Changing Up the Typical Passover Meal

Passover marks the escape from slavery of the Hebrews in ancient Egypt. The seder, a celebratory meal with readings. songs and special symbolic food, is the key ritual of the holiday and dietary restrictions are observed throughout the eight days of Passover.

This means that matzo -- a cracker-like, flatbread made of flour and water -- is the chief starch during that time. The historical explanation for the ban on bread is that the fleeing Israelites did not have the time for their bread to rise; when the mixture was baked, matzo was the result. A symbolic reason given for eating matzo is that as “a poor man’s bread,” it is a reminder to be humble and to not forget what life was like in servitude.

Which leaves observant Jews with matzo, loved by some and described by others as cardboard.

To bring variety to Passover meals, Lynn Beber, a home and careers teacher at Merrick Avenue Middle School and a long-time member of , has conducted cooking demonstrations for members of the Sisterhood.

This year, Beber brought a Mediterranean touch to her presentation, demonstrating spinach pie and roasted eggplant spread, amongst other dishes. Below are some of her recipes.

Roasted Eggplant Spread

Ingredients

1 medium eggplant

2 red peppers

1 red onion

2 cloves garlic, minced

3 Tb olive oil

1 ½ tsp salt

½ tsp pepper

1 Tb tomato paste

Directions

Preheat the oven to 400°.

Cut the eggplant, red pepper and onion into 1 inch cubes.

In a large bowl toss them with garlic, olive oil, salt and pepper.

Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft. Toss a few times during cooking. Cool slightly.

Place the vegetable in a food processor fitted with a steel blade and add the tomato paste.  Pulse 3 or 4 times to blend.

Serve with matzo crackers.

Sephardic Spinach Pie

Potato is used for the crust instead of matzo to provide a different taste.

Ingredients

2 ½ lbs. potatoes, peeled

6 Tbs. melted butter

½ cup milk

salt and pepper to taste

2 eggs, beaten

1 cup grated Parmesan cheese

1 medium onion, chopped

5 garlic cloves, minced

2 lbs. frozen chopped spinach, thawed and drained

2 tsp. dried dill

2 tsp. dried oregano

6 oz. feta cheese

Directions

Preheat oven to 400°.

Grease bottom of 9 x 13 pan with 1 Tb butter and heat in oven.

Cook potatoes until soft. Drain, cool and mash.

Beat in 3 Tb butter, milk, eggs, ½ cup Parmesan cheese, salt and pepper.

Heat 2 Tb butter in a large skillet and sauté garlic and onions. Add spinach, reduce heat and cook for about 5 minutes.

Remove from heat and add dill and oregano. Mix in feta cheese.

Spoon half the potato mixture into the baking pan, pressing down. Layer spinach mixture on top. Spread the remaining potato mixture on top of the spinach. Sprinkle with remaining Parmesan cheese.

Bake 50 minutes or until top is lightly browned.

Serves 8 - 10

Asparagus with Horseradish Butter

Ingredients

2 lbs asparagus, trimmed

1 Tb extra-virgin olive oil

½ tsp each, salt and pepper

2 ½ Tb butter or margarine, softened

1 ½ Tb horseradish, trained

Directions

Preheat oven to 450°.

Spread asparagus on a large baking sheet and toss with oil, salt and pepper.

Roast until tender, about 10 – 15 minutes.

Combine butter and horseradish.

Toss asparagus with horseradish butter.

Serves 6

Charoset Muffins

This recipe is the perfect use for leftover charoset, the apple, nut and wine mixture that is part of the seder ceremony.

Ingredients

1 cup charoset, drained

3 large eggs, beaten

½ cup oil

¾ cup sugar

½ tsp salt

1 Tb lemon juice

1 cup matzo meal

Directions

Preheat the oven to 400°.

Line muffin tin with paper cups.

Separate the eggs. Place whites in a medium bowl and beat with an electric mixer on high until stiff peaks form. Set aside.

Place the yolks in a large bowl and add the oil, sugar, lemon juice, matzo meal and salt. Whisk until thick.

Add the charoset and stir until well blended.

Gently fold in half the beaten egg whites, then fold in remaining whites until well blended.

Fill the prepared muffin tin about ¾ full.

Bake for 20-25 minutes, until the tops are lightly browned and a toothpick inserted into the center comes out clean.

Makes 12 muffins