New rituals can be innovative and fun, but only some become traditions. A new tradition at the seder is Miriam’s Cup. It honors Miriam, Moses’ older sister. She was a prophet, and her contribution to the Jewish people is recognized at the seder.
Another new tradition is to place an orange on the seder plate. In the 1980s Susannah Heschel chose an orange as a symbol of gays and lesbians and others who are marginalized within the Jewish community. The orange reminds us of the fruitfulness that all Jews benefit from when everyone is allowed to contribute to Jewish life.
I’ve chosen some delicious Passover recipes that use oranges, in a modest attempt to recognize the contributions to our history that for so long have been ignored. We are so fortunate to have the freedom to do so.
Grilled Chicken with Moroccan Flavors | Serves 8 to 10
For the marinade:
1 cup olive oil
1/2 cup orange juice
2 Tbs. chopped ginger
1 tsp. ground turmeric
1 tsp. ground allspice
2 tsp. ground cinnamon
2 Tbs. chopped parsley
1 clove garlic through the press
2 chickens, cut into serving pieces, or 6 large breasts
salt, pepper and paprika
Combine marinade ingredients, and marinate chicken at least 8 hours. Preheat the broiler and the pan for 20 minutes. Remove the chicken from the marinade, sprinkle with salt, pepper and paprika, and broil 4 inches from the flame, about 4 to 7 minutes each side.
Allow to stand 5 to 10 minutes before slicing and serving. If desired, strain and defat the pan juices and serve warm.
Really Good Charoset | Makes about 3 cups
zest of one orange
1 cup pitted dates, chopped
2 tart green apples, cored and chopped
3/4 cup raisins
1/2 cup toasted walnuts, chopped
1/2 cup toasted pistachios, chopped
1/4 cup toasted almonds, slivered
2 oranges, peeled, segmented and chopped
2 Tbs. sweet red wine (kosher for Passover)
Mix together all the ingredients. Taste for sweetness, add sugar or honey if desired. Cover well and refrigerate until ready to serve.
Pan d’Espanya (Passover Sponge Cake) | Serves 12
9 eggs, separated
1 cup vanilla sugar
1 1/2 cup ground, toasted almonds
2 Tbs. potato starch
3 Tbs. matzah cake meal
1 tsp. orange flower water
chopped zest of 2 oranges
Whisk the egg whites until foamy. Slowly add half the sugar and continue whisking until soft peaks form. Whisk egg yolks with remaining sugar until foamy and light.
Fold yolks into whites. Combine the almonds, potato starch and matzah meal and fold into egg mixture. Gently fold in remaining ingredients.
Pour batter into a 9- or 10-inch ungreased tube pan and bake in a 350-degree oven for 45 minutes. Invert the pan on a rack to cool the cake. Unmold when completely cool. Serve with fresh strawberries and chocolate glaze.
Chocolate Glaze
1/2 cup sugar
1/2 cup water
8 oz. bittersweet chocolate, broken into pieces
2 Tbs. vegetable oil
Dissolve the sugar in the water over medium heat. Stir in the chocolate and vegetable oil and stir until smooth.
Rebecca Ets-Hokin is a Bay Area cooking teacher and food professional. Her columns alternate with those of Louise Fiszer. Questions and recipe ideas can be sent to j. or to [email protected].