Even though both Passover and Easter have their serious side, they’re also about sweets as well. Each holiday has their own way of ending a meal. With one, it’s all sorts of flourless confections and cakes. With Easter it’s about sumptuous cakes and pastries. Both share the love of good ingredients and delicious treats to end a holiday Seder or dinner.
Passover brings that all time favorite macaroons. These are delightful little coconut and egg white confections. In the past they were just almond flavor however today you can find them in everything from chocolate to cappuccino to rocky road . Another Passover favorite is the flourless cake. Ground nut meal such as almond and walnut stand in for regular white or cake flour. The result is a dense chewy torte that‘s usually flavored with cinnamon, more nuts or chocolate. There is also the traditional sponge cake that is made with potato starch and cake meal. Lemon juice is added for flavor but other ingredients can be added to vary the taste.
Easter too has its’ share of delicious sweets. Mostly the desserts are either in the shape of bunnies , lambs or eggs. Carrot cake in the shape of anything related to the Easter bunny is always made. Yet it’s how the cakes are iced with that makes them stand out. This is where amateur icers and pros alike can go crazy. The hardest of all to decorate is the Easter lamb cake. This is where tiny rosettes are dabbed on a plain yellow or chocolate lamb shaped loaf. Jelly beans are used for the eyes, and nose while pink icing is used for the ears and mouth. A ribbon is then tied around the neck and the cake is put onto a bed of dyed green coconut. This is an all time favorite in many households and a specialty in many bakeries.
Passover and Easter are serious holy days with significant religious meanings. However both are also a time for celebrating freedom and resurrection. What better than to do so with festive and delicious desserts. They’re a great way to end any holiday meal
Wednesday, March 31, 2010
Tuesday, March 30, 2010
A Healthy Versus A Happy Easter
This week people will be scrambling to get kids of all ages the traditional Easter baskets. the problem is that we (especially myself) tend to go overboard with buying chocolates and other sweets. The problem is is how w much is too much? Do you just stop at one big chocolate egg? Pare down on the jelly beans? Ice the Peeps?
For parents who are worried about their kids overdosing on too much sugar, there's always the do it yourself baskets. Take a basket and fill it with healthy fruit and nuts.To stop said child from throwing this at you, add some toys to it. Another, maybe softer approach, is to combine the basket half with fun things and one or two candies like marshmallow or coconut eggs. and a small sprinkling of jelly beans. An Easter egg hunt is also good. You can fill some eggs with money while others get a small smattering of jelly beans or Easter themed M&Ms. The kids can still have fun but there's less sugar and more exercise involved.
Another idea is simply paring down. This is what I've done this year. Instead of three large chocolate eggs. I've only bought one along with two candy bars. Of course the chocolate is one of the best, Butler's. After all if I'm going to skimp on quantity I want to make up for it in quality. You can do this too with any of the larger Perugina eggs that are filled with toys and games. These are hollowed out eggs that can be broken and nibbled on. One can last up to two weeks.You can also try the Godiva's Spring collection where there are four truffles in a billotin. Splurge for a better candy but scrimp on the amount. Besides all that chocolate is not going to taste so good or so fresh weeks from now.
Easter always brings about the dilemma of too much candy. This year think about what to buy. Maybe you just want to pare down with one item of a good brand . Maybe you want to try a few traditional candies in your Easter basket. The best bet is don't go overboard. Just hop down the simplest and the wisest bunny trail or route.
For parents who are worried about their kids overdosing on too much sugar, there's always the do it yourself baskets. Take a basket and fill it with healthy fruit and nuts.To stop said child from throwing this at you, add some toys to it. Another, maybe softer approach, is to combine the basket half with fun things and one or two candies like marshmallow or coconut eggs. and a small sprinkling of jelly beans. An Easter egg hunt is also good. You can fill some eggs with money while others get a small smattering of jelly beans or Easter themed M&Ms. The kids can still have fun but there's less sugar and more exercise involved.
