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For potato latkes (almost a Chanukah thread now), I prep the potatoes in three steps: first with a large grating attachment on the food processor, next squeeze out the liquid, and last back in the processor on a quick pulse chop. That gives them a nice texture that holds together well. Then chop a little onion, add some egg and matzo meal, cook in hot oil, and drain on paper bags. If you're freezing them you can put paper bags between the layers - get them into the freezer ASAP to avoid the oil soaking back into the latkes. Then reheat them directly from the freezer on a baking sheet on a high temperature for a short time - there should still be enough oil to give them a little crisp.
Re a hostess gift - a fruit basket might be an make anything for eating at the seder. Also, I personally would not like to get food that I would have to store since we already are storing our chametz and don't have much room. Shhh - don't tell anyone we didn't sell it.
With Passover so late it might be nice to bring a nice pot of tulips or hyacinth that can be moved outdoors (oh please let it finally stay warm here in Chicagoland).
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