Passover Palate Inside This Issue 4 PASSOVER BREAKFASTS 8 FORGET BRISKET AND SPONGE CAKE: FEAST ON SEPHARDI FOOD THIS PASSOVER 11 MIMOUNA A MOST DELICIOUS WAY TO CELEBRATE PASSOVER’S END 14 WHAT TO DO WITH LEFTOVER CHAROSET? TRY THIS CHICKEN WITH THYME RECIPE 17 RECIPES TO PLEASE THE CROWD AND DE-STRESS THE CHEF A SUPPLEMENT TO THE MARCH 19, 2020 tomertu / iStock / Getty Images Plus NAME: DEVELOPMENT CORPORATION FOR ISR; WIDTH: 9.25 IN; DEPTH: 11 IN; COLOR: BLACK PLUS ONE; AD NUMBER: 00089182 FINDING THE DESERVES A REWARD Give Gifts of ISRAEL BONDS ISRAELBONDS.COM Development Corporation for Israel Harold F. Marcus, Executive Director Sharon Richman & Ari Sirner, Registered Representatives 1511 Walnut St., Suite 301, Philadelphia, PA 19102 philadelphia@israelbonds.com 215.545.8380 • 800.752.5671 2 MARCH 19, 2020 This is not an offering, which can be made only by prospectus. 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And for good reason — it is kind of the Super Bowl of holiday meals. But there are a number of other meals that must be consumed during the holiday or we would get awfully hungry. Today we are here to talk about Passover breakfasts. Taking chametz out of the “most important meal of the day” encourages some creativity. For many of us, breakfast means toast, cereal, oatmeal, a granola bar, muffi ns — basically all the things that we eschew during the observance of Passover. But that doesn’t mean you have to suff er or starve. Th ere are plenty of tasty, sustaining, healthy options that will keep you going until lunch while staying true to the rules. Yogurt off ers a great start toward a solid breakfast; you can take it in a number of directions from sweet and fruity to vegetable-savory. Ditto “matzoh scramble” — keep it super traditional with the standard matzoh brei, or be cre- ative with tasty additions. And for this week, we say toast, schmoast. Matzoh is a swell substitute bed for mashed avocados, nut butters or jam. YOGURT PARFAIT, SWEET Serves 1 Th is off ers a basic framework, but you can get as creative as you like — or as adventurous as your pantry permits. Swap out plain or fruit-fl avored yogurt, add whatever fruits or nuts you have on hand. I tend to avoid citrus fruits like oranges and grapefruits here because the acidity can be a little harsh with the tang of the yogurt, but if you like the combo, then be my guest. 4 MARCH 19, 2020 Th e decision on whether to add seeds presents a divide between Sephardi and Ashkenazi Jews. Kitniyot, which includes things like sunfl ower seeds, ses- ame seeds and legumes, are permitted among many Sephardim, but not in the Ashkenazi tradition. Depending on your background and your family custom, use or don’t use them. Th e nuts provide plenty of heft and crunch so if you avoid the seeds I promise you won’t miss them. And you can dump them in with reckless abandon the next week. Th is recipe suggests a layering of the ingredients in a glass, which looks pretty but requires some eff ort. I understand that mornings can be hectic, and this tastes just as delicious with all of the ingredients dumped in a bowl, mixed and gobbled up in a hurry. ⅔ cup vanilla yogurt ⅔ cup fresh or dried fruit — berries, chopped apples, grapes, raisins, dates, etc. ¼ cup nuts — almonds, cashews, hazelnuts, etc. and/or seeds such as sunfl ower, pumpkin, fl axseed, chia 1 teaspoon honey or maple syrup Sprinkle of cinnamon In a glass or parfait bowl, layer the ingredients, starting with the ⅓-cup yogurt, ⅓-cup fruit, half the nuts, a drizzle of honey and a sprinkle of cinnamon. Repeat, ending with a sprinkle of nuts, cinnamon and honey, and enjoy. JEWISH EXPONENT See Breakfast, Page 6 JEWISHEXPONENT.COM 6 SUPERCOUPON 2 $ GET READY FOR PASSOVER FOR Present This Coupon at the Time of Purchase to Receive Discount. Not Valid on Grocery Delivery. LIMIT 4 OFFERS Kedem Grape Juice 64-oz. btl., Any Variety Less or additional items MUST will scan at $ 3.89 each. BUY (Where Available, While Supplies Last) 12-oz. squeeze btl. Tabatchnick Soups (Frozen) 14.5 to 15-oz. pkg., Cream of Spinach, Cabbage Soup, Old Fashioned Potato, Cream of Mushroom, Tomato w/ Basil or Any Variety (Excluding Organic) FOR 4.5-oz. box, Any Variety 9 dairyfavorites Tropicana Pure Premium Juice Temptee Cream Cheese 99 4 99 4 99 Wholesome Pantry Salted Almond Butter $ 16-oz. jar, Original or Kosher for Passover SAVE $1.00 99 SAVE 50¢ LIMIT 4 PER VARIETY Glicks Vegetable Oil 48-oz. btl. Haddar Vegetable Oil 48-oz. btl. 