Passover

Charoset: This apple dish is served as an ancillary function to Maror at the Seder table.

Passover Food Great for Everyone

"Passover and Easter are the only Jewish and Christian holidays that move in sync..."

Marvin Olasky, Editor-in-Chief, 'World Magazine'

March marks the advent of Spring and the Easter season. While Easter is one of the holiest days of Christianity, the accompanying Passover has special meaning in the Jewish faith as it marks the escape of the Hebrews from Egyptian slavery. Passover begins on March 30 this year and continues through April 5. In the Jewish calendar however, a holiday begins at sunset of the previous day, therefore observing Jews will begin celebrating at Sunset on March 29.

Passover Seder is one of the most widely observed of all Jewish customs, and at the center of every observance lies the Passover Seder Plate (Hebrew: ke'ara), a special plate containing six symbolic foods. The plate is carefully prepared and placed before the head of the household (or the one conducting the Seder) who in turn dispenses the Seder foods to each participant.

Each item has special significance to the retelling of the story of the exodus from Egypt, the focus of this ritual meal. The seventh symbolic item used during the meal — a stack of three matzos — is presented on its own individual plate next to or on the Seder plate.

The six traditional items are:

1) Matzah (a/k/a Matzoh or Matza) is crispy unleavened bread made of plain white flour, and water. At the Passover Seder, it is customary to eat matzah made of flour and water only. (Matzah containing eggs, wine or fruit juice in addition to water is not acceptable, as these items will cause it to become leaven. Matzah made with these items without the use of water is allowed during the remaining days of the holiday, but some strictly Orthodox Jews will not eat this kind of matzah at all.)

The dough is pricked in several places and not allowed to rise before or during baking, thereby producing a hard, cracker-like flat bread. Similar in preparation to the central Asian lavash and the Indian chapati, Matzah is a substitute for bread during Passover, when eating chametz (bread and leavened products) is forbidden.

Eating matzah on the night of the Seder is considered a positive mitzvah, i.e., a commandment. The historical explanation comes from the biblical narrative relating that the Israelites left Egypt in such haste, they could not wait for their bread dough to rise and the resulting product was matza. (Exodus 12:39).

The symbolic explanation is that not only does matza symbolize redemption and freedom, it is also "poor man's bread," thus serving as a reminder to be humble and not forget what life was like in servitude. Additionally, leaven symbolizes corruption and pride as leaven "puffs up". Therefore, eating the "bread of affliction" is both a lesson in humility and an act that enhances one's appreciation of freedom.

The Matzah stands for Priests, Levites and Israelites, the three castes of Jews and also commemorates the three measures of fine flour Abraham told Sarah to bake into matzah when they were visited by three angels (Genesis 18:6).

2) Maror and Chazeret: It is obligatory to eat Maror (bitter herbs) twice at each Seder. The bitter taste of Maror symbolizes the bitterness and harshness of the slavery which the Jews endured in Egypt. The bitter herbs may consist either of romaine lettuce, horseradish or endives but many people mix freshly grated horseradish with cooked beets and sugar to make a condiment called chrein for their Maror. Whole horseradish root can be eaten, but traditional Jews do not consider cooked or pickled horseradish a valid choice.

Chazeret is typically romaine lettuce, which has roots bitter tasting roots. Either horseradish or romaine lettuce may be eaten to fulfill the mitzvah of eating bitter herbs.

3) Charoset is a sweet, dark-colored, lumpy paste formed of a special mixture of apples, nuts, wine and cinnamon. Its color and texture makes it a symbol of mortar used by Jewish slaves to build the storehouses of Ancient Egypt. The word charoset comes from the Hebrew word cheres meaning "clay". While Maror is a special item on the Passover Seder Plate, charoset serves an ancillary function to it. Before eating the Maror diners dip it into the charoset. This combination represents how hard the Israelites worked in Egypt by combining a food that brings tears to the eyes with one that resembles the mortar used to build Egyptian cities and storehouses.

Despite its symbolism, charoset is a tasty concoction and is a favorite of children. During the Seder meal, it may be eaten liberally, often spread on matzah. In fact, some people believe it is the tastiest thing eaten during Passover. There are many other recipes associated with charoset. In addition to chopped nuts, cinnamon, and wine, Sephardi recipes also call for dates and honey. These ingredients reflect the various foods to which Israel is favorably compared in the “Solomon's Song of Songs.“

4) Karpas is a traditional Passover Seder ritual that refers to the vegetable, usually parsley, celery or boiled potato that is dipped in liquid (usually salted water or vinegar) and eaten during the occasion. The liquid makes food capable of becoming ritually impure. The vegetables symbolize the coming of the spring while the salt water symbolizes the pain felt by the Jews, who could only eat simple foods while they were enslaved in Egypt.

