By Cathleen Kronemer, NSCA-CPT
• Published April 5, 2012
As the season of Pesach approaches and households are busy eliminating all traces of chametz from the shelves and replacing it with matzah, it seems reasonable to be thinking of how we plan to embrace the traditions that await us on Friday at sundown. ...
JERUSALEM—With Passover nearing, the Israeli army is embarking on one of its biggest operations of the year.Whether in the field, on a base or with family living abroad, “every last soldier has everything he needs for seder night,” asserts Capt....
I admit that I have a love affair with matzah. From the simplicity of matzah spread thick with whipped cream cheese, to the burnt edges of the hand-made shmura matzah. Yet, there is more to matzah than its mouth feel. Indeed matzah has personality,...
CORINNE N. DARVISH, Special to the Jewish Light
• Published April 4, 2012
When I tell people how my Persian family celebrates Passover, many people tell me that they want to be Sephardic. I don’t know that we’ll be able to swing the rice and legumes, but as far as I know, there are no prohibitions on green onions.
During...
By Margi Lenga Kahn, Special to the Jewish Light
• Published April 4, 2012
“Tradition,” sings Tevye in “Fiddler on the Roof,” is the way mothers teach daughters to “make a proper home, a quiet home, a kosher home.” These traditions pass from generation to generation, shaped by our countries of origin. Where we came...
By Rabbi Carnie Shalom Rose
• Published April 4, 2012
The Bible is an answer to the question: how to sanctify life. And if we say we feel no need for sanctification, we only prove that the Bible is indispensable. Because it is the Bible that teaches us how to feel the need for sanctification.” —Rabbi...
By design, the Passover seder is perhaps the paradigmatic family holiday. Relatives, distant and close, friends, even strangers crowd around the dinner table to laugh, eat and of course to read the Haggadah, telling the story of the Israelites Exodus...
I always call Pesach, well, Pesach. I use the original vocabulary for various names – i.e., t’phillin, tallit, and siddur (instead of the awful phylacteries, prayer shawl and prayer-book) — in part to reinforce Jewish vocabulary, in part because...
By David Baugher, Special to the Jewish Light
• Published April 4, 2012
For those exploring seder options this Passover, St. Louis presents no shortage of opportunities to mark the holiday with a variety of specially themed gatherings to suit any taste. St. Louis University and the Jewish Community Relations Council held...
Recipe from, The New York Times Passover Cookbook. New York: William Morrow Company, Inc., 1999.
• Published March 29, 2012
Ingredients 1/2 cup (one stick) unsalted pareve margarine 3/4 cup unsweetened cocoa powder 1 cup sugar 2 large eggs, well beaten 1/3 cup matzoh cake meal 1/2 tablespoon instant coffee 1/3 cup ground walnuts 16 walnut halves 1. Preheat the oven to 350...
By Margi Lenga Kahn, Special to the Jewish Light
• Published March 29, 2012
Ingredients 5 eggs, separated 1 cup granulated sugar 3/4 cup vegetable oil Juice of 2 lemons, (about 4 tablespoons) Grated zest of 2 lemons 1 cup matzo cake meal (not matzo meal) Approximately 2 cups charoses, (traditional charoses made from apples,...
By Linda Morel, JTA, recipe courtesy "The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy" by Paula Shoyer
• Published March 29, 2012
Three-Step Prep, Doable But Requires Planning Although this classic American dessert is usually made with condensed milk, Shoyer went through several stages of experimentation to achieve creamy results using only pareve ingredients. Her recipe calls for...
