This can be served with fresh veggies or matzo. It is also an excellent sauce for grilled fish. It comes from The Elegant Olive by Teresa Kennedy (Cook West Series, Rio Nuevo Publishers).

3 cloves garlic, peeled
3 anchovies
1/2 cup pitted black ripe olives, chopped
1/2 cup pitted green olives, chopped
1 cup frozen artichoke hearts, about 10, thawed, drained and sliced
3 tablespoons capers, rinsed
Zest and juice of 1 small lemon
Zest and juice of 1 small orange
1/3 cup extra virgin olive oil
1/3 cup chopped fresh Italian parsley
Salt
Fresh ground pepper

Place the garlic and anchovies in the food processor and pulse to a paste. In a bowl combine the olives, artichokes, garlic and anchovy paste, capers, lemon juice and zest, orange juice and zest, oil, and parsley. Add salt and pepper to taste. Refrigerate, covered, for at least 30 minutes before serving to allow the flavors to develop.The tapenade will keep for up to two weeks in the refrigerator. Makes about 3 cups.
 

Looking for something a little different to serve for Passover? How about an antipasto plate, with matzo of course. These onions can be made up to a week ahead of time. You can substitute frozen or canned onions for the fresh ones. This comes from The Big Book of Appetizers (Chronicle Books) by Meredith Deeds and Carla Snyder. This marvelous book contains 250 recipes and a wealth of ideas for entertaining.

2 pounds cipollini or small (1 1/2-inch) white boiling onions, left unpeeled, or frozen and defrosted
1 cup sugar
1/4 cup water
1 cup dry white wine
1 cup dry white wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon salt
10 whole black peppercorns
1 bay leaf
3 tablespoons balsamic vinegar

Blanch fresh onions in a large pot of boiling water for 1 minute. Drain well and place onions in a bowl of cold water to stop the cooking, drain again and peel. Place the remaining ingredients in a large, heavy pot and bring to a boil over high heat. Add the onions, reduce heat to medium, and simmer until crisp-tender, about 10 minutes. Transfer to a jar with a lid using a slotted spoon. Increase the heat to high and boil until the liquid is reduced to about 1-3/4 cups, about 20 minutes.  Pour over the onions and let cool. Cover the mixture and refrigerate for at least 2 days so the flavors can “marry.” Serve chilled or at room temperature. Makes about 2 cups.

Another perfect for Passover appetizer or snack from The Big Book of Appetizers by Meredith Deeds and Carla Snyder (Chronicle Books). Offer this with an assortment of olives and lots of matzo!

10 ounces feta cheese cut into 1/2-inch cubes
1/2 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 cloves garlic, thinly sliced
1/2 teaspoon dried oregano
1/4 teaspoon crusted red pepper flakes
Matzo for serving

Mix the cheese cubes, oil, lemon juice, garlic, oregano, and red pepper flakes in a re-sealable plastic bag. Chill for at least 2 hours or overnight. Place the cubes in a serving bowl and serve with matzo. This can be made up to a week ahead. Keep covered in the refrigerator. Serves 6.

Here is an alternative to an old stand-by that everyone, not only the vegetarians at your Seder table, will enjoy. It comes from a wonderful new book by Marge Piercy entitled Pesach for the Rest of Us: Making the Passover Seder Your Own (Schocken), a mix of memoir, family recipes, poems and fresh interpretations of the rituals and symbols of the Passover meal. The book is a lovely complement to whatever Haggadah you use and a sure way to made Passover a highly personal holiday.

2 tablespoons olive oil
2 large onions, chopped
12 eggs, 10 hard cooked, 2 raw
2 carrots, peeled and cut into rounds
2 good-sized boiling potatoes
4 teaspoons matzo meal
Salt
Freshly ground pepper

Heat the oil and sauté the onions until golden brown.  Puree the hard cooked eggs with two thirds of the cooked onions. Put the rest of the cooked onions in a pot with 2 cups of water and bring to a boil. Add the carrots to the onions in the water and cook for 30 minutes. Peel the potatoes and grate them or process them briefly in the food processor with the grating blade. Add the grated potatoes, matzo meal, uncooked eggs, salt, and pepper to taste to the pureed egg-onion mixture and mix well.

