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Around the world, holiday celebrations center around the symbolic nature of food. For New Years, in the U.S., we eat coin-shaped, black-eyed peas with wishes for wealth while the Chinese slurp long noodles in hopes of a long-lasting life. Each Spring, the Jews devote an entire holiday to an emblematic meal: the Passover seder.
At the seder, the story of the Jews escaping from slavery in Ancient Egypt is told. Imagine a participatory dinner theater where the guests act out the play with edible props; this is what makes seders so special. Guests eat horseradish to embody the bitterness of slavery, an apple, wine, walnut compote, charoset, that represents the mortar Jews used as enslaved builders, and, the core of Passover eats, matzo. As the story goes, the Jews fled so quickly that their bread did not have time to rise, hence the consumption of this cracker-like, unleavened wafer.
Following the storytelling, a scrumptious meal is served—this is a holiday after all!—featuring traditional dishes. Just as non-Mexicans down margaritas for Cinco de Mayo, you don’t have to be Jewish to savor the delicacies of Passover. This year Passover runs from April 14-22. Here’s where to nosh in Seattle:
At Maria Hines’ organic, Mediterranean restaurant, a 4-course Passover meal will be offered the first two nights of Passover, April 14-15. Hines has created a mouthwatering menu inspired by the seder plate and infused with her James Beard Award-winning prowess, including a braised lamb shank, sablefish ball soup and port poached pears for dessert. Check out the full menu here. For reservations call 206-706-2977.
Goldberg’s brings a New York-style Jewish deli to Bellevue. Using Brooklyn purveyors like Acme Smoked Fish, Goldberg’s serves Jewish stalwarts like matzo ball soup, potato latkes, brisket, and matzo brie, a tasty egg n’ matzo scramble. Their special Passover menu offers charoset, gefilte fish, potato kugel and the like for an at-home seder.
Stopsky's menu reflects their motto: “tradition, updated.” Savor gussied up Jewish fare like latke benedict, smoked whitefish and eggs, chopped liver, and their famous, house-pickled veggies at this Mercer Island upscale deli and market. Their new craft cocktail menu will get you in the holiday spirit.
Grand Central Bakery
Be sure to save room for dessert! At Grand Central Bakery coconut macaroons, a Passover classic, will be made daily until April 24th.
Tag Archives: kosher for Passover
Passover, an eight-day holiday that celebrates when the Jews were freed from slavery in Egypt, seems to be a great gluten-free holiday. On Passover, we cannot eat any leavened bread — basically, no wheat, rye, barley, spelt or oats. Sounds great so far, right? But here’s the rub: On Passover, we eat matzo, which is made from wheat. Many Passover foods are made with matzo meal, so you need to read labels carefully to avoid matzo meal. Still, Passover is a great opportunity to stock up on some gluten-free foods that are hard to find year-round.
Gluten-free Passover foods are either marked as “gluten free” or as “non-gebrokts” (which means it does not contain matzo meal and is therefore gluten-free). While there are many gluten-free Passover products, many of them are expensive, don’t taste great and don’t have much nutritional value. That’s due to Passover prohibitions against other foods such as rice, corn and soy, which means that most Passover products rely on potato starch and lack in taste and nutrition.
I used to buy bags of gluten-free products during Passover, but I don’t do that as much anymore. (Well, that’s what I say, but my grocery bills and pantry indicate otherwise.) I skip most of the Passover cookies and cake mixes, as well as the Passover noodles, waffles and pizza made with potato flour they’re simply not worth the poor taste and the expense.
If you can find a grocery store with a large kosher section, or a dedicated kosher grocery store, look for these gluten-free, kosher for Passover products that have made it into my grocery cart. (These represent my personal opinion. I am not compensated for reviews, nor did I accept free samples.)
Passover Good Eats
All year long, I’ve been offering up soups, salads, entrees and desserts that are easy and delicious. With Passover coming up soon, Jewish cooks everywhere are in a panic, looking for recipes and ideas that work for the week-long holiday. Well, look no further. Here are seven Nosh Pit recipes that are perfect for Passover, with little or no changes made at all. Plus, stick around until the end and I’ll share a recipe for something that will become a Passover (and year round) staple.
