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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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