Photos: Passover recipes
Luke Pyenson wanted to create a Passover menu that stayed true to the holiday’s roots, with the point of departure being the traditional Seder plate.
Essdras M Suarez/Globe Staff
| March 19, 2013
Pyenson prepared the braised brisket with red wine, spices, prunes, carrots, onions, and leeks.
Essdras M Suarez/Globe Staff
| March 19, 2013
In the absence of grains at Passover, starchy potatoes rise to the occasion as a side dish, amplified with the addition of the ubiquitous prepared horseradish.
Essdras M Suarez/Globe Staff
| March 19, 2013
For a Seder, pair it with diced apples, and dress it simply with apple cider vinegar, olive oil, and a pinch of salt; it needs nothing else.
Essdras M Suarez/Globe Staff
| March 19, 2013
For dessert, notoriously the most difficult course in any Passover meal (flour and some other ingredients are not allowed), Pyenson chose a simple chocolate mousse.
Essdras M Suarez/Globe Staff
| March 19, 2013
The mousse was garnished with a piece of matzo brittle covered in a caramel made from sugar and butter and sprinkled lightly with sea salt.
Essdras M Suarez/Globe Staff
| March 19, 2013
Seder guests in Jamaica Plain included (top left) Dan Richards, Jackie Jahn, Jonah Furman, Madeline Weisburg, and Helen Tsykynovska.
Essdras M Suarez/Globe Staff
| March 19, 2013
