<p>I wonder how many folks out there are hoping to tune into the b-ball game between the 2nd and 3rd cups? (Inquiring minds want to know...;))</p>
<p>Probably a lot in Ohio & Florida! </p>
<p>I'll be content to read it in the paper the next morning.</p>
<p>Hi all,</p>
<p>Thought I would bring back this thread now that I'm (finally) getting a late start on my seder preparations. Anything new to add?</p>
<p>For you vegetarians and parents of vegetarins out there, I can offer a recipe for "not chicken" soup so that my own personal vegetarian can enjoy the matzo balls she loves (with a touch of nutmeg and fresh dill) in soup.</p>
<p>8 cups water
2 teaspoons salt
1 8-inch parsnip, cut in chunks
2 large carrots, cut in chunks
2 medium onions, cut in chunks
8 to 10 (or more) cloves garlic, halved
2 stalks celery, coarsely chopped
a handful of mushrooms
1/2 teaspoon turmeric
black pepper to taste</p>
<p>Combine everything in a large pot. Bring to a boil, lower heat, and partially cover.Cook slowly for 1-2 hours.Turn off heat and let soup cool to room temperature. Strain out and discard all the vegetables (or cut them up very small and leave some of them in).Heat gently just before serving.</p>
<p>We cook matzoh balls separately and add them to the soup as we serve it. Matzoh balls cooked or reheated in the soup will turn a beautiful golden color thanks to the turmeric.</p>
<p>Sounds yummy. Definitely a keeper.</p>
<p>I just learned last night that I'm the hostess of a 16-person seder. Gulp. This is my second seder -- ever. </p>
<p>The plan is matza ball soup to begin with, then brisket (I guess I'll buy four 3-pounders), some not-sweet kugel, some tzimmis, salad, and for dessert sponge cake and chocolate roll (no flour). Whadya think? Suggestions??</p>
<p>Yes, I'm mixing meat and dairy, and I Don't Care. (Not my thing, nor my guests' thing.)</p>
<p>My grandmother used to separate the eggs for matzo balls (kneydlech) and beat the egg whites. It seems from my experience, though, that the key to light ones is to boil them for a full 40 minutes -- if undercooked, they are hard in the middle. Also, for flavor, use schmaltz, which is easy to render (with some onion -- and strain; the solids, gribenes, are good on matzo or with eggs).</p>
<p>I started reading this thread because I love to cook, not because I needed Seder recipes (being a semi-observant Presbyterian). I just wanted to thank everyone who contributed to widening the cultural horizons of those of us who are just reading. My Jewish friends growing up were either reform or non-observant so I never encountered any of this. The soups sound yummy and the food science is interesting.<br>
Mini, your blessing on forgetting is printed out and posted on my new refrigerator.</p>
<p>dg5052--I've made veggie matzoh ball soup too, and if you put in enough variety of veggies, it's just as good as chicken soup! Parsnips improve any soup, I think, b/c of their sweetness. Every so often you get one, and your taste buds go "What was that?" :)</p>
<p>For my vegetarians I use the powdered parve chicken soup mix and add the parsnip, rutabeger, carrots and one whole peeled onion. Then for the matzah balls, I add 1 T of the soup mix to the mixture for extra flavor...comes out great everytime and is so easy! By the way, we like sinkers, not floaters at our house.</p>
<p>I lost count, but I think I have 23 or so for the 2nd Seder. I think I'll make a turkey. And since my H is a Persian Jew, we serve rice!</p>
<p>Don't forget the matzoh meal latkes!</p>
<p>nyumom-
Do you have a good recipe for matzo meal latkes? Mine always seem to come out heavy or crumbly. Always try to whip eggwhites for whatever recipe I can--is this one? (I forget and dont have a box in front of me at the moment..)</p>
<p>I think the secret to getting the latkes crunchy is to drain the liquid out of the potatoes well.</p>
<p>Also, make them very thin, and use sufficient oil.</p>
<p>and make sure the oil is hot enough before you put the batter in (drop in a little and see if it sizzles immediately).
