Success!
in a bowl and add the straw-
berries, grapes, 6 tablespoons
sugar and liqueur. Toss the fruit
and let macerate for at least 1
hour. Preheat the oven to 425°.

Cut a tiny slice from the bot-
tom of each orange half so that
they will sit upright on a plate.

Spoon the fruit and accumu-
lated juices back into the re-
served orange halves. Set aside.

Beat the egg whites until foamy.

Gradually add the remaining 1 ⁄ 2
cup sugar, beating constantly
until the whites stand in stiff,
glossy peaks. Spread the me-
ringue over the top of the orange
halves, mounding it in the cen-
ter and making sure to seal the
edges to the fruit. Place the filled
oranges on a cookie sheet. Bake
for about 6 minutes or until the
meringue is lightly browned.

Let cool slightly and serve.

Continued from page 7
late, salt, and pepper. Stir the
ingredients until the chocolate
has melted. Return the roast to
the pan. Cover the pan. Bake
for about 2 1 ⁄ 2 to 3 hours, turning
the meat occasionally, or until
the meat is tender. Discard the
bay leaf and orange peel. Re-
move the meat and let it rest for
several minutes before carving.

Skim the fat from the top of the
pan juices.

Serve the pan juices and
vegetables with the meat. Alter-
natively, you can boil the pan
juices (with the vegetables) for
a few minutes, if desired, for a
thicker gravy.

Serving suggestions and
variations: You can also make
this dish using 4 meaty lamb
shanks or leg of lamb instead of
shoulder. Did you know? It was an
ancient custom to sacrifice a
lamb before Passover and then
eat it to begin the festival. That
custom ended with the destruc-
tion of the Temple in 70 C.E.

Since that time, out of respect,
Orange Alaska
we don’t eat roasted lamb dur-
ing Passover. Some people will
not eat roasted meat of any
kind. But lamb itself is not for-
bidden if it is braised with liq-
uid as in this recipe.

refreshing after a big or heavy meal.

Consider this dessert at Passover!
Serve one or two halves to each
person. Parve
Yield: Makes 6 to 12 servings
24 seedless red grapes, halved
½ cup plus 6 tablespoons sugar,
divided ¼ cup orange-flavored liqueur,
brandy, or orange juice
3 large egg whites
ORANGE ALASKAS
6 navel oranges
12 strawberries, halved or quar-
tered Cut the oranges in half.

Carve out the flesh and cut into
bite-size pieces. Place the flesh
This is a beautiful way to serve
fresh fruit, and it is particularly
Serving suggestions and
variations: You can add or
substitute any fresh, colorful
fruit such as kiwi, blueberries
or raspberries.

Tip: Cut and carve the or-
anges ahead by a day and re-
frigerate; use all the juices that
may accumulate in addition to
the liqueur.

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REDEFINING THE ART OF KOSHER CATERING
STARTERS GEFILTE FISH Beet Horseradish Aioli, Braised Carrots, $5 per piece
OLIVE OIL POACHED SALMON
Dill Vinaigrette & Israeli Cucumber Salad, $7 per person (3 oz. pieces)
GLATT KOSHER CHOPPED LIVER MOUSSE Caramelized Onion, Egg, $14 per pint
SWEET AND SOUR TURKEY MEATBALLS
Golden Raisins, Tomato, $30 half pan (approx. 40 meatballs)
SALADS GARDEN SALAD WITH LEMON THYME VINAIGRETTE
Roasted Beets, Candied Walnut, Dried Cranberry & Red Ruby Segment,
$7 per person
CHOPPED SALAD
Shaved Romaine, Cucumber, Tomato, Red Onion, Egg, Radish
and Basil Vinaigrette, $6 per person
SIDES Half Pan = 8 servings
Full Pan = 12 servings
HAROSET $8 per pint
ROASTED BLISS POTATOES $24 half pan $42 full pan
MASHED POTATOES $22 half pan $39 full pan
GRILLED ASPARAGUS $27 half pan $50 full pan
MUSHROOM AND LEEK KUGEL $26 half pan $46 full pan
POTATO KUGEL $26 half pan $46 full pan
CANDIED GLAZED CARROTS $25 half pan $40 full pan
ROASTED SPRING VEGETABLES $22 half pan $44 per pan
BEET HAZELNUT SALAD with Chopped Herbs & Roasted Garlic Vinaigrette, $22 per quart
BEET HORSERADISH $9 per pint
DESSERTS SOUPS
FLOURLESS CHOCOLATE TORTE $30 (serves 8)
ASSORTED MACAROONS $24 per dozen
CHICKEN MATZO BALL SOUP $9.50 per quart
GARDEN VEGETABLE SOUP $9.50 per quart
MAINS WHOLE ROASTED CHICKEN Lemon Thyme Jus, $22 per bird (cut in 8 pcs)
SEARED SKIN ON SALMON $10 per person (5 oz. per serving)
ORANGE ROUGHY Lemon Thyme Sauce, $10 per person (5 oz. per serving)
SLOW ROASTED BRISKET Tomato Sauce, $12.00 per person (5 oz. per serving)
BALSAMIC BRAISED SHORT RIBS $14.00 per person (5 oz. per serving)
ZA’ATAR SPICED ROASTED VEGETABLE STUFFED EGGPLANT
$11 per portion
SIX POINTS
KOSHER EVENTS
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niK g o f P r u
,aiss P A 1 9 4 0 6
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www.sixpointskosher.com Prepared in a strictly Passover kitchen
Full Glatt Kosher Catering under the supervision of Community Kashrus of Greater Philadelphia
8 MARCH 19, 2015
PASSOVER PALATE
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Gluten-Free to Be You and Me
And anyone else you want to invite to a flourless Passover dinner to remember,
courtesy of a new Pesach-friendly gluten-free cookbook.

Spinach and Quinoa Fritters
F or people who avoid gluten,
wither because of celiac dis-
ease or out of dietary con-
cerns, there is no better holiday
than Passover. The proscription
against leavened bread means that
wheat products — the main source
of gluten in diets, although rye
and barley are also major sources
in Ashkenazic diets — are almost
nonexistent during Passover, out-
side of the omnipresent matzah of-
ferings. That is what makes Aviva
Kanoff’s latest cookbook, Gluten
Free Around the World, so handy at
this time of year. While the inven-
tive interpretations of recipes in-
spired by locales ranging from the
American Southwest to Morocco
to Vietnam to France are meant to
be prepared throughout the year,
there are a number of options from
Kanoff — the author of the award-
winning No-Potato Passover — that
are ideally suited to the Passover
table, like the ones featured below.

All recipes are excerpted from Gluten
Free Around the World by Aviva Kanoff.

Reprinted here courtesy of the author and
Brio Publishing.

Spinach & Quinoa Fritters
Parve or dairy
Yield: 4 servings
1 cup quinoa, rinsed
1 large white onion, diced
2 Tbsps. extra-virgin olive oil,
plus more for frying
2 cups diced fresh mushrooms
2 cups chopped spinach
salt, freshly ground black pepper,
and garlic powder to taste
3 large eggs
¼ cup gluten-free panko crumbs like
Jeff Nathan brand
2 Tbsps. shredded cheddar cheese
(optional) 1. Prepare quinoa according to
the directions on the package.

2. In a large frying pan, sauté
onion in 2 Tbsps. oil over medium-
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MARCH 19, 2015
9