Fuss
Continued from Page 15
vegetables and fruits. Stay away
from lots of matzo meal and
potato starch dishes. You will
feel better and look better, too.

Make lists, lots of lists. Lists
like: your menu, your grocery
list, the ingredients that you
were able to store from last year,
favorite recipes each year,
guests at each meal, how much
you bought and what you need
to replace before next year.

Keep these lists to use from
year to year.

Create a menu so you can be
organized and generate new
lists from your menu. Always
add one or two new recipes to
the menu, but do not make a
full menu of new recipes. Trust
me, you will become over-
whelmed and the cooking time
could become burdensome.

Make ahead anything that
can be stored in the freezer, like
roasts, soups, dips, some kugels
and desserts. Especially recipes
that are better prepared ahead
of time, like stuffed cabbage,
short ribs, roasts and briskets.

A few days ahead of time,
prepare recipes that can be
stored in the refrigerator for a
day or two, like salad dressings,
dips, desserts, kugel and defi-
nitely chicken soup.

Follow these freezing tips:
Let cool before freezing. Cover
food with heavy-duty alu-
minum foil for the freezer.

Defrost most food in the refrig-
erator, then move to the count-
er before reheating. Recipes
with sauces freeze well, as do
soups and roasts. Label the
items in the freezer. Reheat
fried foods like schnitzel and
starchy dishes like potato
kugel, directly from
the freezer into a
250-degree oven.

Do not defrost
first; it might get
soggy. Cheat a little.

Encourage guests
to bring dishes to
contribute to the meal;
it makes them feel like a part
of the event. Or buy something
that looks great and makes life a
little easier. Remember, you can
dress up a flourless chocolate
cake with some pureed berries
⅓ cup matzo meal
and whipped cream and make
¼ cup finely chopped fresh
it look almost homemade.

cilantro If you are joining or hosting
¼ cup chopped fresh
a Passover seder that is more
parsley traditional and plan on follow-
½ teaspoon ground cumin
ing a hagaddah completely,
1½ teaspoons kosher salt
remember to serve your guests
1 large egg, lightly beaten
and children something before
you start. I recommend a few
meatballs with tomato sauce on For the soup:
baked potatoes. This way,
2 tablespoons extra-virgin
everyone can enjoy the experi-
olive oil
ence without hunger pains.

1 ALBONDIGA SOUP
This exotic Spanish soup is a
Passover favorite for my
family, precisely
because it tastes
nothing like
Passover. Carrots
and zucchinis,
fresh cilantro,
wonderful rich
broth and flavorful
meatballs —
albondigas — make a
filling first course that your
family and guests will love.

For the meatballs:
1 pound ground turkey
2 6
2 2
2 1
½ 1
¾ ½
1 1
¼ yellow onion, finely
chopped cloves garlic, minced
cups chicken broth
cups water
tablespoons tomato
paste carrots, peeled and sliced
large zucchini, halved
lengthwise and sliced
cup chopped fresh
cilantro or parsley
teaspoon dried oregano
teaspoon kosher salt
teaspoon ground black
pepper avocado, pitted and
chopped, for garnish
lime, cut into wedges, for
garnish cup minced fresh cilantro
or parsley, for garnish
To prepare the meatballs:
Combine the turkey, matzo
meal, cilantro, parsley, cumin
and salt in a medium bowl. Use
a wooden spoon to gently stir
the mixture until blended.

Add the egg, mixing until com-
bined. Form into 1-inch balls.

To prepare the soup: Heat
the oil in a large stockpot over
medium-high heat. Add the
onion and cook, stirring
occasionally, until soft, about
six minutes. Add the garlic
and cook until fragrant, about
one minute. Add the broth,
water and tomato paste, stir-
ring to dissolve. Add the car-
rots; bring them to a boil over
high heat.

Reduce to a simmer and add
the meatballs; cook for 15 min-
utes over medium-low heat.

Add the zucchini; cook until
the carrots and zucchini are
tender and the meatballs are
cooked through, an additional
10 to 15 minutes. Add the
chopped cilantro, oregano, salt
and pepper. Serve warm with
avocado, lime wedges and a
sprinkle of minced cilantro.

