Sephardic Passover Seder

Sephardic Charoset
Makes 2 1/2 Cups

INGREDIENTS:

1 cup dry red wine
2 tablespoons honey
1 cup roughly chopped dried pitted dates
1/2 cup raisins
1 1/2 teaspoons ground cinnamon
1 1/2 ground cloves
1 cup roasted unsalted almonds
2 tablespoons orange juice

DIRECTIONS:

1. Whisk together the wine and honey is a medium saucepan set over medium-high heat. Bring to a boil, then turn the heat to low and stir in the dates, figs, raisins, cinnamon, and cloves. Partially cover and cook, stirring occasionally, until the dried fruit softens and most of the liquid is absorbed, 6 to 7 minutes. Remove from heat.

2. Place the almonds in the bowl of a food processor and pulse until crumbly with a few larger pieces. Transfer to a medium bowl.

3. Transfer the cooked fruit mixture and the orange juice to the food processor and pulse until the desired consistency is reached (less time will yield a chunkier charoset with visible fruit pieces; more time will turn the mixture into a thick paste). Add the pureed fruit to the nuts and stir until comvined. Cover and refrigerate until ready to serve.

Can be made up two days in advance. Bring to room temperature before serving. 

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Carrot Salad with Mint and Dates
Serves 4 to 6

INGREDIENTS:

½ cup raw hazelnuts (skins on)
2 tablespoons fresh lemon juice, plus more as needed
2 tablespoons finely chopped shallot
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound carrots, peeled
⅓ cup finely chopped pitted Deglet Noor dates
¼ cup roughly chopped fresh mint leaves
3 cups baby arugula

DIRECTIONS:

1. Place the hazelnuts in a small pan set over medium-low heat. Cook, stirring occasionally, until fragrant and lightly browned, 5 to 7 minutes. Remove from the heat and transfer to a small bowl to cool completely, then peel off the skins with your fingers and roughly chop.

2. Whisk together the lemon juice, shallot and olive oil in a small bowl and season with salt and pepper.

3. Grate the carrots on the large holes of a box grater or with a food processor fit with a shredding blade. Combine the grated carrots, toasted hazelnuts, dates, mint and arugula in a large bowl.

4. Drizzle with the dressing and gently toss to combine. Taste and add more lemon juice, if desired. Divide the salad among plates and serve immediately. (If not serving right away, keep the dressing and salad in separate containers; combine and toss just before serving.)

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Moroccan Chicken with Preserved Lemons
Serves 4 to 6

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INGREDIENTS:

3 tablespoons extra-virgin olive oil
2 medium yellow onions, halved through the root and thinly sliced
Kosher salt
Freshly ground black pepper
4 cloves garlic, thinly sliced
1 tablespoon sweet paprika
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
2 cups chicken or vegetable broth
4 pounds skin-on chicken legs and thighs, trimmed of excess fat
1 preserved lemon, rinsed, pith removed, and peel thinly sliced
1/2 cup green olives, pitted and thinly sliced
2 tablespoons fresh lemon juice
Roughly chopped fresh flat-leaf parsley or cilantro for sprinkling

DIRECTIONS:

1. Heat the olive oil in a Dutch oven set over medium heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened and browned, 6 to 8 minutes. Add the garlic, paprika, cinnamon, ginger, turmeric, and cayenne and cook, stirring, until fragrant, about 1 minute.

2. Add the broth and bring the mixture to a boil. Meanwhile, sprinkle the chicken pieces with pepper, then add to the pot along with the preserved lemon. (It’s okay if not all the chicken pieces are fully submerged in the broth.) Cover, turn the heat to medium-low, and simmer, stirring occasionally, until the chicken is tender and almost falling off the bone, 50 to 60 minutes. Use a pair of tongs to transfer the chicken to a platter.

3. Add the olives and lemon juice to the pot. Raise the heat to high, bring to a boil, and cook, uncovered, stirring occasionally, until slightly thickened, 5 to 10 minutes. Season with salt and pepper, and spoon the sauce over the chicken. Sprinkle with parsley. Serve hot.

