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www.BenandIrvs.com Now Taking
Reservations for 1st and 2nd Night Passover
Dinners in Our Restaurant
Monday - 2 Seatings: 5pm or 7:15pm
Tuesday - 2 Seatings: 5pm or 7:15pm
Reservations required. $25 deposit required.

Passover is almost Here ...

order now before it’s too late!
Place your ORDERS for
Full Course Passover
Dinners to Go
APPETIZERS (Choose 1)
Gefilte Fish with Horseradish • Chopped Liver
Sweet and Sour Meatballs
SOUP Chicken Soup w/Matzoh Ball (1 per person)
VEGETABLES Green Beans with Almonds • Oven Brown Potatoes
Carrots Tzimmes w/ Sweet Potatoes • Glazed Carrots
ENTRÉE 21 99
$ p.p.

Includes: Pickles
And Sour
Tomatoes Holiday
Cakes Matzoh
Roast Prime Brisket of Beef with Beef Gravy
Half Roast Chicken with Matzoh Stuffing
Stuffed Breast of Capon w/Matzoh Stuffing & Gravy
Broiled Walnut Apricot Chicken Breast w/Matzoh Stuffing
Whole Roast Turkey w/Matzoh Stuffing
Broiled Salmon Filet w/Pomodoro Sauce
(add $1 pp for Turkey or Salmon)
Plus a Complete Menu of A La Carte Foods, Ready To Go:
• Gefilte Fish
• Beet Horseradish
• Chopped Liver
• Chicken Soup with
Matzoh Balls
• Potato Pancakes,
1/2 size
• Whole Roast
Turkey w/Matzoh
Stuffing (min. 10
people) • Capon Breast w/
Matzoh Stuffing
• 1/2 Roasted
Chicken with
Matzoh Stuffing
• Broiled Walnut
Apricot Chicken
Breast w/Matzoh
Stuffing • Sweet and Sour
Stuffed Cabbage
• Sliced Roast Brisket
of Beef w/gravy
• Sweet and Sour
Meatballs • Oven Brown
Potatoes • Sweet Potato and
Carrot Tzimmes
• String Beans
w/Almonds • Glazed Carrots
• Stuffing
• Potato Kugel
• Spinach Matzoh
Kugel • Sweet Fruit Kugel
• Broccoli Kugel
• Sponge Cake
• Marble Cake
• Honey Cake
• Chocolate Chip
• Banana Cake
• Regular Matzoh
• Egg Matzoh
• Fruit Salad
Also Featuring: Special Passover Cakes, Matzoh, Bagels,
Muffins, Passover Kamish Bread and much more!
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14 MARCH 30, 2017
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Restaurant & Delicatessen
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percorns and ¼ teaspoon of
salt. Add the wine. Set the rack
in place. Pour in a generous
amount of water, enough to
cover the vegetables and reach
the level of the rack.

Place the carp on the rack.

The steaks may overlap. Cover
the poacher and simmer on a
medium flame for 10 to 15
minutes, or until the carp is
cooked through and flakes
when pierced with a knife.

With a wide spatula, careful-
ly move the carp to a cutting
board. With a sharp knife, cut
each steak in half. Using the
spatula, move the halves to a
flat serving dish with a 1-inch
lip. If the halves break, just
place the pieces back together.

Squeeze the lemon wedge even-
ly over the carp. Sprinkle with
salt to taste. Reserve.

Remove the rack from the
poacher. Cover the poacher and
boil the contents for 10 minutes.

Place a colander over a large
bowl. Spoon the contents of the
poacher into the colander. Pour
in the broth to strain. Move the
broth to a clean pot. Add the gel-
atin and heat uncovered on a
medium flame. Stir constantly
until the gelatin dissolves. Pour
the gelatin mixture over the carp.

Cool the carp to room tem-
perature. Cover it with plastic
wrap and refrigerate until the
broth gels. It can be made to
this point a day ahead.

When ready to serve, slice
the lemon thinly. Arrange the
lemon slices on the carp and
garnish with parsley.

Serves 8
ROASTED RED
SNAPPER | PAREVE
This sumptuous dish is a main
course. 3½ - to 4-pound whole red
snapper, or two 2-pound
red snappers
Juice of 1 lemon
2 cloves of garlic, minced
1 tablespoon fresh basil
leaves, plus several sprigs
of basil, minced
Kosher salt to taste
¼ cup of olive oil, plus more
for coating
knife, cut the skin of the fish on
a diagonal three times so it
doesn’t split during cooking
and to help the marinade
absorb. Place the fish in a large
oblong Pyrex or other dish with
similar sides. Reserve.

