Family Seder at the J

Join other families for the third annual community family Passover seder at the J led by Rabbi Brad Horwitz and musical guest Rob Aronson on Saturday, April 23 at 6:00pm at the Staenberg Family Complex. This experience promises to be a fun and interactive experience and is geared towards families with children ages 6-15. $15 per child and $20 per adult includes yummy kosher passover dinner by Kohn’s. Siblings are welcome and RSVPS are required by April 15 by contacting Rabbi Brad Horwitz bhorwitz@jccstl.org or registering online at jccstl.org. This year’s seder is part of the Passover Across America initiative and is coordinated by the J’s Center of Jewish Community...

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Passover Purified

The J’s Staenberg Family Complex, Arts & Education Building Tuesday, April 12 [line separator] 7:00-9:00pm Registration fee: $10 Free yourself from the holiday that binds! Food and nutrition expert Esti Asher, MS, RDN, LD, considers Passover’s restrictive diet as an opportunity for our health. In this presentation and cooking demonstration, Esti promotes clean eating with simplified recipes and fresh foods. Taste healthy, kosher for Passover treats while learning how each wholesome ingredient benefits the body. Brought to you by the J’s Jewish Arts & Soul Project. To register and for more information on the Jewish Arts & Soul Project, visit: http://jccstl.com/jasp Contact: Shira Kraft, skraft@jccstl.org, 314-442-3111 Generously funded in part by the Jewish Federation of St....

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JCRC and Church of Jesus Christ of Latter-day Saints Sponsor Interfaith Hunger Seder

The Church of Jesus Christ of Latter-day Saints, the Michael and Barbara Newmark Institute for Human Relations at the Jewish Community Relations Council of St. Louis (JCRC), and the JCRC’s Bohm Social Justice Initiative, in collaboration with: the Community Against Poverty (CAP) Hunger Task Force and partnering agencies Bread for the World, Empower Missouri, Jewish Family & Children’s Service, CROP Walk/Church World Service and Operation Food Search, will host the 2016 Community Hunger Seder on Thursday, April 14 at 6:00 PM at The Church of Jesus Christ of Latter-day Saints church located at 15081 Clayton Road 63017. The Seder is part of a national Hunger Seder mobilization coordinated by the Jewish Council for Public Affairs (JCPA) and MAZON: A Jewish Response to Hunger. The mobilization focuses on addressing the root causes of poverty in the United States. Both the Jewish community and the Mormon community are committed to the principle that meeting the needs of the hungry is a religious imperative and a priority. This year, the Seder will have a special focus on hunger among military families and military veterans. In recent years, the nation has witnessed an increase in the number of military families and veterans showing up at food pantries looking for help in feeding their families. Evidence shows widespread reliance on food pantries and distribution programs on and near military bases. This is a problem that continues to worsen each year. At the Seder, participants will read from a specially designed Passover Hadaggah, a book containing the liturgy of the service that commemorates the journey of the Jewish people from slavery in ancient Egypt to freedom. Rabbi Josef A. Davidson, Rabbi at Congregation B’nai Amoona, will be officiating at the Seder. The Hadaggah will have special readings addressing the importance of working to make all people free from hunger, including military veterans and military families. The program will conclude with a call to action including specific steps that can be taken to reduce food insecurity in St. Louis and nationally. Participants are requested to bring donations of canned food to benefit area food pantries. This event is free and open to the entire community. RSVPs are required for the event and space is limited. RSVP here. For more information, contact Gail Wechsler at JCRC at GWechsler@JCRCSTL.org or...

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Family Seder at the J

Join us for a great seder your children will love! Led by Rabbi Brad Horwitz and songleader Sam Forman, this seder is geared towards families with children ages 6-14 years old. Saturday, April 4 6:00pm at the JCC Staenberg Family Complex in Creve Coeur. $20 per adult $15 per child. RSVPS are required. Please register online at www.jccstl.org or call Rabbi Brad Horwitz at 314-442-3271. Sponsored by Gladys K Krown Foundation.