With moist hands, form 12 to 16 balls. Add them to the pot with the onion and carrot and cook for 20 to 25 minutes over low heat. Serve cold.

In her new book, Passover Around the World, from Kar-Ben (www.karben.com), Tami Lehman-Wilzig includes stories based on the experiences of children living in different countries. One of the stories is about four-year-old Aviva Aveira, who left Maravia, her village in Ethiopia with her family to walk to Sudan from whence planes would fly them to Israel. Aviva remembers her last Seder night in Ethiopia and this favorite Passover recipe, made without exact measurements as it has been for generations in the Aveira family.

1 onion, grated
1 teaspoon oil
Pinch of salt
Boiling water
1 package matzah meal

Heat the oil and fry the onions. Add salt. Pour boiling water over the onions and add matzah meal.  Knead together until crumbly. Make sure it is not too doughy.  If necessary, add more water. Roll into balls and eat.

Here’s an Asian take on an old favorite from Kylie Kwong, author of Simple Chinese Cooking (Penguin). In her book, she demystifies preparation of Chinese cuisine and demonstrates her philosophy of marrying the freshest ingredients and the simplest techniques to create amazing flavor. All necessary ingredients are available at your supermarket and Kylie's recipes are simple and straightforward. In this recipe, by using a whole chicken you can create a deep, richly flavored and textured stock.

3 1/2 to 4 pound free-range chicken
4 quarts cold water
10 spring onions, trimmed and cut in half crossways
1 large red onion, roughly chopped
10 slices fresh ginger
10 garlic cloves, crushed

Clean chicken and trim away excess fat for all over the chicken. Cut chicken into 8 to 10 pieces and place in a large pot along with all the remaining ingredients. Bring to a boil, then reduce heat to a gentle simmer, skimming the surface to remove any impurities. Turn down the heat until the surface of the stock is barely moving and cook for 2 hours, skimming as needed. Remove stock from stove, remove chicken and set aside for eating or picking, and strain stock through a cheesecloth into a large container. Cover and refrigerate for up to 3 days or in the freezer for 2 to 3 months. Makes about 10 cups.

I am always looking for fabulous new main courses, especially with poultry. This Moroccan recipe is from Claudia Roden’s latest book, Arabesque (Alfred Knopf), a beautifully illustrated book that covers Turkey, Morocco, and Lebanon, three fascinating countries with wonderful cuisines. The Book of Jewish Food (Knopf), one of Claudia’s earlier books, is a go-to source in many of our kitchens.

1 duck (about 5 lbs.)
Salt and black pepper
1 teaspoon ground ginger
3 tablespoons oil
1 lb. baby onions or shallots
1/2 teaspoon ground cinnamon
1/4 stick, (2 tablespoons) margarine
1-1/4 lbs. fresh apricots
Juice of 1/2 lemon
3 tablespoons clear honey

Sprinkle the duck with salt, pepper, and 1/2 teaspoons ginger, then rub with 1 tablespoon oil. Prick the skin with a fork or a pointed knife in several places so that the melting fat can ooze out. Put the duck, breast side down, on a rack in a baking dish or roasting pan and into an oven preheated to 400° F.

Cook for 1 hour, then pour off the fat and turn over the duck. Return the duck to the oven and cook for another hour, or until the juices run clear, not pink, when you cut into the inside leg with a pointed knife. The skin should be crisp and brown and the flesh still soft and juicy.

Blanch the onions or shallots in boiling water for 5 minutes, and when cool enough to handle, peel off the skins and trim the roots. Sauté them in the remaining 2 tablespoons of oil for about 15 minutes, covered, over a low heat until softened; shake the pan occasionally so the onions brown all over. Stir the remaining ginger and the cinnamon into the oil, add the margarine, and put in the apricots. Cook, covered, over low heat until the apricots begin to collapse. Add the lemon juice and honey and cook, stirring, for about 15 minutes, until jammy.

Serve the duck accompanied by the apricots and onion relish. Serves 4.

The marinade from jars of purchased artichoke hearts easily enhances the seasoning of this Mediterranean-style stovetop braise. If you can’t find kosher for Passover marinated artichokes you may have to improvise with fresh or frozen ones. Cook the chicken at a gentle simmer after you brown it. Cooking the chicken breast with their skin and bones helps keep them moist and flavorful. This is from The New Bon Appetit Cookbook by Barbara Fairchild (John Wiley & Sons,  2006).

