A Taste of Pesach


Pulled Brisket

Sweet Potato Crisps Salad

Sweet Potato Crisps Salad

I know it is hard to believe but Passover is just around the corner. The first seder is on Monday, April 14 at sundown. And you know how it is said that “timing is everything”? Well in the case of this fabulous new cookbook that could not be more true. A Taste of Pesach - Trusted Favorites. Simple Preparation. Magnificent Results. was published earlier this month and I was lucky enough to receive a copy to review hot off the press. This timely book is from the same publisher as the wildly popular Kosher by Design series. I was immediately drawn in by the gorgeous embossed dust cover with a photo of food that seemed to just jump off the page. I was compelled to start reading it right away!

Each and every recipe is easy to prepare and accompanied by a full color photo that makes you want to eat the page. The book project began six years ago when a group of women joined forces to brainstorm fundraising ideas for Yeshiva Me’on HaTorah, a Jewish high school. The result of this meeting was A Taste of Pesach, a recipe pamphlet series that transformed Passover cooking for tens of thousands of cooks. Since the mailing of the first pamphlet years ago, the devoted followers of A Taste of Pesach have sent countless letters expressing their appreciation for the beautiful pamphlets and the recipes within them. Finally, at the urgent request of its loyal fans, the best of this popular series plus many brand-new recipes have been compiled into a beautiful book, A Taste of Pesach (ArtScroll/Shaar Press/March 2014; hardcover/$29.99).

The variety within this compilation of over 150 recipes is truly amazing. There are recipes for every taste and every course from elegant appetizers to kid friendly meals, traditional recipes to modern ones including amazing desserts; this book has it all. There are even recipes for Seared Tuna and Chocolate Molten Cake.  A Taste of Pesach has the recipe to fit every cook’s tastes and needs and make Passover cooking easier and more delicious than ever. In fact the recipes are so good and easy to make that I would use this book year round with just a few exchanges for the items that are used only at Pesach.

With so many recipes that are tried and true for Pesach and year round this stunning book would be a welcome addition to anyone’s cookbook library. With clear, concise triple tested recipes everyone can cook with confidence and present fabulous looking and delicious tasting Passover meals. To tempt your tastebuds I am including a couple of recipes, enjoy!

Sweet Potato Crisps Salad
Serves 8
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1 large sweet potato
3/4 cup oil for frying
1 (8-ounce) bag Romaine lettuce
1/2 red pepper, sliced into strips
1/2 yellow pepper, sliced into strips
1 (8-ounce) can hearts of palm, drained
1 small red onion, diced
1/2 cup olive oil
1/3 cup vinegar
1/2 cup sugar
3 cloves garlic, crushed
1 teaspoon imitation mustard
1. Prepare sweet potato crisps: Peel sweet potato. Using a vegetable peeler, continue to peel wide paper-thin strips of sweet potato.
2. Heat oil in a deep skillet. When oil is hot, add sweet potato strips a few at a time. When golden and crispy (about 5-7 minutes) remove with a slotted spoon. Can be made a few days in advance; store in an airtight container at room temperature.
3. Prepare the dressing: Place dressing ingredients in a small container. Shake to combine.
4. Assemble salad: Combine salad ingredients in a large bowl. Toss with dressing. Place sweet potatoes on top right before serving.
Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications
foodandfondmemories.com http://www.foodandfondmemories.com/
Pulled Brisket
Serves 6
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1 (3-4 pound) second cut brisket
1 Tbsp prepared horseradish
1 Tbsp imitation mustard
½-1cup ketchup, to taste
1 cup water
2 tsp garlic, chopped
¼ cup brown sugar
¼ cup vinegar
salt, to taste
pepper, to taste
1. Preheat oven to 425°F.
2. Combine remaining ingredients in a 4-quart saucepan and cook over low heat for 10 minutes, stirring occasionally.
3. Place brisket into a roasting pan; pour sauce over meat in pan. Cover and seal pan tightly. Bake for 15 minutes.
4. Reduce oven temperature to 200°F. Bake overnight or at least 6 hours. Remove pan from oven and set aside until cool enough to handle. Wearing disposable gloves if desired, remove fat from meat and discard.
5. Use two forks to shred the meat. Rewarm in sauce.
6. For a great variation of this recipe, make crepes (Perfect Pesach Lukshen, page 54) and fill with pulled brisket.
Recipes from A Taste of Pesach
Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications
foodandfondmemories.com http://www.foodandfondmemories.com/
Disclaimer: This book was sent to me free of charge to review however the opinions are 100% my own.

  • ArtScroll

    Thanks for a great review!

  • http://foodandfondmemories.com/ Sandy Axelrod

    My pleasure! It was easy to write a good review when the book is so good.