Apologies for the delayed post, but times have been busy!
Most years, my family attends a passover seder. This year, however, was the first time we hosted it–in my brother’s home in DC, where my best friend and her fiancé also live (in the basement apartment-family affair, I know.) My friend and I decided to cook our first solo seder, skipping only the brisket, but making the classics.
I decided early on that I wanted to make both types of Charoset–the classic Ashkenazi version with apples and walnuts, and the Sephardic recipe with dates, bananas, and dried fruit.
Lauren made super-moist, wonderful classic Jewish meatballs, which I sadly didn’t photograph, and a gorgeous flourless chocolate cake. I took it upon myself to prepare my own horseradish which was surprisingly easy. My brother let me in on an interesting tip–the longer you let the blended horseradish sit WITHOUT the vinegar, the spicier it will be. The vinegar stops the heating-up process (or something equally scientific), so when it’s reached the spice level you’re happy with, add in the other ingredients.
We also made matzoh ball soup–my favorite–and I put together my go-to Minestrone for those who aren’t matzoh ball inclined. As usual, my Dad reminded us of the old Marilyn Monroe tale–when she asked Arthur Miller’s family, at her first seder, “are the balls really the only part of the matzoh you can eat?” We ate poached salmon and roasted veggies for the main course