Passover is a Jewish holiday that begins on the 15th day of the Jewish month of Nissan. It is the first of the three major Jewish festivals that have historical and agricultural significance. It represents the beginning of the harvest season in Israel. However, the most important and most widely celebrated aspect of Passover is the commemoration of the Exodus from Egypt.

The Hebrew word for Passover is “Pesach” and it means “to pass over”. Learning the story of Passover will explain the reason the holiday is called Passover. The story of Passover can be found in the Torah, in the books of Exodus, Numbers and Deuteronomy.

When Joseph, the son of Jacob, moved his family to Egypt during a famine in their homeland, the Israelites were well received and even lived peacefully with the Egyptians for many years. But, the growing Israelite community made Egyptians fearful that they would become too powerful. Because of this fear an Egyptian Pharaoh had the Israelites enslaved, ordering that their firstborn sons be drowned. One of these infants was Moses, who was ultimately rescued by the Pharaoh’s daughter and raised as a member of the Pharaoh’s family.

Moses eventually became aware of his history, his true identity and the cruelty the Israelites must endure. Moses fled from Egypt after killing an Egyptian slave master. He lived as a shepherd for many years until he was compelled by God to return to Egypt and free the Israelites. Moses asked the pharaoh to free the Israelites, but the request fell on deaf ears and the pharaoh refused. God sent one plague after another as Pharaoh continued to deny freedom to the Israelites.

Finally, God struck down the first born male child of all Egyptians. So that no Israelite child would be confused with the Egyptians the Israelites marked their doorframes and God would pass over their homes, sparing their first born. This final plague is the one that sent terror into the hearts of the Egyptian people who then convinced the pharaoh to release the Israelites.

The Israelites departed Egypt as soon as possible, but their worst fear becomes reality: the Egyptian army pursued them. As the Israelites stood before the Red Sea, God parted the sea, letting them pass. The sea returned to its form, drowning the Egyptian army as they continued their pursuit.

Because the Israelites left Egypt in haste there was no time to allow baked bread to rise. Flat, unleavened bread, matzo, is a reminder of the rapid departure of the Exodus. It is traditional to remove all leavened products from the home and to refrain from eating anything leavened for the seven days of the holiday. Eating Matzo is one way in which the Exodus is remembered.

It is also traditional for Jewish families to gather on the first night of Passover for a special dinner called a Seder (meaning “order”). During the Seder the story of the Exodus from Egypt is retold using a special text called the Haggadah. The Seder is a long meal with a specific order that involves prayer, reading of the Haggadah, discussion, singing and eating.

While it is probably easy to omit leavening from the main meal, doing so from desserts becomes challenging. Desserts such as tapioca with fresh fruit and flourless coconut macaroons are a couple of the desserts that have been seen on many a Seder table. Another dessert that has been seen gracing the Seder table are meringues.

Meringues are easy to make and can be flavored in any variety of ways. Even if you don’t celebrate Passover you will enjoy this recipe for Cherry Blossom Meringues. We will begin offering Cherry Blossom Extract (Flavoring, Sakura) After the holiday, keep and eye out on our upcoming posts.

Cherry Blossom Meringues
3 large egg whites
¼ teaspoon cream of tartar
¾ cup powdered sugar
1 teaspoon cherry blossom extract
Natural Food Coloring (we use Natural food coloring whenever possible).

Directions

1. Preheat oven to 200 degrees and place the rack in the center of the oven.
2. Line a baking sheet with parchment paper.
3. In the bowl of your electric mixer, with the whisk attachment beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in the extract.
4. You can form the cookies with a pastry bag fitted with a ½ inch plain tip or decorative tip. Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) tip. Pipe 2 ½ inch rounds of meringue in rows on the prepared baking sheet.
5. Bake the meringues for approximately 1 ½ hours, rotating the baking sheet from front to back half way through baking.
6. The meringues are done when they are pale in color and crisp.
7. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying several hours or overnight.
8. When fully dry the meringues can be covered and stored at room temperature for several days.

Passover is a Jewish holiday that begins on the 15th day of the Jewish month of Nissan. It is the first of the three major Jewish festivals that have historical and agricultural significance. It represents the beginning of the harvest season in Israel. However, the most important and most widely celebrated aspect of Passover is the commemoration of the Exodus from Egypt.

The Hebrew word for Passover is “Pesach” and it means “to pass over”. Learning the story of Passover will explain the reason the holiday is called Passover. The story of Passover can be found in the Torah, in the books of Exodus, Numbers and Deuteronomy.