1 tablespoon olive oil
4 chicken breast halves with skin and bones
2 6-oz jars marinated artichoke hearts, drained, 2 tablespoons marinade reserved
3/4 cup chicken broth
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon dried crushed red pepper
3 tablespoons chopped fresh oregano, divided
salt
freshly ground pepper
 
Heat oil in a heavy large skillet over medium-high heat.  Sprinkle chicken with salt and pepper and add to skillet and sauté until browned, about 5 minutes per side. Add 2 tablespoons reserved marinade, broth, lemon juice, lemon peel, and crushed red pepper.  Reduce heat to low, cover, and simmer until chicken is almost cooked through, about 10 minutes. Uncover; stir in artichokes and 2 tablespoons oregano. Simmer until liquid is slightly reduced and chicken is cooked through, about 5 minutes longer. Stir in remaining 1 tablespoon oregano.  Add salt and pepper and taste to adjust seasonings. Serves 4.
  

This recipe from The Improvisational Cook (William Morrow) by Sally Schneider,  builds on a simple cooking technique that builds on roasting birds in a snug tightly sealed vessel or foil package with just a few tablespoons of broth, some fat, and some aromatics: a braise with very little liquid. Then Schneider begins to improvise. The whole book shows how to think outside the box and have fun in the kitchen and challenges home cooks to put rigid notions and fears aside and ask the questions: “What would happen if?” and “Why not?.” Once you understand how a basic technique or recipe works you can begin to improvise. Each essential recipe in the book is followed by a special “understanding” section that explains the internal logic of the recipe, and ways to alter, adapt, embellish, or modify it. Any cook will love having this book! 

3 pound chicken, preferably free range and organic, rinsed, dried
2 teaspoons kosher salt
2 fresh lemongrass stalks
6 thin fresh ginger coins, bruised (smack the ginger with the flat blade of a knife)
8 or 9 unpeeled large garlic cloves
3/4 cup dry white wine
1 tablespoon extra virgin olive oil
Freshly ground black pepper
5 to 6 cups sliced root vegetables such as carrots, parsnips, parsley root, or new potatoes, in any combination, peeled and sliced 1/2-inch thick
Pinch of sugar if needed
About 1/2 cup coarsely chopped cilantro

Season the chicken by salting it at least 2 hours and up to 24 hours in advance, rubbing inside and out with salt. Place on a platter, cover, and refrigerate until ready to bake. Pat chicken dry with paper towels and place in a snug-fitting casserole with a lid. Trim the woody ends off the lemongrass and pull off the touch loose outer leaves. Slice the stalks in half lengthwise, and pound with a pestle or other heavy object to crush them lightly. Cut pieces in half crosswise. Place a few pieces each of lemongrass, ginger, and garlic in the chicken cavity and nestle the remaining pieces around the chicken. Drizzle with wine and oil, and pepper generously.

Place a large piece of aluminum foil over the pot and press down until it just touches the bird to remove the airspace around the bird and prevent it from steaming. Press down the lid. Preheat oven to 350°F. Bake chicken for 30 minutes. Remove lid and foil and nestle vegetables around the chicken. Replace foil and lid and bake another 30 minutes. Test for doneness, remove chicken from oven and let rest 5 minutes. Transfer chicken and vegetables to a platter and cover with foil if you want to defat the broth.

Pour the juices into a small deep bowl, discarding lemongrass and ginger. Let sit while you carve the chicken, discarding the skin. Skim fat off the juices, pepper generously and stir in the sugar if needed to round out the flavors. Serve chicken and vegetables in large soup bowls and spoon the broth over the top and sprinkle liberally with cilantro. Serves 4.

Many families like serving lamb for the Passover Seder. This recipe also comes from A Taste of Turkish Cuisine (Hippocrene Books), the book that I wrote with Nur Ilkin.

1 large onion, coarsely chopped
2 carrots, peeled and sliced
2 garlic cloves, sliced
3 bay leaves
4 lamb shanks with meat
Freshly ground pepper
1/2 cup boiling water

Preheat oven to 400°F. In the bottom of an ovenproof casserole place the onion, carrots, garlic, and bay leaves. Place the lamb on top of the vegetables and stuff a few slices of the garlic into the lamb; grind some pepper on top. Add the boiling water, cover the pot with a piece of aluminum foil and then cover with the lid. Bake for 30 minutes, reduce heat to 350°F, and continue baking for 2 hours. Before serving, remove any fat and bones. Serves 4.

