Wednesday,
April 5, 2006
DINING, DINING OUT/CULTURAL DESK
It's
Passover, Lighten Up
By
Joan Nathan
When Emily Moore, a Seattle-based chef and
instructor, was invited to
consult
on recipes for Streit's Matzo, she assumed that the
baked goods
would
have their traditional heft, because no leavening can be used
during Passover.
Not so, said Rabbi Moshe Soloveichik, a member of a prominent rabbinic
dynasty, who oversees the company's ritual
observances. Let the
cookies and cakes rise, he told her. Let there be baking soda and
baking powder.
"He acted like I was crazy," Ms.
Moore said.
The biblical prohibition against leavened
bread at Passover -- which
begins on Wednesday night -- has kept
observant Jews from using any
leavening at all. Cakes and cookies of matzo meal (ground
matzo),
matzo cake meal (which is more finely
ground) and nuts can be tasty,
but dense.
So it will surprise many Jews -- it
certainly surprised me -- that
among the profusion of products that most
Orthodox certification
agencies have approved for Passover are
not just baking soda, but also
baking powder.
Some rabbis are lifting other dietary
prohibitions that they say were
based on misunderstandings or overly
cautious interpretations of
biblical sanctions, and because they want
to simplify the observance.
"The holiday has become overly
complicated, and people are turning away
from the rigorous practice of it,"
said Rabbi Jeffrey A. Wohlberg, the
senior rabbi at conservative Adas Israel Congregation in Washington.
Last year, Rabbi Wohlberg
said it was permissible for his congregants
to eat legumes, called kitniyot
in Hebrew. They are usually beyond the
pale at Passover for the most rigorous
observers, but are increasingly
accepted by many Conservative and Orthodox
rabbis, particularly in
Israel.
"I have also talked to a lot of young
mothers over the years whose
children, for example, are lactose
intolerant and want to use soy
milk," Rabbi Wohlberg
said. "But soy is a bean and hasn't
been
permissible."
The restrictions have their roots in the
Book of Exodus, which tells
of how the Israelites fled Egypt in such
haste that they could not let
their bread rise and become "chometz" in Hebrew.
Only unleavened
bread, matzo, is eaten during the eight
days of Passover, in memory of
the Israelites' hardships and in
celebration of their escape from
slavery.
"No leaven shall be seen with you in
all your territory" during
Passover, it was written. But, as Ms. Moore said, "There is a lot
of
misunderstanding about what leavening
means for Passover."
Jews avoid flour or grains, for fear that
they might become leavened
even without the addition of yeast. (Matzo meal, since it's already
been baked, is less likely to rise and
become leavened.)
Matzo, a simple mixture of flour and
water, must be made in less than
18 minutes to avoid the possibility that
the dough could ferment and
then rise before being baked. "The Talmud says that it should take no
longer to make matzo than the time to walk
a Roman mile, which later
generations understood to be 18
minutes," said Dr. David Kraemer,
professor of Talmud and rabbinics at the Jewish Theological Seminary.
At Passover, some ultra-Orthodox Jews will
not eat matzo that has
become wet, including matzo balls. Instead of matzo meal, or the fine
matzo cake meal, they use potato starch in
cakes and other dishes.
But rabbis in even some of the most
Orthodox associations say chometz
does not refer to all leavening.
"There is nothing wrong about a
raised product at Passover per se,"
said Rabbi Moshe Elefant,
executive rabbinic coordinator and chief
operating officer of the Orthodox Union's
kosher division, the oldest
and most widely accepted certifier of
kosher foods.
Lise Stern, author of "How
to Keep Kosher" (Morrow, 2004), said:
"Chometz,
which means sharp or sour, denotes bread that has a sourness
to it caused by fermentation, occurring
when liquid is added to any of
the five grains mentioned in the
Torah. This refers to yeast, not
baking powder or baking soda."
Rabbi Soloveichik
said: "They're just minerals. What
do we care about
minerals?"
While kosher for Passover baking soda and
baking powder can be hard to
find in supermarkets, they have been
available in Orthodox
neighborhoods for years. Erba Food Products,
of Brooklyn, made kosher
for Passover baking powder in the late
1960's.
Ms. Moore, who creates kosher recipes for
the Elliott Bay Baking
Company in Seattle, adjusted recipes for
matzo meal, which is heavier
than flour, to make vanilla sesame, lemon
ginger and double chocolate
mocha cookies with baking soda or baking
powder (made with potato
starch, not corn starch, which is made
from a grain that is avoided).
The ban on legumes is connected to the ban
on leavening. Jews in
medieval Europe began to keep beans and
lentils, as well as grains,
from the Passover table because until
modern times they were often
ground into flour. The use of rice and corn were later
restricted,
too, by some Jews. But Sephardic Jews of the Middle East continued
to eat them at Passover.
Over the past few years legumes have
become accepted for Passover by
the Israeli Army and the Masorti movement (as Conservative Judaism is
known in Israel) partly because of
increased intermarriage between
Sephardic Jews and Ashkenazi Jews, as
those of European descent are
called.
