. FALSHER FISH (MOCK GEFILTE FISH) (MEAT) Years ago, most Jews found it too expensive to feed fish to a whole family for Shabbat dinner. They stretched the servings by adding other ingredients to the fish or substituting relatively inexpensive ground chicken. This was called falsher, or ``false'' fish. The flavor, surprisingly, is very much the same. RICH POACHING poaching: see cooking. STOCK: 8 cups defatted sodium-reduced chicken OR vegetable broth OR water 1 cup dry white wine OR vermouth vermouth (vərm  th`), blend of white wines fortified with additional alcohol and flavored with aromatic herbs, spices, and roots. It contains up to 19% alcohol. 1 large unpeeled Un`peeled a. 1. Thoroughly stripped; pillaged. 2. Not peeled. onion, sliced 6 ribs celery with leaves, sliced 4 carrots, peeled and cut into 2-inch diagonal slices 1 parsnip Parsnip, river, Canada Parsnip, river, c.150 mi (240 km) long, rising in central British Columbia, Canada, and flowing northwest to join the Finlay River at Williston Lake and form the Peace River. , cut into chunks 6 peppercorns 1 bay leaf POULTRY MEATBALLS: 1 medium onion, quartered 2 cloves garlic, smashed 3 carrots, peeled and quartered 2 pounds ground turkey breast OR chicken breast (no skin OR fat) 1/4 cup egg substitute 2 extra-large egg whites 2/3 cup matzo meal 1/3 cup prepared stock, cooled 1/8 teaspoon ground white pepper 3/4 teaspoon kosher salt 1/2 bunch Italian flat-leaf parsley, tied with a string To make stock, combine all stock ingredients in a 6-quart Dutch oven. Bring to a boil and simmer 30 minutes. To make meatballs, mince onion, garlic and carrots in a food processor. Add ground turkey and egg substitute. Blend well in a food processor. Beat egg whites in an electric mixer until soft peaks form. Gradually add turkey mixture to egg whites while beating. Add matzo meal and about 1/3 cup stock. Season with pepper and salt. Shape mixture into 3-inch ovals with hands wet with cold water. Add to simmering stock. Add parsley and bring to a boil; reduce to a simmer and cover partially. Continue cooking slowly 2 hours. Cool slightly. Remove balls to a 3-quart shallow casserole with a slotted spoon. Reduce stock, then strain over balls. Top with carrot slices; discard remaining solids. Cool, cover tightly with plastic wrap and refrigerate. To serve, place a chilled ball on 1 lettuce leaf, top with 1 carrot slice, sprinkle with paprika paprika: see pepper. and accompany with horseradish. Makes 16 balls; 1 ball is 1 serving. NUTRITION INFORMATION PER SERVING: 125 calories; .6 grams fat; 170 milligrams sodium; 38 milligrams cholesterol. MY MOTHER'S CHICKEN SOUP (MEAT) Whether it's to cure a cold or comfort a broken heart, good old-fashioned chicken soup has assumed importance as ``Jewish penicillin.'' A pot of chicken soup simmering on the stove and served with noodles noo·dle 1 n. A narrow, ribbonlike strip of dried dough, usually made of flour, eggs, and water. [German Nudel. or matzo balls, rice or kreplach krep·lach pl.n. Small pockets of noodle dough filled with ground meat or cheese, usually boiled and served in soups. [Yiddish kreplech, pl. , has never been replaced as the No. 1 Jewish soul food. 1 (5-pound) stewing hen OR chicken, cut into 8 pieces, fat removed Giblets gib·lets pl.n. The edible heart, liver, or gizzard of a fowl. [From Middle English gibelet, from Old French, game stew, perhaps alteration of *giberet, from gibier, , excluding liver, and cleaned chicken feet, if possible 2 pounds chicken backs OR wings OR 3 pounds lean beef flanken flan·ken n. 1. A cut of meat taken from the short ribs of beef. 2. A dish prepared from this cut of beef by boiling or stewing, often served with horseradish. 