P assover P alate
We’ve Come a Long Way Since Last Passover
LINDA MOREL | JE FOOD COLUMNIST
WHILE VACCINES ARE
becoming more widespread,
the Centers for Disease Control
and Prevention still advises
against gathering in crowded
spaces, such as dining rooms
filled to capacity with family
and friends, so we are facing
our second Passover on Zoom.

A year ago, most of us didn’t
know how to mute or turn on
the video feature. We certainly
couldn’t display Haggadah
commentary for everyone at
our virtual table to see.

At my seder, which
stretched from Connecticut
to California, sadly one set of
grandparents couldn’t figure
out how to connect. A family
of five sat too far from their
computer. While we could see
them from a distance, we could
hardly hear them. Because my
grandchildren were attending
school virtually, they navigated
us through Zoom.

With all its challenges, last
year Zoom made celebrating
Passover possible. It also brought
together loved ones who live so
far away, they’d never attended
our seders before.

Now that most of us have
become proficient with Zoom,
order will return to our
seders. Because we’ve adapted
to virtual Passover celebra-
tions, I suggest revamping
our approach to reflect our
modern, tech-savvy state.

Vibrant foods show well on
camera. Instead of gefilte fish,
why not start with a dazzling
ceviche made from red snapper
filets? Try a baby spinach salad
bursting with colorful fruit.

Consider bypassing brisket in
favor of roasted Cornish hens
seasoned with herbs.

Select a Zoom-friendly,
make-ahead menu, so hosts
don’t disappear from the
camera while cooking in the
kitchen. Zoom allows you to
share visuals of the delicacies
you’re serving with family who
can’t be there in person. Present
food in attractive tableware.

For snap, garnish dishes with
parsley. A lifesaver during the
COVID crisis, Zoom has
expanded our horizons. Yet
most of us long for the past.

Traditionally, seders end with
the refrain, “Next year in
Jerusalem.” But let’s add, “Next
year gathered in one dining
room — just like it used to be.”
CEVICHE | PAREVE
Ceviche 
Fudio / iStock / Getty Images Plus
Serves 8
The high acidity in fresh lime
juice actually cooks fish during
the marinating process.

1½ pounds red snapper
filets. Ask the fish store
to remove the skin and
bones. 8 ounces fresh lime juice,
about 4-6 limes
6 tablespoons each,
chopped: red onion,
yellow pepper and
parsley 3 tablespoons, minced
ginger 4 garlic cloves, squeezed
through a garlic press
12 cherry tomatoes, cut in
half 1 avocado, diced
Salt and pepper to taste
Sugar to taste, only if needed
With a sharp knife, slice the
red snapper into thin pieces and
place them in a glass or ceramic
bowl. Add the remaining
ingredients — except sugar.

Gently toss. Marinate from 30
minutes to two hours, tossing
several times. The snapper will
become opaque. If the ceviche
tastes too tart, add a little sugar
and a few drops of water. Serve
in small bowls.

Name: Keystone Motors
Width: 5.5 in
COLORFUL BABY SPINACH
SALAD | PAREVE
Serves 8
This salad looks spectacular
when served in a glass bowl.

Dressing ½ cup olive oil
½ cup red wine vinegar
Kosher salt to taste
¼ teaspoon garlic powder
Place the ingredients in a
clean jar or empty container
with a lid. Shake until the ingre-
dients are well combined. The
dressing can be made to this
point three days in advance.

Shake well before pouring it on
the salad.

Salad 1½ cups whole pecans
10- ounce package cherry
tomatoes, preferably in
various colors
4 clementines
16- ounce box baby spinach
4 MARCH 11, 2021
JEWISH EXPONENT
In a toaster oven or oven,
roast the pecans at 350F for
2 minutes or until fragrant.

Check the pecans after a
minute as they burn easily.

Cool to room temperature and
reserve. These can be made
three days ahead if kept in a
sealed container.

Cut the cherry tomatoes
in half. Peel the clementines,
break them into sections and
remove the pith. If the spinach
is bought triple washed, it
doesn’t need to washed again.

If not, rinse the spinach under
cold water and dry it in a salad
spinner. These three ingredi-
ents can be layered with paper
towels and placed in a plastic
bag a day in advance.

Before the seder begins,
place the bagged ingredients in
a large salad bowl. When ready
to serve, add the pecans and
the salad dressing. Toss until
well combined.

See Long Way, Page 6
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