...go and do what?
I somehow got sent a
copy of “The 30 Minute Seder.” It has a song in it that is not traditionally a
Passover seder song, but I can see why they put it in there. It's the spiritual
"Let My People Go."
This is a quote
directly from the Torah, sure, but it's incomplete. The full sentence that
Moses says to Pharaoh in the name of God is, "Send (forth) My people that
they may serve Me."
This is probably a
big part of the reason Pharaoh refused. The Israelites were coming back in
three days. It would be a capitulation (and a loss of productivity) to let them
go for that long, but not necessarily a threat to his reign. Pharaoh could even
spin it as proof that they were not really slaves, and that he was even
benevolent—"See, I even gave them a vacation!"
No, it was the second
part, I think. Pharaoh could not allow the Israelites—or any in his empire—to think of themselves as able to serve non-Egyptian gods, himself among them.
Today, we tend to
focus on the "freedom" part, and stop at the "go" of
"let my people go." But in his book Man's Search for Meaning,
psychologist and Holocaust survivor Victor Frankl proposed that, opposite the
Statute of Liberty, we build a Statue of Duty.
Jewish superhero creator
Stan Lee agrees, and has his creation, Spider-Man, repeat that: "With
great power comes great responsibility."
On Passover, we
celebrate our liberation, and say that we're free. Now that the holiday is over,
we have to ponder, "Free to do what?" After four cups of wine, it’s a
And so I propose an
addendum to the Four Questions: "Now that I am free to do any thing, what
thing do I want to do?"
No matter how lost the last two
seasons were, I cannot quit these Bulls. No matter how many times they are
counted out or how many star players to lose, the Bulls continue to be not only
fun to watch, but one of the top-tier teams in the NBA who could beat anyone on
any given night.
After Derrick Rose was lost for the
season for the second year in a row, I was ready to cash in all of my chips on
these Bulls. It was time to trade away their assets, tank and hope for good
draft position going into next year. But for the second year in a row, the
Bulls refused to quit. They refused to listen to their critics and they again
find themselves one of the top teams in the Eastern Conference heading into the
playoffs. Last year was a fun team to watch. Nate Robinson was worth the price
of admission and kept the Bulls in several games they should not have otherwise
been in. But injuries plagued them all year and by the time they hit round two,
they just didn’t have enough to compete with. But as much as Robinson and Marco
Bellineli were fun to watch and made big plays, they also made a lot of
mistakes that had me yelling at them in frustration almost as much as I did in
Yet somehow this year’s team, with no
Rose and Luol Deng traded away, is a much more fundamentally sound team. DJ
Augustin can score off the bench, but can also play defense and makes his
teammates around him better. Mike Dunleavy can hit the perimeter shot, but also
has size over almost every small forward in the league. Taj Gibson is improved
his scoring, continues to be a force on defense, and now closes every game.
Jimmy Butler’s game has improved, and he has settled almost seamlessly into the
Deng role. And coach Tom Thibodeau just flat out knows how to get the best out
of his players, and put a team capable of winning on the floor every single
But the biggest difference is the
emergence of Joakim Noah as a leader, a legitimate difference maker, and the
heart of this team. Noah’s energy and enthusiasm makes him fun to watch, but it’s
his winning attitude that makes this less of a “try-hard bunch” and more of a
team who could make a legitimate playoff run in an overall weak conference.
That is what makes them so intriguing
to me this year. They are not the “Little Engine That Could” team they were
last year. They play as a team, they have no selfish players, and it’s no
longer a surprise when they beat a good team. So even when they lose like they
did last night, they always bounce back. So as a fan, they don’t leave you down
for too long. And why I just can’t quit these Bulls.
Abby, with her afikoman-hiding grandpa.
It was the end of the fourth, and all eyes were on me.
That's the fourth question, of course. Although the
unofficial fifth question (will she find the afikoman?) was on the minds of everyone in the room.
Most people's unofficial fifth question is “Who will find
the afikoman?” But when you're the
only child at the Seder year after year, no one wonders who. They only
wonder when. Where. How. And in my case, if.