When Joseph, the son of Jacob, moved his family to Egypt during a famine in their homeland, the Israelites were well received and even lived peacefully with the Egyptians for many years. But, the growing Israelite community made Egyptians fearful that they would become too powerful. Because of this fear an Egyptian Pharaoh had the Israelites enslaved, ordering that their firstborn sons be drowned. One of these infants was Moses, who was ultimately rescued by the Pharaoh’s daughter and raised as a member of the Pharaoh’s family.

Moses eventually became aware of his history, his true identity and the cruelty the Israelites must endure. Moses fled from Egypt after killing an Egyptian slave master. He lived as a shepherd for many years until he was compelled by God to return to Egypt and free the Israelites. Moses asked the pharaoh to free the Israelites, but the request fell on deaf ears and the pharaoh refused. God sent one plague after another as Pharaoh continued to deny freedom to the Israelites.

Finally, God struck down the first born male child of all Egyptians. So that no Israelite child would be confused with the Egyptians the Israelites marked their doorframes and God would pass over their homes, sparing their first born. This final plague is the one that sent terror into the hearts of the Egyptian people who then convinced the pharaoh to release the Israelites.

The Israelites departed Egypt as soon as possible, but their worst fear becomes reality: the Egyptian army pursued them. As the Israelites stood before the Red Sea, God parted the sea, letting them pass. The sea returned to its form, drowning the Egyptian army as they continued their pursuit.

Because the Israelites left Egypt in haste there was no time to allow baked bread to rise. Flat, unleavened bread, matzo, is a reminder of the rapid departure of the Exodus. It is traditional to remove all leavened products from the home and to refrain from eating anything leavened for the seven days of the holiday. Eating Matzo is one way in which the Exodus is remembered.

It is also traditional for Jewish families to gather on the first night of Passover for a special dinner called a Seder (meaning “order”). During the Seder the story of the Exodus from Egypt is retold using a special text called the Haggadah. The Seder is a long meal with a specific order that involves prayer, reading of the Haggadah, discussion, singing and eating.

While it is probably easy to omit leavening from the main meal, doing so from desserts becomes challenging. Desserts such as tapioca with fresh fruit and flourless coconut macaroons are a couple of the desserts that have been seen on many a Seder table. Another dessert that has been seen gracing the Seder table are meringues.

Meringues are easy to make and can be flavored in any variety of ways. Even if you don’t celebrate Passover you will enjoy this recipe for Cherry Blossom Meringues. We will begin offering Cherry Blossom Extract (Flavoring, Sakura) After the holiday, keep and eye out on our upcoming posts.

Cherry Blossom Meringues
3 large egg whites
¼ teaspoon cream of tartar
¾ cup powdered sugar
1 teaspoon cherry blossom extract
Natural Food Coloring (we use Natural food coloring whenever possible).

Directions

1. Preheat oven to 200 degrees and place the rack in the center of the oven.
2. Line a baking sheet with parchment paper.
3. In the bowl of your electric mixer, with the whisk attachment beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in the extract.
4. You can form the cookies with a pastry bag fitted with a ½ inch plain tip or decorative tip. Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) tip. Pipe 2 ½ inch rounds of meringue in rows on the prepared baking sheet.
5. Bake the meringues for approximately 1 ½ hours, rotating the baking sheet from front to back half way through baking.
6. The meringues are done when they are pale in color and crisp.
7. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying several hours or overnight.
8. When fully dry the meringues can be covered and stored at room temperature for several days.

In terms of food for Easter and Passover many different varieties come to mind, some of them very particular to individual families and some of them universal. One of the most commonly eaten foods, worldwide, on both holidays is leg of lamb. Lamb is a symbol for both the Jewish and Christian faith.

Lamb is widely available at springtime. The Jewish tradition of eating lamb during Passover, the holiday that commemorates the Exodus, originated with the sacrifice of lamb that each Jewish family made during the Exodus. For Christians it was Christ who became the Passover Lamb and the lamb became the symbol for His sacrifice on the cross. Lamb symbolizes rebirth, rejuvenation and sacrifice.

In America making a leg of lamb is something done once a year, for the spring holidays. In some cultures cooking with lamb is a part of their every day fare. For a generation of Americans lamb became famous, but not in the form of a delicious roast. An adorable puppet named “Lamb Chop” was a part of many American children’s childhood.

I was a small child when I first saw “Lamb Chop”. And, at that young age I was astonishment to learn that Shari Lewis named her famed puppet “Lamb Chop” after her favorite meal. For years I would turn my back on my family’s traditional lamb pie, which was made once a year for Easter Sunday. However, the aroma was so enticing that one year I gave in and tasted it. While it was dry (forgive me Nonna), it did have a delicious flavor.

