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| Messianic Rabbi Ron Goldberg
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| The story of Passover has been retold for thousands of years. It is a story of miraculous transitions - from slavery to freedom, from despair to hope, from darkness to light. One of Messiah's last earthly acts was the celebration of the Passover. Gathering his disciples in a small room in Jerusalem, he led them in the annual seder dinner. Now, you can partake in this same celebration, too! |
| Clay or Charoses The Clay of apples, nuts, cinnamon, and wine, (Charoses). red apples 1/2 to one per participant, chopped nuts, pecans one tablespoon per apple Passover wine or grape juice splash cinnamon teaspoon one cinnamon stick, optional Core and chop up (or coarsely grate) into small pieces apples. Add about one tablespoon of chopped nuts per apple. Spice with a dash of cinnamon and a splash of Passover wine or grape juice. Mix well. If prepared some time in advance of Seder a little bit of lemon juice may be added to help keep it fresh. A little is placed on the Ceremonial Seder plate, a small glass dish on the plate may be used to keep it from running. A piece of cinnamon stick may be placed in the apple mix on the Seder plate to symbolize the straw they had to collect to make the bricks. Horseradish Sauce Horseradish root (or buy a jar of prepared Horseradish) vinegar and water sugar (optional) Horseradish for the Bitter Herbs. Traditionally grated by hand by the man of the house till he sheds a tear. This makes up for the ones shed by the wife during the year. You need about 1/4 cup per 4 participants. Horseradish roots can be bought at many supermarkets or produce stores. Buy a medium to large root, 1 lb. serves 24. Peel off outer brown skin. Cut a 2" wedge shape piece off the root to place on the Ceremonial Seder plate before grating. Finely grate the root by hand or with a food processor (you can shed a tear just as easy using food processor). The root is usually dry so mix in a little water and vinegar to make a thick sauce. Some recipes call for the addition of some sugar. You can do this to take a little of the kick out of the horseradish, some roots will make you choke. Matzah Ball Soup 5 pounds of chicken with giblets 3 cloves of garlic 1/4 stalk celery 1 teaspoon salt Matzah balls (see recipe below) 1 large onion 1 large parsnip, peeled parsley 1/4 teaspoon pepper Clean the chicken pieces and place in a 6-quart pot. Add the next seven ingredients. Add water to the pot and bring to a boil. Skim the top of the soup and cover. Turn to simmer and cook 2-3 hours. Cool. Discard the parsely, onion, and celery. Remove the chicken and save for another recipe. Refrigerate broth overnight. To serve, remove congealed fat and add matzah balls. Heat for 15 minutes. Serves 12-14 Matzo Balls 1 Cup unsalted matzo meal 1/2 cup water 4 eggs, beaten 1/3 Cup melted margarine 1 teaspoon salt dash of pepper Add water, margarine, salt and pepper to the beaten eggs. Mix well. Add matzo meal and stir thoroughly. Refrigerate at least one hour. Form into balls and drop into soup; (or into 1 1/2 quarts boiling water with 1 tablespoon salt for balls only w/o broth). Cook 20 minutes. Makes 16-20 balls Note: The balls will absorb some of your soup broth as they expand. Therefore, allow for this when calculating how much soup you will need for your guests. Savory Brisket 3 - 5 lb. brisket onion soup mix (in a pack, such as Lipton's) yellow mustard Rinse brisket off under clean running water, then place flat in crockpot. Pour powdered onion soup mix over brisket, and top with a generous squeeze of yellow mustard (approximately 1 - 2 tablespoons). Put lid on crockpot and cook on low for 8 - 10 hours. When done, slice brisket against the grain. Take drippings out of crockpot and place into gravy boat to serve with dinner. Drippings can also be made into a kosher gravy by mixing matzah meal with water and adding to drippings. (or if not Kosher, just make gravy my usual way.) Parsley-Dilled New Potatoes Preheat oven to 350 degrees Scrub and quarter about 3 red new potatoes per person Place them in a single layer, in a shallow baking pan (not cookie sheet) Melt about 1 Tbs of butter per person Add Dill and Parsley to desired amount of strength Add Garlic Salt to desired amount of strength Pour butter/herb mixture over potatoes stir to coat Bake for 20 min then toss again Bake another 20 minutes Angel Food Pie 1 1/2 cups white sugar 1/2 tsp.salt 2 (heaping) tsp. cornstarch 2 cups boiling water 2 egg whites, beaten stiffly 2 tsp. vanilla 1 cup crushed pineapple, drained Cool whip or whipping cream--whipped Nuts--chopped Cook the first 4 ingredients until clear. Pour over egg whites and beat rapidly until cool. Add the pineapple and the vanilla. Place in a baked 9 inch pie crust. Let set for 3-4 hours. Top with cream or Kool Whip. Sprinkle with chopped nuts. Chocolate Orange Hazelnut Cake for Passover 6 large eggs, separated 1 and 1/4 cups sugar 6 oz. Potato starch 5 oz. (or a bit more) chocolate (can use semi-sweet or milk, but use a high quality chocolate with a smooth melting texture) 1 cup unsalted butter plus 2 T milk 1 and 1/4 cups ground hazelnut flour 1 t. vanilla extract grated peel of one orange (optional) 1 T powdered sugar (for decoration) Grease the spring form pan with butter (do not flour dust if using during Kosher Passover). Melt chocolate, butter and milk in a double boiler and set aside to cool to warm to the touch. Pre-heat oven to 350 degrees. Separate eggs, putting whites in the mixer bowl, yellows in the glass bowl. Add sugar, vanilla, orange rind to yolks and beat until creamy . Slowly add in chocolate and butter mixture a little at a time, beating until smooth. Add hazelnut flour and potato starch (sift them together). Beat egg whites until VERY stiff. Fold the chocolate mixture into the eggs whites (Hint: use a whisk and whisk them together, pouring it immediately into the spring form pan and putting it immediately in the oven. If you do this quickly it will be fine.) Bake cake for about 45 minutes, or until a knife comes out clean. Remove from oven, remove ring from springform pan, and cool. When cool, slide cake off the bottom of the springform pan, cut off the top to give yourself a flat top and bottom, flip, and dust with powdered sugar. Passover Chocolate Cookies 4 eggs 2 cups sugar 6 1/2 oz. margarine, melted. (Parkay is Kosher) 1 cup matzoh-meal, finely ground 6 Tablespoons cocoa powder, unsweetened, sifted 5 oz. nuts, chopped (I use walnuts) 1 Tablespoon vanilla Preheat oven to 350. In a mixing bowl beat together eggs and sugar, using a wooden spoon, until pale and thick. Beat in melted margarine, matzoh-meal, cocoa powder, nuts and vanilla. Pour the batter into a greased 7x11 pan and bake in preheated oven for about 20-30 minutes. Remove from oven, leave to cool, cut into squares and place in paper cases to serve. These are more like brownies than cookies!!! |
| PASSOVER ON THE WEB |
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| >Virtual Seder Plate (Click on the Seder Plate for explanations, history, and more!) >A Messianic Passover Haggadah |
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