CONTENTS
Introduction . . . . . . . . . . . . . . . . . . . . . . . . ix
Shabbat Menu . . . . . . . . . . . . . . . . . . . . . . . . 27 Caramelized Onion and Sweet Potato Soup 28
Updated Ashkenazic Seder Menu . . . . . 1
Smothered Chicken with Wine and Herbs 30
Banana Charoset 2
Seder Plate Salad 32
Fresh Salmon Gefilte Fish Loaf with Arugula,
Garlic and Rosemary Mashed Potatoes 33
Avocado, and Mango Slaw 3 Chicken Soup with Chicken Meatballs and
Roasted Asparagus with Toasted Almond
and Orange Gremolata 34
Zucchini Spaghetti 6
Matzoh Ball Variations 7
Yom Tov Menu . . . . . . . . . . . . . . . . . . . . . . . . 37
Peruvian Roasted Chicken with Salsa Verde 8
Zucchini Basil Soup 38
Brisket Osso Buco 10
Beet and Butternut Squash Salad 41
Broccoli with Garlic 11
Lamb Stew with Apricots, Pear, and Mint 42
Sweet Potato Tzimmes 12
Coconut Schnitzel with Almond Butter
Asparagus, Zucchini, and Leek Kugel 13
Sauce 44 Cauliflower Slabs with Basil Pesto 46
International Seder Menu . . . . . . . . . . 15 Middle Eastern Charoset 16
Spinach with Apples and Raisins 47 Spaghetti Squash Fritters 48
Gingered Red Pepper and Tomato Soup 17 Sephardic Poached Fish in Pepper Sauce 18
French Dairy Menu . . . . . . . . . . . . . . . . . . . 51
Whole Chicken with Dried Fruit Stuffing 21
Kale Caesar Salad 52
Moroccan Spiced Short Ribs 22
Gratin Dauphinois 53
Roasted Vegetables with Tarragon 24
Seared Tuna with Olives and Capers 55
Brussels Sprouts and Shallots 24
Ratatouille 56
Parsnip and Apple Puree 25
Italian Vegetarian Menu . . . . . . . . . . . . 59
Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
Mixed Vegetable Antipasti 60
Triple-Chocolate Biscotti 94
Pan-Seared Zucchini with Garlic 61
Shortbread Cookies with Royal Icing 96
Eggplant Parmesan 63
Fully Loaded Cookie Bars 98
Potato Gnocchi with Pink Sauce 64
Orange Tea Cake Cupcakes 100 Easy Fruit Cake 101
BBQ Dinner Menu . . . . . . . . . . . . . . . . . . . . . 67
Opera Cake 103
Shredded Brussels Sprouts Salad 68
Glazed Chocolate Fudge Sponge Cake 105
Smashed Potatoes 69
Pistachio and Strawberry Roll 107
Garlic-Marinated Steak with Onion Jam 71
Pear Frangipane Tart 109
Roasted Eggplant with Bell Pepper
Flourless Chocolate Cake with
Vinaigrette 72
Marshmallow Icing 112
Meringue Fruit Tarts 114 Easy Chicken Menu . . . . . . . . . . . . . . . . . . . 75
Linzer Tart 116
Greek Salad 77
Cheesecake with Roasted Cashew
Roasted Peppered Carrots 77
Crunchy Quinoa with Sweet Potatoes
Date and Pistachio Roll 120
TorronĂŠ Candy 121
and Cranberries 78
and Chocolate Crust 118
Chicken Scaloppini with Mushrooms 81 About the Author 123 Breakfast . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83
Acknowledgments 125
Frittata with Broccoli and Leeks 84
Bibliography 127
Gluten-Free Waffles or Pancakes 85
Index 129
Fruit and Nut Granola 86 Crumb Cake Muffins 88 Passover Rolls 91
vii
Linzer Tart
I NTRODUCT I ON
Freedom from Passover
P
Food Oppression assover celebrates the Exodus of the Israelites from Egyptian slavery and features the universal theme of triumph over oppression. Elie Wiesel calls Passover “the “story of hope.” During the holiday, we retell the story, perform rituals, and eat foods to reenact the
experience of the Israelites. Jews who host the holiday often feel that preparing the house and
food for Passover makes them feel a little too much like the Israelite slaves. The New Passover Menu has arrived in order to set you free. Passover is the central Jewish holiday for
I wanted to write this book because, whenever
entertaining, and families get together for all
I travel or tour the world as a kosher baker and
or part of the eight-day holiday. Passover food
cookbook author, people ask me about Passover
evokes many different memories and emotions.