– This recipe needs no changes for Passover, and it is a great staple for the seder meals or everyday.
– To adapt this recipe for Passover, just skip dredging the beef in flour, and brown it directly in the oil. It won’t make a huge difference in the final product. This stew will be a welcome, flavorful addition any night of Passover.
– All the main ingredients work in this dish for Passover, but instead of using soy sauce and sesame oil to flavor, experiment with other spices and herbs.
– Another recipe that needs no adaptation for Passover. I’m a huge fan of chicken soup (especially with matzah balls!) but a little change is welcome too. Use up the last of the winter leeks in this hearty dish.
– Over the past few years quinoa has become the hot new dish on Passover. It is nutty, toasty, and a welcome change from heavier potato dishes. This recipe needs no adapting, so enjoy as is!
– I’m already hoping to make this recipe again over Passover, because it is so fun and tasty. To adapt, just coat the chicken in matzah meal instead of bread crumbs – it will still have a nice, crispy crust.
– This fun soup would be a great meal for any day of Passover. To adapt it for the holiday, omit the rice (if you don’t eat kitniyot) and use matzah meal in the meatballs instead of bread crumbs.
You didn’t think I would leave you without a new recipe, did you? While I honestly don’t believe that cooking for Passover has to be hard, there are some things that are a touch challenings. One of them is having to switch up some of the brands for staple ingredients, like ketchup, mayonnaise, juice, margarine, etc. For some reason, which I have yet to figure out, Passover mayonnaise is always found lacking. So just make your own instead! This version keeps about a week, so make it the day before the holiday begins, and keep it for use throughout.
If you don’t have a blender or food processor (or even immersion blender) for Passover, you can make this by hand, with a whisk and some serious elbow grease – it’s what I did, because I’m strange.
2 egg yolks
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon sugar
1/4 teaspoon black pepper
1 tablespoon lemon juice
2 tablespoons white wine vinegar
1 1/2 cups vegetable oil
Whisk or blend together the egg yolks and salt, garlic powder, sugar and pepper.
Mix the lemon juice and vinegar together and add half of it to the egg mixture. Whisk or blend vigorously to combine.
Begin to add the oil, just a few drops at a time, whisking or blending continously, until the mixture begins to thicken and lighten a little.
Add the oil in a thin but steady stream, whisking or blending constantly, until half of the oil is incorporated.
Add in the rest of the lemon juice/vinegar mixture and combine well.
Continue adding the rest of the oil in a thin stream until all of it is incorporated. Store tightly covered in the fridge for up to a week.
Nosh Pit Weekly Planner: April 13–19
Wed, April 13
Pint For a Pint
If you’re into donating blood for beer, then this event is clearly for you. This week through Friday, April 15, Bloodworks Northwest has joined philanthropic forces with Pike Brewing Company : Those who register to donate blood will receive a $6 voucher to the Pike Pub. Six bucks gets you a pint of Pike pale ale to put some color back in your cheeks or anything else on the menu that you fancy.
Thu, April 14
The French Pig: Whole Animal Butchery and Charcuterie Masterclass
The meat obsessed and ultimate food do-it-yourselfers take note: This Thursday Kate Hill of the Kitchen at Camont and master butcher/charcutier Dominique Chapolard are coming to Seattle to teach a seven-hour class on transforming a whole carcass into a butcher’s dozen of French-style charcuterie goods. Even if you have a whole Thursday to spare, this masterclass isn’t for the uninitiated it’s designed for chefs, farmers, and butchers, but experienced nose-to-tail amateurs who can hold their own should fit right in. The class will be held from 9 to 5 at Seattle Culinary Academy and registration is $395.
