Seasonal Cooking

Syrian Haroset - Victoria Dwek

My father-in-law, a Rav, told me he was once asked, “Why is haroset delicious if it represents such sad things?” He responded, “Every difficulty in life is really sweet—they are blessings from G-d.” Every ingredient in the haroset is symbolic of the Jewish labor in Egypt. The walnuts are the pebbles of the bricks. The dates represent the mud, and the wine is the blood of the babies who were used in place of bricks when the quotas weren’t filled. As most Sepharadim eat gebrokts, the matzah meal represents the straw, also used to make bricks. This recipe is from my husband’s grandmother a”h, Rosa Dwek, from Aleppo, Syria.

Moroccan Charoset Balls – Lauren Dadoun

Moroccans roll charoset into balls and place individual servings on each plate. That’s what I always remembered in my grandmother’s home, and that’s what I do today. When I first got married, for the first 10 years, my family and I would travel back to Montreal to spend the holiday. When I started making my own Pesach, I called my mother, not knowing what to do or what recipes to use. This is my great grandmother’s authentic charoset recipe, straight from Casablanca.

Persian Charoset—Haleg – Reyna Simnegar, from Persian Cooking from the Non-Persian Bride

Persian charoset (Haleg) is fabulous! This is my mother-in-law’s charoset recipe. I buy already ground walnuts and almonds to make my life easier. I also purchase date paste so I don’t have to grind that either. The rest of the ingredients I process together into a wet paste similar in texture to chummus. Charoset spice is made by Sadaf and you can get it online; or simply mix equal parts of cardamom, ginger, and cinnamon. Keep haleg refrigerated and if it gets too thick, thin it with grape juice or even sweet wine to give it a grown-up twist!

Ashkenaz Charoset – Etty Deutsch

My sister-in-law’s grandmother, of Polish descent, makes the best charoset—it’s become somewhat of a legendary recipe for the extended family. When I called her, though, she told me that her recipe was never written down! I recreated this version based on her instructions.

7 Fruit Charoset from Surinam

Coconut is the base of Surinam charoset; the ingredients reflect the tropical source of this recipe. Originally, Surinam cherries were simmered and added to the fresh fruits. Today, since most cherries available do not have the same taste, cherry jam is used instead. Some families replace one or two of the ingredients with peaches or pineapple. Like other Sepharadim, Surinamese Jews wouldn’t only make charoset for the seder— they make enough to eat all week long with matzah.

When 800,000 Jews were expelled from Spain in 1492, many took refuge in the newly discovered South America. When the Portugese took control of Brazil, prosecutions began again there, and the Jews who had established successful plantations were forced to move again, this time to Surinam, which was under Dutch rule. The area where they settled became known as “Joden Savanne.” When the British colonial government took over, the Jewish community enjoyed additional freedoms and the community flourished. When it switched back to Dutch rule, these freedoms went undisturbed. Though the community now numbers only a few hundred individuals, it is the oldest Jewish community in the Americas.

I don’t know about you but in my family we are pretty strict on Pesach. It’s a funny thing though because when I talk to some people, they seem to think we are so lenient. Considering that Pesach standards stretch from eating rice to not using dishwashing soap (a relative of mine actually washes her dishes with kosher salt!), I guess I can see why some might consider me lenient.

So what do we, or don’t we, eat? Well thankfully, my family does not use shmaltz. We opt for nut oil instead. We don’t use spices or processed condiments like ketchup, mayo, and duck sauce. So our seasonings mostly involve kosher salt and liquid sugar (a simple syrup that is made by boiling water and sugar and pouring it through a cheesecloth). The liquid sugar really comes in handy for my mom because she loves to make everything sweet. She pours it over sweet potato cubes for perfect candied potatoes, adds it to roasts, fruit salads, and even nut-pancakes.

