Modern Recipes for Success
A new kosher cookbook serves up a perfect Passover meal.

Photos by Joseph Kemp
I f Ronnie Fein can teach idiots
how to cook classic Ameri-
can cuisine, certainly she
can teach the rest of us how to
prepare inventive, delicious
kosher-for-Passover meals.

That’s not just hyperbole:
Fein, a Connecticut-based cook-
book author, instructor and
food journalist, made her bones
by writing two cookbooks for
the Complete Idiot’s Guide se-
ries, The Complete Idiot’s Guide
to Cooking Basics and The Com-
plete Idiot’s Guide to American
Cooking. Her latest effort, the recent-
ly released The Modern Kosher
Kitchen, features more than 125
recipes designed to bring ease
to the kitchen and joy to the
table. Fein
herself graciously
agreed to select a number of
recipes to create a kosher meal
during the holiday.

All recipes are from and cour-
tesy of The Modern Kosher
Kitchen, published by Fair
Winds Press.

HALIBUT CHOWDER
When I don’t feel like fussing with
a main course, sometimes soup is
supper. This chowder is filling enough
for that.

Parve Yield: Makes 4 servings
2 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, seeded and
chopped 1 small chile pepper, deseeded
and minced
1 large garlic clove, finely
chopped 3 tablespoons tomato paste
1 28-ounce can tomatoes,
coarsely chopped, including
juices 4 cups vegetable or fish stock
1 cup white wine
2 tablespoons chopped fresh
Halibut Chowder
¼-inch) 1 medium zucchini, diced (about
¼-inch) 1½ pounds halibut, cut into
basil 2 tablespoons chopped fresh
parsley 3 medium carrots, diced (about
chunks Salt and freshly ground black pep-
per, to taste
MAGGIO’S presents BALLROOM
MAGGIO’S presents
MAGGIO’S BALLROOM PASSOVER MENU
PASSOVER DINNER FOR
TAKE-OUT OR DELIVERY TO
YOUR DOOR
In Maggio’s Ballroom at Hampton Square
Friday, April 3rd & Saturday, April 4th
All Items also sold À La Carte
Friday, April 3rd & Saturday, April 4th
Choice of 1
FIRST COURSE
Bubby’s Chicken Soup • Creamy Tomato Soup • Garden Salad
Caesar Salad • Arugula Salad with Pomegranate Raspberry Vinaigrette Dressing
Let us do the cooking while you enjoy your company
Choice of 1
Traditional Gefilte Fish • Chopped Liver • Hummus with Matzah
All dinners include: Choice of Soup or Salad, Appetizer, Entrée, 2 Vegetables, Matzah & Dessert
SECOND COURSE
$ 19.95 per person
SOUP OR SALAD
Choice of 1
Brisket with Gravy 28
Herb Encrusted Salmon 28
Slow Roasted Prime Rib 32
Char Grilled Chilean Sea Bass with
Capon with Matzah Stuffing 28
Pineapple Mango Salsa 34
1/2 Roasted Chicken 28
ENTREES Soup: Minestrone or Chicken Matzah Ball or
Salad: Tossed or Caesar
APPETIZERS Gefilte Fish or Chopped Liver
ENTREES Choice of 2
ON THE SIDE
Oven Roasted Red Bliss Potatoes • Matzah Stuffing
Garlic Mashed Red Bliss Potatoes • Chef Josh’s Sweet Kugel • Potato Pancake
Fresh Green Beans • Glazed Carrots with Raisins • Mashed Cauliflower
Brisket With Gravy • 1/2 Roasted Chicken • Sliced Turkey Breast
Capon w/Matzah Stuffing • Broiled Tilapia ($20.95)
Tilapia Francaise ($20.95) • Herb Encrusted Salmon ($20.95)
Slow Roasted Prime Rib ($21.95)
Choice of 1
Uncle Sam’s Chocolate Mousse • Ice Cream
Flourless Chocolate Cake • Chilled Seasonal Fruit Salad
Fresh Green Beans • Glazed Carrots w/Raisins
Roasted New Potatoes • Sweet Kugel • Potato Pancakes
Garlic Mashed Potatoes • Matzah Stuffing
SWEET ENDINGS
ON THE SIDE
COMPLEMENTS Soft Drinks & Freshly Brewed Columbian Coffee included
Matzah • Red Horseradish • Pickles • Sour Tomatoes
Children’s Portion (under 12 years old) - Half adult pricing
Please add 18% gratuity & 6% sales tax
DESSERTS Sponge Cake • Fruit Salad • Chocolate Mousse
Maggio’s and Maggio’s Ballroom at Hampton Square • 400 2nd Street Pike • Southampton, Pa.

