Portland observer., March 16, 1983, Page 8, Image 8

FOOD SECTION
Passover brings
special menu
CHERRY SALAD
RECIPES
Cherry-Mam Salad
IM a k e s 4 s e rv in g s )
I package 13 ounce) lemon
flauored gelatin
I cup boiling water
3 /4 cup cold mater
I <2 < up red maraschino (herties
I tablespoon elder vinegar
Dash < ayenne pepper
I !2 cup frlain yogurt, well stirred
I cup finely chopped leftover ham
I cup finely t hopped celery
Maraschino
Cherry-Cottage
Cheese Mold
m a k e s B s e rv in g s )
I envelope un/lauored gelatin
I r2 cup red maraschum < herry
syrup
kJ rout 2 /3 < up red maraschino
cherries
1-1/2 pounds n eam ed cottage
cheese
I cup uanllla yogurt
I 8 teaspoon nutmeg
In m e d iu m bowl. dissolve g ela tin
in b o ilin g water; stir in cold water,
ftru r 2 tab le s p o o n s g e la tin
m ix tu re In to each o f 4 lig h tly o iled
I-c u p ino kls; d lv k le c h e rrie s Ink)
m o ld s. R efrigerate u n til ligh tly set.
Stir vin e g a r a n d p e p p e r Into
re m a in in g g ela tin m ixtu re, chill
until slightly thickened . Stir in
y o g u rt n a m a n d c e lery u ntil well
b le n d e d . C arefully p o u r over
cherry layer. R efrigerate u n til set
I
(ab o u t 3 hours). To s e rv e u n m o ld
onk> s e rv in g plates. Q a m is h with
salad g reens, II d esired .
In s m a ll saucepan. c tx n h in e
g e la tin a n d c h e rry syrup. C o o k
a n d s tir over low h eal u ntil g ela tin
dissolves. C ix)t Io ro o m te m p e ra
lu r e Lig htly o il a 6 -c u p m old,
a rra n g e d ie r r le s In a rin g aro u n d
b o tk x n o f m o ld , H x ir 2 tab lespo on s
g ela tin m ix tu re owe» cherries, r e ­
frig e ra te u ntil ligh tly set. Stir
Quick Cherry
Salad
Never let it be said (hat great holt
day feasting comes but once a year!
F a m ily c e le b ra tio n s c ro p up rig h t
a lo n g w ith th e f ir s t blo ssom s o f
s p rin g . F o r o p e n e rs , m eet E s th e r
Z o h n , w ho preserves the heritage o f
P ass o v e r, by c o o k in g up d elic io u s
and festive fo o d s . N o w , let us visit
her. and you are sure to find ideas to
e n ric h y o u r o w n c e le b ra tio n s a n d
enliven everyday meals, too.
L ik e m any Jewish people. Esther
Z o h n looks fo rw a rd to Passover as
a tim e to share Jew ish h is to ry and
fo o d c u s to m s . “ P a s s o v e r is m y
(H a k e s 4 to 6 s e rv in g s )
I) a i 18 ounces) red maraschino
cherries, drained
I can (8-1/2 ounces) crushed
frineapplr drained
I can 111 ounces) mandarin oraruie
sections. drained
I cup flaked coconut
I /2 cup chopped walnuts
I /2 cup miniature marshmallows
I /2 cup mayonnaLse
C o m b in e all ingredients, toss
lightly. Chill. Serve o n le ttu ce w ith
lim e w edges, as desired.
m ost im p o rta n t h o lid a y ," says Es­
ther . Pesach means Passover. It be­
gins on the fifte e n th d ay o f N is a n ,
M a r c h 2 8 , 1983 a n d lasts fo r eigh t
days, o f which the first tw o and the
last tw o are fu ll h o lid a y s ; the fo u r
m id d le days a re o n ly h a lf-h o lid a y s
a n d a re c a lled C h o i H a m o -e d (th e
o rd in a ry days o f festival).
