A Lighter Passover Feast

by in Healthy Recipes, April 6, 2009

The Passover Seder — or feast — is one I look forward to all year. During Passover week, most starches are forbidden, including wheat, rice, corn and even high fructose corn syrup. It’s the closest I’ll ever get to a carb-free diet! Of course, not all Passover classics are lighter fare, but here are some traditional favorites I plan to serve.

It’s classic to kick off the feast with a piece of cold gefilte fish (ground fish) served with a tablespoon of spicy horseradish (the purple one made with beets).

Next up, brisket is the centerpiece for the main course. When you’re making it, be sure to use Passover-friendly cooking oils (canola oil isn’t) and make sure to use kosher-for-Passover condiments. Brisket goes well with cucumber salad, a favorite from my childhood that’s made with kosher vinegar.

And don’t forget dessert! Macaroons and chocolate-covered matzo are popular Passover sweets, but a simple fruit salad is a lighter option. You might even try a sweetened fruit compote. Mix together dried apricots, pears and prunes smother them in a little sugar, cinnamon and clove — what a perfect way to end your evening.

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Comments (9)

  1. sd says:

    Actually rice is allowed depending on your background. sephardic jews generally do eat it. nice brisket recipe.

  2. Julie Rogers says:

    I have a really dumb question. When shopping for meat, I never see something marked “brisket” in regular supermarkets. Is there another name for this cut or are they just not putting it out with the rest of the meat?

  3. Toby Amidor says:

    Hi Julie,
    I just peeked at the label on the 7 lb brisket from my kosher butcher and it’s labeled 1st Cut Beef Brisket. Talk to your local butcher and ask where you can find it.

  4. Julie Rogers says:

    Thanks, Toby! I’ll just ask.

  5. Jess says:

    What are good desserts to sereve during passover? Recipes or websites please! Thank you!

  6. Toby Amidor says:

    Hi Jess,
    Two delicious Passover dessert you can try are Flourless Chocolate Torte or Chocolate Dipped Apricots.


  7. Martha Levy says:

    That sounds like a good brisket recipe but I have a tip for anyone who has never cooked brisket before. When done, remove the whole brisket from the juices, let cool, wrap in foil and refrigerate overnight. Put the juices in a container and refrigerate them, too. The next day, you can easily de-fat the juices as the fat will form a layer at the top that you just spoon off and discard. You slice the brisket while cold, put in a large, flat-bottomed, high-sided skillet, cover with the juices, and reheat. It’s really better the second day and you can easily remove more of the fat.

    Zissen Pesach to all.

  8. Dennis says:

    Canola oil is fine if you eat kitniyot. And once upon a time (up until the last 30 years or so), most Ashkenazim would eat food derived from Kitniyot anyway. And it is even questionable if rapeseed was every kitniyot to begin with…

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