I FOOD
I
A Perfect Passover
Starts with the Best!
Covered Dish Seder:
Contemporary Feast
ETHEL HOFMAN
Special tb The Jewish News
0
None other compares with the exceptional flavor and tenderness of naturally grown Empire
- Kosher poultry. Special attention at every stage, from feeding and growing to processing and
packaging, ensures the highest kosher quality possible. For the holidays, and every day, specify
SPECIAL OFFER FROM EMPIRE KOSHER:
A beautiful Empire Kosher Family Haggadah, sure to be
treasured for generations, is now available from Empire
Kosher To receive your free ArtScroll® Family Haggadah
from Empire, send three (3) proofs of purchase (plumba,
UPC code or fresh pack logo) for each Haggadah to:
Haggadah Offer Empire Kosher Poultry, Inc., PO Box 165,
Mifflintown, PA 17059.
Allow 2 to 4 weeks for delivery.
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OBSERVED UNDER THE
SUPERVISION OF
THE VAAD HARABONIM
OF GREATER DETROIT
genuine Empire Kosher You can taste the
difference in every tender bite!
Empire Kosher Poultry, Inc.
Miffli ntown, PA 17059
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© 1992
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FRIDAY, APRIL 3, 1992
• Northwestern Hwy. at Inkster • 352-7112
n April 17, families
and friends will
gather for the first
seder, the ceremonial feast of
freedom which through story
and food recreates the Exodus
of our ancestors from Egypt.
The seder is the very
essence of Passover and tradi-
tionally is always held at
home. Now, the preparation of
the seder is passing to a new
generation — to men and
women, who besides running
the family household, are also
pursuing careers outside the
home. 'Ib the typical Jewish
family of this decade, the idea
of making an elaborate meal
involving the special kosher
dietary laws for Passover may
seem overwhelming and
impossible.
Not so. To start with,
Passover cookery to our
health-conscious society is no
longer a hardship. Although
the house must be rid of all
chometz (leavened foods
such as breads, flour, raising
agents and legumes), junk
foods containing these ingre-
dients forbidden for Passover
are immediately eliminated.
There are no restrictions on
fresh fruits; most vegetables
may be used (except legumes
such as peas, beans and corn);
and matzah meal, matzah
cake meal and potato starch
are acceptable substitutes for
flour when needed. Each year,
there is a wider choice of com-
mercially prepared foods
marked "Kosher for
Passover."
Since entertaining has
become much more relaxed,
why not consider a Covered
Dish Seder (not to be confus-
ed with Pot-Luck which is
merely a' mishmash of dishes
with no rhyme or reason.)
The Covered Dish is a
carefully planned menu,
kosher l'Pesach, except that
the courses, with recipes, are
divided amongst the guests.
They prepare their
assignments at home and
bring to the host's home on
the eve of the seder. Some
don't cook? Give them a
choice of bringing the wine
(from the scores of top-quality
Israeli Passover wines
available) or helping set the
table with the seder plate, the
day before.
This is not a complicated
Ethel Hofman, a cookbook
author and syndicated
columnist, lives in
Pennsylvania.
menu. But it is planned to
please the contemporary
American family and the
changing life styles of an
older generation. Ground
turkey knaidlach are light
and tiny. Coriander and
cayenne give a pleasant bite
to the sweetness of Yemenite
Haroseth. Fried Fish Pieces is
an easy and lighter variation
of Fried Gefilte Fish patties,
a favorite in the British
Jewish community.
The scent of desert spices
transform lamb into an exotic
Persian stew. (Some Jews will
not eat lamb at the Seder
because of the paschal
sacrifice. If you prefer, chicken
or turkey may be
substituted.) Dessert is a
chocolate lover's dream; a
brownie crust, spread with a
layer of Orange 'Cream' and
topped with fresh and tropical
fruits.
This is the new Jewish
regional cooking — the best of
Ashkenazi, Sephardic and
American cuisine all rolled
into one delicious meaningful
Seder.
CONTEMPORARY
SEDER MENU
New World Haroseth*
Yemenite Haroseth*
Fried Fish Pieces with
Lemon-Cilantro
Salsa*
Tomato Broth*, Soup
Nuts or Tiny Turkey
Knaidlach*
Persian Lamb (or
chicken) Polo*
Yellow and Green
Zucchini sauteed
with Sage*
Mashed New Red
Potatoes
Strawberry-Star Fruit
Tart*
NEW WORLD
HAROSETH
1/2 cup slivered almonds
1 red apple, unpeeled,
cored and quartered
1 Granny Smith apple,
unpeeled, cored and
quartered
1 pear, unpeeled, cored
and quartered
1 /2 mango, peeled
2 teaspoons cinnamon
1 /4 cup sweet red
Passover wine
2 tablespoons honey or
to taste
Place almonds in food pro-
cessor fitted with steel blade
and chop coarsely. Add apples,
pear and mango and chop to
coarse consistency. Turn into
a bowl and stir in cinnamon,
wine and honey to taste.
Makes about 2 1/2 cups.