Passover is one of the most exciting times of the year. Almost no one works in Israel during chol hamoed, the four intermediate days of Pesach. Most offices are closed for the week and the businesses that are open generally close early.
The weather is beautiful, spring is in the air, the countryside is filled with wildflowers, and it seems like the entire population is outdoors – hiking, camping and picknicking. It’s as though everyone was coming out of hibernation.Picnic grounds are packed with extended families enjoying the holiday. And where else in the world can you see an ice cream truck parked next to the picnic grounds selling matzah along with the ice cream?
Some Israelis picnic by bringing along what seems like their entire kitchen. They bring pots, pans, tables and chairs and cook their meals on site! I prefer my picnics western style, bringing all the food ready-made in a cooler and eating on a blanket on the ground.
Whether you’re off on an outing with your family or hanging around the back yard, you’ll love these easy dishes that will get you out of the kitchen in a hurry.
I like to make matzah meal pancakes to use as sandwich bread. They can also be served as a breakfast dish with syrup, cranberry sauce or applesauce. And they can be baked on a parchment paper-lined baking sheet in a 350-degree oven until golden brown.
3 eggs
1/2 cup cold water
1/4 teaspoon salt
1 cup matzah meal
1 medium onion, grated
melted butter, margarine or oil for frying
Beat eggs and combine with cold water, salt, 2/3 of the grated onion and enough matzah meal to make a stiff batter that will drop from the spoon.
Heat the butter, margarine or vegetable oil in a heavy skillet and add remaining onion for flavour. Drop batter from spoon to form round cakes and fry until brown before turning over to brown on underside. Lift out one at a time and drain thoroughly on paper towel, before serving.
Passover Chicken Salad
This is an excellent way to use up leftover chicken from the chicken soup, and makes delicious picnic fare.
3 to 4 cups shredded cooked chicken
1 1/4 cups finely diced celery (about 4 stalks)
3 carrots, peeled and grated
1 tbsp. grated onion
salt and freshly ground black pepper to taste
3/4 cup or more mayonnaise
Combine ingredients, transfer to an airtight container and refrigerate. Makes 6 to 8 servings.
Here’s another great picnic food, based on a recipe from Ruth Baks of Jerusalem. You can add chopped bell pepper, parsley, salt and pepper. They’re delicious hot or cold. You can also make them ahead and freeze.
4 eggs
3 cans drained tuna
1/2 cup matzah meal
1 small onion, minced
1 stalk celery, minced
3/4 cup additional matzah meal for dredging
oil for frying
Combine ingredients and chill for at least one hour. Scoop out 1/4 cup portions and shape into patties. Gently dredge patties in matzah meal, coating sides evenly. Pat lightly so the crumbs adhere well. Because the mixture is soft, the patty may flatten slightly during breading; use fingertips to gently restore shape and return thickness to about 2 3/4 inch. Set aside breaded patties on tray to rest, then pan fry in hot oil. Makes 12 patties.
Passover Apricot Squares
1/2 lb. butter or margarine
1 cup sugar
1 tbsp. lemon rind
2 egg yolks
2 cups matzah cake meal
1/4 cup lemon juice
1 tsp. vanilla
1 lb. jar apricot preserves
1 cup chopped walnuts or almonds
Preheat oven to 325. Cream butter and sugar together. Add lemon rind and yolks and beat until light in colour. Add the matzah cake meal and mix well.
Press three-quarters of the dough into a greased 9×13-in. pan and freeze the remaining dough. Bake crust for 20 minutes. Remove from oven.
Combine lemon juice, vanilla and preserves and spoon over hot dough. Sprinkle with nuts and grate frozen dough over the top. Bake for an additional 35 minutes. Cool and cut into squares. Makes 24 squares.
A delicious take-along or for any-time noshing.
6 tbsp. butter or margarine
1/2 cup dark brown sugar
4 sheets regular matzah
8 tbsp. semisweet chocolate chips
Preheat oven to 400. Line 2 baking sheets with foil.
In a small saucepan, melt the butter or margarine. Add the sugar and stir well.
Place two matzot on each baking sheet. Divide the butter and sugar mixture among the sheets of matzah – about 2 tablespoons for each one. With a rubber spatula, spread the mixture over the entire surface of matzah.
Bake the matzot for 6 to 7 minutes or until the topping is bubbly and brown.
Remove the sheets from the oven and immediately sprinkle each with 2 tbsp. of the chips. Let them sit for 30 seconds, then use a metal palette knife to spread the chocolate evenly.
Transfer the matzah to wire racks. Remove the foil from the baking sheets and set the racks on the sheets. Refrigerate for 30 minutes so the chocolate solidifies. Can be broken into uneven pieces. Makes 24 squares.