For potato latkes, you can squeeze the grated potatoes, so the liquid goes into a bowl, then pour off the brownish liquid in the bowl, leaving the starch (which stays stuck to the bottom of the bowl), and add the starch back into the potato-onion-egg mixture. You don't need flour or matzo meal. This makes for a crisp, light latke; nice with sour creme and salmon eggs.</p>
<p>Dessert being my favorite course and coconut being my favorite food, I've typed up these two recipes for distribution to my like-minded friends:
Coconut LPesach</p>
<p>Tropical Meringue Tartlets (Makes about 22 tartlets)</p>
<p>Meringue
½ c. plus ¼ c. unsweetened shredded coconut, divided
3 T. plus ½ c. sugar, divided
3 egg whites, at room temperature
1/8 t. cream of tartar (optional)</p>
<p>Topping
1 c. heavy cream
½ t. vanilla extract
1 T. sugar
4 c. fruit, finely chopped (tropical blend: mango, pineapple, papaya, banana)</p>
<p>Preheat oven to 300 degrees.</p>
<p>Prepare meringue:
1. Line baking pan with parchment paper. Using a glass or similarly sized object, trace a 2-3 inch circle on the paper in pencil. Tartlets can be made freehand using this circle as a model for size, or circles can be traced on the parchment paper for each tartlet.
2. Toast ½ c. shredded coconut in oven for approximately 2 mins. Stir and continue toasting for about 1-2 more mins. until coconut is golden brown. Cool slightly, and mix together with 3 T. sugar. Set aside.
3. Beat egg whites (and cream of tartar) in large bowl at medium speed until soft peaks form. At high speed, slowly add remaining ½ cup sugar approximately 1 T. at a time. Continue beating until mixture forms stiff, glossy peaks. Fold in toasted coconut mixture just until blended.
4. Place meringue in pastry bag or large plastic bag with corner snipped off. Pipe in meringue circles. If desired, use back of a spoon to make indentations in center of each circle to create small nests. Sprinkle with ¼ c. shredded coconut.
5. Bake 10-15 mins. or until meringue or coconut begins to turn golden brown (whichever happens first). Reduce oven temperature to 200 degrees, and continue baking for additional 60 mins. or until dry and crisp. Turn off oven; let meringue sit in oven until room temperature. (Can be made 3 days ahead. Store in airtight container at room temperature.)</p>
<p>Prepare whipped cream:
6. Beat cream, vanilla, and 1 T. sugar in large bowl at high speed until firm peaks form.</p>
<p>Assemble tartlets:
7. Spoon whipped cream on top of each meringue. Arrange pieces of fruit on top of whipped cream. Can be refrigerated for up to 1 hr. before serving. (Note: Meringue will become soggy if stored in refrigerator for longer time.)</p>
<p>(Recipe adapted from Cooking Pleasures, April/May 2008, p. 35)</p>
<p>Chocolate Coconut Cake (Makes 6-8 servings)</p>
<p>Coconut Sponge
4 lg. eggs
1 ½ c. sugar
3 2/3 c. unsweetened shredded coconut</p>
<p>Ganache
10 ½ oz. bittersweet chocolate, finely chopped
3 ½ oz. milk chocolate, finely chopped
1 2/3 c. heavy cream</p>
<p>Garnish
1 c. unsweetened shredded coconut, toasted</p>
<p>Preheat oven to 350 degrees.</p>
<p>Prepare coconut sponge:
1. Spray the bottom and sides of a 17 ½ x 12 ½ inch baking sheet with nonstick cooking spray. Line the bottom of the pan with parchment paper.
2. Fill a medium saucepan one-third full with water and bring to a simmer. Whisk together the eggs and sugar in the bowl of an electric mixer. Place the bowl over the pan of simmering water and whisk constantly until the egg mixture is warm to the touch. Remove bowl from heat and beat mixture on high speed until tripled in volume (about 5 mins.). Using a rubber spatula, fold in coconut just until blended. Pour batter onto prepared baking sheet and spread it evenly in pan with rubber spatula.
