2018-03-14 / Columns

The rebbitzin’s recipes: Dishes for your festive Passover Seders

COOKING
DEBI EPSTEIN

The holiday of Passover is soon upon us! The Jewish month of Nissan marks the redemption of the Jewish people from Egypt. This year, Passover begins on Friday evening, Mar. 30 and ends after sundown on Saturday, Apr. 7. It is celebrated for eight days outside the land of Israel. It is a truly joyous festival that commemorates our Exodus from bitter slavery and the land of Egypt. There are two Sedorim that take place on the first and second nights of Passover. Many enjoy festive meals during this holiday.

For your Seder plate:

• Roasted egg: Hard boil an egg. Do not remove shell. Place on stove burner to roast for 2-3 minutes.

• Charoset (Recipe below)

• Maror: One leaf of romaine lettuce or horseradish

• Carpas: One boiled potato or stalk of celery

• Chazeret: One leaf of romaine lettuce

• Zeroah: Roasted shankbone/chicken neck. Place cooked chicken neck onto stove burner and roast for 2-3 minutes.

Other items to be placed on the table at the Passover Seder:

• Three round Matzot for the Cohens, Levis and Yisrael, the three parts of the Jewish people.

• Four cups of red wine/grape juice reminding the Jewish people of their former exiles.

• One cup of wine/grape juice in honor of Elijah the Prophet.

• Salt water in a glass (prepared before the holiday) in remembrance of our bitter slavery in Egypt.

My best wishes for a truly joyous and spiritually uplifting holiday. May we soon see our ultimate redemption and peace in the land of Israel speedily in our days.

Chag Kasher V’sameyach— A Zissen Pesach. Happy and healthy Passover!

LIGHT & FLUFFY
MATZAH BALLS
1 cup Matzah meal
1/2 cup seltzer
4 eggs, beaten
1/3 cup oil
1/2 tsp. salt
1 TBS. parsley flakes

Mix all ingredients together well. Refrigerate at least one hour. With wet hands, form into balls, and drop into rapidly boiling soup or water. Cook for 20 minutes. Allow matzah balls to remain in covered pot for an hour. Matzah balls can be drained and frozen.

Makes 15-20.

TRADITIONAL CHAROSET

Charoset serves as a reminder the mortar that the Jewish people were forced to build with while in servitude during the Egyptian bondage.

3 Red delicious apples, cored
and chopped
1/2 cup walnuts, chopped
1 tsp. cinnamon
1/4 cup sweet red wine
1/2 tsp. ginger

Place all ingredients into food processor. Pulse three to five times until evenly ground. A mixture with a thick texture will be formed. A hand chopper is also an excellent kitchen tool to use. Simply place all ingredients into a wooden bowl and chop, chop, chop!!!

Yields approximately one cup of charoset.

CHICKEN GAN
EDEN/HEAVENLY
CHICKEN
Our Seder table glows on
Passover evening, reminding us
of the Righteous Jews in
Heaven.
1 chicken, cut into eighths
1/4 cup potato starch
1 cup orange juice
1/2 cup honey
1 tsp. cinnamon

Preheat oven to 350°F. Remove skin of chicken. Coat pieces in potato starch. Lightly pan fry chicken in large skillet coated with 3 TBS. olive oil for 10 minutes. Transfer to baking dish. Mix remaining ingredients in bowl. Pour on top of chicken. Cover with aluminum foil. Bake in oven for 1 1/2 hours.

PASSOVER CARROT
SOUFFLE
Here is a culinary creation of
my own. My kids love it!
1/2 cup brown sugar
1/2 cup oil
1 egg, beaten
2 cups grated carrots
1 TBS. lemon juice
1 tsp. baking powder
1 tsp. baking soda
3/4 cup matzah meal
3/4 cup potato starch

Preheat oven to 350°F. Mix together sugar, oil and egg in large bowl. Add grated carrots and lemon juice and mix. Add remaining ingredients and mix together. Place into 9x13-inch pan or bundt pan. Bake for 35- 40 minutes. Remove from pan when cool.

deb.epst@gmail.com

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