Ashkenazi Passover Seder

Matzo Ball Soup
Serves 6

INGREDIENTS:

CHICKEN STOCK
1 4–5-lb. chicken, cut into 8 pieces
1 pound chicken wings, necks, and/or backs
2 large yellow onions, unpeeled, quartered
6 celery stalks, cut into 1" pieces
4 large carrots, peeled, cut into 1” pieces
1 large parsnip, peeled, cut into 1” pieces
1 large shallot, quartered
1 head of garlic, halved crosswise
6 sprigs flat-leaf parsley
1 tablespoon black peppercorns

MATZO BALL MIXTURE
3 large eggs, beaten to blend
¾ cup matzo meal
¼ cup schmaltz (chicken fat), melted
3 tablespoons club soda
1¼ teaspoon kosher salt

ASSEMBLY
2 small carrots, peeled, sliced ¼” thick on a diagonal
Kosher salt
2 tablespoons coarsely chopped fresh dill
Coarsely ground fresh black pepper

DIRECTIONS:

1. Chicken Stock. Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-qt.) stockpot. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes. Transfer breasts to a plate (remaining chicken parts are strictly for stock). Let breasts cool slightly, then remove meat and return bones to stock. Shred meat. Let cool, tightly wrap, and chill. Continue to simmer stock, skimming surface occasionally, until reduced by one-third, about 2 hours. Strain chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away); discard solids. You should have about 8 cups.

DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill. Keep reserved chicken meat chilled.

1. Matzo ball mixture. Mix eggs, matzo meal, schmaltz, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill at least 2 hours.

DO AHEAD: Mixture can be made 1 day ahead. Keep chilled.

1. Assembly. Bring chicken stock to a boil in a large saucepan. Add carrots; season with salt. Reduce heat and simmer until carrots are tender, 5–7 minutes. Remove from heat, add reserved breast meat, and cover. Set soup aside. Meanwhile, bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions matzo ball mixture and, using wet hands, gently roll into balls. Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). Cover pot and cook matzo balls until cooked through and starting to sink, 20–25 minutes.

DO AHEAD: Using a slotted spoon, transfer matzo balls to bowls. Ladle soup over, top with dill, and season with pepper.

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Ashkenazi Charoset
Makes 5 Cups

INGREDIENTS:

1 1/2 cups walnuts
3 medium crisp, sweet apples, such as Gala or Fuji, peeled, quartered, cored, and finely chopped
1 1/2 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
2 tablespoons honey
1/4 cup sweet red wine

DIRECTIONS:

1. Place the walnuts in a small pan set over medium-low heat. Cook, stirring occasionally, until fragrant and lightly browned, 5 to 7 minutes. Transfer to a small bowl to cool completely, then finely chop. 

2. Combine the apples, cinnamon, lemon juice, honey, and walnuts in a large bowl and stir to combine. Stir in the sweet wine. Taste and add a little more wine, about 1 tsp at a time, until the mixture glistens. Cover and refirgerate until ready to serve.

Can be made up to 1 day in advance.

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Red Wine and Honey Brisket
Serves 8 to 10

INGREDIENTS:

4-5 lb brisket, preferably second cut
kosher salt and freshly ground black pepper
1 tbsp vegetable oil
3 large yellow onions, halved through the root and thinly sliced
8 sprigs fresh thyme
8 garlic cloves, thinly sliced
2 bay leaves
1 1/2 cups dry red wine
3 tbsp balsamic vinegar
1/4 cup honey
1 tsp onion powder
1 tsp garlic powder
1 cup chicken broth

DIRECTIONS:

1. Preheat the oven to 325°F/165°C. Generously sprinkle both sides of the brisket with salt and pepper.

2. Heat the vegetable oil in a Dutch oven or large pot set over medium-high heat. Add the brisket and cook, turning once, until browned on both sides, 8 to 10 minutes total. (If the brisket does not fit all at once, cut it in half and sear it in batches.)

3. Remove the brisket from the pot and set aside on a cutting board. Add the onions, thyme, garlic, and bay leaves to the pot, followed by 1/2 cup/120 ml of the wine and the vinegar. Cook, stirring often, until the onions soften slightly and the mixture is fragrant, about 5 minutes.