Another idea is simply paring down. This is what I've done this year. Instead of three large chocolate eggs. I've only bought one along with two candy bars. Of course the chocolate is one of the best, Butler's. After all if I'm going to skimp on quantity I want to make up for it in quality. You can do this too with any of the larger Perugina eggs that are filled with toys and games. These are hollowed out eggs that can be broken and nibbled on. One can last up to two weeks.You can also try the Godiva's Spring collection where there are four truffles in a billotin. Splurge for a better candy but scrimp on the amount. Besides all that chocolate is not going to taste so good or so fresh weeks from now.
Easter always brings about the dilemma of too much candy. This year think about what to buy. Maybe you just want to pare down with one item of a good brand . Maybe you want to try a few traditional candies in your Easter basket. The best bet is don't go overboard. Just hop down the simplest and the wisest bunny trail or route.
Monday, March 29, 2010
Matzoh - The Backbone Of Passover Dining
Like any religious holiday one aspect of Passover centers around food. Each dish is symbolic of the exodus from Egypt. There are the bitter herbs and chariest alon g with the most well known symbol. Matzo or matza. It is not just the bread of the holiday but can be used for so many things. It truly is the backbone the holiday table.
Matzo came about when the Jews had to flee Egypt and hastily brought unleavened bread with them. To this day any yeast derived pastry or breadstuff is denied until Passover is over. It is made primarily from wheat, barley, rye, oats and spelt and is quickly mixed and rolled out. it’s quickly docked with a fork to prevent any puffiness or rising(other wise it would look like a tortilla or pita bread. It is cooked at high heats to encourage brown spots and quickly taken out of the oven to cool. This last ensures that the bread will have a cracker like crispness and crunch. Some cooks make their own and it has a different texture than store bought commercially made ones. Homemade is denser and chewier while the other is light and crumbly.
Matzo can also be ground up and used in Passover recipes. it’s primarily used to make matzoh balls, These are huge dumplings that range from golf ball to softball size and can be eaten in soup or on their own. Cooks usually add chicken meat fat and th e crackling call grebenes to the meal along with eggs to give them texture. They are boiled in soup, water, or a vegetable broth. Ground matzo is also used instead of cake flour during this time. There are many different recipes that have it as the base. It results in a denser , chewier and richer taste and texture than cakes made with regular flour.
Matzoh is truly the backbone of the Seder. It is considered both the bread and an ingredient.. This simple bread links all the foods and traditions together during this holy time.
Matzo came about when the Jews had to flee Egypt and hastily brought unleavened bread with them. To this day any yeast derived pastry or breadstuff is denied until Passover is over. It is made primarily from wheat, barley, rye, oats and spelt and is quickly mixed and rolled out. it’s quickly docked with a fork to prevent any puffiness or rising(other wise it would look like a tortilla or pita bread. It is cooked at high heats to encourage brown spots and quickly taken out of the oven to cool. This last ensures that the bread will have a cracker like crispness and crunch. Some cooks make their own and it has a different texture than store bought commercially made ones. Homemade is denser and chewier while the other is light and crumbly.
Matzo can also be ground up and used in Passover recipes. it’s primarily used to make matzoh balls, These are huge dumplings that range from golf ball to softball size and can be eaten in soup or on their own. Cooks usually add chicken meat fat and th e crackling call grebenes to the meal along with eggs to give them texture. They are boiled in soup, water, or a vegetable broth. Ground matzo is also used instead of cake flour during this time. There are many different recipes that have it as the base. It results in a denser , chewier and richer taste and texture than cakes made with regular flour.
Matzoh is truly the backbone of the Seder. It is considered both the bread and an ingredient.. This simple bread links all the foods and traditions together during this holy time.
Saturday, March 27, 2010
The Ham Versus Lamb Controversy
Every Easter cooks are faced with the same dilemma. What to serve - ham or lamb? Both are traditional and appropriate for the Easter holiday. Both are well loved and non chef can go wrong with them. yet who is th e winner. What will guests like more?What will make the best leftovers and most of all what has the best best.