While cooking with minimal (or no) spices and herbs is a challenge, it’s also an opportunity to get back to the basics. During the year, we rely so heavily on bottled sauces and marinades that its nice to relearn how to bring out the natural flavors of foods using minimal processed ingredients. All you really need is a simple sprinkling of salt to bring out the flavor in your dishes.

While my mom likes to use sugar to spruce up some of her recipes, I like to make use of the inherent sweetness found in fruits and vegetables instead. Sauteed onions are great way to add natural sweetness to so many dishes. I know some people who prepare vats of it before Pesach and freeze it in individual portions. Most of my family’s meat and chicken Pesach recipes include sauteed onions as a base and some kind of braising liquid like wine or juice. The onions practically melt into the juice and the resulting sauce is delicious over mashed potatoes.

Another great way to bring out the natural sweetness in fruits and vegetables is to roast them. Try roasting the apples for your applesauce, or the beets for your vinaigrette. The taste is incomparable to those that are boiled. When you boil your fruits and vegetables, a lot of the natural sweetness and flavor gets released into the water. Roasting, on the other hand, concentrates the flavors so that it’s more full-bodied and sweet.

Try this Orange Chicken over roasted mashed sweet potatoes or sliced roasted beets for a delicious naturally sweet meal.

There are many minhagim (customs) regarding Passover. Each branch (sect) of Judaism having their own special interpretations. Among Chassidim, and in our household, we do not eat Gebrokst (allow the matzoh to get wet) for the first 7 days of Passover. On the 8th day we allow the matzoh to be eaten freely with all foods and to be wetted and especially to make knaidlach and matzoh brei. We also take on many chumrahs (restrictions) such as eating only fruits and vegetables that can be peeled. Therefore virtually all spices are prohibited. In our sect, garlic is not used. You might think, that we are left with practically nothing to eat, since we take on the additional chumrah that we don’t use any processed foods, but make everything ourselves. The only processed foods we use are Salt, Sugar (boiled and filtered before Passover, and used in liquid form), Oil, Matzoh and Wine. In recent years, as the family has grown, we now buy potato starch, since we can’t produce enough of it just from slicing and soaking potatoes. (Here is a recipe for Potato Starch “Matzo” Balls)

In truth, I love Passover, because I think it is the healthiest 8 days of the year. No food colorings, no preservatives, no junk. I used to lecture on this subject to people first learning about Jewish Law, saying that if it reads “Kosher for Passover” we don’t use it. My point was, we make everything we can ourselves.

However, as a certified “pepperhead” I enjoy highly spiced foods, therefore I employ those foods that are easy to peel, yet impart strong flavors. Shallots find as prominent a place in my Passover kitchen as onions. I peel jalapeno peppers with ease, and make a very spicy condiment that can be used in a variety of ways. Frying the peppers with shallots in equal quantities will create a “chariff” that can be added to soup, sauces or used as a dip. I love habaneros, but have yet to find a way of peeling them easily. Their seeds however carry quite a heat, and I employ the seeds for my own tastes.

Last year I developed a tamarind sauce also as a dip for meat and poultry. It’s quite a job peeling and boiling down the tamarinds and separating the pits, etc (since we wouldn’t use tamarind paste) but I found it well worth the “patchkarei”. I love the taste of ginger which is quite easy to peel, slice, dice and grate using it to flavor soup and meats, and I added it to my tamarind sauce too.

For the “Chariff” it’s just too easy to make, and will vary according to your own taste. For starts you can use equal quantities of jalapeno (or any hot pepper you desire, if you’re not into “peeling”) and shallots, and fry them in oil, until browned and not yet burnt crispy. Salt to taste. If you want hotter, use the seeds, if you want it hotter yet, increase the ratio of pepper to shallots. You can use a hotter pepper or it’s seeds. This is not an exact “recipe” with quantities, it is an idea for you to play with. We make our own mayonnaise and mixing in some of this chariff makes another versatile flavoring.

