Monday, August 31, 2015 Elul 16, 5775
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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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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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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Set aside these tasty morsels for Passover mornings
By:
Louise Fiszer, JE Feature
Here are the rules -- no flour, no cornstarch, no baking powder or baking soda, no yeast; therefore, no bread or challah for French toast, no noodles for kugel, no toasted bagels for the cream cheese, no "snap, crackle and pop" cereals, no croissants or muffins to round out our coffee. You know the routine -- eggs, matzah meal, matzah...
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By:
Linda Morel, JE Feature
With winter now winding down, and daylight hours increasing, it's that time of year my mother used to call the "in-between season." It's a time when no one knows what to serve for dinner. Though the thermometer remains stubbornly low, the hearty dinner fare, which everyone craved just two weeks ago, is no longer appealing. Suddenly, brisket and beef stew...
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