Stuffed vegetables are a familiar part of Middle Eastern cooking. This recipe also comes from A Taste of Turkish Cuisine (Hippocrene Books).

6 Italian eggplants, 6 to 8 inches long
Salt
Vegetable oil for frying
2 tablespoons olive oil
2 or 3 small or medium onions, finely chopped
1 green bell pepper, seeded, ribs removed, and chopped fine
1 pound ground beef
1 tomato, peeled, cut in half, and sliced thin
1 green bell pepper, seeded, ribs removed, and sliced in 1/2-inch pieces
1/2 cup chopped fresh Italian parsley
1-1/2 cups tomato sauce

Remove the leaves around the stem of the eggplant, leaving the stem on. Leave 1-1/2-inch rim of peel around the top and bottom of the eggplant and remove the peel from the rest of the eggplant. Cut a thin slice from the bottom of the eggplant so it is flat. With a sharp knife make a vertical slit from the top of the peeled area to the bottom of the peeled area completely through the eggplant. Repeat on all eggplants. Place the eggplants on a large platter and sprinkle with salt. Let them sit with the salt for 20 to 30 minutes, then rinse well, and gently dry on a kitchen towel.

Place 2 to 3 inches of vegetable oil in a 5-or 6-quart pot and heat on high heat for 10 minutes. Cook 2 to 4 eggplants at a time, depending on the size of the pot. Roll them frequently so they will lightly brown on all sides and cook evenly. Remove the eggplants from the oil when they are soft and let them drain in a fine sieve or colander. Cook remaining eggplants the same way. Place the cooked eggplants in one or two large ovenproof skillets with the cut side up. Using a spoon, carefully open the slit to widen it in the middle.

In a large skillet heat the 2 tablespoons olive oil and sauté the onions and pepper. Cook, stirring for 5 minutes, then add the beef and stir using the side of a wooden spoon to break the meat into small pieces. Add salt to taste and continue cooking until the meat is done and no pink shows.  Drain the meat to remove any excess liquid.

Preheat the oven to 400°F. Stuff the meat carefully into the eggplants with a spoon, pressing gently on the filling. Stuff each eggplant while it is hot. Garnish each with a slice of tomato and a strip of green pepper. Sprinkle with fresh parsley.

Pour the tomato sauce around the sides of the eggplant. Do not get any on the eggplants. Cover the pan(s) and cook over medium heat. Bring to a boil and cook 5 minutes. Remove from the heat and remove the cover from the pan(s).

Place uncovered in the oven and cook for 30 minutes. Remove the pan(s) from the oven and let cool to room temperature until serving. Serves 6

After eating a big meat or chicken for Seder, it’s nice to introduce lighter fare for other holiday meals. My friend Joyce Feinstein has been preparing this recipe for more than 20 years. It works as either a side dish or a light main course for Passover or any time of year. This dish is best when make and baked the day before serving…just cover, reheat at 350-375° F, and serve.

1/4 cup canola or olive oil
1 medium eggplant, peeled and cubed
2 medium zucchini, cubed
1 large onion, chopped
3/4 cup grated Parmesan cheese
1 tablespoon minced parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt
Freshly ground pepper
1/ 4 pound mozzarella cheese, thinly sliced

Heat oil in a large skillet and sauté eggplant, zucchini, onion until vegetables are softened, about 10 minutes. Add tomatoes, mix well, cover pan and cook for 20 to 25 minutes on low heat or until vegetables are soft. Transfer mixture to a bowl and let cool. Preheat oven to 400° F. Lightly grease a 9-inch pie pan.

Beat eggs with 1/4 cup of Parmesan cheese, parsley, basil, and oregano, mixing well.  Pour half of the mixture into a prepared pan and cover with 1/4 cup more cheese. Cover with remaining mixture and the rest of the cheese. Top with mozzarella and bake for 30 minutes or until pie is set and cheese is golden. Serves 6.

