Spring Holiday Favorites

Everyone has their holiday staples—the dishes that show up year after year, no questions asked. But I’ve found that adding a fresh twist can make those traditions feel even more special. For Passover, I love using local, seasonal ingredients to put a twist on tradition. Sometimes that means reimagining an old favorite; other times, it’s just a small update. Either way, it’s a fun way to keep the flavors I love while mixing in something new. I can’t resist relating this to marketing - when you have a strong brand, sometimes it can be a good idea to add a seasonal twist or adding in something new to keep things fresh!

Maple-Chocolate Matzo Crunch

This dessert is always on our table during Passover. It’s simple - matzo covered in bubbly caramel and topped with chocolate. It doesn’t last long - make more than you think you need! I try to take advantage of local ingredients when I can, so I swapped out the more usual brown sugar for maple sugar. Your local maple shack or maple vendor at the farmers market should have this available. It is also is increasingly becoming available at grocery stores. I encourage you to take this recipe as a starting point - the toppings can be as wild as your imagination will go! I’ll include a few ideas at the end of the recipe.

INGREDIENTS

3-4 matzos (you may need more)
1 cup of butter
1 cup maple sugar (substitue brown sugar if desired)
1 tablespoon maple syrup (Grade A Dark Amber or Grade B)
2 oz. chocolate chips (semi-sweet or milk-chocolate)
1/4 cup toppings, chopped (optional - see below)

INSTRUCTIONS
Preheat oven to 450 degrees
Line a baking sheet with foil and arrange matzo pieces in a single layer
In a medium saucepan, combine butter, maple sugar, and maple syrup
Bring to a boil over medium heat and boil for 3 minutes, stirring occasionally with a heatproof spatula
Remove from heat and pour evenly over matzo
Bake maple caramel covered matzo for 4 minutes
Remove from oven and sprinkle chocolate chips evenly over the matzo pieces
Return to oven for 1-2 minutes, until chocolate is melted (the chips will still hold their shape)
Using a spatula, spread the chocolate on the matzo, creating a smooth layer
Sprinkle toasted nuts on top of the melted chocolate
Allow to cool completely and break into smaller pieces
Store in an airtight container in the refrigerator

Topping Ideas:
Make it nutty - pecans, walnuts, sunflower seeds, cashews
Make it spicy - add a pinch of chili powder or sprinkle with crushed pepper flakes
Make it salty - sprinkle with big salt flakes for a salted caramel flavor
Make it a combo - let everyone top their own for a holiday experience

Note:
If you are not observing Passover, this can also be made with saltine crackers for bite sized treats

Roasted Beets & Asparagus Appetizer
Serves 6 as a side

Roasted beets and asparagus are bright, fresh spring flavors. This is a colorful dish that is the perfect addition to a spring table. If you can find an orange infused olive oil it will give your dish a little extra punch of flavor. You can also infuse your olive oil with some orange zest. Substitute your favorite variety of beets - I think the orange are great for spring!

INGREDIENTS
2 medium golden beets, washed and unpeeled
6-8 spears of asparagus
1/8 cup toasted pecans, chopped (optional)
1 inch slice of fresh goat cheese, crumbled
2 tablespoons Orange infused olive oil
Balsamic vinegar
Kosher Salt

INSTRUCTIONS
Preheat oven to 450 degrees
Line a baking sheet with foil and cover the foil with a thin layer of kosher salt
Place the unpeeled beets on the salt and put in the oven for 45 minutes
After 45 minutes, place the asparagus spear on top of the salt on the baking sheet
Return beets and asparagus to the oven for 15 additional minutes
After 15 minutes, remove from oven
Place asparagus in a small bowl and toss with 1 tablespoon olive oil and a pinch of salt from the baking sheet
Allow beets to cool for a few minutes and then peel
Slice beets into 1/8 inch thick slices
Arrange beets and asparagus on a serving platter
Evenly distribute toasted pecans and crumbled goat cheese on top
Drizzle lightly with balsamic vinegar and remaining tablespoon of olive oil
This dish is best served at room temperature

What's your favorite twist on a traditional spring holiday food or family recipe?