Passover com mem orates the lib er­
a tio n o f the ch ild ren o f Israel fro m
s la ve ry in E g y p t som e 3 ,0 0 0 years
c o tta g e c h e e s e yogurt a n d n u t­
m e g In to re m a in in g g e la tin m ix ­
t u r e C arefully p o u r over cherry
m ix tu r e Refrigerate u ntil firm . Tb
s e rv e u n m o ld o n to serving p la te
n il c e n te r w ith o ra n g e sections
a ix l a d d itio n a l cherries, as desired.
ago. Esther believes that the hom e is
the most im p o rta n t place to express
the Jewish heritage. S o , m y m other
C e lia m ad e it her re s p o n s ib ility to
pass o n th e tr a d it io n s to m e , h er
d a u g h te r, b e fo re her d eath on N o ­
vem ber 14. 1974.
T h e first and most e la b o ra te d in ­
ner o f the w e e k-lo n g c e le b ra tio n is
the Seder (m e a n in g “ o rd e r o f ser­
v ic e ” ). T h is is a m e a l in te rw o v e n
w ith solemn religious cerem ony and
p la y fu l custom s that app eal to and
inspire child ren . “ A n elegant tab le ­
setting, the happy voices, the people
singing, and (he reading o f the Hag-
gadah (th e Story o f Passover) all en­
rich the occasion,” Esther says.
O ne intriguing aspect o f Passover
fo o d is th a t no le a ve n e d b re a d o r
re g u la r flo u rs o f any k in d are used
th ro u g h o u t the w e e k ’ s c e le b ra tio n .
In s te a d , th e u n le a v e n e d b re a d
m a tzo h , is used to sym bolize the un­
leavened bread the children o f Israel
The path to good nutrition
H o w o fte n have you heard a p a r­
e n t te ll a c h ild ; “ D o n 't d r in k so
much w ater when you eat. I t ’ ll spoil
your a p p e tite .“
A c tu a lly you sho uld d rin k w ater
while you eat. W a te r is basic to b al­
anced n u t r it io n . It w o rk s th ro u g h
the entire digestive process.
W a te r helps to s o fte n , b re a k up
:.nd tra n s p o rt fo o d p artic le s fro m
(he m o u th to the s to m a c h and on
a te d u r in g t h e ir E x o d u s — u n ­
leavened because there w a s n 't tim e
in to the digestive system.
T h e n the b o d y's b lo o d (w h ic h is
9 0 p ercent w a te r its e lf) takes over
and circu lates the n u trie n ts y o u 'v e
consumed through your body.
I f y o u 'r e c a lo rie -c o u n tin g d o n 't
o v e r lo o k w a le r . I t 's v it a l to y o u r
health. N o t only beneficial to diges­
t i o n , it a ls o is an id e a l b ev e rag e
since it's sugar free and contains ab­
solutely no calories.
to w a it fo r the b read to rise b efo re
the Exodus.
T h r o u g h th e y e a rs re s o u rc e fu l
Jewish cooks have d eveloped ways
P a p rik a
is
ona
of
the
most
concentrated
sources o f
Vitam in
C.
Each fo o d on the p la te la s y m b o lic
o f s om e p a r t o f th e E x o d u s . A
to use whole m atzoh crackers as well
a t coa rs ely g ro u n d m a tz o h k n o w n
s a j a r f e l and fin e ly g ro u n d m a tzo h
called cake m eal. “ M a tz o h products
roasted egg. a roasted la m b shan k,
salt w a te r, H a ro s e th , sweet herbs,
are availab le all year lo n g ," explains
Esther, " s o you need not lim it their
use to the P as s o v e r s e a s o n ." T h e
cru nch y te x tu re and m ild fla v o r o f
m a tz o h enh a n c e a v a rie ty o f good
and bitter herbs.
fo o d , fro m entrees to desserts. H ere
1 4 -to -J lb. stewing chicken
2 k i qts. w ater (o r m ore)
C H IC K E N S O U P W IT H
M A T Z O H BALLS
are som e o f M o th e r Z o h n ’ s f a v o r ­
ites:
C h icken Soup with M a tz o h Balls:
E sth er, lik e her m o th e r b e fo re her,
likes h om em ade chicken soup. T his
e le g a n t v e rs io n is m c le a r b ro th
d otted w ith sliced carrots, parsnips,
c e le ry a n d p a rs le y , a n d o n io n .
