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"We didn't have the money for a Passover seder when I was a kid, so our family would show up at relatives' homes unannounced. We were seder crashers."—Jerry Stiller
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JOAN NATHAN'S JEWISH HOLIDAY COOKBOOK |
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6 McIntosh or Gala apples (2 pounds), peeled, cored, seeded, and coarsely chopped
2/3 cup chopped almonds
3 tablespoons sugar, or to taste
1/2 teaspoon cinnamon
Grated zest of 1 lemon
4 tablespoons sweet red wine
Makes 3 cups
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Ashkenazic Apple-Nut Haroset
- Combine all the ingredients, mixing together thoroughly. Add a little more wine as needed.
- Blend (you can use a food processor) until it reaches the desired consistency. (I like my haroset in large pieces, with a crunchy texture, but my husband's Polish family prefers theirs ground to a paste.) Chill.
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One 7-pound shoulder of lamb (see note below)
Salt and pepper
1 clove garlic, cut in slivers
1/2 cup shredded celery leaves
1/3 cubed green pepper
2 tablespoons tomato sauce, or to taste
Serves 6-8
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Passover Roast Lamb
- Preheat the over to 325 degrees.
- Rub the met all over with salt and pepper. Place slivers of garlic in between the bone and the flesh. Place the meat on a rack in a roasting pan, surrounded by celery leaves and green pepper.
- Allowing 20 minutes per pound, roast in the over. About 1 hour before it is done, smooth tomato sauce over the top of the lamb. This will make a crusty skin and all to the flavor of the gravy.
- To make the gravy, first remove the lamb to a warm place and drain off all of the fat. Add a little water to the juices in the pan, leaving in the celery leaves and green pepper, and boil down on top of the stove. Serve with asparagus, roasted new potatoes, and mint jelly.
NOTE: A leg of lamb is basically a kosher cut of meat, but it would be extremely laborious and costly for a butcher to cut the many veins in the hind legs of the animal for the blood to run out. For this reason, kosher butchers prefer to sell the shoulder cut.
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PESACH FOR THE REST OF US |
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PESACH FOR THE REST OF US
Religion | Holidays | Jewish
Schocken Hardcover
2007
$22.95
978-0-8052-4242-3
Order your copy online
Chapter 1: What Kind of Book Is This and Who Is It For?
Pesach is a very important holiday for me. Every year, I lead a seder with a haggadah I have been working on for twenty years. Mostly the same people come from Boston, from New Jersey, from Arlington, Massachusetts, from two miles away, and from a quarter of a mile—we all gather gradually in my small Cape Cod house. Over the years, a couple and their children moved to Chile; some people tried it and it was not their kind of seder. One young woman grew up and now brings her husband. Children have been born and joined the seder. But basically we're pretty much the same core group year after year.
Like many Jews, Pesach is my favorite holiday and the one where I find the strongest personal meaning. I came to studying it earlier than Rosh Hashanah and Yom Kippur, perhaps because it is preeminently a holiday to share with family and friends. In this little book, I will make my way through the ritual one item and one practice at a time. I am looking for a significant contemporary interpretation, rather than an emphasis on what is strictly "correct" or traditional. I want to encourage you to fashion your own seder in a way that speaks honestly and powerfully to you and your circle, whoever they are—family, friends, an organization.
Keep reading this excerpt
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Recipes excerpted from JOAN NATHAN'S JEWISH HOLIDAY COOKBOOK by Joan Nathan. Copyright 2004 by Joan Nathan. Excerpted by permission of Schocken Books, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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