This year Passover is totally in person!
For more details, please choose from the following:
- Hillel Seder at Rabbi Shira’s (no charge)
- Host your own seder! $10 per person stipend. Sign up for supplies, closes 4/2:
Kosher Passover Meals
Meals will be served at Hillel for the week of Passover. Students will be charged for each meal using Jcard swipes.
Conservative: Students who want to attend yom tov services April 6-7 should contact Rabbi Shira. Shabbat services will be held at Hillel April 7.
Reform: Shabbat services will be held at Hillel April 7.
Rabbi Shira’s Sephardi-Style Charoset (tree-nut free)
Shopping list (make sure all dried fruits are unsulfured and no preservatives):
- ¼ cup dried cherries
- ¼ cup white wine
- ½ cup chopped moist dates
- ¼ cup chopped figs or 2-3 TB fig jam, or half of each
- 1 tsp Vietnamese cinnamon
- ¼ pine nuts, unsalted and toasted (if allergic, use sunflower seeds)
- 1/3 cup pomegranate seeds
- Optional: orange zest
5 days before first seder: soak ¼ cup of unsulfured dried cherries in ¼ cup of white wine. Leave on counter.
3 days before first seder: Chop cherries, and mix (including some of cherry-soaked wine, making sure that consistency remains firm and spreadable) with ½ cup chopped dates, ¼ c. chopped figs or 2-3 TB fig jam, and 1 tsp cinnamon. Add orange zest if desired. Refrigerate.
Day before first seder: Gently fold in 1/3 cup pomegranate seeds
Seder Plate set-up: Sprinkle or fold in ¼ cup pine nuts to fruit mixture when serving.
Rose Lander’s No-bake Chocolate Mousse
Make at least 1 day prior to serving. Keeps covered in refrigerator for 5 days. Serves 8-9.
- 12-oz. bag semi-sweet chocolate chips
- 5 oz. boiling water
- 4 pasteurized eggs at room temperature (like Davidson’s)
- 2 tsp. liquid decaf instant espresso
Separate egg yolks and whites. In a powerful blender, pulse chocolate chips 10-20 seconds until finely chopped. Scrape down sides of blender with spatula. Add boiling water to blender. Blend 10-15 seconds more. Add 4 egg yolks to chocolate mixture. Blend 10 seconds more. Add espresso and blend until uniform consistency. Scrape bottom and sides of blender. Set aside.
Beat egg whites in mixer or separate bowl until they form stiff peaks. Then gently fold in chocolate mixture from blender into egg whites until uniformly light brown. Make sure no globs of egg whites remain intact. Spoon mousse into small individual dessert dishes or a single decorative serving bowl. Cover and refrigerate. Just before serving, garnish with chocolate shavings, dusting of confectioner’s sugar, or chocolate covered espresso beans.
Winnipeg Sisterhood Brisket
Best if made 2-3 days in advance.
- 1 cup ketchup
- 1 cup mustard or mustard substitute (for those who don’t eat kitniyot)
- 2-3 cloves finely chopped garlic
- 1 tsp salt
- ½ tsp pepper
- 1 cup brown sugar, divided in half
- 5 lb brisket, or larger
- 3 large onions, thickly sliced
Preheat oven to 325 degrees. In a spouted bowl or measuring cup, mix ingredients ##1-6 until fully blended, using only half of the brown sugar. Line the bottom of a tall-sided roasting pan with sliced onions. Place brisket on top of the onions, fat side up. Pour sauce mixture over meat, sprinkle remaining brown sugar evenly on top, cover tightly, and cook for 2 ½ hours. Uncover and cook ½ hour more. Remove from oven and bring to room temperature. Slice thinly, perpendicular to the grain, being careful to keep the slices together in sequence. Reserve drippings and onions in a refrigeratable container and refrigerate for use as sauce. In a separate air-tight container, refrigerate the sliced meat.
Prior to reheating, skim solidified fat off sauce and pour half of it into the bottom of a tall-sided roasting pan. Carefully transfer sliced meat to the roasting pan, keeping intact the sequence of meat slices. Pour the remaining sauce over the top. Cover with foil and reheat for 20 minutes at 350 degrees. Remove foil and heat for another 10 minutes. Serve with plenty of onions and sauce on top.
Butternut Squash or Sweet Potato Kugel by Tamar Ansh
- 2½ cups (20 oz.) cooked and mashed butternut squash or sweet potatoes, or use canned
- ⅝ cup potato starch
- ½ cup oil or ½ cup pareve creamer
- ½ cup brown sugar (reduce to ¼ cup if using creamer or sweet potatoes)
- 3 eggs
- 2 tsp. cinnamon
Prepare the squash: Cut the butternut squash in half lengthwise. Remove the seeds. Place the pieces in a large pot with about 2 inches of water, and cover the pot. Bring this to a boil over a high flame, reduce the flame, and cook them for 30 minutes, until the squash is fork-tender. Remove the squash from the pot and let it cool. Scoop out the meat from the skin, discarding the skins. Mash the squash meat and measure out 2½ cups.
If using sweet potatoes: Bake, scoop out, and mash 2-4 sweet potatoes measuring 2½ cups, discarding the skins.
Preheat oven to 350 degrees. Sift the potato starch over the mashed squash or sweet potatoes with a small sifter or tea strainer, so it won’t clump together. Add the oil or creamer, sugar, and eggs and mix well. Pour the batter into a greased 8×11-inch baking pan. Sprinkle the cinnamon over the top of the kugel. Bake for 40–45 minutes, until the center of the kugel tests firm when pierced with a knife, which should come out clean.
TIP: This kugel slices neatest when it is cold. Make it one day in advance. The next day, slice it into neat squares and then it can be served cold or warmed up, covered, for 10 minutes before serving.