Sunday Scenes: April 10, 2016

Passover is almost upon us. I always enjoy spreading hummus on a piece of matzah. I do this throughout the year, but during Passover, matzah is significant to the Jewish population. To put it very simply, Passover signifies the the release by G-d of the Jews from slavery and captivity. There was no time to allow the bread they were baking to rise, as they had to leave quickly. So, this bread of ‘release from slavery and captivity’ is embedded in the Passover Seder meal ritual.

Here is a recipe for hummus, one that can be made quickly, and one where you can delete or add spices to your taste.

Ingredients:
1 15 ounce can of chickpeas, drained and rinsed-save the juice.
1 clove of minced garlic (1 1/2 for spicier)
1/4 cup of olive oil-Keep more aside for serving purposes
2 tablespoons of fresh lemon juice
1 teaspoon of ground cumin
1/2 teaspoon of kosher salt (or a bit more depending on taste)
1/4 teaspoon of paprika
2-3 drops of tabasco sauce (if you want spicier hummus)
2 tablespoons of tahini-optional

Directions:
Puree the chickpeas, garlic, olive oil, lemon juice, ground cumin, kosher salt, and/or tabasco sauce and tahini if you are using them, until the texture is smooth and creamy. Add 1-2 teaspoons of water or the saved juice from the chickpeas to get to your preferred consistency. Some like a thicker texture, so go by your standards.

Transfer to a bowl. Drizzle some olive oil over the hummus, and sprinkle the paprika over it. If you want, swoosh the olive oil and paprika very lightly with a toothpick or the side of a knife to give it a visual flair.

If you are not serving it immediately, refrigerate it, covered.

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Unleavened Pound Cake

Ingredients:
1 cup butter
1 cup sugar (I use sugar substitute)
4 eggs (I use egg substitute for cholesterol purposes)
1 1/2 tsp.vanilla + a dribble more
1/4 tsp.nutmeg
2 c. flour (for Passover I used 5 /8 cup of potato starch for each cup of flour mentioned in unleavened recipe)
1/4 tsp. salt

Directions:
Cream butter, gradually adding sugar until light and fluffy. Add vanilla. Add eggs, one at a time. Sift together flour, salt and nutmeg.

Gradually add dry ingredients to egg mixture and beat until thoroughly blended. Turn batter into greased loaf pan or bundt cake pan. Bake at 325° for 1 hour. Cool cake in pan. Check after 50 minutes to make sure it doesn’t overcook, as ovens vary. Makes one loaf or bundt cake.

Don’t be alarmed that it won’t turn out to be as high as normal, remember, it is an unleavened pound cake.

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Please take a moment to look up to the skies, and to the nature surrounding you, and reflect on events that have transpired where you live, in your personal life, in the world, and within your family. Be well, stay safe.