We are going to my son and DIL. My new challenge each holiday is to find recipes that are allergy safe around my grandson.
I love coconut macaroons which obviously are a no go with egg white in them. I saw a recipe on instagram that is mashed banana with unsweetened coconut flakes, baked with an added melted chocolate thumbprint after coming out of the oven.
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My family is celebrating on Sunday, in MA. I may bring something from the original Junior’s bakery, Flatbush Ave. extension, Brooklyn, with berries or apple.
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We are with family in NYC for Passover this year. I’ve been told not to do anything except arrive!
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My favorite recipe!
My friends keep kosher at passover so I’m not allowed to bring anything. Can do!
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So last week there was an article in the local paper about a self-styled “Tik Tok Jewish Mom” and some of her recipes, including a Passover Bagel. The author clearly has never seen a Joan Nathan cookbook because she was wildly impressed with the Tik Tok Mom’s brilliant adjustments to whatever recipes this author has used for Passover popovers.
I was laughing as I read the article but decided this morning to try it out myself just for fun, using the recipe from my 1979 Joan Nathan cookbook.
But here’s my briliant touch - I used my forefinger instead of my thumb to create the hole! Husband will try one out with lox and cream cheese.
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I admit it: I was gobsmacked when I came across her Passover Bagels. It wasn’t merely the notion that you could enjoy bagels during Passover, but when I looked at the ingredients, they were the same (with one big exception) as the matzo meal popovers my family has made for generations — just shaped into a bagel. Brilliant. So what’s the ingredient difference? Strauss uses oil. Our nonkosher family uses butter, which Strauss acknowledged was perfectly fine for a dairy meal. The technique is simple but, as Strauss said in the context of all her recipes, you have to read and follow the recipe or it won’t work. You start by boiling water and oil. Then add matzo meal, sugar and salt, turn off the heat, and stir well with a wooden spoon. Then — this is the key direction — wait a good five minutes for the mixture to cool before you add the eggs — again, key — one at a time. You don’t want to scramble the eggs when adding to a hot mixture, and adding one at a time makes the dough fluffier. Here’s where Strauss’s creativity comes through. Instead of placing balls of the dough on a sheet pan to bake into rolls, she takes those balls and pokes a hole in the center with her thumb and shapes the dough into a bagel. Then she bakes them.
We are an interfaith family. My mother pushes religion way too much on my kids and has no boundaries. The year my kids were 3 and 4 my mother decided to do use a haggadah where everyone had a puppet. I guess the thought was that since there were puppets, it would be age appropriate. It wasn’t. It was gruesome and long. When they got to the slaying of the first born male, my daughter panicked and yelled out “Don’t let them kill Lizardkid!” That was my kids’ last Seder for about 10 years.
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