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PAGE 8A HERITAGE FLORIDA JEWISH NEWS, APRIL 19, 2019 By Sonya Sanford Sonya Sanford Passover popovers fall into the category of"old school" Jewish food. Like mandel bread or matzah brei, they're one of those dishes my grandmother always made during the holiday. These recipes were popular in a time when every baked Passover dish seemed to be made of matzah meal and before there was an abundance of grain-free flours and quinoa. You'll find recipes for these popovers in classic Jewish cookbooks, and I think they deserve some renewed attention. The batter for these popovers is similar to choux pastry. Choux is a pastry dough that consists of flour, butter, water and eggs, and it's the base for eclairs, gougeres and cream puffs. When choux pastry gets baked, it puffs up and crisps on the outside, but is hollow on the inside. Instead of flour and butter, the batter for Passover popovers is made with oil and matzah meal, making them dairy- and chametz-free. There's a little sugar added for flavor, but these skew savory rather than sweet. Pastry dough might sound intimidating to make, but the ingredients are few, and the only tools required to make the batter is a large pot and a wooden spoon. The eggs give the popovers their rise, an airy texture and richness. I've added turmeric for a golden hue. There's no need for a special popover dish--a muffin tray will work just fine. You can use either a standard 12-cup tray or make them in a mini-muffin tin if you prefer. I love to serve these as a Passover dinner roll alongside my entree at the seder. During the week, the popovers go well with any kind of soup, or even at your breakfast spread with some jam, served with tea or coffee. Ingredients: 2 cups water i cup oil 2 tablespoons sugar I teaspoon kosher salt 2 cups matzah meal i teaspoon turmeric 7 large eggs Directions: 1. Preheat the oven to 400 F. 2. Grease a 12-cup muffin tin with oil or cooking spray. 3. Add oil, water, sugar and salt to a large pot and bring the liquids to a boil. Simmer for a minute until the sugar and salt dissolve. Remove the pot from the heat and use awooden spoon to quickly mix in the matzah meal and turmeric. Allow the matzah meal mixture to cool until it is warm to the touch. If the mixture is too hot it can scramble your eggs! 4. Add the eggs one at a time. Mix in each egg with a wooden spoon until fully incorporated. 5. Fill each muffin tin 3/4 full. You will have enough for about 16-18 popovers, more if you use a smaller-sized muffin tin. Cook the popovers in batches one tray at a time. 6. Bake for 10 minutes, then reduce the oven temperature to 325 F. 7. Bake for 35 minutes or until crisped and golden brown. If you prefer to use a smaller-sized muffin tin, bake for 25 minutes. Can be served warm or at room temperature. This article originally appeared on The Nosher. Josefin Dolsten Ellen Grossman (r) pictured with volunteer Barbara Feder, has been organizing the seder for nine years. Josefin Dolsten Tibor (!) and Livia Horovitz are Holocaust survivors from Hungary. Sarah Knecht, a Holocaust survivor from to the seder with her husband Ted. Josefin Dolsten Poland, came By Josefin Dolsten the first seder was a success, $7,000--more than enough Grossman decided to keep to cover the cost of the OCEANSIDE, N.Y. (JTA)--going, event--and recruited some Nine years ago, Ellen Gross- On Wednesday, some 85 30 friends to serve food and man wanted to do something guests--Holocaust survi- clean up.Alocal kosher caf , special for her birthday, vors and their spouses or Bagel Boss, catered the event "I said we've had enough caretakers--came together and donated some ofthe food parties and enough pocket- for the ninth annual seder for the seder, which was held books and enough jewelry-- in a brightly lit hall at the two weeks before the start of do something different," the BarryandFlorenceFriedberg the Jewish holiday. Great Neck resident recalled. Jewish Community CenterFor many attendees, com- So she decided to organize in Oceanside, on New York's ing to the seder has become aPassoversederforHolocaust Long Island. a tradition of its own. survivors, manyofwhomwho Grossman organized the "It's been very excit- had no actual seder to go to seder with the help of the ing," said Hedy Lebovitz, during the holiday. UJA-Federation of New York. a Holocaust survivor from That was in 2011. When This year, she raised around Poland, who now lives in Invitations & Announcements Custom Printing i Digital & Offset Printing ~ Brochures & Booklets Direct Mail Services Forms & Letterheads Envelopes Business Cards 205 North Street Longwood, FL 32750 ~Avw.elegantpfinting.net Bring in this ad and receive 18% Discount 243 West Park Avenue Winter Park, Florida 32789 www.KeUyPriceandCompany.com Lawrence. "You get to see people that you really don't see a whole year." Cantor Ofer Barnoy, of Temple Beth Sholom in Ros- lyn, led an abbreviated seder as attendees munched on matzah, haroset, eggs and bit- ter herbs. The meal--salmon, roasted potatoes, broccoli, beans and carrots--was "very good," said Lebovitz, 87, though she was careful to clarify that the food not her reason for coming. "I'm coming to see other people," she said. "To be to- gether, to spend an afternoon with other survivors. That is what it's all about." Tibor Horovitz, who happily sang along to many of the blessings and songs, said his favorite part of the event was "the tradition." But there was one tradition the 86-year-old couldn't get on board with: the lack of salt in the food. "My husband is very partic- ular with food," his wife, Livia said, after Tibor complained several times about the meal's lack of flavor. Kvetching aside, the event resonated deeply with the couple. "Twenty eight relatives of mine died in Auschwitz-- my grandparents, my great grandmother, my aunt, my cousins," Livia said. "So for me when I see all the people, it's something special in my heart." Saul Itizovicz,whowouldn't give his exact age but said he was "around 90," found com- fort in being surrounded by others. "It's really nice and a healthy one to be invited to a place where you can forget the loneliness in the home," said Itizovicz, who came to the seder with his wife Malka. "Sometime because the children are not around no more, so we feel a little lost in space, because we have to wait for a telephone [call] from here, a telephone [call] from there," he continued. For Sarah Knecht, 81, the seder provided a way to celebrate Passover without having to worry about time- consuming preparations. "I've always celebrated it in my own way with my own family and now it's getting a little bit harder to cook up these big meals. So I'm really grateful that we have a place to go where we can have a kosher seder," said Knecht, who came with her husband Ted. For other attendees, the seder provided a new cultural perspective. Sharon Williams, who works as a caretaker for Charlotte Schwimmer, has been attending the seder with her client for four years. Wil- liams, who is Christian and originally from Jamaica, said that she has learned about the similarities between Judaism and Christianity. This year, she even sang along to some of the songs. "It's exciting," she said. "It's interesting because you want to learn. You learn so many things and see that they are the same thing in your culture." Meanwhile, Lebovitz, who used to go to the eventwith her late husband, loved seeing the joy on other attendees' faces. "Everybody is happy when they come," she said. "They're happy to see each other and all this atmosphere of being to- gether, getting to see others."