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SEPHARDIC TREATS AND WONDERFUL WINES FOR PASSOVER 2010   By Sheilah Kaufman

Passover, commencing the evening of March 29 until April 6,.arrives early this year. Jews of all affiliations gather around the table on this evening and hold a “Seder” to commemorate the exodus of the Jews from Egypt.

This Passover, I want to share with you some wonderful new Kosher for Passover wines that I have recently discovered and enjoyed, as well as wonderful recipes from my friend Selin Rozanes.

Selin Rozanes is Sephardic (by origin), and a native of Istanbul, Turkey. She spent 15 years as a travel consultant before returning to her Sephardic roots and creating her own culinary and cultural travel company called Turkish Flavors (www.turkishflavours.com). She offers hands on Turkish cooking courses, where you will also learn about Turkish culinary tradtions.  

Selin is a self-taught chef and gastronomiccally inquisitive lady, Slow Food and The International Culinary Tourmism Association.Selin is fluent in  English, French,  Turkish, and some Spanish.

Here Selin shares some of her delectable Passover dishes.

SEPHARDIC TREATS FOR PASSOVER

My friend Selin Rozanes is Sephardic by origin, and a native of Istanbul, Turkey. Her greatgrandparents  came from Rozas in Spain originally.

She spent 22 years as a travel consultant before returning to her Sephardic roots and creating her own cultural and culinary experiences company called Turkish Flavours www.turkishflavours.com). She offers hands on Turkish-Ottoman and Turkish- Sephardic  cooking courses, where you will also learn about Turkish culinary traditions.

Selin  has lots of experience as Travel Consultant and has organized many luxurious, individualized holidays to fit specific needs. Her vast knowledge about Istanbul and Turkey and what it offers to gourmet travelers is always an asset to Turkish Flavours guests.She  still works as an Individual Travel Consultant for Turkey  and can give advice, help design tailor made itineraries, reserve and enhance your travel to Turkey.

Selin is a self-taught chef and gastronomically inquisitive lady, a member of  Slow Food She is fluent in  English, French, Turkish, and some Spanish. Here Selin shares some of her delectable Passover dishes.

ZUCCHINI FLAN/ALMODROTE  de KALAVASA

• About 4 1/ 2 pounds  of zucchini
  
• 3 tablespoons of Matzo meal
  
• 2 eggs
  
• 6 table spoons of sunflower oil or other favorite
  
• 3 1/ 2 ounces white (feta) cheese, mashed  
  
• About 5 ounces grated kasher cheese or gruyere, extra for topping
  
• A bunch of dill
  
• Salt   

LEEK AND MEAT PATTIES/ALBONDIGAS de PRASA

• 3.3 pounds leeks
  
• About half a pound of ground meat
  
• 1 1/ 4 ( or more if needed) pieces of matzo soaked in water and 
• squeezed dry
  
• 2 Normal size lightly beaten eggs
  
• Salt
  
• Freshly ground pepper
  
• About 1 cup matzo meal for dipping

Cut the roots and the tougher green parts off of the leeks and discard.
Slice leeks in half the long way and wash thoroughly to remove all the sand.
Chop the leeks and place them in a saucepan with enough cold water to cover.
Cook the leeks until they are tender – about 45 minutes.
Drain the leeks and let them cool.  Squeeze out as much water as possible.
This is very important in order to make the meatballs firm.
Place about 1/ 2 cup or more of matzo meal for dipping on a plate.  Place lightly beaten eggs in a bowl.
In a food processor, place the drained leeks, meat, the matzod, egg, salt and pepper to taste.  Blend to combine mixture into a soft paste.
Shape into little round flat cakes of about 2 1/ 2-inches wide and dip them in to matzo meal, and then dip each into beaten egg.
In a large skillet or fry pan, heat the oil (enough to at least cover the bottom of the pan) and lower patties gently into sizzling oil, and fry until they are brown on each side. Lower the heat, so as not to brown them too quickly and turn over once.

Drain well on paper towels and serve hot.  Serves 8

ZUCCHINI PEELS IN SOUR SAUCE/KASHKARIKAS

An unusual way to prepare zucchini.

• 1/ 2 cup olive oil  
  
• Juice of 2 tomatoes or 3/ 4 tablespoon of tomato paste
  
• 3.3 pounds zucchini, peeled  into long, thick 1/ 4-inch thick slices and cut  into 1 1/ 4-inch cubes or pieces   
  
• 1 teaspoon sugar
  
• Freshly squeezed juice of  1 1/ 2 lemons
  
• A few sprigs of fresh dill
  
• Salt
  
• Freshly ground pepper
  

WONDERFUL WINES

 The Seder mandates its participants to drink 4 cups of wine in addition to other selections one can enjoy over the Holiday. This year marks 5770 in the lunar calendar approaching 6000 that some believe will herald the coming of the Messiah.

Below are the new releases from Spain, Chile,  New Zealand, Israel and California featuring the top wines for Passover 2010.  These wines are distributed by Royal Wine Corporation, located in Bayonne, NJ  718-534-0200.  Royal Wine Corp. is the largest producer and distributor of Kosher wines in the United States.