Fri, April 15
Tarsan i Jane Pre-Opening Popups
In lieu of a May 5 opening, the new Spanish restaurant in the former Tray Kitchen space is introducing itself through six-course tastings this month. Get a preview of the forthcoming Valencian and Catalonian–inspired menu through dishes such as an intriguing uni flan and a fresh goat milk ice cream with a berry compote. There will be four popups: April 15 and 16, and April 22 and 23 all at $55 per person. Make reservations by emailing Tarsan i Jane .
Sat, April 16
World Passover with Joan Nathan at Hot Stove Society
The award-winning cookbook author and food scholar in all things Jewish cuisine is stopping through Seattle for a demonstration in spring passover dishes. Tom Douglas’ cooking school in Hotel Andra is hosting Joan Nathan’s demo in which attendees will sip on wine or beer and taste some recipes from her most recent cookbook, Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France. There will be m’soki , a spring vegetable ragout, Moroccan salmon with red peppers and fava beans, and a chocolate almond torte from a four-hundred-year-old recipe. The class, which runs from 4 to 6 on Saturday, is $95 more details at the Hot Stove Society website .
Sun, April 17
Sunday Night Supper With Cookbook Author Sarah Britton
Nestled on the corner of 19th and Mercer St, Tallulah’s is hosting a three-course meal fit for a warm, spring evening. In the spirit of Sarah Britton’s blog and cookbook, My New Roots , the plant-based dinner will highlight fresh, local produce over communal seating and family-style plating. There are two sessions Sunday evening at 5 and again at 7:30. Tickets are $40 and guests can pick up a copy of Britton’s book and have it signed at the event.
Ticket alert: Bastille Summer Rooftop Dinner Series on Sale April 15
Oh snap, this Friday snatch up tickets to Ballard’s most coveted dinner spot bathed in summer sun. Bastille historically sells out of its summer dinner series, so this year there will be 28 Monday and Tuesday evening dinners—twice as many chances for Olympic Mountain views as last year. The evening begins with a cocktail and rooftop garden tour about 45 minutes before the communal dinner, which starts at 6:30. Chef Jason Stoneburner’s menu will be based on the week’s local harvest, but expect dishes like chilled leek soup, cured King salmon with slow-roasted sun gold tomatoes, grilled short rib with sweet peas and spicy radish, and Bing cherry tarte tatin for dessert. Tickets are $165 and go on sale Friday at 9am.
Seder Foods (and Desserts, obviously)
Ready to break free from the kitchen, but don’t want to sacrifice taste? Try the Ready-to-Go Passover Dinner from The Challah Connection. This elevated menu features Ashkenazi favorites like Bubby’s Homestyle Gefilte Fish with a side of Carrot Tzimmes and Matzah Ball Soup along with updated recipes such as the duo of Pomegranate Glazed Brisket and Tarragon Lemon Roasted Chicken.
Have the main courses under control and just looking for a fabulous finish? The Challah Connection has several luscious dessert options. Treat yourself and guests to the indulgence of the Decadent Desserts Collection Deluxe or the Dayenu Dessert Tray with their assortments of rich Passover cakes, bonbons, rum balls, and other finely crafted sweets. Surprise the family with an abundance of fruits and nuts from the Premium Gift Tower , or satisfy sugar cravings with over two pounds of colorful desserts from the Passover Chocolate & Candy Collection .
For something extra special to nosh on, check out the Ultimate Halva Collection and Gourmet Macaroon Madness Collection. These unique desserts will leave Seder participants raving for holidays to come, all without any sweat on your part.
9 Egg Passover Sponge Cake
WHY I LOVE THIS RECIPE: This recipe originally came from my mother. When I was a child, my mother would make these Passover cakes for my family. Because they were not made at any other time of the year, I looked forward to Passover and getting to enjoy them. As I got older, I started helping my mother make them, and eventually made them myself. They remind me of Passover and my childhood. The sponge cake is very tall and light, because of the 9 eggs. Most other sponge cakes have only 4-6 eggs, so this recipe is unique. This very special recipe was passed from my mother to me, and I passed it on to my nephew and his wife.
