PASSOVER PLANNER Jewish News of Greater Phoenix S12 – Passover Planner/JEWISH NEWS OF GREATER PHOENIX – March 8, 2013 Women’s Seder Tuesday, March 19, 11 am | at the JCC PASSOVER Led by: Rabbi Elana Kanter PLANNER Time to feast ...................................................... S13 Co-Sponsored by: Valley of the Sun JCC, JCA Women’s Philanthropy, Easy celebrations .............................................. S14 The Women’s Jewish Learning Center, Brandeis National Committee, & Hadassah Valley of the Sun Holiday reads .................................................... S15 Filling the cups ................................................... S16 Using a newly compiled, cutting edge Haggadah, the Women’s Seder will offer Advertiser listings .............................................. S17 new explainations of ancient rituals. creative ways to make your Seder come alive, and provide powerful insights to the meaning of Passover assover begins at sundown on March 25, so it’s time to start on your holiday preparations. RSVP Required In this Jewish News Passover Planner, you’ll Sponsoring Members: $36 NM: $40 | Code: AESED Pfind great recipes that celebrate the diversity of holiday foods, plus suggestions for new wines to add to your seder table and great children’s books to help the next generation understand the importance of Pesach. Also, in www.vosjcc.org | 480.483.7121 ext. 1230 To Register case you don’t want to do all the cooking for your family 12701 N. Scottsdale Rd., Ste. 203, Scottsdale AZ 85254 • 480.483.7121 and guests, we offer a list of restaurants and markets that offer take-out and dine-in Passover food. We wish you a happy and healthy Passover. Next year in Jerusalem! Fabulous Passover Dinner Creating New Traditions at Eddie’s House March 25th & 26th, 5pm to close Jennifer Goldberg The Passover Planner is a special section of Jewish News of Greater Phoenix. Edited by Jennifer Goldberg and designed by Becky Globokar. For additional Some Featured Items: copies and advertising information, contact Flo Eckstein, 602-870-9470. • Matzah Ball Soup 1625 E. Northern Ave., Suite 106 • Organic Salad Choices Phoenix, AZ 85020 Phone: 602-870-9470 • Fax: 602-870-0426 • Slow Roasted Crispy Chicken [email protected]• jewishaz.com • Onion Encrusted Salmon • Braised Brisket • Pistachio Coconut Macaroons • Flourless Chocolate Cake Restaurant Delicatessen Catering Bakery For a full menu visit our website Kosher for Passover Macaroons Reservations 480.946.1622 • www.eddieshouseaz.com Happy Passover Northwest corner of Marshall Way & Indian School Road 5555 N. 7th Street • (602) 277-5662 $44.95, $19.95 children under 12 7th Street & Missouri, Phoenix March 8, 2013 – JEWISH NEWS OF GREATER PHOENIX/Passover Planner – S13 Time to feast Choices abound for Passover meals HELEN NASH Chicken Salad with JTA News & Features Radicchio and Pine Nuts or the many who feel overwhelmed by Passover Salad: because of the demands of cooking without leaven, 1 small red onion, very thinly sliced a word or two: That should not be an obstacle. 6 boneless, skinless chicken breasts FAfter all, on this most celebrated of Jewish holidays, 2 Tbsp. extra virgin olive oil, for greasing the chicken we are allowed to eat fish, meat, poultry, eggs, nuts, Kosher salt fruits, most Freshly ground black pepper vegetables and 1 head radicchio, shredded fresh herbs. 1 to 2 bunches arugula, leaves torn if they are large All of the recipes 1/2 cup loosely packed flat-leaf parsley, finely chopped featured here are nutritious, attrac- Sweet and Sour Dressing: tive, flavorful and 1/3 cup extra virgin olive oil easy to prepare. 1/2 cup pine nuts They emphasize 1/2 cup raisins or currants fresh, seasonal 2 Tbsp. Marsala wine ingredients, 2 Tbsp. balsamic vinegar Chicken Salad with Radicchio and Pine Nuts fewer complicated Photos courtesy of JTA techniques, and 1. Place the onion slices in a small bowl and cover stylish, elegant with cold water. Let stand for 30 minutes. water back to a boil and drain. Core the tomatoes dishes. What more Drain and pat dry. Place in a large serving and slip off the skin. Cut the tomatoes in half would you want bowl. widthwise and squeeze gently to remove the for Passover? 