4 quarts cold water 3 medium onions, peeled (cut X in root end) 2 leeks, split lengthwise length·wise adv. & adj. Of, along, or in reference to the direction of the length; longitudinally. Adj. 1. lengthwise , rinsed and tied with a string 1 parsnip OR parsley root, scrubbed, trimmed and cut in half 5 celery ribs with leaves, cut in 2-inch pieces 6 carrots, cut in quarters OR 16 packaged peeled baby carrots Bouquet garni (in a cheesecloth cheese·cloth n. A coarse, loosely woven cotton gauze, originally used for wrapping cheese. cheesecloth Noun a light, loosely woven cotton cloth Noun 1. OR tea ball), 1 bay leaf, sprigs of Italian flat-leaf parsley and 6 peppercorns 1/2 bunch Italian flat-leaf parsley, tied with a string 1/2 teaspoon ground white pepper Salt to taste Rinse chicken and parts in cold running water. Place in a large stockpot and cover with cold water. Bring to a boil; reduce heat to low and skim off scum carefully, about 20 minutes, using a perforated flat spoon (schomleffel) or triple-mesh strainer. Add onions, leeks, parsnip, celery, carrots and bouquet garni. Simmer, partially covered, 2 hours. Add 1/2 bunch parsley and pepper and simmer, uncovered, 30 minutes more, or until chicken is tender. Discard leeks, onion, parsley and bouquet garni. Remove chicken parts with a slotted spoon. Remove skin from chicken and discard. Chicken may be boned and saved for chicken salad, chicken pate, chicken hash or chicken sandwiches. It may also be returned to soup and seved as boiled chicken. Taste and adjust seasonings with salt and pepper
v. con·gealed, con·geal·ing, con·geals v.intr. 1. To solidify by or as if by freezing: "My aim . . . was to take the Hill by storm before . . . on top. Bring soup to a simmer with added fresh parsley or dill. To serve, pour in heated soup bowls, with Marvelous Matzo Balls (Knaidlach) (recipe follows), no-yolk noodles, farfel, rice or kreplach. Makes 10 to 12 servings; 1 cup is 1 serving. To freeze, place in freezer containers after fat has been removed and allow 1 inch head space for expansion. You may also freeze individual portions in small freezer plastic food bags and reheat Re`heat´ v. t. 1. To heat again. 2. To revive; to cheer; to cherish. Verb 1. reheat - heat again; "Please reheat the food from last night" in microwave oven. VARIATION: All soup vegetables, with exception of parsley and green part of leek leek: see onion. leek Hardy, vigorous, biennial plant (Allium porrum) of the lily family, native to the eastern Mediterranean and the Middle East. It has a mild, sweet, onionlike flavour. , may be pureed in a food processor or blender with 1/2 cup broth. Then add as much additional chicken broth needed to give soup consistency desired. NUTRITION INFORMATION PER SERVING: 22 calories; 0 fat; 3 milligrams sodium; 0 cholesterol. NOTE: When cooking whole onions, cut an X in root end to prevent it from slipping apart in cooking. MARVELOUS MATZO BALLS (KNAIDLACH) (MEAT) Planning the Passover meal always brings to mind visions of matzo balls. This healthful health·ful adj. 1. Conducive to good health; salutary. 2. Healthy. health  ful·ness n. recipe is my family's favorite. 4 extra-large egg whites 3/4 teaspoon kosher salt 1/2 cup egg substitute 1 tablespoon canola oil OR extra-virgin olive oil 2 tablespoon defatted sodium-reduced chicken broth 1 teaspoon onion powder 1/8 teaspoon ground white pepper 1/4 cup finely chopped Italian flat-leaf parsley OR dill (optional) 1 cup matzo meal Beat egg whites until frothy froth·y adj. froth·i·er, froth·i·est 1. Made of, covered with, or resembling froth; foamy. 