For Reservations and Orders call 215-322-7272
6 MARCH 19, 2015
PASSOVER PALATE
JEWISHEXPONENT.COM



Braised Lamb
Roast with
Chocolate Haroset with Pistachios
and Pepper
Heat the olive oil in a large
sauté pan over medium heat.

Add the onion, bell pepper,
and chile pepper and cook for
2 to 3 minutes or until softened
slightly. Add the garlic and
cook briefly. Stir in the tomato
paste. Add the tomatoes, stock,
white wine, basil and parsley.

Bring to a simmer, cover the
pan partially, and cook for 20
minutes. Add the carrots and zuc-
chini, cover the pan partially,
and cook for another 10 min-
utes. Add the halibut. Season
with salt and pepper to taste,
cover the pan, and cook for 8 to
10 minutes or until the fish is
cooked through.

2 teaspoons chopped fresh
ginger ¾ teaspoon ground cinnamon
½ teaspoon cayenne pepper
½ cup orange marmalade
Combine all the ingredients
in a bowl. Mix together and let
rest on the countertop at least
4 hours before serving. Mix the
ingredients occasionally dur-
ing that time.

Serving suggestions and
variations: The peppery heat
gives this haroset real vitality,
but if you don’t like spicy food,
you can leave out the cayenne
pepper. BRAISED LAMB SHOULDER
ROAST WITH CHOCOLATE
The chocolate adds a beautiful,
rich, dark sheen to the gravy.

Meat Yield: Makes 4 to 6 servings
2 tablespoons olive oil
1 shoulder of lamb roast, 3 1 ⁄ 2 to 4
pounds 2
3 1 1 ⁄ 4
1 1 ⁄ 4
1 1
⁄ 4
1 1
¼ 2
medium onions, chopped
carrots, chopped
cups white wine
cups chicken stock
cup tomato sauce
cup chopped fresh parsley
teaspoon fresh thyme leaves
bay leaf
teaspoon ground cinnamon
strips of orange peel, each
about 2 inches long
1 ounce unsweetened chocolate
Salt and freshly ground black
pepper, to taste
Preheat the oven to 300°F.

Heat the olive oil in a deep heat-
proof casserole. Add the roast
and cook over medium heat,
turning it occasionally, for 8
to 10 minutes or until lightly
browned. Remove the meat and
set aside. Add the onions and
carrots to the pan and cook for 3
to 4 minutes or until they have
softened. Pour in the wine,
stock and tomato sauce and mix
the ingredients together. Add
the parsley, thyme, bay leaf,
cinnamon, orange peel, choco-
HAROSET WITH PISTACHIOS
AND PEPPER
Haroset is one of the symbolic
foods on the seder plate, but in our
family, we eat it as a relish with the
meal. I’ve made dozens of versions
over the years. This one is spicy,
and my kids didn’t like it at first.

Now I double the recipe because it’s
everyone’s favorite; we couldn’t think
of having a seder without it. Make
this a day before serving to allow the
flavors to blend and mellow. It may be
made up to three days ahead. Store in
the refrigerator, but remove from the
refrigerator about 30 minutes before
serving. Serve at room temperature.

Parve Yield: Makes 6 cups
e 1
½ ½
2 cup chopped dried apricots
cup chopped dates
cup golden raisins
tart apples, peeled, cored and
chopped 1 cup shelled pistachio nuts
1 cup chopped almonds
2 ⁄ 3 cup sweet red Passover wine
1 ⁄ 4 cup apple cider vinegar
2 teaspoons grated fresh orange
peel JEWISHEXPONENT.COM
JEWISH EXPONENT
MARCH 19, 2015
7