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The week-long Passover holiday kicks off at sundown tonight with the ritual Seder meal. The centerpiece of the feast is the Seder plate, brimming with symbolic foods that commemorate the exodus of Israelites from slavery in Egypt. The plate includes:
Founder Nick Wiseman and chef Barry Koslow of DGS Delicatessen in Washington, D.C., have a few tips to help freshen up the traditional Passover Seder menu without upsetting your bubbe too much.
Five Ways to Modernize Your Seder: Barry Koslow
1. Go beyond chicken
2. Don't drink Manischewitz
Matzo ball soup is tricky to pair because you're putting liquid up against liquid. Try something that isn't too dry, but can stand up to bold flavors, like a sherry, which has a bit more alcohol and body than wine. Rosé wines or even a stout are also good options. Bodegas Hidalgo Oloroso Faraon Sherry is very dry and will complement your duck fat matzo balls nicely.
3. Embrace the season
4. Don't be bound by tradition
Try encrusting halibut in a bitter herb crust with parsley and garnish it with a spicy beet chrain (relish). Traditionally, you would dip the parsley in salted water and serve and eat the horseradish straight.
Haroset is a paste that’s traditionally made with nuts and apples and is supposed to resemble the mortar that the Jews used as slaves to build with in Egypt. Have some fun and reinterpret it as a dessert like an apple and rhubarb crumble.
5. Make Your Own Matzo
Roll it with a pasta machine, or you can roll it thinly by hand.
Cut the dough into squares, brush it with some olive oil, sprinkle it with a little sea salt and pierce the surface with a fork.
Flip a sheet tray upside down in the oven, or you can use a pizza stone. Crank the heat up as high as possible and throw the dough on the tray. Watch the matzo blister; it'll be ready in about 4-5 minutes depending on how hot your oven is. They taste even better hot, and it takes almost no time.
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