On Passover dessert can be a sweet surprise

St. Louis Post Dispatch, April 16, 2008
by Judith Evans

Tradition writes the menu at many Passover Seders, the service and meal that marks the start of the Jewish holiday that begins at sundown Saturday.

If grandma started the meal with gefilte fish or chicken soup with matzo balls, you probably do, too. Brisket recipes get passed down through the generations like cherished photos or a beloved aunt's locket.

But when it comes time for dessert, this night can be different. It's a place to stretch, to be creative, to try out new recipes.

"You want to do all of the old, some of the new," says Judy Bart Kancigor, author of "Cooking Jewish: 532 Great Recipes From the Rabinowitz Family" (Workman).

(Find the recipe for Spago Pistachio Macaroon Sandwiches With Chocolate Ganache when you Read the whole story.)