Piece of Asch’s photo of Homemade Matzoh Ball Soup. He writes, “This was my favorite course at last night’s Passover dinner with friends.”
Bob’s idea to grill the chicken made this dish superb: Grilled Chicken, Apricots and Meyer Lemon Slices. Orange Honey Ginger Glaze is poured over the chicken and it is reheated during the Seder.
It was slow cooked for 8 hours then chilled overnight. In this photo the cold brisket is sliced against the grain and is ready to reheat for the Seder.
For the complete recipe, go here.
Stone’s Vegetable Kabobs.
Stone’s Kabobs were grilled simply with olive oil salt and pepper.
Giz from Equal Opportunity Kitchen made Matzoh Crunchies. She writes, “Matzoh crunchies are so easy to make, and even easier to eat and you’d never know it was made of matzoh.” She gives detailed a step by step tutorial, then “put into the fridge to cool and harden (about 10 minutes) and then break into pieces. You have matzoh brittle!”
Until next year…
Passover Photography Round-Up
sweetbay AT cox DOT net
I will compile the photos after 4.27.08.
Do you prefer the gold/raspberry or the purple/sky blue color scheme?
Geri’s Gefilte Fish
Davida’s Chopped Liver with Pistachio
Vicki’s Beet Salad, Fresh Horseradish & Matzohs
Hard Boiled Eggs
Tomato Onion Beef Brisket. This recipe was submitted to the wonderful Tried, Tested, and True event hosted by Equal Opportunity Kitchen. 32 people a year for eight years have been giving this brisket the thumbs up.
- It was a five course dinner, four of the courses were salmon from the Bristol Bay in Alaska! (We passed on a salmon dessert)
- The fisherman flew into LA just to join us for dinner and teach us all about the salmon.
- Everyone took part in the food preparation
- Good wine, good friends, new friends, fun music
- The finest of fish…
Slow Roasted Wild Sockeye, Red Potatoes, Citrus Herb Vinaigrette