2. Playfully frivolous in character or content: a frothy French farce. ; add salt and beat until stiff. In a separate bowl, beat eg substitute, oil, broth, onion powder and pepper together to blend. Fold egg substitute mixture into beaten egg whites, with parsley. Ad matzo meal and stir to combine. (The more you stir, the firmer the matzo ball will become.) Cover mixture and chill in refrigerator 1 to 2 hours. Shape into balls about size of walnuts (using your hands that have been dipped into cold water) and drop into a kettle of lightly salted boiling water. Cover and simmer 45 minutes. Stir gently from time to time to prevent sticking to bottom of pan. Remove from water with a slotted spoon, drain and add to My Mother's Chicken Soup (recipe above) for more flavor. To freeze, place well-drained matzo balls on a nonstick baking sheet, cool and freeze. When frozen solid, place in an airtight zippered zip·pered adj. 1. Having or equipped with zippers or a zipper: a coat with zippered pockets. 2. Closed or fastened with or as if with a zipper. plastic food bag and store in freezer. Makes 12 to 14 medium balls; 1 ball is 1 serving. NUTRITION INFORMATION PER SERVING: 68 calories; 1.7 grams fat; 185 milligrams sodium; 0 cholesterol. FARFEL AND ASPARAGUS RISOTTO (MEAT) When Passover approaches, people are always asking for new side dish recipes. This one is a wonderful accompaniment to roast chicken, turkey or brisket brisket the mass of connective tissue and fat covering the anterior part of the chest in ruminants. Lies at the most ventral part of the neck, between the front legs and covering the anterior end of the sternum. . 3 cups matzo farfel OR crumbled whole-wheat matzo 1 tablespoon olive oil 1 small onion, minced 6 thin asparagus spears, cut into 1/2-inch diagonal slices, plus additional spears, steamed, for garnish 2 1/2 to 3 cups defatted sodium-reduced chicken OR vegetable broth Freshly ground pepper 1/2 cup minced Italian flat-leafy parsley In a nonstick skillet, lightly brown matzo farfel, stirring frequently. (May also be browned under preheated broiler broiler a young (about 8 weeks old) male or female chicken weighing 3 to 3.5 lb. , if you watch it carefully.) Heat oil in a medium saucepan and saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. onion until translucent, about 3 to 4 minutes. Add asparagus; saute 1 minute. Add browned farfel; stir. Add broth 1/2 cup at a time. Stir and cook 1 minute after each addition. Cook until farfel is tender. Season with pepper and sprinkle with parsley. Serve hot and garnish with additional asparagus spears. Makes 8 servings. VARIATION: 1 1/2 cups sliced fresh mushrooms may be added or substituted for asparagus. NUTRITION INFORMATION PER SERVING: 251 calories; 2.5 grams fat; 11 milligrams sodium; 0 cholesterol. PEAR-PINEAPPLE MATZO KUGEL (PAREVE) SThis recipe has particular appeal for Passover as well as other times throughout the year. 1/2 cup egg substitute 5 extra-large egg whites 2 tablespoons sugar 8 ounces crushed pineapple in natural juice 2 apples, peeled and shredded 1 firm pear, peeled, cored and shredded 1 cup dark raisins soaked in 1/2 cup Passover wine 2 tablespoons canola oil Grated peel and juice 2 lemons 1 teaspoon ground cinnamon 2 teaspoons vanilla 5 sheets matzo, crumbled, soaked in warm water and drained OR 12 ounces cooked Passover noodles 1/2 cup sugar-free apricot preserves (optional) Coat a 13x9x2-inch glass baking dish with vegetable oil cooking spray. Beat egg substitute and whites with a fork in a large bowl. Add sugar, pineapple and juice, apples, pear, raisin mixture, oil, lemon peel and juice, cinnamon and vanilla. Stir to blend. Add drained matzo and mix thoroughly. Transfer mixture to prepared baking dish. Bake in preheated 325-degree oven 45 minutes. Dot kugel with apricot jam during last 10 minutes of baking. Makes 12 servings. VARIATION: Use 12 stewed stewed adj. 1. Cooked by stewing: stewed prunes. 2. Informal Intoxicated; drunk. stewed Adjective 1. apricots on top of pudding instead of jam for garnish. NUTRITION INFORMATION PER SERVING: 165 calories; 3 grams fat; 45 milligrams sodium; 0 cholesterol. LEMON CHICKEN FOR A CROWD (MEAT) An easy, tasty entree to serve guests. Serve one fourth of a 2-pound broiler per person. 