Selma Morrow is a lady of many talents: She is an associate food editor at Bon Appétit, testing, styling and developing recipes, especially for the monthly "Fast Easy Fresh" feature. She is also author of the book, The Williams-Sonoma Collection: Potato (Free Press), develops recipes for Kahlua and Lawry’s, teaches private classes and does classes for charity!  Tzimmes means “a fuss over something” but in culinary terms, it is commonly a casserole of various fruits, vegetables, and/or meats.

2 large red-skinned sweet potatoes (about 1-1/2 pounds)
1-1/4 cups unsalted matzo meal
5 large eggs
12 tablespoons unsalted pareve margarine, divided
2-1/2 tablespoons sugar
1-3/4 teaspoons coarse salt
1-1/4 teaspoons ground ginger
3 cups apple juice
6 ounce package dried apricots
1 cinnamon stick, broken in half
1/3 cup apricot jam
Chopped fresh mint

Pierce potatoes with a fork and microwave on high until tender, about 10 minutes, turning once. Cut in half and scoop out enough potatoes to measure 1-1/4 cups. Cool. Process 1-1/4 cups potato, matzo meal, eggs, 2-1/2 tablespoons margarine, sugar, salt and ginger until blended. Transfer mixture to a bowl, cover and chill until firm, about 4 hours or overnight.

Drop matzo mixture by generous teaspoonfuls onto sheet of foil. Using wet hands, roll dropped mixture into balls. Cook 1/3 of matzo balls in large pot of boiling salted water until tender, about 6 minutes. Using a slotted spoon, transfer to a clean sheet of foil. Repeat with remaining matzo balls in 2 batches.  Let stand until firm, about 30 minutes.

Melt 5-1/2 tablespoons margarine in a heavy skillet over medium high heat. Add half the matzo balls; sauté until beginning to brown, about 4 minutes. Transfer to a 13x9x2-inch glass baking dish. Repeat with remaining balls.

Bring juice and apricots to boil in a small saucepan. Remove from heat. Cover and steep until apricots are tender, about 10 minutes. Drain juice into a medium pan and add cinnamon and 4 tablespoons margarine and jam. Simmer over medium heat until reduced to 3/4 cup, about 15 minutes. Return apricots to sauce. Matzo balls and sauce can be made 2 hours ahead. Cover loosely, let stand at room temperature. Preheat oven to 350°F. Spoon sauce over matzo balls; bake until heated through, about 20 minutes. Top with mint. Serves 8.

This recipe from my friend Eileen Goltz, professional chef, caterer and author of Perfectly Pareve (Feldheim), is a great addition to the Seder meal. You can make it in advance and then reheat it before your guests arrive.

1 large cauliflower (about 2 pounds)
Salt and pepper to taste
3 to 4 tablespoons olive oil
1 medium onion, chopped
4 to 6 oz. mushrooms, quartered
2 large eggs
1 tablespoons matzo meal (optional)
1/2 teaspoon paprika
1/3 cup coarsely chopped walnuts (optional)

Preheat oven to 375°F. Divide cauliflower into medium florets. Cut peel from large stalk and slice stalk. Boil cauliflower in large saucepan of boiling salted water 8 to 10 minutes or until stalks are very tender. Drain well and cool. Puree in food processor, leaving a few chunks. Transfer to a bowl.

Heat 2 to 3 tablespoons oil in a medium skillet, add the onion and sauté approximately 5 minutes. Add the mushrooms and continue to sauté about 5 minutes or until mushrooms and onions are light brown. Remove from heat. Add the eggs and matzo meal to the cauliflower mixture. Season well with salt and pepper. Lightly stir the mushroom mixture and any oil in the pan into the egg/cauliflower mixture. Grease a shallow 9-inch square baking dish. Add cauliflower mixture. Sprinkle 1 tablespoon oil over top. Sprinkle with paprika, then with the walnuts. Bake 30 minutes or until set. To serve, cut carefully in squares and run knife around edges. Use spoon to remove portions. Makes 4 to 6 servings.

Another fabulous dish from Selma Morrow.  Start preparing this at least a day ahead.

3-1/2-inch diameter beets, trimmed
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon coarse salt
1/2 teaspoon pepper
1-1/2 cups chopped red onion
1/3 cup prepared white cream-style horseradish

Preheat oven to 350°F. Wrap beets in double thickness of foil and roast on oven rack until tender, about 1 hour 45 minutes. Unwrap beets and cool. Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion and horseradish. Peel beets, cut into 1/3-inch dice.  Add to onion mixture.   Cover, chill 1 to 4 days. Makes 4 cups.