I make lamb once a year, maybe twice. I prefer to make a delicious rack of lamb and not my family’s traditional lamb pie. A perfectly seasoned rack of lamb will draw out the wonderful natural flavors and who better to coax out these flavors than Jacque Pepin? Along with the recipe for rack of lamb Provencal from “Essential Pepin”, Jacques Pepin offers some very sound advice, especially when preparing a holiday meal for a large crowd:

“Since rack of lamb is expensive, serve it as part of a complete menu, preceded by a first course and followed by a salad, then dessert. The more elaborate the menu, the smaller portions of meat required.”

Rack of Lamb Provencal (Jacques Pepin)

Ingredients

1 (single) rack of lamb (about 1 ¼ pounds), trimmed of most of the surface fat
¼ teaspoon salt
¼ teaspoon black pepper
2 shallots, minced
3 tablespoons chopped parsley (fresh)
1 garlic clove, minced
1/8 tspn thyme (or herbs de Provence)
1 oz firm white bread processed into ½ cup crumbs
2 tbsp butter, melted
½ cup Basic Brown Sauce (Recipe to follow. Make this in advance.)

Directions

1. Preheat the oven to 425 degrees.

2. Heat a large heavy skillet over high heat. Sprinkle the rack of lamb with salt and pepper and place meat side down on the skillet. Brown the meat and then holding the rack with tongs, sear it on the bottom. (This sears the lamb on all sides, not cooking it.)

3. Remove lamb from the skillet. Set the skillet aside and place the rack meat side up in a roasting pan.

4. Combine the shallots, parsley, garlic, dried herbs, breadcrumbs and melted butter in a bowl, mixing lightly with a fork.

5. Press the mixture over the top of the rack of lamb.

6. Roast for 12 to 15 minutes. Place under the broiler for a minute or two if the bread crumbs don’t brown enough when finished.

7. Transfer rack of lamb to a plate, let rest, on top of the stove for about 10 minutes.

8. Skim the excess fat from the skillet and add the brown sauce. Stir to melt all the juices. Strain the sauce before serving.

9. Carve the rack of lamb between the ribs to serve.

Brown Sauce

Ingredients

4 pounds veal or beef bones (shins, necks, tails..talk to your butcher)
1 pound chicken bones (necks, wings, backs)
2 cups diced onions
1 cup diced carrots
1 cup diced celery
6 garlic cloves, crushed but not peeled
1/3 cup all purpose flour, dissolved in 1 ½ cup water
¼ cup dry white wine
¼ cup tomato paste
8 quarts cold water
2 tbs dark soy sauce
1 tsp black peppercorns
3 bay leaves
1 tsp thyme

Directions

1. Put the bones in a large stockpot and cook over high heat, stirring occasionally, for 15 minutes. Reduce heat to medium and cook for another 15 minutes, until they are browned and have rendered some fat. (There should be enough fat on bones and in the skin to brown the bones.)

2. Add the onions, carrots, celery and garlic. Cook for another 15 minutes or until vegetables are lightly browned.

3. Drain the bones and vegetables in a colander to eliminate the fat and return them to the pot.

4. Add the flour mixture, tomato paste, water, wine and soy sauce, peppercorns, bay leaves and thyme to the pot and bring to a boil. Then, reduce the heat and simmer slowly, uncovered for about 8 cups. Skim off and discard the foam. Strain the sauce.

5. The sauce can be kept in the refrigerator for up to 1 week or divided into small containers and frozen.
This is a fantastic brown sauce and well worth the effort that yields enough for a lot of uses. Give it a try; you will be happy with the results!

Photography Data:
Vichaya Kiatying-Angsulee
ApertureFNumber: f/18.0
Make: Canon
Model: Canon EOS 5D Mark II
ExposureTime: 25/1
FNumber: 18/1
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 3/1
MeteringMode: 5
Flash: 16
FocalLength: 100/1

In terms of food for Easter and Passover many different varieties come to mind, some of them very particular to individual families and some of them universal. One of the most commonly eaten foods, worldwide, on both holidays is leg of lamb. Lamb is a symbol for both the Jewish and Christian faith.

Lamb is widely available at springtime. The Jewish tradition of eating lamb during Passover, the holiday that commemorates the Exodus, originated with the sacrifice of lamb that each Jewish family made during the Exodus. For Christians it was Christ who became the Passover Lamb and the lamb became the symbol for His sacrifice on the cross. Lamb symbolizes rebirth, rejuvenation and sacrifice.