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Nishmah’s Top Chef Charoset Contest

Charoset is a traditional Passover food, symbolizing the mortar that the Jewish slaves used to build cities for Pharoah in ancient Eygpt. There are many ways to make it and each family has its own favorite recipe. Think yours is the best? Come put it to the test! Send your recipes to Sara Winkelman, swinkelman@jccstl.org. If it’s chosen for final judging, you’ll be asked to make two cups of a sample for the judges, the Nishmah Journey Planning committee which will judge them on February 2nd. The top three will be served at Nishmah’s Intergenerational pre-passover event, The Journey, on March 10, 2015. Save the date and Join...

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Aura Kavadlo’s Passover Recipes

As seen at YPD’s “Beyond Matzah: Cooking for Passover” event. Visit Aura’s website for more recipes: pomegranatesandhoney.wordpress.com Mediterranean Quinoa Salad 1 cup quinoa (I recommend the Ancient Harvest brand so you can skip step 1) 2 cups broth 10 pitted Kalamata olives 4 sun-dried tomatoes in oil 2 tablespoons fresh basil ½ red bell pepper 2 green onions ½ cup feta cheese, crumbled Salt and pepper to taste 1.Place quinoa in a mesh colander and rinse to remove bitterness (see note above). 2.Place the quinoa and the broth into a pot, bring to a boil, then lower heat and simmer, uncovered, for 15 minutes. If there is any liquid remaining, drain in the colander and let quinoa cool to room temp. 3.Chop olives, sun-dried tomatoes, basil, red pepper, green onions, and feta cheese. 4.Mix into the quinoa and season with salt and pepper to taste. Quinoa Mix-in Ideas: Sauteed chopped onion, sliced grilled chicken, chopped fresh spinach, squeeze of lemon and drizzled of olive oil Diced cooked asparagus, goat cheese, quartered cherry tomatoes, fresh chopped thyme Sliced green onions, dried cherries, apricots or dates, chopped pistachios, almonds, or cashews, chopped fresh flat-leaf parsley Thinly sliced red onion, crumbled feta, diced cucumbers, and halved grape tomatoes, chopped fresh mint Eat any of these quinoa salads as is or in a lettuce wrap. Stuff any of the quinoa salads into a hollowed out Roma tomato, portabella mushroom, zucchini, or eggplant, and baked in the oven until veggies are tender. Passover Fattoush Salad 4 matzos 1 English cucumber or 4 Persian cucumbers 1 head of romaine lettuce 1/8 cup fresh mint leaves 1/4 cup flat-leaf parsley 1 cup grape tomatoes, quartered 1 cup arugula Juice of 1 lemon 4 tablespoons extra-virgin olive oil 1 garlic clove, minced Salt, pepper, cumin and garlic powder, to taste Preheat oven to 325° F. Place the matzos on a baking sheet, brush with olive oil and sprinkle with cumin, garlic powder, salt and pepper. Break into wedges and bake for 10-12 minutes until crisp. Dice cucumbers into 1/2-inch pieces. Place into salad bowl. Thinly slice the lettuce and place into the bowl. Using scissors, snip mint leaves into small pieces and add to the bowl. Toss in the parsley, tomatoes and arugula. Just before serving, mix in the lemon juice, olive oil and minced garlic; season with salt and pepper; allow the salad to sit for a few minutes, then mix in the matzo crisps. Chocolate Ganache Cake Balls 1 -8 ounce package pre-made Passover cake, such as Osem marble cake or chocolate chip cake ¼ cup cream (dairy-free creamer is okay too) ½ cup semi-sweet chocolate chips ½ teaspoon almond extract (vanilla is okay too) 5 squares of chocolate almond bark or 10 ounces of other chocolate for melting 2 tablespoon finely chopped almonds Crumble the cake into a large bowl. You will get about 4 cups of cake crumbs. Put the cream and chocolate chips into a microwave safe bowl and cook for 1 minute. Stir until smooth. Add almond extract and stir again. Pour the chocolate mixture into the cake crumbs and stir until well combined. Line a baking sheet with wax paper. Using a small cookie scoop (will make 30 truffle sized balls) scoop out the batter and roll into balls. Place...

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