Fresh asparagus, though now available year-round, still says “spring” to me. This classic recipe is now low-fat and low-carb, thanks to Nechama Cohen’s lovely new book Enlitened Kosher Cooking (Feldheim) that features more than 250 “good-carb, healthy-fat, sugar-free recipes from the simple to the elegant.” Cohen is the founder and CEO of the Jewish Diabetes Association and this book is on the cutting edge of nutritional wisdom and haute cuisine with a healthy approach to food. It is filled with hints and tips, dietary exchanges and nutritional charts, in addition to beautiful full-color photos that will make you want to run to the kitchen and start cooking.

1-1/2 lbs. frozen asparagus, parboiled
1/2 cup water
1 tablespoon light margarine or olive oil
2 cloves garlic, peeled and finely chopped
Salt
Freshly ground pepper
1/8 cup sliced roasted almonds
1/4 cup Parmesan cheese (optional)

Snap off asparagus ends and cut spears on the diagonal into 2-inch lengths. If using frozen asparagus follow directions on the package but do not overcook, or in a large non-stick skillet, bring water to a boil. Cook asparagus for 5 to 7 minutes (start timing when water returns to a boil) or just until tender-crisp. Run under cold water to cool off; drain and set aside.

Heat margarine or oil in a non-stick skillet over medium heat. Add asparagus and garlic, stirring for 4 to 6 minutes or until vegetables are just tender. Season with salt and pepper.
Transfer to a serving bowl; top with roasted almonds.  If serving with a dairy meal, you can sprinkle with Parmesan cheese. Serves 6.

Kar-Ben Publishing (Minn., MN) has some wonderful new books out containing a nice assortment of recipes for kids to make for Passover.  This recipe is from the expanded edition of Matzah Meals: A Passover Cookbook for Kids by Judy Tabs and Barbara Steinberg.

4 cups matzah farfel
1/2 cup nuts, coarsely chopped
1/4 cup shredded coconut
1/2 cup honey
1/2 cup canola oil
1/2 cup raisins

Preheat oven to 350°F. In a large bowl mix the farfel, nuts, and coconut.  Stir in the honey and oil and mix well. Spread the mixture on a baking sheet and bake 30 minutes, stirring frequently. Remove from oven and cool. Stir in raisins and mix well. Store granola in a covered container.  Makes 8 to 10 servings. 

This different charoset is courtesy of Ethel G. Hoffman, food journalist, cookbook author, and past president of the International Association of Culinary Professionals. Hofman’s latest book is Mackerel at Midnight: Growing up Jewish on a Remote Scottish Island (Camino Books).

1 cup dried apricots
1/4 cup dried cherries
3 large dried peaches (about 4 ounces), cut into 1/2-inch chunks
1/4 cup slivered almonds
1 tablespoon packed fresh mint leaves
2 tablespoons sweet wine
1 tablespoon honey

In a medium non-reactive saucepan, place dried apricots, cherries, and peaches. Add enough cold water to cover. Bring to a boil over high heat. Reduce heat to low. Simmer 15 minutes; drain.  Place drained fruits in a food processor and pulse to chop coarsely. Add almonds, mint, and wine. Pulse again to mix and chop finely. Transfer to a sma11 bowl. Sweeten with honey to taste. Serve at room temperature. Yield: 1-1/2 cups.

This recipe also comes from Marge Piercy’s new book, Pesach for the Rest of Us : Making the Passover Seder Your Own (Schocken).

1/3 cup almonds or walnuts
8 apples, cored and chopped
10 large eggs, at room temperature, divided
1/2 cup sugar 
Juice and grated rind of 1 lemon
1/2 cup matzo meal
Nutmeg and/or ginger to taste

Preheat oven to 350°F.

Chop the almonds or walnuts in a food processor. Don’t make almond butter out of them. A light hand is necessary.

Then chop the apples, coarsely. Separate the eggs and beat the egg yolks together. (A trick to separating eggs, if you don’t already do this, is the break the eggs one at a time into 2 teacups. Then you transfer the egg white or yolk to a measuring cup and proceed to crack the next egg. That way if you get yolk into the white, you can discard the egg and go on without screwing up your whole batch.) Add the sugar, lemon juice and lemon zest. Stir into the apples. Add the matzo meal, almonds or walnuts, and nutmeg and/or ginger.

