A Traditional Taste for Passover

  

This week begins the annual celebration of Passover. And in celebration of the traditional meal, or Seder, Tonia's Kitchen chatted with author Judy Bart Kancigor.  Judy wrote the book Cooking Jewish, and told Tonia about her Yemenite Haroset Truffles.  Haroset, is a ceremonial food eaten during the Seder, and it represents the labor and hardships endured by the Jewish people at the hands of a cruel ancient Egyptian Pharoah. 

To make the truffles, Judy takes dried fruit; things like figs, raisins and apricots.  She then forms the fruit into little balls using orange liqueur, and rolls it in dried almonds.  It makes for a very special holiday treat that doesn't have to be served only at Passover.

















Yemenite Haroset Truffles
Makes 16 to 20

  FOR THE TRUFFLES
⅓ cup (2 ounces) pitted dates
⅓ cup (2 ounces) dried figs
⅓ cup (2 ounces) raisins
⅓ cup (2 ounces) dried apricots
2½ tablespoons honey
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon ground cumin
¾ cup toasted coarsely chopped pecans
¾ cup slivered almonds, toasted
1½ tablespoons orange liqueur

FOR THE COATING
½ cup slivered almonds, toasted and finely ground
1. Combine the dried fruit, honey, and spices in a food processor and
pulse until smooth. Add the pecans, slivered almonds, and orange
liqueur, and process until just combined.
2. Form the mixture into balls 1 to 1½ inches in diameter. Roll them in
the ground almonds, and place them in individual fluted foil or paper
candy cups. Refrigerate, covered, until firm, at least 3 hours. These
will keep for up to 5 days in the refrigerator.

Kosher-Southern Style

 

Rosh Hashana is the Jewish New Year. It begins sundown Friday. And this time around, we at Tonia's Kitchen decided to stray outside the normal holiday meal for something special. We came upon Chef Judi Leib who's making a Kosher-style ham hock, Hoppin-John style. This, of course, is sans the ham, but Judi told Tonia she's replacing the pork, with beef-brisket that's smoked. She also goes southern with her use of black-eyed peas, but in a vegetable broth. She serves over mustard greens, but you can use rice, or even quinoa! It's an interesting take on a main for the New Year, and Judi says might bring you prosperity. 

                                                                                     L'Shana Tova!

Hoppin John

 

Traditionally served on January 1st, for good luck and prosperity; it turns out there are Jewish roots too. Serve this at Rosh Hashanah for the same reasons.

 

1 Cup Dried Black Eyed Peas, soaked overnight

4 Cups Chicken Broth

1-1/2 Smoked Brisket, cut into medium chunks

1/2 Large onion, diced

1/2  Lg.Green Pepper or Red, diced

2 Cloves Garlic, minced

2 tsp.Old bay Seasoning or Cajun Blend

2 Tbs. Neutral Oil, like Canola

1/2 tsp. Kosher Salt

1/2 tsp. Fresh Ground Pepper

 2 Cups Rice, use a long grain rice, cooked

 

Soak black eyed peas in 2 cups chicken broth, overnight in refrigerator.

Let come back to room temperature when ready to cook.

While bringing peas back to room temperature; heat one tablespoon oil in a skillet and cook until just soft onion, bell pepper and garlic.

Add this to pot with peas, Stir in Old Bay seasoning.

Add brisket pieces and remaining liquid and bring to a boil.

Cook for 30-45 minutes. You want to make sure peas don't get mushy, they should be al dente.

Wash rice thoroughly. You want to release all the starches. Then cook rice until just tender.

Stir rice into peas and taste. Add salt and pepper, if needed.

Cover pot with a piece of aluminum foil and then lid.

Cook an additional 15 minutes. Test rice for doneness and remove from heat.

Allow to rest, covered for 10 minutes.

Fluff with a fork and serve alongside Challah and Greens. It is great with chicken too.

 

Graphic Courtesy: The Jewish Press of Pinellas County