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Passover is a holiday of freedom, celebrating the liberation of the Israelites from Egypt. And what would a holiday celebration be without a festive meal? Resident chef Kathy Gunst spoke with Here & Now's Robin Young and Jeremy Hobson in 2016 about her favorite Passover foods and recipes.
Charoset (also called Haroset or Harossis) is a mixture of chopped nuts and apples, spices and wine that is consumed during the Seder meal on Passover. It is conventionally a symbol of the mortar or clay used for making bricks by Israelite slaves in Egypt.
Some cooks make this condiment more like a paste, but I like to serve it like a chunky salad. This version uses dates, dried apricots, toasted pistachios and walnuts, apples and spices. Serve with matzah, butter and horseradish. The recipe can easily be doubled.
Can be served as a condiment with brisket or roast lamb. Serves 4 to 6.
Flourless chocolate cake is a favorite on many Passover tables, but I love this meringue cake filled with spring berries and vanilla-scented whipped cream. While this is one of those desserts that looks like it took hours to put together, these meringues actually take very little time to prepare. What makes this cake so extraordinary is the contrast between the crisp and crunchy outside and the chewy, soft interior of the meringue. Use a variety of berries for color, texture, and flavor.
Try not to make the cake on a humid day. The moisture in the air makes it difficult for the meringue to hold together and stay crisp. The cake can be made a day ahead of time and placed in a cool, dark spot. Don’t add whipped cream and berries until about 20 minutes before serving. Serves 8.
For the meringue layers:
For the filling:
*Superfine sugar is not confectioners’ sugar. It is a specially sifted sugar, most often used for iced tea and baking, and is available in most grocery stores. For a quick substitution, add regular granulated sugar to a food processor and blend for a few minutes, until the sugar crystals break down to a fine consistency.
**I normally use cornstarch as a thickener here but during Passover corn is not permitted. Look for potato starch in the section of your supermarket devoted to Passover.
This is the recipe my mother-in-law Nancy Rudolph taught me when I first met her son, John. This is the basis for matzah ball soup, the traditional soup of Passover. This makes a very large pot of gorgeous soup, enough to serve a good size crowd. You can freeze any leftovers. You’ll also have enough chicken for matzah sandwiches, pot pies, tacos and more. Serves 10.
This segment aired on April 10, 2017.