NEW YORK (Press Release)–El Al Airlines has announced that during the Passover season, some of the special holiday dishes that will be served on the New York (JFK/Newark) route include sweet and sour chicken with a trio of roasted potatoes, braised beef short ribs with pomegranate and silan, spicy matbucha salad, caramelized onions and vegetables with toasted matza farfel, Israeli matza and assorted pastries and desserts. In keeping with the holiday tradition, beer and whiskey (which contain grain) are removed from aircraft and matza replaces all bread products.
Catering for EL AL flights from New York (JFK/Newark) is provided by Borenstein Caterers, Inc., a daughter company of EL AL, with dishes prepared by Executive Chef Steven Weintraub. Award winning chef and TV personality Moshe Segev spearheads all catering operations for EL AL flights departing Israel.
Travelers interested in creating a Charoset recipe for their Seder at home can follow these instructions from Chef Weintraub and Chef Segev:
CHAROSET
Ingredients:
10 dried figs
15 prunes
1 cup apple juice
¼ cup sweet red wine
1 green apple, finely chopped
1 level teaspoon of ground cinnamon
1 pinch of ground cloves
4 heaping tablespoons of toasted almond pieces
Preparation: Place the dried fruit into a food processor with the cinnamon, cloves and red wine. Pulse. Add apples and almonds. Pulse again until the texture is coarse and uniform. Add apple juice until the texture is like a rich spread. Transfer the spread to a jar. Refrigerate before serving. Please note that the Charoset is a bit looser than usual but after refrigeration it attains the perfect texture for spreading on matzah.
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