Ham is always a good main Easter dish. The Germans have been been making it for a few centuries now. It's good accompanied by fresh made potato sala d and baked beans. What's even better is that it can make good sandwiches later on and can be stretched out into the week. leftover ham can be deviled, sliced or chunked and put into salads ,omelets, you name it. Ham is also lower in calories It's only 220 a serving. Another good thing about it is that some supermarkets are offering it either at half price or free for return shoppers as an Easter gift.Ham is also easy to prepare. Depending upon the cut ham can take anywhere for an hour to two hours to roast. it requires little or no prep and usualyl you just need to glaze it with pineapple juice or ginger ale. Some cooks go to the trouble of studding it with clove and you can do that if you want. it;s not necessary however.
The other traditional Easter meat is lamb. It;s mostly a Mediterranean dish , typically served by the Greeks and the Italians. during this time, Lamb is the better choice if you're having a large dinner party because , depending o the size , it can serve more. However because of this it does have to roasted outdoors on a spit over an open flame. Conventional ovens are too small for it. Some diners can roast whole lambs for a price. You can also buy leg of lamb for a smaller crowd. Lamb is more flexible than ham in the sense it can be prepared a number of different ways.. it can be herbed with rosemary an d parsley, studded with garlic or covered with a sweet peach glaze. Unfortunately it's double the calories of lamb and also what can be served with it is pretty limited. It's usually more expensive than ham too however some butchers and supermarkets do offer great discounts during this time of year. Lamb can be reheated for th e next day and is delicious with pilaf or any kind of rice dish.
Ham versus lamb. Itss a tough call. What goes best on your holiday table? That;s your choice. Both are tasty. Ham is easier to cook while lamb offers a variety of preparations. Sometimes it's just easier to splurge and make both . Any way you , your family and Easter guests will enjoy a delicious and traditional meal
Ham is always a good main Easter dish. The Germans have been been making it for a few centuries now. It's good accompanied by fresh made potato sala d and baked beans. What's even better is that it can make good sandwiches later on and can be stretched out into the week. leftover ham can be deviled, sliced or chunked and put into salads ,omelets, you name it. Ham is also lower in calories It's only 220 a serving. Another good thing about it is that some supermarkets are offering it either at half price or free for return shoppers as an Easter gift.Ham is also easy to prepare. Depending upon the cut ham can take anywhere for an hour to two hours to roast. it requires little or no prep and usualyl you just need to glaze it with pineapple juice or ginger ale. Some cooks go to the trouble of studding it with clove and you can do that if you want. it;s not necessary however.
The other traditional Easter meat is lamb. It;s mostly a Mediterranean dish , typically served by the Greeks and the Italians. during this time, Lamb is the better choice if you're having a large dinner party because , depending o the size , it can serve more. However because of this it does have to roasted outdoors on a spit over an open flame. Conventional ovens are too small for it. Some diners can roast whole lambs for a price. You can also buy leg of lamb for a smaller crowd. Lamb is more flexible than ham in the sense it can be prepared a number of different ways.. it can be herbed with rosemary an d parsley, studded with garlic or covered with a sweet peach glaze. Unfortunately it's double the calories of lamb and also what can be served with it is pretty limited. It's usually more expensive than ham too however some butchers and supermarkets do offer great discounts during this time of year. Lamb can be reheated for th e next day and is delicious with pilaf or any kind of rice dish.
Ham versus lamb. Itss a tough call. What goes best on your holiday table? That;s your choice. Both are tasty. Ham is easier to cook while lamb offers a variety of preparations. Sometimes it's just easier to splurge and make both . Any way you , your family and Easter guests will enjoy a delicious and traditional meal
Friday, March 26, 2010
Holiday Planning
With Passover and Easter coming fast , it's time to sit down and start planning. Both holidays center around big dinners which means a lot of planning an d prepping. These are the days for everything from shopping to baking . These are also the days to start giving serious thought as to what you want to serve.
Even though Passover beings Monday and Easter next Sunday, you should be at your grocery , stocking up. There are so many things to buy, from simple paper napkins to elaborate cuts to cans and basic needs. Nw is a good time to decide what meats you'll be serving along with what sides. Catholics usually have their Easter foods blessed on Holy Saturday so be sure tot have your foods ready for that as well. If you have a giant freezer, buy the main course now and add to it all during the week.Of course with Passover all leavened breads have to be thrown out (or just given to your local ducks or birds) Remember matzhoh can b e used for a variety of things , even flour so have enough of it in the house. As for Easter , remember this is Holy Week as well and most people prefer to forgo meats, especially on Good Friday and Holy Saturday. Sub in fish and eggs for quick dinners or lunches.
