Passover Meal Preparation Requires Time and Careful Planning
Cabot(R) Creamery Cooperative's Kosher Cheddar Recipes Offer Easy Solutions For Passover Meals
CABOT, Vt. March 23 /PRNewswire/ -- Passover is an eight-day celebration of freedom, during which Jewish families unite for meals, prayer and celebration. The Holiday commemorates the Jewish exodus from Egypt and escape from slavery.
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Like most holidays, food is an important part of the Passover tradition. But strict religious guidelines on ingredients and preparation abound for those who prepare traditional Passover meals. Considerations range from the types of ingredients used (OU Kosher) to when the meals can be prepared (before the Seder starts) to ridding one's house of chametz (product made from one of five types of grain, and has been combined with water and left to stand longer than 18 minutes without being baked) before Passover, and more.
"Planning Passover meals is both an honor and a challenge," says Cabot Senior Vice President of Marketing, Roberta MacDonald. "To make preparation easier, our Cabot chefs have worked diligently to create easy and tasty recipes especially for this religious celebration that complement this important religious holiday."
During Passover, there are certain foods that are not to be eaten, making menu preparation more challenging. Though there are variations, prohibited foods include the following:
- leavened bread (bread with yeast or baking powder – anything that rises)
- cakes, biscuits, crackers
- cereal and coffees containing cereal derivatives
- wheat, barley, oats, spelt, rye
- corn, millet
- legumes (beans and peas; however, string beans are permitted)
- all liquids containing ingredients or flavors made from grain alcohol
- peanuts and peanut oil are permissible
- More Passover info is available at: http://www.chabad.org/holidays/passover/default_cdo/jewish/Passover.htm
Keeping Passover guidelines and overall Jewish Dietary Laws in mind, Cabot has created three Passover recipes, including Veggie Matzo Brie, Roasted Vegetable Lasagna and Cheese & Chive "Bread" Sticks that are sure to please. These recipes can be found below, and dozens more ideas for a delicious twist on traditional holiday recipes can be found on Cabot's website at: www.cabotcheese.coop/pages/recipes
And new for 2010, Cabot Creamery Cooperative is offering Cabot OU Kosher for Passover Sharp Cheddar, which is certified (OU-D) by the Orthodox Union, in 8oz. bars and more affordable 6 lb. cases. Each year, Cabot produces a limited amount of Kosher Sharp, which is aged for 10 months, producing a deep, rich flavor. Cabot OU Kosher for Passover Sharp Cheddar is available online at: http://www.shopcabot.com/
Serves 4 |
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1 1/2 sheets matzo |
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4 large eggs |
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1/2 cup grated Cabot Monterey Jack |
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2 teaspoons Dijon mustard |
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1/2 teaspoon salt |
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2 tablespoons Cabot Salted Butter |
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1/2 cup grated carrots |
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1/2 cup chopped fresh broccoli or frozen broccoli, thawed and squeezed dry |
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Prepared basil pesto (optional) |
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1. Break matzo into approximate 2-inch pieces. Place in medium bowl and cover with warm water. Set aside until softened, about 5 minutes. |
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2. Drain matzo, squeeze dry and return to bowl. Add eggs, cheese, mustard and salt; whisk to combine. |
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3. Preheat broiler. In 8-inch nonstick skillet, melt butter over medium heat. Add carrots and broccoli and cook, stirring, until vegetables are crisp-tender, about 5 minutes. |
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4. Pour matzo mixture over vegetables in skillet and reduce heat to medium-low. Cook until underside is nicely browned, about 10 minutes (top will not be set). |
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5. Place skillet under broiler (cover handle with heavy duty foil if not heat-proof). Cook mixture until top is set and golden, 3 to 4 minutes. Cut into quarters and serve topped with pesto, if desired. |
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Serves 6 to 8 |
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1 medium eggplant, peeled and sliced 1/4-inch thick |
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1 medium onion, sliced 1/4-inch thick |
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1/4 cup peanut oil |
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salt and pepper |
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2 cups meatless marinara sauce |
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2 matzos |
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10 slices (10 ounces) Cabot 50% Reduced Fat Cheddar Cheese (or substitute by cutting 10 one-ounce slices from a whole bar of Cabot 50% Reduced Fat Cheddar Cheese) |
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4 eggs |
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1/2 cup milk |
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1. Preheat broiler. Spray a broiler pan with non-stick vegetable spray. |
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2. Arrange eggplant and onion on prepared broiler pan and brush generously with peanut oil. Sprinkle with salt and pepper. |
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3. Place under preheated broiler. Cook 2-3 minutes on each side until vegetables are beginning to brown and soften slightly. |
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4. Turn off broiler and set aside. |
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5. Preheat oven to 350 degrees F. |
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6. Spread 1/2 cup marinara sauce over the bottom of a 9-inch square baking dish. |
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7. Top with a sheet of matzo and then with 5 slices of Cabot 50% Reduced Fat cheese. Layer the eggplant and onion on top and pour 1 cup of the marinara sauce over. |
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8. Top with remaining matzo, marinara sauce and Cabot cheese slices. |
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9. In a small bowl, whisk the eggs with milk. Pour over ingredients in baking dish. |
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10. Bake in preheated oven for 45 to 55 minutes or until lasagna is set in center. Cool for 10 minutes before cutting into portions with a sharp knife. |
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Makes 12 |
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1/2 cup peanut oil |
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1 cup water |
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3 tablespoons chopped fresh chives or 2 1/2 teaspoons dried |
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2 1/2 teaspoons kosher salt, divided |
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2 cups matzo meal |
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2/3 cup Cabot Extra Sharp Cheddar Cheese, shredded |
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4 eggs |
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1. Preheat oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray. |
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2. In a medium saucepan, bring oil, water, chives and 1/2 teaspoon salt to a boil over high heat. Remove from heat and stir in matzo meal all at once. Add cheese, stirring briskly until mixtures leaves the sides of pan. |
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3. Transfer to a food processor. Add eggs, one at a time, processing to mix well after each addition. |
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4. With wet hands, shape dough into 12 sticks, about 4 inches long and 3/4 inch thick. Place on prepared baking sheet. Sprinkle with remaining salt. |
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5. Bake in preheated oven until puffed and golden, about 25 minutes. Cool on a wire rack before serving. |
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ABOUT CABOT CREAMERY COOPERATIVE
Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and we make a full line of cheeses, yogurt, sour cream, cottage cheese, and butter. Best known as makers of "The World's Best Cheddar," Cabot is owned by 1200 dairy farm families located throughout New England and upstate New York. For additional information on Cabot Creamery, visit http://www.cabotcheese.coop
Contact: Bob Schiers |
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(888) 214.9444 or [email protected] |
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Available Topic Expert(s): For information on the listed expert(s), click appropriate link.
Roberta MacDonald
https://profnet.prnewswire.com/Subscriber/ExpertProfile.aspx?ei=81063
SOURCE Cabot Creamery Cooperative
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