Rich in history and tradition, the Passover Seder commemorates the exodus of Jewish slaves from Egypt thousands of years ago. Over the years we have been privileged to participate in this ceremonial meal with families of close friends and colleagues of the Jewish faith. We were taught to sing the prayers and classic Yiddish songs as dozens of adults and children gathered at a candle-lit table that stretched from one room to another. While every attempt has been made to assure that the recipes we're providing comply with even the most relaxed of Jewish laws, we realize that our readers' observances will vary. These are recipes which we've collected over the years; we apologize if you should come across one which is offensive to your family traditions. As with all holiday meals, there is a lot of food here and you, as a person with diabetes, must be realistic with your portions. You will feel better during and after the meal if you adhere to your meal plan in terms of fat grams and carbohydrates.
Our Seder begins with a version of a recipe for Haroset that was demonstrated in a Jewish cooking class that I was privileged to attend at one of Los Angeles' power restaurants. More complicated than the traditional blend of fruits and nuts symbolizing the mortar which was used to build the pyramids of Egypt, this Haroset contains several dried and fresh fruits. We've adapted the recipe and use less nuts in keeping with a low-fat diabetic diet. Serve the Haroset with matzah at the beginning of your meal.
We chose to serve a roasted leg of lamb at our Seder table, following a preparation method we've observed many times if the homes of our Jewish friends. The lamb has slices of fresh garlic inserted into the meat and the roast is rubbed with a mixture of shallots, fresh thyme, and lemon zest before roasting. The result is succulent meat that is lean and delicious. Use the leftovers for a Moroccan-style lamb and couscous salad for another meal.
We'll be serving the lamb with a Horseradish and Beet Sauce that offers a vibrant, tangy counterpoint to the lamb. Although horseradish is not mentioned in the book of Exodus with the paschal lamb, unleavened bread, and bitter herbs, it became part of the Passover feast in the second century. I used to buy grated fresh horseradish from a stall at the Los Angeles Farmer's Market where the sign next to a kicking mechanical mule said "our horseradish has more kick than a Missouri mule." Unless you live in Los Angeles, you'll need to find a produce market that sells fresh horseradish root. Preferably you'll grate the horseradish by hand (it somehow tastes better), but you could use a food processor. Once that task is done, the sauce goes together quickly. Make it ahead and store in the fridge in a tightly covered jar until serving time.
We're rounding out our Seder with New Potatoes with Arugula (a bitter herb), Fresh Asparagus with Lemon, and a compote of Fresh Strawberries and Rhubarb.You might want to purchase some Passover cookies from your favorite bakery to serve along with the compote. Look on the label and figure 1 carbohydrate (1 bread/starch) exchange for every 15 grams of carbohydrate.
(for the recipes, click on The Recipes or click on the individual recipe above)