food and desserts, no matter what time of year
Some people recall delicious meals in their
it is. Cooking for Passover meals weighs on
mothers’ or grandmothers’ homes and recipes
people. I have always viewed the holiday’s dietary
that have been passed down through the
restrictions as challenges that can be overcome, if
generations. Others will roll their eyes and lament
you focus on the ingredients that you can use.
heavy kugels, dry desserts, and the weight of a holiday that brings many restrictions. During Passover, Jewish people have to cook
The New Passover Menu features updated traditional dishes that provide the nostalgic pleasure of family favorites, along with a raft
and bake within very stringent food restrictions
of contemporary recipes developed to please
that include no bread, rice, corn, oats, rye, spelt,
creative cooks who do not want to compromise
barley, legumes, and pasta—and most people live
their taste for sophisticated recipes during the
in areas where there are no kosher-for-Passover
holiday. Armed with this book and the bonanza of
restaurants or bakeries. Over the centuries,
Passover ingredients that are available today, you
rabbis have expanded the prohibition against
can enjoy delicious, elegant, and inspired holiday
leavened bread to include any food that contains
meals—and create new Passover food memories
the prohibited ingredients, or which has come
at the same time.
in direct contact with them. These foods are considered chametz and are forbidden during the holiday. It is the custom of Sephardic Jews to eat rice and legumes during Passover.
ix
T H E N E W PA S S O V E R M E N U
Se de r Plate Sala d Serves 6 Prep time 10 minutes Cook time 10 minutes Advance prep Dressing and lamb may be made 2
days in advance Equipment Cutting board • Knives • Measuring
cups and spoons • Small saucepan • Tongs • Small bowl • Whisk • Large serving bowl This is my version of a French Niçoise salad. I make it with lamb instead of tuna, and it contains the ritual components of the Seder plate and table. The dressing is made from kosher sweet wine and maror (the bitter herb, in this case, white horseradish), creating a creamy pink dressing. This salad also makes a nice lunch or light dinner during chol hamoed, the nonholiday days of Passover. for the SALAD
2 pieces of lamb shoulder (about 20 ounces/ 600g total)
for the DRESSING 1/2
cup (120ml) mayonnaise
2 teaspoons extra virgin olive oil
4 teaspoons jarred white horseradish
Salt and black pepper
1 tablespoon sugar
1 large head romaine lettuce, cut into 2-inch
2 tablespoons sweet kosher wine
(5-cm) pieces
Salt and black pepper
2 stalks celery, thinly sliced 1 cup (40g) loosely packed fresh parsley leaves, roughly chopped 1/3
PREHEAT oven to broil or an outdoor grill to medium-high heat.
cup (40g) walnut halves, roughly chopped into 1/2-inch
(12-mm) pieces
2 apples (Red Delicious, Fuji, or Gala), cored and cut into 3/4-inch (2-cm) cubes 3 large eggs, hard-boiled and quartered (see page 4)
To make the lamb RUB the lamb with oil and sprinkle with salt and pepper to taste. Broil or grill for 4 to 5 minutes per side for medium rare, or until desired doneness. Let cool for 5 minutes and, if serving immediately, slice into thin, 2-inch-long (5-cm) pieces. If making in advance, wait to slice the lamb until after reheating. The lamb may be roasted 2 days in advance; cover and store in the fridge.
32
International Seder menu
J
ewish cooking has been following the “fusion” trend for centuries. As Jews have moved from place to place, we’ve picked up new food traditions along the way. Over the past fifteen years, I have noticed a deliberate attempt by home cooks to combine
foods from many places, a trend I’ve observed on menus at Shabbat and holiday meals served by friends to include dishes from Israel, Latin America, and Asia. This international Seder menu is influenced by the flavors of Turkey, Morocco, France, and the United States. Middle Eastern Charoset . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Gingered Red Pepper and Tomato Soup . . . . . . . . . . . . . 17 Sephardic Poached Fish in Pepper Sauce . . . . . . . . . . . . 18 Whole Chicken with Dried Fruit stuffing . . . . . . . . . . 21 Moroccan Spiced Short Ribs . . . . . . . . . . . . . . . . . . . . . . . . 22 Roasted Vegetables with Tarragon . . . . . . . . . . . . . . . . 24 Brussels Sprouts and Shallots . . . . . . . . . . . . . . . . . . . . 24 Parsnip and Apple PurEe . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
i t a l i a n v e g e t a r i a n M EN U
E ggplan t Par mesa n
1 1/2–2 cups (360–480 ml) tomato sauce 2 cups (240g) shredded mozzarella cheese, or more as needed
Serves 12–15 Prep time 10 minutes
1/3
cup (35g) freshly grated Parmesan cheese
Cook time 20 minutes to fry eggplant;
35–40 minutes to bake
PREHEAT oven to 350°F (180°C).