A delicious Moroccan Passover dish of shad
and fava beans takes
advantage of the freer interpretation of
the Passover pantry and the
bounty of spring.
The Passover table has changed in many
ways. More than 21,000 kosher
for Passover items are available in the
United States, with 500 new
ones this year, said Menachem
Lubinsky, president of Lubicom,
a
marketing firm specializing in kosher
food.
With such items as Passover pasta (made from
potato starch), quinoa
salads, tricolored
matzo balls, and ingredients like grape seed oil,
kosher organic chickens and matzo
breadsticks, a lot of the suffering
is being taken out of Passover.
In the weeks before Passover, many homes
are rigorously cleaned, and
every bit of chometz
or leavening removed. Some people avoid
cooking
in their newly cleaned homes by going to a
resort that is kosher for
Passover, a practice that in the past few
years has been boosting
business in the Caribbean and around the
country during a traditionally
slow period.
At the Hyatt Dorado Beach Resort and
Country Club in Puerto Rico, Robin
Mortkowitz,
a therapist in Fairlawn, N.J., who became Orthodox when she
married, was swept away by new foods like
sushi made from quinoa, the
sesame-seed-sized kernel cultivated in the
Andes that many certifying
agencies have ruled is not a forbidden
grain.
"With people becoming more
sophisticated, we have to step up the food
program," said Sol Kirschenbaum, an owner of Levana restaurant
in New
York, which arranged the food at the
Hyatt. "It's wild mushrooms and
grilled rack of lamb, but I still need to
have chicken soup and gefilte
fish for the 60- to 90-year-olds."
Kosher companies are also sprucing up
their food. Susie Fishbein,
author of the popular "Kosher by
Design" series of cookbooks, said she
is creating recipes for the Manischewitz Web site and food boxes, like
tricolored
matzo balls with green spinach, yellow turmeric and red
tomato paste, using olive oil instead of
schmaltz.
"Companies like Manischewitz
can't survive on kosher gefilte fish
anymore," Ms. Fishbein
said. "A whole new generation of
cooks is
looking for fresh ideas."
But some still find beauty in
tradition. When the cookbook author
Tamasin
Day-Lewis made a flourless almond cake with a fresh orange and
mandarin syrup for a party recently, some
of her guests who were Jewish
said, "This is perfect for
Passover."
Recipes:
DOUBLE
CHOCOLATE MOCHA DROP COOKIES
Adapted from Emily Moore
Time:
30 minutes plus 1 hour for dough to rest
3/4 cup plus
3 Tablespoons chocolate chips
1/4 cup brewed coffee
1/2 cup unsalted butter
or margarine
3/4 cup white sugar
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup matzo cake meal
1/8 teaspoon salt
1/2 teaspoon kosher for
Passover baking powder
1/2 teaspoon cinnamon
3 Tablespoons finely ground dark
coffee beans,
preferably espresso.
1. Preheat oven to 325 degrees and line 2
cookie sheets with parchment
paper.
2. Melt 1/2 cup of chocolate chips with
coffee in a double boiler, or
in metal bowl in pot of hot water, stirring
until smooth. Set aside
to cool slightly.
3. Cream together butter or margarine and
sugars, beating until light.
Mix in eggs, one at a time, then add
vanilla. Fold in chocolate
mixture.
4. Mix matzo cake meal, salt, baking
powder, cinnamon and 2 Tablespoons
of ground coffee beans in bowl and stir
into batter with 1/4 cup of
chips.
Let sit for an hour, covered.
5. Drop cookie dough by tablespoons onto
cookie sheets, about 2 inches
apart.
Press remaining chips on top of cookie dough and sprinkle on
ground coffee.
6. Bake for 15 minutes.
Yield: About 3 dozen cookies.
SESAME
VANILLA PASSOVER COOKIES
Adapted from Emily Moore
Time: 30 minutes plus 1 hour for dough to rest
4 Tablespoons toasted sesame
seeds, ground
1/2 cup unsalted butter
or margarine
1 cup sugar
1/3 cup kosher for
Passover confectioners' sugar
2 large eggs
1 Tablespoon vanilla extract
1/3 cup plus
2 Tablespoons toasted sesame
seeds
grated zest of 2
small oranges to
make 3 Tablespoons zest
1 teaspoon ground anise seed
3/4 teaspoon kosher for
Passover baking soda
1/8 teaspoon salt
1 cup matzo cake meal
2 Tablespoons potato starch.
1. Preheat oven to 325 degrees and line 2
baking sheets with parchment
paper.
2. Cream together ground sesame seeds,
butter or margarine, sugar and
confectioners' sugar until very light and
fluffy. Beat in eggs, one at
a time, then add vanilla, 1/3 cup toasted
sesame seeds, 2 Tablespoons
orange zest and 1/2 teaspoon ground anise
seed.
3. In separate bowl, mix baking soda,
salt, matzo cake meal and potato
starch and stir into sesame batter. Let sit for an hour, covered.
