I'll just start by admitting what you all probably already know, I loved Hebrew School.
My brother liked Hebrew School too...for the most part...I think. We each had our separate reasons for adoration though. While my brother's fondness was couched in a combination of the spoils of the bribery my mother washed over us every Sunday morning to lure us out of bed and out the door (RIP Marvelous Market french toast, because I'm pretty sure they don't make it anymore), and the actual learning about our religion part, mine was based primarily on the social scene (I know, SHOCKING).
I was smitten with the Temple Sinai social scene. In addition to being surrounded by friends I'd known for-eva, there were BOYS, occasionally the opportunity to drink wine, and what seemed like a constant parade of festivals and parties.
But I too, occasionally, listened and absorbed a lesson or two. Like the one about inviting strangers to your Passover table. Over the years I've only gotten better at that one and it's spread to just about every holiday, Jewish or not. Thanksgiving? Awesome, count me in mom, I'll need a plus 5. Christmas Eve Chinese? I met a few people volunteering at the J today... I can't help it, I just love bringing new people into every celebration. So to atone (wrong holiday) for my over-extension of invites to my mother's table this year I plan to whip up some extra goodies (plus-ones?) in addition to the haroset I was tasked with this year (oh did I mention I bought myself a 14-cup Cusinart food processor?!).
In addition to my parent's seder, I'm heading to a friends on Tuesday so I'll have plenty of opportunities to try out a few of the Passover recipes I've been eyeing.
A round up of some gems from my Pinterest Board(who am I kidding, this will mostly just be a paean to Deb Perelman of Smitten Kitchen)...
How do you make a Good Friday, a Great Friday?? Start with a half-day at work, add a trip to two different DMV's, and end it with inventing a new drink and watching a Daria marathon on Logo!
I started the afternoon at the DMV in Southwest, and after an hour gave up all hope that I would get through the line before next Pesach.
After some consulting with REL, I made my way to the Georgetown DMV, which smells a lot better and gave me an opportunity to answer tourist questions in the Shops at Georgetown parking garage. "Excuse me? Where is the Washington Cupcake?" "Ugh, you mean Georgetown Cupcake? Walk out to M Street and walk towards the crowd of people wearing tie-dyed DC t-shirts and CIA baseball caps."
Two hours later, I escaped with new license plates in hand, but a super empty belly. Note to self: eat before going to the DMV.
I received a very nice invite from REL to come over for tuna melts on matzo. I didn't need much convincing. Two melts and 4 Daria episodes later, we began discussing Passover-friendly cocktails.
As you have been reading this last week, there are a ton of restrictions during Passover and nowhere is that more evident than with alcohol, as most liquors are made with grains that are no bueno for Pesach.
The exception being, the often derided by Jews, and loved by goyim, Manischewitz. The super sweet wine, that your cousins got wasted on at your Bar Mitzvah is a standard at any respectable Jewish home, yet often times, just for show, never for imbibing.
I recalled that at the Star & Shamrock on H Street, they do a Manischewitz-based sangria.
Off REL went in search of the right travel-able container after I put the kabosh on, "how about ziploc bags?" and "I have the perfect soup pot!". Passover miracle of miracles she came up with not only a container but a container with a top to prevent a meltdown on our way down to Dupont later this evening.
So the result is the perfect K4P cocktail for your next Seder (or Passover Pre-game):
Elijah's Cup!!!
Cut up the following into small chunks or slices and put in large bowl:
Half a pint of fresh strawberries
Half a lemon
Two Oranges
One Red Apple
One Green Apple
One Cup of grapes halved
Add to fruit 4 750(ml) bottles of Manischewitz (we used two traditional concord grape, one cherry and one medium-dry concord grape, but you can use whatever you have on hand).
Add 3 cinnamon sticks and stir.
Let marinade for 1 minute to overnight, depending on how long you have till service.
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. Pesachdikcereal/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
Monday is the start of Passover meaning a goodbye to the three things I hold dear, sushi, challah and sushi.
While I've been busy trying to fit in as many sushi dates as possible, I have neglected blogging. I am sorry. I apologize especially to my Nini who has been diligently checking my blog and chided me Thursday for my negligence. I also got a push from my good friend Zach who is anxious to start a conversation on Passover friendly desserts. He sent me a great link to some recipes which I will start working on tomorrow.
With the clock ticking Friday afternoon I searched the web for an answer to my lazy girl challah prayers. While this wasn't the best challah I've ever made, it certainly was far from the worst and the perfect answer to my speedy challah prayers. I will be keeping this recipe in my back pocket for times I don't start my dough the night before. Too bad instant yeast wasn't around in the days of Pharaoh. Next year in Jerusalem!
Challah in a Hurry
Adapted from "Challah in a Hurry" AnneElena Foster
Recipe makes 2 loaves.
Ingredients
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 cup canola oil
3/4 cup white sugar (or honey)
3 eggs, beaten
4 1/2 teaspoons (2 packages) active dry yeast
1 teaspoon salt
7 1/2 cups bread flour
1 egg, beaten
2 tablespoons poppy seeds (optional)
2 tablespoons sesame seeds (optional)
Directions
In a medium bowl, blend together warm water, melted margarine, sugar, and 3 beaten eggs
In a large bowl, mix together yeast, salt, and 7 cups of the flour. Gradually stir in liquid ingredients, and mix until dough holds together.
Knead dough on a floured surface with remaining flour until smooth OR use a standing mixer with a dough hook.
Split the dough into 2 large pieces. Split the 2 large pieces into 3 pieces each. Roll each third into a rope 3/4 inch thick and braid 3 strands together. Repeat. Place shaped dough onto cookie sheet covered with parchment paper or a Silpat Baking Mat. Cover with a clean dishtowel and let rise in a warm place until doubled in size (about two hours).
15 minutes before you are ready to bake, brush dough with remaining beaten egg. Add poppy or sesame seeds, if desired.
Bake in a preheated 325 degree F(165 degrees C) oven for 25 to 30 minutes (or until you knock on the loaves and they sound hollow).
