HAKOL - Passover 2016

PASSOVER APRIL 2016 | ADAR 11/NISAN 5776

The Lehigh Valley Jewish Clergy Group present the

18th Annual Community Passover Seders PLEASE JOIN US AT OUR TABLE THIS PASSOVER. ALL ARE WELCOME. OR CALL TO ARRANGE TO SHARE IN A SEDER IN SOMEONE’S HOME.

Call any of the synagogues listed below if you are interested in sharing in a Passover seder with congregants having seders in their homes: AM HASKALAH, Allentown 610-435-3775 Student Rabbi Leiah Moser

BNAI ABRAHAM SYNAGOGUE, Easton 610-258-5343 Rabbi Daniel Stein

CONGREGATION BRITH SHOLOM, Bethlehem 610-866-8009 Rabbi Michael Singer

CONGREGATION SONS OF ISRAEL, Allentown 610-433-6089 Rabbi David Wilensky

TEMPLE COVENANT OF PEACE, Easton 610-253-2031 Rabbi Melody Davis Cantor Jill Pakman

BETH AVRAHAM, Palmer 610-905-2166 Rabbi Yitzchak Yagod

CHABAD OF LEHIGH VALLEY, Allentown 610-336-6603 Rabbi Yaakov Halperin

CONGREGATION KENESETH ISRAEL, Allentown 610-435-9074 Rabbi Seth Phillips Cantor Jennifer Duretz Peled

TEMPLE BETH EL, Allentown 610-435-3521 Rabbi Moshe Re’em Cantor Kevin Wartell

TEMPLE SHIRAT SHALOM, Allentown 610-706-4595 Cantor Ellen Sussman

Chabad of the Lehigh Valley FRIDAY, APRIL 22 | 7:30 PM $30 per person Enjoy a meaningful seder with traditional songs, stories and lively discussions. For reservations, more information or to make special financial arrangements, contact Chabad of Lehigh Valley, 610-351-6511.

Congregation Brith Sholom FRIDAY, APRIL 22 | 6:00 PM Join Rabbi Michael Singer as we retell the story of the Exodus from slavery to freedom. Catering by Boscov’s Ala Carte Catering Service. Vegetarian selection is

available. Brith Sholom adult members $40 per person, non-members - $45 per person, children (ages 6-13) - $18 per person, children (ages 5 and under) - free.

Contact Tammy to make your reservation, 610-866-8009.

Easton Joint Community Seder Temple Covenant of Peace/Bnai Abraham Synagogue SATURDAY, APRIL 23 | 6:00 PM at Temple Covenant of Peace RSVP by April 15. To learn more contact 610-253-2031.

The Jewish Community Seder Project is partially funded by a grant from the JEWISH FEDERATION OF THE LEHIGH VALLEY

Temple Covenant of Peace Women’s Seder SUNDAY, APRIL 17 | 4:00 PM Dairy/vegetarian potluck. RSVP at 610253-2031.

Congregation Keneseth Israel Super Shabbat Seder FRIDAY, APRIL 22 | 5:45 PM Traditional foods, live music, songs and an interpretative Seder -- a joyous and moving experience for all ages. Members $22 adults, $16 kids; non-members $30 adults, $20 kids, under 6 free. RSVP by April 12 to 610-435-9074.

CLASS SEARCHES OUT

bitter herbs

By Jennifer Lader Congregation Brith Sholom

A recent four-part class, Torah for Foodies, held at Congregation Brith Sholom in Bethlehem, hinted at how the standard fare of Biblical days differed from today’s.

“We remember the fish that we ate in Egypt free of charge; the cucumbers, melons, leeks, onion, and garlic.” (Numbers 1:5) Such were the foods that the Children of Israel longed for in the desert. At the time, people were largely dependent on what could be grown or caught in their locale. Exploring Torah passages, Rabbi Allen Juda, rabbi emeritus of Brith Sholom and co-leader of the class, brought in Biblical references to vegetarianism, kashrut, the “seven species” found in the land of Israel and the significance of trees.

Nutrition educator and Brith Sholom member Jannie Kay, who also led the class, speculated on what the “bitter herbs” of the time must have been. It’s thought that they were parsley and coriander, she told the class. She brought to the class an array of foods that have since become available, but which must not be taken for granted.

