This year, we celebrate Pesach in Jerusalem. Not as tourists, but as a resident of that holy city. Our excitement level is high as is our anticipation. When we had our pre-aliyah interview at the Jewish Agency, they asked us why we wanted to make aliyah. In sort of a joking manner, we held up on finger and said, “One seder.”
Back in the days of a certain British comedy magazine, we once saw a great cartoon. It was the Bnai Yisrael passing through the parted waters of the Red Sea. Two shleppers at the end of the line were talking, and one said to the other, “Wow, after this, the second seder will be anti climatic.”
In truth, we love Pesach, no matter how many yom tov days there are.
Growing up, Pesach meant a new suit and new “shul” shoes. Maybe even a new shirt! Oh, and don’t forget socks and underwear. No one wanted to be present at the Exodus in torn undies!
We each grew up and finally got to sit at the grownups table, only to discover that the kiddie table was much more fun. Plus, you could get away with much more when you were not seated with all the adults.
Number one grandchild is five years old. Two years ago, already, he sang the Four Questions, but we were not in Israel to enjoy it. This year will be a special performance as his three year old sister joins with him. Sabba will, no doubt, sit there and cry.
On Pesach, we taste the tears of slavery as represented by the salt water. Our wish is that this year, we also enjoy the tears of watching the latest generation sing at the seder.
From all of us at the Kosher Nexus, we wish you a chag kasher v’sameach- a happy and kosher Pesach.
In: General Topics, Holidays, Passover
8oz. Best quality chocolate
2 sticks margarine
1 cup sugar
Half cup potato starch
1 teaspoon vanilla
3/4 cup toasted pecans
Preheat oven 375
Melt chocolate and margarine very low heat
Beat eggs and sugar until light and fluffy
Add chocolate mixture flour vanilla mix until combined do not over mix
Fold in nuts
Pour into greased 11 inch round pan
Bake brownies for 15 minutes until top is barely firm
Cool before cutting
In: General Topics, Health, Holidays, Kosher Recipes, Passover
WE FOUND THESE AT KOSHER4PASSOVER.COM
Russian Potato and Mushroom Croquettes
1½ lbs potatoes, peeled and chopped
5 cups water
1 onion, peeled and chopped
¼ lb mushrooms
1 tsp oil
1 Tbsp water
salt/pepper to taste
1 cup matzo meal
1 Tbsp oil
Boil potatoes in water until tender. Drain and mash potatoes. In a separate pan, sauté onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sautéed onions and mushrooms, seasonings and matzo meal together in a large bowl. Form 10 croquettes. Heat oil in a large frying pan over medium high heat and fry croquettes for 8 minutes on each side. Serving size is 2 croquettes per person.
calories/serving=265; Fat 4 gms; Protein 6 gms; Carbohydrates 52 gms; Fiber 4.3 gms.
Broccoli and Lemon Dish
2 lbs broccoli, chopped
1 cup water
Juice of 2 fresh lemons
¼ cup water
1 Tbsp cornstarch or potato starch for Passover
Steam broccoli over water in a large pot for several minutes, until tender. In a separate pot over medium heat, constantly stir lemon juice, water and cornstarch until the sauce thickens, about 2 minutes. Serve over steamed broccoli.
Serves 5 – calories/serving 64; fat 0 gms; protein 6 gms; Carbohydrates 14 gms; Calcium 100 mg; Fiber 6.6 gms; Iron 1.3 mg.
Some other Passover recipes included in the book are:
Blueberry/Banana Matzo Meal Pancakes, Eggplant Caviar, Eggplant Spread, Israeli Carrot Salad, Moroccan Beet Greens Salad, Pineapple/Avocad/Tangerine Salad, Russian Charoset, Russian Potato and Beet Salad, Turkish Mandarin Salad, Eggplant Stew over Baked Potatoes, Passover Vegetarian Kishke, Baked Carrots, Cabbage Saute, Russian Baked Peppers, Cold Cherry Soup, Polish Plum and Rhubarb Soup, Romanian Kohlrabi Soup, Ruth’s Eggless Kneidlach, Vegetable Broth, Baked Fruit & Russian Fruit Pudding.
