I'm Kosher for Passover

My friend and loyal reader Neesha asked a great question after my last post. What is required of a recipe to make it kosher for Passover? I for one thoroughly dislike most products made specifically for Passover. Pesachdik cereal/cake mix/pizza? No thank you, give me a heaping plate of matzo brei covered in maple syrup or slathered with apricot preserves any day.

While I am far from an expert on Jewish dietary law (hello dairy challah and kosher for Passover shrimp), the premise is simple enough. We avoid any leavened bread ("chametz") or anything that could possibly be contaminated by something leavened. A lot of it stems from days of old where barrels were used and reused and cross contamination was a reality. That's why  Ashekenzic Jews are told to avoid corn, oats, rice, peas (no problem for me there) and beans for instance. "Kosher for Passover" foods are made with flour that is specifically prepared for Passover and are made under the supervision of a rabbi in a kitchen scrubbed clean for Passover. I have heard from some people that they prefer K4P Coca-Cola because it is made with cane sugar rather than corn syrup, but as you well know, I would obviously never taste it.

Like most things Jewish, while that all make sense on the surface, it gets complicated. For instance the New York Times rocked Passover kitchens across the world yesterday when it brought to the attention a question that has been simmering (ha!) in the underbelly (I am too funny) of the Orthodox world, is quinoa actually kosher for Passover? I prefer to stay on the sidelines for this debate and keep it simple. Passover for me is tuna salad, hard boiled eggs, lots of fruits and vegetables, plain yogurt, salads, nuts and anything covered in chocolate (I'm looking at your dark chocolate covered matzo, watch your back). 

Also wanted to point my vegan friend Neesha in the direction of my first idol, Mayim Bialik who has an excellent blog post about the difficulty of keeping K4P as a vegan.

Speaking of watching things, I just pulled my Key Lime Pie out of the oven (snaps again to Zach Lainer for finding the recipe). I loved this recipe because it didn't require any weird substitutes, although I will say that it takes a lot of teeny tiny Key Limes to squeeze out 1/2 cup of juice.  

KEY LIME PIE
Adapted from "Irresistible Passover pastries: Who knew it was possible?" By Linda Morel, www.jta.org 04/01/11

Crust:
4 tablespoons pareve margarine
2 cups ground walnuts (walnuts can be purchased ground or can be prepared from 4 cups of walnut halves ground in a food processor but not as fine as flour)
3 tablespoons light brown sugar
8- or 9-inch pie pan

Filling:
5 large eggs, plus 3 yolks
1 1/2 cups sugar
7 limes, or 14 Key limes (which are smaller than regular limes)
1/2 cup (1 stick) pareve margarine
1 drop green food coloring, optional

Meringue Topping:
2/3 cup sugar
1/4 cup water
Candy thermometer
2 large egg whites

Preparation:

Preheat the oven to 350 degrees.

To make the crust: Place the margarine in a medium microwave-safe bowl and heat for 45 seconds or until melted. Add the walnuts and brown sugar; mix until combined. Place this mixture into the pie pan and press to cover the bottom and about 1 inch up the sides. Place in the oven for 15 minutes. Remove from oven and set aside. Leave the oven on.

To make the lime cream filling: Place the eggs, yolks and sugar in a heatproof bowl and set over a medium saucepan with simmering water (or use a double boiler). Zest 3 of the regular limes (6 of the Key limes) and add to the bowl. Stir to combine. Juice the 3 zested limes, plus the remaining 4 limes (or 8 Key limes) to obtain about 1/2 cup of juice. Then stir juice into the egg and sugar mixture. Cook uncovered over simmering water for about 25 minutes, stirring occasionally, until a thick mixture forms. Be patient and do not stir too much. If the water in the saucepan or double boiler boils too fast, turn down the heat. Remove the bowl from the heat and whisk in the margarine in small pieces until the lime cream is smooth. Add the green food coloring, if using, and stir.

Pour the lime cream into the prepared crust and smooth. Place the pie on a cookie sheet and bake for 20 minutes, or until the outside edges of the lime cream are set (the inside can remain wobbly). Let cool and then place in the refrigerator for at least 2 hours.

To make the meringue topping: In a small heavy saucepan, bring the sugar and water to a boil, stirring to dissolve the sugar. Continue to cook the sugar until it reaches 230 degrees on the candy thermometer. You can dip a pastry brush in water and wipe down the sides of the pot, if any sugar crystals appear on the sides. While the sugar is cooking, in a medium bowl, beat the egg whites with an electric mixer on high speed until stiff. When the sugar is ready, turn the mixer speed to low and then slowly pour the cooked sugar into the bowl, down the side of the bowl, not directly onto the wire whisk. When all of the sugar has been poured in, turn the mixer up to medium-high and beat for 1 minute, until the meringue is thick and shiny.

Use a silicone spatula to spread the meringue all over the top of the pie. You can use a blowtorch (um who actually has one of those in their home?) to lightly brown the top or place the pie in a 450-degree oven for a few minutes, watching the entire time until the top browns. Chill in the refrigerator. Pie can be stored in the refrigerator for up to four days. Yield: 8 servings