2 onions, cut up
I leek, sliced (o p t’l)
3 stalks celery, sliced
1 tablespoon salt (o r to taste)
W teaspoon pepper
2 carrots, sliced
2 parsnips, sliced
4 o r 5 parsley sprigs
E s th e r says th a t th e m a tz o h b a lls
have a light and delicate texture be­
4 fresh d ill heads o r ki teaspoon
dried d ill weed (o p t*I)
1 recipe M a tz o h Balls (see below )
cause c a rb o n a te d w a te r is m ix e d
w ith the m atzoh meal.
F a r f t f P u d d in g : E s th e r's version
o f this b re a d -p u d d in g lik e dessert is
la v is h e d w ith s o u r c re a m , c o tta g e
cheese, raisins and nuts. A ccordin g
to Jewish d ie ta ry re s tric tio n s, m eat
and d a iry products cann ot be eaten
at the same tim e at the m eal, so this
dessert w o u ld be served in a fish or
meatless m enu.
F r u i t T s im m e s : “ A lt h o u g h th e
w ord tsim m es means fuss o r excite­
m e n t, m a k in g tsim m e s is a c tu a lly
e a s y ," says E s th e r. “ M y m o th e r's
recipe fe a tu re s m ixed d rie d fru its ,
but you can use alm ost any c o m b in ­
a tio n o f m e it , vegetables, o r fru its
in ts im m e s . U s u a lly , th e d is h is
served in p lace o f a v e g e ta b le side
d is h ."
P la c e c h ic k e n in 8 -1 0 q t. D u tc h
oven. A d d w a te r, o nions, leek, cel­
e ry , salt and p ep per. B rin g to b o il­
ing. Reduce heat; sim m er, covered,
I ki hours o r u n til chicken is alm ost
te n d e r. A d d c a rro ts a n d p arsn ip s;
s im m e r, covered , 30 m in utes m o re
o r u n til chicken and vegetables are
tender. Rem ove chicken; refrig erate
m e a t f o r a n o th e r use. L i f t v e g e ­
ta b le s f r o m b ro th w ith s lo tte d
spo on . S tra in b ro th . R e tu rn vege­
ta b le s to b r o t h . A d d p a rs le y a n d
d ill, i f desired. H e a t th ro u g h . Serve
in bowls w ith M a tz o h Balls. M akes
15 servings.
F o r a m ain dish soup, rem ove the
meat fro m the bones, cube the m eat,
a n d re tu rn it to the b ro th w ith the
HARO SETH
(P ro n o u n ced h u h -R O H S -u th )
vegetables.
M A T Z O H BALLS
2 tart unpeeled apples, finely
chopped
ki cut 1 g round walnuts
3 tablespoons Passover wine
3 tablespoons honey
kt teaspoon ground cinnam on
I cup m atzoh meal
I teaspoon salt
Dash pepper
4 slightly beaten eggs
ki cup chicken fat (o p tio n a l— the
O rth o d o x use it)
kt cup carbonated w ater
C o m b ine all ingredients, let stand
one hour. M akes 2 cups.
H a r o s e th m ean s “ s w e e t— lik e
fre e d o m ." It sym bolizes the b u ild ­
ing m o rta r used by Jewish slaves in
Egypt.
In
a
m ix in g
b o w l,
c o m b in e
m a tzo h m eal, salt and pepper. Beat
in the eggs a n d th e c h ic k e n fa t ( i f
used) u n til blended. Y o u can separ­
ate the egg and egg w h ite and beat
(Please turn to page 9 c o lu m n I )
T h e S e d e r d in n e r c e re m o n y is
c e n te re d a ro u n d (h e S e d e r p la te .
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