4. Whisk together the remaining 1 cup/240 ml wine, honey, onion powder, garlic powder, broth, and 1 tsp salt in a medium bowl until fully combined. If you used a Dutch oven, lay the brisket on top of the onions and pour the wine mixture over the top. Cover and transfer to the oven. If you used a pot, transfer the onion mixture to a roasting pan and top with the brisket. Pour the wine mixture over the top. Cover tightly with aluminum foil and transfer to the oven.

5. Cook the brisket for 2 hours. Remove from the oven, uncover, and carefully turn the meat to the other side. Re-cover and continue cooking until the meat is fork-tender, 2 to 21/2 hours more.

6. Remove from the oven and transfer the brisket to a cutting board. Cover loosely with foil and let rest for 10 to 15 minutes before slicing. Locate the thin lines running in one direction along the brisket and use a sharp knife to cut thin slices perpendicular to those lines. Remove and discard the thyme sprigs and bay leaves from the cooking liquid. Use a slotted spoon to remove the onions and arrange around the brisket. Spoon the desired amount of pan juices over the brisket. Serve hot.

Passover Desserts

Coconut Macaroons
Makes ~22 Cookies

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INGREDIENTS:

4 large egg whites
3 1/2 cups unsweetened dried flaked, not shredded, coconut (also known as coconut chips) or 3 cups sweetened, dried shredded coconut
3/4 cups sugar
2 tspn vanilla
Slightly rounded 1/4 teaspoon salt

DIRECTIONS:

1. Line 2 cookie sheets with parchment paper.

2. Combine all of the ingredients in a large heatproof mixing bowl, preferably stainless steel because the mixture will heat faster than in glass. Set the bowl directly in a wide skillet of barely simmering water (if your bowl bobs in the water, simply pour some out). Stir the mixture with a silicone spatula, scraping the bottom to prevent burning, until the mixture is very hot to the touch and the egg whites have thickened slightly and turned from translucent to opaque, 5 to 7 minutes. Set the batter aside for 30 minutes to let the coconut absorb more of the goop.

3. Preheat the oven to 350 degrees. Position racks in the upper and lower thirds of the oven.

4. Using 2 tablespoons of batter, make attractive heaps 2 inches apart on the lined cookie sheets. (You can also make these smaller and bake for less time, in 1-tablespoon heaps.) Bake for about 5 minutes, just until the coconut tips begin to color, rotating the pans from top to bottom and from front to back halfway through the baking time to ensure even baking.

5. Lower the temperature to 325 degrees and bake for 10 to 15 minutes, until the cookies are a beautiful cream and gold with deeper brown edges, again rotating the pans from top to bottom and from front to back halfway through the baking time. If the coconut tips are browning too fast, lower the heat to 300 degrees. Set the pans or just the liners on racks to cool. Let cool completely before gently peeling the parchment away from each cookie.

6. The cookies are best on the day they are baked — the exterior is crisp and chewy and the interior soft and moist. Although the crispy edges will soften, the cookies remain delicious stored in an airtight container for 4 to 5 days.

7. OPTIONAL. Chocolate-Topped Coconut Macaroons. Do this for any version of Coconut Macaroons: While the cookies are still hot, top each with a little piece of your favorite milk or dark chocolate. Or drizzle a little melted chocolate over each cookie.

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Fallen Chocolate Cake
8 to 10 servings

INGREDIENTS:

CAKE
½ cup (1 stick) unsalted butter, cut into 1” pieces, plus more, room temperature, for pan
¾ cup plus 2 Tbsp. sugar, divided, plus more for pan
10 ounces semisweet or bittersweet chocolate (61%–72% cacao), coarsely chopped
2 tablespoon vegetable oil
6 large eggs
2 tablespoon natural unsweetened cocoa powder
1 teaspoon vanilla extract
¾ teaspoon kosher salt

TOPPING
1 cup chilled heavy cream
½ cup mascarpone
3 tablespoon powdered sugar

DIRECTIONS:

1. Preheat oven to 350°. Lightly butter springform pan and dust with sugar, tapping out any excess.

2. Combine chocolate, oil, and ½ cup butter in a large heatproof bowl. Set over a saucepan of simmering water and heat, stirring often, until melted. Remove bowl from saucepan.

