Passover Seder Menu

april 98

Haroset

(makes 3 cups/24 servings)

4	ounces (120 g) dried apricots
4	ounces (120 g) dried pitted prunes
4	ounces (120 g) pitted dates
2	ounces (60 g) blanched slivered almonds
3	medium Granny Smith apples, peeled, cored, and quartered
1	large Navel orange, quartered
1	2-inch piece fresh ginger, peeled and chopped
1/4	cup kosher sweet red wine such as Manischewitz
1	tablespoon honey
1	tablespoon fresh lemon juice
1	teaspoon ground cinnamon
about 2	tablespoons (24 g) matzah meal

1.	Using the steel blade of a food processor (or chop by hand), place the apricots, prunes, dates, almonds, apples, orange, and ginger in the workbowl. Pulse until finely chopped (do not allow the mixture to become a paste).
2.	Add the wine, honey, lemon juice, and cinnamon. Pulse again. Transfer to a bowl and, if necessary, add up to 2 tablespoons (24 g) matzah meal to make a mortarlike consistency. (May be made ahead and refrigerated, covered, for up to 6 hours.)
3.	Serve chilled or at room temperature with matzah crackers.

Per 2 tablespoon (30 ml) serving:	70 calories (16% calories from fat), 1 g protein, 1 g total fat (0.1 g saturated fat), 15 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 1 mg sodium
Diabetic Exchanges:	1 carbohydrate (1 fruit)

Roasted Leg of Lamb

(makes about 16 servings)

1	7-pound (3.4 kg) leg of lamb, well trimmed of fat
3	large garlic clove, peeled and sliced
3	shallots, peeled and minced
2	tablespoons (30 ml) fresh thyme leaves
2	teaspoons (10 ml) finely grated lemon zest
	salt (optional) and freshly ground pepper to taste
1	tablespoon olive oil

1.	Preheat oven to 350°F (180°C, Gas Mark 4). Using the tip of a sharp knife, make 1/2-inch (2.5 cm) slits over the top and sides of the lamb. Press a garlic slice into each slit.
2.	In a small bowl, combine the remaining ingredients and using your hands, rub the mixture evenly over the lamb. Place the lamb on a rack in a large roasting pan.
3.	Roast for about 2 hours or until an instant-reading meat thermometer inserted into the thickest part of the meat registers 150°F (66°C) for medium-cooked meat. Transfer the lamb to a carving board and cover with foil. Let stand for 15 minutes.
4.	Carve the lamb in thin slices and arrange on a heated serving platter. Serve at once.

Per 4-ounce (120 g) serving:	217 calories (38% calories from fat), 32 g protein, 9 g total fat (4.1 g saturated fat), 0 carbohydrate, 0 dietary fiber, 101 mg cholesterol, 77 mg sodium
Diabetic Exchanges:	4 lean meat

Horseradish & Beet Sauce

(makes 1 1/2 cups)

1	medium fresh horseradish root, about 1/2 pound (240 g)
	boiling water
1	small fresh beet, 4 ounces (120 g), top removed and scrubbed
1/2	cup (120 ml) distilled white vinegar
1	teaspoon (5 ml) sugar
1	teaspoon (5 ml) salt (optional)
1/8	teaspoon (1.25 ml) freshly ground pepper

1.	Peel the horseradish and finely grate by hand or food processor. Transfer to a large bowl.
2.	Cover the beet with boiling water and let stand for 1 minute. Drain and peel the beet. Finely grate and add to the horseradish.
3.	Stir in vinegar, sugar, and salt (if using), and pepper. Transfer mixture to a glass jar with a tight fitting lid. Refrigerate for up to 2 days.
4.	Serve chilled or at room temperature.

Per 2 tablespoon (30 ml) serving:	20 calories (0% calories from fat), 1 g protein, 0 total fat (0 saturated fat), 4 g carbohydrate, trace dietary fiber, 0 cholesterol, 9 mg sodium
Diabetic Exchanges:	FREE

New Potatoes with Arugula

(makes 12 servings)

2	pounds (960 g) small new potatoes, scrubbed and cut in halves or quarters depending on size
2 1/2	tablespoons (37.5 ml) olive oil
2	bunches fresh arugula, stems trimmed

1.	Place the potatoes in a steaming basket over a pot of simmering water. Steam, covered, until tender when pierced with a knife, 15 to 20 minutes, depending on size. Drain well.
2.	While potatoes are steaming, wash the arugula and drain on paper towels.
3.	Drizzle oil over hot potatoes and immediately toss with the arugula. Serve at once.

Per serving:	101 calories (31% calories from fat), 2 g protein, 4 g total fat (0.5 g saturated fat), 16 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 9 mg sodium
Diabetic Exchanges:	1 carbohydrate (1 bread/starch), 1 fat

Fresh Asparagus with Lemon

(makes 12 servings)

3	pounds (1.4 kg) fresh asparagus, trimmed
1/3	cup (80 ml) fresh lemon juice
1	tablespoon (15 ml) finely grated lemon zest
	freshly ground pepper to taste

1.	Place the asparagus in a steamer basket over a pot of simmering water. Steam, covered, until tender, about 7 minutes. Drain.
2.	Sprinkle with lemon juice and lemon zest. Season with pepper and serve at once.

Per serving:	24 calories (6% calories from fat), 2 g protein, trace total fat (0 saturated fat), 5 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 2 mg sodium
Diabetic Exchanges:	1 vegetable

Fresh Strawberries and Rhubarb

(makes 12 servings)

1	pound (480 g) fresh rhubarb, peeled, halved lengthwise and sliced
	water
2	pints (960 g) fresh strawberries, hulled and sliced
	sugar substitute to equal 1/3 to 1/2 cup (63 to 95 g) sugar
	sprigs of fresh mint for garnish

1.	Place the rhubarb in a heavy-bottom saucepan and barely cover with water. Bring to a boil, reduce heat, and simmer about 10 minutes, stirring occasionally, until rhubarb is tender.
2.	Remove from stove and mash with a potato masher into a sauce. Stir in strawberries. Add sugar substitute to equal 1/3 cup (63 g) sugar. Taste and add additional sugar substitute as needed to achieve a sweet-tart mixture.
3.	Serve warm or cold in stemmed dessert glasses. Garnish each serving with a sprig of mint.

Per serving:	32 calories (9% calories from fat), 1 g protein, trace total fat (0 saturated fat), 7 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 2 mg sodium
Exchanges:	1/2 carbohydrate (1/2 fruit)

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