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Jewish Journal

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passover

PASSOVER FOOD: Treats to Leaven Desire for Dessert

Judy Zeidler April 6, 2006

Something new for the holiday, use the charoset ingredients to make a Passover Fruit Cake filled with nuts and dried fruit that offers a tasty and a crunchy treat. It is similar to the Italian delicacy known as Panforte that originated in Sienna. The mixture is tossed together in a large bowl, spooned into parchment-lined baking pans, and baked for an hour and a half. The good news is that these loaves will easily keep for the eight days of the holiday.

PASSOVER: Don’t Be a Slave to Tradition

Joel Haber April 6, 2006

Here was my dilemma when I came of age and began making my own seders: Should I maintain tradition even though I didn\’t have the same associations with these foods that my mother did? Since Passover celebrates freedom (another traditional name for the holiday is Zman Cheiruteinu, or The Time of Our Freedom), I wanted to express my freedom by making foods of my own choosing, rather than feeling bound by a menu that was \”traditional\” only due to its roots in Eastern European cuisine.

Yeladim

Abby Gilad April 21, 2005

How many times can you say \”Passover\” during the seder? For instance: \”Pass over the salt.\” \”Please pass over a soup spoon.\” Keep count and decide what the winner gets for a prize!

Let Your Tasteless Chicken Go

Lisa J. Solomon April 21, 2005

For many years, my daughter and I were lucky to be invited out for Passover. Besides joining a big group of people, and sampling a variety of Passover foods, I relished the added benefit of not having to plan, shop and cook for the daunting seder (first and second night) meals.

‘Homemade’ Mandelbrot Fit for a Seder

Judy Zeidler April 14, 2005

When I recently attended Kosher World at the L.A. Convention Center, I saw a wide selection of Passover foods. They presented many interesting new food products: sausages, nondairy ice cream, frozen pizza, burritos, pasta of all shapes and sizes, and large selection of kosher wines from all over the world.

Recreate, Update Bubbe’s Specialties

Linda Morel April 14, 2005

The first time Tina Wasserman prepared gefilte fish for Passover, it smelled up her whole house. The fish was past its prime, but it wasn\’t spoiled, so \”it didn\’t make my family sick,\” she said. But still, the experience was so horrifying that she didn\’t attempt to prepare gefilte fish again for many years. Since then, Wasserman, who is Reform Judaism Magazine\’s food columnist, has learned a thing or two about gefilte fish.

A Modern Mom Confronts Passover

Jane Ulman April 13, 2000

Why is this night different from all other nights?
This night is different because I, a person who equates working in the kitchen with working on a chain gang, cook most of the multicourse Passover meal. Singlehandedly and from scratch, I might add.

If Memory Serves…

Rob Eshman April 22, 1999

Jewish-themed cookbooks appear in a frenzy about a month before Passover, then die off by May. Mainstream cookbooks also try to cash in on the warming weather\’s ability to make us imagine nectarine tarts and heirloom tomato salads, long before winter comes to the Chilean tomato export market.

Passover Cooking

Matthew Dorf March 25, 1999

When Joan Nathan serves gefilte fish for Passover, she puts a carrot in the fish head.

For her, the reason is simple: That\’s the way her mother-in-law always did it.

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