3. Separate 4 eggs, placing whites and yolks in separate medium bowls. Add cocoa powder, vanilla, salt, ¼ cup sugar, and remaining 2 eggs to bowl with yolks and whisk until mixture is smooth. Gradually whisk yolk mixture into chocolate mixture, blending well.

4. Using an electric mixer on high speed, beat egg whites until frothy. With mixer running, gradually beat in ½ cup sugar; beat until firm peaks form.

5. Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated between additions. Scrape batter into prepared pan; smooth top and sprinkle with remaining 2 Tbsp. sugar.

6. Bake until top is puffed and starting to crack and cake is pulling away from edge of pan, 35-45 minutes. Transfer to a wire rack and let cake cool completely in pan (cake will collapse in the center and crack further as it cools).

   DO AHEAD: Cake can be made 1 day ahead. Cover in pan and store airtight at room temperature.

7. Using an electric mixer on medium-high speed, beat cream, mascarpone, and powdered sugar in a medium bowl until soft peaks form.

8. Remove sides of springform pan from cake. Mound whipped cream mixture in center of cake.

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Matzo Toffee
Serves 10

INGREDIENTS:

2 cups coarsely crumbled matzos
1 1/2 cups sliced almonds
1/2 cup (1 stick) unsalted butter
1/2 cup packed light-brown sugar
1/2 teaspoon salt
2 cups semisweet chocolate chips

DIRECTIONS:

1. Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment. In a bowl, toss matzo pieces with almonds.

2. In a saucepan, bring butter, sugar, salt, and 2 tablespoons water to a boil over medium, stirring constantly. Working quickly, drizzle matzo mixture with syrup, and toss.

3. Using a heatproof spatula, spread mixture onto prepared sheet. Bake until golden, about 30 minutes. Remove from oven; sprinkle with chocolate chips. Let chocolate melt 5 minutes; spread chocolate over matzo toffee. Refrigerate until chocolate has set. Break into pieces, and serve.

An Ancient Persian Seder

For a more middle eastern take on a Passover seder, this menu tackles traditional Persian spices, fruits, and nuts. This menu makes a delicious change from the usual Passover fare. For an alternative Passover meal idea, click here. Only in charge of supplying some dessert or have a sweet tooth craving? Check out some Passover-friendly dessert choices. 

Serves 12

Persian Charoset

INGREDIENTS:
1 unpeeled pear, cored and finely chopped
1 unpeeled apple, cored and finely chopped
1 cup walnuts, finely chopped
1 cup almonds, finely chopped
1 cup hazelnuts, finely chopped
1 cup pistachio nuts, finely chopped
1 cup dates, chopped
1 cup raisins, chopped
2 teaspoons ginger, ground
2 teaspoons cinnamon
2 tablespoons apple cider vinegar
1 to 2 tablespoons sweet Passover wine

DIRECTIONS:

1. In a large bowl combine pear, apple, all nuts, dates, and raisins. Mix well. Add ginger, cinnamon, vinegar, and enough wine to bind the mixture. Transfer to a platter and shape into a pyramid. Cover with plastic and chill.

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Steamed Green Onions with Egg-Lemon Sauce

INGREDIENTS:
5 parsley sprigs
1/4 cup cider vinegar
6 whole cloves
1/4 tspn whole coriander seeds
1/4 tspn dried thyme
8 bunches (about 42) green onions (scallions)
3 egg yolks
2 tablespoons lemon juice
1/4 pound unsalted margarine
Salt
Freshly ground black pepper

DIRECTIONS:

1. In the top of a double boiler, whisk together the egg yolks and lemon juice. Divide the margarine into 3 parts. Add 1 park to the yolk mixture. Over hot — not boiling — water, stir rapidly and constantly with a wooden spoon until the margarine is melted. Then add the second piece. As the mixture thickens and the margarine melts, add the third piece, stirring constantly. Continue mixing until the sauce is thick. Remove the saucepan from heat. Add salt and pepper to taste.