Some have explained the dipping of the Karpas to symbolize Joseph’s tunic being dipped into blood by his brothers. Karpas is hence, performed at the beginning of the Seder, just as Joseph's tunic being dipped into blood signaled the beginning of the Israelites’ descent to Egypt. Karpas means cloth in some languages means.

5) Zeroah (Hebrew for "bone) is a piece of roasted or boiled meat or poultry, preferably a shank bone. Zeroah represents the korban Pesach (the ancient Passover sacrifice), when the slaves sacrificed a lamb in the Temple in Jerusalem and roasted and ate it as part of the meal on the first Seder night, the eve of the Exodus. Since the destruction of the Temple, the zeroah serves as a visual reminder of the Pesach sacrifice but it is not eaten or handled during the Seder. The present day zeroah can come from whatever the family is eating, including the leg bone from a roast turkey. For vegetarians or anyone who prefers not to use a bone, some rabbis suggest using a roasted beet as a substitute.

6) Beitzah is a roasted egg, symbolic of korban chagigah (festival sacrifice) that was offered in the Temple in Jerusalem. It is roasted and eaten as part of the meal the first night of Seder, apart from the Paschal lamb. Although the Pesach sacrifice and the chagigah were both meat offerings, the Chagigah (festival offering) is commemorated by an egg, a symbol of mourning (as eggs are the first thing served to mourners after a funeral).

The Beitzah is also a symbol of spring, the season in which Passover is always celebrated. In many households, it is customary to use a brown egg on the Seder plate and the egg should be baked or roasted if possible.

Some Seder gatherings put additional items on the Seder plate as symbols. The special foods eaten on Passover are also food for thought. Every item abounds in meaning and allusion. For example, some Seders include an orange on the Seder Plate to honor feminism, gay and lesbian rights, rights for marginalized people and Jews, and/or activism.

The Passover season lasts a week during which time some great food is served but you don’t have to be Jewish to enjoy a great Passover meal if you use some of their wonderful recipes in your own home.

Leg of Lamb is frequently the roast of choice for Passover and Easter gatherings but brisket is also a popular mainstay and can easily be made kosher. It’s great served with mashed potatoes or potato latkes or vegetables roasted with olive oil, salt and pepper.

Grandma’s Best Beef Brisket

1 T. vegetable oil

1 4-lb. beef brisket

Ground black pepper to taste

2 onions, thickly sliced

2 cloves garlic, peeled and cut in half

Salt and pepper to taste

Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper. Place in the pan and cook until the surface is a rich brown color, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.

Add the garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.

Remove the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.

Sweet and Sour Brisket is a very traditional dish for Rosh Hashanah and Passover but it certainly is a winner any time of the year.

Sweet and Sour Brisket

4 lb. beef brisket

1 c. water

1 c. ketchup

1/2 c. white vinegar

2 onions, sliced

1 clove garlic, minced

3/4 c. brown sugar

1 T. salt

Heat brisket in a large skillet or Dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.

Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.

This southern sounding chicken dumpling soup is an excellent variation on traditional Matzo Ball Soup.

Passover Chicken Dumpling Soup

8 eggs

2/3 lb. ground chicken

1 egg, lightly beaten

1/3 c. matzo meal

Salt and pepper to taste

1 pinch ground cinnamon

10 c. chicken broth

1 c. uncooked rice

Bring a large pot of salted water to a rolling boil. Place 8 eggs in the boiling water; let the eggs boil for one minute, then remove the pan from the heat. Let the eggs sit for 15 minutes before removing them from the pot. Let them cool, remove the shells, the white portion of the eggs (save or discard the white), and chop the yolks.

In a medium bowl, mix ground chicken, beaten egg, matzo meal, salt and pepper to taste and cinnamon. Form mixture into walnut-sized balls and refrigerate until ready to cook.

In a large saucepan over high heat, bring chicken broth to a boil. Add rice and chicken balls, cover and lower heat to medium low; simmer for 20 minutes or until the rice and chicken are cooked. Ladle into soup bowls and garnish with hard-boiled egg; serve.