Advance prep May be assembled 1 day in
advance, fully baked 3 days in advance, or frozen;
PLACE a large frying pan on the stovetop and
thaw completely before reheating
add 1/3 cup (80ml) oil. Pour the beaten eggs into
Equipment Cutting board • Knives • Measuring
a shallow bowl. In another bowl, stir together
cups and spoons • 2 shallow bowls • Large frying
the breadcrumbs, garlic powder, and oregano
pan • 9 x 13-inch (23 x 33-cm) baking pan •
and season with salt and pepper to taste. Heat
Silicone spatula
the oil over medium-high heat. When the oil is hot, fry the eggplant slices in batches, browning
Eggplant Parmesan is one of my favorite Italian
both sides, until fork-tender, about 10 minutes
dishes. It is best made by my brother Adam
per batch. Transfer to a plate covered with paper
Marcus, who has paid his rent for occasionally
towels. Add more oil to the pan between batches
living with us by lovingly making his master
if the pan gets dry.
version of this dish with a homemade sauce. Although I try to avoid frying foods (except for
USING a silicone spatula, spread about 3/4 cup
doughnuts and chicken once a year), I find that
(180ml) of the tomato sauce in the bottom of a
eggplant Parmesan tastes better made with
9 x 13-inch (23 x 33-cm) baking pan. Place one
breaded and fried eggplant slices. If desired, you
layer of eggplant slices on top. Sprinkle with 1 cup
can grill the slices in the oven until fork-tender
of the shredded cheese. Cover with a second
and then layer and bake as described below. If
layer of eggplant. Pour another 3/4 cup (180ml)
you go the healthier route, sprinkle the oven-
sauce on top and use the spatula to spread the
roasted slices with some garlic powder, salt,
sauce on top of the eggplant pieces. Sprinkle with
and black pepper. Depending on the size of the
1 cup (120g) of the shredded cheese. If you have
eggplants, you will end up with two or three
more eggplant slices, place them on top, then add
layers in the pan.
some tomato sauce and more shredded cheese. Sprinkle the Parmesan all over the top.
1/3–1/2
cup (80–120ml) oil for frying
3 large eggs, beaten
COVER the pan tightly with aluminum foil and
1 1/2 cups (210g) Passover breadcrumbs or
bake for 35 to 40 minutes, or until the eggplant
1/2
matzoh meal (200g)
layers are heated through and the cheese is
teaspoon garlic powder
melted. If you assembled the dish in advance and
1 1/2
teaspoons dried oregano
Salt and black pepper
stored it in the fridge but did not bake it, bake for an extra 20 minutes.
2 medium eggplants, not peeled, sliced into 3/4-inch-thick
(2-cm) rounds
63
T H E N E W PA S S O V E R M E N U
C ru mb Cak e M u f f ins
PREHEAT oven to 350°F (180°C).
{ gluten-free } PLACE paper cups into 16 to 18 cups of two muffin tins.
makes 16–18 muffins Prep time 15 minutes; let butter sit for 15 minutes
to soften
To make the batter
Cook time 22–25 minutes
PLACE the yolks, sugar, brown sugar, vanilla, if
Advance prep May be made 3 days in advance
using, and milk in a medium bowl and beat with
or frozen
an electric mixer at medium speed for 1 minute.