2. In the bottom of a steamer pot, put the parsley, cider vinegar, cloves, coriander seeds, and thyme. Add just enough water to touch the bottom of the steamer basket or colander. Place the green onions in the steamer, cover, bring the water to a boil, and steam for 5 to 10 minutes, until the onions are tender.

3. Place the green onions on serving plates and pour the sauce over them. 

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Chicken with Dried Fruit and Almond Stuffing

INGREDIENTS:
1 whole chicken, about 6 pounds
5 tablespoons unsalted margarine
2 onions, coarsely chopped
1/2 cup coarsely chopped dried apricots
1/2 cup coarsely chopped prunes
1/2 cup whole toasted almonds
1/4 cup golden raisins
1/4 teaspoon cinnamon
1 teaspoon dried tarragon
1/2 teaspoon dried thyme
Salt
Freshly ground black pepper

DIRECTIONS:

1. Preheat the oven to 375 F.

2. Wash and dry the chicken. In a large skillet, heat 2 tablespoons of the margarine over medium heat and sauté the onions until transparent, about 5 minutes.

3. Sprinkle half of the onions onto a foil-lined, large, shallow roasting pan and set it aside. To the onions in the skillet, add the apricots, prunes, almonds, raisins, cinnamon, tarragon, thyme and salt and pepper. Sauté for 5 to 10 minutes, mixing well to blend all ingredients. Let cool.

4. Stuff the chicken with the onion mixture and then truss. Place the chicken breast-side down on the onions in the broiler pan. If any additional stuffing is left over, sprinkle it around the chicken. Rub the chicken with the remaining margarine. Roast for 30 minutes, until the skin is a light golden brown. Turn over the chicken and continue roasting for 30 minutes more or until well-browned and crisp. 

Persian-Style Lamb Shank Stew

INGREDIENTS:
4 tbsp safflower or vegetable oil
2 large onions, finely chopped
6 lbs lamb shanks, boned and cubed
6 garlic cloves, minced
Pinch of saffron (optional)
Salt
Freshly ground black pepper
3 cups dry red wine
8 celery stalks, cut into 1-inch pieces (reserve tops)
2 bunches fresh mint, finely chopped
2 bunches parsley, stemmed and finely chopped
Juice of 4 to 5 lemons

DIRECTIONS:

1. In a small skillet, heat 2 tablespoons of the oil and sauté the onions until transparent, about 5 minutes. In a large bowl, toss the onions with the lamb, garlic, and saffron. Season to taste with salt and pepper. Marinate in the refrigerator for several hours.

2. Place the lamb and onion mixture in a large pot. Add the wine and enough water to cover. Bring to a boil and simmer for 30 minutes. In a medium skillet, heat the remaining 2 tablespoons oil and sauté the celery until tender, about 5 minutes; add the celery to the lamb mixture and toss well. Chop the reserved celery tops and combine with the mint and parsley. Add this mixture to the shanks and cook until tender and sauce is thick.

3. 15 minutes before serving, add the lemon juice and salt and pepper to taste. Simmer until the meat is tender.

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Apricot Sponge Cake

INGREDIENTS:
6 ounces dried apricots
1 1/2 cups apple juice
2 1/4 cups sugar
9 eggs, separated
1 1/3 cups matzo cake meal
1 cup ground almongs
1 tspn salt
Sugar

DIRECTIONS:

1. Preheat oven to 350 F.

2. In a small saucepan, combine the apricots, apple juice, and 1/2 cup of the sugar. Bring to a boil and simmer until tender, 5 to 10 minutes. Cool. Strain 1/3 cup of the liquid and reserve. Puree the remaining apricot mixture and set aside.

3. In the bowl of an electric mixer, beat the egg yolks with 1 1/4 cups of the sugar until light in color and texture. Add 1 cup of the apricot puree and blend thoroughly. In a small bowl, combine the matzo cake meal, almonds, and salt. Add to the egg yolk mixture alternately with the reserved 1/3 cup liquid from the apricots. 

