Tuesday, April 14, 2009

Passover 2009

Matzoh - what it's all about!

Seder plate.

I attended two Passover seders this year, one at the home of a family friend and the other at the UUCA. I was lucky enough to recite the Four Questions in Hebrew at both events! The dinner prepared by family friends was truly delicious, especially the lamb and the homemade macaroons (recipe below).

Gefilte fish, ordered from a local Jewish deli.

Joanne's fabulous matzoh ball soup.

Lamb with spinach and brussels sprouts.

Passover cake with berries and whipped cream.

Homemade almond macaroons.

Sephardic-Style Macaroons
From The New York Times Passover Cookbook - adapted from Eva Capsouto

3 cups (15 oz) blanched almonds
1 cup sugar
3 large egg whites
Confectioners' sugar for dusting

If necessary blanche the almonds by putting them in boiling water for 2 minutes. Remove, drain and peel. When cool, grind them in a food processor. Preheat the oven to 325. Line two cookie sheets with parchment paper and set aside. In a medium bowl, mix the ground almonds, sugar and egg whites. Drop from a teaspoon onto the cookie sheets, leaving 1/2 inch between macaroons. Bake 12-15 minutes, or until light brown. Dust with confectioners' sugar when cool. Makes two dozen macaroons.


Mike Licht said...

I sent the Obamas my Bubbe's special Passover macaroon recipe:

1. Open can.
2. Serve.
3. Eat.



amy said...

happy pesach (a little late)! your seder looked amazing!