Passover

I tried to be religious at college and while I hit more frat parties then holidays at Hillel, I did my fair share to keep my faith. There were long services in make-shift synagogues on campus, and awkward dinners with friends of friends relatives in the greater Providence and Boston area where people actually came back to the table after the Seder meal (a foreign site to me as once my family hit the matzo, it was a fast feast all the way to the afikomen.)

There were valiant attempts at fasting for Yom Kippur and signing off bread for Passover observance; the yeast in Natty Lite beer didn’t count, right? But, nothing was quite like my senior year Seder spectacular.

"I love trying different recipes that substitute matzo for flour. It's always interesting to see how they turn out. As you can see, this one turned out well and it tastes good too. I'm kind of a sucker for anything with apples and nuts. The matzo in place of the flour is what gives the cake its light texture. Make sure to squeeze as much water as you can from the shredded apples to keep the cake airy."

Apple Matzo Cake
Adapted from Everyday Food
Serves 6

Nonstick Spray
3 large eggs, separated, plus 3 large yolks
2/3 cup sugar
1/2 teaspoon coarse salt
3 cups grated Granny Smith apples (from 6 peeled apples), squeezed dry
1 cup matzo meal (make your own by processing plain matzo pieces in food processor until finely ground)
2 teaspoons lemon zest
1 Tablespoon brandy
2 Tablespoons honey
1/4 cup finely chopped pecans

Preheat oven to 350°F. Lightly coat an 8" springform pan with nonstick spray. In a medium bowl, using an electric mixer, beat 6 egg yolks, sugar and salt until thick and pale, about 3 minutes. Fold in apples, matzo meal, lemon zest and brandy.

In another medium bowl, with clean beaters, beat 3 egg whites until stiff peaks form, about 4 minutes. With a rubber spatula, gently fold egg whites into apple mixture and transfer batter to pan. Drizzle with honey and sprinkle with pecans. Bake until golden brown and set in center, 45 to 50 minutes. Let cake cool completely in pan on a wire rack. To serve, run a small knife around edge of pan, remove cake and slice.

– Recipe courtesy of Noble Pig

Pulling together any dinner can be a challenge but Passover adds special obstacles. Besides preparing the dinner, there are the accoutrements for the service (the lamb shank, parsley, hard boiled egg, fresh horseradish etc) and making sure there are copies of the Passover service--the Haggadah--in the house. Since flour and cream can’t be used on Passover, favorite desserts can’t be called on. Dessert still needs to feels like a treat. At a time like this the simplest dessert--baked plums--satisfies completely.

I've posted this recipe before but it's worth repeating. Not in season from local providers, plums can be found in most markets. They can be served by themselves (they’re really that delicious), with freshly made whipped cream, or ice cream. An added benefit: they look good on the plate.

Waking up at 5am really worked for me this morning.  I got to Fairfax at 8:15 am, expecting to avoid the long lines and empty shelves typical of pre-Passover.  Apparently, so thought all the other conscientious Jewish hausfraus. 

First, I run into Melissa between the tomatoes and avocados in the vegetable store. We know each other from when our children were in elementary school.  Her cart was already piled full with onions, carrots, celery, etc… each item meticulously checked off on the list in her hand.  Seeing her reminds me of old times, a sweet, sad longing for when our children were young. We hug. I’m a little embarrassed because Melissa, as always, looks beautiful and put together, while I look like a schmata (rag) in an old sweatshirt and sweatpants.