9 Egg Passover Sponge Cake
- 9 eggs, separated
- 6 Tbsp water
- ¼ cup lemon juice
- 2 cups sugar
- ¾ cup unsifted Manischewitz® Cake Meal
- ¾ cup unsifted Manischewitz® Potato Starch
- 2½ tsp grated lemon rind
- ½ tsp salt, if desired
Invert pan and cool thoroughly before removing from pan.
The Tracing Roots & Building Trees project paired teens from Tucson Hebrew High with residents of Handmaker Jewish Services for the Aging to remember stories and favorite foods together. From this experience a cookbook, “L’dor v’dor: From Generation to Generation: Stories and Memories around Family and Food, was published.
Passover Seattle: Where to Nosh - Recipes
People rarely associate Judaism with Italy, probably because Rome has hosted the seat of the Catholic Church for close to 2000 years. Jews arrived long before the Christians, however. Jewish traders built one of the first synagogues in Ostia Antica (an area just outside of present day Rome) during the second century BC. With time the Jewish population grew and swelled and historians have calculated that by the reign of Tiberius (14-37 AD), there were more than 50,000 Jews living in Rome and dozens of Jewish communities scattered throughout the Roman territory.
Like their fellow countrymen, Italian Jews suffered through thousands of years of invasions that followed the fall of the Roman Empire, but they managed to live fairly peacefully almost everywhere — from Venice, where the Isola della Giudecca (across the canal from Piazza San Marco) is so named because it was the home of many Jews, to the Arab lands of south Italy. At least until 1492, when the Spaniards drove the Arabs back across the Mediterranean Sea into Africa and turned the liberated territories of Sicily and Southern Italy over to the Inquisition. Southern Italian Jews fled north to more tolerant regions, where they were joined by Jews from other parts of Europe as well. Florence, Torino, Mantova and Bologna all had strong Jewish communities during the renaissance.
Edda Servi Machlin, whose father was the Rabbi in the Tuscan town of Pitigliano, joined the partisans in the hills when Italy surrendered to the Nazis in 1943. After the war, she settled in the United States and raised a family. However, she didn’t forget her homeland, nor the foods her family ate. Through the years, she has lectured widely on Italian Jewish life and gathered her recollections of life and cuisine into a book titled, The Classic Cuisine of the Italian Jews.
The Jewish people celebrate Passover as a commemoration of their liberation over 3,300 years ago from slavery in ancient Egypt. When the Pharaoh freed the Israelites, it is said that they left in such a hurry that they could not wait for bread dough to rise. For the duration of Passover no leavened bread is eaten and that is why Passover is also called “The Festival of the Unleavened Bread”. Matzo (flat unleavened bread) is a symbol of the holiday. Other scholars teach that in the time of the Exodus, matzo was commonly baked for the purpose of traveling because it did not spo[l and was light to carry, suggesting that matzo was baked intentionally for the long journey ahead.
The Passover Meal By Dora Artist
It is traditional for Jewish families to gather on the first night of Passover for a special dinner called a seder. The table is set with the finest china and silverware to reflect the importance of the meal. During this meal, the story of the Exodus from Egypt is retold using a special text called the Haggadah. The Passover seder is one of the great traditions of the Jewish faith, but it can also be a test of endurance. As the premeal chants and readings stretch on, empty stomachs growl and attention wanes until the moment when the charoset is passed around. “With unleavened bread and bitter herbs they shall eat it,” is recited while biting into the Passover matzoh, horseradish and charoset. One of the most revered of Jewish dishes, it closes the ceremony and begins the feast.
Passover Seder Plate
Charoset comes from the Hebrew word cheres, which means “clay.” Charoset is a dense fruit paste that represents the mortar used by the ancient Hebrew slaves in Egypt to make bricks.
Because Passover celebrates freedom, a small amount of charoset is placed on the seder plate as a reminder to Jews that they were once slaves and they should not take their freedom for granted.
Recipes for charoset are as many as there are Jewish people. Italian varieties vary from family to family, including everything from almonds, apples and pears to chestnuts, oranges and even hard-boiled eggs.