The Amazon rainforest covers over a billion acres, Kay said, recycling carbon dioxide into oxygen. Yet, whereas in the past, they covered 14 percent of the Earth’s surface, today they cover only 6 percent. Some 2,800 foods originated in these rainforests. These include avocados, coconuts and figs; oranges, lemons and yams. Only 200 are now in use in the Western world, she said. So, in addition to offering a closer look at foods of the Bible, the class promoted mindfulness of the environment and stewardship of the Earth’s resources.

“See my works, how fine and excellent they are? Now all that I have created, I have created for your benefit. Think about this and do not corrupt and destroy my world.”

Following each presentation, the class went into the kitchen to prepare a festive vegetarian dinner of foods selected to foster wellness of body, mind and spirit. Teachers and students then sat down together to enjoy the fruits of their labor.

For information about other upcoming courses at Brith Sholom, visit www.brithsholom. net or call the synagogue office at 610-866-8009.

BITTER HERBS

Based on a recipe from Martha Rose Shulman's book, "Sephardic Dishes For The Passover Table."

JUNE/JULY

2 hearts of romaine lettuce 1 small head of radicchio 2 belgian endives 1 1/2 c. arugula or watercress, washed and dried 2 scallions, chopped (optional) 1/4 c. chopped flat leaf parsley 1/4 c. fresh dill 1 small garlic clove salt and pepper 3 T. lemon juice 1/2 c. olive oil

Wash and dry the romaine lettuce leaves and break into medium pieces. Separate the radicchio leaves and cut into medium pieces. Rinse and dry the endives and slice crosswise about 3/4-inch thick. Toss together all of the greens and the scallions in a large salad bowl. Chop the dill and mint and sprinkle them over the greens.

Mash the garlic clove, add a generous pinch of salt and mash to a paste. Place in a small bowl; work in the lemon juice and then the olive oil. Taste and adjust the seasonings. Just before serving, shake the dressing in a jar, pour over the salad and toss.

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A sweet new publication for the new year.

www.jewishlehighvalley.org/shalom HAPPY PASSOVER | HAKOL LEHIGH VALLEY | APRIL 2016 3

By Judy Lash Balint JNS.org Not every Israeli observes Passover, but every Israeli knows Passover is coming.

Preparations for the seven-day holiday are impossible to ignore and encroach on almost every facet of life in the weeks leading up to seder night.

Israel’s Central Bureau of Statistics reveals that 88 percent of Israelis will take part in a seder and 47 percent will eat only kosher for Passover items during the holiday.

As for Israel’s army, some 200 IDF chaplains, including reservists, are pressed into service to commence the massive task of koshering the hundreds of kitchens, mess halls and eating corners used by soldiers at bases all over the country. According to Rabbi Zev Roness, a captain in the Armored Training School, “It’s a whole operation … The army prepares more than a month before Passover to ensure that all of the army kitchens meet the highest kosher-forPassover standards.”

Street scenes in Israel change every day before Passover according to what’s halakhically necessary: Several days before the seder, young men wielding blow torches preside over huge vats of boiling water stationed every few blocks on the street and in the courtyard of every mikveh.

The lines to dunk metal utensils start to grow every day, and at the last minute before the Seder, blow torches are at the ready to cleanse every last gram of chametz from oven racks and stove tops lugged through the streets by kids or overwrought mothers.

Prominent newspaper ads from Israel’s Energy Ministry feature dire warnings about the dangers inherent in cleaning gas burners. The text of the ads advises on the minutiae of taking apart the metal covers to get at that last bit of chametz.

No alarm clock is needed in the pre-Passover period–clanging garbage trucks do the trick as they roll through the neighborhood every morning during the two weeks before Passover 4 APRIL 2016 | HAKOL LEHIGH VALLEY | HAPPY PASSOVER

to accommodate all the refuse from the furious cleaning going on.

Two days before the seder, there’s the annual pickup of oversized items and appliances. Dozens of antiquated computer monitors and old toaster ovens stand forlornly next to the garbage bins.

