Passover will be coming up soon and with it a new kind of Seder. Families will be gathering but it won't be like the large groups of years past. There still will be traditions but updated ones. It's time to update the age old dishes as well.
Susan Spungen , chef,cookbook author, food stylist and food consultant (she was vital to such moves as Julie & Julia, It's Complicated and Eat,Pray, Love , wrote about five new recipes to add to the Passover table in yesterday's New York Times Food section. These are dishes for a new type of holy day and Seder meal. Some dishes like haroset , matzoh ball soup and gefilte fish cannot be changed. Others though, can be tweaked.For the main meal, think about serving chicken with apricots and olives. It's festive to be made for birthdays too. The chicken can be marinated for anywhere from two hours to overnight with a blend of different spices.Ground sumac (the same used in za'atar) gives the tang as well as a pinkness to the meat. Apricots and olives are also added to the marinade for a combination of sweetness and saltiness along with dried thyme. Fresh squeezed lemon and oranges juices give it more fruitiness as well. Or course there has to be matzoh at the table, but try a matzoh frittata instead of a matzoh brei. This is combining the traditional egg and matzoh with caramelized onions, button mushrooms and rosemary.The mushrooms and onions are cooked first and then added to the egg and matzoh mixture.
Chef Spungen also offers a yummy whole roasted cauliflower with pistachio pesto. The pesto is a mix of pistachios and cilantro along with flat leaf parsley leaves for the traditional green pesto color and texture.Lemon zest is added for tartness and color The cauliflower itself is roasted with two small yellow onions and olive oil. The pesto is spooned on top of it along with additional zest and parsley. Many home chefs serve tsimmes or the traditional Ashkenazi stew of carrots, prunes and raisins. Chef Spungen offers something slightly different with no prep work and very little time. Hers is sweet potatoes with a tsimmes glaze. The sweet potatoes are first cut and halved lengthwise and then rubbed with olive oil . After they're roasted in a 400 degree Farenheit oven for thirty to forty minutes. The glaze is a blend of either the juice of navel or Cara Cara oranges along honey cinnamon and ginger. Cut prunes, vital in the original tsimmes recipe, are also added. The glaze is first boiled them simmered until it becomes thick and syrupy. It's then poured over the sweet potatoes. Orange zest is put on top for decoration and to counteract the sweetness
Again ,Passover will be different this year. Have dishes celebrating the difference. Try these recipes for a spin on the traditional flavors and tastes.
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