Wednesday, October 1, 2014 Tishri 7, 5775
Make matzah bark
By:
Linda Morel, JE Feature
I'm ashamed to admit that I often lose track of the leftover matzah products purchased for Passover. After the holiday, they languish in my pantry, getting bypassed by a new season of ingredients. I promise to consume them, but that never happens once the challah and croissants compete for my attention. As July rolls around, I invariably discover boxes of...
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And what a lovely shower it is!
By:
Ethel Hofman, JE Feature
Until I left the far-north Shetland Isles to go to college in Glasgow, I believed rhubarb to be the single most delicious item that came from our overgrown garden. Sure, in spring we had buttery lettuces, peppery radishes and sweet baby carrots -- all of which my brothers and I didn't hesitate to pull out of the earth, wipe the...
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It's Passover: Ole!
By:
Linda Morel, JE Feature
During Passover, most American Jews forgo the zesty tacos and tortillas they savor the rest of the year. But what if someone knew how to prepare Mexican food without flour or leavening? What if these recipes were served during the holiday's eight days in an upscale restaurant? "Several years ago, I began experimenting with the infusion of Mexican ingredients and...
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By:
Ethel Hofman, JE Feature
On the evening of April 8 -- the 14th day of the Hebrew month of Nisan -- Jews all over the world will come together to be with family and friends to celebrate the first Passover seder. The Haggadah will be read, relating the story of the Jews exodus from Egypt. The seder plate contains symbolic foods that are explained...
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Matzah meal and margarine don't have to spell mediocrity. So many people think that Passover is a time when there is "nothing to serve for dessert," or that all cakes "come out dry and tasteless." Here are a few recipes that will dispel these old notions for good. Passover Raspberry-Jam Cake (Pareve) 8 eggs, separated 11/4 cups sugar 1 lemon...
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