PASSOVER INSPIRATIONS CONTEMPORARY AND CONVENIENT.Byline: Natalie Haughton Food Editor Jewish cooks often look for ways to jazz up Seder dinners and other meals during the special time of Passover, which begins at sundown April 16. For inspiration with a contemporary twist, we turned to the recently released ``The Hadassah Jewish Holiday
A Jewish holiday or Jewish Festival is a day or series of days observed by Jews as a holy or secular commemoration of an important event in Jewish history. Cookbook: Traditional Recipes From Contemporary Kosher Kitchens,'' edited by Joan Schwartz Michel (Hugh Lauter Levin Associates; $29.95). An attractive volume with 75 color photographs, it's a compilation of holiday recipes from the cooks and local fund-raising cookbooks of Hadassah, the Jewish women's volunteer organization, which supports hospitals and educational opportunities in this country and Israel. More than 250 Ashkenazic and Sephardic recipes have been included, submitted by cooks in both the United States United States, officially United States of America, republic (2005 est. pop. 295,734,000), 3,539,227 sq mi (9,166,598 sq km), North America. The United States is the world's third largest country in population and the fourth largest country in area. and Israel. ``All of the recipes in the book have been checked and rechecked for adherence to kashrut kash·rut also kash·ruth n. 1. The state of being kosher. 2. The body of Jewish dietary law. [Mishnaic Hebrew ka , but if you have doubts about anything, please consult your rabbi,'' writes Michel in the introduction. You'll find the old stand-bys and basics like 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 , challah, 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. , matzo balls, chopped liver Chopped liver is a spread from the Jewish cuisine. It is often made by sautéeing liver and onions in schmaltz (i.e., rendered animal fat); adding hard-boiled eggs, salt and pepper to the sautéed liver and onions, and grinding that mixture. , gefilte fish, blintzes, kugels and rugelach rug·e·lach or rug·a·lach n. A cookie of cream-cheese dough spread with filling, such as jam or nuts, and then rolled up. Noun 1. - some with different variations on the theme. There are also many other creations with innovative twists. ``These are the foods that are our tradition, that constitute our history - and our future,'' notes Michel. All of the holidays are organized into chapters according to the season in which they occur. In addition, there's a chapter devoted to ``Simchas - Life's Celebrations'' as nearly every life cycle event, such as a wedding, bar mitzvah, etc., involves food. Little tidbits TidBITS is an award-winning electronic newsletter and web site dealing primarily with Apple Computer and Macintosh-related topics. Internet publication TidBITS has been published weekly since April 16, 1990, which makes it one of the longest running Internet publications. on ingredients, recipe timing and substitutions are sprinkled throughout. Among the tips for Passover cooks: Three sheets crumbled matzo equal about 2 cups. To convert a recipe (with flour) for Passover, substitute 2 tablespoons matzo cake meal along with 6 tablespoons potato starch for 1/2 cup flour. Because powdered sugar contains cornstarch cornstarch, material made by pulverizing the ground, dried residue of corn grains after preparatory soaking and the removal of the embryo and the outer covering. It is used as laundry starch, in sizing paper, in making adhesives, and in cooking. , it is not kosher for Passover. However, you can make a reasonable facsimile by pulverizing 1 cup minus 1 1/2 teaspoons granulated sugar in a food processor or blender and then sifting it together with 1 1/2 teaspoons potato starch. Most of the recipes appear to be accessible and doable, with many of them quick and easy in keeping with the busy lifestyles of today's cooks. Recipes are from ``The Hadassah Jewish Holiday Cookbook.'' PERSIAN HAROSET (on the cover) 1 unpeeled Un`peeled a. 1. Thoroughly stripped; pillaged. 