PASSOVER; Ways to Celebrate and Recipes to Enjoy Continue on to Welcome Spring with Asparagus

Known also as the Festival of Freedom,

this Holiday begins sunset April 22, ending the evening of April 30

 There are many ways to celebrate this holiday whether alone or as a family. I would suggest that you call your local Temple to see what has been scheduled in your area. Some have scheduled times to make Passover crafts and enjoy an appropriate snack, while some have scheduled a time to learn of the history of Passover and sing songs or perhaps even enjoy a community Seder meal. When I was looking to see what was scheduled for families, all events stated that everyone is welcome whether you celebrate Passover or not, but calling ahead is recommended; Some hotels may offer a 3-course Passover dinner. Whatever you do, you will enjoy taking the time to embrace this holiday and its significance.

A Recipe for Passover

Matzo is a large, flat cracker traditionally eaten during Passover. When the Israelites made their Exodus from Egypt, there was no time for bread to rise, so matzo, made without yeast, symbolizes that journey to freedom. Top whole matzo with spreads or cheese. Use ground matzo meal for making cakes and matzo balls.

This surprisingly easy vegetarian recipe layers matzo, cheeses and Swiss chard in a lasagna-like dish. Serve it hot or at room temperature.

This doubles well (use  9 x 13 pan), and may be frozen.


Swiss Chard Matzo Torte – Serves 4

Ingredients:

            1 teaspoon olive oil

            1 medium Spanish onion, finely chopped (about 1 cup)

            2 garlic cloves, minced

            1 small bunch Swiss chard, rinsed thoroughly, discard stems.

            2 cups part-skim ricotta cheese

            2 eggs

           1/2  teaspoon salt

            3 whole squares matzos

            1/2 cup crumbled feta cheese

Preheat oven to 400 degrees. Lightly grease an 8 x 8" pan.

Heat oil in a nonstick skillet over medium-high heat. Add onion and garlic and cook until golden, stirring occasionally, about 7 minutes. While onion cooks, prepare Swiss chard. Remove excess water and finely chop leaves to get about 4 cups, loosely packed. Add to onion and continue to cook for 4 minutes, until leaves are limp but bright green. Remove from heat and cool for a few minutes.

Place ricotta, eggs, and salt in a small bowl and mix well. Stir in chard until well combined. Place 1 matzo in bottom of prepared pan. Top with about 1 cup of the Swiss chard mixture. Top with second matzo. Repeat. There should be about 1/4  cup of the chard mixture remaining. Top with third and spread remaining bit of chard mixture on top, then sprinkle with feta cheese.

Bake just until golden, about 30 minutes. May be made in advance and refrigerated up to 2 days. Reheat.

 

Walnut Apricot Cookie Squares

Ingredients:

            1 cup kosher for Passover margarine or unsalted butter

            1 cup sugar

            2 large egg yolks

            2 teaspoons grated lemon zest (peel)

            1 teaspoon vanilla extract

            ¼ teaspoon salt

            2 cups matzo cake meal

            1 jar (12 ounce) apricot preserves (also good with peach preserves)

            ¾ cup chopped walnuts

Preheat oven to 325 degrees. Grease a 13 x 9 x 2” glass baking pan.

Beat margarine and sugar on medium speed until light and fluffy, about 2 minutes. Add egg yolks and continue beating until combined. Add lemon zest, vanilla, and salt. Reduce speed to medium-low, add matzo meal, beating just until combined.

Press 2/3 of mixture over bottom of prepared pan and bake on center oven rack for 20 minutes. Remove from oven and spread preserves evenly over crust. Sprinkle nuts over preserves and crumble remaining matzo meal mixture over the top. Bake until topping feels set and begins to turn golden, 30 to 35 minutes. Cool in pan. Cut into squares to serve.

 

Note: Most every cookbook author on Jewish cooking advises those observing to check with local kosher experts if they have questions on recipes and ingredients.

ASPARAGUS; truly brings “Spring” to our tables.

 

 For those who grow it in their gardens, we watch for the first spears to break through that cold ground. Local asparagus season is short, running usually from mid-April through May, so enjoy it while you can from your local farmers’ markets and farm stands. We are also fortunate to always have an abundant supply from CA and MI in our supermarkets almost year-round.