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SAVE 50¢ LIMIT 4 PER VARIETY 12.35-oz. jar, Lemon or Orange Marmalade, Fig, Apricot, Strawberry, Raspberry, Cherry or Blueberry Preserves 8-OZ. $ 49 7-oz. pkg., Dark Chocolate or Milk or Dark Chocolate Egg $ 79 your choice ShopRite 4 $ Holiday Chocolate Matzoh ¢ LIMIT 4 PER VARIETY 4-oz., Imported from Norway LIMIT 4 PER VARIETY SAVE 50¢ 12-oz. box (Excluding Daily) ShopRite Trading Company Smoked Salmon 2 Ba-Tampte Pickles Manischewitz Egg Matzo 8-oz., Norwegian 1 SAVE 50¢ 1 LIMIT 4 PER VARIETY ShopRite Trading Company Smoked Salmon $ 69 (Dairy) 6-oz. jar, Any Variety $ 99 $ 99 LIMIT 4 PER VARIETY SAVE $1.50 24-oz. jar (Excluding Gold Label and White & Pike) Assorted Varieties $ 99 (Dairy) 32-oz. jar, Sauerkraut or Half Sour SAVE $1.00 0 4 $ gefilte fish & more! 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JEWISHEXPONENT.COM JEWISH EXPONENT MARCH 19, 2020 5 P assover P alate Breakfast Continued from Page 4 YOGURT PARFAIT, SAVORY Serves 1 I tend to gravitate toward sweeter flavors at breakfast, but my hus- band prefers savory. I created this version for those of you who have a palate similar to his. The concept is the same as above: Use what you have on hand and what you like. I omit the nuts in this version; to me, the texture and flavor of the nuts don’t quite marry with the veggies, but if you love nuts in this context, or if your tradition embraces seeds during Passover, then feel free to add them. If you don’t feel like artfully arranging this in a pretty glass, then just chuck it all in a bowl and dig in. ⅔ cup plain yogurt ⅔ cup assorted vegetables — chopped cucumbers, tomatoes, peppers, parsley Pinch salt/pepper 1 teaspoon best-quality olive oil In a glass, layer ⅓-cup yogurt, ⅓-cup vegetables, a drizzle of olive oil and a sprin- kle of salt and pepper. Repeat; top with a drizzle of olive oil. MATZOH SCRAMBLE Serves 2 This version uses caramelized onions and goat cheese, but you can get as creative (or plain) as you like. Tomato/olive/feta; cheddar/broccoli; provolone/ spinach; and mascarpone and fig are all fair game. 2 teaspoons oil ½ onion, coarsely chopped Pinch salt/pepper 2 sheets matzoh Matzoh scramble 4 eggs ⅓ cup goat cheese Heat the oil in a skillet and add the onions with the salt and pepper. Cook the onions over low heat until caramelized, MargoeEdwards / iStock / Getty Images Plus about 15 minutes. While the onions cook, whisk the eggs in a medi- um-sized bowl, then break the matzoh into small pieces and add it to the eggs. Allow it to soak for a few minutes. Add the goat cheese — spoon it into the mixture in small bits. When the onions are cara- melized, add the egg mixture to the skillet and scramble until cooked, about 2 minutes. Serve immediately. l Wishing You a Joyous Passover Passover menu now available in-store and online carlinosmarket.com 610.649.4046 2616 E. County Line Rd. Ardmore, PA 19003 128 W. Market St. West Chester, PA 19382 6 MARCH 19, 2020 JEWISH EXPONENT JEWISHEXPONENT.COM THIS PASSOVER:YOU CALL.WE’LLCATER. CHOPPED LIVER GEFILTE FISH BRISKET ROASTCHICKEN HOLIDAYCAKE KUGEL And all of your other Passover favorites, including Gefilte Fish, Roasted Chicken, Kugel, Cabbage Soup and Sweet and Sour Meatballs. We have complete holiday meals to go. And a Passover menu when you’re here. We have complete holiday meals to go. And a Passover menu when you’re here. Open seven days a week, 7AM-9PM. Restaurant, Delicatessen, Catering and Bakery Eat In, Take Out, Delivery 342 Montgomery Avenue, Merion 610.668.DELI hymies.com JEWISHEXPONENT.COM Just to name a few of our Passover dishes. You’ll love our Matzoh Ball Soup, Stuffed Cabbage, Brisket, Turkey London Broil and Gourmet Chocolate Covered Matzah. Open seven days a week, 7AM-9PM. Restaurant, Delicatessen, Catering and Bakery Eat In, Take Out, Delivery 1521 Locust Street. 215.735.7305. schlesingersdeli.com JEWISH EXPONENT MARCH 19, 2020 7 P ASSOVER P ALATE LINDA MOREL | JE FOOD COLUMNIST LIKE MANY MODERN women, Michelle Azar Aaron juggles many balls. She is a singer, actor and writer of her one-woman show, “From Baghdad to Brooklyn,” which explores her father’s childhood in Iraq and her Brooklyn-born Ashkenazi mother. Azar Aaron has received awards for her work and has appeared in many tele- vision shows and musicals. Add rebbetzin to her list of credits. Her husband is Temple Emanuel of Beverly Hills Senior Rabbi Jonathan Aaron. She is raising two musically talented teenage daughters. She is now juggling another ball — preparing for Passover. Because she’s drawn to her father’s life in Iraq, Sephardi recipes and customs are inte- gral to her Passovers today. Her favorite charoset hails from Yemen. It’s infused with ginger and cayenne pepper, which impart spicy fl avor, sweet- ened with dates and honey. She makes huevos hamina- dos, hard-boiled eggs, a must at Sephardi holiday celebrations. “I put eggs and onion skins in the oven all night,” Azar Aaron said. “Aft er they’re cooled and dry, I write everyone’s name 8 MARCH 19, 2020 AnnaPustynnikova / iStock / Getty Images Plus For get Brisket and Sponge Cake: Feast on Sephardi Foo d This Pass over enough water to cover the mix- ture by 4 inches. Don’t worry if PAREVE the eggs and onion skins shift . Drizzle on the oil, which will Equipment: a food processor Yield: 12 eggs keep the water from evaporat- 1-inch piece of ginger root Served at all Sephardi celebra- ing during cooking. Cover the pot and bring it tions, these creamy textured 6 dried Calimyrna fi gs to a simmering boil. Remove eggs are superior in fl avor to 6 pitted dates it from the heat for 2 minutes. 