721 1 1/2 cups fresh lemon juice 1/3 cup olive oil 1 large onion, minced 1 tablespoon ground hot Hungarian paprika 2 tablespoons ground sweet Hungarian paprika 1 1/2 teaspoons ground white pepper 1 teaspoon freshly ground black pepper 2 tablespoons salt-free garlic-flavored seasoning 6 (2-pound) broiler-fryer chickens, quartered, skinned and defatted In a medium bowl, combine lemon juice, olive oil, onion, paprikas, peppers and garlic seasoning. Mix well. In 2 (17x11-inch) roasting pans, arrange quartered chickens in 1 layer. Pour l Semon mixture over chicken. Place in refrigerator to marinate mar·i·nate v. mar·i·nat·ed, mar·i·nat·ing, mar·i·nates v.tr. To soak (meat, for example) in a marinade. v.intr. To become marinated. several hours before baking. Bake uncovered in preheated 375-degree oven 1 1/2 hours or until chicken is fork-tender, spooning pan juices over chicken 2 to 3 times while cooking. If chicken is not browned enough, cook briefly under preheated broiler. To serve, accompany chicken with individual potato kugels, pureed banana squash and steamed asparagus. Makes 24 servings, 1/4 of 2-pound chicken is 1 serving. NOTE: Substitute chicken breasts for quartered chickens as used in photographs, if desired. Reduce length of cooking time accordingly. NUTRITION INFORMATION PER SERVING: 194 calories; 9.1 grams fat; 71 milligrams sodium; 73 milligrams cholesterol. ALMOST DOROTHY HARTSTEIN'S PASSOVER CHOCOLATETORTE (PAREVE) This is a change from the usual Passover sponge cake. Although the fat and cholesterol content have been reduced from the original recipe, the flavor is almost the same. Serve with fresh strawberries. The torte is best baked and refrigerated re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. , at least a day ahead. TORTE: 1/3 cup blanched blanch also blench v. blanched also blenched, blanch·ing also blench·ing, blanch·es also blench·es v.tr. 1. To take the color from; bleach. 2. almonds 1/2 cup granulated sugar 1/3 cup walnuts OR pecans 1/3 cup potato starch 3 ounces semisweet sem·i·sweet adj. Having a small amount of sweetening: semisweet chocolate. Adj. 1. semisweet - having a taste that is a mixture of bitterness and sweetness bittersweet OR unsweetened chocolate 1 cup unsweetened cocoa powder 2 tablespoons instant coffee powder 1/2 cup boiling water 1 tablespoon vanilla 1/3 cup egg substitute 3 tablespoons pareve margarine, cut into cubes and at room temperature 3 tablespoons chopped dried apricots steeped in 1/4 cup apricot brandy 3 extra-large egg whites 1/4 teaspoon cream of tartar cream of tartar, white crystalline powder. Chemically it is potassium hydrogen tartrate, KC4H5O6, the acidic potassium salt of tartaric acid. It is used as the leavening agent in baking powders. CHOCOLATE GLAZE: 1 ounce semisweet chocolate (optional) 1/2 cup unsweetened chocolate (optional) 1/2 cup unsweetened cocoa powder 1 cup powdered sugar 1/4 cup boiling water Toasted sliced OR slivered almonds (optional) Coat an 8-inch springform pan with butter-flavored cooking spray. Line bottom with wax paper and spray lightly. In a food processor, grind almonds wi Sth 2 tablespoons granulated sugar until very fine. Remove to a bowl. Repeat with walnuts and 2 tablespoons sugar. Combine nut mixtures, add potato starch and mix. Melt chocolate in a microwave oven. In a small saucepan, combine chocolate, cocoa powder, coffee, boiling water and vanilla. Stir in egg substitute 1 tablespoon at a time, stirring well after each addition. Place saucepan over low heat; stir gently until chocolate mixture is slightly thickened thick·en tr. & intr.v. thick·ened, thick·en·ing, thick·ens 1. To make or become thick or thicker: Thicken the sauce with cornstarch. The crowd thickened near the doorway. 