I admit it, hide and seek was never really my strong suit as
a child. I usually preferred to play “hide and then tell me where you are when
I become annoyed that I can't find you.” Unfortunately, afikomans (dessert at the seder) can't speak up and tell you where
they are. And my grandpa, who always hid the afikoman, wasn't talking either.
“Come on Grandpa, give me a hint,” I begged. At this point,
I had scoured our three-story house approximately 12,000 times. Probably more.
I had flipped every cushion, looked under every bed, and triple-checked the
inside of every cupboard. Nothing.
The adults, of course, thought this was hilarious. I shared
an eye roll with the dog.
As I sat back down at the table, defeated, embarrassed, and
wondering if I'd still get my $18 Barnes & Noble gift card (the one that
was supposed to be guaranteed, since I didn't have any competition), it
occurred to me that Grandpa's torso seemed a bit bulkier (and more . . . square
. . .) than usual.
I looked closer.
It did not appear that Grandpa had worked out anytime during
Being the loving, totally non-sneaky granddaughter I was, I
brilliantly decided to go in for a hug. Everyone likes a good Passover hug.
Hmm. Grandpa felt rather—crumby. Interesting.
Finally putting the pieces together, I dramatically pulled
his suit jacket open, and watched in amazement as the afikoman fell out.
Everyone laughed, and though I was relieved, I was not
I should've been happy—the precious Barnes & Noble gift
card was secured, after all—but frustration lingered long after the dessert had
been eaten. I searched high and low, near and far, and in some dark, disturbing
places (a kid should never have to look through his/her parent's sock
drawer for any reason), and it was in his jacket, at the table, the entire
time? Seemed to me like a lot of wasted time and effort.
My mom, picking up on my subtle (okay, fine, not subtle)
crankiness in the way that moms do, asked what I was so upset about, and I told
“But you found it,” she said. “Who cares where it was or how
long it took? You found it.”
She was right. The more I thought about it that night—and additional
nights later on—it didn't have to matter how long it had taken me. After all,
it had taken the Jews 40 years to find their way out of the desert.
While I'm sure they would have liked to skip 39.999 of those years and head
right into their new lives as free people, I highly doubt they were moaning and
groaning too much when their journey came to an end. They were likely pretty
ecstatic to finally make it out of the desert, regardless of the disheartening
amount of time it had taken. Also, that lengthy amount of time—in its own
mysterious way—had probably made them even more grateful and appreciative when
their journey ultimately concluded.
Of course, my afikoman
adventure was obviously nowhere near the plight of the Jews in the desert in
terms of levels of difficulty and aggravation, but thinking about the Passover
story and what they endured helped put things in perspective. Would I have
liked the afikoman to be easier to
find? Absolutely. Would I have liked my search to take less time? Of course.
Was I proud of myself for overcoming Dad's nasty socks and finding it anyway?
Heck yes I was.
Passover reminds us to persevere in times of struggle.
Whether it's a big wandering-through-the-desert type of struggle, a where-the-heck-is-that-darn-matzoh struggle, or anything in between,
we have to trust that we'll eventually find what we're looking for, even if it
takes longer than we'd like.
But, word to the wise: Always check your grandpa's jacket
This week’s portion, Acharei Mot, begins by sharing the specific instructions for what the High Priest is meant to do on Yom Kippur (the holiday is introduced as well). We’re told that the High Priest is charged with making atonement for the Israelites and their sins once a year. We also find the fascinating invention of the scapegoat – literally a goat that the High Priest would place the sins of the Israelites on and then send out into the desert. We learn that the average Israelite is no longer permitted to offer up sacrifices / burnt offerings on his/her own, but must utilize the priests (it’s often good to have a monopoly when you’re in charge…). We also are reminded that consuming blood is a no-no, and are provided with a large list of prohibited sexual relationships (sleeping with family members is generally a no, in case you were wondering).
I’m particularly intrigued by the order given in the Torah as it relates to the High Priest’s atonement efforts on Yom Kippur. We learn that the High Priest is instructed to make expiation (1) for himself, (2) for his household, and then (3) for the nation as a whole.
Why this order? Aren’t the priest’s actions really about the nation as a whole? Don’t we often say that we want our leaders to be selfless, putting the needs of the nation ahead of their own? Why wouldn’t the High Priest atone on behalf of the entire nation first, and only worry about himself later?
