How do you make a Good Friday, a Great Friday?? Start with a half-day at work, add a trip to two different DMV's, and end it with inventing a new drink and watching a Daria marathon on Logo!
I started the afternoon at the DMV in Southwest, and after an hour gave up all hope that I would get through the line before next Pesach.
After some consulting with REL, I made my way to the Georgetown DMV, which smells a lot better and gave me an opportunity to answer tourist questions in the Shops at Georgetown parking garage. "Excuse me? Where is the Washington Cupcake?" "Ugh, you mean Georgetown Cupcake? Walk out to M Street and walk towards the crowd of people wearing tie-dyed DC t-shirts and CIA baseball caps."
Two hours later, I escaped with new license plates in hand, but a super empty belly. Note to self: eat before going to the DMV.
I received a very nice invite from REL to come over for tuna melts on matzo. I didn't need much convincing. Two melts and 4 Daria episodes later, we began discussing Passover-friendly cocktails.
As you have been reading this last week, there are a ton of restrictions during Passover and nowhere is that more evident than with alcohol, as most liquors are made with grains that are no bueno for Pesach.
The exception being, the often derided by Jews, and loved by goyim, Manischewitz. The super sweet wine, that your cousins got wasted on at your Bar Mitzvah is a standard at any respectable Jewish home, yet often times, just for show, never for imbibing.
I recalled that at the Star & Shamrock on H Street, they do a Manischewitz-based sangria.
Off REL went in search of the right travel-able container after I put the kabosh on, "how about ziploc bags?" and "I have the perfect soup pot!". Passover miracle of miracles she came up with not only a container but a container with a top to prevent a meltdown on our way down to Dupont later this evening.
So the result is the perfect K4P cocktail for your next Seder (or Passover Pre-game):
Elijah's Cup!!!
Cut up the following into small chunks or slices and put in large bowl:
Half a pint of fresh strawberries
Half a lemon
Two Oranges
One Red Apple
One Green Apple
One Cup of grapes halved
Add to fruit 4 750(ml) bottles of Manischewitz (we used two traditional concord grape, one cherry and one medium-dry concord grape, but you can use whatever you have on hand).
Add 3 cinnamon sticks and stir.
Let marinade for 1 minute to overnight, depending on how long you have till service.
This time of year means a lot to a number of my family and friends. It's definitely a busy birthday season. My Nini kicks off the season in our family with an April 2nd birthday often marked by, you guessed it, PASSOVER CAKE. "Gross!" you say? Yes, often times Kosher for Passover cakes are gross. But this chocolate cake is so good, I would not be opposed to it being served for my birthday. Our family needs to make sure our wheelhouse is stocked with plenty of K4P cake options because as of late Wednesday night we have a new addition to our potential Passover birthday crew, Leo Parker Schneider, an 8 lb. bundle of joy! Welcome to the family cuz!
Leo and Daddy Michael
Passover Chocolate Cake by Ann Amernick
From The Jewish Holiday Baker by Joan Nathan 1998
Ingredients
Directions
1. Preheat the oven to 300 degrees and grease well a 9-inch springform pan; line the bottom with baking parchment.
2. Melt the chocolate in a double boiler over barely simmering water. When the chocolate has melted, turn off the heat and leave it over the hot water to cool slowly.
3. Meanwhile, in a large mixing bowl, beat the butter or margarine with 1/4 cup of sugar until the mixture is fluffy and almost white. Add the egg yolks and beat for 1 minute. Add the almonds and brandy and beat for 2 minutes more.
4. In a separate bowl, beat the egg whites until light and foamy while gradually adding the remaining 1/4 cup of sugar. Continue beating the whites until they are stiff and shiny.
5. Add the cooled melted chocolate to the egg-yolk mixture and mix with a rubber spatula until well combined. Fold one quarter of this chocolate mixture into the egg whites; then gently fold this egg-white mixture back into the rest of the chocolate mixture, taking care not to deflate the batter.
6. Pour the batter into the prepared pan. Bake on the bottom rack of the oven for 25-30 minutes, or until a tester comes out covered with a thick, moist (not wet), and crumby coating.
7. Allow the cake to cool for 30 minutes in the pan. Loosen the edges with a knife, remove the sides, and carefully turn the cake upside down onto a plate. Remove the baking parchment. Sprinkle with sugar.
8. Serve warm, at room temperature, or chilled with whipped cream and raspberries on the side.
Yield: 10-12 servings
A few more birthday shout-outs...
Happy birthday Caitlin Christian! I will never forget changing your diapers and and our fabulous trip to St. John's. Your sister and I will probably have a joint nervous breakdown the day you get your drivers license...
Happy birthday Adam Berman! So happy to have you in the DPhiE family. Cherry Blossom Festival 2010 4eva.
While her month may have passed, it's never too late to wish Emily Friedman a happy happy. Especially when she is far and away the most famous person I know these days. And yes, THAT Emily Friedman you heard on the radio the other day is indeed OUR Emily Friedman.
So it's been what, 17 hours since your last carb? 24 hours? Or are you eating a bagel right now?
Have the cravings kicked in yet? I for one was devastated by the revelation that my plan to eat sashimi and seaweed salad for the next week or so was not K4P (like I would ever let a little rice wine vinegar stand in my way???).
My friend Ben was apparently over Passover bright and early this morning because he was ready with suggestions for post-Pesach challah. Sounds like a jelly doughnut disguised as a challah, which of course I have no problem with.