2. . Remove from heat and beat in margarine one piece at a time. Add nut mixture and stir (it will be very thick). Add apricot mixture. Beat egg whites in a glass or metal bowl with cream of tartar until soft peaks form. Slowly beat in remaining 1/4 cup sugar. Beat until firm and glossy. Fold about 1/3 egg whites gently into chocolate mixture to lighten. Fold in remaining egg whites quickly and gently. Pour into prepared pan and distribute batter evenly. Bake in preheated 375-degree oven 25 to 30 minutes or until a toothpick toothpick, n a wood sliver used to cleanse the interdental space. toothpick, balsa wood, n a triangular wedge of balsa wood used to clean the teeth interproximally and stimulate the interdental gingival tissues. inserted at edge comes out clean. Torte will be firm at edge but soft in center when done. Cool on a wire rack about 45 minutes before frosting frosting the slight graying of the haircoat around the face, particularly muzzle, in dogs with aging and as a regular feature of some breeds such as the Belgian shepherd dog. . Cake will shrink from sides of pan when cool. Carefully loosen edges and remove springform sides. Invert and remove wax paper from cake. To prepare glaze, melt chocolate and combine with cocoa powder, powdered sugar and boiling water in a bowl. Stir until smooth. Frost top and sides of cake and decorate toasted sliced or slivered almonds. Garnish with fresh strawberries. Makes 20 servings. NOTE: Cake may be baked several days ahead and refrigerated or frozen. Glaze on day of serving. NUTRITION INFORMATION PER SERVING: 151 calories; 7.2 grams fat; 41 milligrams sodium; 0 cholesterol. APRICOT SQUARES (PAREVE) Although this is a Pesach recipe, I bake these tasty pastries throughout the year. 1 2/3 cups matzo cake meal 1/3 cup sugar 1/3 cup finely ground toasted almonds 1/3 cup canola oil 2 tablespoons fresh lemon jui Sce 1 tablespoon grated lemon peel 1 teaspoon vanilla 2 1/2 to 3 cups sugar-free apricot preserves OR lekvar lek·var n. A sweet spread or pastry filling made of prunes or apricots. [Hungarian lekvár, jam, from Slovak, from Czech lektvar, electuary, from Middle High German Coat a 13x9x2-inch glass baking dish with vegetable oil cooking spray. Combine cake meal, sugar and almonds in a bowl. Stir to blend. In a separate bowl, mix oil, juice, peel and vanilla. Add to dry ingredients and stir with a fork. Press down 2/3 of mixture firmly on bottom of baking dish. Bake in preheated 350-degree oven 15 minutes. Remove from oven and cool slightly. Spread preserves over baked crust and sprinkle with remaining cake meal mixture. Return to oven and bake 25 additional minutes. Cool before cutting into squares. These pastries freeze nicely. Makes 24 squares, 1 square is 1 serving. NUTRITION INFORMATION PER SERVING: 174 calories; 4.7 grams fat; 19 milligrams sodium; 0 cholesterol. All the above recipes are from ``Harriet Roth's Deliciously Healthy Jewish Cookings'' by Harriet Roth, Dutton. LOW-FAT PASSOVER DINNER MENU Sally's Ashkenazic Haroset Gefilte Fish Loaf Homemade Beet Horseradish (Chrain) Falsher Fish (Mock Gefilte Fish) Chicken Soup With Marvelous Matzo Balls (Knaidlach) Farfel and Asparagus Risotto Pear-Pineapple Matzo Kugel Lemon Chicken for a Crowd Almost Dorothy Hartstein's Passover Chocolate Torte With Strawberries Apricot Squares Tips for making recipes healthier Harriet Roth offers the following tips on how to reduce fat, cholesterol and sodium in recipes. ``The most difficult thing to maintain when converting recipes is the familiar and traditional flavor,'' Roth said. ``Families want their foods to taste like mama used to make.'' Use nonstick sprays or canola or olive oils in place of butter, margarine or vegetable oil. Remember that olive oil will flavor your food, while canola oil is tasteless. Make soups or sauce in advance and refrigerate overnight, which