4. In separate bowl mix remaining sesame
seeds, orange zest and ground
anise.
5. Drop dough by heaping teaspoonfuls onto
cookie sheets and sprinkle
with sesame-orange zest-anise
mixture. Bake for 12 to 15 minutes until
golden brown.
Yield: about 3 dozen cookies.
ORANGE-ALMOND
CAKE
Adapted from Tamasin Day-Lewis
Time: 1 hour
For cake:
Butter or margarine to
grease pan
1 Tablespoon matzo cake meal
8 large eggs, separated
1 cup sugar
Grated zest of 2 oranges
2 teaspoons cinnamon
8 ounces blanched almonds
For the syrup:
3
to 4 oranges
12 mandarin oranges
3/4 cup sugar
For the cream topping:
1 cup whipping cream or
kosher for Passover
nondairy whipped topping
1 vanilla pod, seeds
scraped out with teaspoon
1 heaping
Tablespoon sugar
1
1/2 Tablespoons orange liqueur.
1. Preheat oven to 350 degrees. Grease a 10-inch springform
pan and
sprinkle with matzo cake meal.
2. In medium bowl, mix egg yolks, sugar,
grated orange zest and
cinnamon, and beat well.
3. Place half the almonds in food
processor and pulverize. Add
remaining almonds and pulse until coarsely
chopped. Stir into egg
yolk mixture.
4. In another bowl, beat egg whites until
stiff peaks form. Fold into
batter and pour into pan.
5. Bake for about 40 minutes or until
toothpick comes out clean when
inserted in center.
6. Meanwhile, squeeze oranges and
mandarins for about 3 cups juice and
pour into small saucepan with 3/4 cup
sugar. Bring to boil and stir
to dissolve sugar. Simmer gently until liquid has reduced by
half and
is a sticky syrup. Keep warm enough not to
set.
7. When cake is tepid, remove to large
plate with lip and make holes
with toothpick or skewer all over it,
right through to bottom. Pour
syrup onto cake so it absorbs it all. There will be a sticky pink
moat around it; let it sit for a few
hours, occasionally spooning more
syrup over surface.
8. Pour cream or nondairy topping into
bowl with vanilla seeds and
sugar and whisk until sloppily firm. Pour
in orange liqueur, and whisk
until soft. Serve alongside cake.
Yield: 8 to 10 servings.
MOROCCAN
SHAD WITH FAVA BEANS
Adapted from Nicole Amsellem
Time: About 1 hour
1/3 cup plus
2 Tablespoons extra virgin olive
oil
4
to 6 cloves garlic, sliced
3 red peppers, cut in
1-by-2-inch slices
1 bunch fresh cilantro,
finely chopped
2 pounds fresh fava beans in shells
1 teaspoon salt or to taste
1
1/2 teaspoons sweet paprika
Black pepper to taste
1/2 teaspoon cayenne pepper (optional)
2 pounds boneless shad
filets, with roe if you like
(or salmon or rockfish).
1. Heat 1/3 cup of oil in wide pan with
cover. Add garlic and red
peppers.
Sauté slowly for 2 minutes, stirring occasionally. Add 2
cups water and bring to boil. Reduce to medium-low heat, add half the
cilantro, and continue cooking, covered,
for about 30 minutes, adding
a little more water if necessary.
2. While peppers are cooking, remove fava beans from pods.
Bring 6
cups of water and 1/2 teaspoon salt to a
boil in a pot. Cook fava
beans for about 4 minutes or until beans
are al dente. Drain, plunge
beans in iced water and slip skins off
beans.
3. Add fava
beans to peppers with 1 teaspoon paprika, remaining salt,
black pepper and cayenne pepper, if using,
along with shad and roe.
Sprinkle 2 tablespoons of olive oil,
remaining 1/2 teaspoon paprika
and all but 2 tablespoons of remaining
cilantro on top of fish.
Simmer, covered, until shad is cooked
through, about 7 to 10 minutes,
adding more water if necessary. Remove fish, vegetables and sauce to
a serving plate, and sprinkle remaining
cilantro on top.
Yield: 4 to 6 servings.
Copyright 2006 The New York Times Company
Wednesday,
April 12, 2006
LETTERS
Follow the Meaning of the Law
-----------------------------
To the Editor:
I was disappointed by the article touting
the many ways Jews can
lighten the dietary restrictions of
Passover ("It's Passover, Lighten
Up," April 5). As a Reform Jew I have come to understand
that the
most important thing in Judaism is to
understand the meaning of the
law, and not the letter of the law.
Do I find it necessary to throw out all my
chometz (a wasteful
gesture) before Passover? No.
But I do think it's reasonable, in
commemoration of the flight from Egypt, to
abstain from all leavened
products.
To avoid leavened products, and even legumes, is to relive
this moment in Jewish history in some way.
It seems to me that kosher-for-Passover
baking soda just makes our
lives even easier at a time when we
abstain in order to remember how
lucky we are.
Jessamyn
Blau
Paris
Copyright 2006 The New York Times Company