Practically speaking, there’s an argument to be made that one needs to have atoned oneself in order to have obtained the state of heightened purity necessary to be in a position to atone for others.
But in a more meta way, I think our major takeaway point needs to be that before we can go out and take care of others, we need to make sure that we’re taking care of ourselves. Are we exercising regularly and eating healthily? Are we getting enough sleep? Are we forgiving ourselves for our own perceived shortcomings as we walk through the world?
Are we recognizing that sometimes those we hold up as leaders also need private time on their own and with their families?
By taking care of ourselves (and recognizing that we all need to do so), we truly become capable of taking care of others.
A guide to getting
your gluten fix in Chicago before the matzo meal begins
If you’re at all like
me, one of your favorite things to do in Chicago is go out to eat. With a
plethora of delicious restaurants, Chicago has a great food scene. I love
trying out new places and, of course, returning to all of the establishments
that I adore. Living in a Midwest metropolis means that many of the best places
have amazing carbohydrate-filled delicacies—foods that are huge no-nos during
If you’re trying to
plan how to fit in some great meals before your eight-day abstinence from bread,
pasta, pizza, etc., you are in luck. Here are my recommendations of some of the
best places to feed your carb cravings before Pesach begins.
Pizza topped with French fries, cheddar cheese, BBQ sauce, and ranch dressing at Dimo's Pizza.
Pizza is, hands down,
the greatest food ever created, right? Of course. For a casual meal in a
relaxed, but fun atmosphere, I suggest going to Homeslice. It’s gotten to the point where I go to Homeslice at least
once a month because it is that
delicious. They offer individual pizzas, sell pitchers of great beer, and have
a patio that I plan on utilizing as much as possible over the summer. I
recommend ordering the breadsticks and goat cheese. You can even skip
the breadsticks and just dip your crust in the sauce (thanks friends for thinking
of this brilliant idea!) “The Big Teve” on whole wheat crust is also a
must-have. This pizza includes spinach, roasted red peppers, red onions,
mushrooms, oregano, feta, parmesan, mozzarella, provolone, garlic and olive
oil. Need I say more?
I also have a soft
spot for Dimo’s Pizza. Although I didn’t go to University of
Wisconsin, I spent enough time there that sometimes I feel like I could
convince people that I did. One of the best places in Madison, Wisc. is Ian’s Pizza, where you can line up into the wee hours of the morning to
get your slice of mac and cheese pizza (yes you read that correctly and it is
heavenly). When I found out Ian’s operates as Dimo’s in Wrigleyville, and now
Wicker Park, I was thrilled. Sometimes at 2 a.m. on a weekend night, you just
need a slice of pizza. Also, sometimes you might want one mid-day—what? Anyhow,
Dimo’s has amazing varieties of pizza offered by the slice including the
infamous “The Mac” topped with macaroni noodles and cheddar cheese on a
homemade crème fraiche base. My other favorite pizza there is the “High Fry” or
any variation of this slice that is available that day which includes hand-cut
French fries with mozzarella and BBQ sauce on a creamy bleu cheese or preferably
ranch sauce base, topped with cheddar cheese and fresh parsley.
Beyond that, the classic
deep dish pizzas at Lou Malnati’s, Pequod’s, and Giordano's are worthy options, although I think they are worth saving
for a celebratory feast once Passover is complete.
Keeping kosher makes
going out for burgers kind of monotonous at times. I get sick of eating the
same boring veggie burgers that I pretend taste as good as hamburgers, when, in
fact, they usually do not come close. This is one of the many reasons that I
love DMK Burger Bar. Beyond their amazing milkshakes (half
peanut butter, half chocolate is my favorite) and crispy fries, which you can
get for free before 7 p.m. if you check in on Foursquare, DMK has one of the
best salmon burgers that I have ever tasted. The fresh salmon is seasoned with
ginger, topped with scallions, and includes Asian slaw and spicy, red Thai
When I am in the mood
for a real burger, nothing is better than Milt’s BBQ for the Perplexed. Everything on this menu is incredible
and even if you aren’t in the mood for a burger, you can always treat yourself
to their smoked brisket sandwich that is out of this world.