Equipment Two muffin tins and paper liners (can
Add the cake meal and beat for 2 minutes more
be disposable) • Electric mixer • 2 large mixing
until mixed. Set aside.
bowls • Measuring cups and spoons • Silicone spatula • Cutting board • Knives • Medium bowl
IN A SEPARATE BOWL, beat the egg whites on low speed until foamy. Add the salt, and then
These muffins have a scrumptious crunchy top
beat the egg whites on high speed until stiff.
and a soft cakey interior. You can make these
Use a silicone spatula to fold the whites into the
parve by substituting water and margarine for
batter in four parts, mixing at increasingly slower
the milk and butter.
speeds after each addition until all the whites are incorporated.
for the BATTER
4 large eggs, separated
To make the streusel
1/2
cup (100g) sugar
IN A MEDIUM BOWL, mix the cinnamon, brown
1/2
cup (110g) packed light brown sugar
sugar, pecans, and walnuts. Add the butter and
2 teaspoons vanilla (optional)
cake meal and use your fingers to work the
1/4
cup (60ml) milk
mixture until it sticks together. When the mixture
3/4
cup (90g) gluten-free cake meal or potato
comes together, break it back into crumbs.
starch (120g) Dash salt
FILL the muffin cups two-thirds to three-fourths full with the batter. Sprinkle the crumbs on top, dividing them evenly among the muffins.
for the STREUSEL TOPPING
1 tablespoon ground cinnamon 1/2 1/2
cup (110g) packed light brown sugar
BAKE for 22 to 25 minutes, or until a toothpick
cup (60g) pecan halves, chopped into
inserted into the center of a muffin comes out
1/3-inch 1/2
(8-mm) pieces
cup (60g) walnut halves, chopped into (8-mm) pieces
3 tablespoons (42g) unsalted butter, at room temperature 1 tablespoon gluten-free cake meal or potato starch
88
clean. Serve warm or at room temperature. 1/3-inch
PUB DATE FEBRUARY 2015 Passover celebrates freedom—and Paula Shoyer’s innovative new collection celebrates culinary freedom, for seder nights and every meal of the holiday. Combining the pleasure of family favorites with contemporary creations for today’s creative cooks, it redefines Passover dining with such recipes as Banana Charoset, Moroccan Spiced Short Ribs, Seder Plate Salad, Peruvian Roast Chicken with Salsa Verde, and amazing desserts like Opera Cake. Use the eight full menus as is—or mix and match
✡ Review copy mailing to trade publications
✡ National and local radio interviews
✡ Advance blad mailing to long-lead media outlets and national producers
✡ Digital support on author’s platforms
✡R eview copy mailing to Jewish, cooking, and kosher eating publications and newspaper editors ✡O nline outreach to Jewish, cooking, and the kosher eating community for reviews, interview opportunities, and exclusive book giveaways
✡ Advertisement in Jewish publications leading up to Passover: March: J ewish Herald, Jewish Advocate, and e-blast to subscribers at various Jewish publications ✡ Jewish Book Council tour
✡ National and local TV outreach
✡ Author is available for additional events
✡ Recipe postcard for giveaway at retailers
Paula Shoyer is the author of The Kosher Baker: Over 160 Dairy-Free Recipes from Traditional to Trendy (Brandeis) and The Holiday Kosher Baker: Traditional & Contemporary Holiday Desserts (Sterling). A former practicing attorney, Paula graduated from the Ritz Escoffier pastry program in Paris in 1996 and teaches cooking and baking classes in French pastry and Jewish cooking in the Washington, DC area and does demonstrations all around the world. She serves as a consultant to several kosher bakeries. Paula has appeared on Food Network’s Sweet Genius and Martha Stewart Living Radio, and is a frequent TV news guest. She writes for the Washington Post and several websites, including kosherscoop.com, as well as magazines such as Whisk, Joy of Kosher with Jamie Geller, and Hadassah Magazine. Paula develops dessert recipes that are dairy-free, sugar-free, gluten-free, and vegan. She lives in Chevy Chase, MD, with her husband and four children. You can find Paula at thekosherbaker.com. For more information, contact Blanca Oliviery at (646) 688-2548 or boliviery@sterlingpublishing.com
DISCLAIMER Reviewers are reminded that changes may be made in this uncorrected proof before books are printed. If any material from the book is to be quoted in a review, the quotation should be checked against the final bound book. Dates, prices, and manufacturing details are subject to change or cancellation without notice.
February 2015 Culinary / Holidays $24.95 ($27.95 Can) Hardcover 8" x 10" • 160 pages (all in color) 978-1-4549-1440-2
To order book, scan here sterlingpublishing.com