The fish, the soup, the turkey, the brisket … it’s beginning to smell a lot like Passover.
It’s no wonder that this is the holiday celebrated by most Jews all over the world. The story and traditional foods remain in families generation after generation.
By now, most menus have been carefully planned, shopped and cooked. It’s never too late, though, for a few sweet additions. Most caterers have been busy for weeks promoting their holiday specialties.
Gourmet Again, in Pikesville, offered samples of its “homemade” gefilte fish and I thought it was delicious. Although I make my own, if I were in the market to buy, theirs would be my choice.
But the real treasure for Passover is Gourmet Again’s Matzot Brittle. It is “to die for!” (and a great hostess gift).
The award for creativity this year must go to Classic Catering for its Egyptian Charoset. It is shaped into a pyramid and delicious. And Classic Catering was nice enough to share this easy recipe. You could use your own recipe, perhaps with apples, as long as it is firm enough to shape. I also added a few recipes of my own.
Ilene Spector is a local free-lance food writer.