Not Like All Other NightsPosted: April 10, 2009
Our pot luck seder was a great success, despite driving us well over-budget for the week.
My major culinary contribution was the matzoh ball soup. The matzoh balls themselves were made straight from the recipe on the back of the Streit’s Matzoh Meal box. As for the broth, we used some home-made vegetable broth Tina made the day before from the bag of veggie scraps we keep in the freezer. In addition to the matzoh balls, I added carrots and leeks to the soup. I usually use onions, but I though substituting leeks would give the soup a lighter, springier flavor more appropriate for the weather.
Also, though I definitely have a soft spot for Gold’s horseradish, this year we bough a gigantic raw horseradish root and ground it up ourselves. Piquant!
Our guests helped carry the day with contributions including a NYTimes-inspired spinach and mushroom salad, some very delicious apple and pear charoset (with orange zest), a sweet potato tzimmes, a hearty lentil and rice mujaddara, a delicious cheesy matzoh-spinach pie (which, despite the cook’s protestations, was not at all dry), and a matzoh-apple crisp for dessert.
Also for dessert, we had Tina’s double-layered flourless chocolate cake with fresh whipped cream and blackberries. It was much lighter and fluffier than your average flourless cake, which as I understand it was partially due to the fact that she took some cues from a Smitten Kitchen recipe.
A good time was had by all.