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.