2. Pat the chicken dry with paper towels and seeds. (Some seeds will remain.) Cut the tomatoes The seder meals, grease with oil. Season lightly with salt and in quarters. pepper. when we recount 5. Thickly slice the remaining 5 garlic cloves and 3. Place each chicken breast in the center of a spread them in the prepared baking pan along the Exodus story, piece of cling wrap and wrap it so that it is are the most with the tomatoes, potatoes, olives, the rest of the completely covered. Place the packages in a thyme leaves, and the remaining 2 tablespoons important events of the holiday. Most people, like myself, steamer, cover and steam over high heat for favor their own traditional menu. Each year, I repeat of oil. Season to taste with salt and pepper. Roast about 9 minutes. The inside of the chicken the vegetables, uncovered, for 20 minutes, or until the seder menu as a way to hold on to cherished family should still be pale pink. Turn off the heat and traditions. almost tender. let stand for 1 minute. 6. Place the chicken breasts on top of the vegetables The recipes are from the new cookbook “Helen Nash’s 4. Remove the chicken and cool, still wrapped. and bake, uncovered, for 5 minutes. Turn them New Kosher Cuisine” (Overlook Press, $35 hardcover). When cool, unwrap the chicken and cut it on over, spoon on some pan juices and bake for the diagonal into thin strips. Place in the bowl another 5 minutes, or until the chicken is slightly with the onions. pink on the inside. Cover with foil for 1 minute. Beet Soup 5. To make the dressing, heat the oil in a saucepan. Add the pine nuts and raisins and sauté over low heat until the pine nuts are Chocolate Meringue Squares 1 1/4 pounds beets, plus 1 lightly golden. Remove from the heat and add 1 Tbsp. unsalted margarine, for greasing the pan small beet for garnish the Marsala and vinegar. 1/2 pound blanched almonds 2 Tbsp. extra virgin olive oil 6. Add the radicchio, arugula and parsley to the 6 ounces good-quality imported semisweet chocolate, 1 small red onion, sliced chicken and onions; toss with the dressing. broken into small pieces 2 garlic cloves, sliced Season to taste with salt and pepper. 8 large egg whites (see note) 1 McIntosh apple, peeled 1 cup sugar and sliced Chicken with Potatoes and Olives 4 1/2 cups vegetable broth 5 Tbsp. extra virgin olive oil 1. Heat the oven to 350 degrees. Line a 9-by-13-by- 2 Tbsp. apple cider vinegar 2-inch baking pan with wax paper and grease the 1 Tbsp. dark brown sugar 9 garlic cloves Kosher salt paper with the margarine. Kosher salt 2. Chop the almonds in a food processor, in two 1/4 cup freshly squeezed lemon juice Freshly ground black pepper batches, until medium-fine. Transfer to a bowl. Leaves from 10 thyme sprigs Chop the chocolate in the processor until fine, and 1. Peel and slice the Freshly ground black pepper combine with the almonds. beets (see note below). 4 boneless, skinless chicken breasts (about 6 ounces each) 3. Place the egg whites in the bowl of an electric 2. Heat the oil in a 5 plum tomatoes stand mixer. Using the balloon whisk attachment, medium saucepan. 1 pound Yukon gold potatoes, unpeeled, quartered beat at high speed until foamy. Gradually add the Add the onion, garlic Beet Soup 1/2 cup pitted black olives, quartered sugar and beat until stiff. and apple, and sauté 4. With a large rubber spatula, gently fold the for 5 minutes. 1. Heat the oven to 450 degrees. With 1 table- chocolate-almond mixture into the egg whites, 3. Add the beets and broth. Bring to a boil over high heat. spoon of the oil, grease a glass, ceramic or making a motion like a figure 8 with the spatula. Lower the heat and cook, covered, for about 30 minutes, enamel-lined baking pan that can hold all the Do not overmix. until the beets are tender. Cool a little. vegetables in a single layer. 5. Bake on the middle shelf of the oven for 25 to 30 4. While the soup is cooking, wrap the reserved beet tightly 2. Coarsely chop 4 of the garlic cloves on a cutting minutes, until a cake tester inserted in the center in foil. Bake in a toaster oven at 400 degrees for 30 board. Sprinkle with 1/2 teaspoon salt and, comes out almost dry. minutes, or until just tender when pierced with the tip of using a knife, crush them into a paste. Place 6. Cool on a wire rack. Invert onto a cutting board a paring knife. Cool, slip off the skin, and grate. the paste in a small bowl and combine it with and peel off the paper. Cut into 1 1/2-inch squares. 5. Pur ee the soup in a blender until very smooth. Season to the lemon juice, 2 tablespoons of the oil, half of To freeze the squares, place them side by side taste with the vinegar, sugar, salt and pepper. the thyme leaves and pepper to taste. in an airtight plastic container with wax paper 6. To serve, garnish with the grated beet; makes 6 servings. 3. Pat dry the chicken breasts with paper towels between the layers. and season lightly on both sides with salt and Note: I always wear thin plastic gloves when I work pepper. Coat the chicken with the mixture and Note: It is easier to separate the eggs straight with beets, as this avoids staining my fingers with beet set aside.