10 Ways to Reuse Passover Leftovers, from Brisket to Macaroons
You've probably already eaten enough matzo to never want to see another box again, and you've probably got leftovers from last night's seder to last until Rosh Hashanah. But, believe it or not, repurposing all of your Passover leftovers (yep, even the gefilte fish!) doesn't haven't to be fershlugina. With a little help from our test kitchen, we've come up with a few great ideas that beat a quick zap in the microwave. From haroset brown betty to macaroon granola, and yes, sorry, more matzo (what else are you going to do with it?), these dishes go way beyond the seder plate. And to wash it all down? Our new favorite Manischewitz cocktail, of course.
1/10Gefilte Fish
Easily transform these poached fish logs into a savory, creamy spread: Add fish, onion, and hard-boiled egg to a food processor and blend until smooth. Fold into sour cream, season with cracked black pepper, and serve with crudités and crackers.
Matt Duckor2/10Matzo Ball Soup
When it's made well, there's not much you can do to improve perfect matzo ball soup. The trick here, though, is in reheating it. First, remove the matzo balls from the soup. Put the soup in a pot and, if you want, throw in some fresh vegetables. Bring the soup up to a boil, lower the heat, and then add in the matzo balls until they're just warmed through. This way, they stay intact and don't leave you with a cloudy "matzotto" situation. Finish with a flurry of chopped herbs (parsley, dill), and it's just as good, if not better, than when you first made it.
3/10Haroset
This mixture of fruits, nuts, and sweet wine is already pretty delicious on its own, but stir it into some plain yogurt and you have the easiest breakfast ever. Or make a betty-style dessert and bake with a quick crumb topping.
4/10Brisket
The obvious solution here is a bbq brisket sandwich (shred meat, mix with barbecue sauce, pile high on bun, eat). But nothing is ever, ever wrong with a good hash: Shredded brisket, sautéed with potatoes and onions, and topped with an egg. Done.
5/10Roasted Chicken with Potatoes, Onions, and Carrots
There's no shortage of great dishes to make with leftover roast chicken. But when we hear chicken, vegetables, and potatoes all in one, we think Shepherd's Pie. Mash the potatoes with butter until creamy, layer over the chopped leftover chicken and vegetables, and bake in the oven until browned.
6/10Asparagus
It doesn't take more than a quick vinaigrette and a showering of grated hard-boiled eggs to dress up already-cooked asparagus, but leftover spring vegetables always lend themselves well to frittatas or omelets.
7/10Horseradish
Fold this tangy condiment into a creamy base of your choice (yogurt, cream cheese, sour cream, mayo) and you've got a wonderful complement to lox and bagels, or a versatile spread for vegetables and crackers.
8/10Flourless Chocolate Cake
If you're not into serving a half-eaten cake to guests (and you're not going to finish it yourself), a trifle is the way to go here. Layer crumbled cake with berries and freshly whipped cream for a lighter but just as impressive dinner party dessert.
9/10Macaroons
Flakier versions of the coconut confection can easily be crumbled into your next batch of granola or over your favorite ice cream. Combine the denser, moister macaroons with some oats and butter, and you've got a press-in crust for your next bar cookie.
10/10Matzo
Is there anything better than matzo brei and its infinite variations? Our test kitchen thinks not. Be it savory—folded into buttery onions or tossed with hard salami—or sweet--topped with sugar or grape jelly—we could wax poetic about this eggy delicacy forever. We also wouldn't refuse some of this killer croccante.