1. Goose Bay Sauvignon Blanc 2008  SRP ($19.99) (New Zealand)

This crisp and gorgeously aromatic wine shows hints of grapefruit, tangerine and quince.   Rich tropical flavors, spearheaded by tangy gooseberry, commingle with undertones of melon.  The clay loam soil provides this wine with a crisp texture and a flourish of fresh spices on the long finish.

2       Elvi Clįsico  2008   SRP $14.99 (Spain)

This Mevushal (flash pasteurized) Spanish gem is sourced out of the popular Ribera Del Jucar Appellation. This wine combines a unique fusion of Tempranillo, and Merlot grape varietals, shows a strong Mediterranean character. This medium-bodied wine with juicy acidity and bright raspberry fruit has silky tannins, delivering a fruity, easy drinking, crowd-pleasing wine.  Subtle notes of dusty earth, dry herbs and leather add to its pleasantly surprising complexity.

3. Carmel PC Merlot 2007 SRP $17.99   (Israel)

This Merlot from Carmel’s popular “Private Collection" series has arrived for Passover with a new look.  Sourced from grapes in the Galilee Appellation, this medium-bodied wine opens with a deep garnet color and fruit forward aroma.  It has berry and spice flavors and a smooth taste with a hint of fruity sweetness and fresh tartness.  The PC Merlot pairs well with grilled / broiled chicken or fish.

4. Psagot Edom  2007  SRP $31.99  (Israel)

A blend of 75% Cabernet Sauvignon and 25% Merlot, this full bodied wine is aged for 14 months in American and French oak barrels housed in the Judean Hills winery cave dating back to the era of the second Temple. A Terravino Gold Medal winner, “Edom” has rich piquant vanilla notes combined with berries, black currants and oriental spice.  Flavors of cherry and currant abound, underscored by silky tannins and an appealing hint of freshly turned earth.  It all comes together to shape a robust wine with a complex character.

5. Barkan Classic  Pinot Noir 2009  SRP   $10.99   (Israel)

This popular value wine made from grapes picked in the Southern Negev desert region of Israel displays aromas of bright cherry, strawberry and a subtle hint of mint.  This medium bodied wine shows true varietal character with bright freshness and soft tannins that lead to a long, crisp and sumptuous finish. 

6. Baron Herzog Jeunesse Chardonnay  2009 SRP ($13.99) (California)  

A brand new arrival from Baron Herzog’s Jeunesse line, this moderately priced Chardonnay is an off-dry wine lover’s guilty pleasure. This straw, semi-dry wine emits intense floral aromas followed by distinct notes of fresh peach, pear and citrus with hints of toasty vanilla oak. Soft in texture, this balanced wine is crisp and refreshing on the finish.  An excellent pairing for lighter fare such as salads or spicy Asian dishes.

7.      Alfasi Reserve Malbec Syrah 2009 SRP $9.99  (Chile)

A dry red wine artfully blended in equal parts Malbec and Syrah.  Hailing from Chile’s Maule Valley, this reserve wine shows rich plum and raisin notes intermingled with hints of vanilla and coffee.  The wine is best described as medium- to full-bodied with gentle mouth-coating tannins and a light touch of vanilla-rich wood. On the nose and palate black cherry, damson plums and lightly candied orange peel fuse nicely, complemented by notes of white chocolate and espresso coffee. Long and rich, with a hint of dried raisins on the finish.

8.      Baron Herzog Old Vine Red Zin 2007 SRP $13.99 (California) 

A red wine sourced from grapes grown in the 65-year old Watts sustainable vineyard in Lodi, California. Aromas of black cherry, raspberry, tea and plum, combine gracefully with light spice and oak tones. Cherry and plum flavors and velvety soft tannins melt together, providing a mouth feel that tickles the palate.  This long time favorite has good structure and is rich in character.

9. Weinstock “Cellar Select” Napa Cabernet Sauvignon 2006 SRP  $23.99  (California)

From Napa Valley, Weinstock presents a “Cellar Select” fruit driven Cabernet Sauvignon bursting with nuances of oak and displaying notes of plum, rose and cranberry.  This dry red Californian possesses mouth-filling medium tannins that course through a full body and exude a blend of rich blackberry and anise flavors.  Pairs equally well with grilled lamb, beef, halibut or even pasta with red sauce.

10.    Capcanes Peraj Petita  2007 SRP $19.99   (Spain)

From a winery with a rich 100+ year old history comes the latest vintage of a popular red out of Montsant, Spain.  A clear ruby wine with flecks of violet and fresh, seductive aromas of red berries and cherry.  Strong old vine Grenache character provides loads of red fruits in a wine that is crisp and ripe, juicy and fresh. Concentrated and well-balanced, the mostly stainless steel tank aged “Petita“ has soft tannins that are food friendly and lead to a seductive finish.

Certain spirits are now, kosher for Passover. 

There is a Zachlawi, (kosher for Passover) Mojito Vodka and even a Casa Vieja Anelo Tequila.  Mixers range from a Moses Mojito to an Egyptian Sunrise or 10th plague Tequila.