Serves 10
Name: Carlino's Specialty Foods
Width: 9.25"
Depth: 5.5"
Color: Black plus one
Comment: JE/ Passover palate
Ad Number: 00072307
16 MARCH 30, 2017
JEWISH EXPONENT
JEWISHEXPONENT.COM



ROASTED CHICKEN WITH
SHIITAKE MUSHROOMS
AND ARTICHOKES
Your house will smell amazing
when you make this chicken.

Wine, chicken, shallots, garlic,
lemons, mushrooms — whoa!
Artichoke bottoms are available
in both the freezer section and
in a can. If using frozen
artichokes, thaw
before using. You
can also use mari-
nated artichoke
hearts from a jar
in place of the
artichoke bot-
toms. Just be sure
to drain them
before using. This
must be served warm.

2 (3- to 4-pound) chickens,
cut into eighths
5 tablespoons extra-virgin
olive oil, divided
1 teaspoon kosher salt
½ teaspoon ground black
pepper Zest and juice of 2 lemons
1 pound artichoke bottoms
(or zucchini sliced in
1-inch rounds)
¼ pound shiitake
mushrooms, sliced
10 large cloves garlic
8 shallots, peeled and
halved 2 teaspoons fresh thyme
leaves or ½ teaspoon
dried 1 cup dry white wine
1 cup pitted green olives
the oven. Pour the reserved
lemon juice, wine and olives
over the chicken. Return the
chicken to the oven and cook
for an additional 10 to 15 min-
utes. Serve warm with vegeta-
bles and pan juices.

Serves 8
CHOCOLATE ANGEL PIE
Preheat your oven For the meringue crust:
to 500 degrees.

Place the chicken
4 egg whites, at room
temperature in a shallow roast-
1 cup plus 2 tablespoons
ing pan. Drizzle it
sugar with two table-
1 teaspoon potato starch
spoons of oil, and
1 teaspoon distilled white
season with the
vinegar salt and pepper.

¾ teaspoon Passover vanilla
Zest each lemon into
extract long strips; squeeze the
juice into a separate small bowl.

Set the juice aside. Combine the For the filling:
lemon zest, artichokes, mush-
rooms, garlic, shallots and
2 ounces unsweetened
chocolate, chopped
thyme in a medium bowl. Add
4 egg yolks
the remaining three table-
½ cup sugar
spoons of oil; toss to coat.

2 tablespoons water
Arrange the mixture in a pan
⅛ teaspoon salt
around the chicken.

2 cups pareve whipping
Roast until the chicken is
cream, whipped until soft
golden brown, about 40 min-
peaks form, divided
utes. Remove the chicken from
Generous amount of choco-
late and pareve white chocolate
shavings, for garnish
Preheat your oven to
450 degrees. Grease a
9-inch deep-dish pie
pan. To prepare the
meringue crust:
With an electric
mixer, beat the egg
whites in a large
bowl until soft peaks
covered, in a dry place.

To prepare the filling: Melt
the chocolate in a medium
saucepan over low heat, stir-
ring until smooth. Cool
to lukewarm. Using
an electric mixer,
beat the egg yolks,
sugar, water and
salt until frothy.

Stir into the pan
of melted choco-
late. Cook the mix-
At the heart of every Jewish celebration is family
or friends gathered around the table enjoying
stories, conversation, tradition and great dishes.

form. Gradually add the sugar
and potato starch, constantly
beating. Stir in the vinegar and
vanilla; beat until stiff peaks
form and the meringue is thick
and glossy.

Spoon the meringue into the
prepared pie pan; press against
the sides to form a crust. Place in
the oven and turn off the heat.

Leave the meringue in the oven
for 3
hours; remove
the pan to cool. The meringue
can be stored for up to 2 days,
ture over low heat, whisking
constantly until thick, about
four minutes. Cool completely.

