Passover Photos & Recipes

Even though Passover was last Monday, we had our Seder on Saturday. This year my aunt and uncle joined us, so we had a full house! It was really fun to host this year, as usual.

Steph and Gordon came in Friday night. They made the matzah ball soup on Saturday morning and then went paddling with Matt while I kept an eye on the brisket.

When I went to buy brisket this week, Publix was cleared out! The butcher told me some lady had come in earlier that day and bought seven. Who does that?! I was able to pick some up at another Publix nearby. I bought about 6.5lbs for the nine of us.

Brisket Recipe:

-In a large baking pan, place baby carrots, diced potatoes (I prefer the mini red skin potatoes; I use about 10), and two small onions (chopped) in a single layer.

-Put the brisket on top, fat cap up.

-Mix 8oz tomato sauce with 1.5 or 2 cups beef broth and season with pepper, salt, garlic, and seasoning to taste (I like to use an Italian mix of seasoning).

-Pour the mixture over the briskets.

-Cover tightly with tin foil and place in an oven preheated to 300 degrees. Cook for ~5.5 hours, basting every two, and allow to rest for 30-60 minutes before eating.

You know it's done when the brisket is super fork-tender...No knife necessary!

While that cooked, I did a quick workout and then did my hair and makeup for the first time in months.

Then I set the table. As usual, my grandparents sent us a beautiful flower arrangement for the centerpiece.

We added a little plastic table to the end to make space for everyone!

Our Seders are very casual and seem to get shorter every year. I use the Haggadah we've had my entire life, where my dad highlighted the portions we read and wrote notes in the margins. We skip a lot of it and just focus on the "important stuff": the story of Passover, the Seder plate, the plagues, and how the lessons of Passover are still relevant in fighting oppression today.

Honestly, when you look at the state of the world today, I feel like Passover gets more and more significant every year.

As usual, mom made her amazing charoset. She also tried her hand at homemade horseradish, and it was singe-your-nose-hairs level spicy.

For dessert, we had the usual flourless chocolate cake I make every year. It's super easy and always a crowd-pleaser.

Flourless Chocolate Cake Recipe:

-Heat 1/2 cup water, 3/4 cup sugar, and 1/4 tsp salt, stirring until the sugar is dissolved. Set aside.

-Melt 18oz bittersweet chocolate in a microwaveable bowl, then pour into a mixing bowl.

-While mixing, chop 1 cup of butter into tablespoons and slowly add to the chocolate, one piece at a time.

-Add the sugar-water-salt mixture, still stirring.

-Finally, add 6 eggs, one at a time, to the mixture.

-Place a well-oiled 8"-10" cake pan in a large pan filled halfway with water. (I like to also use parchment paper in the cake pan because de-panning this cake is the hardest part.)

-Pour the batter into the cake pan. Bake at 300 degrees for 45 minutes. It will still look soft in the center. Chill in the fridge overnight.

The easiest way to de-pan the cake is to cut along the edges, then dip the bottom of the pan into hot water, invert the pan onto a plate and bang the bottom until you feel it loosen.

It's so rich and fudgy, a thin slice is plenty, and it pairs very well with ice cream.

This is my favorite holiday of the year! I love hosting, and each year I feel a little more confident in my cooking. I hope next year my cousins can come, too; then we'll have a full house and will need a second table!

Happy Passover from all of us!

ABK