2. Not peeled. pear, cored and finely chopped 1 unpeeled apple, cored and finely chopped 1 cup finely chopped walnuts 1 cup finely chopped almonds 1 cup finely chopped hazelnuts 1 cup finely chopped pistachio pistachio (pĭstăsh`ēō, pĭstä`shēō), tree or shrub (of the genus Pistacia) of the family Anacardiaceae (sumac family). The species that yields the pistachio nut of commerce is P. nuts 1 cup chopped pitted dates 1 cup chopped raisins 2 teaspoons ground cinnamon 2 teaspoons grated ginger root 1 tablespoon apple cider vinegar Sweet wine Combine pear, apple, walnuts, almonds, hazelnuts, pistachio nuts, dates and raisins in a large bowl. Blend well, being careful not to chop mixture into a paste. Add cinnamon, ginger, cider vinegar and enough wine to bind. Place on a platter and shape into a pyramid, if desired. Cover 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. . Serve with matzo. Makes about 5 cups. From Raquel Segal, Dix Hills Hadassah, New York New York, state, United States New York, Middle Atlantic state of the United States. It is bordered by Vermont, Massachusetts, Connecticut, and the Atlantic Ocean (E), New Jersey and Pennsylvania (S), Lakes Erie and Ontario and the Canadian province of . CHICKEN MARRAKESH 4 whole chickens, (2 1/2 pounds EACH), each cut into eighths 12 large cloves garlic, finely minced 3 tablespoons dried thyme 1 tablespoon ground cumin cumin or cummin (both: kŭm`ĭn), low annual herb (Cuminum cyminum) of the family Umbelliferae (parsley family), long cultivated in the Old World for the aromatic seedlike fruits. 2 teaspoons ground ginger 1 teaspoon salt 1 cup red wine vinegar 1 cup olive oil 8 teaspoons green peppercorns, soaked in water and drained 2 cups whole pitted black olives 3 cups dried apricots 2 cups dried small figs 1/2 cup packed brown sugar 2 cups large pecan pieces 1 cup good red wine Grated peel of 4 lemons The day before, combine chicken, garlic, thyme, cumin, ginger, salt, wine vinegar, oil, peppercorns, olives, apricots and figs in 2 large bowls, dividing ingredients equally. 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. , covered, in refrigerator overnight. Mix several times during the day. Remove bowls from refrigerator 1 hour before cooking. Arrange chicken in a single layer in 2 large, heavy, shallow baking pans. Spoon marinade evenly over both pans. Sprinkle with brown sugar and pecans and pour wine evenly between pieces in both pans. Cover pans with foil. Bake in a preheated 350-degree oven 20 minutes. Remove foil and bake, basting baste 1 tr.v. bast·ed, bast·ing, bastes To sew loosely with large running stitches so as to hold together temporarily. frequently with pan juices, 50 minutes longer or until cooked through. Using a fork and slotted spoon, transfer chicken, olives, dried fruit and pecans to a large serving platter. Drizzle with a few large spoonfuls of pan juices. Garnish with lemon peel. Makes about 8 servings. From Roselle-Cranford Hadassah, New Jersey. SWEET AND SOUR sweet and sour adj → agridulce BEETS 4 cups sliced, cooked OR canned beets, drained and 3/4 cup liquid reserved 3/4 cup raisins 1 tablespoon potato starch 1/4 cup sugar 3 tablespoons unsalted margarine 1/3 cup fresh lemon juice Chopped green onions, for garnish In a saucepan, combine 3/4 cup reserved beet liquid with raisins. Bring to a boil, reduce heat and simmer, covered, 5 minutes. Blend potato starch with 2 tablespoons beet liquid from saucepan and stir into raisin mixture. Add sugar and margarine. If serving cold, omit margarine. Cook over low heat, stirring constantly, until margarine is melted and sugar is dissolved. Add lemon juice and beets and simmer until heated through. Scatter green onions over top. Makes 6 to 8 servings. From Wepawaug Hadassah, Orange, Conn. CUCUMBER SALAD 15 small cucumbers (Kirbies), peeled and thinly sliced 2 onions, thinly sliced 1/2 cup fresh lemon juice 1 teaspoon salt In a large bowl combine cucumber and onion slices. Add