Bananamisu Pancakes at Bongo Room
Like most 20-somethings,
I am obsessed with brunch. Not much is better than waking up on your day off
and treating yourself to an extensive, delicious meal. The best brunch in
Chicago is hands-down at Bongo Room. Although I have only been a few
times, their sweet pancakes and French toast options are incredible. One of the
options that they have available right now is Bananamisu Pancakes, a breakfast
friendly spin on the classic Italian dessert topped with fresh bananas.
Everything on their menu sounds like one of the best foods ever created.
Although there is usually a pretty decent wait time to get in, it is completely
worth it. I also love Hash House A Go Go, mainly because they have homemade
flakey biscuits. Who can say no to that?
Birch & Marshmallows, Banana French Toast, and Chocomole ice cream at Jeni's Splendid Ice Creams
As always, save (one
of) the best for last. I have a huge sweet tooth and my favorite places to
nurture that sweet tooth are Sweet Mandy B’s and Jeni’s Splendid Ice Creams. Besides the fact that Sweet Mandy B’s
is one the cutest bakeries in the world, their buttercream frosting is
absolutely perfect, especially on top of their homemade sugar cookies and
homemade rice krispie treats. If those don’t float your boat, they have many
varieties of cakes and cupcakes, including snickerdoodle cake, which I have yet
to try, but I might just need to before Pesach.
As a Michigan Fan
since before birth (probably), loving something that came out of Columbus, Ohio
seem wrong. However, when it comes to Jeni’s Splendid Ice Creams, it has to be right.
Jeni’s has some of the best ice cream that I have ever tasted. Their flavors
are creative, dynamic, and extremely tasty. Some of my favorites that are
available at their scoop shop right now are Banana French Toast (bananas and honey
ice cream with homemade French toast gravel and hints of pecan, cinnamon,
coffee, and maple syrup), Bangkok Peanut (roasted peanuts, honey, coconut, and
cayenne pepper), and Dark Chocolate, which has the richness of fudge in every
bite. Depending on how strictly you keep Passover, some of their varieties may
be okay to nosh on during your eight-day hiatus from bread, but even so,
it would be wrong to not stop in for a
If you say you aren’t
sufficiently hungry after reading this, I don’t believe you. Enjoy some treats
before it’s time for matzah, macaroons and Manischewitz. Happy Passover!
Around the beginning of spring every year, or as Chicagoans call it, “three quarters of the way through winter,” lots of us are having fun-filled family functions where searching is the primary activity. Some search for matzo. Some search for eggs. I search for egg matzos. It gives it some extra panache.
That’s right my ever faithful, incredibly attractive and – did you lose some weight? – Oy! readers, it is Passover time at last, one of my favorite holidays of the year. Number 3 in fact.
One thing I’ve always liked about the holiday is the search for the Afikoman. Or in English: the search for dessert. I suppose, in that case, every meal for me ends with the search for the Afikoman. But I digress. Or should I say, digest? No. No I shouldn’t. But as I’ve grown older, my search for the Afikoman has no longer been in the traditional sense, but rather in the much grander sense that is life. Big metaphor, I know. What I mean to say is, the way I view the search for the Afikoman equates to the pursuit for what it is that I can be doing every day to be as happy as possible. And yes, hopefully there’s money at the end of that pursuit.
In the past few years, I’ve grown a little older, a little wiser and a lot more mature. (I’m almost 27! That’s a chai and a half!) Through that time, I’ve taken a few good long looks at myself in the mirror and really tried to figure out, what is that growth on my shoulder? Once I cleared up that mystery (shirt fuzzy) I discovered that I measure success differently than I used to. That’s probably because outside of having lots and lots of money, I wasn’t exactly sure how I measured success. I know it may sound terribly cliché, but I feel success is doing what I love every day. If I am truly lucky, then maybe, some day, I’d even get paid to do what I love.
