Brisket, Charoset Style

Serves 6 to 8.

Note: From Daniel Neman.

• 1 well-trimmed brisket, about 3 1/2 lb.

• Salt and pepper, to taste

• 2 1/2 tbsp. oil, divided

• 2 c. dry red wine

• 1 onion, sliced

2 carrots, peeled and cut into 1-in. pieces

• 2 ribs celery, cut into 1-in. pieces

• 2 whole cloves

• 1 cinnamon stick

2 apples, peeled and sliced into 1/4-in. slices

• 1 c. walnuts


Preheat oven to 325 degrees.

Season brisket liberally on both sides with salt and pepper. In a Dutch oven slightly larger than the meat, heat 2 tablespoons oil on medium-high heat until hot, but not smoking. Sear the meat until well browned on both sides. Remove the meat and pour out the fat.

With the pot back on the heat, add the wine and deglaze by scraping up the brown bits on the bottom with a wooden spoon or spatula. Allow the wine to reduce by about one-fourth. Add the onions, carrots and celery, and return the meat to the pot; the wine should come only partly up the side of the meat. Place the cloves and cinnamon stick in the liquid, cover and bring to a boil.

Place the pot in the oven and cook until the meat is very tender, about 3 hours. When the meat is almost done, heat 1/2 tablespoon oil in a large skillet over medium and add the apple slices. Cook, turning occasionally, until the apples are somewhat tender and starting to brown. Meanwhile, scatter the walnuts on a rimmed baking sheet.

Remove the meat from the oven when it is done but do not turn off the oven. Place the baking sheet in the oven and toast the walnuts, stirring occasionally, until brown and fragrant, about 7 to 12 minutes.

Slice the meat against the grain and top with juice, apple slices and walnuts. If making the day before, slice meat and refrigerate with the juice and vegetables; reheat at 300 degrees before serving.

Nutrition information per each of 8 servings:

Calories 413 Fat 21 g Sodium 69 mg Saturated fat 5 g

Carbohydrates 11 g Total sugars 6 g

Protein 37 g Cholesterol 102 mg Dietary fiber 2 g

Passover Latkes With Lox

Serves 6.

Note: From Daniel Neman.

• 2 russet potatoes, unpeeled

• 2 tbsp. minced onion

• 1 large wedge lemon

• 2 eggs, lightly beaten

• 2 tbsp. matzo meal

• 1/4 tsp. ground nutmeg

• Vegetable oil (not olive)

• Salt

• 6 tbsp. sour cream

• 4 oz. smoked salmon, in 6 slices

• 6 chives, chopped, optional


Grate the potatoes, using the large holes of a grater. Place the gratings in several layers of paper towels and squeeze out as much liquid as you can (it is easiest to do this in 2 batches, and it makes cleaning easier if you do it over a sink). Unwrap the potato gratings and place them in a medium bowl. Add the onion, squeeze the lemon over the top to get the juice, and mix thoroughly. Add the eggs, matzo meal and nutmeg, and stir to mix again.

Pour oil into a skillet to a depth of 1/8 to 1/4 inch. Heat the oil over medium-high heat until it is very hot; the oil is ready when a little bit of the potato mixture sizzles when you drop it in.

Pour in enough of the potato mixture to make 1 or 2 (4-inch) pancakes; do not make more than 2 at a time. Flatten the potatoes in the pan with a spatula and fry a few minutes until the bottoms are golden brown. Flip pancakes and cook until the other sides are golden brown. Remove, drain on paper towels and sprinkle with plenty of salt.

Top each latke with 1 tablespoon of sour cream and 1 slice of salmon, rolled up. Garnish with chives, if desired.

Nutrition information per serving:

Calories 190 Fat 13 g Sodium 157 mg Saturated fat 3 g

Carbohydrates 13 g Total sugar 1 g

Protein 7 g Cholesterol 73 mg Dietary fiber 1 g

Raspberry Macaroons in Chocolate Shells

Makes 16 pieces.

Note: From Martha Stewart.

• 2 c. dried, sweetened, flaked coconut

• 3 tbsp. sugar

• 1 large egg white

• Pinch of coarse salt

• 1/2 c. fresh raspberries

• 6 oz. semisweet chocolate, chopped

2 tbsp. coconut oil (or corn syrup if not observing Passover)

Toasted walnuts, toasted coconut, sanding sugar, colored sugar, fleur de sel, etc., for garnish


Preheat oven to 350 degrees. Combine coconut, sugar, egg white and salt in a food processor and pulse until just combined, scraping down sides of bowl if necessary. Add raspberries and pulse until just incorporated (do not over-process).

Scoop mounds of coconut mixture 1 inch apart onto a parchment-lined baking sheet, using a 1/2-ounce (1 1/4-inch) ice cream scoop or a tablespoon to form small mounds.

Bake until macaroons are lightly golden, 28 to 30 minutes, rotating baking sheet halfway through cooking. Transfer macaroons to a wire rack and let cool.

Place chocolate in a bowl set over a saucepan of simmering water and stir until melted. Add coconut oil or corn syrup, stirring until combined, then remove from heat.

Dip bottoms of macaroons in chocolate or completely cover with chocolate (a flexible spatula will help with this), transferring after dipped to a wax-paper-lined baking sheet. Garnish as desired while still warm, then refrigerate until firm, at least 30 minutes and up to 1 day. Serve chilled.

Nutrition information per serving without garnish:

Calories 126 Fat 8 g Sodium 45 mg Saturated fat 6 g

Carbohydrates 15 g Total sugars 12 g

Protein 1 g Cholesterol 0 mg Dietary fiber 2 g