2 tablespoons sesame seeds hard-boiled eggs. Place the pot inside the oven 1 heaping tablespoon honey for 8 hours. Remove the eggs Equipment: a large stain- Pinch of cayenne pepper carefully with a slotted spoon resistant pot that can go and place them on paper towels Peel the ginger root. Dice on the stove and in the to dry. Th e eggs will be brown it and then chop it. Move it oven. It should come with or reddish brown, representing to a small saucepan and add a tight-fi tting lid. Passover’s roasted egg. ½-teaspoon of water. Cover Serve the eggs warm, at the saucepan and heat over a 1-2 cups of onion skins, room temperature or refriger- medium fl ame for 1-2 min- gathered from onions on ate until serving. Th e whites utes or until the water nearly hand, from friends or from will be tinged sepia brown. evaporates. Watch carefully so food stores. Red onion To reheat, boil them for 3-5 the ginger doesn’t get scorched. skins are advantageous minutes. Reserve. as they turn the eggs a Fit a food processor with brilliant color. a metal blade. Cut the fi gs CHICKEN TAGINE WITH 12 eggs PRUNES AND ALMONDS | and dates into 2-3 pieces. ¼ cup vegetable oil MEAT Move them to the bowl of the food processor. Add the gin- Place a shelf on a mid- Yield: 8 servings ger. Grind the mixture until dle rung of the oven, so that a sticky paste forms. Add the the pot you’ve chosen will be Th is tasty stew is typical of remaining ingredients and centered and not too close to Moroccan Jewish cuisine. pulse the food processor on heating elements. Preheat the Because Sephardim eat rice and off until all ingredients are oven to 225 degrees. during Passover, this dish is well combined. Scatter ⅓ of the onion skins oft en served with rice. Remove the charoset with a into the pot. Place 6 eggs on top spatula. Refrigerate it in a con- of them. Scatter another third A YEMENI CHAROSET | Equipment: a Dutch oven PAREVE tainer with a lid. It lasts 3 weeks of the onion skins into the 1 cup blanched, slivered or longer when refrigerated. pot, followed by the remaining Yield: about ⅔ cup Bring to room temperature 6 eggs. Place the remaining almonds Th is zesty charoset tastes best before serving. onion skins on top. Pour in 1½ inches of ginger root on an egg with a Sharpie. At seders, you crack your egg on someone else.” It’s a friendly game beloved at Sephardi Passovers. “Our seders are interactive and playful,” she said. “Th ey start in the guesthouse in our backyard.” Scallions are used to sym- bolize the way Egyptians whipped Hebrew slaves; guests hit each other with them. Th e seder and fi rst courses occur in the guesthouse. “We then put on the sprin- klers, so everyone gets a little wet running into the house,” she said. Just in time for the main course and dessert. She always bakes an orange date almond torte. “Th ere’s lots of oranges in Sephardi cooking,” she says. “We fi nish by singing a Persian style of ‘Dayenu.’” “I’ve never touched the ground in Iraq, so it’s odd this attachment I have to my father’s homeland,” she said. But she is keeping the mem- ory of Passover customs alive from a country where most Jews have fl ed. when made a day or two in HUEVOS HAMINADOS (LONG COOKED EGGS) | advance. JEWISH EXPONENT JEWISHEXPONENT.COM P ASSOVER P ALATE Michelle Aaron 1 onion 2 tablespoons olive oil, or more if needed 8 bone-in chicken thighs Kosher salt to taste Freshly ground black pepper to taste 1½ cups chicken broth, or more if needed 1-2 cinnamon sticks 2 cups pitted prunes 1 heaping tablespoon honey Optional: Rice, prepared according to package directions for 8 servings. Preheat the oven to 350 degrees. Cover a baking sheet with aluminum foil. Scatter the almonds on the foil, making sure they don’t overlap. Place the almonds in the oven and bake until golden and fragrant. Watch carefully as almonds burn easily. Remove the almonds from the oven and bring them to room temperature. Store them in an airtight container at room temperature for up to 2 days before preparing the tagine. Peel the ginger root. Dice it and then chop it fi ne. Chop the onion into small pieces. Drizzle oil