4. In a large mixing bowl, beat the egg whites until soft peaks form. Add the remaining 1/2 cup sugar and beat until stiff. Fold 1/4 of the meringue into the batter to loosen it. Add the remaining meringue, folding in gently until blended. Bake in a 10-inch tube pan for 55 minutes, or until the cake springs back to the touch and a toothpick inserted in the center comes out dry. Remove from the oven immediately; invert the pan and cool it. Loosen the cake from the sides and center of the pan with sharp knife and unmold onto a cake plate. Serve plain or sprinkle with pulverized or powdered sugar.

A California Passover Seder

Spring has sprung and that means Passover is around the corner. If you are like me, you have already started to think about what to make for this festive gathering. Below, you'll enjoy a full meal, from start to finish! For an alternative Passover meal idea, click here. Only in charge of supplying some dessert or have a sweet tooth craving? Check out some Passover-friendly dessert choices. 

Serves 12

California Charoset

INGREDIENTS:
1 large avocado, peeled and diced
Juice of 1/2 lemon
1/2 cup sliced almonds
1/3 cup raisins
4 seedless dates
2 figs or prunes
1 whole orange, peel and section
2 tbsp apple juice
2 tbsp matzo meal

DIRECTIONS:

1. Toss the avocado and lemon juice in a bowl. Set aside.

2. In a processor or blender, place the almonds, raisins, dates, and figs. Process until coarsely chopped. Add the orange peel and orange sections and process briefly to combine. Add the avocado and process just 1 or 2 seconds more.

3. Transfer the mixture to a glass bowl and gently fold in the apple juice and matzo meal. Cover with plastic wrap and store in the refregerator until ready to serve.

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Vegetable Soup with Mini-Matzo Balls

INGREDIENTS:

SOUP
1/4 cup safflower or vegetable oil
6 green onions (scallions), thinly sliced with greens
2 shallots, minced
1 medium onion, thinly sliced
1 large potato, peeled and thinly sliced
4 carrots, peeled and thinly sliced
4 small broccoli stalks, thinly sliced
1 celery rib, thinly sliced
1 parsnip, peeled and thinly sliced
2 medium zucchini, thinly sliced
1 yellow squash, thinly sliced
8 medium mushroom, thinly sliced
2 large tomatoes, peeled and diced
4 to 6 cups vegetable stock
Salt
Freshly ground black pepper

MINI-MATZO BALLS
3 eggs, separated
1/2 cup water
1/8 teaspoon salt
Pinch of freshly ground black pepper
1 to 1 1/2 cups matzo meal

DIRECTIONS:

1. Make the mini-matzo balls. Put the egg yolks, water, salt, and pepper in a small bowl and beak with fork. Set aside.

In a large mixing bowl, beat the egg whites until they form stiff peaks: do not over beat. With a rubber spatula, gently fold the yolk mixture alternately with the matzo meal into the egg whites until well blended. Use only enough matzo meal to make a light, firm dough.

Spoon this mixture into a pastry bad with a 1/2-inch round tube opening. Hold the bag over the simmer soup and squeeze out the dough in 1 inch length cutting them off at the tip of the tube with a sharp knife. Cover and simmer for 10 minutes; do not uncover during this cooking time.

2. Make the vegetable soup. In a large heavy pot, heat the oil over medium heat. Add the green onions, shallots, onion, and potatoes and sauté until soft, about 5 minutes. Add the carrots, broccoli celery, and parsnip and sauté for 5 minutes longer. Add the zucchini, squash, and mushroom and sauté for 2 to 3 minutes. Simmer very slowly until the vegetables are soft and the juices accumulate, 5 to 10 minutes. Add the tomatoes and stock and simmer, partially covered, for 45 minutes. Season to taste with salt and pepper. Bring to a boil over high heat.

