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SMALL CHANGES UPDATE MENU FOR PASSOVER
BY TANIA SIGAL, Special to The Herald
Passover is one of the most cherished holidays of the year in my
home. As we celebrate the Exodus of the Jews from Egypt and the
birth of a Jewish nation, we take pride in the rituals that have
been passed on from generation to generation.
Some of those rituals take the form of recipes - for matzo ball
soup, roasted chicken or brisket - that have been served at our
seder for as long as I can remember. It wouldn't be Passover
without them, and I wouldn't dream of tinkering.
No creative cook can plan a festive meal without feeling the urge
to update the menu, however. That's why I've taken a fresh look at
appetizers, side dishes and dessert, streamlining preparation and
adding a few twists:
Gefilte Fish Terrine: I remember my Mom starting her gefilte fish
days in advance, grinding and shaping the fish mixture into little
balls and standing over the pot to make sure they cooked just long
enough. The traditional recipe calls for a blend of carp, pike and
whitefish, which can be hard to find in South Florida. I've opted
instead for flounder, grouper and snapper, and have turned the
dish into a terrine - an elegant pate. It cuts down considerably
on preparation time, and the dish can be made a day ahead.
Tomato-Horseradish Relish adds lively color and taste.
Stuffed Eggs with Mayonnaise Vinaigrette: Dijon mustard and
sauteed onion make these a bit more sophisticated that the
ever-present hard-boiled eggs of my childhood seder table. They,
too, can be made ahead.
Carrot Souffle: Carrots always seem to make an appearance at Rosh
Hashana (the Jewish New Year) and Passover. Traditional tsimmes
was one unpopular dish in my family, but this nut-enriched souffle
is delicious.
Vegetable Matzo Brie: Originally a mixture of matzo and eggs fried
until golden and served with salt and pepper, matzo brie has
become quite versatile. My kids love it with cinnamon and sugar
for breakfast, and I have seen it eaten with ketchup. My version
adds onion, mushrooms, celery and asparagus tips for a satisfying
side dish that can do double duty as an entree for any vegetarians
on your guest list.
Potato Kugel with Mushroom-Rosemary Sauce: The wine-based sauce
adds a touch of elegance to this holiday classic.
Chocolate-Orange Cake: Almonds, espresso and orange zest flavor
this surprisingly light and absolutely delicious sponge cake.
Dried Fruit Compote: This do-ahead family favorite is so quick and
easy it hardly requires a recipe: Combine 2 pounds mixed dried
fruit (apricots, prunes, peaches, apples and/or raisins), 1 washed
and halved lemon, 1/2 cup sugar, 1 cinnamon stick and about 5 cups
water in a large saucepan. it. Bring to a boil, reduce heat and
simmer until fruit is soft, 20 to 30 minutes. Cool; discard lemon
and cinnamon stick; cover compote and refrigerate. Serve over
lemon sorbet or, for a dairy meal, vanilla ice cream. Makes 8 to
10 servings.
Tania Sigal is an Aventura caterer
RECIPES:
Gefilte Fish
Terrine
Stuffed
Eggs with Mayonnaise Vinaigrette
Carrot
Souffle
Vegetable Matzo Brie
Potato Kugel
Mushroom
- Rosemary Sauce
Chocolate -
Orange Cake
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Tania's Table
will cater to your requirements with a range of foods from modern
Latin, Mediterranean and Caribbean cuisines.
Our aim is to provide quality home-cooked food and excellent
service both at our restaurant and at our catered events.
We will be honored to create a special menu to suit your special
occasion. We cater family and private functions,
corporate events, conferences, weddings, birthdays, christenings and all kinds
of special functions.
Please contact us for more.
TANIA'S
TABLE
305.932.9425
(F) 305.932.4449
18685 W. Dixie Highway.
North Miami Beach,
FL 33180
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