into the Dutch oven. Place it over a medium fl ame until the oil is warm, about 1 minute. Sauté the ginger and onion, stirring oft en, until it JEWISHEXPONENT.COM Courtesy of Michelle Aaron is fragrant, about 2 minutes. With a slotted spoon, remove the ginger and onion and place it temporarily on a plate. Sprinkle the chicken with salt and pepper. Move the chicken to the Dutch oven in 2 batches. Add more oil if needed. Sauté until golden brown on all sides. Turn off the fl ame. With tongs, move the chicken to a platter. Let the oil and chicken fat cool to room temperature. Pour off as much as possible. Some oil will remain. Meanwhile, start making the rice, if using. Return the ginger, onion and chicken to the Dutch oven. Pour in the chicken broth. Add the cinnamon. Cover the Dutch oven. Over a low fl ame, simmer the chicken for 30 minutes. Add the prunes and honey, stirring to incorporate. If they are not covered with liquid, add more chicken broth a tablespoon at a time. Cover the Dutch oven again. Simmer for 20 minutes, or until the prunes are tender and the chicken is cooked through. Check every few minutes to see if the broth is evaporat- ing. Add more, if needed. Th is can be made to this point 2 days ahead, refrigerated and what it is. • Abington’s premier Life Plan Community • Maintenance-free living and the promise of future care, if ever needed • Spacious, customizable apartments • Multiple dining options, including The Club Room & Bar • On-campus cultural programming how it feels. There aren’t exactly words for it, but while the rational reasons to consider Rydal Park can satisfy your head, until you set foot on our campus, you can’t truly know how we satisfy the heart. Come by and see the beauty of our setting. Come by and experience the warmth of our community. Come by and feel what we mean. • Fitness center, indoor pool, personal trainer • And so much more For more information about exceptional living for people 62 and better, visit ExploreRydalPark.org. To learn more about our exciting cottage expansion and to tour the model cottage opening in April, call 215-814-0420 or visit ExploreRydalWaters.org. 1515 The Fairway, Rydal, PA 19046 | 215-814-0420 See Sephardi, Page 10 JEWISH EXPONENT MARCH 19, 2020 9 NAME: AMERICAN FRIENDS HEBREW UNIVERS; WIDTH: 5.5 IN; DEPTH: 11 IN; COLOR: BLACK PLUS ONE; AD NUMBER: 00089091 P assover P alate Sephardi Continued from Page 9 reheated over a low flame. Place the rice in a mound in the center of a large deep platter with a generous rim. Using tongs, place the chicken thighs around the rice. Spoon the broth and prunes over the chicken. Sprinkle the almonds over the chicken and rice. Serve immediately. ORANGE DATE ALMOND TORTE | PAREVE How has one of the oldest cities in the world Yield: Serves 8 Typical of North African Jewish cuisine, this moist cake is steeped in the fragrance of refreshing oranges. Equipment: A food processor, a 9½-inch springform pan and an electric hand mixer become one of the hottest cities for start-ups? Fit a food processor with the metal blade. Place the almonds and ¼-cup sugar in the bowl of the food processor. Grind the nuts for about 30 seconds. Then pulse on and off until the mixture resembles coarse sand. Sprinkle in the cinnamon and pulse briefly, until combined. Move the nut mixture to a bowl and reserve. Clean the food processor parts. Wash the oranges with a lit- tle liquid soap and rinse well. Move the oranges to a medi- um-large saucepan. Cover them with water. Place the lid on the pan and bring the water to a boil over a medium flame. Turn the flame to low and simmer the oranges for about 40 minutes, or until softened in the center. RACHEL SIGMAN Philadelphia Director T: 215.330.6722 E: rsigman@afhu.org L E A R N M O R E AT A F H U . O R G /J E R U S A L E M T E C H The Hebrew University of Jerusalem’s research has led to over 130 life-enhancing commercial ventures that provide revolutionary products and services to people everywhere. Our most successful technology venture is integrated in over 40 million vehicles worldwide. Since 1925, American Friends of the Hebrew University has connected the passions of Americans with innovation at the Hebrew University. KNOWLEDGE MOVES US. 10 MARCH 19, 2020 1½ cups blanched slivered almonds 1 cup sugar, plus more for dusting ¼ teaspoon ground cinnamon 2 large navel oranges with flawless skin Vegetable oil for coating ½ cup pitted dates, preferably medjool 6 large eggs JEWISH EXPONENT Add more water, if necessary. Discard the cooking water. Add cold water and a couple of ice cubes to the saucepan to let the oranges cool through. Pour off the water and dry the oranges with paper towels. Cut the oranges into 8 pieces, including their skin. Remove any coarse