Whip the egg whites until stiff enough to stand.  Fold them into the mixture, pour into a pan and bake for 35 to 40 minutes. Serves 10.

Tip: I have found that if you add a couple teaspoons of sugar to nuts you are chopping in a food processor, it prevents “almond butter” from forming. A light hand, pulsing, is necessary.
 

This delightfully creative recipe is from The Essential Book of Jewish Festival Cooking—200 Seasonal Holiday Recipes & Their Traditions (HarperCollins), by sisters Phyllis Glazer and Miriyam Glazer.

Part of the Passover story begins with baby Moses bundled into a little date frond basket to float on the Nile under the watchful eye of his sister Miriyam until Pharoah's daughter found him. Making these adorable and delicious little sweets together with friends and family could start a memorable, meaningful and creative Passover tradition.

Medjool are very large dates, usually found in Middle Eastern stores, and should be tender to the touch and slightly moist inside. Although they are the perfect size, do not buy them if they appear very dry. Substitute another type of date if necessary. Your Moshe will be smaller, but just as sweet.

Caution: Before you start, ask everyone to refrain from eating more than one Moshe until they are all made, so that you can compare styles and techniques. Otherwise, before you know it, they'll just be a memory.

NOTE: This same delicious marzipan can be used to stuff apricots, or it can be placed between two walnut or pecan halves.

14-16 large Medjool dates

Marzipan
3-1/2 ounces (100 grams, or a slightly rounded cup) slivered or whole blanched almonds, ground
3-1/2 ounces (100 grams or 2/3 cup) confectioners' sugar
1/4 teaspoon “kosher for Passover” vanilla extract
A few drops rose water or almond extract
1 to 2 teaspoons hot water

Garnish
1/4 cup crushed, toasted, unsalted pistachio nuts
Whole cloves as needed
Small “eyes” cut from raisins

Use a sharp pointed knife to slit the dates lengthwise, and remove the pits. Set aside. Grind the almonds in a food processor to a powder consistency. Add the sugar, and with the machine running, add the vanilla, rose water or almond extract and 1 teaspoon hot water. The mixture should come together like a ball. If not, add another 1 to 2 teaspoons water, but be careful not to add too much or the marzipan will be too soft.

For each little Moshe, make a small ball of marzipan for the head, and an elongated oval-shaped piece for the body. (The total length of both together should be slightly smaller than the length of a date).

Roll the "body" in the crushed pistachio nuts (to add color and to represent the "bunting"). Attach the head to the body and stick in one of the dates, gently pressing the sides of the date around him to make him snug. Round the top and the bottom with a gentle pinch, to make a little boat.

To make the eyes, use the tip of a whole clove to pierce 2 holes in the "head." (We considered using cloves for the eyes themselves, but were afraid of a lawsuit by anyone not removing them before eating). Stick a raisin piece in each hole, and Moshe is ready to float to his destiny.
 

This recipe is Bonnie Michelson’s delightful book, Hollyhocks & Radishes (Pickle Point Pub.), which offers a unique look at a little known corner of America, Michigan’s beautiful Upper Peninsula.

You can make this the night before, but be careful you don’t eat the whole thing yourself before serving.

9 to 10 ounces of English walnuts (see note below)
6 large eggs, separated, room temperature
1 cup sugar
3 ounces unsweetened chocolate
5 tablespoons sugar
1-1/2 cups heavy or whipping cream (pareve kosher for Passover dairy-free topping also works)

Preheat oven to 350°F. Grease and flour (with matzo cake meal) two 9-inch cake pans. In a large bowl, using an electric mixer, beat the egg whites until stiff. In a separate bowl, beat the yolks until lemon-colored and fluffy. Gradually beat the sugar into the yolks and gently fold this mixture into the stiff whiles. Fold in 2 cups of finely ground walnuts. Pour batter into prepared pans and bake for 25 to 30 minutes or until the cake pulls away from the sides and is lightly browned. Immediately invert the pans on wire racks. Cool slightly, then remove cakes from pans and let stand 2 to 4 hours to cool.

