PASSOVER; A Festival of Freedom..........and MAKING EASTER MEMORIES

PASSOVER CANDY TREATS

 

Matzoh is an unleavened flatbread made with flour and water. It’ symbolism recalls the Jewish peoples frantic flight from Egypt. There was no time to wait for the bread to rise, so it was carried on wooden boards into the desert, where the hot sun baked it into a cracker-like sheet.

During the days of Passover, it is forbidden to eat anything leavened, so home cooks and chefs alike have found many different and tasteful ways to use matzoh.

Matzoh has become a dietary mainstay during the eight days of Passover.

For the Seder, or as a snack to nibble on throughout the week, turn traditional Passover crackers into something sweet.

 

Matzoh Blossoms

Combine 3 sheets of crumbled matzoh with 3 cups of melted chocolate chips, and 1 cup each of dried cherries, slivered almonds, and coconut. Drop by teaspoonful's onto baking sheet lined with waxed paper; refrigerate until firm.

(I have had these using dates and walnuts with the coconut and that was also a good combination.)

Haroseth for Passover (Sweet Fruit Spread)

Some families celebrating Passover will be making and serving this sweet fruit spread throughout the Passover season. The recipe varies from family to family but all versions are a deliciously sweet combination of fruit, nuts, spices, and a touch of wine or liqueur.

Haroseth (Passover food) is usually served on matzo unleavened bread. Extend the Passover tradition in your home and serve delicious haroseth with muffins, bagels, toast, or crackers.

Orange-Date Haroseth

Use your food processor or food grinder to chop the fruit mixture

Ingredients:

 1/2 cup pitted dates

 1/2 cup raisins

 1/2 cup pecan pieces

 1 medium orange, peeled, seeded, and sectioned

1/2 teaspoon ground cinnamon

 2 tablespoons sweet red wine (may substitute grape juice)

In a food processor bowl or mixing bowl combine the dates, raisins, pecans, orange sections, and cinnamon. Cover; process till mixture is of a coarse consistency. (Or grind using a food grinder). Stir in wine. Serve chilled with your choice of matzo or crackers.

Store up to 2 weeks in refrigerator. Makes 1 and 1/3 cups.

 Three-Fruit Haroseth

 Pear, apple, and banana, flavored with a bit of brandy…..

Ingredients:

 1 pear and 1 apple, cored and cut up

1 banana, sliced

 1/4 cup finely chopped walnuts

2 tablespoons orange marmalade

1/4 teaspoon ground cinnamon

2 tablespoons brandy and 2 tablespoons lemon juice

In a blender container or food processor bowl combine all ingredients. Cover and blend or process till well combined. Serve chilled with matzo, crackers, bagels, or muffins. Cover and store in refrigerator for up to 2 weeks.    Makes 1 and 3/4 cups.

MAKING EASTER MEMORIES

My memories of Easter are very special to me. The beginning of Spring with warmer and sunnier days. Pastel colors everywhere after the dark of a cold winter. Shopping for just that special new Easter outfit that always included a pretty hat for my sisters and I, and new ties for my brothers. Even now, part of my enjoyment at church on Easter morning is seeing all the children come in dressed in their new outfits. In my church, the walls would be lined with small colorfull flowering plants. One by one, each child from 2 to 12 would walk up to the front of the church and return their Unicef collection box and receive a plant in return. It was  watching an indoor Easter Parade! 

I hope you also get something special from Easter time, perhaps the "newness" of it; new weather, new clothes, and that new sunny attitude that many people have now that is just so infectious.

This  recipe can start a new tradition;. an Easter morning hunt for chocolate-covered Easter eggs that you make yourself.

Or set them in a basket, on colorful Easter grass, for your company.

These are surprisingly easy (I know I say that all the time). The centers are peanut butter, coconut, and walnuts (or pecans). They are rich tasting and melt in your mouth.

                        Homemade Chocolate-Covered Easter Eggs

This recipe makes about 20 small candies.

 Ingredients:    3/4 cup chunky peanut butter

1/4 cup butter,room temperature

1/4 teaspoon vanilla extract

 1 cup flaked coconut

 1/2 cup finely chopped walnuts

 1 and 1/2 to 2 cups confectioners sugar, divided

 2 cups chocolate chips or 12 ounces chocolate; semi-sweet or milk chocolate

             (When making candies I splurge on good chocolate. It makes a big difference.)

2 tablespoons shortening, measured accurately

In a mixing bowl, cream the peanut butter, vanilla, and butter until well mixed. Fold in coconut, nuts and 1 cup of the sugar; mix  well.

Sprinkle some of the remaining sugar on a board. Turn peanut butter mixture onto board; knead in enough of the remaining sugar a little at a time,  until the mixture holds its shape when formed (using as much confectioners sugar as you need).  Shape into small egg-shaped pieces. Cover and chill for 1 hour.

n a double boiler over hot water, melt chocolate and shortening, stirring until smooth. Dip eggs; place on waxed paper to harden. Chill.

Note: You can decorate with tubes of colored candy-coating.

EASTER Sunday is April 16; Enjoy Roast Lamb

Roast Leg of Lamb with Rosemary-Garlic Rub             
(Prepare night before)
Ingredients:
5-6 pound leg of lamb
8 garlic cloves
3 tablespoons dried rosemary
1 ½ tablespoons salt
1 ½ teaspoons pepper
About ¾ cup olive oil

 1. Remove as much fat and any skin from the lamb. With a sharp knife, cut 8 slits in the lamb, a few inches apart.

2. Cut 2 of the garlic cloves into 4 slices and insert a slice deep into each cut made in the lamb.
3.  Mince remaining garlic and combine with the rosemary and salt & pepper. Smash with the back of a spoon till blended.  A tablespoon at a time, blend in olive oil (one-half cup) to make a thick, but spreadable paste.
4. Spread the paste all over the lamb and rub in well. Cover and refrigerate overnight.
5.  Before cooking, bring lamb to room temp about an hour. Preheat oven to 375 degrees.
Roast lamb for 1 and one-half hours, or till a meat thermometer reads 160 degrees (med. rare). Baste with remaining one-quarter cup of olive oil 3 or 4 times during cooking.  Let lamb rest covered with aluminum foil for 10 minutes before carving. Approx. 8 servings
Note: Wine choice- A red Bordeaux wine is a nice complement to lamb.

BLUE RIBBON CHERRY PIE
This won the Mississippi Cherry Pie Contest in 1962.

Cherry Pie Filling
1 1/4 cups granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon soft butter
1/2 cup cherry juice
1/4 teaspoon red food coloring
1/4 teaspoon almond extract
2 teaspoons lemon juice
3 cups drained canned cherries (reserve liquid)

Combine sugar, cornstarch, and salt. Stir in butter. Combine cherry juice, food coloring, almond extract, and lemon juice. Add this mixture to dry ingredients. Add cherries and let stand while preparing pastry.

Line a 9-inch pie plate with pastry; fill with cherry mixture. Make lattice top; flute edges. Cut a 3-inch strip of aluminum foil and fold loosely around the edge of the pie. Bake at 400 degrees for 50 to 55 minutes.

Note: Use a pre-made pie crust or your favorite recipe.

HAVE A VERY HAPPY PASSOVER AND EASTER