pith and all the seeds. Reserve. Preheat the oven to 375 degrees. Coat the springform pan generously with oil. Sprinkle a teaspoon or so of sugar into the pan and shake it to coat as evenly as possible. Discard any excess sugar. Reserve. Assemble the food processor again, using the metal blade. Cut the dates into 4 pieces and then chop them. Move them to the food processor bowl. Add the orange pieces, includ- ing the peel. Grind the pieces until a somewhat-coarse puree forms. Reserve. Take 2 eggs and separate the yolks from the whites. Place the egg whites and ¼-cup sugar into a medium-sized bowl. Using an electric hand mixer, beat until stiff, shiny peaks form. Do not overbeat or the egg whites turn watery. Reserve. Add the 4 whole eggs, the 2 reserved egg yolks and the remaining ½-cup sugar into a large mixing bowl. With the electric hand mixer, beat until the mixture turns airy and light. Be patient, as this takes several minutes. Beat in the orange-date mixture and the almond mixture until well combined. Fold in the beaten egg whites and combine on the mixer’s low setting until no trace of the egg whites remain. Using a spatula, move the mix- ture to the prepared pan. Bake for 50-60 minutes or until the torte is lightly browned and the center springs back when gently tapped with a forefinger. Cool to room tem- perature. Gently run a knife around the edge of the cake to separate it from the pan before releasing the spring. Serve immediately or wrap it well in foil and serve the next day. l JEWISHEXPONENT.COM P assover P alate Sephardi Holiday Mimouna a Most Delicious Way to Celebrate the End of Passover SONYA SANFORD | JTA VIA THE NOSHER YOU MAY ALREADY be familiar with Mimouna, a Sephardi holiday that origi- nated in Morocco and marks the end of Passover. On the night following the last day of Passover, the end of eight chametz-free days is celebrated with a feast of treats. In Morocco, neighbors travel to each other’s houses — it is customary to leave all doors open to welcome any possible guests. Tables are laden with symbols to ensure a good year: blossoming spring flowers, fish for abundance and fertility, and dates sweet- ened with honey to inspire an equally sweet life. The next day, festivities continue with barbecues, picnics and large gatherings. One of the most common dishes prepared for Mimouna is the crepe-like mufleta (or moufleta). You might also find nougat, fazuelos (a fried thin pastry), couscous-au-lait (sweet couscous with milk), almond cookies, marzipan, stuffed dates and a variety of other sweet and savory baked goods. Mimouna’s popularity has expanded in recent years beyond North Africa and is even widely celebrated in Israel. Two of my favorite dishes for this holiday are the crepe- like mufleta and sweet stuffed dates. My stuffed dates are a slight deviation from the norm. Instead of marzipan, these dates are stuffed with a combination of pistachio and almond. They are sweetened only slightly with honey, and then drizzled with tahini, and a generous pinch of flaky salt. They are a delicious celebra- tory treat, but they also make a delightful snack any time. I hope this year brings you Mufleta is a dish that’s commonly served for the Sephardi holiday of Mimouna.  your own Mimouna parties, won’t properly activate. Allow or a chance to throw your own the yeast to get foamy and bub- bly, about 5 minutes. with these delicious treats. Combine the flour and salt. Here are the two recipes: Make a well in the flour, and MUFLETA then add the water and yeast mixture. Using your hands, 1½ cups warm water 1 packet (2¼ teaspoons) active dry yeast 1 teaspoon sugar 4 cups all-purpose flour, plus more if needed 1 teaspoon kosher salt Oil as needed (sunflower, canola or a neutral tasting oil) Combine the yeast and sugar with the warm water; make sure the water is not too hot or too cold, or your yeast but it shouldn’t stick to your hands. If you find your dough is too sticky, add a little more flour as needed. Once the dough is formed into a ball, knead the dough until smooth and elastic, about Photo by Sonya Sanford their dough into balls before letting it rise, and some prefer to do it after. Generously drizzle a baking sheet or Pyrex with more oil. Pull off golf ball-sized rounds of dough and form them into Mimouna’s popularity has expanded in recent years beyond North Africa and is even widely celebrated in Israel. incorporate the water into the flour. The amount of flour you need can depend on the brand of the flour as well as the humidity/temperature in your kitchen. You want the dough to be slightly tacky to the touch, 5 minutes. Lightly grease the bowl with oil, and then place the dough into the bowl. Cover the bowl with a damp, clean dish towel and