lemon juice and salt; stir to mix thoroughly. Refrigerate in sealed container 2 days, stirring twice a day. Makes 12 servings. From Ruth Abramowitz, Montclair Hadassah, New Jersey. MATZO SPINACH PIE 2 (10-ounce) packages fresh spinach 4 eggs, lightly beaten 1 teaspoon salt 1 1/4 cups chopped walnuts 1 (10-ounce) box matzos Water Grease a 9x13-inch baking pan. Wash spinach, cut off stems; drain. Chop spinach in small pieces and place in a bowl. Add beaten eggs, salt and nuts (save a few nuts for top). Soak matzos in water until pliable and drain. Line prepared pan with 1/2 of matzos; spread evenly with spinach mixture; cover with remaining matzos. Sprinkle top with remaining nuts. Bake in preheated 400-degree oven 1 hour. Makes 8 servings. From Betty Hurvitz, Rochester Hadassah, New York. MATZO BRICKLE 4 sheets matzo 1 cup (2 sticks) salted butter 1 cup packed dark brown sugar 2 cups 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 chocolate chips 1 cup coarsely ground walnuts OR almonds OR sliced almonds Line a 10x15-inch jelly roll pan with heavy-duty foil. Lay out matzo sheets as close together as possible in a single layer in pan, breaking pieces to fit. In a saucepan, melt butter with brown sugar, stirring frequently, until it bubbles. Pour over matzos; spread to coat. Place in a preheated 450-degree oven a minute or two. Sprinkle chocolate chips evenly over top and return to oven 1 minute, or until chips are soft. Remove from oven and with spatula spatula /spat·u·la/ (spach´u-lah) [L.] 1. a wide, flat, blunt, usually flexible instrument of little thickness, used for spreading material on a smooth surface. 2. a spatulate structure. , spread chocolate to cover matzos. Sprinkle with nuts. Freeze 20 minutes or until hard. Break into large pieces, put in plastic zipper zipper Device for binding the edges of an opening, as on a garment or a bag. A zipper consists of two strips of material with metal or plastic teeth along the edges, and a sliding piece that interlocks the teeth when moved in one direction and separates them again when moved storage bags, and store in freezer. Makes about 12 servings. From Beryl Liefer, Westport Hadassah, Connecticut. BRANDIED CHOCOLATE ORANGE TORTE 1/4 cup matzo cake meal plus more for dusting pan 4 eggs, separated, at room temperature 1/2 cup sugar 3/4 cup chopped golden raisins OR dried cherries 3/4 cup ground toasted almonds 4 ounces semisweet chocolate, grated 6 tablespoons fresh orange juice 2 tablespoons brandy OR additional orange juice 1 tablespoon grated orange peel Pinch salt Shaved semisweet chocolate, for garnish Grease bottom of an 8-inch springform pan and dust with matzo cake meal, shaking out excess. With an electric mixer, beat egg yolks with 1/4 cup sugar until ribbons form when beaters are lifted, about 5 minutes. Combine raisins and 1/4 cup matzo cake meal. Fold raisin mixture, ground almonds, grated chocolate, orange juice, brandy and orange peel into yolk yolk (yok) the stored nutrient of an oocyte or ovum. yolk n. The portion of the egg of an animal that consists of protein and fat from which the early embryo gets its main nourishment and of mixture. With clean dry beaters, beat egg whites with salt until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Fold whites into yolk mixture. Turn into prepared pan, spreading evenly. Bake in a preheated 350-degree oven about 55 to 65 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 in center comes out clean. Let cake cool completely in pan. Remove sides of springform and garnish cake with shaved chocolate. Makes 8 to 10 servings. From Ricky Kaplan, Largo, Fla. CAPTION(S): 5 photos Photo: (1 -- cover -- color) PERSIAN HAROSET (2 -- color) Matzo Brickle (3 -- color) Sweet and Sour Beets (4 -- color) CHICKEN MARRAKESH (5 -- color) no caption (Book: ``The Hadassah Jewish Holiday Cookbook'')``The Hadassah Jewish Holiday Cookbook: Traditional Recipes from Contemporary Kosher Kitchens'' |
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