Passover - a time to celebrate!

Passover is the 8-day observance commemorating the freedom and exodus of the Israelites (Jewish slaves) from Egypt during the reign of the Pharaoh Ramses II. It is a time of family gatherings and lavish meals called Seders. The story of Passover is retold through the reading of the Haggadah, the Book of Exodus.

With its special foods, songs, and customs, the Seder is the focal point of the Passover celebration. Passover begins on the 15th night of the Jewish month of Nissan, this year (2000) the first night of Passover is Thursday, April 20th.

Here is my Passover menu:

Traditional Brisket

Find a nice 6-7 pound brisket and lay it on a sheet of heavy aluminum foil, large enough to wrap loosely around the meat and to make a tight seal. Place in a roasting pan.Lay on top of the meat at 6- 10 onions, slice. Now, this looks like a lot but they shrink down and are the spirit of the sauce.) Sprinkle kosher salt, pepper, and if you wish paprika, to taste over the onions.

Combine 3/4 cup of kosher broth with an equal amount of good red wine, and pour over the meat and onions. Wrap the foil around the meat, loosely, but make a nice tight seal at all edges.

Roast in a 350 degree oven for 2 to 3 ½ hours, until tender. Then open the foil and test with a fork.
If it's not tender, reseal and roast for another half hour.

You can serve it another way which is equally wonderful, this is especially delicious if the meat is removed from the oven, after about an hour and a half of cooking, cooled, sliced, and returned to the oven for finishing.

By this time, it can be cooked directly in the roasting pan, covered with the foil. It's O.K. to re-sealing, but unnecessary. The sliced meat absorbs more of the sauce and is delicious even if you "overcook" it. This is also a great way to prepare the brisket in advance. Just refrigerate or freeze it after you slice it, and complete the cooking when you want to serve it.

Charoset

Simple, yet succulent.

1 1/2 cups shredded apples
1/2 cup finely chopped walnuts or pecans
2-3 Tbsp. Honey
1/2 tsp. cinnamon
2 Tbsp. kosher red wine
1" piece grated fresh ginger
Mix all of the above together.
Makes two cups.

Pecan Pie for Pesach
4 eggs
2/3 cup chopped pecan nuts
1 sheet crushed matzos
1 cup sugar

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