So what do you miss or would you miss if you were keeping Passover this year? Anything delicious at your seder table last night you want to brag about (this is your cue Nini)? I want to hear from you!
First reader to send me a video of themselves singing the Frog Song wins a jelly doughnut challah.
Zeesa Pesach! (Have a Sweet Passover!)
PS: The Key Lime Pie was a huge hit last night. If there was even a sliver left I would post a pic but no dice. Highly recommend if you have time to make for seder tonight!
My friend and loyal reader Neesha asked a great question after my last post. What is required of a recipe to make it kosher for Passover? I for one thoroughly dislike most products made specifically for Passover. Pesachdikcereal/cake mix/pizza? No thank you, give me a heaping plate of matzo brei covered in maple syrup or slathered with apricot preserves any day.
While I am far from an expert on Jewish dietary law (hello dairy challah and kosher for Passover shrimp), the premise is simple enough. We avoid any leavened bread ("chametz") or anything that could possibly be contaminated by something leavened. A lot of it stems from days of old where barrels were used and reused and cross contamination was a reality. That's why Ashekenzic Jews are told to avoid corn, oats, rice, peas (no problem for me there) and beans for instance. "Kosher for Passover" foods are made with flour that is specifically prepared for Passover and are made under the supervision of a rabbi in a kitchen scrubbed clean for Passover. I have heard from some people that they prefer K4P Coca-Cola because it is made with cane sugar rather than corn syrup, but as you well know, I would obviously never taste it.
Like most things Jewish, while that all make sense on the surface, it gets complicated. For instance the New York Times rocked Passover kitchens across the world yesterday when it brought to the attention a question that has been simmering (ha!) in the underbelly (I am too funny) of the Orthodox world, is quinoa actually kosher for Passover? I prefer to stay on the sidelines for this debate and keep it simple. Passover for me is tuna salad, hard boiled eggs, lots of fruits and vegetables, plain yogurt, salads, nuts and anything covered in chocolate (I'm looking at your dark chocolate covered matzo, watch your back).
Also wanted to point my vegan friend Neesha in the direction of my first idol, Mayim Bialik who has an excellent blog post about the difficulty of keeping K4P as a vegan.
Speaking of watching things, I just pulled my Key Lime Pie out of the oven (snaps again to Zach Lainer for finding the recipe). I loved this recipe because it didn't require any weird substitutes, although I will say that it takes a lot of teeny tiny Key Limes to squeeze out 1/2 cup of juice.
KEY LIME PIE
Adapted from "Irresistible Passover pastries: Who knew it was possible?" By Linda Morel, www.jta.org 04/01/11
Crust:
4 tablespoons pareve margarine
2 cups ground walnuts (walnuts can be purchased ground or can be prepared from 4 cups of walnut halves ground in a food processor but not as fine as flour)
3 tablespoons light brown sugar
8- or 9-inch pie pan
Filling:
5 large eggs, plus 3 yolks
1 1/2 cups sugar
7 limes, or 14 Key limes (which are smaller than regular limes)
1/2 cup (1 stick) pareve margarine
1 drop green food coloring, optional
Meringue Topping:
2/3 cup sugar
1/4 cup water
Candy thermometer
2 large egg whites
Preparation:
Preheat the oven to 350 degrees.
To make the crust: Place the margarine in a medium microwave-safe bowl and heat for 45 seconds or until melted. Add the walnuts and brown sugar; mix until combined. Place this mixture into the pie pan and press to cover the bottom and about 1 inch up the sides. Place in the oven for 15 minutes. Remove from oven and set aside. Leave the oven on.
To make the lime cream filling: Place the eggs, yolks and sugar in a heatproof bowl and set over a medium saucepan with simmering water (or use a double boiler). Zest 3 of the regular limes (6 of the Key limes) and add to the bowl. Stir to combine. Juice the 3 zested limes, plus the remaining 4 limes (or 8 Key limes) to obtain about 1/2 cup of juice. Then stir juice into the egg and sugar mixture. Cook uncovered over simmering water for about 25 minutes, stirring occasionally, until a thick mixture forms. Be patient and do not stir too much. If the water in the saucepan or double boiler boils too fast, turn down the heat. Remove the bowl from the heat and whisk in the margarine in small pieces until the lime cream is smooth. Add the green food coloring, if using, and stir.
Pour the lime cream into the prepared crust and smooth. Place the pie on a cookie sheet and bake for 20 minutes, or until the outside edges of the lime cream are set (the inside can remain wobbly). Let cool and then place in the refrigerator for at least 2 hours.
To make the meringue topping: In a small heavy saucepan, bring the sugar and water to a boil, stirring to dissolve the sugar. Continue to cook the sugar until it reaches 230 degrees on the candy thermometer. You can dip a pastry brush in water and wipe down the sides of the pot, if any sugar crystals appear on the sides. While the sugar is cooking, in a medium bowl, beat the egg whites with an electric mixer on high speed until stiff. When the sugar is ready, turn the mixer speed to low and then slowly pour the cooked sugar into the bowl, down the side of the bowl, not directly onto the wire whisk. When all of the sugar has been poured in, turn the mixer up to medium-high and beat for 1 minute, until the meringue is thick and shiny.
Use a silicone spatula to spread the meringue all over the top of the pie. You can use a blowtorch (um who actually has one of those in their home?) to lightly brown the top or place the pie in a 450-degree oven for a few minutes, watching the entire time until the top browns. Chill in the refrigerator. Pie can be stored in the refrigerator for up to four days. Yield: 8 servings
