In honor of the ritual Jewish feast that marks the beginning of Passover after sunset tonight, we asked ABC Kitchen’s Jean-Georges Vongerichten to share his favorite seder recipes. Below, his inspired takes on some of the traditional staples of the meal: chazeret, charoset, karpas, and beitzah.
Chazeret: Red Endive and Horseradish Dressing
For the dressing:
¼ cup white prepared horseradish
2 TB Dijon mustard
4 TB red wine vinegar
1½ tsp. kosher salt
½ cup grapeseed oil
Combine first set in a blender and process until smooth. Drizzle in oil to emulsify. Refrigerate until needed.
To serve:
5 each spears red endive
2 TB dressing
Minced chives
Arrange endive on a seder plate and drizzle with the dressing, then sprinkle with chives.
Charoset: Roasted Almond, Guajillo Chili Pepper Pesto with Red Apple and Cinnamon
For the pesto:
First set
3 each guajillo peppers, stemmed and seeded
½ cup boiling water
Second set
1 cup whole blanched almonds, toasted golden brown
½ cup kosher red sweet wine
1 T ground cinnamon
1 tsp. salt
2 T sugar
Third set
1 cup red apple, medium julienne on mandolin
Place peppers in a small container and pour hot water over. Let stand for 15 minutes. Transfer to blender with second set and process to coarse mash. Just before serving, julienne apples and mix into pesto.
To serve:
Spoon neatly into seder plate.
Karpas: Asparagus with a Sea Salt Dressing
For the dressing:
4 T sea salt
¼ cup fresh lemon juice
¼ cup water
Microplaned zest from 1 large lemon
Combine all and mix until salt is dissolved.
To serve:
Jumbo green asparagus, bottom third removed, peeled, blanched and shocked.
Pour dressing into a small bowl and arrange asparagus on a seder plate.
Z’roa: Lamb Marrow Bone Seasoned with Parsley, Garlic, and Lemon Zest
For the lamb marrow bone:
1 each lamb shank bone, meat removed for another use, bone cleaned, split in half lengthwise
Place bones marrow side up in a small baking dish and bake in a 350° oven for 10 minutes.
For the parsley garnish:
3 T parsley, chopped
½ tsp. garlic, minced very fine
1 tsp. microplaned lemon zest
Combine and mix well.
To serve:
Sea salt
Arrange marrow bone on a seder plate and top neatly with the parsley garnish. Sprinkle with sea salt.
Beitzah: Crispy Slowly Poached Egg, Salt, and Pepper
For the eggs:
Organic farm eggs
Matzo meal
149° water bath.
Poach eggs in their shells in a 149° water bath for 90 minutes. Cool in an ice bath. Pour matzo meal into a small baking dish to create a 2-inch-thick layer. Carefully crack shells and remove eggs and transfer to the matzo meal. Roll eggs in matzo to coat well. Pan-fry in grapeseed oil until golden brown, then blot well on paper towels.
To serve:
Sea salt
Black pepper
Carefully cut eggs in half and sprinkle liberally with salt and pepper.