One of the most refreshing delights at the end of the meal, is my wife’s Lemon Ices, which rivals the finest Italian Ices I’ve ever tasted. Also, extremely simple, but made from scratch, nothing manufactured.

I love Passover, and find it cleansing both spiritually and physically. For those of you who know me, you can only imagine what 8 days without chocolate can mean. And I still love Pesach.

To stuff or not to stuff? That’s the question when it comes to turkeys and I am definitely in the not to stuff camp. Turkeys are big birds and there’s always a concern that the stuffing will not get to a high enough temperature to kill any growing bacteria. It also increases the cooking time and can lead to drier meat because you have to cook the turkey longer if it’s stuffed.

But just because I prefer not to stuff a turkey does not mean we have to do without. Baking it in a baking dish eliminates the potential health risk and the risk of overcooking your bird. I know, I know. Cooking the stuffing outside of the bird doesn’t have quite the same flavour – it’s missing the turkey juices that it absorbs while cooking. We can achieve a very similar result by using turkey or chicken stock in the recipes.

I like to use farfel for Passover stuffings. If you use farfel and chicken or turkey stock, you can take the stuffing in many directions, adding different vegetables, fruits, herbs and spices. Mushroom, Leek and Swiss Chard Stuffing combines some of my favorite vegetables to make a delicious stuffing. If you like a stuffing full of vegetables and herbs, the Herbed Vegetable Stuffing is for you. And if you like fruit with your poultry, try the Sweet Potato and Fruit Farfel Stuffing. Finally, if you really like to cook the stuffing inside the bird, I suggest using Cornish hens instead of a turkey. Glazed Cornish Hens with Vegetable Stuffing is a great option – the stuffing and glaze are easy to prepare but will impress your friends and family.

The weather has been glorious in our neck of the woods for some time. However, today it officially became Spring. No More Winter! In celebration of the fact that spring is here, we bring you some of our favorite springtime recipes.

Spring Vegetable Ragout

Stir-Fried Chicken and Rice with Spring Vegetables

Spring Vegetable Risotto

Spring Pasta Primavera

Springtime Salad with Maple Vinaigrette

Spring Salad with Tarragon Vinaigrette

Dear Joy of Kosher readers,

On Passover, we strive to whip up the perfect hametz-free gourmet menu which a huge feat right after we survive meticulously scrubbing of every inch of our homes. With just a little bit of planning and imagination, we can save some energy to create our own unique Passover seder tablescapes which serves as an elegant backdrop for our delicious Passover meals.

I’ve learned SO much from all of the Jewish hostesses that share photos of their gorgeous party, holiday and Shabbat tables on my site, The Jewish Hostess, throughout the year. Each table setting is a fantastic reflection of each Jewish woman’s flair, imagination, and creativity. As we are all unique in our personality, and inspirations, I am proud to share with you eight of the fabulous seder table that were featured on The Jewish Hostess from Passover, 2011.

Enjoy and be inspired! Remember that the secret to a fabulous table is to LAYER, LAYER,and LAYER. Start with a simple cloth and keep on going! Chargers, linen napkins, dishes, and napkin rings don’t have to cost a fortune to be elegant. The extra splashes of color and texture always add the WOW factor to any table.

Begin planning and decide- do I want my seder table to be fun? elegant? colorful? Let your imagination run free and watch your guests faces light up as they enter the room!

Scroll down to pick and choose your favorite details, and plan your own special holiday table. I would love to see your table creations!

If you’d like to be featured on The Jewish Hostess, send your table setting pics to myphotos@thejewishhostess.com. Wishing all of my Jewish Hostesses a happy, easy, and healthy holiday!

Marlene Mamiye

1- A Passover Seder that Could Split the Sea- A DIY Seder table designed by two sisters Alexis and Sarah Mizrahi. They actually bought the fabric for the table runner in a turquoise color to represent the sea. They re-printed family hagadahs and covered them with leather, tassels and ribbon. Napkin rings were made out of turquoise fabric.

