The New Passover Menu

Page 1


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


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