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Passover Chocolates: A Year-Round Favorite

by Julie Gale

Passover is one of many Jewish holidays that combines suffering and joy.

As Jews, we remember when we were slaves in Egypt and left with Moses in such a hurry that we did not have time to let the bread dough rise. We eat only unleavened bread products for eight days to insure that we do not forget that experience. We try to experience the spiritual journey through our Seder meals and the next six days as if we ourselves were freed from slavery. We rejoice in the sweetness of our freedom, but we also remember the bitterness of enslavement under Pharoah.

The foods Jews eat at Passover are powerful symbols of the hard times and the good ones. We eat horseradish to remember the bitterness, and sweet apple haroset is designed to resemble the bricks used for Pharoah’s buildings. Parsley reminds us that Spring has finally arrived and the four or five glasses of sweet wine can easily blur the memory of any or all pain. The average Seder can last anywhere from two hours to four or five hours, depending on the level of observance, the amount of conversation and the number of courses served.

By the time dessert arrives, those who are still awake (or still at the table) deserve a host of sweets and confections. The following recipe comes from my dear friend, Vicki Horowitz, who brings them annually to our small congregation’s communal Seder. This is a perfect candy to my taste, because it combines bitter chocolate, salty cashews, sweet golden raisins, chewy marshmallows and crunchy matzo. My only caution is that you control yourself from eating too many of these, as I have spent many a Passover night awake from the caffeine in the chocolate!

PASSOVER CANDY

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Melt the chocolate in a metal bowl, above a pot half-filled with boiling water. Stir until melted and smooth.

Place the rest of the ingredients into a large bowl. Pour the chocolate over the other ingredients and stir to blend thoroughly.

Cover a cookie sheet with waxed paper and pour the candy on top. Cover with another sheet of wax paper, pressing down on the candy to spread it evenly.

Refrigerate until firm and break into pieces.

Serves 6-8.

ETHNIC COOKING WITH JULIE GALE

Winter-Spring Schedule 2004
Classes will be held at 1 Lancia Lane, Larchmont and includes instruction, lunch or dinner and recipes to take home.

1. Tuesday, February 24- 12:30-2:30 PM CHINESE DELICACIES:
Hot & Sour Soup, Mu Shu Chicken, Spun Apples
2. Tuesday, March 9- 3:30-5:30 PM KID’S CLASS:
Homemade Pasta, Tacos, Killer Brownies
3. Thursday, March 18- 9:30-11:30 AM & 7-9 PM FOODS OF ITALY:
Osso Bucco, Spaghetti Bolognese, Zabaglione
4. Thursday, April 1- 7-9 PM PASSOVER SPECIALTIES:
Matzo Ball Soup, Gefilte Fish, Chocolate Torte
5. Wednesday, April 14 - 7-9 PM TEENAGER CLASS:
Homemade Pizza, Vegetarian Sushi, Homemade Ice Cream
6. Thursday, April 29 – 12:30-2:30 PM COOKING LITE:
Stuffed Zucchini, Ratatouille Chicken, Balsamic Roasted Fruit
7. Wednesday, May 12- 7-9 PM MEN’S NIGHT OUT:
Mexican Layered Dip, Chili, Free-form Apple Pie
8. Tuesday, May 18 – 9:30-11:30 COOKING FOR COMPANY:
Eggplant Caviar, Chicken Kiev, Sacher Torte
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CLASSES LIMITED TO 7 STUDENTS, SO REGISTER NOW!
$65 per class or $180 for any 3 (Please enclose check payable to Julie Gale)
Name_________________________
Address____________________________________
Phone & Email____________________________________
Please check off all classes of interest: 1. Feb. 24 __ 2.Mar.9__AM__PM
3.Mar. 18_ 4.Apr. 1__ 5.Apr. 14__ 6.Apr.29__ 7May 12__ 8.May 18__
Return to : Julie Gale 1 Lancia Lane, Larchmont, NY 10538 (914) 834-5353

Email: PJAZTEGale@optonline.net

Julie Gale 834-5353 PJAZTEGale@optonline.net Julie Gale teaches ethnic cooking classes in her home and for the Continuing Education classes at Mamaroneck High School

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