Easter also brings in tables laden with sweets. This is the time to buy mixes or cake flour along with confectioner's sugar. decide whether you'll be making the fun egg or bunny cakes or cookies to serve to guests. Easter brunches call for lovely fruit salads so be sure to get your fruits at the end of the week.if you;re making your own Easter candy., now is the time to stock up on dark , white and milk chocolate morsels. Check your molds tot make sure they're OK to use. If not then get new ones. Also make sure you have plenty of colorful saran wrap and ribbons for wrapping them.
This is the start of the holiday season. Now is the time to sit down and decide what you're serving and for how large a crowd. It's the perfect time to get everything you want. That way you'll have a stress free Easter or Passover, without the burden of running out last minute.
Even though Passover beings Monday and Easter next Sunday, you should be at your grocery , stocking up. There are so many things to buy, from simple paper napkins to elaborate cuts to cans and basic needs. Nw is a good time to decide what meats you'll be serving along with what sides. Catholics usually have their Easter foods blessed on Holy Saturday so be sure tot have your foods ready for that as well. If you have a giant freezer, buy the main course now and add to it all during the week.Of course with Passover all leavened breads have to be thrown out (or just given to your local ducks or birds) Remember matzhoh can b e used for a variety of things , even flour so have enough of it in the house. As for Easter , remember this is Holy Week as well and most people prefer to forgo meats, especially on Good Friday and Holy Saturday. Sub in fish and eggs for quick dinners or lunches.
Easter also brings in tables laden with sweets. This is the time to buy mixes or cake flour along with confectioner's sugar. decide whether you'll be making the fun egg or bunny cakes or cookies to serve to guests. Easter brunches call for lovely fruit salads so be sure to get your fruits at the end of the week.if you;re making your own Easter candy., now is the time to stock up on dark , white and milk chocolate morsels. Check your molds tot make sure they're OK to use. If not then get new ones. Also make sure you have plenty of colorful saran wrap and ribbons for wrapping them.
This is the start of the holiday season. Now is the time to sit down and decide what you're serving and for how large a crowd. It's the perfect time to get everything you want. That way you'll have a stress free Easter or Passover, without the burden of running out last minute.
Thursday, March 25, 2010
A Middle Eastern Seder
Yesterdays Dining section in The New York Times had an interesting article about Iranian seders. it's not so much about the religion, but about the country. Persians . Iranians make their holiday meals according to the custom. They tend to follow their former country's culinary traditions as opposed to strictly adhering to their Jewish ones.
The article, expertly, written by Joan Nathan,. tells of the Iranian Jews in Southern California. Many left during the Sixties during the reign of the last shah. They incorporated So Cal staples such as fresh dates into heir Passover dishes. These were mixed with the traditional and ancient spices of turmeric and cardamon. Some dishes such as charoset have bananas added along with pears and pomegranate juice. This is also heavily laced with dried fruits and spices such as cardamon and cinnamon reflecting more the country's tastes than the religious. Also the Iranians add basmati rice, something that American Jews forbid during Passover.
Many dishes have a distinctly Middle Eastern feel to them. There are grape leaves stuffed with dried fruit such as plums, dates and raisins. This is normally not seen in any of the Ashkenazi or even Sephardic dinners. Another variant is the dessert cake. It's a take on the flourless ones using ground almonds with but this time with a variety of spices as a base. Pistachios, a nod towards ancient Persian taste, are added on top. There are also dairy products involved in Passover especially for soon to be married couples. An engaged daughter and her family will have what's called a hametzy that features yogurt and an Iranian version of creme fraiche. The groom's family is supposed to supply the dairy products.
Middle Eastern Jews have the best of both worlds when it comes time for Passover. The combine ancient traditions with their native dishes. This creates a unique blend of the secular and religious world. which is usually separated during this holy time. This provides a strong hold of both cultural and Jewish pride.