The day before Passover, families seek out empty lots to burn the remainder of their chametz gleaned from the previous night’s meticulous search. The city is dotted with sputtering fires despite ads posted by the Jerusalem municipality announcing the location of official chametz burning bins and banning fires in any other areas.

Most flower shops stay open all night for the two days before Passover, working feverishly to complete the orders that will grace the nation’s Seder tables.

Observant Jews mark the seven weeks between Passover and Shavuot by carrying out some of the laws of mourning – one of these is the prohibition against cutting hair. As a result, barber and beauty shops are jammed with customers in the pre-Passover days.

Mailboxes overflow with appeals from a myriad of organizations helping the poor.

Newspapers are replete with articles about altruistic Israelis who volunteer by the hundreds in the weeks before the holiday to collect, package and distribute Passover supplies to the needy.

In Jerusalem alone, more than 40 restaurants close a few days before Passover. They clean out their kitchens, revamp their menus and open up with rabbinic supervision for the holiday to serve kosher-for-Passover meals to tourists as well as the hordes that are sick of cooking after the seder.

Since most of the country is on vacation for the entire week of Passover, all kinds of entertainment and trips are on offer. The annual Boombamela beach festival, kid’s activities at the Bloomfield Science Museum, concerts in Hebron, explorations at the City of David, solidarity excursions to the Shomron and music festivals at the Dead Sea are all popular. The popular Hebrew Bananagram game has even invented a

special Passover version with points for words in the Haggadah.

The Passover theme of freedom and exodus in Israel even extends to criminals. Israel Radio announces that 700 prisoners will get a furlough to spend the holiday with family.

According to the Ministry of Agriculture, Israel’s fishmongers will sell 1,100 tons of carp, 80 tons of St. Peters fish and 300 tons of mullet this Passover season to satisfy the tastes of gefilte fish lovers, as well as the Moroccan-style chraime fish eaters.

In every ultra-Orthodox neighborhood, men and boys block the narrow streets with hand trucks piled high with sacks of carrots, potatoes and oranges and cartons of eggs—all courtesy of the Kimcha D’Pischa funds that funnel donations from abroad to Israeli Haredim.

At the entrance to many large supermarkets, teenagers hand out flyers listing suggested items generous shoppers may purchase to be placed in bins for distribution to needy families.

Israel’s chief rabbis sell the nation’s chametz to one Hussein Jabar, a Moslem Arab resident of Abu Ghosh. Estimated worth: $150 billion secured by a down payment of NIS 100,000.

Jabar took over the task some 16 years ago, after the previous buyer, also from Abu Ghosh, was fired when it was discovered his maternal grandmother was Jewish.

At the Kotel, workers perform the twice-yearly ritual (pre-Passover and pre-Rosh Hashanah) of removing thousands of personal notes stuffed into the crevices of the Kotel, prior to burying them on the Mt of Olives.

Finally, the end of Passover is marked by the festive Maimouna, a traditional holiday celebrated by North African Jews immediately following Passover.

In recent years, Maimouna has become a national day marked by music, eating sweets and pastries and political glad-handing before everyone heads back to work until the fastapproaching season of Holocaust Remembrance Day, Memorial Day, Independence Day and Jerusalem Day.

Passover around the world Jewish Telegraphic Agency Every year when Jews around the world gather to celebrate Passover – the story is the same, yet the customs differ from country to country.

Jews of Hungary decorate the seder table with gold and silver jewelry to recall the items of precious metal that the Egyptians gave the Israelites as they were leaving Egypt. Jews in Turkey put on a small play using costumes to begin the seder. Sephardic Jews end the seder by having the first born son eat a roasted egg in gratitude for being spared during the 10th plague.

Jews in Gibraltar crush a small piece of brick into their charoset. Some feminists began putting an orange in the middle of their seder plates to symbolize the more central inclusion of women, gays and lesbians into Jewish ritual life.

Some activists put olives on the seder plate to symbolize their hopes for peace in the Middle East.

Many Egyptian Jews tie a piece of matzah in a napkin and pass it around the table while reading the Haggadah section “this is the bread of affliction.” Each person places the sack on

their right shoulder. The seder leader asks “where are you from?” and the person answers “Egypt,” the leader says, “where are you going?” switching the sack to their left shoulder, the person answers “Jerusalem.”

