Passover, which this year begins Wednesday evening, is a holidaythat commemorates the flight of the Jewish people from slavery inancient times. It lasts for eight days. The first two nights areobserved with a family dinner called the seder.
In Israel during Passover, many families camp along the Red Seaand prepare their Passover seders together, cooking over campfiresand even baking foods in big earthenware pots over hot coals.
These families come from Jerusalem, Haifa, Baghdad and as faraway as California, sharing traditional family recipes, folklore,songs and ceremonies.
One of our friends who often joined these Passover camping tripsdescribed it with such enthusiasm and in such colorful detail thatthis year I was inspired to plan a special Israeli seder menu for ourfamily and a dozen friends.
The seder begins at sundown, with the reading of the Haggadah(the story of Passover) and serving of the ceremonial foods.
Round hand-made unleavened bread called shmurah matzo is eaten.This always has been available in Israel and now can be found in theUnited States.
Other ceremonial foods include hard-cooked eggs and potatoesdipped in salt, the "bitter herbs" and haroset.
For an Israeli salad, I will combine diced cucumbers, tomatoes,onions and olives. The main course is roasted chicken with avegetable stuffing. The stuffed chicken is served with anotherIsraeli-inspired vegetable - braised artichoke hearts.
Desserts include bowls of fruit and nuts, along with a fruitcompote. Passover mandelbrot makes a perfect accompaniment. ISRAELI CHOPPED SALAD
5 tomatoes, diced
3 medium cucumbers, peeled and diced
1 green bell pepper, stemmed, seeded and diced
1 small onion, diced
10 green or black olives, pitted and chopped
1/2 cup olive oil or peanut oil
2 tablespoons lemon juice
Salt
Freshly ground black pepper
Whole green or black olives (optional)
1 onion, thinly sliced into rings (optional)
In large salad bowl, place tomatoes, cucumbers, green pepper,onion and chopped olives. Toss gently with wooden spoon. Sprinklewith oil and lemon juice and toss. Season to taste with salt andpepper. Garnish with whole olives and onion rings, if desired.Serves 10. ROAST CHICKEN WITH VEGETABLE STUFFING
2 (3-pound) whole chickens
Vegetable stuffing (recipe follows)
1/4 cup olive oil or peanut oil
2 onions, thinly sliced
4 garlic cloves, peeled and minced (optional)
2 carrots, peeled and thinly sliced
2 cups dry white wine (approximately)
4 tomatoes, peeled and chopped
6 small sprigs fresh rosemary or thyme
Salt
Freshly ground black pepper
2 oranges, thinly sliced (optional)
Clean chickens and pat dry with paper towels. Spoon cooledstuffing into both chickens; close with needle and thread orskewers.
In large ovenproof dutch oven, heat oil. Add onions, garlic, ifusing, and carrots and saute 5 minutes. Add 2 cups wine, tomatoes,rosemary and chickens. Bring to boil and simmer 5 minutes. Seasonwith salt and pepper to taste. Baste with onion-wine mixture to coatchicken. Cover and bake at 350 degrees 1 1/2 hours or until chickenis tender, basting occasionally. Add additional wine if liquidevaporates.
Remove stuffing from chickens and transfer to serving bowl.Carve chicken and arrange slices, legs and wings on large plattergarnished with orange slices. Serves about 10. VEGETABLE STUFFING
1 cup orange juice
1/2 cup raisins
1/4 cup peanut oil or olive oil
3 onions, finely chopped
3 garlic cloves, peeled and minced (optional)
4 celery stalks, finely chopped
1 bunch carrots, peeled and grated
1 parsnip, peeled and grated
2 large zucchini, unpeeled and grated
1/2 cup minced parsley
1 tablespoon grated orange peel
2 tablespoons matzo meal (approximately)
2 tablespoons Passover potato starch (approximately)
Salt
Freshly ground black pepper
In small saucepan heat orange juice. Remove from heat and addraisins. Let stand 30 minutes.
In large heavy skillet, heat oil. Add onions and garlic, ifusing, and saute until soft. Add celery, carrots, parsnip andzucchini and toss. Saute 5 minutes until vegetables begin to soften.
Drain raisins, reserving juice. Add raisins to skillet alongwith parsley and orange peel and mix thoroughly. Simmer 5 minutes.
Blend in 2 tablespoons matzo meal, 2 tablespoons potato starchand enough reserved orange juice to moisten. Mix well. Add enoughadditional matzo meal and potato starch, a little at a time, toobtain moist, soft texture. Season to taste with salt and pepper.Cool, cover with plastic wrap and refrigerate until ready to stuffchickens. BRAISED ARTICHOKE HEARTS
12 young artichoke hearts
Juice of 2 lemons
1/4 cup olive oil
1 teaspoon sugar
Salt
Freshly ground black pepper
In large stainless steel or enameled pot, place artichokehearts, lemon juice, 2 tablespoons oil, sugar, enough water to coverand 1 teaspoon salt. Bring to boil, reduce heat, cover and simmer 20minutes, until artichoke hearts are just tender. Cut in halves orquarters.
Heat remaining oil in large skillet. Add artichoke hearts andsaute, turning to brown lightly. Season to taste with salt andpepper. Keep warm until serving time. Serves 10 to 12. PASSOVER MANDELBROT
3/4 cup oil
3/4 cup plus 2 tablespoons sugar
3 eggs
3/4 cup matzo cake meal
1/4 cup matzo meal
2 tablespoons potato starch
1/2 teaspoon salt
2 teaspoons cinnamon
Juice and peel of 1/2 lemon
1 cup sliced almonds
In bowl of electric mixer, blend oil and 3/4 cup sugar untillight. Add eggs and blend thoroughly.
In separate bowl, combine matzo cake meal, matzo meal, potatostarch, salt and 1 1/2 teaspoons cinnamon. Blend into oil mixturealternately with lemon juice and peel. Fold in almonds. Batter willbe soft and sticky. Cover and refrigerate for 4 hours or overnightfor easier handling.
Divide dough into 4 portions. With lightly oiled hands, shapeeach portion into oval loaf, 2 inches wide and 1 inch high. (Doughwill be very sticky.) Place loaves 2 inches apart on greased bakingsheets. Bake at 350 degrees 20 minutes or until golden.
In small bowl, combine remaining 2 tablespoons sugar andremaining 1/2 teaspoon cinnamon. Remove loaves from oven, transferto cutting board and cut into 1/2-inch-thick slices.
Place slices, cut side up, on same baking sheets and sprinklewith sugar mixture. Turn off heat and return slices to oven. Leavemandelbrot in oven 10 minutes or until lightly browned and crisp.Turn slices over and bake exposed sides until lightly browned andcrisp. Transfer to racks and cool. Makes about 4 dozen.
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