The article, expertly, written by Joan Nathan,. tells of the Iranian Jews in Southern California. Many left during the Sixties during the reign of the last shah. They incorporated So Cal staples such as fresh dates into heir Passover dishes. These were mixed with the traditional and ancient spices of turmeric and cardamon. Some dishes such as charoset have bananas added along with pears and pomegranate juice. This is also heavily laced with dried fruits and spices such as cardamon and cinnamon reflecting more the country's tastes than the religious. Also the Iranians add basmati rice, something that American Jews forbid during Passover.
Many dishes have a distinctly Middle Eastern feel to them. There are grape leaves stuffed with dried fruit such as plums, dates and raisins. This is normally not seen in any of the Ashkenazi or even Sephardic dinners. Another variant is the dessert cake. It's a take on the flourless ones using ground almonds with but this time with a variety of spices as a base. Pistachios, a nod towards ancient Persian taste, are added on top. There are also dairy products involved in Passover especially for soon to be married couples. An engaged daughter and her family will have what's called a hametzy that features yogurt and an Iranian version of creme fraiche. The groom's family is supposed to supply the dairy products.
Middle Eastern Jews have the best of both worlds when it comes time for Passover. The combine ancient traditions with their native dishes. This creates a unique blend of the secular and religious world. which is usually separated during this holy time. This provides a strong hold of both cultural and Jewish pride.
Wednesday, March 24, 2010
Mussels - Gems Of The Sea
Mussels are a different and unique alternative to other seafood. They are also more versatile, being able to go with a variety of sauces. They’re also one of the most fun foods to eat as well. The are perfect for just two or at a party . Best of all they are easy to cook and even a novice chef can enjoy them.
People have been eating mussels since the beginning of time. There have been shells found in ancient settlement sites . Today they’re still loved in a variety of countries and a variety of ways. The most famous is the Belgian style where they are steamed with white wine and served with fries. The Italians prefer theirs with pasta while Indians like the plump meat in a spicy sauce. In Turkey they are covered in flour and fried and usually accompany cold icy, Turkish beer.. The French love to have fresh mussels in a seaside bake similar to our clam bakes. Mussels are also extremely popular in the East too. The Chinese cook them with garlic and fermented black bean for a fiery main dish.
You can make mussels any of these ways although the bes t is usually steamed and then serve d with a white wine and butter sauce. You do have to make sure that you are cooking live mussels because dead ones will turn highly toxic. Throw away any dead ones. You can check this by seeing what shells are closed tight. These are the living ones. If they’re open then toss them immediately. After that they do require some cleaning, namely removing their fibers or beards. This can be done with either cutting htem or a quick strong tug. Also remember that mussels are salt or fresh water. It’s up to you which you want.
Mussels are a different alternative to the usual clams and shrimp. They can be served a variety of ways, whether in a spicy sauce or just with wine an d butter. They are satisfying and briny, a true taste of the water. Have them for your next dinner or at your next party.
People have been eating mussels since the beginning of time. There have been shells found in ancient settlement sites . Today they’re still loved in a variety of countries and a variety of ways. The most famous is the Belgian style where they are steamed with white wine and served with fries. The Italians prefer theirs with pasta while Indians like the plump meat in a spicy sauce. In Turkey they are covered in flour and fried and usually accompany cold icy, Turkish beer.. The French love to have fresh mussels in a seaside bake similar to our clam bakes. Mussels are also extremely popular in the East too. The Chinese cook them with garlic and fermented black bean for a fiery main dish.
You can make mussels any of these ways although the bes t is usually steamed and then serve d with a white wine and butter sauce. You do have to make sure that you are cooking live mussels because dead ones will turn highly toxic. Throw away any dead ones. You can check this by seeing what shells are closed tight. These are the living ones. If they’re open then toss them immediately. After that they do require some cleaning, namely removing their fibers or beards. This can be done with either cutting htem or a quick strong tug. Also remember that mussels are salt or fresh water. It’s up to you which you want.
Mussels are a different alternative to the usual clams and shrimp. They can be served a variety of ways, whether in a spicy sauce or just with wine an d butter. They are satisfying and briny, a true taste of the water. Have them for your next dinner or at your next party.
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