Spotlight Recipes: Passover Feast
The Passover Seder — or feast — is one I look forward to all year. During Passover week, most starches are forbidden, including wheat, rice, corn and even high fructose corn syrup. It’s the closest I’ll ever get to a carb-free diet! Of course, not all Passover classics are lighter fare, but here are some traditional favorites I plan to serve.
It’s classic to kick off the feast with a piece of cold gefilte fish (ground fish) served with a tablespoon of spicy horseradish (the purple one made with beets).
Next up, brisket paired with root veggies is the centerpiece for the main course. I substitute potato starch for the same amount of arrowroot or corn starch (those are not Passover-friendly) and make sure to use kosher-for-Passover mustard. Brisket goes well with cucumber salad, a favorite from my childhood that’s made with kosher vinegar.
And don’t forget dessert! Macaroons and chocolate-covered matzo are popular Passover sweets, but fruit compote is a lighter option. With dried apricots, pears and prunes smothered in a sugar, cinnamon and clove sauce — what a perfect way to end your evening.
Actually rice is allowed depending on your background. sephardic jews generally do eat it. nice brisket recipe.
I have a really dumb question. When shopping for meat, I never see something marked “brisket” in regular supermarkets. Is there another name for this cut or are they just not putting it out with the rest of the meat?
Hi Julie,
I just peeked at the label on the 7 lb brisket from my kosher butcher and it’s labeled 1st Cut Beef Brisket. Talk to your local butcher and ask where you can find it.
Thanks, Toby! I’ll just ask.
What are good desserts to sereve during passover? Recipes or websites please! Thank you!
Hi Jess,
Two delicious Passover dessert you can try are Flourless Chocolate Torte or Chocolate Dipped Apricots.
Enjoy!
That sounds like a good brisket recipe but I have a tip for anyone who has never cooked brisket before. When done, remove the whole brisket from the juices, let cool, wrap in foil and refrigerate overnight. Put the juices in a container and refrigerate them, too. The next day, you can easily de-fat the juices as the fat will form a layer at the top that you just spoon off and discard. You slice the brisket while cold, put in a large, flat-bottomed, high-sided skillet, cover with the juices, and reheat. It’s really better the second day and you can easily remove more of the fat.
Zissen Pesach to all.