2- Claudia’s Personalized Seder Place Setting- Claudia bought inexpensive picture frames to make each guest feel at home. An orchid and decorative edible quail egg decorated each plate.

3- Marilyn H. used two long cloths-white with buttercup yellow, Matouk linens napkins and place mats. Her elegant home was the backdrop for this gorgeous seder.

4- April’s Down to Earth Cozy Seder- I love April’s authentic theme!

5- Sarah’s Seder table looks like a million, but most of her table accessories were purchased at Home Goods and Amazing Savings.

6- Claudia’s Bento Box individual seder plates- Inexpensive bento boxes give the guests a good smile, and make them feel right at home.

7- Bold Blood Red Color Infused Seder by Kim D.- Succulent red roses, napkins and plates, inspire our holiday theme to remind us of “Makat Dam”- the plague of blood filling the Nile River as a punishment to king Pharoh of Egypt for not allowing the Jewish slaves to leave Egypt in freedom. I love her place cards.

8- Victoria’s Smoke, Frog, Aseret Makot themed Seder table-

9- Last but not least- make your own modern seder plate creation- find out how Susan M. did it HERE.

For more Passover, Shabbat, and party table setting inspiration, check out The Jewish Hostess!

These are not your Bubbe’s matzah balls.

But they’re perfect.

It took me seven tries to get these right. I wanted a matzah ball that was not only light and fluffy, but also accented with great flavors and pretty to look at.

Now tell me those babies aren’t pretty!

I tried whole wheat matzah meal and regular matzah meal, various amounts of  seltzer, and other add-ins like fresh minced garlic and equally fresh lemon juice.   I refrigerated the batter (batter? mixture?) for 1 hour, 2 hours, and 3 hours. And on and on…

And finally, we ended up with a perfect pot of carrot dill matzah balls.

Although I’m content to eat matzah balls throughout the year (um, did you notice the noodles in my soup?), there’s no better time to serve them than Pesach.

And I’m pretty sure these Carrot Dill Matzah Balls are about to become my new favorite Pesach trick.

They only take a few extra minutes to make than the classic version, and before you know it, you’ve got the most impressive matzah balls on the block.

Let me know what bubbe thinks.

Whenever we approach “Maror” at the Passover Seder, I see my little cousins cringe at the prospect of having to eat the bitter herb to remind us of the bitter work the Egyptians forced on the enslaved Hebrews. The horseradish we consume can even bring tears to your eyes if you have too much. By the end of the two Seders, there is usually enough horseradish to last for 3 or 4 more Passovers or preserved to be used with gefilte fish for the whole year.  The sale of bottled horseradish began in the 1860′s, but there is nothing like making your own.  Here are 2 different methods for preserving.

Gefilte Fish Cakes with Horseradish Sauce

http://www.horseradish.org/history.html

Well, it’s been intense preparing for this holiday – but we have had so much bringing you all the Purim recipes and Seudah themes and ways to wrap your Mishloach Manot.

Here’s a round up of what we shared with you – bookmark this page to use again next year!

Seudah Menus:

Jamie Geller’s Cowboy and Cowgirl Themed Menu 

Sharon Lurie’s Purim Seudah

Shifrah Devorah and Zipporah Malka’s Mexican Seudah 

Posts:

My Most Memorable Purim, from Jamie Geller

Take Down the Carbs this Purim, from Nechama Cohen

Purim Treats Beyond Belief, from Allaya Fleischer

Healthy Mishloach Manot Ideas, from Tamar

Asian Themed Mishloach Manot, from Shifrah Devorah and Zipporah Malka

Purim Cake Pops, from Miriam Pascal

Ten Best Hamantash Recipes  

Not Just Hamantashen, from Tina Wasserman

Purim Gift Ideas – May the Force be With You, from Tamar

Mishloach Manot Ideas, from Pam Reiss

Peanut Butter and Jelly Hamantashen, from Melissa Kaye Apter

Secrets to a Healthy Purim, from Tamar

Non-Dairy Desserts, from Shoshana Ohriner

Purim Disguised Dishes – The Surprise is on the Inside, from Allison and Jeff Nathan