allow the dough to rise for 40 minutes. Some folks form balls. Roll them in the oil and then let them rest for about 5 minutes. Form one round of dough into a paper-thin circle, about 10 inches in diameter. You want each layer to be as thin as See Mimouna, Page 12 JEWISHEXPONENT.COM JEWISH EXPONENT MARCH 19, 2020 11 NAME: PUMPERNICK’S DELI*; WIDTH: 3.625 IN; DEPTH: 11 IN; COLOR: BLACK PLUS ONE; AD NUMBER: 00089237 P assover P alate Mimouna Continued from Page 11 possible, and you can do this by flattening and pressing the dough into a circle shape with your fingers, or with the help of a rolling pin. Don’t worry if a few small holes pop up here and there. Over medium heat, add a few teaspoons of oil to a large nonstick or cast-iron skillet. Place the first round of formed dough into the skillet. Turn down the heat slightly at this point and cook the mufleta over medium low, so that it doesn’t burn. Allow the mufleta to turn golden brown, and then flip it onto the other side. This is the only layer that will get browned on both sides. While the first side is brown- ing, form the next layer of dough. Once you flip the first layer of the mufleta over, place the raw formed dough round on top of that cooked layer. Form another round of dough while Stuffed dates with tahini  12 MARCH 19, 2020 JEWISH EXPONENT the next layer is browning. Once golden brown, flip again and place another layer of raw dough on the top browned side of the mufleta while the bottom cooks. You can add a little more oil to the pan after each flip. Continue this process for as long as you can manage to flip the pile of layers. If the stack gets too big to flip, remove the entire stack, and begin a new one. Tahini, to taste Flake salt (like Maldon), to taste In a food processor, com- bine the almonds, pistachios, honey, salt and spices until very finely chopped, but be careful not to overmix or the mixture can become like a nut butter. (If you don’t have a food processor you can finely chop the nuts by hand and combine everything together SWEET STUFFED DATES in a bowl.) Slice the dates down the 20-30 large fresh dates middle lengthwise, remov- ing the pit, but keeping them (Medjool, Khadrawy or intact. Halawy) Fill the dates with the nut 1 cup toasted almonds mixture. Just before serv- 1 cup toasted shelled ing, drizzle the dates with pistachios good-quality tahini and a 6 tablespoons honey sprinkle of salt. Pinch of salt Store in the fridge for up to 1 tablespoon ground 1 week without the tahini and cinnamon salt. 1 teaspoon ground cardamom l Photo by Sonya Sanford JEWISHEXPONENT.COM Freedom to be... Spoiled. UNIQUE SERENADE MODELS NOW OPEN at our DRESHER COMMUNITY Call Lori or Catherine at 215.591.4000 1405 North Limekiln Pike | Dresher, PA 19025 JEWISHEXPONENT.COM JEWISH EXPONENT MARCH 19, 2020 13 P assover P alate What to Do with Leftover Charoset? Try This Chicken with Thyme Recipe EMANUELLE LEE | THE NOSHER VIA JTA really thinks to use it once the seders have passed. This year, I’ll be using our leftover charoset to make this chicken recipe. The beauty of this dish is that it works no matter what type of charoset your family makes. The sweet- ness from the charoset creates an addictive caramelized effect on the chicken. CHAROSET IS ONE of the most important food compo- nents of the Passover seder. Its intense sweetness symbolizes the optimism in contrast to the bitter maror and salty water, which remind us of our ances- tors’ suffering. Every family has its own special haroset recipe, and each year my mother makes CHICKEN WITH THYME ours, which is passed down Serves 4 from my grandmother. Our family recipe includes dates, 8 chicken drumsticks sweet kiddush wine and lots of 1 head garlic, cut in half cinnamon. It’s delicious and I widthwise always spend the majority of 2 large red onions, finely my seder making matzoh and sliced charoset sandwiches. 1 lemon, sliced into rounds Still, there is always a big 1 lemon, juiced tub left over, and no one ever ½ cup leftover charoset 6 sprigs fresh thyme ¾ cups water Olive oil Preheat your oven to 400 degrees. Place the garlic and sliced onions in a medium-sized roasting dish. Dot the lemon rounds around the dish and sprinkle with the thyme. Drizzle with a tablespoon of olive oil. In a separate mixing bowl, toss the chicken pieces with the charoset and add the lemon juice, a pinch of salt and pepper, and 2 tablespoons olive oil. Mix well, allowing the mixture to get under the chicken skin. Place the chicken pieces in the roasting dish, along with Photo by Emanuelle Lee the garlic, onions, lemon and thyme. Pour water in the bot- tom of the roasting dish and roast for 30 minutes. Turn the chicken pieces over and continue cooking another 15 minutes. The chicken