allows the fat to harden for easy skimming. If you can't prepare your dish S that far in advance, use a gravy strainer to remove the excess fat or place it in the freezer for a short time to expedite defatting Defatting is a term which is used to describe the removal of fatty acids from an object. Culinary definition From the perspective of culinary science, the word defatting refers to various methods which are used to reduce the fat content of a meal. it. In baked items, substitute applesauce, prune puree or a pureed baby fruit for part of the fat. Instead of using 2/3 cup oil in a cake or muffin recipe, for instance, try using 1/4 to 1/3 cup of canola oil and 1/3 cup fruit puree. In baking, use nonfat milk, nonfat sour cream or nonfat yogurt without gelatin gelatin or animal jelly, foodstuff obtained from connective tissue (found in hoofs, bones, tendons, ligaments, and cartilage) of vertebrate animals by the action of boiling water or dilute acid. (gelatin in the yogurt changes the texture of baked goods) for higher-fat counterparts of the same products. Use unsweetened cocoa, which has no fat, instead of chocolate squares, which have fat, in baking. Eliminate egg yolks and use egg substitutes whenever possible. For omelets and custards, add egg whites to egg substitutes for better flavor. Use less salt, and to preserve the flavor of what little you use, add it at the end of cooking and just before serving. To compensate for using less salt in recipes, increase amounts of fresh or dried herbs such as basil, bay leaves, chervil chervil (chûr`vəl), name for two similar edible Old World herbs of the family Umbelliferae (parsley family). The salad chervil is Anthriscus cerefolium. Its leaves, like those of the related dill and parsley, are used for seasoning. , chives, dill, parsley, marjoram marjoram or sweet marjoram (mär`jərəm), Old World perennial aromatic herb (Marjorana hortensis) of the family Labiatae (mint family), cultivated in gardens for flavoring. , mint, oregano oregano (ərĕg`ənō), name for several herbs used for flavoring food. A plant of the family Labiatae (mint family), Origanum vulgare, , rosemary, sage, sorrel sorrel, name for several plants, particularly species of dock (see buckwheat) and oxalis. sorrel Any of several hardy perennial herbs of the buckwheat family, widespread in temperate regions. , tarragon tarragon (târ`əgŏn), perennial aromatic Old World herb (Artemisia dracunculus) of the family Asteraceae (aster family), of the same genus as wormwood and sagebrush. or thyme and use lemon juice, wine or paprika. Use lean cuts of meat and poultry with skin and excess fat removed. Breast of chicken or turkey are good choices as they have less fat than other poultry or meats. (Note: Roth recommends using Kraft's Philadelphia no-fat cream cheese, Smart Beat no-fat mayonnaise, Knudsen or Tillamook nonfat sour cream and Fleischman's egg substitute in low-fat cooking.) SOURCE: - Marge Powers CAPTION(S): 3 Photos, 2 Boxes Photo: (1--Color) Harriet Roth shares her Passo ver recipes for Lemon Chicken for a Crowd, left, Farfel and Asparagus Risotto and Almost Dorothy Hartstein's Passover Chocolate Torte With Strawberries. Michael Owen Baker/Daily News (2--Color) Roth and her 2-year-old granddaughter, Molly Roth, discuss the Passover seder plate The Passover Seder Plate Hebrew: ke'ara (קערה) is a special plate containing symbolic foods used by Jews during the Passover Seder. Each of the six items arranged on the plate has special significance to the retelling of the story of the Exodus . (3) Prefer white meat? Substitute skinless breasts for quartered chickens in Lemon Chicken for a Crowd. Michael Owen Baker/Daily News Box: (1) LOW-FAT PASSOVER DINNER MENU (See text) (2) Tips for making recipes healthier (See text) |
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