Homemade Muffins for Mishloach Manot, from Ronnie Fein

Purim Crafts:

Dress Up Yourselves and Your Table with These Easy Crafts 

Purim DIY Packaging Ideas 

Creative Mishloach Manot from Recycled Containers 

Purim Party Ideas for Fun and Whimsy 

A Pirate Purim Party 

Getting into the spirit of things:

Spirit Recommendations to Lift Your Spirits this Purim 

How to Make the Perfect Cocktail 

Purim Wine Recommendations 

Here are the Rabbi’s explanations about this great fun holiday:

What is Purim? 

Is Purim the Jewish Halloween? 

Why Do We Drink on Purim? 

What are Mishloach Manot? 

Yes, I was a bit confused to learn that there is a recipe called Amalek Kugel. Amalek? Isn’t his evil tribe our greatest historical enemy? Wasn’t the wicked Haman his grandson? Aren’t Hitler, the Hamas terrorists, the Hizbollah, Ahamdinjead said to be his descendents?

Naming a kugel after him sounded about as strange as naming an ice cream flavor after Hitler, except that it isn’t.

Amalek’s Kugel is an acronym for four kugels which together form the word Amalek:

A for apple or epel (the ayin)

M for flour, or mehl (the mem)

L for lukshen or noodles (the lamed)

K for kartofel or potatoes (the kuf).

In Europe and in other places Hassidim serve these four kugels on the Shabbat when Parshat Zachor is read and then they eat them thereby symbolically annihilating Amalek by eating him all up.

I am giving you all four recipes right on time for Parshat Zachor which is read in shul tomorrow.

And if the idea of eating all that kugel sounds like a way of inviting a nuclear reaction inside of you here’s a liquid version, in the Purim spirit.

A– amaretto or if you’re sober apple juice

M– Michellob, Mead or Merlot or a malted milk

L– Liqueur of any kind or Latte

K– Kola with or without rum.

Enjoy.

Truth be told, generally, when I think of Mishloach Manot, I always think hamantashen. I mean, they’re the best known Purim treat, once you get set up, it’s easy to produce a lot and they’re great for packing up and transporting. But there’s no law that says that hamantashen must be included.

You do need to include at least two different items, so if you feel you must include hamantashen, that’s OK, but here are a few suggestions for other treats. Include one of these with your hamantashen or skip the hamantashen this year and just send these!

Chocolate truffles are quick and easy to make – this version uses bittersweet chocolate and Sabra (or other) liqueur, so they’re really geared for adults. In keeping with the traditions of eating seeds and nuts, specifically poppy seeds, try making Lemon Poppy Seed Cookies or Poppy Seed Snaps. Not only are they full of poppy seeds but you can also shape them as triangles so they still evoke the image of Haman’s hat/ears. Finally, Caramel Corn is fun for everybody! It’s also easy to make and if you want to make it a project, have the kids decorate paper bags for packaging it.

It’s that time of year, our sleeves are rolled up, the dough is rolled out, and we are making dozens of hamantaschen for inclusion in our Mishloach Manot.

Here are some wonderful suggestions for you for this year – from the classic to the decadent chocolate filled, you will find a hamantasch for everyone.

I’ve totally jumped on the bandwagon. I am a huge fan of putting treats on sticks. I’m pretty sure that any treat, no matter how delicious, fun, cute or enticing can be made infinitely more exciting (at least in a child’s eyes!) when placed on a stick.