Passover Seattle: Where to Nosh - Recipes
Quilter, writer, activist and artist Robin Berson has lovingly created a poignant memorial quilt to keep alive the memories of the workers who lost their lives in the Triangle Shirtwaist Factory fire. The artwork is made even more powerful because of its medium - carefully pieced-together cloth - recalling the labor of the workers who were sewing when disaster struck. Performance artist LuLu LoLo will present an excerpt of her one-woman show about the fire, Soliloquy for a Seamstress. Refreshments served.
Co-sponsored by the Remember the Triangle Fire Coalition. The quilt will remain on exhibit at the Museum through March 17.
Milk Chocolate frogs? White Chocolate hail? Who knew Passover plagues could be so sweet? Join us for a special holiday family program. First, it's matzoh madness as families track down a trail of dry and crumbly clues. From basement to balcony, young sleuths uncover hidden matzoh and discover how the Eldridge Street Synagogue tells its own Passover story of freedom. Then, plagues so good, they won't scare anyone away. Create (and eat) your own chocolate plagues and add a sweet touch to your family seder. Hear children's author Fran Manushkin read from "The Matzah that Papa Brought Home," and make a holiday art project too!
Journey into the kishkes of the old Jewish Lower East Side on this tasty walking tour. Our annual neighborhood expedition visits culinary and historic landmarks of the Lower East Side including Streit's Matzoh, The Pickle Guys, and the former site of Schapiro's Wine. The tour begins at the 1887 Eldridge Street Synagogue with a brief history and a sampling of Passover noshes, including chocolate-covered matzoh, freshly ground horseradish, and kosher-for-Passover schnapps. We then follow in the footsteps of turn-of-the-century immigrants preparing for the holiday, enjoying treats from area merchants along the way.
This March, more than 350 elementary school children will make their way to the Eldridge Street Synagogue to learn about Passover customs and foods as part of our "Celebrate with Us!" holiday program. Children sing, act, and munch through the ancient story of Passover discovering what the Festival of Freedom means. According to Judy Greenspan, Education Director, the Museum's Passover programming is one of our most popular. "This is a perfect example of kids responding to a great story whether it's new or 1,000 years-old. Kids of all backgrounds relate to the injustice of slavery and the need to be free, and enjoy re-enacting the encounter between Moses and Pharaoh.
Designed for students of all backgrounds studying world cultures, holidays, and NYC neighborhoods. No prior knowledge of Jewish holidays needed. $6 per student with subsidies available. For more information, contact Judy Greenspan at 212.219.0302 x 6 or email [email protected]
Meet new friends and enjoy a drink at the Museum's monthly happy hour for people in their 20s and 30s. This month our theme is Board Games. Apples to Apples, Scattergories, Taboo, Trivial Pursuit, you name it!
$10 per person $5 for our Facebook friends.
Become a part of the Museum's vibrant social media community by becoming a fan of our Facebook page. We post information about upcoming special events fun facts about the art, architecture and history of our amazing landmark and we also love to hear from you.
Modern Manna recipe / Chrein (Jewish-style horesradish)
Modern Manna recipe / Chicken liver with caramelized onion over mashed potatoes
Modern Manna recipe / Cold borscht with egg yolk
What goes on a seder plate?
It is simple to make and most recipes include horseradish, beets, vinegar, salt and sugar. You can control its strength by adding as much horseradish as you like and you add nothing that sounds like Cellulose or Xanthan Gums, whatever that means (and yes, some store bought horseradish chreins do include it). Of course it will also give you the satisfaction of preparing yet another dish by yourself.
The chrein recipe I’ve attached here is from a wonderful restaurant in Haifa, called Maayan Ha’Bira (spring of beer, in Hebrew), a famous Ashkenazi institution in town. Their chrein is strong and tangy and goes well with their chopped liver and smoked meat. It will work well with your gefilte fish as well.
But the unknown advantage of preparing your own chrein is the simple beet soup you get when you from cooking the beets for the recipe.
