Haha whoops, you’re right. That’s what I get for using Sephardic recipes.
We went out with the friends who are hosting the seder tonight and they specifically asked for the same flourless chocolate cake I made last year. They’ll be 16 so I’ll need to make two. I guess that ends my quest for a new dessert!
@Marilyn, I have some Kosher for Passover confectioners sugar sitting in my pantry right now. It’s made by Gefen and is made with tapioca starch. Our local Stop & Shop caters to the Orthodox and Hasidic communities in town and carries a lot of Passover specialties.
I’m bringing homemade strawberry sorbet to our friends’ seder. I’m trying one of the recipes that doesn’t require an ice cream maker (since I don’t have one). I think a sorbet is a nice option for dessert after what’s usually a very heavy meal. It seems one has to test for the correct concentration of sugar by floating a raw egg in the fruit mixture and seeing how far it descends. Who knew?
I’ll also be bringing my annual contribution of a halibut/salmon terrine, basically a fancy gefilte fish, that’s pretty and delicious, although cleaning ground fish remains off the food processor blades is not fun. The local fish store used to grind fish for Passover, but the Korean owners retired (Korean emigres selling the makings of homemade gefilte fish was one of my favorite “Ah, America!” experiences), and now no one in my area will do it.
I thought only Elijah ate well during Passover? As a vegetarian I can particularly relate to suffering of our ancestors during the holiday. Luckily, I’m not gluten intolerant. My mother does make an excellent vegetarian chopped liver and I’ll have to get the recipe