As I’ve mentioned before in previous columns, my father had a few acres of land just for growing vegetables. We had a road-side vegetable stand for selling our produce. One year he decided to plant asparagus as it was my Mom’s favorite vegetable, especially for Easter.  He planted a small section near the house, and it was more successful than he thought. They had an abundant supply of asparagus for many years. My mother always considered it her best Mothers’ Day gift, as it was plentiful through the end of May.  And, as a thank you, she always made sure to fix it my father’s favorite way; cooked soft, served with butter, salt & pepper, and a small amount of cream, served hot on toast. He and my grandfather would have that for lunch all during asparagus season.

     Below are two very different ways to use asparagus.  The first is a pasta salad so refreshing in the spring or summer. Really good!

The second dish are asparagus spears left whole with a mustard-cream sauce that just makes them seem elegant, but just as delicious with grilled chicken, as with a beef tenderloin. If you like asparagus, give these dishes a try.

 

Asparagus & Pasta Salad with Orange and Mint

Ingredients:

            8 ounces dried medium pasta shells

            1 pound fresh asparagus, cleaned and cut in 1 inch pieces

            1/2 cup thinly sliced green onions (about 4)

            1/3 cup chopped fresh mint

            1/3 cup crumbled feta cheese

            3 large naval or blood oranges

     Cook pasta according to package directions, adding the asparagus the last few minutes of cooking. Drain all; rinse with cold water. Drain; transfer pasta and asparagus to a large serving bowl. Add green onions, mint, and feta cheese to pasta.

Using a serrated knife, remove peel and white pith from 2 of the oranges. Halve oranges lengthwise, and then slice crosswise. Add to pasta mixture.

For dressing:

     From the remaining orange, zest or shred 2 teaspoons peel.

     In a covered shaker add 2 tablespoons of the orange juice.   

    Add: orange peel, 2 tablespoons olive oil, 1 tablespoon white wine vinegar or cider vinegar, one-half teaspoon of each; salt & pepper.

   Cover and shake well. Pour over pasta mixture; toss to combine.  Refrigerate for one hour before serving to allow flavors to meld. Toss before serving.

Also good when prepared day ahead and refrigerated.     Makes 8-10 servings.

           

Asparagus with Mustard-Cream Sauce

Approx. 8 servings

Ingredients:

            2 and 1/2 pounds fresh asparagus, cleaned and tough ends removed

            2 tablespoons butter

            3 tablespoons all-purpose flour

            1 cup chicken broth

            1 cup half & half

            1/4  cup Dijon mustard

            2 teaspoons lemon juice

            1/4  teaspoon fresh ground black or white pepper.

Melt butter in a saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and half & half; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat. Stir in mustard, lemon juice, and pepper. Set aside; keep warm.

Cook asparagus in boiling water till done to your liking; about 5 minutes for crisp-tender, and a bit longer if you prefer it soft.  Drain.

 Arrange on a serving platter. Top with sauce.

 

 

BE READY FOR ST. PATRICK'S DAY

Make Irish Soda Bread for a Family Treat 

              (Think of warm homemade bread with melting butter)

 

There’s not a drop of Irish in my family, but I grew up having corned beef and cabbage on Saint Patrick’s Day, accompanied by Irish soda bread. We looked forward to that delicious meal, and still do.

When doing some research into the history of Irish Soda Bread, it is clear that the basic and true bread contained only flour, baking soda, salt, and soured milk (buttermilk). In the early 1900’s changes started taking place by adding an egg, sometimes a little sugar, small amounts of a fat (moose-fat was used, and home-churned butter). History tells us that when raisins were added, it was called “spotted-dog bread”.

Irish soda bread wasn’t meant to be a sweet bread. It was originally served with the main dish, not as a dessert.

Time brings changes to most, and even one’s sainted Irish grandmother has developed her own way of making Irish soda bread,  which I’m sure has become a family loved recipe.

 

    I received this recipe from a co-worker several years ago. It was her great-grandmother’s recipe that she remembers her grandmother making often.

 When Maddie makes it now for her family she suggests using less salt if using salted butter.

Makes 1 large loaf or split into 2 smaller loaves.

 

Irish Soda Bread

Ingredients:

                4 cups all-purpose flour (can use pastry flour or cake flour)

                ¼ cup sugar

                1 teaspoon baking powder

                1 teaspoon baking soda

                1 teaspoon salt (use ½ teaspoon salt if using salted butter

                6 tablespoons shortening (ok to use butter, chilled)

                1 cup raisins or currants

                1 tablespoon caraway seeds- optional (some like with, some without)

                1 and ¼ cups buttermilk

                1 egg, lightly beaten

Directions:

                In a large bowl, combine flour, sugar, baking powder, baking soda & salt.

