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Jewish World Review April 16, 2008 / 11 Nissan 5768 Sumptuous Seder By Ethel G. Hofman
http://www.JewishWorldReview.com |
In this first decade of the 21st century, Passover ingredients and mixes abound. According to Menachem Lubinsky, co-producer of Kosherfest and editor of Kosher Today, this Passover the emphasis is on products that are either healthier or gourmet, including foods that are low cholesterol, low fat and low sugar items. One distributor reports that there are more than 17,000 items kosher for Passover available with another 350 plus new items introduced. Kosher for Passover wines are perhaps the biggest growth category with an abundance of award-winning selections from all over the world. Tabor is a new Israeli winery exporting to the U.S. for the first time. Amongst their offerings are Borgo Reale Pinot Grigio 2007 and Mescha, a blend of Cab-Merlot and Shiraz.
A winner at the Kosherfest 2007 for the Best New Wine, Beer or Spirit was Rimon Pomegranate Dessert Wine 2005.
Planning Passover dinners has never been easier. I admit that for the Seders, I'm mired in the traditional — matzo ball soup, briskets and kugels but a birthday is special. So, when I found out that a friend's birthday occurs during Passover, I decided to approach a family of longtime caterers, the Rothschilds of Philadelphia. Three generations, from grandfathers and mothers, to uncles and extended family they have all been steeped in the production and appreciation of good food.
Recipes are courtesy of John Rothschild Events. All ingredients in recipes are available kosher for Passover.
BRANDIED PATE (MEAT)
John suggests serving this on matzo crackers or it may be piped on with a pastry bag and topped with a red radish slice
Add the wine, chicken livers, garlic, paprika, scallions and mushrooms. Cook until livers are tender and have lost their pinkness, about 10-15 minutes
Cool. Puree in the food processor. Melt remaining 1/2 cup margarine. Slowly add the butter and brandy, pulsing between each addition to blend. Season with Tabasco or hot sauce and salt and pepper to taste.
Pour into a crock or container. Refrigerate to set, 2-3 hours. Sprinkle pistachios over (optional). Serve chilled.
Approx. nutrients per serving: calories — 206 protein — 11g carbohydrates — 1g
fat — 16g cholesterol — 286mg sodium — 183mg
Pound the chicken breasts to flatten. Sprinkle lightly with salt and pepper. Place several tablespoons stuffing in the center of each and form into log shapes. Brush with oil and sprinkle lightly with paprika. Bake in preheated oven for 25 minutes. (may be made ahead and refrigerated up to this point.)
Meanwhile, combine orange marmalade with sherry. Before serving, slice chicken into 1/2-inch thick medallions, brush with orange glaze and bake in preheated 350F oven for 15 minutes or until nicely glazed and bubbly.
approx. nutrients per serving: calories — 352 protein — 27g carbohydrates — 17g fat — 19g cholesterol — 81mg sodium — 182mg
Food editor's note: To cut preparation time, 'tho home made is best, I suggest using kosher for Passover candied citrus and raspberry vinaigrette dressing. Then all you have to do is assemble.
Approx. nutrients per serving: calories — 243 protein — 2g carbohydrates — 24g fat — 17g cholesterol — 0mg sodium — 1mg
Since only the orange rind is used in this recipe, squeeze the orange and add the juice to your breakfast drink or section the orange and toss with the salad greens.
In a small pot, combine 3/4 cup sugar with the water and bring to boil over high heat, stirring to dissolve the sugar. Add the orange rind, reduce heat to medium, and cook about 10 minutes or until syrup thickens and rinds are coated. Drain, cook slightly and toss in additional sugar. Use as above.
Grate the apple, potato and carrots on the large blade of grater. Place in a bowl. Add the remaining ingredients. Stir well. Spoon mixture to divide equally in the muffin tins. Cover loosely with foil. Bake in preheated oven for 25 minutes. Raise heat to 350F. Remove foil and bake for 10 minutes longer or until golden brown.
Approx. nutrients per muffin: calories — 162 protein — 1g carbohydrates — 22g
fat — 8g cholesterol — 0mg sodium — 393mg
Beat egg yolks in a medium bowl. Add 1/3 cup sugar, lemon zest and juice and beat until thick and light in color. In a separate bowl, beat the egg whites with salt to soft peaks. Whisk in the remaining sugar gradually. Stir one-third beaten egg whites into the yolk mixture. Fold in the rest. Spread evenly into the prepared jelly roll pan. Bake in preheated oven until lightly colored, about 10-12 minutes.
Turn out onto a towel generously dusted with superfine sugar. Carefully remove the paper and roll up loosely into the towel. Let cool 30 minutes.
Unroll and brush with half the warm lemon syrup. Spread with the rhubarb filling and re-roll. Brush with remaining syrup and chill several hours or over night. Trim ends and serve surrounded with strawberries (optional).
Rhubarb Filling: Place 1 pound diced rhubarb and 1/2 cup sugar into a medium saucepan. Stir over medium low heat, stirring until you have a thick puree, 10-15 minutes.
Optional step: Sprinkle 1 teaspoon unflavored gelatin over 1 tablespoon cold water and let soften for 1 minute. Add to warm rhubarb and cook 1 minute to dissolve the gelatin.
Remove rhubarb puree to a bowl. Cool over ice water until thickened. Use as above.
Approx. nutrients per serving: calories — 185 protein — 4g carbohydrates — 38g
fat — 3g cholesterol — 106mg sodium — 106mg
Place raspberries, sugar, egg whites, lemon juice and salt in a mixer bowl. Beat until very thick and pale in color. Stir in the whipped topping mixing well so that no white streaks remain. Spoon into a 6-cup soufflé dish or bowl. Place in freezer and freeze until firm, 3-4 hours. Garnish with additional whipped topping, fresh raspberries and chopped nuts.
Remove from freezer and refrigerate about 30 minutes before serving. Sign up for the daily JWR update. It's free. Just click here.
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JWR contributor Ethel G. Hofman is the former president of the International Association of Culinary Professionals, whose members include the likes of Julia Child. She is the author, most recently, of "Everyday Cooking for the Jewish Home: More Than 350 Delectable Recipes". (Click HERE to purchase. Sales help fund JWR.)
© 2008, Ethel G. Hofman
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