This easy to prepare apple dish serves as ancillary dish to Maror.

Charoset

3 medium Gala or Fuji apples, peeled, cored, and finely diced

1-1/2 c. walnut halves, lightly toasted, cooled, and coarsely chopped

1/2 c. sweet red wine such as Manischewitz Extra Heavy Malaga

1-1/2 t. ground cinnamon

1 T. brown sugar

In large bowl, stir together all ingredients. Store, covered, at room temperature until ready to serve.

Matzo Balls (Knaidlech)

3 eggs

3 T. chicken fat, room temperature

1/2 t. salt 3 T. hot water or chicken soup

3/4 c. matzo meal

2 qt. boiling salted water or hot soup

Pot of chicken soup

Separate the eggs and beat the yolks until light colored and thick. Add chicken fat, salt and water (or soup). Beat whites until stiff but not too dry and fold into yolk mixture. Fold in matzo meal and refrigerate for about an hour, or until batter is thick enough to form balls.

Roll batter into balls and drop carefully into boiling salted water or hot soup, cover and let simmer for 25 minutes. Add Matzoh Balls to a pot of chicken soup and let cook for another 15 or 20 minutes. Serve hot.

If you think Passover cake can’t be very good without leavening, a big slice of great apple cake or delicious sponge cake may come as a very pleasant surprise.

Passover Apple Cake

2 eggs

1 c. vegetable oil

1 c. white sugar

1-1/2 c. matzo meal

1/2 c. potato starch

2 t. ground cinnamon, divided

8 large apples - peeled, cored and sliced

1/2 c. brown sugar

1/2 t. ground nutmeg

Preheat oven to 350° F. Grease a 9x13 inch glass baking dish and set aside. .

Combine eggs, oil and sugar in large bowl with electric mixer. Stir in matzo meal, potato starch and 1 teaspoon cinnamon. In a separate bowl, toss apples with brown sugar, remaining teaspoon of cinnamon and nutmeg.

Layer half of the dough into the prepared 9x13 inch dish. Pour the apples into the dish then pat remaining dough over the apples. Sprinkle with some brown sugar if desired and bake in preheated oven for 45 minutes.

Passover Sponge Cake

8 egg yolks

1-1/2 c. white sugar, divided

1 T. orange zest

3/4 c. matzo cake meal

1/4 c. potato starch

8 egg whites

1-1/2 T. fresh orange juice

Preheat oven to 325° F. Cut parchment paper to line the bottom of a 10-inch tube pan but do not grease the pan.

In a medium bowl, whip egg yolks until light. Gradually add 1 cup sugar and orange zest; continue whipping until thick and pale, about 7 minutes. Sift together the matzo cake meal and potato starch; set aside. In a large glass or metal mixing bowl, beat egg whites until foamy.

Gradually add remaining 1/2 cup pf sugar, continuing to beat until whites form stiff peaks. Fold the dry ingredients into the yolk mixture alternately with the juice. Fold 1/3 of the whites into the batter, and then quickly fold in remaining whites until no streaks remain. Spread evenly into the prepared pan.

Bake for 1 hour and 10 minutes in the preheated oven, until cake springs back to the touch. Invert onto a wire rack to cool. Run a knife around the sides of the cake before removing from the pan.

Potato Kugel is often served as a side dish but Vegetable Kugel is an excellent way to add a slightly different touch to the festivities. This recipe includes directions for both sautéed and roasted versions.

Vegetable Kugel

3 stalks celery, sliced

4 carrots, sliced

3 medium potatoes, sliced

2 onions, sliced

2 red peppers, sliced in 1-inch pieces for sautéed version, left whole for roasted version

8 oz. mushrooms, sliced

3 T. matzo meal

4 eggs

1 t. salt

1/4 t. pepper

Spray a baking dish with vegetable spray and set aside. Prepare vegetables for whichever version you choose.

Sautéed version:

Sauté onion in one T. of olive oil; add remaining vegetables and sauté them vegetables.

Roasted version:

Place vegetables on cookie sheet, spray with olive oil spray or non-stick spray.

Place oven rack to the highest level and turn heat to broil. Broil 7 minutes on each side (until brown and soft). Combine vegetables with eggs, matzo meal, salt and pepper and mix and pour into prepared dish. Bake in a preheated oven for one hour @ 350oF.

Matzo Balls can be purchased at the supermarket but that’s just extra expense for this super easy to make ingredient often added to chicken soup during Passover.