11 1 S
For Passover

1

Adding a

little zing

to your

traditional

holiday

recipes.

ANNABEL COHEN
Special to the Jewish News

I

f there's one problem with
Passover cooking, it's that most
Cooks are afraid of rocking the
culinary boat.
Why not try making your usual
fare, but with a little twist. For
example, if a recipe calls for red wine
vinegar, use balsamic.
If you've never added dill and a
touch of fresh lemon juice to your
matzah balls, try adding a teaspoon
of dill and a tablespoon of fresh
lemon juice to your favorite recipe.
Never tried gefilte fish with a bit
of grated carrots? It's pretty to see
those orange flecks dispersed in the
egg shaped patties.
Usually serve gefilte fish on a let-
tuce leaf with a slice of carrot? Try
a fresh green salad as the base for
this Passover staple. Even matzah
kugel can get a boost from a little
something added to enhance its
look and flavor.
It's easy to dress up side dishes
with little or no rebellion from
diners. It's what great chefs having
been doing perpetually since the
first recipes were invented. You'll
still serve the traditional and add
new life to classic recipes.

CARROT AND ORANGE
VEGETARIAN KISHKA
4 cups, packed, grated carrots
1 cup grated onions
1 t. salt
1/2 t. ground black pepper
1 t. fresh grated gingerroot
Grated peel from one orange
2 cups matzah meal
1/2 cup (one stick) margarine,
melted
Preheat oven to 400F. Mix all
ingredients together in a large
bowl. Set aside. Tear two large
sheets of foil (about 16-inches
each) and place them, shiny side
down, on top of one another.
Spray the top sheet with nonstick
cooking spray. Form the carrot

Sweet and sour candied carrots.

mixture into a log near the center
of the foil. Fold the foil around the
mixture and twist the ends closed.
Place the roll on a cookie sheet
and bake for 1 hour. Keep chilled
until a couple of hours before serv-
ing. Reheat at 325F for an hour or
so before unwrapping and cutting
into slices and serving hot, sprin-
kled with a handful of chopped
parsley as a garnish, if desired.
Makes 8 servings.

SPRING SALAD
WITH WALNUT OIL
VINAIGRETTE
This salad is a wonderful first course
topped with a piece of gefilte fish or
served on its own, after the soup.
Salad:
12 cups loosely packed mixed
baby or field greens

2 bunches watercress, large stems
removed
1 bulb fennel, shredded
2 small zucchini, sliced very thin
2 cups fresh chopped parsley
Dressing:
1/4 cup olive oil
3 T. walnut oil
3 T. white balsamic vinegar
1 T. fresh lemon juice
1 T. Dijon mustard
1/2 t. fresh ground black pepper
Toss all greens together in a large
bowl. Set aside.
Combine dressing ingredients in
a small bowl and whisk well to
combine. Pour the dressing over
the greens and toss well to coat,
Divide the salad among 12 salad
plates. Makes 12 servings.

.

Twist on page 84

3/8

2002

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