Fold the chocolate mixture
into half of the prepared
whipped cream. Pour it into the
cooled shell; chill in the refriger-
ator until the mousse is set. Top
with the remaining half of
whipped cream; garnish with the
chocolate and white chocolate
shavings. Store the pie in the
refrigerator until ready to serve.

Serves 10 l
Soup (facing): Jupiterimages/Stockbyte/Thinkstock.com; mushrooms: sommail; meringue: StephanieFrey/iStock/Thinkstock.com
Name: Izzie's Deli
PASSOVER EAT-IN DINNER MENU
Width: 9.25"
$27.95pp 4 Course
Depth: 5.5"
$23.95pp 3 Course
Color: Soups:
Black (Choose
plus one) one
Comment: - Matzo Ball Jewish
Chicken Exponent
soup - Garden Vegetable
soup Ad Number:
00072621 PASSOVER A LA CARTE
Available At Our Deli Throughout The Week
Appetizers (Choose one)
- Gefi lte Fish with Red Horseradish
- Chopped Liver
- Sweet ‘n Sour Meatballs
Entrée’s: (Choose one)
SERVING TRADITIONAL
- Stuff ed Cabbage in sweet and sour sauce
PASSOVER MENU
- Beef Brisket sliced thin and served with gravy
FRI & SAT EVENING
- Roasted Half Chicken served with Matzo stuffi ng
- Roasted Turkey Breast served with Matzo stuffi ng and gravy
- Chicken Breast (bone in) roasted in a sweet orange marmalade glaze
- Broiled Salmon topped with oven roasted tomatoes and green olives
Side Dishes: (Choice of two)
- Roasted Herb Potatoes
- Roasted Garlic and Rosemary Mashed Potatoes
- Roasted Fingerling Sweet Potatoes
- Tzimmes
- Whole Green Beans
- Roasted Vegetable Medley
- Matzo Stuffi ng
Desserts: Assorted cakes and Passover desserts
- Matzo Bowl Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $8.95 Quart 2 Matzo Balls
- Matzo Ball . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $1.75 each
- Vegetable Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $7.95 Quart
- Gefi lte Fish large . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $2.75 each
- Horseradish Red sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $2.50 8 oz, $4.50 16 oz
- Chopped Liver . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $11.99 lb
- Sweet and Sour Meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $10.99 lb
- Stuff ed Cabbage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $5.99 each
- Beef Brisket with Gravy served by the lb . . . . . . . . . . . . . . . . . . . . . $14.99 lb
- Roasted Turkey Breast with Gravy . . . . . . . . . . . . . . . . . . . . . . . . . . . $13.99 lb
- Half Roasted Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $8.99 each
- Chicken Breast marinated in a Soy and Orange marmalade . . $6.99 each
- Broiled Salmon topped with roasted tomato & olive . . . . . . . . . $6.99 each
- Roasted Potato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $6.99 lb
- Mashed Potato Roasted Garlic and Rosemary . . . . . . . . . . . . . . . . $6.99 lb
- Green Beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $6.99 lb
- Roasted and Grilled Seasonal Vegetables . . . . . . . . . . . . . . . . . . . $7.99
- Tzimmes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $6.99
- Matzah stuffi ng . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $6.99 lb
- Potato Latke. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $1.99 each
- Potato Kugel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $7.99 lb
- Spinach Matzo Kugel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $7.99 lb
- Sweet Kugel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $7.99 lb
- Charoset . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $9.99 lb
Assorted Cakes and Passover Sweets
- Macaroons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $7.95 lb
- Lemon Sponge Cake 10”, Schnecken Lady Cake serves 16 . . . . $34.95 each
- Honey Cake, Apple Loaf, Chocolate Chip Loaf Cake . . . . . . . . . . $9.75 each
- Fruit Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $6.95 lb
- Assorted Passover Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $14.75 lb
Call For More Information Or Place Your Order Online
700 Dekalb Pike • Blue Bell, PA • 19422 | 484-322-2126 | www.izziesdeli.com | www.facebook.com/izziesdeli.com
JEWISHEXPONENT.COM JEWISH EXPONENT
MARCH 30, 2017
17