24 March 2010
Passover in 2010 will start on Tuesday, the 30th of March and will continue for 7 days until Monday, the 5th of April. Note that in the Jewish calander, a holiday begins on the sunset of the previous day, so observing Jews will celebrate the begining of Passover at sunset on Monday, the 29th of March. Somewhere in those seven days, it's time for a great story, good music, tears and laughter over the human condition, and lots and lots of food and wine.
If you are not fortunate enough to be invited to a friend's Seder, you might want to seek out some of the dinners open to the public. You can check with your nearest Synagogue for places, time and cost. Barring that you might just want to get into the spirit of the Spring holidays with a few traditional Seder recipes for a springtime dinner. Just for the sake of the story of the deliverance from Egypt, do buy a Haggadah, easily available at a Synagogue or from Amazon.
•5 fuji apples, skin removed
•1 1/4 cup chopped walnuts
•5 tablepoons sugar (honey may be used instead)
•1 cup red wine
•2 teaspoons cinnamon
1. In a food processor, chop apples.
2. Put chopped apples in a large bowl.
3. Add the chopped nuts, sugar, wine and cinnamon.
Matzo Ball Soup
•1 whole chicken
•3 celery sticks
•3 small onions
•2 small parsnips
•salt and pepper to taste
•chicken soup powder to taste
•MATZO BALLS (You can purchase easy to make packages as well)
•4 eggs, separated
•4 Tbsp. water
•4 Tbsp. oil
•1/2 teaspoon salt
•1/4 teaspoon pepper
•1 cup matzoh meal
1. Place chicken in a large soup pot.
2. Cover with water. Boil for 20-30 minutes.
3. Scrape and discard any froth.
4. Add vegetables and spices.
5. Bring to a boil.
6. Lower heat and simmer for 1 1/2 - 2 hours.
7. When cool, strain soup and add back cut-up vegetables.
1. Beat egg whites in a large bowl until stiff peaks form.
2. In a separate bowl, beat together the egg yolks and water with a fork.
3. In another bowl, mix the matzah meal with the spices.
4. Alternate gently folding egg yolk mixture and matzoh meal mixture into egg whites to form a light, firm dough.
5. Cover and chill for 1/2 hour.
6. Boil a pot of water. Add a bit of chicken soup mix.
7. Wet hands and form balls from the dough that are about the size of a walnut. Drop balls into boiling soup.
8. Cover the pot tightly and simmer on low for 1/2 hour. Don't uncover the pot while cooking as this can cause the balls to fall.
9. Matzah balls can be stored for two days in their cooking liquid in a covered container in refrigerator.
10. Reheat gently in their cooking liquid. Then strain and serve balls in hot soup.
Cook Time: 4 hours, 00 minute
•1 7-8 pound brisket, washed and drained
•1/2 cup oil
•1/2 cup Coca-Cola
•1/2 cup dry red wine
•1/2 cup honey
•6-8 Tbsp. ketchup
•1 tsp. paprika
1. Place brisket in a roasting pan. Chop all seasonings in food processor and pour over brisket. Cover and marinate in the refrigerator overnight.
2. Preheat oven to 325° Fahrenheit (165° Celsius).
3. Bake at 325° Fahrenheit (165° Celsius) for approximately 4 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190° for well done.
4. When cool, thinly slice the brisket against the grain. It is very important to slice the brisket correctly. If the meat is not sliced against the grain, it will be tough.
Tip: It is best to prepare the brisket a day before it is served as the taste is enhanced after it sits in the fridge.
•2 pounds fresh asparagus
1. Preheat oven to 400 degrees Fahrenheit.
2. Wash and trim the ends off the asparagus spears.
3. Lay the asparagus spears on baking sheet. Sprinkle olive oil and kosher salt over the asparagus.
4. Roast for 15 minutes. Asparagus is ready when it is a nice bright green color and tender.
TIPS: Be careful not to overcook the asparagus.