should be caramelized and crisp, and the onions should be softened. l THE HOUSE IS COOKING PESACH. (Now you can exhale.) Pesach Catering Menu now online. Your one-stop-shop this Passover. Full Line of Passover Groceries, Toys, & Judaica Kosher for Passover, Gluten Free, & NON-Gebrokts Takeout Email catering@houseofkosher.com to place your order Extended holiday hours! G E T Y O U R FROM THE HOUSE Passover Groceries, Kosher for Passover Meat, Poultry, Fish, Carp, Pike and More! Oat Matzah, Gluten Free Matzah, Shmura Matzah, Seder Toys, Kitchen Liners, & More! Many items already in store. Kosher for Passover Butcher and Fish Department! MENU ONLINE @ HOUSEOFKOSHER.COM DELIVERY AVAILABLE TO MANY AREAS INCLUDING: ALLENTOWN, BALA CYWNYD, CENTER CITY, CHERRY HILL, DELAWARE, NE PHILADELPHIA, SOUTH JERSEY & BEYOND! We have canned gefilte fish for Passover! 14 Pieces only $14.99 215.677.8100 • ORDERS@HOUSEOFKOSHER.COM • HOUSEOFKOSHER.COM  9 8 0 6 B U S T L E T O N A V E • P H I L A D E L P H I A P A 1 9 1 1 5 14 MARCH 19, 2020 JEWISH EXPONENT JEWISHEXPONENT.COM wishes you a Happy Passover Kosher Fresh Chicken Items $ 99 4 $ 49 2 per pound Fresh Kosher Boneless Chicken Breast Fillets p $ 49 2 per pound p Fresh Kosher Cut Up Chicken Fryers per pound p Fresh Kosher Whole Broiler Chickens We have a selection of Kosher for Passover cakes and cookies made by Lilly’s Bakery Shop. HOLIDAY REWARDS REDEEM NOW THROUGH 4/16/20! FREE with 100 Yehuda Matzo 5 pound Limit one per household. While supplies last. $ 99 5 Manischetitz Gefilte Fish 24 ounce $ 99 4 Yahuda Passover Matzo 5 pound 2 $ 4 Manischetitz Matzo Balls 4.5 or 5 ounce 2 $ 5 Manischetitz Macaroons 10 ounce $ 99 4 Kedem Concord Grape Juice 64 ounce $ 99 3 Manischetitz Chocolate Cake Mix 14 ounce Visit Weis for all your Food & Drink needs or order online at weismarkets.com/shop We reserve the right to limit quantities. • Not responsible for typographical or pictorial errors. • Products may not be available in all stores. all prices good through 04/16/20 JEWISHEXPONENT.COM EAT BETTER, DOUBLE COUPONS! FOLLOW US ON everyday up to 99¢ JEWISH EXPONENT MARCH 19, 2020 15 P assover P alate Recipes to Please the Crowd and De-stress the Chef JAMIE GELLER | JTA PASSOVER MAY BE the mother of all kitchen yuntifs, but stay cool and don’t stress. Here are some of my favorite recipes from prior Passovers that you will love this Passover and all year. Last year, 99% of what I made for Passover weren’t actually Passover recipes. Of course they were kosher for Passover, but they didn’t require any major Passover ingredient tweaks. These recipes were developed with Passover in mind and have become staples in my year-round repertoire because they were super easy and got the most oohs and ahhs. OK, real gourmet chefs don’t keep a tally of how many peo- ple flipped over this or that dish — but I really need to know. The winners on my menu get to come back and try for eternal stardom. And the winners are: Salmon Croquettes with Tropical Fruit Salsa: You can make this even easier by skipping the fresh salmon and using good-quality canned salmon. Zucchini and Red Bell Pepper Sauté: Shamelessly simple and super beautiful, it is pleasing to the eye and the palate. Audience applause told me that the zucchini actually tasted better when prepped this way. Salmon cakes with tropical fruit salsa are an elegant, light and refreshing starter course. 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We’re almost full | 609-487-4600 | Apartments@showboathotelac.com 16 MARCH 19, 2020 JEWISH EXPONENT JEWISHEXPONENT.COM JEWISHEXPONENT.COM JEWISH EXPONENT MARCH 19, 2020 17 P ASSOVER P ALATE Recipes Restaurant & Delicatessen 1962 County Line Road • Huntingdon Valley, PA Justa Farm Shopping Center 215-355-2000 • benandirvs.com Hours: 7 am - 9 pm Daily Continued from Page 16 Join our E-CLUB for news & discounts www.BenandIrvs.com Now Taking Reservations for 1st and 2nd Night Passover Dinners in Our Restaurant Wednesday, April 8th - 2 Seatings: 5pm or 7:15pm Thursday, April 9th - 2 Seatings: 5pm or 7:15pm Reservations required. $25 deposit required. Passover is almost Here ... order now before it’s too late! 