In Afghani, Persian and other Sephardic homes, the singing of Dayenu is often accompanied by seder participants beating each other lightly on the back and shoulders with scallions to symbolize the taskmasters’ whip.

While Ashkenazi Jews often welcome Elijah with a cup of wine, Jews in Casablanca place a large ornamented chair with brocaded pillows near the seder table to await the prophet’s arrival.

In some Ethiopian families, the matriarch would destroy all of her earthenware dishes and make a new set to mark a true break with the past. Ethiopian Jews had no Haggadahs, and read about Exodus directly from the Bible. Matzahs were homemade, often from chickpea flour, and on the morning of the seder, a lamb would be slaughtered.

Jews in Colchin, in the Indian state of Kerala, begin their Passover prepara-

tion immediately after Chanukah. After Purim, Cochin’s Jews scrub their house of chametz and repaint them, keeping special Passover dishes in a separate room.

Wells are drained and cleaned for fear of chametz, and every grain of rice is inspected for defects that might let impure chametz in.

No matter how you celebrate Passover, you will enjoy this recipe for a Mexican-inspired seder meal.

BRISKET CON CHIPOTLE (Braised Brisket with Tomato and Chipotle) Yield: 6 servings

INGREDIENTS: 2 lbs. brisket Kosher salt to taste 3 Tbsp. olive oil 2 Tbsp. garlic cloves, chopped 1 onion, chopped 6 plum tomatoes, cut in quarters 1/2 Tbsp. cumin 1/2 Tbsp. dry oregano 1 bottle red wine 4 cups of water 3 tbsp chipotle pepper puree (available in supermarkets) 1 bay leaf Garnish: 1 red onion, chopped; and 1 avocado, cut into six slices

PREPARATION: 1. Season the brisket with salt.

In a roasting pan, heat the oil until it’s smoky hot and sear the brisket well all around.

2. When the brisket is seared, transfer it to a platter. Lower the flame and saute the garlic, onion, tomatoes and the rest of the ingredients (except the garnish). Season and let the mixture cook for 10 minutes.

3. Return the brisket to the roasting pan. Cover and cook in a 350 degree oven for 1 1/2 hours, or until very tender.

Cool brisket to room temperature. Slice the brisket and reheat in the same sauce. Serve 2 matzah tortillas (recipe below) per plate, filled with braised brisket and garnished with chopped red onion and a slice of avocado.

MATZAH TORTILLAS Yield: 12 tortillas

INGREDIENTS: 2 cups matzah cake meal 1 tsp. salt 1 cup warm water 1 Tbsp. olive oil, plus additional oil for frying PREPARATION: Place the matzah cake meal, salt, warm water and 1 tablespoon oil in a bowl. Mix ingredients very well with your hands, until you form soft dough. With your hands, form 1 1/2-inch balls. Roll balls between plastic wrap to form a tortilla shape. Preheat additional oil on a nonstick griddle or pan on a medium flame. Fry the matzah tortillas until browned.

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HAPPY PASSOVER | HAKOL LEHIGH VALLEY | APRIL 2016 5

Keeping kosher for Passover at Muhlenberg

By Gracie Gottlieb JFLV Marketing Intern Passover is usually a holiday that people dread. Jews get so wrapped up in the food that the holiday often loses its meaning and importance. Even more so as a college student, being away from home over the holidays can be a tricky thing. With just a dorm room and a microwave, many students are stuck with eating matzah and cream cheese or frozen meals packed from home for the whole week and heading the the dining hall is difficult as students are faced with temptation.

Entering the dining hall at any college on Passover can be a real task. The pizza and pasta looks better than ever and your mouth waters from the smell of freshly baked cookies. Having the self restraint to walk past your favorite lunches and head to the salad bar is something that not many people can bare. Many Jewish students for the first time in their lives are faced with this temptation as they must alter their eating habits for a whole week without having the power to make the meals themselves.

Luckily, for Muhlenberg students, this is a simpler task. Instead of having to strategically plan out their meals for the week or have to compromise their observance level, Jewish students at Muhlenberg head straight for the “Nosh.”

