As this book was published, the author approached her first Passover since the death of her beloved mother-in-law, Myrna Fishbein, and so, the book is dedicated to her. Recipes are tagged if they are non-gebrokts. Not only are the Passover recipes splendid, but the presentation ideas are extremely helpful and creative. For example, each seder participant can pick a chore out of a bowl (serve the soup, clean the first course, pour the wine). It makes chores and helping out more organized and fun. Or consider serving the karpas and salt water in a Bento Box. Or check the wine labels at the seder. Tell a Jewish story about each of the countries that the wines are from (Israel, USA, Chile, New Zealand, etc.)
Recipes include APPETIZERS (14) - highlights are Salmon Tataki, Tri-color gefilte fish (3 layers, requires salmon for one layer, dill and cucumbers for another, and a springform pan), and Steamed Sea Bass and Savoy Cabbage. Idea: serve the horseradish in a scooped out zucchini slice.
SOUPS (over 18) include creamy peach, carrot coconut vichyssoise, chicken, broccoli and almond bisque, and a thick wild mushroom veloute. In terms of colorful matzo balls, there are tomato, tumeric, and spinach versions.
There are over 20 SALADS, including Seared Ahi Tuna Nicoise; Cucumber Dill; Grilled Beef and Radish; Fatoush; and Mango Tuna with Goat Cheese. The coolest is a Watermelon and Beet Salad served in a martini glass with mint and basil sprigs. There are 27 POULTRY recipes. Includes Chicken Lollipops, Greek Garlic Chicken, Fiesta Turkey Burgers, Pastrami Stuffed Turkey Roast with a Pineapple Glaze, and Ratatouille Chicken Stew. The nineteen MEAT recipes include Lamb Chop with Parsley Pesto, Brisket with Shallots and Potatoes, Braised Rib Roast with Melted Tomatoes, Veal Scaloppini with Kumquats, and a Fig Marsala Sauce.
Of the over 20 FISH/DAIRY recipes, my faves were Tower of Snapper and Eggplant, Halibut with Zucchini Confit, Tuna Croquettes, Parmesan Crusted Grouper (yes Parmesan can be kosher), Matzo Brei, and Blintz Souffle. The 24 SIDE DISHES include Cauliflower Popcorn, Cauliflower Francaise (she loves cauliflower), Matzo Primavera, Meichel (her mother in law's farfal mushroom pilaf), Hasselback Potatoes (never has a potato looked so lovely), a cranberry pineapple kugel, Thai Quinoa, and Quinoa Timbales with Grapefruit Vinaigrette. As for Afikomens, or DESSERTS, there are 28, including Ebony and Ivory (mouse), Chocolate Mousse Pie, Melon Granitas, Best Ever Sponge Cake (the trick is in the egg white beatings), a compote that serves a mere 25 people, and brownies, cookies, and sorbet. Btay Avon