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“Why is this night different from any other night?” This is the question the youngest child asks at the seder table. Ask this question of any cook who has lovingly labored over this holiday meal and you will receive a response with, perhaps, a different perspective.

In addition to having many forbidden foods such as flour, grain products, legumes and leavening agents, the Passover seder is a multi-course meal with heavy-duty eating. The cook could always use an extra pair of hands.

The next best thing is the old workhorse, the food processor, which chops, grates, slices and purees in a flash. If by chance you don’t own one, now is the time to give yourself a Passover gift.

Charoset with Dried Cherries or Cranberries

Makes about 2 cups

3 apples, peeled and cored

1 firm pear, peeled and cored

1 cup walnuts or almonds

1⁄2 cup dried cherries or cranberries

sugar to taste

lemon juice to taste

1⁄2 tsp. cinnamon

4-6 Tbs. red wine

Chop all ingredients in food processor. Chill and spread on matzah.

Individual Crispy Potato Kugels

Makes 24 kugels

2 cups grated all-purpose potatoes

1 cup chopped onion

2 eggs, well beaten

1 tsp. salt

1⁄2 tsp. freshly ground pepper

2 Tbs. kosher for Passover margarine, melted

matzah meal

Preheat oven to 375 degrees. Grease 24 mini muffin tins, preferably nonstick, and dust with matzah meal.

Combine potatoes, onions, eggs, salt and pepper and margarine in food processor and process until it is roughly chopped. Place 1-2 Tbs. of filling in each tin and bake about 35 minutes or until golden brown. Let cool slightly and remove from tins.

Bittersweet Truffle Cake with Cherries

Serves 10

12 oz. good quality bittersweet chocolate, broken up

11⁄2 cup sugar

3⁄4 cup hot, very strong coffee

3⁄4 lb. (3 sticks) unsalted kosher for Passover margarine or butter, at room temperature

6 large eggs, at room temperature, lightly beaten

3⁄4 cup pitted dried cherries

kosher for Passover confectioner’s sugar, whipped cream (optional)

Preheat oven to 350 degrees. Butter a 9-inch springform pan and line bottom with parchment. Butter parchment.

In a food processor grind the chocolate with the sugar. With the motor running pour in the hot coffee. Process until chocolate is smooth, about 15 seconds. Add the butter and process until incorporated. Add the eggs and process about 15 seconds. Mix in cherries by hand. Pour into prepared pan and bake 55 minutes or until edges have puffed and center is set. Cool on wire rack 30 minutes. Cover and refrigerate at least 3 hours.

Remove sides and bottom of springform and sift confectioner’s sugar over cake. Slice and serve topped with whipped cream.

Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Faith Kramer. Questions and recipe ideas can be sent to j. or to [email protected].