Passover, the holiday which commemorates the ancient Hebrews' exodus from Egypt, begins at sundown on Monday, March 29. It's a holiday whose recipes and food customs are synonymous with tradition, so rather than try to improve on your grandmother's brisket recipe or the kugel your family has been enjoying for generations, we asked the experts at Brooklyn, N.Y.'s Pomegranate, one of the largest kosher supermarkets in the United States, to share some recipes that make a break with tradition while remaining kosher for Passover. To accompany these recipes, and everything on your Passover table, we've also included a list of new-release kosher wines that we've reviewed this year. All of the wines are from Israel, with the exception of a South African Chardonnay.
Note: Turkey cutlets, which are skinless and boneless segments of turkey breast, sliced across the grain, are a fresh alternative to chicken breasts, though this recipe would also work well with chicken or veal, and the glaze could be used on a roasted or grilled salmon fillet. Serve this dish with roasted vegetables and pair with any of the Chardonnays or the rosé or Fumé Blanc from the list below.
• 1 tablespoon finely chopped fresh garlic
• 1/2 cup plus 3 tablespoons olive oil
• 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
• 1/2 tablespoon chopped fresh thyme (or 1/2 teaspoon dried)
• Kosher salt and freshly ground pepper to taste
• 6 turkey cutlets
• 1/4 cup chopped shallots
• 1 cup white wine
• 1 1/2 cups orange juice
• 1/4 cup lemon juice
• 1/2 cup sugar
1. In a large bowl, combine garlic, 1/2 cup oil, parsley, thyme and salt and pepper to taste. Add the turkey and toss to evenly coat the meat with the oil and seasoning mixture. Preheat a grill or grill pan until very hot. Remove the turkey from the bowl, let excess oil drip off and grill for 4 minutes per side. Remove from grill and set aside, keeping warm.
2. Heat the remaining 3 tablespoons olive oil in a sauté pan over medium heat. When the oil is hot, add the shallots and cook them over translucent and slightly golden. Carefully add the wine, orange and lemon juices, which will splatter when added to the hot oil, then stir in the sugar and season with salt and pepper to taste. Bring the mixture to a boil and continue to cook until the mixture has reduced and thickened to glaze consistency, about five minutes. Remove from the heat, pour or brush the glaze over the turkey cutlets and serve immediately. Serves 6.
Veal spareribs bring something new and fun, if slightly messy, to the seder table. Serve with mashed potatoes or potato kugel, and plenty of napkins.
Note: Beef spareribs will take well to this preparation, and the sweet, tangy sauce also complements roast chicken, turkey or duck. Pair with any of the reds below, especially those with smoky and/or meaty notes.
• 12 veal spareribs
• Kosher salt and freshly ground black pepper to taste
• 1 tablespoon paprika
• 1 cup honey
• 1 20-ounce jar kosher-for-Passover duck sauce
• 1 tablespoon finely chopped fresh garlic
• 3 cups water
1. Preheat the oven to 450° F (230° C).
2. Season the ribs all over with salt and pepper and arrange on a greased baking sheet. Roast in the oven 1 hour, uncovered, then remove ribs from the oven and reduce heat to 350° F (180° C).
3. In a mixing bowl, combine the paprika, honey, duck sauce, garlic and water and whisk to combine. Transfer the ribs to a deep roasting pan. Pour the sauce mixture over the ribs, cover and return to the oven for another 1 1/2 hours. Uncover the pan, increase the temperature to 450° F (230° C) and cook for an additional 20 minutes, basting occasionally with the sauce. Remove from oven and serve. Serves 8.
RECOMMENDED KOSHER WINES
The following are highlights from new-release kosher wines that we have reviewed this year, chosen for their quality, price and/or availability as indicated by the cases produced or imported. WineSpectator.com members can find view additional kosher wines in our Wine Ratings Search; see our lists of additional wines reviewed in 2010 and wines rated in 2009, which may still be available in the market.
Miriam Morgenstern — New York — March 19, 2010 12:11pm ET
Barry Brown — Napa — March 19, 2010 12:35pm ET
Dana Nigro — New York, NY — March 19, 2010 12:45pm ET
Gerald Tye — Scottsdale, AZ, USA — March 19, 2010 1:57pm ET
Marlene Rossman — Newport Beach California — March 22, 2010 3:28pm ET
Howard Kaman — Vancouver, BC, Canada — March 23, 2010 1:41pm ET
Denise Lowe — Burbank, CA — March 24, 2010 4:46pm ET
Barry Ballan — Paramus NJ — March 25, 2010 3:00pm ET
Melinda S Strauss — Fort Lauderdale,Fl.,USA — March 25, 2010 10:49pm ET
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