I've always viewed Passover desserts as a bit like magic tricks, since no flour or leavening agents like baking powder and baking soda are allowed. But there are still plenty of fantastic desserts, from chocolate cakes to macaroons (one of the secrets to amazing unleavened desserts is in the wrist action involved in making snowy whipped egg whites). Here, five desserts
for the five nights of Passover still left, like strawberry-red-wine sorbet with crushed meringue
, flourless chocolate almond cakes
and Mexican chocolate pots de crème
While gefilte fish has no symbolic reason for being invited to the Passover table, one cannot underestimate the power of nostalgia. And that’s gefilte fish’s main virtue. (The dish was originally prized for its economy: It stretched a bit of boneless white fish with fillers such as matzo meal, carrots and sweetened fish stock that turned to jelly.) I’ve concluded that the best way to get people to love gefilte fish is not to serve it at all. For the six remaining nights of Passover, here are six delicious alternatives
: herb-broiled fish with lemon aioli
(pictured), grilled halibut with tomato butter
, and tilapia with tomato and artichoke sauce
"There's no injunction in the Talmud that says kosher wine has to be sweet," explains Toronto wine writer Tony Aspler. For the seven remaining nights of Passover, wine writer Natalie Maclean recommends these dry kosher-for-Passover alternatives: 2007 Yarden Cabernet Sauvignon Merlot Cabernet Franc ($13)
A rich, full-bodied wine from Israel with aromas of dark red berries, plums and smoke. Pair it with roasted eggplant, like this tangy eggplant caponata
2004 Yarden Pinot Noir Golan Heights Winery ($27) This full-bodied Israeli wine has ripe, almost jammy, cherry and raspberry flavor. It's a great match for roasted and braised lamb, as well as grilled salmon, like this salmon dish topped with cilantro-pecan pesto.
2007 Golan Heights Winery Cabernet Sauvignon ($18) A lovely, supple Israeli wine with notes of dark raspberries and black plums. It would go well with skillet-roasted lamb loins with herbs.
Although I’m a hard-core fan and consumer of bacon the rest of the year, during the eight days of Passover I keep kosher. After two nights of amazing 10-course meals at my mother’s home for the seders, I’ll be cooking some lighter recipes for the remaining days of Passover. Here are a few kosher for Passover recipes I’m planning to try:
Bartender extraordinaire, friend to F&W, and general all-around good fellow Jim Meehan of NYC's PDT came up with this cocktail a few months back for a wine-vs-cocktails smackdown held at NYC's Nios Restaurant. I attended the event, drank the drink, and at the time thought to myself, well, that's about the best Valentine's Day cocktail I've ever run into. It's gorgeous to look at, tastes terrific, and also packs a reasonable punch. (Note: It might not be the thing to stir up for a crowd of longshoremen; it's a very pretty drink.)
recipe courtesy of Jim Meehan
1.5 ounces Clear Creek Framboise (or other Framboise—the eau de vie, not the Belgian beer)
1 ounce Royal Tokaji 5 Puttonyos Red Label (or other 5 Puttonyos Tokaji)
1/2 ounce Pama Pomegranate Liqueur
3 drops Rose Flower Water
Stir ingredients in a cocktail shaker and strain into a chilled coupe glass. Garnish with a rose petal, particularly a peach-colored one if you can find it...
© Magenta Livengood
Whoopie pies from B. Hall Baker
For anyone looking for a sweet worth mail-ordering for Valentine’s Day, or any day, B.Hall Baker
’s new mini whoopie pies are now available online. Washington, DC-based Beryl Hall, a former Hill staffer, keeps the calories low by keeping the pies small (she bakes them in madeleine
molds). She gives her red velvet pies a rich tang (and a vibrant red color) with raspberry juice, raspberry extract and powdered raspberries from France. “Whoopie pies are a Yankee thing, but I’m trying to make them Southern,” the San Antonio native says, so this spring she’ll release coconut-cake and bananas Foster versions.
A few months ago, wine editor Ray Isle and I enjoyed some amazing caviar at Atelier Robuchon
, made all the more intriguing because Joël Robuchon called it his official caviar and said it came from China. We were hoping someday we'd be able to buy tins of it to serve at parties, and now we've just about gotten our wish. Epicure Pantry, supplier to many of New York's finest chefs, just released a version called Kaviari "Kristal
," made from the eggs of Schrencki sturgeon farmed in China, and selected and packaged by the Paris-based Kaviari company. Kaviari is guarded about its sources, but assures that these are among the best fish farms in the world. What we do know: The eggs are plump, briny and buttery, with a lovely pop and a clean finish. They'd be great on their own or on a blini
; to offset the splurge-level cost ($138 for 50 g/1.75 oz), pair them with a terrific value Champagne