For many, matzah ball soup, brisket and sponge cake are the foods that come to mind when thinking about Passover, which begins at sundown March 29.
For me, however, strawberries, asparagus, spinach and Meyer lemons are the foods that remind me how delicious the meals are during Passover. Rather than focusing on what we can’t eat, I revel instead in all the luscious foods that are available to us at this time of year — including asparagus, radishes, strawberries, green garlic, fresh carrots and artichokes.
There’s plenty to eat, baruch HaShem, and all of it delicious.
I’ve had the great honor over the past several years to be able to host our closest friends for second-night seders. We share the food, and we all provide the service with music, plays, artwork, jokes and stories. The babies get older each year and some of the grandmothers a bit younger.
I feel so blessed with the community that we’ve created for our families and our friends, and I love sharing seder.
For our Passover seder, we like to combine both traditional and contemporary dishes, rich and light desserts, Ashkenazi and Sephardi classics.
The key to my enjoyment of hosting a holiday meal is to be organized and prepared. I want to be at the table, relaxing and chitchatting, rather than slaving away in the kitchen. After all, Passover celebrates freedom.
During Pesach, carrots are often present in a sweetened form. In the first recipe, no added sugar is needed when spring carrots are used.
The second dish is a typical Sephardi charoset — almost like a thick jam. The deep brown color of the dates is said to be reminiscent of the Nile, and the walnuts represent the stones the Israelite slaves had to carry. My children love to spread it on matzah in the mornings during the week of Passover.
The soup is a refreshing and light lunch meal during the week of Passover, and the English Toffee Matzah is everybody’s favorite Passover treat.
Passover Carrots
Serves 8
2 lbs. carrots, peeled and sliced
3 Tbs. vegetable oil (or schmaltz)
3 lettuce leaves
1 tsp. salt
1⁄2 tsp. pepper
Place the carrots, oil and lettuce leaves in heavy saucepan over very low heat and cover. Cook until the carrots are tender, about 20 minutes.
When carrots are cooked, remove lid and discard lettuce. Increase heat to allow any moisture to evaporate. Gently toss the carrots with salt and pepper. Remove the pan from the heat, and reheat before serving.
Moroccan Charoset
Makes about 2 cups
3 cups chopped and pitted dates (about 1 lb.)
11⁄2 cups sweet red wine
1-inch piece cinnamon stick
1⁄4 tsp. ground cloves
1 cup chopped, toasted walnuts
Simmer dates, wine, cinnamon stick and cloves in heavy saucepan for 20 minutes. You may need to add a bit of water, or cover the pan if the mixture becomes too thick. Purée to a smooth paste.
When paste is cool, stir in toasted walnuts. Refrigerate to store, serve at room temperature. Do-ahead note: This can be made 1 week ahead of time. Bring to room temperature before serving.
Fresh Spinach Soup
Serves 8
2 lbs. baby spinach, well washed
4 Tbs. unsalted butter
3 cups milk
1⁄8 tsp. freshly ground nutmeg
2 oz. freshly grated Parmesan cheese
fine sea salt to taste
freshly ground pepper to taste
Cook the spinach in the water that clings to the leaves. Squeeze dry and chop coarsely. Heat the butter in a soup pot, add the chopped spinach and sauté for 1 minute. Add the milk and nutmeg. Add the cheese and cook for 1 more minute. Taste and adjust for seasoning. Serve hot.
English Toffee Matzah
Makes about 30 pieces
4 to 5 squares of matzah
1 cup firmly packed dark brown sugar
4 oz. unsalted butter
1 cup chopped bittersweet chocolate
1⁄2 cup chopped nuts
Place the matzah in one layer on the baking sheet, breaking it when necessary to fill the pan completely. Set aside.
In large saucepan, melt butter and brown sugar over medium heat, stirring constantly. Once the mixture reaches a boil, continue to cook for an additional three minutes, still stirring, until thickened and just starting to pull away from the sides of pan. Remove from heat and pour over the matzah, spreading an even layer with a heat-proof spatula.
Put pan in preheated 350-degree oven; bake for 10 minutes. Remove from oven and immediately sprinkle the chocolate over the pan. Let sit for five minutes, then spread the now-melted chocolate evenly with a spatula. Sprinkle on the chopped nuts. Let cool completely, then break into pieces and store in an airtight container.