Izzy Eats: The art of raising a gourmand, one bite at a time

Stirring tales of eating, cooking and foraging in my never-ending quest to provide, great-tasting (local and organic whenever possible) EATS for me and my boy(s).

Wednesday, April 16, 2008

Passover Production: Making It All (Menu and Recipes)

It used to be that I made everything except the gefilte fish. Then one year I decided to give that a try and once I did, I couldn't go back to the store-bought variety, or felt guilty if I did. At the same time I also discovered that homemade horseradish is worlds better than jarred. So basically, I make everything except the matzoh. This year's menu looks like this:

Seder Plate (Homemade Charoset)

Salmon Gefilte Fish With Chrain (Horseradish and Beets)

Matzoh Ball Soup

Brisket With Red Wine

Wild Mushroom Kugel

Roasted Parnsips With Olive Oil and Honey


Coconut Macaroons

Chocolate-Caramel Matzoh

Flourless Chocolate Cupcakes

As you can see, Passover is a labor intensive holiday and most of the cooking can be done in advance (which for me will be tomorrow). It is the holiday where I sorely miss the presence of some maternal relatives. If only I had a bevy of ladies like these to help out!

On the other hand, as far as I know, my grandma never made her own gefilte fish and she would have probably told me I was meshuganeh if I had suggested otherwise and my mother was not much for cooking (so I've been told).

Which leaves me with Izzy, my faithful kitchen helper (when he is in the mood and not at school). We were supposed to start cooking today but the weather was too nice so instead of starting my fish stock and gefilte, we went on an adventure to Liberty State Park.

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