Based on this criterion of success, I can say that I’ve had it, just not as often and as consistently as I’d like. I very much like my day job, but there is a lot I would rather doevery single day than go to my day job. However, my success criterion has the unfortunate blockade of adulthood. Adulthood is why I used the word blockade. As I often like to state, I am an adult. At least I’ve been trying to convince myself as much for some time now. (Thosesome times can be found here and here for your convenience.) There are many adult shenanigans that contribute and also anti-contribute to my overall ability for success.
My recent discovery – my personal Afikoman – is a relatively new find, yet it has always been there. At heart, I am a performer, or as I like to put it – a humorist of sorts. Always have been, always will be. In college, I was even doing standup comedy for a bit and for a less of a bit I was even getting paid $25 bucks a week and free beer. Greatest hourly wage I’ve ever had. However, it does qualify me to say I was a professional standup comedian for while. Heh heh. So I’m working toward the being happy doing what I want to be doing on a daily basis thing. The problem is that day in and day out, I’m not doing exactly what I want to be doing on a daily basis.
The real thing I want to do is to make the funny voices and sounds that got me in trouble in 7th grade (and still sometimes today). See, I consider myself a voiceover enthusiast, and that’s my ideal Afikoman: using my voice to make a living. My neighbors have to be frightened that it sounds like more than 100 people live in my apartment. And they are all VERY loud.
With all that in mind, I keep considering the possibility of pursuing voice acting, which I have actually been doing subconsciously for quite some time. And if I pursued it every day, that’d be me pursuing my Afikoman. Some days I pursue it, some days I don’t. Perhaps during this Passover, once again being in the presence of the annual search for the Afikoman, my urge for the daily pursuit of my own Afikoman will take full flight. The main thing I need to overcome is that I’m lazy, but more so that I’m frightened to go after my dreams and fail, to pursue my Afikoman and not find it. But is it really better to try and fail then to never try at all?
Yes. Yes it is. Future Adam will be disappointed if I don’t ever actually try and I know I can’t let future Adam down because he has a lot more stuff than I do right now and that makes him really cool. So grab some egg matzo, warm up that voice and let’s find us an Afikoman. Allons-y!
Welcoming the season and Passover
Polar vortexes and
mountains of snow be damned, full speed ahead to spring and the holiday!
We Chicagoans have
been through a lot and we deserve a delicious and full flavored Passover.
My theme for all the
food this year is CLEAN recipes. No hidden ingredients and no faux or ersatz
substitutes. Just pure, scrumptious flavors.
I get depressed when
I see the piles of mixes and boxed Passover foods lining the shelves. I am not
sure what those mixes have to do with Passover, but I know they are not good. I
prefer to eat with whole and
unprocessed ingredients. Passover should be is a feast for the senses that will
nourish mind, body, and soul. I don’t see boxed and nutritionally empty foods
as a part of that sensibility. I want to emerge from “Mitzrayim” (Egypt) and the holiday renewed physically and mentally.
I attended the International Association of Culinary
Professionals and the Women Chefs
and Restaurateurs Association, both hosted in Chicago this year. The
lectures I attended at both events were remarkable similar. The topic of
discussion was regarding the health of the nation and why no one cooks at home?
The only way for our families to get healthy is if we spend more time cooking
at home and eating wholesome homemade meals. I was saddened to hear that the
First Lady of the United States and Private Chef for the First Family both said
the reason people don’t cook at home is not due to time constraints or even
economics; it is due to the simple fact that they don’t know how!
As a chef, it is my
mission to share recipes, techniques, and any tricks I have up my sleeve to get
people in the kitchen and cooking. I think one of the first steps to that end
of cooking at home from fresh whole ingredients, is to skip the box of
chemicals and gunk and go for the fresh and whole foods.
I think the holiday
is a chance to break away from our usual work-day routines and eating habits
and start the season clean and fresh, just like our freshly scrubbed kitchens
and homes. And yet, more than any other time of the year, I see store shelves
and shopping carts full of boxed, prepared foods that bear no resemblance to
After the winter we
have had, I am cooking up a holiday full of bright, fresh and clean flavors. Here’s
to a holiday of home cooked and fresh meals of Clean Food. Chag Kasher v’ Sameach Pesach!
Standing Rib Roast with Smashed New
Cooking a large piece
of meat to the perfect juiciness starts with bringing the meat to room
temperature before cooking.
