Menus
Welcome to Gourmet’s Modern Menus. With these three-recipe menus, we’re providing today’s busy cooks with fewer dishes to shop for, prep, and cook—yet, as always, delivering Gourmet’s signature quality. In this edition, enjoy a tantalizing Passover trio: Quinoa and Asparagus Salad with Mimosa Vinaigrette, Wine-Braised Brisket with Tart Cherries, and Amaretto Olive Oil Cake.
Quinoa and Asparagus Salad with Mimosa Vinaigrette With the recent rise of quinoa’s popularity in the United States, and the fact that it’s not a true grain but rather the seed of a broadleaf plant, some circles of Judaism have approved of and welcomed it to the Passover table, while others have not.
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Wine-Braised Brisket with Tart Cherries Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their favorite way of preparing it. There are countless recipes out there, but how many do you need besides your grandmother’s? At least one more: This one!
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Amaretto Olive Oil Cake The concept of ground almonds and extra-virgin olive oil in a cake may sound like a recipe for a lead weight, but this dessert is surprisingly airy and light yet also amazingly moist.
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