L ifestyle /C ulture
Make-Ahead Passover Menu
F OO D
LINDA MOREL | JE FOOD COLUMNIST
PREPARING FOOD for
Passover this year is a challenge.

The holiday begins at sundown
on Saturday, March 27 — just
as Shabbat ends. For Jews who
observe the Sabbath, there
has never been a time when a
make-ahead menu is needed
more. To accommodate this
juxtaposition of Shabbat and
Passover, planning ahead is
crucial. Every detail must be
organized earlier than usual.

Before cooking
can commence, many Jews rid
their homes of chametz, foods
with leavening agents, which
are forbidden during Passover.

Each family decides how
thorough a job is required and
how long that takes. This first
step must be figured into the
schedule. Many holiday foods can be
frozen, such as chicken soup,
matzah balls, some meats and
most desserts. Freezing foods
means starting to cook days
or even weeks in advance. No
matter what, seder cooking
should get underway by
Thursday, or no later than
Friday morning.

The seder’s ceremonial
foods — gefilte fish, charoset
and hard-boiled eggs — easily
last for a couple of days or more
in the refrigerator.

But the main course requires
expertise. Because Passover
seders call for a festive menu,
you want to accentuate eye
appeal and flavor. But right
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before the seder begins, you ovenproof pan, such as Pyrex
will not have time to chop
produce or put the finishing
Olive oil for coating the
touches on dishes the way you
roasting pan,
usually do.

plus 2 tablespoons,
Like a professional chef,
plus 1 tablespoon
select colorful marinated
6 chicken legs and 6
salads. Once they’re assembled,
chicken thighs with
you don’t have to think about
bones and skin on
them again. Opt for main
2 garlic cloves, plus 5
courses that can withstand
4½ tablespoons fresh lemon
reheating while still tasting
juice delicious. Hot foods made
2 teaspoons dried basil
in sauces, casseroles, elegant
leaves, crumbled
stews and one-pot meals
Kosher salt to taste
brimming with meat, vegeta-
Freshly ground pepper to
bles and potatoes are the most
taste successful.

1 pound small red potatoes,
With a make-ahead menu,
about 2 inches in
you merely pull ready-to-serve
diameter, cut into quarters
salads from the refrigerator
6 Italian plum tomatoes, cut
and heat up a couple of entrees.

into quarters
And, seamlessly, dinner is
¼ cup dry white wine,
such as sauvignon blanc
ready. SHOP
THE HOUSE
FROM YOUR
HOME. Strictly Kosher
Brisket with vegetables and fine herbs
Mince 2 garlic cloves and
place them in a small bowl.

Using the blade of a chef ’s
knife, smash the remaining 5
garlic cloves. Place them in a
second bowl. Reserve the two
garlic bowls.

To the bowl of minced garlic,
add lemon juice, basil and 2
tablespoons of olive oil. Whisk
everything together until well
combined. Brush both sides of
the chicken with some of this
mixture and reserve the rest.

Sprinkle both sides with salt
and pepper.

Place the potatoes and
tomatoes in a medium-sized
bowl. Add the 5 smashed garlic
gloves, white wine and the
remaining tablespoon of oil.

Sprinkle in ⅛ teaspoon of salt.

Toss the ingredients until well
coated. Arrange the potatoes
and tomatoes around the
or pinot grigio
chicken pieces. With a spatula,
CHICKEN CASSEROLE WITH
TOMATOES AND POTATOES |
Preheat your oven to 450 scrape all of the garlic and oil
MEAT into the casserole.

degrees F.

Roast the chicken for 15
Yield: 12 pieces of chicken
Generously coat
a minutes.

Baste it with pan
Serves 8-10
10-inch-by-15-inch ovenproof
pan with olive oil. Place the
Equipment: 10-inch-by-15-inch chicken inside skin side up.

See Food, Page 24
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