A Beautiful Feast for Spring
Celebrate the season with Allison Fishman's menu featuring holiday meal traditions for both Passover and Easter.
On these slides is a feast I developed, deriving from both traditions—a mashup. There were some challenges (I wanted a grand dessert but could use no leavening), but the first work was easy: I said buh-bye to pork and separated milk from meat (combining the two is a violation of kosher rules). Although there is dairy in the salad that comes at the beginning of the meal (before any meat is served), the entrée, sides, and desserts are completely dairy-free.
- Beets with Walnuts, Goat Cheese, and Baby Greens
- Lemon Chicken Soup with Dumplings
- Brown Sugar-Glazed Capon with Bourbon Gravy
- Israeli Carrots
- Green Beans with Shallots and Hazelnuts
- Quinoa Salad with Artichokes and Parsley
- Sponge Cake with Orange Curd and Strawberries
- Date and Almond Truffles
If you're keeping kosher, you can have dairy before meat is served, so have this salad first, before the chicken soup or capon. You can roast the beets up to two days in advance. For a lovely touch, garnish with edible flowers.
View Recipe: Beets with Walnuts, Goat Cheese, and Baby Greens
Make-ahead tip: Cook and chill the stock a day ahead; skim solidified fat from cold stock before heating and proceeding with recipe.
Parsley has its own spot on the seder plate, representing spring. Although quinoa is considered a whole grain, it is, in fact, a seed—making it a welcome addition to a Passover meal.
View Recipe: Quinoa Salad with Artichokes and Parsley