GOT THE CHUTZPAH TO FACE COOKING FOR PASSOVER, BUT LACK THE KNOW HOW?
Cabot® Creamery Cooperative
Offers Easy and Unique Recipes for Passover
CABOT, VT. (April 2, 2008) – For at-home cooks, professional chefs and culinary artists alike, the most challenging of all Jewish Holidays is just around the corner… Passover!
Thankfully, Cabot Creamery Cooperative is here to help with creative recipes that are delicious, easy and most importantly, appropriate for Passover.
Passover is an eight-day celebration of freedom, during which Jewish families unite for meals, prayer and celebration. The Holiday commemorates the Jewish exodus from Egypt and escape from slavery.
“As with most holidays, food is an important part of the Passover tradition,” says Cabot Senior Vice President of Marketing, Roberta MacDonald. “However, with all the guidelines on what can and can’t be eaten during Passover, planning Passover meals can be a real challenge. To make things easier for anyone who needs to prepare a Passover meal, our Cabot chefs have worked diligently to create easy and unique recipes especially for this religious celebration.”
During Passover, there are certain foods that are not to be eaten, making menu preparation more challenging. 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
Keeping Passover guidelines and overall Jewish Dietary Laws in mind, Cabot has created three Passover recipes, including Veggie Matzo Brie, Roasted Vegetable Lasagna and Cheese & Chive “Bread” Sticks, that are sure to please. These recipes can be found below, and dozens more ideas for a delicious twist on traditional holiday recipes can be found on Cabot’s website at: www.cabotcheese.coop/pages/recipes
Veggie Matzo Brie
1 1/2 sheets matzo
4 large eggs
1/2 cup grated Cabot Monterey Jack
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.
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 (10 ounces) Cabot 50% Reduced Fat Cheddar Cheese (or substitute by cutting 10 one-ounce slices from a whole bar of Cabot 50% Reduced Fat Cheddar Cheese)
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 Cabot 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.
Cheese & Chive “Bread” Sticks
1/2 cup peanut oil
1 cup water
3 tablespoons chopped fresh chives or 2 1/2 teaspoons dried
2 1/2 teaspoons kosher salt, divided
2 cups matzo meal
2/3 cup Cabot Extra Sharp Cheddar Cheese, shredded
1. Preheat oven to 400°F. Spray a baking sheet with non-stick cooking spray.
2. In a medium saucepan, bring oil, water, chives and 1/2 teaspoon salt to a boil over high heat. Remove from heat and stir in matzo meal all at once. Add cheese, stirring briskly until mixtures leaves the sides of pan.
3. Transfer to a food processor. Add eggs, one at a time, processing to mix well after each addition.
4. With wet hands, shape dough into 12 sticks, about 4 inches long and 3/4 inch thick. Place on prepared baking sheet. Sprinkle with remaining salt.
5. Bake in preheated oven until puffed and golden, about 25 minutes. Cool on a wire rack before serving.
ABOUT CABOT CREAMERY COOPERATIVE
Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919 and is best known as makers of “The World’s Best Cheddar.” Cabot is owned by the dairy farm families of Agri-Mark, the Northeast’s premier dairy cooperative. For additional information on Cabot Creamery, visit www.cabotcheese.coop