6 Reinvented Passover Recipes Slideshow
March 22, 2013
Ombre Deviled Eggs
This recipe uses a traditional Jewish ingredient, borscht, to give the egg whites a beautiful shade of ombre. Make these deviled eggs from Busy in Brooklyn and serve them in place of the hard-boiled eggs during the seder, or as a delicious bite after the ceremony is over.
Matzoh Ball Soup
Incredibly flavorful and easy to make, this is an extraordinarily delicious recipe of the Jewish food classic. This recipe substitutes the traditional schmaltz with duck fat for a richer and more indulgent taste.
Chilled moscato is one of my favorite dessert wines, and savoring it with fruit and nuts in this charoset recipe will transport your seder to the rolling vineyards of Piemonte where moscato grapes are grown.
Best Ever Brisket
My brisket is made with Jewish heart and Italian flavors. I cook it much in the same way a Northern Italian might braise a different cut of beef (in wine, tomatoes, and aromatics: rosemary, thyme, bay leaf) to create a dish that tastes like Tuscany but feels like Shabbat.
Flourless Chocolate Cake
These delicious chocolate cakes are a great dessert for you to serve at your Passover celebration, and once you try them, you will never go back to any other recipe. These cakes are all about the chocolate, not the sugar, and use healthy fats, so you can satiate your cravings without the guilt. You know you are going to eat dessert anyway, so why not make it in the best way possible.
Rosemary Almond Cake with Olive Oil and Orange Zest
This light yet intensely flavorful cake is a perfect finishing point to your Passover meal. Horwich used inspiration from a Sienese-countryside fantasy to concoct a recipe that uses traditional and flavorful Italian staples.