Cut in shortening until mixture is crumbly. In a small bowl, plump raisins in very warm water, about 15 minutes. Drain well and stir into flour mixture. Stir in caraway seeds.

Combine buttermilk and egg; gradually add to the flour mixture, stirring till dough is moist. Turn onto a lightly floured surface and knead gently 5-6 times. Form into a round loaf or 2 small loaves.

If making 1 large loaf, I like to bake it in a well-greased 10 inch cast iron fry pan, or on a parchment lined baking sheet.

You can use any 10” ovenproof skillet, or a deep-dish 10” pie plate.

Bake in preheated 350 degree oven for 50 to 65 minutes (test center for doneness with toothpick)

 If making 2 smaller loaves, split dough in half after kneading, place in well-greased small round cake tins.  Bake at 375 degrees for 40-45 minutes or until golden brown.

A wonderful alternative to corned beef and cabbage

would be to serve this Lamb & Green Bean dish on rice pilaf.

April Hawkins version of Lamb with Green beans







I came upon this recipe when I received an e-mail from Joanne T. of Methuen MA.

Joanne wrote of enjoying this dish back in the early 1950's at a Greek restaurant on Tremont Street in Boston. Since the restaurant is no longer there, Joanne was looking to make it herself. I found this recipe easily as a good friend of mine had made it  for years, with slight differences in the seasonings. The Greek version, called "Arni me Fassolakia" is seasoned with mint, dill and a pinch of cinnamon.

My friend April is Lebanese, and  makes her version with a spice mixture called Syrian Pepper, which is a combination of allspice, cloves, and cinnamon. April notes that using bone-in shoulder chops provides exceptional flavor. I can attest to that as I have now made this several times for my family.

Lamb & Green Beans (Greek version)

Ingredients:

4 pounds lamb, cut into large pieces (shoulder chops or lamb shanks)

1 onion, chopped

½ cup olive oil

1 and ½ cups water

2 teaspoons kosher salt

2 and ¼ pounds fresh or frozen string beans (cut is best)

3 large tomatoes, peeled and pulped in blender

4 tablespoons tomato sauce

2 and ¼ pounds potatoes, peeled and cut into very large pieces

½ tablespoon chopped fresh mint

1 heaping tablespoon chopped fresh parsley

1/8 teaspoon ground cinnamon

1 heaping tablespoon chopped fresh dill

In a large pot on top of the stove, sauté the onion in olive oil, adding meat and cooking over medium heat until well browned. Add water, tomatoes, sauce, and 1 teaspoon of salt. Bring to a boil, cover and simmer for about 1 hour until meat is tender. Add beans, potatoes, and remaining seasonings. Bring to a boil, cover and simmer again for about 45 minutes. Add water if necessary, but this should be thick like a stew; Let sit off heat for 15 minutes before serving.

NOTE: To make the Lebanese version omit potatoes, mint, parsley, cinnamon and dill.

Add  Syrian Pepper seasoning, 1 teaspoon at a time to taste. Serve over rice pilaf or plain white rice.

Syrian Pepper Recipe:

1 TBSP. black pepper, 1 TBSP allspice, 3/4 TBSP cinnamon, 1/4 TBSP nutmeg, 1 TBSP ground cloves. Label and store in covered container; makes enough for several uses.

 

 PISTACHIO CAKE

This encompasses an old standby, the bundt cake, with pistachio green in order to take a bow for St.Patrick’s Day.

Pistachio Cake (also known as Watergate Cake)

 Ingredients:

 1 box cake mix, white or yellow

 1 small package pistachio instant pudding

 1 cup vegetable oil

 ½  cup chopped walnuts, pecans, or pistachio’s

 3 large eggs

 1 cup milk

In large mixing bowl, combine dry cake mix and dry pudding mix.

Add eggs and blend well. Add oil, nuts and milk. Beat on medium speed for 4 minutes.

 Pour into well greased bundt pan.

Bake at 350 degrees for 45-50 minutes. Cool for 10 minutes, turn out onto rack to cool thoroughly.

Frosting:

Combine 1 box instant pistachio pudding with an 8 ounce container of whipped topping, or 1 and one-quarter cups cold milk.

Decorate with green or red maraschino cherries, coconut, and halved pecans if desired.

Coconut can be tinted green if making for St. Patrick’s Day.