TASTE
With not-so-extreme makeover, Passover recipes can be healthy
| • | Serve up frittata hot or cooled |
Gannett News Service
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On April 12 at sundown, the Jewish observance of Passover begins. It commemorates the Jews' exodus from slavery in Egypt and retells the story of the birth of the Jewish nation.
Observance begins with a ceremony called the Seder, during which the story of the exodus is retold, complete with symbolic re-enactments of certain events, followed by a meal.
The meal includes a "Seder plate," which holds food items representing aspects of slavery.
While Jews observe certain dietary laws all year, Passover restrictions are even more strict. Typically, Jews avoid wheat flour and any food containing flour during Passover and rely on matzo (which represents the unleavened bread eaten when they fled Egypt). Rye, barley, oats, spelt, corn, legumes (soy, peanuts, etc.), rice and mustard, and products made with them (soy oil margarine, for instance), are avoided during Passover.
Here are some kosher Passover recipes that put your health on the table.
WHOLE-GRAIN MATZO KUGEL
Break matzo into pieces. Soak in warm water until soft, but still with a little "bite," like al dente pasta (about two minutes). Drain. Beat eggs. Add sugar, salt and cinnamon. Stir in the matzos. Add raisins, nuts and apples. Pour into greased 9-by-13-inch baking pan. Drizzle orange juice over top. Sprinkle with cinnamon sugar. Drizzle with oil. Bake at 350 degrees for 45 minutes or until browned. Let sit for a few minutes before cutting.
Serves eight.
This part of the Passover meal is meant to represent the mortar Jewish slaves used to erect buildings and palaces in Egypt.
This naturally good-for-you mixture doubles and triples easily. You might want to make extra.
PASSOVER HAROSET
Mix everything together. Serve with matzo. Mixture is much better the next day.
Serves six.
MUSHROOM PATE
Combine vegetable oil and onion in a wide skillet. Cook over medium heat until translucent, about five minutes.
Combine dried mushrooms with 2 tablespoons of hot water and hot red wine.
Allow them to soak a few minutes until soft, then drain and chop the mushrooms, reserving the soaking liquid.
Chop the fresh mushrooms. Add to onions. Add porcini. Cook on high heat for two to three minutes. Add reserved water-wine mixture. Cook another minute or so.
If blend is too dry, add a little more wine. Puree in a blender. Then add salt, pepper and lemon juice. Serve with matzo.
Makes about 1 cup.
If you are particularly observant, or some of your guests are particularly observant, don't use a slow cooker that has ever had dairy in it to cook this chicken.
It isn't kosher to mix meat and dairy in the same meal, or even use the same cookware to cook both meat and dairy dishes.