In a small bowl, whisk
together the lemon juice, garlic,
1 tablespoon of basil, salt and ¼
cup of olive oil. Pour this mari-
nade over the snapper, saving
some to rub onto the cavity
now. Cover the fish with plastic
wrap and marinate in the
refrigerator for 4 to 12 hours.

Bring to room temperature.

Preheat the oven to 450
degrees. Coat a roasting pan and
rack with olive oil. Move the
snapper to the prepared pan and
roast for 25 to 30 minutes or
until the juices in the cavity run
clear and the fish flakes when
poked with a knife. Serve imme-
diately. Sprinkle the remaining
basil on top, if desired.

Serves 6-8
SPINACH TORTE
WITH PASSOVER
CONFECTIONER’S SUGAR | PAREVE
Equipment: 10-inch springform pan
Spinach Torte
2 pounds baby spinach
1½ lemons
Cooking oil for coating
Pinch of salt
7 eggs, separated into 2 large
mixing bowls
¾ cup granulated sugar
1¼ cup golden raisins
1 cup matzo cake meal
½ cup pine nuts
Place the spinach in batches
in a colander and rinse under
cold water. Break off the stems.

Move them to a vegetable
steamer and steam until wilted,
about 2 to 3 minutes. Return
the spinach to the colander to
Rinse the fish, inside and drain. Move it to paper towels
out, with cold water. Pat it dry to drain further. Chop the
with paper towels. With a sharp spinach. Reserve.

JEWISH EXPONENT
Through a sieve, squeeze the
juice from the lemons into a
small bowl. Zest the peels and
add them to the juice. Reserve.

Preheat the oven to 350
degrees. Coat the springform
pan with oil.

Add a pinch of salt to the egg
whites. With an electric beater,
beat until gentle peaks form.

Check it often and do not over
beat as egg whites turn watery.

Reserve in a cool place away
from the oven.

To the bowl with the yolks,
add the sugar, lemon juice and
zest. With an electric mixer,
mix to blend. Add the spinach
and blend well. Add the
raisins and matzo cake meal
and beat to mix. Fold in the
pine nuts and egg whites and
mix it by hand until they are
well incorporated.

Spoon the mixture into the
springform pan. Bake for 35 to
40 minutes, or until the edges
brown, the cake feels springy to
the touch and a cake tester or
toothpick inserted into the cen-
ter of the cake returns clean.

Cool to room temperature. Just
before serving, sprinkle with
Passover confectioner’s sugar.

Serves 10
PASSOVER CONFECTIONER’S
SUGAR 6
tablespoons granulated
sugar ½ teaspoon potato starch
Place the granulated sugar
into a Cuisinart Mini Prep
Processor or a clean coffee
grinder. Cover with the top and
process/grind for 2 minutes.

Leave the top on for 2 minutes
or fine sugar dust will settle in
your kitchen.

Add the potato starch and
process/grind for another 2
minutes. Leave the top on for 2
minutes before opening. Sugar
should have the consistency of
velvety fine powder. Continue
to process, if necessary.

Yields approximately ½ cup l
JEWISHEXPONENT.COM



EVERYONE NEEDS crowd-pleasing
recipes we can turn to over and over
again. This is important for every holi-
day, but especially for Passover, when
ingredients are usually more limited.

At the heart of every Jewish celebra-
tion is family or friends gathered around
the table enjoying stories, conversation,
tradition and great dishes. I believe with
all of my heart that these traditions, these
meals and these remarkable memories
have held us together as a Jewish people
for thousands of years.

The art and creation of an inspired
(and delicious) Passover meal can be
challenging. For some, making the same
recipes each year represents tradition,
comfort and familiarity and, for others
like me, trying new recipes makes me
excited to come to the table and share
new tastes with others.

The effort and energy one extends to
prepare for family on any holiday creates
a connection and the memories for one’s
family that will be cherished forever.

I am motivated to inspire people to
taste new dishes, to broaden one’s palate,
or mostly to enjoy the moments they
spend in the kitchen preparing for
Passover. My mission is to share fantastic
recipes with my readers so they can make
a fresh, fabulous, and easy meals that will
be loved, wow guests and be treasured for
years to come.

Here are my tips and tricks to making
Passover cooking easy and delicious, fol-
lowed by three Passover-friendly recipes
— soup, main course and dessert — from
my kosher cookbook, CELEBRATE.

Whenever possible, stick to recipes
that are naturally kosher for Passover —
recipes that include great natural flavor
enhancers, like lemon and other citrus,
fresh garlic, onion, wine, fresh and dried
herbs, toasted nuts and the freshest
See Fuss, Page 16
Soup: Jupiterimages/Stockbyte/Thinkstock.com; meatball: jenifoto/iStock/Thinkstock.com
JEWISHEXPONENT.COM JEWISH EXPONENT
MARCH 30, 2017
15