While the cakes are cooling, prepare the chocolate cream, which needs to be chilled for 2 hours but no more. Over medium heat, melt the chocolate in a medium-size pan. Using a whisk, stir in the sugar and then the cream. Stir constantly until the mixture almost comes to a boil. Immediately remove from the heat. Refrigerate and chill for 2 hours.

When ready to frost the cake, beat the chocolate mixture with an electric mixer until it becomes the consistency of whipped cream. Spread between cake layers and then spread on top and sides of cake. Refrigerate overnight. Serves 10 to 12. 

Note: If you use a Mouli grater, you will need about 6 ounces of nuts to grate the nuts into a fine powder. If you use the food processor, you will have to use 9 to 10 ounces of nuts and pulse slowly to get the nuts very fine. The problem with the food processor is the nuts will become oily and “pasty” if you are not careful.
 

This recipe is from Heirloom Cookbook: Recipes Handed Down by Jewish Mothers and Modern Recipes from Daughters and Friends, edited by Miriam Satz, published by Kar-Ben (karben.com).

4 matzos
3 egg yolks
1/4 cup orange juice
2 teaspoons grated orange zest
1/2 cup yellow/golden raisins
1 medium apple (peeled and grated)
1 teaspoon salt
3/4 cup sugar
3 tablespoons melted shortening
3 egg whites beaten stiff
1 to 2 tablespoons of cinnamon and sugar mixture

Soak matzo in cold water for 5 minutes. Drain well and mash as fine as possible.

Beat together yolks, orange juice and zest, raisins, apple, salt, sugar, and 2 tablespoons of melted shortening. Add matzo and mix well. Fold in beaten egg whites. Grease a pan with remaining shortening.

Preheat oven to 350°F and bake for 30 minutes or until browned and set. Sprinkle with a mixture of cinnamon and sugar. 

After a substantial meal, what could be better than a light dessert? Here is another recipe from Nechama Cohen’s lovely new book, Enlitened Kosher Cooking (Feldheim).

1 lb. sliced fruit
Sugar substitute equal to 4 teaspoons sugar
1 cup light pareve or regular sour cream
Sugar substitute equal to 2 to 4 tablespoons sugar or to taste
1 teaspoon “kosher for Passover” vanilla extract
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1 teaspoon kosher dark rum or rum extract (optional)

Place sliced fruit in individual dessert cups and sprinkle sugar substitute over each.  Combine ingredients for topping and pour mixture over fruit, dividing evenly. Garnish as desired. Serves 4. 

Note: Granny Smith apples may need additional sweetener unless you prefer a slightly tart flavor. 

It’s unusual to see milk chocolate in recipes since it is not used for baking, but in this new cookbook One Cake, One Hundred Desserts: Learn one Foolproof Cake Recipe and Make 100 Desserts by Greg Case and Keri Fisher (William Morrow) there are many unexpected delights. After drooling my way through the book, I decided many of the cakes could be made for Passover using a Passover cake or by substituting cake meal or potato starch for flour since the one basic cake recipe calls for 3/4 cup flour. The mousse is very simple with only a handful of ingredients and a few steps and can even be used to fill a Passover pie crust. Be careful when combining the chocolate and the whipped cream. Whipping the cream adds lots of air and volume to it and overworking it when adding the chocolate will allow all that air to escape (then you might have chocolate sauce, not mousse!)

2 tablespoons brewed coffee
5 ounces milk chocolate, coarsely chopped
1 tablespoon dark rum (optional)
3/4 cup heavy cream

Bring a small pan of water to a gentle simmer over medium heat. Combine the coffee, chocolate, and rum, if using, in a medium metal bowl that can sit atop the pot of water without touching the water. Place the bowl on the pot and heat until the chocolate is melted, stirring often. When the mixture is smooth, remove from the heat and set aside to cool until no longer warm to the touch.

Whip the cream at high speed to soft peaks, about 1 minute. Fold half the cream into the chocolate until combined but not fully incorporated and some streaks remain. Add the remaining cream in two batches, mixing to fully incorporate when the last batch is added.

Pour into the prepared crust and chill, if using for pie, pour it into dessert dishes to set; or leave it in the bowl to scoop out when you’re are ready to serve. Refrigerate until set, at least an hour or up to 48 hours. Makes 2 cups.