March 22, 2007
New Pesach ‘traditions’ might be purr-fect for your family
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Passover Egg Salad For vinaigrette 1/4 cup lemon juice Salt to taste 1/2 cup virgin olive oil For egg salad 5 hard-boiled eggs, sliced 2 medium cucumbers, sliced in circles 1 1/2 fennel bulbs, thinly sliced 1 tablespoon finely chopped shallots 1 tablespoon finely chopped parsley
To make vinaigrette, combine lemon juice and salt. Whisk olive oil into the mixture until combined.
For egg salad: In a glass bowl, place eggs, cucumbers, fennel and shallots. Add dressing and gently toss.
Makes eight servings.
Chopped Herring 1 16-ounce jar of herring in wine sauce 1 matzah, crumbled 1 small yellow onion, finely chopped 1 Granny Smith apple, peeled, cored and cut into quarters 2 hard-boiled eggs 1 teaspoon sugar or sweet red wine optional
Drain wine sauce into small bowl. Add crumbled matzah to absorb the liquid. Finely chop together the herring, onions from the jar, the fresh onion and the apple. Add the soaked matzah and hard-boiled eggs and chop until thoroughly blended. Add sugar or wine, if desired. Delicious piled on matzah. Makes four servings.
Sephardic Chicken Soup Although Sephardim have the option of eatting rice during Passover, Ashkenazim do not. This soup tastes delicious with or without the rice. 1 whole chicken 2 quarts filtered water 2 cups white wine Bunch of Italian parsley, stemmed 3 medium carrots, halved crosswise 2 onions, quartered 1 teaspoon thyme 1 teaspoon salt or to taste 1/2 teaspoon turmeric 1/2 to 3/4 cup brown rice 2 eggs, beaten Juice of 1 to 1 1/2 lemons
Put chicken, water, wine, parsley, carrots, onions, salt, thyme and turmeric in a large pot. Bring to a boil, cover and let simmer for one hour. Remove chicken and vegetables. Slice meat from carcass, discarding any undesirable pieces. If desired, add rice to the broth and cook until tender, about 30 minutes. In a large bowl slowly add lemon juice to the beaten eggs, continuing to whisk until thoroughly combined.
Take one tablespoon of the hot soup and whisk it into the egg-lemon mixture. Continuing to whisk, add one tablespoon at a time until you have about two cups. Slowly add the rest of the soup. The secret is to not stop whisking until you return soup to the pot, along with the chicken and vegetables. Heat over a low flame, being careful not to curdle the eggs. Makes eight servings.
Cinnamon Lamb (Passover Roast Lamb) This recipe works equally well with a crown roast of lamb or lamb chops. Feel free to pick and choose among herbs and spices or add a few of your own. 1 3-pound shoulder of lamb 2 cloves garlic, cut in slivers 1 tablespoon almonds or walnuts 1 teaspoon dried or 3 tablespoons fresh parsley, finely chopped 1 teaspoon dried or 3 tablespoons fresh mint, finely chopped 1/2 to 1 teaspoon cinnamon 1/2 teaspoon chili powder Pinch of cloves Kosher salt and black pepper to taste Juice of 2 lemons 1 tablespoon olive oil
Preheat oven to 325 F. Score the lamb. Place slivers of garlic inside. Place almonds, dried parsley, dried mint, cinnamon, chili powder, cloves, salt and pepper in a spice grinder. Pulse until thoroughly mixed (if using fresh parsley and mint, add to mixture after the other items are ground together). Remove to medium-size mixing bowl. Add lemon juice and olive oil. Stir until consistency is a thick paste.
Fill cracks in the meat and cover outside with the paste. Let lamb sit for half an hour in the refrigerator.
Place lamb in a shallow roasting pan. Roast, until interior is slightly pink, about 15 minutes per pound. Let stand 10 minutes before slicing. Makes four servings.
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