Since we’re talking about poor-men kitchen here, and as your grandmother told you, "do not throw away food when there are hungry kids in Africa!" this deep purple water has to be used.
So for lunch before the seder in many Ashkenazi households, in the middle of a chaotic kitchen filled with the aromas of fish stock and matzo ball soups, tired but adrenaline-pumped cooks would drink a simple borscht, often mixed with egg yolks, or serve it over boiled potatoes with a side of sour cream.
My dear friend Denyse Tannenbaum told me about her before-the-seder-borscht experience:
“Throughout my life I have eaten beet borscht once a year, every year, at the same time and in the same place. It is Passover, I am in Toronto, and I have been working (or keeping the chefs who are working company) in the Passover basement kitchen of my mother's kosher home.
"We are four women, my grandmother, adorable as always with a pink glow on her round cheeks from the exertion of rolling 200 knaidel for the chicken soup we will be eating during the seder my mother, supervising all kitchen activities, including the grating of the horseradish and the peeling of the dozens of boiled eggs Jacqueline, our live-in housekeeper from Switzerland, who knows the location of every pot and potato grater and is a genius at peeling an egg without losing a dimple of white and my sister and I, the extras, who offer help with the stirring or grating or rolling while relentlessly prodding our mother to sing us some opera to entertain us, which she does to our unanimous delight. She is a small woman with a big voice. Eventually we all sing along and end up miscounting the eggs, the knaidel, or both.”
“We break at lunch for beet borscht with the rest of the family. It is our last meal before the seder's dinner, many hours later. A practical woman on a busy day, my mother makes her borscht out of a few cans of beets,” added Denyse (rruining my theory about the homemade chrein).
Passover Meals to Take Home
Passover begins at sundown on April 6. If you don’t want to do the cooking this year, pick up something festive and delicious at one of these specialty grocery stores or delicatessens.
PCC Market Seward Park
Sunday, April 1
9:00am – 2:00pm
5041 Wilson Ave. S.
Seattle, WA 98118
In cooperation with the Va’ad HaRabanim of Greater Seattle, PCC is offering a special sale of certified Kosher bulk foods for Passover at our Seward Park store. Baking and cooking essentials — including nuts and nut butter, honey, maple syrup, cooking oils, spices, tea, coffee and grains — will be available in their bulk department. Additionally, the View Ridge PCC will offer prepackaged bulk items — packaged under the supervision of Va’ad HaRabanim of Greater Seattle — beginning March 28 and continuing through Passover.
1001 S. Myrtle St.
Seattle, Washington 98108
Why Cook This Holiday? Order your delicious prepared cuisine, Kosher for Passover! With a $50 or more order, you can have your meal delivered. Entrées, sides and desserts. Order just what you need for the perfect family seder. Order and delivery service information online.
3016 78th Ave SE
Mercer Island, WA 98040
Stopsky’s aims to revive and modernize the delicatessen by taking the best of Jewish cuisine while rooting it in the Pacific Northwest’s freshest ingredients. Stopsky’s features an in-house, from scratch menu prepared by theirExecutive Chef, Shane Robinson. Their bakery is led by Columbia City Bakery co-founder Andrew Meltzer. Call in advance to have a platter made to order, or swing in to pick up some amazing Mr. Paul’s Matzoh Ball Soup to-go.
Whole Foods Markets
1026 NE 64th Street
Seattle, WA 98115
Whole Foods carries a huge menu of prepared Passover entrées, sides and desserts for your family seder. Order online at http://www.wholefoodsmarket.com/shop, and pick up in store between April 6 – 8. Whole Foods will also carry holiday items in store between March 4 and April 15. For a Whole Foods Market near you, check the website at http://www.wholefoodsmarket.com.
Goldberg’s Famous Delicatessen
3924 Factoria Blvd. SE
Bellevue, WA 98006
Goldberg’s offers an entire holiday catering menu for pick-up only. From full meals to individual sides, salads and desserts, you are welcome to choose what you’d like from Goldberg’s. Also pop into their deli for their selection of Passover groceries.