28
Mar
10

Let’s not forget the Seder Plate…


Marissa Rosenberg – Marketing Director for Solo, Prime Grill and (soon to open) Prime Ko – has kindly sent us the following recipe by Solo‘s Guest Chef Eli Kirshtein:

The Passover Plate

Place the Charosset on the bottom of a shallow bowl.  Place the brisket cut into a 10 oz portion on top.  Garnish with the mixed herbs and the brined celery.

Zeroah

1 Brisket
1 cp Brown sugar
1 cp Horseradish
1 cp Dijon Mustard

Take the brisket and salt well. Smoke for 1 hour or cook slowly on a charcoal/wood grill. Combine the other ingredients and rub all over the brisket evenly. Wrap in foil and cook fat side up at 200 degrees for 11 hours

Charosset

1 btl Red Wine
¼ cp Dried Figs Small Dice
¼ cp Apples Small Dice
¼ cp Dates Small Dice
¼ cp Marcona Almonds
1 stick Cinnamon
1 Star Anise
1 Bay Leaf
¼ cp Sugar

Reduce wine by half with cinnamon, star anise, bay leaf, and sugar. Strain out the spices. Add the figs, apples, dates, and almonds and reduce by half

Maror

15 Tarragon Leaves
15 Parsley Leaves
15 Cilantro Leaves
15 Mint Leaves
15 Basil Leaves

Combine all.

Karpas

4 Stalks Celery Cut into 1 inch pieces
600 ml Water
50 gr Salt
50 gr Sugar

Combine the water, salt, and sugar till all is dissolved. Add the celery.

Between the above, the hardboiled egg (Beitzah), and the Romaine Lettuce (Chazeret) you have all that you need for the Seder plate!

Enjoy the Seder!!

[As you can see Chef Eli doesn't believe in heimische recipes either. He's obviously not afraid of defying convention to create delectable dishes! CS]


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