It’s not just me. Everywhere you go, everyone is making and serving cake pops. This trend is great all year long, but there is no better time on the Jewish calendar for fun treats like a cake pop than Purim, a day when treats are plentiful and fun is the order of the day. Want to be the coolest mom on the block? Make some purim themed cake pops with your kids, and then give them the amazing satisfaction of distributing them to friends in Mishloach Manot.

Many people who have never made cake pops before are very hesitant to try them. They look hard, but if you follow the directions, you can achieve amazing results.

I’m sharing two types of cake pops today. Both are Purim themed, but they utilize very different decorating methods. My Hamantashen Cake Pops are mostly decorated by shaping the cake pop “dough” into a specific shape. (In this case, a triangle.) The other decorating method is to attach various candies and other edible trimmings to your cake pops to create a specific look. I use this method in my Clown Cake Pops, which start with basic circles and use all kinds of candy shapes to turn them into clowns.

I’ve also included two filling recipes. My Clown Cake Pops use a traditional cake pop filling, and my Hamantashen Cake Pops use an Oreo truffle filling. Feel free to mix and match the filling, or to make one filling and turn half into clowns and half into Hamantashen.

Some general cake pop pointers: (For specific directions for either cake pop, clink the link above.)

-The contrast between the cold of the chilled cake pop and the heat of the melted candy coating may cause your cake pops to crack. If your cake pops are cracking, leave your uncoated pops at room temperature for a while to decrease the contrast.

-The best remedy for cracked cake pops is to re-dip completely before decorating. -I found that cake pops looked much better when dipped twice. It may be an issue with the brand of candy melts I used, but if you find that the filling shows through, dip the pops again for a smoother look.

-You may have an oily substance leak out of your coated cake pops. Don’t panic! Wipe it off and ignore it; it won’t show on the finished product.

-Make sure to dip the pop fully into the candy coating. If there is a gap between the candy coating and the stick, the stick will become unstable when the cake pop is at room temperature.

-If you make these cake pops, I’d love to see! Please upload pictures to my Facebook page here. Most importantly, remember to have fun! Think of this as arts and crafts you can eat!

For more desserts on a stick check out these Vegan Pie Pops.

Purim for me elicits many colorful and joyful memories, but none as strong as the faces of happy children with their mishloach manot, “goodie” baskets traditionally given to friends and family for this holiday. In the Sephardic tradition, the delivery of mishloach manot by children parallels a custom in Chinese culture for Chinese new year; upon receiving their baskets, the recipients shower the lucky curriers with coins!

Depending on your family customs, Purim baskets may contain any number of different things. Halakha dictates that the items given must be portable, and that the package must contain two different types of food. Fruits and nuts are popular items, of course, but, these days, anything goes! Depending on your tradition (or your predisposition for culinary adventures), these mishloach manot can span the spectrum of simple to gourmet, and everything in between. An Ashkenazi must-have is Hamantaschen, filled, triangular cookies, while Sephardim enjoy baklava, Orejas de Haman, and even burekas. While it’s best to fill your baskets with your tried and true family favorites, it’s always fun to add a little zest of something new. Why not give some of these festive, non-traditional items a try?

Chocolate Peanut Butter Balls

Amazing Technicolor Dream Cakes

Sweet and Savory Honey Goat Cheese Apple Turnovers 

Meatloaf – is there anything more comforting on a cold winter night? Served with a side of mashed potatoes, perhaps some green beans? At our house we like to make meatloaf sandwiches with the leftovers, and sometimes, I think it tastes even better between two slices of a crusty loaf!!

Here are some meatloaf recipes that will leave you salivating and heading to the kitchen to whip some up:

Mini Meat Loaves

Individual Meat Loaves

Herbed Meat Loaf

Turkey Spinach Meatloaf with Tomato Sauce.

Blue Ribbon Meatloaf

Turkey Walnut Mushroom Meatloaf

Sunday Supper Meatloaf with Roasted Vegetables

Watch below as Jamie prepares her Barbecued Meatloaf: