Passion For Spices™ Shares a Special Easter and Passover

Passion For Spices™ would like to share these complimentary recipes and menus for your special holiday table. As always our recipes are seasonal, practical, and delicious for everyone to enjoy. We recommend for you to use local and sustainable produce and the best results. Our Spiced Leg of Lamb can be served as a main course and our Anjeer Barfi(Fig and Date Bar) is a healthy treat. This Recipe is from May Fridel’s Indian Cuisine Diabetic Cookbook.

We have several recipes available for the holiday table in our menu. Please invite your family and friends for our curated classes, a special experience for everyone to enjoy. Passion for Spices™ hopes everyone can enjoy and have a happy and healthy spring!

Passion for Spices™ Team Wishes Everyone a Happy Easter

Passion for Spices™ wishes everyone a happy Passover and Easter. We are looking forward to celebrating the spring with nature’s abundance from local farmers, creating recipes, and sharing the knowledge of preparing them to our community.

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Please enjoy the healthy fig and date bar, Anjeer Khajoor Barfi, for your holidays

Anjeer Khajoor Barfi (Fig & Date Bars)

Makes 6 Servings

Procedure:

1. Soak the dry figs and dates, separately, in hot water, just to cover the dried fruit for 15~20. Drain the water and grind them to a smooth paste adding a tablespoon of water. 

2. Melt ghee and oil in a heavy bottom pan, and add the figs and date puree and cook on medium heat low, stirring frequently, until the mixture dries out about 15 minutes.

3. Stir in the nuts and the cardamom and mix well to combine the mixture well.

4.  Continue to cook the barfi, on medium low heat, stirring frequently, for another 10 minutes or until the mixture starts to leave the sides of the pan.

5. Remove the mixture into a greased plate or tin and press down to form the barfi.

6. Set aside to cool. Cut into squares or diamonds when completely cooled.

Here is a curated menu for you and your family to enjoy and have a memorable experience this holiday season.

We have a few Easter Special Classes in the link at the bottom of the page with details.

Celebrate Easter Mediterranean Style

Shelley Wiseman’s Easter Special

Ingredients:

1 cup (about 15) Dry Figs, chopped

1 cup (about 18) Dates, pitted and chopped

3 tbsp almonds, finely chopped

2 tbsp plain cashews, finely chopped

2 tbsp unsalted pistachios, finely chopped

3 cardomom pods, seeds removed and crushed fine.

1 tsp ghee + 1 tbsp sunflower oil

A Sweet Passover & Easter Treat From The Malabar Coast of India

Traces of the Jewish Community in India can be tracked back nearly 3000 years ago when they landed on the pristine Malabar Coast of India. They were  sailors in the fleet of King Solomon sent to purchase spices, animals, and precious metals. 

The oldest known Jewish Colony is Bene Israel on the Malabar Coast. According to historical evidence,  this colony was formed by survivors of a ship wreck in the second century B.C..

A second group of  Jewish People are believed to have migrated to India around 70 A.D. after the destruction of the second temple in Jerusalem.  This group came to be known as the Cochin Jews, as they landed in the Port of  Cranganore,  an ancient port near Cochin.

While religious practice  remained the same,  other customs merged with those of local traditions. Indo-Jewish flavorings give a glimpse  into this merge with dishes such as  molagachi (mahogany chicken and black pepper),  ellegal fish (spice rubbed fish with herb salsa) and coconut based deserts. The families strictly followed the Sabbath, its customs, and Kosher Laws. The men wore mundu (malabari sarong), while the women wore flowing silk saris with sparkling jewelry.

The Syrian Christians, better known as St. Thomas Christians, originates back to 52 CE. They celebrate Easter the traditional way, with food and rituals that has changed little over the centuries. There is a lot of similarities between both the Syrian Christian’s and the Cochin Jew’s food and overall practices during Easter and Passover, respectively.

Traditional Indo-Jewish Sweet Delicacy From the Malabar Coast

Spiced Coconut Rice Pudding

Makes 6 Servings

Procedure:

1. Pour coconut milk into a medium-sized heavy bottom saucepan. 

2. Rinse the rice and add it to the coconut milk, simmer over medium heat for about 20 minutes.

3. In a small pan, add the ghee, dried fruit, almonds, and cashews. Toast for 10 minutes on medium heat. 

4.  Now add the garam masala and the vanilla extract to the rice mixture. Stir well until it thickens.

5. Stir in the toasted nuts & the dried fruits.  Reserving some for the garnish.

6. Serve the coconut rice pudding in small cups or bowls and garnish with the nuts and the dried fruits.

Ingredients:

2 cups SoDelicious CoconutMilk Lite
1/3 cup basmati rice
1/2 tsp Kashmiri Garam Masala
1/4 cup dried cranberries and golden raisins
1/4 cup chopped almonds
1/4 cup chopped cashews
3/4 cup white sugar
1/2 tsp vanilla extract

1 tbs ghee for toasting the nuts and the dried
fruits

Passion for Spices™ Team Wishes You and Your Family A Happy Easter & Passover 2021!