3. Bake 20-25 mins., until top of cake is light golden brown and toothpick inserted in center comes out clean. Cool cake in pan on wire rack for 15 mins.
4. Run small sharp knife around sides of pan to loosen cake. Place wire rack over cake and invert. Carefully peel off parchment paper (cake is extremely delicate). Cool cake completely.</p>
<p>Prepare ganache:
5. Put the bittersweet and milk chocolates in large bowl and set aside. Bring cream to boil in medium saucepan. Immediately pour hot cream over chocolate, and whisk until chocolate is completely melted and smooth. Cover ganache with plastic wrap, pressing it directly against surface, and refrigerate until firm enough to pipe (about 4 hrs.).</p>
<p>Assemble cake:
6. Trim off any uneven edges and cut cake crosswise into 3 equal rectangles, each measuring about 5 x 10 inches. Place first rectangle on serving platter. Using small metal offset spatula, spread generous layer of ganache over top of cake layer. Repeat with second layer. Cover with third rectangle. Spread remaining ganache over top and sides of cake. Sprinkle toasted coconut over top and sides of cake. Serve at room temperature. Can be refrigerated and made up to 1 day ahead.</p>
<p>(Recipe adapted from Recipe:</a> Chocolate-Coconut Cake reprint of recipe from Simply Sensational Desserts by Francoise Payard)</p>
<p>I just use the matzoh meal latke recipe that's on the matzoh meal box. They always come out delicious.</p>
<p>D is invited to spend the Passover seder with her BF's family. I was just wondering if anyone can recommend something I can send as a hostess gift. D wanted me to send food, but I am not sure how strict they are, and my house is not Kosher for Passover as we don't celebrate. I know the BF's family is not especially strict, but I'm not sure how they are about the holiday dinner and don't know if they would be able to serve a dish I made in my house, even if I used the right ingredients. Any suggestions?</p>
<p>A little Barton's candy? ;)
Those incredible Almond Kisses that we used to buy when the kids "had" to sell Passover candy for Hebrew school. It probably costs $15 now.
Seriously, if you don't know how strict they are, you can't really make something because they might well be uncomfortable receiving it knowing that they cannot serve it.</p>
<p>You're safe to send in a box of Passover-approved candies, if your supermarket has a Passover section up this week. Be sure the box says "kosher for Passover" and not just "Kosher." Some KP products are chocolates, jellied fruits, chocolate lollipops, and all are pricey. A box can run $5+, so a hostess can always use more, including during the week. </p>
<p>Another idea is to go to a synagogue judaica gift shop and see if anything catches your fancy, such as a special jar marked "charoses" or an acrylic box to hold matzo all week. </p>
<p>If you like to make a craft, you can try making an envelope-sized fabric "Afikomen Holder." Write (or embroider !?!) the word on it in English: Afikomen. The seder leader can use it to hide the Afikomen that kids hunt for, and they won't be able to fool him with a decoy! You might need a note to explain that one, however.</p>
<p>Recently I saw potholders in our supermarket with a photo-fabric that looked just like matzo. Kind of cute!</p>
<p>Also remember that any hostess gift can be used at a later time, so if you send in a nice jam or jar of honey with a bow, marked, "for use later in the year" you'll look like you know what you're doing and she can stash it away to use after the week's done.</p>
<p>Flowers are a choice, too.</p>
<p>If they belong to a synagogue, and you want to be amazing, call the synagogue office early this week, ask their minimum donation, and make it in the name of the family, "In Appreciation of your Hospitality, from the X Family." It'll be published in their next month's bulletin and they'll look great! If they ask you which fund, you can say "General" or "Education" or whatever you wish. On seder night, your D can hand them a little handwritten card that says, "We just made a small donation to your temple, in appreciation of your hospitality." Then, you're covered for that night.</p>