Passover Recipes From Detroit Chefs

Passover celebrates the time when Israelites were freed from slavery in Egypt. During the 10 plagues, the last and worst plague was the death of all first-born Egyptians. The Israelites (Jews) were to put the blood of a lamb on the doorposts outside their houses, so the "spirit of the Lord" knew to pass over their first-borns - that is why the holiday is named "Passover." Also, when the Pharaoh freed the Israelites, they didn't have time to wait for bread to rise (leaven), so Jews now eat matzah (unleavened bread) to symbolize this. Passover typically lasts seven to eight days, and during that time, those who observe it stick to traditional recipes.

Cari Herskovitz Rosenbloom
Chef Cari Kosher Catering
13151 W. 10 Mile Road
Oak Park, MI 48237
(248) 770-6521
www.chefcari.com

Below are three Passover recipes by Chef Cari Herskovitz Rosenbloom, chef and owner of Chef Cari Kosher Catering. She is a 2000 graduate of the Natural Gourmet Institute of Food and Healing in New York City, and started Chef Cari Kosher Catering when she felt the need for a healthful modern option for kosher food in Detroit. Her business is under the kosher supervision of the Orthodox rabbis of Detroit. You can find her on Facebook and at www.chefcari.com, and she plans on opening a restaurant in Ferndale in late spring or early summer 2013.

Chef Cari says: "These Passover recipes are delicious, fresh and gluten-free. Most food is kosher, but it depends on if you keep a kosher home or not. If you prepared these dishes in a kosher home using kosher chicken and kosher for Passover sugar and vanilla, then it's kosher. All other ingredients, like fresh produce, are naturally kosher."

Entree: Chicken with walnuts and dates

Ingredients:

• 4 lb chicken cut up or 8 thighs
• 1 medium onion diced
• Salt and pepper
• 2 cloves garlic minced
• 2 Tbsp olive oil
• 1 cup chopped dates
• 1/2 cup toasted walnuts chopped
• 1/4 cup honey
• 1 cup water

Directions:

1. Preset oven to 350 degrees.
2. Season chicken well with salt and pepper. Place in roasting pan or 9x13 foil pan.
3. Add oil to a medium sauté pan and cook onions and garlic until caramelized, about 15 minutes.
4. Mix water and honey and add to onions. Add dates and walnuts and season with salt and pepper.
5. Pour onion mixture over chicken and bake for 30-35 minutes. Serves 4-6.

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Side dish: Fresh roasted beet salad

Ingredients:

• 2 lbs fresh beets peeled and diced
• 2 Tbsp olive oil
• 1 bunch fresh dill
• Juice of 1/2 a lemon
• 2 Tbsp olive oil
• 3 Tbsp sugar
• Salt and pepper to taste

Directions:

1. Preset oven to 350 degrees.
2. Toss beets in olive oil and season with salt and pepper. Roast beets for 30-40 minutes in roasting pan, 9x13 foil pan or just in foil sealed on all sides.
3. Chop fresh dill. While warm, add lemon juice, sugar and oil to beets. Add fresh dill and salt and pepper to taste. Serves 6-8.

Dessert: Chocolate walnut cookies (non g'brocts - means "no matzah" in it)

Ingredients:

• 2 3/4 cup walnuts toasted and finely chopped
• 3 cups powered sugar
• 1/2 cup plus 3 Tbsp cocoa powder
• Pinch of salt
• 4 egg whites
• 1 tsp vanilla

Directions:

1. Preset oven to 350 degrees.
2. In large bowl, mix powered sugar, cocoa and salt. Add nuts. Stir in egg whites and vanilla.
3. Drop 1 Tbsp of dough on greased or parchment-papered cookie sheet or use small ice cream or portion scoop.
4. Bake 12 or 18 cookies for 14-16 minutes. Makes 3 dozen.

Related: Best Bets for Kosher Food in Detroit

Liz Parker is a freelance writer and a University of Michigan graduate with a degree in Creative Writing and Literature. Her work can be found at Examiner.com.