After a long winter, everyone looks forward to a Easter and Passover celebration with their family during the springtime. It is always great to gather around the table with your loved ones during the holiday season, enjoying traditional recipes. Passion for Spices has curated a flavorful menu for everyone to enjoy! Each and every recipe has been tested by our test kitchen and is sure to create special memories during this special celebration. We have showcased a menu attached with a hint of spices to make it even more special for all of you. Happy Spring!

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Flavorful Roasted Leg of Lamb with Gremolata Sauce

Makes 6-8 Servings

Procedure:

1. In a heavy bottom pan over medium flame, heat about 2 tablespoons olive oil; add shallot, cook until softened and translucent. Stir in garlic, rosemary, thyme, zest of 1/2 a lemon, zest of 1/2 an orange, and anchovy paste; continue cooking, about 5 minutes more. Remove from heat and cool completely.

2. Remove the netting from the leg of lamb and place fat side down on a cutting board. Using your fingers, gently separate the muscles and flatten out. Trim excess fat and connective tissues with a sharp knife. Season the lamb with black pepper, salt, and Garam masala. Rub half of the cooled shallot mixture all over the meat, massaging it in.

3. Roll the lamb into a compact, tight roast and tie with butcher’s string. Season the outside of the roast with salt and pepper; rub with remaining shallot mixture.

4. Preheat oven to 275 degrees F. Roast the lamb, fat side up, on a rack set over a rimmed baking sheet until an instant read thermometer inserted into the center registers 125 - 130 degrees F, for medium-rare. It took our roast about 2 hours. Remove from oven and allow to rest for about 30 minutes. Meanwhile, raise oven temperature to 500 degrees F. Put the lamb back into the oven to crisp and brown the outside, about 10 minutes.

5. Make the gremolata: In the bowl of a food processor, add remaining lemon & orange zests, lemon & orange juices, parsley, mint, and pine nuts. Pulse until mixture is finely chopped. Stir in enough olive oil to create a loose pesto-like consistency. Season with salt and pepper. Remove to a serving dish and set aside.

6. After browning, allow roast to rest for a few minutes before removing the butcher’s string, carving, and serving with the gremolata.

For more of our Easter and Passover Spice Up Your Holiday recipes, make sure to click here!

NOTE: This recipe is inspired by D’Artagnan. We are thankful for the grass-fed products provided by this vendor.

Ingredients:

1 medium shallot, minced

3 medium cloves garlic, minced

1 tablespoon finely chopped rosemary

1 teaspoon Garam masala

2 teaspoon sea salt

2 teaspoon freshly ground black pepper

1 tablespoon finely chopped thyme

Zest and juice of 1 lemon, divided use

Zest of and juice of 1 orange, divided use

2 teaspoons anchovy paste

1 Boneless Leg of Lamb, 5-6 pounds

1 cup chopped flat-leaf parsley

1 cup chopped fresh mint

1/2 cup pine nuts (or bread crumbs)

A Sweet Easter Treat for You and Your Family

Everyone looks forward to Easter after a long winter. It is always great to be gathering around the table with your loved ones for a spring holiday. The dessert to cap off your family meal should be a celebration of spring as well as this religious holiday. Panna Cotta with Berries is the perfect, light treat, with seasonal fresh fruits, that everyone can enjoy. This can be made ahead of time so that you have one less thing to worry about for your Easter feast.

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Panna Cotta with Fresh Berries

Makes 8 Servings

Procedure:

1. On medium heat, take a saucepan and add the half cup of water. Now sprinkle the gelatin and mix until the gelatin dissolves, and let it cool.

2. Take another bowl to mix the cream cheese, heavy cream, and condensed milk. Mix them until they come to a smooth consistency.

3. Now add the vanilla, lemon zest, and lemon juice into the mixture and stir well.

4. Now add the gelatin mixture into the bowl, and mix well.

5. Pour the mixture into small molds, and put it into the refrigerator for 2 to 3 hours to set.

6. Before serving, decorate with berries.

Click here for our previous Passover blog that includes a traditional recipe adapted from the Indian Jewish Culture.

Ingredients:

1 cup cream cheese

1 tin heavy milk

½ tin condensed cream

1 tsp vanilla

1 lemon (zest)

1 lemon (juice)

1 tbsp gelatin

½ cup water

1 cup of fresh seasonal berries