| .. |
hostess
with the
mostest?
Jump
to the boards
and talk.
|
copyright ©1999-2001
DigsMagazine.com.
|
a personal
passover
by Joanna Piatek |
1 2 3
4
continued from page 3
|
All of this is explained in the Haggadah, which is read
throughout the meal. Choose a head reader to recite the lines in the
Haggadah, or take turns. Certain lines are reserved for children, or
whoever’s the youngest in the group. The most important of these lines
are the four questions concerning why this night is different from all
other nights. Why do we eat matzos instead of bread? Why do we taste
bitter herbs? Why do we dip our vegetables in salt water? Why do we lean
on pillows? The Haggadah goes on to answer these questions.
| At some
point the Haggadah indicates that is time to stop reading and
start eating. This, then, is when you get to the really good
food. The Passover meal is traditionally, at least in my home, a
gastronomical feast that features matzo ball soup, gefilte fish,
roast chicken, spring vegetables, potatoes, and more
wine. After dinner, sweets are usually served. Since we’re
forbidden to cook with flour or leavening during Passover,
dessert choices are somewhat limited. Try coconut macaroons or
baked apples filled with raisins and cinnamon, my favorite
post-Seder desserts.
With family and friends all gathered together at your table,
you now have the remainder of the evening to sip wine and eat
good food while giving thanks to freedom, peace, and spring.
o |
|
Grandma’s
Light and
Luscious Matzo Balls
1 cup matzo meal
1 tsp. salt + pepper
4 eggs
1/4 cup oil (wesson type
not olive)
1/4 cup seltzer (water will do-
though they will not be quite as light)
Grandma's special tip - a small
handful of chopped parsley
Beat eggs with oil in a bowl. Add dry ingredients, stir, then
add seltzer. Chill in fridge for 15 min. Bring a large pot of
water to boil. Add 2 tsp. salt. Form 1" balls with wet
hands and drop into rapidly boiling water. Cover tightly and cook
until matzo balls rise to the surface (20 min.)
Boil canned or homemade chicken broth with chopped carrots,
celery and onions, and maybe some ground pepper and fresh parsley.
Put 1-2 matzo balls in each bowl, spoon broth and cooked veggies
over the top. YUM.
|
Joanna Piatek
lives in Portland, Oregon, where she spends a great deal of time dodging
raindrops and thinking of new reasons to have a party. This is her first
attempt at writing outside her journal.
check
out these related articles:
a dinner party in Japan
how to host a divine dinner party
theme parties 101
--------------------------->
lounge . nourish
.
host . laze
. home .
|
