When I was preparing for our Passover seder a few weeks ago, I opened the cookbook that our Temple’s Sisterhood published last year.
That was the first time I really looked at the book. I bought it for two reasons: to support the sisterhood and my mother’s recipes were inside. I never really imagined that I would use it.
Pressed for time, instead of digging through my recipe drawer for the index card with my mom’s hand written instructions, I got “Cooking With Shaloha” down from the shelf.
It was much more interesting than I expected. Filled with typical recipes for challah and brisket and kasha varnishkes, it is also peppered with local dishes such as haupia and mango bread and poke.
The best surprise came at the end of the book: The Juau!
I was thrilled to find this one. Contributor Jill Merl suggests a menu for a porkless luau. I thought it was hilarious.
And then I started thinking that a Passover seder is the Jewish version of a luau–the ultimate Jewau.
I looked up the meaning of luau on the internet and an online dictionary defined it as: an elaborate Hawaiian feast or party (especially one accompanied by traditional foods and entertainment.)
Sounds like a seder to me. Just substitute the word Hawaiian with Jewish and entertainment with telling the story and there you have it–a Jewau.
Gefilte fish fills in for poke or lomi salmon, chicken soup for chicken long rice. Eat brisket instead of kalua pork and macaroons instead of haupia! Drink four glasses with tiny bubbles…..You get the idea.