Gut yontef------

[gyrafoam]

to those who celebrate the holiday of Peysakh. (Or Pesach if you prefer.)

After the last two nights I'm looking for the Metamucil already!

 

[volvoguy87]

Gefilte Fish for all!

Thank you Gyrafoam. When I tasted the matzo yesterday, I remembered why I hate matzo, it's a giant dry saltine cracker without the taste! Matzo ball soup on the other hand...

Here's to a week of heavy, unleavened food and freedom.

Eat well, if you can,
Dave

 

[westyslantfront]

Hi Steve. A blessed Passover to you. During Holy Week last month, we had Passover Seder at my church. The Rector led the
Seder. After all, the Last Supper was a Passover Seder.

Ross

 

[laundromat]

I hate the bitter herbs especialy the horse radish!!!!I was always the youngest in the group.

 

[pturo]

I have a theory about Jewish food: it goes in but never comes out. Last year, I overdid the matzoh ball soup and was plugged for three days. This year, the bitter herb is going to be substituted for steamed brocolli with horseradish cream sauce, followed by flowerless apple cake. There has got to be a way to add more fiber to the seder.

 

[gyrafoam]

If you aren't already familiar with prunes (they really are tasty) its time to re-discover them.

Put some in a small sauce pan, with some water to almost cover and cook them for a little bit.
Cool them and pour them, liquid and all into a container.
Refrigerate.
When ice cold eat them with the juice, right out of the jar. Good on vanilla ice cream as well.

 

[volvoguy87]

My Bubie's Compot.

My grandmother makes a dish called "Compot." It is a potentially lethal combination of prunes, apricots, grapes, and other fruits all stewed in a pot on the stove in a broth of their own syrup. We always have some at the end of the meal (it is actually quite tasty). Whoever remains out of the restroom the longest afterward "wins."

For added fun, invite people you don't particularly care for over for dinner and feed them big bowls of compot just before they leave. Extra bonus points if they have a long drive home afterward. A long drive after my grandmother's compot is a recipe for a public health emergency.

Ahh family traditions,
Dave

 

[pturo]

Thanks! I think I will try the prunes. They are a very misunderstood/misaligned fruit, and I remember having them soaked in the juice, as you say, some years back. Old aunt Lib, for the "digestive".

Seder is backwards for us, celebrated this coming Saturday instead of last,due to many travelers schedules, so your prune idea is timely!

 

[gyrafoam]

Prune cakes are almost unheard of nowadays, however, when I was a little kid back in Atlanta, people served them all the time. (Like a classic white cake with the prunes chopped up finely and then added to the batter. Classic white "7-minute" type frosting.) Likely a ploy to get us kids to eat the prunes. Kind of like the old "sauerkraut in the Devil's Food cake" trick.

Dave's bubbe's compote sounds very good. I like the combination of fruits. Maybe even a bisel brandy or sweet sherry would be a nice addition.

This year I experimented to see if ANYTHING could be done to improve the usage of the "shmuroh" matzoh. (No wonder there are only two or three to a box!). So I made some matzoh brie with it---to no avail. It is like soaking cardboard in water before cooking. Back to the regular Streit's for me. Wish I could find the Yehuda brand here in Roanoke. I much prefer it's "toasty" flavor than the other brands. (My family always used Streit's or Horowitz-Margareten and they tasted the same to me.)

Oh well, I'll do baked chicken and farfel dressing at least one more time before the holiday is over, I'm sure.So I'll try the compote. Funny thing---no one here in Roanoke serves brisket for Pesach! It's like, unheard of. Whats up with that? Even some flanken maybe?

 

[toggleswitch]

Flanken?

Vas ist das?
What is it?

 

[volvoguy87]

No Brisket?

Oy Gevalt!
Brisket is what makes Passover! I like to slow-cook mine in the crock pot instead of the oven. I also throw in some Manishevitz kosher blackberry wine for flavor (about the only thing it's good for)!

Later I may try to make some potato and onion knishes,
Dave