‘Cooking With Shaloha’ For Passover

Diana Helfand
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Wednesday - April 13, 2011
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Passover begins next Monday, and i would like to dedicate this column to Karen Kimbrell and Patricia Kawa’a, who contribute valuable time and expertise to Hadassah and Temple Emanu-El.

Karen grew up attending the temple, where she now chairs the environmental committee.

last year, Karen’s life membership in hadassah took on new meaning when she visited israel and saw firsthand the organization’s impressive medical campus that serves the Middle east. founded in 1912, hadassah will celebrate its centennial next October (with the opening of its newest hospital tower and a convention) in Jerusalem. Visit hadassah.org.

Patricia came from new York to Hawaii in 1968, and like Karen made her career in nursing. She leads hadassah’s monthly book group.

On May 5, the group will discuss All Other Nights by dara horn. The title is derived from the Passover story and takes place during the Civil War.

On May 10, ophthalmologist Dr. Jonathan etter presents “Vision for a new future.”

Prospective members are always welcome to join activities. for more information, call 265-3559.

At the Passover Seder, or ordered dinner, the story of the Jews’ exodus from slavery in egypt to freedom is retold. The Sisterhood of Temple emanu-el offers a second night Seder open to the community on Tuesday, April 19, at the hale Koa hotel. for tickets and prices, go to shaloha.com or call 595-7521.

Sisterhood just published Cooking with Shaloha, including these recipes they generously share with MidWeek readers for the Passover holiday.

(Charoset symbolizes the mortar Jewish slaves used to build the pyramids).

* 4 large apples, peeled, cored and sliced in quarters
* 2 cups walnuts
* 2 teaspoons cinnamon
* 4 tablespoons sweet kosher wine

Process apples and walnuts in a food processer. Mix in remaining ingredients and refrigerate until ready to serve.

(This 1916 recipe was a favorite of the singing de Reszke brothers, and served by their sister at her Warsaw palace).

* 1 large navel orange
* 8 eggs, separated
* 1 pound box powdered sugar
* 1 pound box matzo cake meal
* 1/2 cup unsalted butter
* 1 teaspoon baking powder * pinch salt

Preheat oven to 350 degrees. Butter a cake mold with cold butter.

Grate the orange skin. Process the orange pulp and mix with grated skin and egg yolks. Gradually add the salt and sugar.

In another bowl, sift the matzo meal with the baking powder. Set aside. in a third bowl, beat the egg whites to a stiff froth and fold gently into the orange mixture. add the meal and baking powder and turn into the prepared mold.

Bake until the cake tests done (a toothpick inserted in center should come out clean).

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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