CABOT, Vt. (April 7, 2011) — With fairer spring weather comes one of the most important Jewish holidays – Passover. The holiday, which begins on April 19 this year, commemorates the Jewish exodus from Egypt and escape from slavery. It is a celebration of freedom, during which Jewish families unite for meals, prayer and celebration.
Passover is a sacred holiday involving a specific set of rituals and services that need to be performed both in preparation for, and during the holiday. These principals also determine which foods can be consumed, based off of a strict set of guidelines.
“With these guidelines in mind and working with the supervising rabbis of the Orthodox Union, Cabot created our OU Kosher for Passover Sharp Cheddar,” says Candace Karu, Lifestyle Commentator and Favorite Foodie for Cabot Creamery Cooperative. “For more than a generation, the majority of our cheeses have been certified Kosher, but our OU Kosher for Passover Sharp Cheddar is unique in that it is certified OU-D. It’s aged for 10 months, which produces a deep, rich flavor.” Cabot OU Kosher for Passover Sharp Cheddar is available in 8oz. bars and 6lb. cases online at: www.cabotcheese.coop
During Passover, there are certain foods that are not to be eaten. Though there are variations, prohibited foods include the following:
• leavened bread (bread with yeast or baking powder – anything that rises)
• cakes, biscuits, crackers
• cereal and coffees containing cereal derivatives
• wheat, barley, oats, spelt, rye
• corn, millet
• legumes (beans and peas; however, string beans are permitted)
• all liquids containing ingredients or flavors made from grain alcohol
• peanuts and peanut oil are permissible
• More Passover info is available at: http://www.chabad.org/holidays/passover/default_cdo/jewish/Passover.htm
Taking these important guiding principals in mind, Cabot is offering two tasty recipes that satisfy both Jewish law and hungry appetites. Our Veggie Matzo Brie is made with the staple of Passover foods, matzo. It is easy to make, and a great twist on the original. Slightly more time-consuming, but worth every minute of effort, is our Roasted Vegetable Lasagna, sure to keep your family and friends lining up for seconds.
For all our family recipes, visit: www.cabotcheese.coop/recipes
Veggie Matzo Brie
Makes 4 Servings
1 1/2 sheets matzo
4 large eggs
2 ounces Cabot Monterey Jack, grated (about 1/2 cup)
2 teaspoons Dijon mustard
1/2 teaspoon salt
2 tablespoons Cabot Salted Butter
1/2 cup grated carrots
1/2 cup chopped fresh broccoli or frozen broccoli, thawed and squeezed dry
Prepared basil pesto (optional)
1. Break matzo into approximate 2-inch pieces. Place in medium bowl and cover with warm water. Set aside until softened, about 5 minutes.
2. Drain matzo, squeeze dry and return to bowl. Add eggs, cheese, mustard and salt; whisk to combine.
3. Preheat broiler. In 8-inch nonstick skillet, melt butter over medium heat. Add carrots and broccoli and cook, stirring, until vegetables are crisp-tender, about 5 minutes.
4. Pour matzo mixture over vegetables in skillet and reduce heat to medium-low. Cook until underside is nicely browned, about 10 minutes (top will not be set).
5. Place skillet under broiler (cover handle with heavy duty foil if not heat-proof). Cook mixture until top is set and golden, 3 to 4 minutes. Cut into quarters and serve topped with pesto, if desired.
Calories 285, Total Fat 19g, Saturated Fat 9g, Sodium 928mg, Carbohydrates 13g, Dietary Fiber 2g, Protein 12g, Calcium 160mg
Roasted Vegetable Lasagna
Serves 6 to 8
1 medium eggplant, peeled and sliced 1/4-inch thick
1 medium onion, sliced 1/4-inch thick
1/4 cup peanut oil
salt and pepper
2 cups meatless marinara sauce
10 slices Cabot 50% Reduced Fat Cheddar
1/2 cup milk
1. Preheat broiler. Spray a broiler pan with non-stick vegetable spray.
2. Arrange eggplant and onion on prepared broiler pan and brush generously with peanut oil. Sprinkle with salt and pepper.
3. Place under preheated broiler. Cook 2-3 minutes on each side until vegetables are beginning to brown and soften slightly.
4. Turn off broiler and set aside.
5. Preheat oven to 350°F.
6. Spread 1/2 cup marinara sauce over the bottom of a 9-inch square baking dish.
7. Top with a sheet of matzo and then with 5 slices of Cabot 50% Reduced Fat cheese. Layer the eggplant and onion on top and pour 1 cup of the marinara sauce over.
8. Top with remaining matzo, marinara sauce and cheese slices.
9. In a small bowl, whisk the eggs with milk. Pour over ingredients in baking dish.
10. Bake in preheated oven for 45 to 55 minutes or until lasagna is set in center. Cool for 10 minutes before cutting into portions with a sharp knife.
Calories 300, Total Fat 18g, Saturated Fat 6g, Sodium 565mg, Carbohydrates 22g, Dietary Fiber 3g, Protein 16g, Calcium 290mg
NOTE TO EDITORS: To access and download hi-resolution photos of our Passover recipes, visit: https://www.imagerelay.com/sb/f0812360-5ba4-11e0-8af3-12313b07d511
ABOUT CABOT CREAMERY COOPERATIVE Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and we make a full line of cheeses, yogurt, sour cream, cottage cheese, and butter. Best known as makers of “The World’s Best Cheddar,” Cabot is owned by 1275 dairy farm families located throughout New England and upstate New York. For additional information on Cabot Creamery, visit http://www.cabotcheese.coop
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