Who’s in the kitchen: Around the world in 8 days

Crunch time! You know, the time when you figured you would basically be done with 90% of your Pesach preparations, and in reality you’ve just hit the 25% mark. Really, why is it we think this year is going to be different from last year or the year before? I think we should get credit for thinking we could be finished at this point. When put on paper it looks as if we would be able to reach our goal, but then somehow, life gets in the way. Take my root canal, for instance, nowhere on my list did I schedule time for a root canal. This is going to set me back. But thank you Dr. Ira Grosser for squeezing me in and putting me out of my misery. Contrary to popular opinion, a root canal is worse than cleaning for Pesach.

By the time you’re reading this article, chances are those who are staying home will be fairly close to having their homes rid of chametz and ready to turn their kitchens over. That in itself is enough to require meds to get through for some. The kashering of ovens, sinks, stoves, counters, etc. Once that’s done we can start the cooking process. Eight days, three meals a day, 24 meals, not including snacks and desserts. This, all to be prepared while in a weakened state, due to very little sleep, skipped meals and non stop shopping and cleaning. Not sure it gets any worse than that, unless of course you’re headed to a Five star hotel program in the Mountains, Florida, Arizona, Hawaii, the French Riviera (yes, there is a Pesach program there), Aspen, Cancun, a cruise or Israel. Now that, my friends, is considered a chore (shout out to Jay S.) as It involves lots of preparation. Three meals a day requires three clothing changes, plus one more if you feel the need to change for a trip to the tea room, a walk to the juice bar or a scoop of a frozen delight that has been added to some hotel menus. That’s a lot of clothing to buy and pack. And let’s not forget the bathing suits, jogging suits, tennis outfits, golf clubs, running, golf, water and women’s shoes, lots of them...and then some more.

Once you’re packed and drive, fly or cruise to your destination you have to unpack, eat, eat, eat, swim, play sports, go to shows, socialize, attend huge barbeques, lounge in the sun and then eat some more. I’ve never been away for Pesach but I do know that’s basically the routine. My daughter reminds me every year, starting right after Purim, daily, straight through till Pesach. We are, after all, the only family in the Tri State area that stays home, or so I’m told. I mentioned to her that being home during Pesach wasn’t that bad, what about Bnei Yisroel, they were in the desert for 40 years. “At least they got to tan,” she deadpanned.

Kidding aside, I would like to be serious for a minute and discuss an issue I was thinking about lately.

The Jewish people have struggled when it comes to competing with other religions in presenting the fun aspects of our holidays to the kids.

Jon Stewart mentioned it during a routine of his. He said the children who celebrated Easter did it with baskets filled with colorfully decorated eggs and jellybeans.

“The Passover meal is a much harder sell to most kids,” Stewart argued, “because Jews commemorate the emancipation of the ancient Israelites by eating food fit for, well, a slave. Hey, five-year-olds! Basket filled with candy and jellybeans, or horseradish still in root form? Would you like the treats a magical bunny brought you, or the roasted bone from a baby lamb?”

Stewart urged his fellow Jews to “take it up a notch” when it comes to youth marketing. “After all, it’s not like the story of Passover is totally uncool. Moses parting the Red Sea?

How have we not turned that into an amusement park yet?”

Give us some time Jon.

Wishing all of you a kosher, zissin Pesach, whether at home, family, friends or at a “destination” Pesach.

Here is one of my favorite Pesach dessert recipes, enjoy.

Decadent Heavenly Hash Pesach Brownies

Ingredients

8 eggs

4 cups white sugar

2 cups melted butter

12 Tablespoons matzo meal

2 cups cocoa powder

2 cups chopped walnuts (optional)

Topping:

2 cups heavy cream

24 ounces semi sweet chocolate or chocolate chips

4 cups mini marshmallows

2 cups coarsely chopped walnuts or nuts of your choice

Directions

Preheat oven to 350 degrees F. Grease two 8x8 inch baking pans.

On medium speed blend eggs, sugar, and butter. Mix in matzo meal, cocoa powder and walnuts (if desired).

Pour batter into the baking pans, and bake for 30 minutes.

Once cool, prepare the topping;

Melt chocolate and heavy cream over a very low flame stirring constantly so that it doesn’t burn. Remove from flame and let cool till it’s almost room temperature, but still soft enough to pour.

Place Marshmallows and nuts on top of the brownie cake and pour chocolate topping over it.

Let cool and slice into squares. These can be made a few days before and kept in an airtight container in the refrigerator. Remove from fridge an hour before serving.