Denial is a River in Egypt
Let my babies go!
I have to admit it: I have completely slept on Passover this year. I’m writing this on Friday morning, and Passover starts at sundown on Monday, so technically, you could say I have time. But I didn’t write a single new Passover recipe for this year, and I’ve yet to finalize my guest list, so I’m feeling pretty disconnected from the holiday. But this year, Passover’s message of liberation feels especially meaningful and important, and I’m looking forward to taking time with my family to explore the old questions in today’s context, hoping to wring out a little more meaning from a very old ritual.
Luckily Past Stephanie has provided me with enough Passover content to allow Present Stephanie to kind of phone this one in, and that’s exactly what I plan to do. If you’re in the same boat, welcome. Let’s get through this one together.
As I begin to wrap my head around this year’s seder, I start getting a little tinge of excitement for some of my favorite dishes—chopped liver, real and mock (Yes, I need both even though I’m the only person in my family who eats the former), Hillel sandwiches with eye-watering amounts of horseradish (Chrain gang, where you at?), a classic matzo ball soup with ethereally fluffy matzo balls for Mr. Ganz, blanched asparagus with sauce gribiche, whole roasted trout stuffed with herbs and lemon, and my Matzo Farfel “Kit Kat” for dessert.
If you, like me, have yet to cement your seder menu, here are a few recipes to help you get there:
For the Seder
Mock Chopped Liver (it’s mushroom!)
For the Week
And one little bonus: I will absolutely be making Seder Sundaes — Matzo Toffee Crunch ice cream from Spotty Dog (Use whatever K4P IC you can get your hands on!), topped with homemade Magick (sic.) Shell, more matzo toffee, and chopped up Joyva Jells. It’s the perfect Passover dessert!
xox
SG