Here are a couple of side dishes and one entree from No Cholesterol Passover Recipes by Debra Wasserman and Charles Stahler. This small paperback contains 100 vegan Passover recipes and is available from the Vegetarian Resource Group.
Chopped “Liver” Spread (makes 1 cup)
3 Tbsp oil
½ lb mushrooms, chopped
1 small onion, chopped
1 c chopped walnuts
Pepper and salt to taste
1 Tbsp water
Saute mushrooms and onion for 8 minutes. Pour into blender or food processor, adding walnuts, seasonings and water. Blend until smooth. Serve on matzo as a spread.
Sweet Potato Kugel (serves 12)
6 small sweet potatoes, peeled and grated
3 apples, peeled and grated
1 cup raisins
1 cup matzo meal
2 tsp cinnamon
1 cup walnuts, chopped (optional)
1 cup fruit juice or water
Mix ingredients together. Press into baking dish and bake 45 minutes at 375ºF, until crisp on top.
Potato/Kale Casserole (serves 6-8)
3 lbs potatoes, cooked and mashed
1 lb kale, chopped
1 onion, chopped
1 clove garlic, minced
2 Tbsp oil
salt and pepper to taste
Cook potatoes and mash. In a separate pan, sauté onion in oil, then add kale and steam, covered, until kale is soft. Remove from heat and mix with potatoes and seasonings. Pour into casserole dish and bake at 350ºF until warmed through.
This is one of the entrees from No Cholesterol Passover Recipes.
3 Tbsp oil (or a mixture of oil and water to reduce fat!)
1 large onion, chopped
1 med eggplant, peeled and cubed
¼ cup diced green pepper
11 oz tomato and mushroom sauce
1 tsp salt
½ tsp pepper
2 large tomatoes, diced
1½ cup matzo farfel
Sauté onions in oil til tender. Combine onions, eggplant, green pepper, tomato mushroom sauce and seasoning. Cook, covered, for 15 minutes or until eggplant is tender. Stir in tomatoes. In a 2 quart baking dish, arrange in alternate layers the vegetables and matzo farfel. Begin and end with the vegetables. Bake at 350ºF (uncovered) for 25 minutes.
In: Holidays, Kosher Recipes, Passover
FROM KOSHER TODAY (MARCH 10, 2014)
Kosher Drappier Champagne Hundreds of Years in the Making
By Fergie Leitman
NEW YORK — One of the more captivating stories behind the recently held Kosher Food and Wine Experience (February 24th, Chelsea Piers), sponsored by the Kedem Group, is that of Michael Drappier, a 7th generation family member dedicated to producing some of the world’s finest champagnes. Francis Drappier established the family’s first vineyard in 1808 in a town called Urville, located in North-Central France. Amazingly, the Cistercian Cellars built in 1152 are still used in the aging of Drappier products. With a population of just 156 in a 2008 census, Urville remains hidden among the rolling hills of the Drappier vineyards.
Five years ago, after 200 years of continuous craftsmanship in creating luxury wines and champagnes, the family was approached by the Royal Wine Company with a request to begin producing kosher champagne. Drappier Champagne has always been produced with organic ingredients in a clean, high quality setting, so the company knew they would be able to seamlessly adapt to the pure kosher standards Royal Wine demanded. The only concern the family faced was the process of Mevushal, flash-heating the wine for kosher pasteurization. “After hundreds of years and a time-tested recipe for our champagne, we were worried that the Mevushal process would affect the unique aromas of our products, “admitted Michael Drappier. “However, we quickly realized that Mevushal had no impact on the top-quality, artisan champagne we offer to our consumers.” The Drappier family is enthusiastically embracing the kosher market, with KFWE 2014 being their first large kosher experience in New York. Their kosher collection includes Carte d’Or and Carte Blanche Brut Champagne. Drappier kosher champagne is certified Pareve and Kosher for Passover by the OU.