Seasonal Recipes Recipe for tomato-jalapeno matzo balls ← Related Article Visit The Boston Globe Share on Twitter Share on Facebook Comment on this Scroll to top of page Essdras M Suarez/Globe Staff 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 Pyenson prepared the braised brisket with red wine, spices, prunes, carrots, onions, and leeks. Essdras M Suarez/Globe Staff 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 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 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 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 Seder guests in Jamaica Plain included (top left) Dan Richards, Jackie Jahn, Jonah Furman, Madeline Weisburg, and Helen Tsykynovska.