3. Putting it all together. Add the mini-matzo balls, cover, reduce heat, and simmer gently for 10 minutes.

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Veal Shanks with Prunes and Apricots

INGREDIENTS:
12 pieces veal shank, cut 2 inches thick
Salt
Freshly ground black pepper
1/2 cup safflower or vegetable oil
6 garlic cloves, minced (optional)
2 large onions, finely chopped
8 medium carrots, finely chopped
6 celery ribs, finely chopped
1 1/2 cups dry white wine
6 large tomatoes, peeled and chopped
6 fresh thyme or rosemary sprigs
1/4 cup chopped parsley
6 ounces dried prunes, plumped in sweet Passover wine to cover
6 ounces dried apricots, plumped in sweet Passover wine to cover
Parsley for garnish (optional)

DIRECTIONS:

1. Wash and dry the veal shanks and lightly sprinkle with salt and pepper. 

2. Heat the oil in a large heavy skillet over medium heat. Brown the shanks on all sides, about 5 minutes, and remove to a platter. To the same skillet, add the garlic, onions, carrots, and celery and sauté until lightly browned. Place the veal shanks on top of the onion mixture; add the wine and cook until reduced by half, 3 to 4 minutes. Add the tomatoes, thyme, and chopped parsley. Cover and simmer for 1 hour.

3. Add the drained prunes and apricots. Continue cooking for 30 minutes to 1 hour more, until the meal is tender enough to fall away from the bones. 

Optional: Serve garnished with parsley.

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Steamed Asparagus with Garlic Sauce

INGREDIENTS:
6 dozen asparagus spears
1/4 pound unsalted margarine
6 large garlic cloves, minced
1 tbsp lemon juice
Salt
Freshly ground black pepper
Lemon slices for garnish (optional)

DIRECTIONS:

1. Melt the margarine in a small skillet over low heat. Add the garlic and lemon juice. Simmer until the garlic is lightly browned. Season to taste with salt and pepper.

2. Cut or break off the tough lower portion of each asparagus stalk. Place the asparagus in a steamer and steam for 10 minutes. (Or tie the asparagus in bunches and place upright in a deep saucepan. Add 1/2 cup boiling water and cook, covered, for 12 minutes, or until tender-crisp.) Drain the asparagus carefully.

3. Arrange on serving plates and spoon garlic sauce on top. Garnish with lemon slices (optional).

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Parsleyed New Potatoes

INGREDIENTS:
3 dozen small red potatoes, unpeeled and quartered
Salt
Freshly ground pepper
1 cup minced fresh parsley

DIRECTIONS:

1. Scrub the outside of the potatoes. Place them in a steamer over simmer water and steam for 10 to 15 minutes, or until tender. Transfer to a large bowl; season to taste with salt and pepper and garnish with minced parsley.

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Banana-Nut Sponge Cake

INGREDIENTS:
7 eggs, separated
1 cup sugar
3/4 cup matzo cake meal
1/4 cup potato starch
1 tsp salt
1 cup mashed bananas
1/2 cup chopped walnuts or pecans

DIRECTIONS:

1. Preheat ove to 325 F.

2. In a large mixing bowl, beat the egg yolks and sugar until light in color and texture. Combine the matzo cake meal, potato starch, and salt. Add this a little at a time to the egg yolk mixture, alternately with the bananas, beating until smooth.

3. In a large mixing bowl, beat the egg whites until soft peaks form. Gently fold the beaten egg whites and the buts into the egg yolk mixture.

4. Pour the batter into an un-greased 10-inch tube pan. Bake for 45 minutes, until a toothpick inserted into the cake comes out dry and the cake is springy to the touch. Invert the pan onto a wire rack and cool. With a sharp knife, loosen the cake from the sides and center of the pan and un-mold onto a cake plate. 

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Chocolate-Covered Fruits

INGREDIENTS:
3 pounds Passover semisweet chocolate, broken into small pieces
12 ounces dried apricots
12 ounces dried figs
2 pints fresh strawberries

DIRECTIONS:

1. In the top of a double broiler, melt the chocolate over simmering water, stirring as it softens, until smooth.

2. Select 2 or 3 baking sheets that will fit in the refrigerator and line them with wax paper. One at a time, dip the apricots, figs, and strawberries into the melted chocolate, generously coating the bottom half of each piece of fruit.

3. Place each dipped fruit on the prepared baking sheets. Refrigerate until the chocolate has hardened, the cover lightly with wax paper and refrigerate until ready to serve. Peel the chocolate-covered fruit off the wax paper and transfer onto a serving platter.