The center/eye of the
meat should be at room temperature or it will be undercooked with the outer
layers being overcooked. Your goal is a large medium rare EYE of the meat with
a thin browned layer on the outside.
Take the time to
allow the meat to come to room temperature which should be about 1 hour or so.
I scatter the bottom
of my roasting pan with small onions, baby potatoes, and whole heads of garlic.
I use cipollini onions, which are small and sweet. They cook to a delicious
caramel-gooey texture and make a great schmear for the meat. Divine!
6 rosemary sprigs,
leaves stripped and chopped
8 cloves of garlic,
¼ cup kosher salt
2 tablespoons freshly
1/3 cup extra virgin
bone-in rib roast
2 cups small onions
(such as pearl onions or cipollini), peeled
2 pounds new potatoes
2 whole heads of
1. Place the rosemary, garlic, salt, pepper, and olive oil
in a food processor and pulse until the mixture forms a paste
2. Schmear the paste, generously, on the roast and allow
the roast to stand at room temperature for an hour or refrigerate
3. Preheat oven to 425 degrees F. Place the meat in a
roasting pan, meat facing up, and roast for 30 minutes. Decrease the oven
temperature to 350 degrees F and cook, occasionally spooning the juices
over the meat, until a thermometer inserted into the thickest part of the
meat registers about 125 degrees F (about 1 ½ hours) for medium rare. (I
go a little under to account for carry over cooking, so I prefer to pull
the meat at 115 degrees F.)
4. Allow the meat to rest for about 15 minutes before
cutting the meat off the bone and slicing.
5. Skim the fat off the pan juices and serve.
6. Squeeze the cooked garlic out of the bulb and mash in a
7. Smash the potatoes with the back of a small pan and
toss with the garlic and salt and pepper
8. Place a pan, lightly coated with olive oil, over medium
heat and cook the potatoes until the edges are crispy and browned.
9. Serve the potatoes on a platter with the sliced meat
and top with the browned onions and pan juices.
When spring has
sprung so has one of the simplest and most underrated vegetables, baby carrots.
I am not talking about the carrots that are machine cut and in a bag in the
produce department. I am talking about the carrots that are purchased with
their tops still on and are miniature gorgeous orange, yellow and burgundy
sweet root vegetables loaded with earthy flavor.
These beauties don’t need much fussing. Just a
quick rinse and scrub (I don’t even peel mine) and then a good toss with good EVOO
and some salt and pepper.
Simple is sometimes
the best way of showing off color and flavor.
2 bunches of baby
carrots with tops (carrots with tops are a good indicator of freshness. If the
tops don’t look fresh and vibrant, the carrots are not fresh), tops cut off
with an inch left attached to the carrot for a rustic look
Kosher salt and
Preheat oven to 350
degrees, line a baking sheet with parchment paper.
1. Toss the carrots with olive oil, salt and pepper and
place the lined baking pan. Don’t overcrowd the carrots or they won’t
2. Roast the
carrots about 15-20 minutes until they are light toasty brown but still
show their gorgeous color. You should be able to pierce the carrot with a
fork and have a little resistance.
3. Toss the carrots with crispy shallots.
Crispy shallots are a
professional chef’s best friend. We use them whenever we need a tasty crunchy
The secret to crispy
shallots is to cook over medium low heat and in plenty of oil. Don’t worry, the
oil can be used to sauté in…bonus!
4 large shallots,
peeled and sliced very thinly on a mandolin or with a knife
Extra virgin olive
Kosher salt and
freshly cracked pepper
Line baking sheet
with paper towels
1. Place a 9-10 inch sauté pan over medium-low heat. Add
about ½ inch of oil. Cook the shallots very slowly until they turn golden
brown. Be patient! This could take 15 minutes. Transfer the shallots to
the lined pan and season with salt and pepper.
2. Store the shallots in a container with a tight fitting
lid at room temperature for up to 3 days.
3. Save the tasty oil for sautéing, or drizzling on matzo
in the refrigerator. YUM!
Meyer Lemon Sponge Cake
Sponge cakes are
boring and ho-hum unless you kick them up a bit.