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Includes: Pickles And Sour Tomatoes Holiday Cakes Matzoh 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 • Sauteed Chicken Breast Breast Marsala • Glazed Carrots • Stuffing • Potato Kugel • Sweet and Sour • Spinach Matzoh Stuffed Cabbage Kugel • Sliced Roast Brisket • Sweet Fruit Kugel of Beef w/gravy • Broccoli Kugel • Sponge Cake • Sweet and Sour Meatballs • Marble Cake • Honey Cake • Oven Brown Potatoes • Chocolate Chip • Banana Cake • Sweet Potato and Carrot Tzimmes • Regular Matzoh • Egg Matzoh • String Beans • Fruit Salad w/Almonds Also Featuring: Special Passover Cakes, Matzoh, Bagels, Muffins, Passover Kamish Bread and much more! MENUS AVAILABLE AT BENandIRVS.COM 18 MARCH 19, 2020 Pomeg ra nate -Bra ised Brisket: So tender and so sweet, this piece of meat just melts in your mouth. Follow my lead, and this year every dish you serve will be truly delicious, not just “pretty good for Pesach stuff .” Chag kasher v’sameach — have a happy and kosher holiday. SALMON CAKES WITH TROPICAL FRUIT SALSA Servings: 10 cakes Croquettes are cute and ele- gant for your starter course. Th ey’re also wonderfully light and refreshing. Th e tropical salsa is a combination of fresh pineapple, mango, red onion, jalapeno, cilantro and lime juice — the perfect comple- ment to the richness of the salmon. Th e balance of sweet and savory fl avors instantly pleases the palate. Th is is a starter with zing. Times: Preparation: 15 minutes Cooking: 45 minutes Ready: 60 minutes For cakes: 1 (2-pound) side of salmon, skin on ½ cup red onion, diced 2 tablespoons matzoh meal 2 large eggs, lightly beaten 1 teaspoon kosher salt Freshly ground black pepper 4 tablespoons olive oil For salsa: 1 ½ ½ 2 cup diced pineapple cup diced mango cup diced red onion tablespoons chopped cilantro ½ jalapeno, seeded and fi nely chopped Juice of 1 lime ½ teaspoon kosher salt Preheat your oven to 350 degrees, and lightly grease a large baking sheet. Bake the salmon skin side down for 25 JEWISH EXPONENT Zucchini and red bell pepper sauté is simple to make, and pleasing to the eye and the palate. Courtesy Joy of Kosher with Jamie Geller to 30 minutes or until cooked all the way through. Let it cool completely. Once the salmon is cooled, gently fl ake away from the skin and break it into large chunks. Place it in a large bowl and combine it with the eggs, red onion, matzoh meal, salt and pepper. Stir to mix well. Scoop about ⅓-cup at a time into your hands and form into a round patty about ¼-inch thick. Place it on a sheet pan and repeat with the remain- ing mixture until you have formed 10 cakes. Refrigerate for 30 minutes. Meanwhile, in a medium bowl combine the pineapple, mango, red onion, cilantro, jalapeno, lime juice and salt. Mix well and set aside. Heat the olive oil in a large skillet over medium high heat. Fry 5 cakes at a time for about 5 to 8 minutes per side or until golden brown and crispy. Drain them on a paper towel-lined plate while frying the remaining cakes. To serve, top each cake with a few tablespoons of salsa. ZUCCHINI AND RED BELL PEPPER SAUTÉ Servings: 8 Preparation: 10 minutes Cooking: 15 minutes Ready: 25 minutes 3 tablespoons olive oil 4 medium zucchini, sliced into ribbons using a vegetable peeler 4 cloves garlic, minced 4 roasted red bell peppers, thinly sliced 1 teaspoon paprika ½ teaspoon kosher salt Heat the oil in a large skillet over medium-high heat. Add zucchini ribbons and sauté them for 6 to 8 minutes or until slightly soft ened. Add the gar- lic and sauté 3 minutes more. Add the bell pepper and sauté 5 more minutes or until warmed. Stir in the paprika; salt and toss to coat. JEWISHEXPONENT.COM P assover P alate POMEGRANATE-BRAISED BRISKET Servings: 8 Preparation: 5 minutes Cooking: 4 hours Ready: 4 hours, 5 minutes 1 4-pound first cut beef brisket ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 4 tablespoons olive oil, divided 3 medium onions, peeled and cut into eighths 6 cloves garlic, smashed 2 cups pomegranate juice 2 cups chicken broth 3 tablespoons honey 3 bay leaves 1 small bunch fresh thyme Preheat your oven to 375 degrees. Season the brisket with salt and pepper. Heat 2 tablespoons of olive oil in a large roasting pan JEWISHEXPONENT.COM or Dutch oven over medium-high heat. Sear the brisket about 4 min- utes per side or until browned. Remove and set aside. Add remaining 2 tablespoons olive oil and sauté the onions and garlic for 5 minutes over medium-low heat until softened. Return the brisket to the pan and add the pomegranate juice, broth, honey, bay leaves and thyme. Bring the mixture to a boil, then reduce to a simmer and cover. Transfer the plan to a preheated oven and roast for 2 hours. Flip the brisket and con- tinue roasting it for 1 to 1½ more hours or until tender. Let the brisket rest for 10 minutes before thinly slicing it against the grain. Strain the liquid and serve it on the side as au jus. l Jamie Geller is the author of the best- selling “Quick & Kosher” cookbook series and creator of the Joy of Kosher with Jamie Geller magazine. This arti- cle was first published by JTA in 2012. JEWISH EXPONENT MARCH 19, 2020 19 Wishing you and your family a Happy Passover Stop by a GIANT near you and let the celebration begin! 20 MARCH 19, 2020 JEWISH EXPONENT JEWISHEXPONENT.COM