The Noshery North, Muhlenberg’s kosher meat dining section in its award-winning dining hall, is open lunch and dinner for all of Passover. The line is long, but students are happy to wait as they are eating meals that are just as good as the alternatives. While there is always a main dish, two sides and soup, for those who

SIX

POINTS

Muhlenberg’s kosher meat dining section, The Noshery North, is open for lunch and dinner throughout Passover with kosher-for-Passover meals.

aren’t interested in the meal of the day, hamburgers, hotdogs and grilled chicken are always available – with kosher for Passover buns of course.

One of the best parts of the Nosh is that it is a conversation starter among the students. “What is going on at the Nosh?” is constantly wondered and heard at every meal as the questions surpass the Passover table and go to the dining hall tables. This is the best form of education as Jews teach their friends about Passover and the rules and traditions that go along with it.

College is where Jewish students for the first time in their lives have to decide how they want to live as Jews. Students are faced with the decision on what to do with their Judaism – forget everything they once learned or embrace their heritage and traditions. While at home, Jewish students usually follow the lead of

KOSHER

their parents. When faced with the choice of where to go next with their Jewish identity, many students struggle because of the lack of support provided by their school. At Muhlenberg however, this choice isn’t as difficult. Students are supported and able to embrace their traditions because eating a kosher dinner is a no-brainer. It is practically just as convenient to choose to keep kosher than not.

For many Jewish students, kosher dining is a priority. Not having kosher food can be a deal breaker in picking a college, and for Muhlenberg there is no discussion. Muhlenberg College not only understands and accepts this priority, but it also embraces it. Jewish students feel like they can be successful because all their needs are taken care of down to Passover.

Passover for Muhlenberg is not dreaded, but rather something to celebrate and look forward to.

EVENTS

ROSH HASHANAH MENU $175 package feeds 6 people (includes half pans of all items) $250 package feeds 10 people (includes full pans of all items) PACKAGE INCLUDES:

A LA CARTE:

(no substitutions)

FRESH BAKED ROUND CHALLAH (with raisin or plain) HOUSE MADE CHICKEN AND ROASTED ROOT VEGETABLE SOUP (4qts) Add $1 for each matzo ball (matzo balls not included) HERB ROASTED CHICKEN with Natural Jus RAISIN AND APPLE KUGEL (half pan) ROASTED BROCCOLI AND CAULIFLOWER HARVEST GREEN SALAD toasted pumpkin seeds, candied walnut, dried cranberry and lemon thyme vinaigrette CAESAR SALAD HONEY CAKE To place an order, please call 610-257-3050 or email info@sixpointskosher.com. All orders must be placed

by Friday, September 4, 2015 by 2pm.

Slow Braised Brisket Roasted Salmon Herb Roasted Chicken Roasted Potatoes Broccoli and Cauliflower Raisin and Apple Kugel Garlic Mashed Potatoes Carrot Tzimmes

$60 $55 $45 $30 $25 $30 $30 $30

LARGE SALAD BOWL (feeds 6 people) Harvest Green Salad $24 Caesar Salad $24 Chopped Liver Mousse $15/pint Fresh Baked Round Challah$12/loaf DESSERTS Honey Cake Carrot Cake Apple Cake Chocolate Cake

High Standards. Phenomenal Service. Enviable Events.

REDEFINING THE ART OF KOSHER CATERING

6 APRIL 2016 | HAKOL LEHIGH VALLEY | HAPPY PASSOVER

½ PANS

(feeds 6 people)

$14 $14 $14 $14

PJ Library to explore the science of the plagues

By Laura Rigge HAKOL Editor From rivers of blood to frogs falling from the sky, the plagues described in Exodus are wrapped in mystery. But this Passover, children of the Lehigh Valley are invited to learn more about the scien-

tific aspects of the plagues.

As part of its Passover celebration, PJ Library is teaming up with the Da Vinci Science Center to create The Science of the Plagues. The event will take place on April 17 at 3:30 p.m. at the JCC. The event will include stations where DaVinci educa-

tors will provide hands-on activities and demonstrations related to the Passover plagues. Stations will allow children to learn more about the types of animals that the Egyptians would have enountered, experience illuminescent objects and even get a closer look at how thunderstorms work.