My sponge cake gets
added oomph from Meyer lemons. Meyer lemons are cross between a tangerine and
lemon. The fruit is fragrant and lively with the perfume of tangerine.
I also use vanilla
bean in my cake. The essence from the vanilla bean adds an elegant flavor and
I bake my sponge in
individual cake pans and add Meyer lemon curd as a filling between the layers.
The curd is tart and refreshing.
You can also bake the
sponge cake in a bundt style pan and place a dollop of the delicious curd right
on top of the cake.
1 cup matzo cake meal
6 tablespoons potato
½ teaspoon sea salt
7 large eggs,
1 ½ cups granulated
1 ½ tablespoons
grated Meyer lemon zest
½ cup Meyer lemon
½ Tahitian vanilla
Preheat oven to 325
the flour, potato starch, and salt into a bowl and set it aside. In a large
mixing bowl, beat the egg yolks and 1 cup of the sugar with an electric mixer
on medium-high speed for 5 minutes, scraping down the bowl once. Mixture should
be thick and light. Mix in the lemon zest, juice, and vanilla on low speed
just until blended. Set aside.
another large mixing bowl, with clean beaters, beat the egg whites on
medium-high speed until the whites are thick and quite foamy. Gradually add the
remaining 1/2 cup of sugar while beating the egg whites on high speed until they
are stiff and glossy, about 7 minutes.
in 1/3 of matzo mixture using a rubber spatula into the beaten egg yolks. Fold
in another third of the flour mixture along with a third of the beaten egg
whites. Then, fold in the remaining flour, then the remaining egg whites, until
the batter is completely mixed in. Pour slowly into 9-inch cake pans and smooth
the top with a spoon.
for 30 to 40 minutes or until a toothpick comes out clean, remove onto a wire
rack and let cool completely. Carefully remove cakes from the pans.
layers with Meyer lemon curd and finish cake with Meyer lemon glaze.
Meyer Lemon Curd
There is nothing
especially Pesadich about this
recipe. It is so delicious you can use it year round.
My Meyer lemon curd
is a clean recipe. I don’t use margarine as a butter substitute, instead I add
rich and delicious olive oil to give the curd extra richness and shine.
The curd is delicious
as a cake filling and as a “dip” for berries and other fruit.
2 teaspoons Meyer
Juice of 4 Meyer
½ cup granulated
6 egg yolks
2 tablespoons extra
virgin olive oil
¼ teaspoon sea salt
lemons to make 2 teaspoons zest.
2. Whisk together zest, juice, sugar, salt, and
eggs in a non-reactive pot. Place over medium-low heat and cook, whisking,
until thickened and smooth, about 5 minutes. Strain curd through a fine sieve
set into another bowl.
the olive oil and mix thoroughly. Chill
until ready to add to cake. Cover with plastic before chilling to prevent skin
Meyer Lemon Glaze
The simple glaze adds
flavor and finishes the cake beautifully. Be sure to use the glaze quickly
before the sugar crystallizes and becomes grainy.
1 cup powdered sugar
2 tablespoons Meyer
Mix vigorously to
combine. Use immediately.
Visit Chef Laura Frankel’s Facebook
page (Chef Laura Frankel) to find out where she is teaching Passover cooking
classes around town.
Sites We Like
March 23 - May 18, 2014
Registration is now open for TOV's Spring Mitzvah Mania! This seasonal calendar of one-time volunteer opportunities will run from March 23, 2014 - May 18, 2014. There are projects for all ages and they are sure to fill fast. Sign up today!
The Godfrey Hotel’s Urban Roofscape, 127 W. Huron Street
Tuesday, May 6 | 7 - 10 p.m.
Celebrate Israel’s Independence Day at The Godfrey Hotel’s Urban Roofscape! The evening will feature open bar from 7 - 8 p.m., DJ, photo booth, Israeli appetizers and a party to celebrate Israel’s 66th birthday.
The cost of the event is $15 in advance and $20 at the door and includes a $5 tax deductible gift to support Israel Children’s Zone, a program to enhance educational opportunities for at-risk Israeli children.
For more information, please contact Samantha Harrison in the YLD office at 312-357-4880 or email@example.com.