In America making a leg of lamb is something done once a year, for the spring holidays. In some cultures cooking with lamb is a part of their every day fare. For a generation of Americans lamb became famous, but not in the form of a delicious roast. An adorable puppet named “Lamb Chop” was a part of many American children’s childhood.

I was a small child when I first saw “Lamb Chop”. And, at that young age I was astonishment to learn that Shari Lewis named her famed puppet “Lamb Chop” after her favorite meal. For years I would turn my back on my family’s traditional lamb pie, which was made once a year for Easter Sunday. However, the aroma was so enticing that one year I gave in and tasted it. While it was dry (forgive me Nonna), it did have a delicious flavor.

I make lamb once a year, maybe twice. I prefer to make a delicious rack of lamb and not my family’s traditional lamb pie. A perfectly seasoned rack of lamb will draw out the wonderful natural flavors and who better to coax out these flavors than Jacque Pepin? Along with the recipe for rack of lamb Provencal from “Essential Pepin”, Jacques Pepin offers some very sound advice, especially when preparing a holiday meal for a large crowd:

“Since rack of lamb is expensive, serve it as part of a complete menu, preceded by a first course and followed by a salad, then dessert. The more elaborate the menu, the smaller portions of meat required.”

Rack of Lamb Provencal (Jacques Pepin)

Ingredients

1 (single) rack of lamb (about 1 ¼ pounds), trimmed of most of the surface fat
¼ teaspoon salt
¼ teaspoon black pepper
2 shallots, minced
3 tablespoons chopped parsley (fresh)
1 garlic clove, minced
1/8 tspn thyme (or herbs de Provence)
1 oz firm white bread processed into ½ cup crumbs
2 tbsp butter, melted
½ cup Basic Brown Sauce (Recipe to follow. Make this in advance.)

Directions

1. Preheat the oven to 425 degrees.

2. Heat a large heavy skillet over high heat. Sprinkle the rack of lamb with salt and pepper and place meat side down on the skillet. Brown the meat and then holding the rack with tongs, sear it on the bottom. (This sears the lamb on all sides, not cooking it.)

3. Remove lamb from the skillet. Set the skillet aside and place the rack meat side up in a roasting pan.

4. Combine the shallots, parsley, garlic, dried herbs, breadcrumbs and melted butter in a bowl, mixing lightly with a fork.

5. Press the mixture over the top of the rack of lamb.

6. Roast for 12 to 15 minutes. Place under the broiler for a minute or two if the bread crumbs don’t brown enough when finished.

7. Transfer rack of lamb to a plate, let rest, on top of the stove for about 10 minutes.

8. Skim the excess fat from the skillet and add the brown sauce. Stir to melt all the juices. Strain the sauce before serving.

9. Carve the rack of lamb between the ribs to serve.

Brown Sauce

Ingredients

4 pounds veal or beef bones (shins, necks, tails..talk to your butcher)
1 pound chicken bones (necks, wings, backs)
2 cups diced onions
1 cup diced carrots
1 cup diced celery
6 garlic cloves, crushed but not peeled
1/3 cup all purpose flour, dissolved in 1 ½ cup water
¼ cup dry white wine
¼ cup tomato paste
8 quarts cold water
2 tbs dark soy sauce
1 tsp black peppercorns
3 bay leaves
1 tsp thyme

Directions

1. Put the bones in a large stockpot and cook over high heat, stirring occasionally, for 15 minutes. Reduce heat to medium and cook for another 15 minutes, until they are browned and have rendered some fat. (There should be enough fat on bones and in the skin to brown the bones.)

2. Add the onions, carrots, celery and garlic. Cook for another 15 minutes or until vegetables are lightly browned.

3. Drain the bones and vegetables in a colander to eliminate the fat and return them to the pot.

4. Add the flour mixture, tomato paste, water, wine and soy sauce, peppercorns, bay leaves and thyme to the pot and bring to a boil. Then, reduce the heat and simmer slowly, uncovered for about 8 cups. Skim off and discard the foam. Strain the sauce.

5. The sauce can be kept in the refrigerator for up to 1 week or divided into small containers and frozen.
This is a fantastic brown sauce and well worth the effort that yields enough for a lot of uses. Give it a try; you will be happy with the results!

Photography Data:
Vichaya Kiatying-Angsulee
ApertureFNumber: f/18.0
Make: Canon
Model: Canon EOS 5D Mark II
ExposureTime: 25/1
FNumber: 18/1
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 3/1
MeteringMode: 5
Flash: 16
FocalLength: 100/1