An Alternative Passover Menu from Merry “Corky” White, author of Cooking for Crowds

Many family memories of Passover include delicious shared food experiences. I asked Merry “Corky” White, the reigning expert on Cooking for Crowds, for advice on how to shake up the traditional fare and introduce some new flavors and ideas to the Passover table. Here is her alternative Passover menu.

white-m[1]Forget the brisket–or relegate it to a nice memory of a great aunt who did it well–and choose a Belgian beef stew– Carbonnades Flamandes. Serve with small boiled potatoes.

A second idea, equally good and homey is the Greek Beef Stifatho, made either with beef or with lamb, which has some Sephardic possibilities, in the cinnamon and cumin. Leave out the feta if you are keeping kosher. If rice can be on your menu, serve it with rice: if not, saffron-tinged mashed potatoes with olive oil.

Stuffed Cabbage would be also a nice dish, but use ground beef and substitute 3 Tb olive oil for salt pork in the version for six people.

The best possible dessert for Passover is a flourless hazelnut torte and strawberries. Unfortunately I have no flourless tortes in the book but if it is permissible to use dairy in a meat menu, then Strawberries with Sabayon Sauce will do beautifully. Or the Toasted Almond Parfait, again, if dairy is permitted.

If you try any of these recipes, please leave us a note below. We’d love to hear from you!

Comments

  1. Re the Carbonnades Flamandes, beer is not permitted during Passover. Is there a workable substitute ingredient for the recipe?

    • Jessica Pellien says:

      I checked in with Corky and she suggests possibly a dry sherry watered to beer strength. She’s going to ponder it more and see if she has any further sparks of creativity for this.

      • Jessica Pellien says:

        More on this from Corky –

        A fino sherry – a light dry sherry – will work. It’s fermented but not from grain. That’s the key thing. Use half the amount listed for beer, eked out with water.