New Passover Treats

Passover means cooking dishes that have been handed down for generations.As good as these are, it's always nice to add some new ideas.It keeps the meal from becoming boring and predictable.It also lets home chefs experiment with new ingredients and techniques.All in all in makes for an exciting and memorable holiday Seder. Both Melissa Clark and Joan Nathan experimented with new ideas and time honored ingredients in The New York Times Dining section.Ms.Clark tries the dessert aspect of Passover in her A Good Appetite column.She makes macaroons, long a holy day staple ,but she bakes them a la francaise so they resemble the kind Laduree makes. she stuffs them with a simple caramel of just sugar and water.Dark chocolate is then drizzled over them to cut the overly sweet taste.Another classic ,a flour less cake becomes a hazelnut citrus torte.The hazelnuts are finely ground and mixed with quinoa, the South American grain for a batter.Both lemon and orange juice are added for flavor then it is baked in a spring form pan for half an hour or so.To finish off the meal.Ms Clark makes the classic matzoh candy.It's really a toffee that was originally made with chametz, or leavened crackers such as Saltines for the rest of the year.Butter and Ginger is poured over the matzoh, then baked.Chocolate is then added to the baked sheets as is candied Ginger. Joan Nathan also contributes a Passover recipe, fried artichokes. This is a traditional dish of the Roman Jews and popular because April is artichoke season throughout Italy.Ms.Nathan makes the trip to Rome to visit with home cook, Paola Modigliani Fano for the recipe and to enjoy these heavenly treats.Use American globe artichokes and cut the leaves off.What will be left will be the hearts along with the tenderest parts of the choke.They are fried until crisp for fifteen minutes.The rounds should be bronze in color.Leave them be, after spreading out the leaves leaves with a grapefruit spoon or melon baller.A second frying occurs a few hours later and this is what gets them potato chip crisp.They could also be frozen for another time, although they're so delicious people would want them right away. Serve with a sprinkle of lemon juice.These would even be a good hors d"oeuvre for any Spring gathering. Passover is a time for tradition and good food.Yet it's nice to introduce new culinary traditions to the holiday table.Whether ,sweet or savory these dishes are sure to become instant family favorites and classics.