Back to recipes, I decided to try a new recipe for an orange angel cake. Since it only uses the egg whites, I also found lemon and orange curd recipes to use the yolks. And a strawberry sorbet recipe with egg whites. They all use sugar!
I’m going to do a pistachio/date/raisin/dried cherry charosth instead of apple/walnut.
With just the two of us, and with DH restricted from lifting his left arm above chest level or holding anything over 2 pounds in that hand, we’re keeping things uncomplicated in general. Tried and true recipes.
Why would I follow the laws for a different movement? I’m not Reform, so it isn’t hypocritical for me to not follow the Reform movement any more than I would not follow Canadian or Spanish laws while I’m a New Yorker. I’m not Persian, so I wouldn’t follow the traditions of the Persian community – until I join it, which is what legally happens, according to Judaism, when you get married. And why on earth would you “vent” about it (what actually bothers you about how I live my life??) on a thread dedicated to how all different types of people are celebrating Passover? I seriously do not understand the necessity of nitpicking the observance of someone you don’t know.
Hope you all had good seders! Our teleseder with DS via Skype was fun - he stayed with us from the start through the matzoh ball soup (bis was from a jar) then joined in again at the afikomen.
Tried out a new recipe for what was titled strawberry sorbet but was really frozen strawberry meringue. Very simple and nice and would work with any fruit that freezes.
Sounds like fun, @Marilyn. We opted for two smaller seders this years, 13 the first night and 11 the second! Made gefilte fish for the first time ever and it was a big hit…I guess that and the olive oil cake will be added to our permanent menu. Oh, and I finally mastered gluten free matzah balls – these did not disintegrate in the soup as did previous efforts.
Just updated my Passover lasagna recipe and it was a real winner…so I’m sharing here.
Spray lasagna pan or glass dish with Pam. Spread layer of tomato sauce on bottom. Place one layer of matzah on top. Layer with mozzarella cheese and sliced tomato. Spoon pesto over. Add another layer of matzah. Spread ricotta cheese on top. Add more pesto. Add another layer of matzah. Top with tomato sauce and shredded Italian cheese blend (Parmesan, Romano, Asiago). Bake at 350 approximately 20 minutes. Let cool slightly before slicing. Enjoy!
My H has a new friend who is Israeli but his family is originally from Morocco. We have been invited to a Mimouna celebration next weekend after Passover is past. I’m interested in learning more about this celebration as I had never heard of it.