“The goal of the event is to use science to understand the plagues in a hands-on way that gets kids interested in not only the story of Passover, but also in the science itself,” said Da Vinci Science Center Director of Outreach and Community Relations Steve McGorry.

The event will also include a story and a snack. $18 per family in advance, $25 at the door. Register at the JCC Welcome Desk, call 610-435-3571, or visit www.lvjcc.org. abbyt@jflv. org or call 610-821-5500.

Celebrate Passover with PJ Library and Yehuda matzos ROASTED BROCCOLI FLORETS WITH LEMON GARLIC MATZAH CRUMBS INGREDIENTS: 1 lb. broccoli crown, cut into florets 2 Tbsp. olive oil, separated Kosher salt and freshly ground black pepper 2 sheets of Yehuda Matzos, or 1 cup matza farfel 4 cloves of garlic, finely minced Juice of 1 large lemon, zest reserved 1 Tbsp. Italian parsley, chopped

For Savvy Travelers

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PJ Library has partnered with Yehuda Matzos to cobrand their boxes in the U.S. for Passover 2016. Special PJ Library branded boxes will be available at your favorite local grocery store. In the weeks leading up to Passover, they will be sharing special recipes for PJ Library families to make the most of their delicious Yehuda Matzos.

Every year around this time, I am bombarded with requests for new and exciting recipes that are kosher for Passover. Readers often worry that meal prep during Passover means complicated, time consuming recipes, or an abundance of matzah sandwiches. While there are plenty of recipes that require no leavening (like delicious flourless chocolate cake), there are also many tasty, convenient, and creative ways to make the most of your matzah.

First up, we’ll be enjoying my Roasted Broccoli Florets with Lemon Garlic Matzah Crumbs. If easy is what you’re looking for, this is the recipe for you. I also promise that if you weren’t a broccoli fan before, you will be after you try this dish. There’s something magical that happens when deep green broccoli meets a hot oven and emerges with a gentle char. I’ve converted plenty of cruciferous haters with this recipe. The combination of sweet and pungent roasted garlic married with vibrant and refreshingly tart lemon zest perfumes the matzah crumbs in such a way that it won’t take long for this dish to become a heavilyrequested staple on any Passover table.

PREPARATION: Preheat oven to 375.

Drizzle 1 Tbsp. of olive oil over the broccoli florets and sprinkle with salt and pepper to taste.

Toss to coat, and lay flat and in a single layer on a baking dish or cast-iron skillet. Roast in the oven for 15 minutes.

While your broccoli is roasting, place the matzah sheets in a plastic bag, seal the bag with as little air in it as possible, and use a rolling pin to crush the sheets into small pieces. (Kids love to help with this part.)

Once the matzah is crushed into crumbs, drizzle with 1 Tbs. olive oil, then add the garlic, lemon zest, and Italian parsley. Reseal the bag, and shake to combine.

Remove the broccoli from the oven, drizzle with one tablespoon of lemon juice, and sprinkle the matzah crumb mixture on top.

Return to the oven for 15 minutes, or until the crumbs are golden brown and broccoli is tender.

Serve immediately.

AG

By Jennifer Stempel PJ Library Blog

Worldwide Transportation • 610-776-1516 jjtransportation.com team@jjtransportation.com Lehigh Valley

HAPPY PASSOVER | HAKOL LEHIGH VALLEY | APRIL 2016 7

Wishing you and your family a

HAPPY PASSOVER For Passover recipes visit GiantFoodStores.com/recipes

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Acme Smoked Nova Salmon Previously Frozen, 4 oz. pkg.

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12 oz. pkg. Available in our Bake Shoppe.

Yehuda or Aviv Matzos

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Matzo Ball & Soup Mix

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Kosher for Passover Lilly’s Brand Assorted Cookies

Kedem Grape Juice

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Tabatchnik Chicken Broth Aseptic 32 oz. pkg.

Use your card and save on items on this page. We sell both kosher and non-kosher foods. Some items not available in some stores. While supplies last. Prices valid April 1 – April 21, 2016.