[Pesach] Food again

[magid]

Baking: tray of chicken thighs with onion, crushed tomatoes (that looked more like tomato sauce), basil, black pepper, sliced of dried garlic, and some seasoned green olives. Should've added some lemon, but didn't think of it in time.

Assembled: pint of dried peaches in Slivovitz; pint of mixed dried plums (prunes and the red kind) in Slivovitz.

More thoughts for things to make:
-slices of butternut squash baked on matza with olive oil, goat cheese, and rosemary, also some form of allium (scallions or caramelized onion, perhaps roasted garlic).
-preserved lemons.
-mixed citrus peel simmered in sugar syrup before draining and putting in a pint jar with Sabra (chocolate-orange booze).
-chicken soup with lemongrass.
-chicken with lime, mango, and cayenne (if chicken breasts, put in a green salad). [Now that I got a larger fleishig pot, this is feasible.]
-roasted beet salad with walnuts and goat cheese (would be even better if I also had golden beets).

I'm looking forward to matza tonight.

I can't believe I actually mean that.
But I do.

Chag sameach to them's that celebrate, and happy April to everyone.

Comments

[scholargipsy.livejournal.com]

Slivovitz is pure firewater; I remember swigging the stuff while ice fishing one time to keep warm. I'd be curious to try your dried peaches, but wouldn't want to have to drive home afterward. :)

[alandd.livejournal.com]

I thought it was only goyim who looked forward to matza.

OK I'm kidding, I do too, but only egg matza. And only because I don't actually eat THAT much of it. ;-)

[magid.livejournal.com]

I've tried one or two fruits already (they swelled up in the liquid, unsurprisingly), and I rather like them. Not nearly boozy enough to woozify, at least not after barely two days' maceration.

[magid.livejournal.com]

I've had many years where I just lived through the obligatory matza, and that was it, but this year it was strangely appealing. Perhaps it's my inner goy coming out or something :-).

I didn't buy any egg matza... I'm still wondering where the name came from, given that the difference in ingredients is apple juice, I think, not egg?

[alandd.livejournal.com]

You have an inner goy? :-)

I've never compared ingredients, but that's really funny.

Wikipedia rocks! From http://en.wikipedia.org/wiki/Matzo

Matzo ashirah ("Egg Matzo")
In spite of the name, "egg matzos" are matzos made with any liquid other than water, usually fruit juice, often grape or apple juice. ("Egg matzo" made with actual eggs is a rarity.) The Hebrew term for egg matzo is מצה עשירה (matzo ashirah, literally, "rich matzo"). Egg matzo cannot be used to fulfill the requirement of eating matzo at the Passover Seder. This is because such matzo would be considered "rich", while the matzo eaten at the Seder is called לחם עוני ("poor man's bread") (Deut. 16:3) (Passover products list - see section on Matzo)

Although egg matzos may be stated to be kosher for Passover, the prevailing custom among Ashkenazic Jews is not eat them during this holiday, although they may be given to the elderly, infirm, or children, who cannot digest plain matzo.

[(Anonymous)]

Juice?

As far as I can recall, Streit's egg matza is made with egg.

[magid.livejournal.com]

Last time I looked at the label, egg matza was made with apple juice (which is why it's sweeter than plain, as well as the different texture). I haven't had egg matza in years, so perhaps things have changed.