Despite the rise of multi-faith families (and the Chrismukkah celebration of "The OC" fame), the celebrations of Easter and Passover are rarely combined. Perhaps that's because, with the Easter and Passover Holidays so close together, cooking two big meals can seem overwhelming. Instead of slaving in the kitchen twice in one week, these recipes make a multi-cultural celebration - we've dubbed it "Peaster" - easy and delicious.
As a main course for a Peaster celebration, lamb with Manischewitz is the perfect fusion of traditional flavors of both cultures. Lamb is featured in traditional Easter dishes but can still be kosher for those celebrating Passover, while the Manischewitz reduction provides a Jewish flair. As opposed to a typical dry red wine, Manischewitz is sweet, so the reduction is particularly satisfying.
Lamb T-bones with a Manischewitz Reduction Sauce
Ingredients
2 tablespoons olive oil2 teaspoons minced shallots1 clove garlic, minced1/2 cup Manischewitz1 teaspoon fresh rosemary, chopped3/4 cups beef or lamb stock4 lamb bone steaksBlack pepperKosher salt
Heat olive oil in a saucepan over medium heat. Add shallots to the pan and heat for one minute. Add garlic and saut?© for another minute. Add rosemary and Manischewitz, to deglaze the pan, and reduce until almost completely evaporated (about four minutes). Add stock and season with pepper to taste. Simmer until reduced to about half a cup (about five minutes). While sauce is simmering, preheat grill or pan to medium heat. The natural fat of the lamb will prevent the meat from sticking. Season the steaks with salt and pepper and place on grill. Cook for about three minutes on each side. Pour sauce over lamb to serve.
One of the best parts of the traditional Passover Seder is haroset, the chutney-like matzo topping that symbolizes the mortar the Jews used as slaves in Egypt. Enjoy it in your Peaster meal and save the leftovers. It's tasty enough to eat by the spoonful, but pile it on top of matzo and you'll get through those eight days in no time.
This haroset is an original. Recipes vary greatly, so let your imagination run wild. Feel free to experiment by adding other fruits, nuts or spices such as cinnamon or nutmeg. The key thing to keep in mind is the symbolism: Whatever your additions, haroset should look like mortar, but probably shouldn't taste like it.
Haroset Ingredients
1 large crisp apple (or 2 small apples) 1 cup pecans1 cup chopped sugared dates1/2 cup Manischewitz (or grape juice for those under 21)
Chop apple and pecans into small pieces (apple chunks should be somewhat larger than pecan). Place in large bowl and add dates. Pour wine over mixture. Stir until all fruit is fully coated in wine. Let soak for a little while before serving. Haroset can be prepared the day before and stored overnight in the refrigerator.
Light, airy and completely flourless, meringues are the perfect dessert to top off your Peaster celebration. They're easy to make and can be amended as you see fit.
Have them plain, mix in some chocolate chips or chopped pecans, even throw in M&M's or Reese's Pieces - they'll be delicious no matter what you decide.
Being purists and chocolate fanatics, we chose chocolate chip meringues as the finishing touch for our Peaster celebration. One word of caution on this dessert: Prep time is 10 minutes or less, but baking takes around two hours, so get this one in the oven before preparing the rest of your meal.
Chocolate Chip Meringues
Ingredients
4 egg whites1/2 tsp. vanilla1 cup sugarChocolate chipsParchment paper
Pre-heat oven to 250 F. Beat egg whites until they form soft peaks. Add sugar and beat until mixture forms stiff peaks. Fold in vanilla and desired amount (we suggest one cup...or more) of chocolate chips or nuts, etc. Cover baking tray with parchment paper. Spoon mixture onto tray. Bake meringues in oven for one hour. Turn oven off and let meringues sit inside for another hour. Meringues should be crisp and dry when finished, so keep an eye on them: Cooking times may vary based on oven.
