Tuesday, March 30, 2010

Leftover Passover

Last night's Seder left me with a lot of leftovers. I make no claims at being the world's foremost scholar on Jewish tradition (a shock to most of you, I know) but I'm of the understanding that some Jews celebrate Passover with two meals on the first night and the second night of Passover. Some celebrate only the first night. Given that I enjoy nothing more than a reason to make something particular for dinner I opted to follow the former method of Jewish Passover celebration.

I roasted a half chicken with some horseradish and paprika. I did this because these are ingredients that in my admittedly ignorant view view are appropriate for a Passover Seder. Also a part of any leftover Seder dinner: the remaining roasted potatoes and spring onions with mushrooms from the night before.

The result was the most intensely brown dinner you could possibly imagine. Even Paula Deen couldn't conjure up a dinner quite this brown.

There was plenty of chopped liver left over from last night but I served up some leftover charoset instead. The chopped liver mysteriously and unfortunately slipped out of my hand when I tried to plate it up. I bobbled it for a few seconds and it landed right in the trash! Can you believe it? Some luck I have! What are the odds?

I made the charoset with red wine, raisins, Granny Smith apples, cinnamon, pecans, and pistachios with just a little of this delicious honey form New York.

I only had 20 minutes to prepare dinner tonight. I generally heat the oven up really hot then throw dinner in, turn the oven off, and go pick up Jen from the train station. I've become a master of this cooking method over the past few months.

To wrap up we had a little leftover matzoh crunch. Seeing that I made enough for sixty people I think we're going to be eating this treat nightly.

Perhaps we'll still be "enjoying it" by the time Rosh Hashanah rolls around.


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