LENOX PASSOVER 2013

ROZANNE’S HAROSES

by Rozanne Gold

Haroses, also spelled charoset, is an important part of the Seder meal.  It is a sweet, aromatic mixture finely chopped fruits and nuts – that is eaten with matzoh as a symbol of the mortar used for making bricks in Ancient Egypt.  My version uses toasted pecans instead of the more familiar walnuts, and apples and dates. 

- 1-1/2 cup pecans

- 5 medium apples

- 8 ounces pitted dates, about 2 cups

- 1 to 2 teaspoons ground cinnamon

- 1/3 cup sweet red wine

Put the pecans in a skillet over medium heat and cook, stirring often, about 5 minutes until fragrant.  Let cool.  Peel apples and core them and cut into large chunks.  You will have about 6 cups.  Put the nuts, apples and dates together in the bowl of a food processor.  Process until pieces are the size of a grain of rice (but not so fine as a paste.)  Transfer to a bowl and stir in the cinnamon and wine.  Keep tightly covered in the refrigerator up to 1 week. 

MAKES 4 CUPS     

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LENOX PASSOVER 2013

MATZAH BALL SOUP  

by Rozanne Gold 

I’m going to presume that you already have a matzah ball soup recipe from your grandmother. On a special day such as Passover, give her recipe the honor it deserves by displaying it in an elegant bowl, set off by fresh, elegant flowers.

Featured Product: Marchesa Empire Pearl Indigo Pasta/Soup Bowl (#826278A), Marchesa Empire Pearl Indigo Dinner Plate (#826274A)

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LENOX PASSOVER 2013

ROASTED ASPARAGUS WITH FRESH THYME 

by Rozanne Gold

Roasting asparagus at a high temperature caramelizes their natural sugars and develops their grassy flavor.  I love the simple melding of flavors – fresh thyme, and garlic, bound together with chopped egg. 

- 2 pounds asparagus

- 1 medium clove garlic

- 3 tablespoons extra-virgin olive oil, plus more for drizzling

- 1 bunch fresh thyme

- 2 hard-boiled eggs

Preheat oven to 475 degrees.  Finely chop garlic and add to olive oil.  Trim asparagus and place in a large bowl.  Add garlic oil, 1 teaspoon kosher salt and pepper and toss well.  Place asparagus on rimmed baking sheet.  Scatter half the fresh thyme sprigs over and around the asparagus.    Roast 10 minutes, shaking pan once or twice, until tender (do not overcook.)   Transfer asparagus to a warm platter.  Chop eggs very fine and scatter over asparagus. Drizzle with additional olive and garnish with fresh thyme.    

SERVES 8

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LENOX PASSOVER 2013

GEFILTE FISH 

by Rozanne Gold 

With all the holiday preparations, you may opt to buy gefilte fish from your favorite purveyor instead of making it yourself. Garnish with something colorful and fresh.  I save broken egg shells (from hard-boiled eggs) to use as little vessels for horseradish! 

Featured Product: Marchesa Empire Pearl Indigo Salad Plate (#826280A) 

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