WE’RE HAVING FABULOUS PASSOVER RECIPES AND PLAYING SEDER GAMES!

I’m not really one to overwork a topic.  So I’m not going to start this PASSOVER POST with a lesson on why we celebrate Pesach each year. 

If you’re reading this post, you probably already know.  I’m not trying to “go rogue”, I swear!  It’s just that I have so many great Passover ideas to share with you, I figured you could read that stuff on someone else’s website.  True that?  

After all, I’m an Entertaining Diva, not a history teacher!

So, to that end, lets talk about your Passover invitations and tablescape decor first. 

PASSOVER SEDER PRINTABLES – Matching Seder Invitation, Guest Place Cards & Napkins Rings

 

I just love to have a “theme” when I give a party in my home.  When inviting friends and family for a Passover Seder, it seems fitting to do the same.  This year I chose a “desert” theme with pyramids and camels on a “matzah” background.  How cute is that?

PASSOVER GAME – “I’M GOING TO JERUSALEM, AND I’M TAKING A …”

My inspiration came from a game we play during our Passover Seder, “I’m Going to Jerusalem, and I’m Taking A (insert item)”.  We began this tradition many years ago when I hosted my first Passover Seder as a Jew-by-choice.  In other words, I converted.  

Wanting to show our boys what fun and how important Passover is to our religion, we made pillows for “reclining” in our seats with matching napkins.  They’ve since been passed along to our oldest son now to carry on the tradition.  No pics I’m afraid, as we’re not in the habit of recording our Seders pictorially.

So, I was also keen to do a Seder that had fabulous renditions of the traditional Seder dishes, but also make it fun for our two young sons. The game is played with each guest saying the phrase and inserting an item with the correct letter of the alphabet.  You then add your item to the growing list, attempting to remember all that came before.

• Jay – “I’m going to Jerusalem, and I’m taking an APPLE.
• Nan – “I’m going to Jerusalem, and I’m taking an APPLE and a BABA (date filled cookie)
• Matt – “I’m going to Jerusalem, and I’m taking an APPLE, a BABA, and a CARTON

Because everyone has, by ceremonial requirement, drunk a bit of wine, the game can get very loud and silly.  The more guests you have, the easier it is to get through the alphabet, but everyone has a great time.  Why not try “I’m Going to Jerusalem” at your Passover Seder this year?

I’m still conceptualizing my final Seder tablescape at this point in my planning, though.  Maybe a few yards of natural color muslin running down the center of the tables as my “desert” landscape… There might be some pyramids showing up too.  We’ll see what I can come up with!

FOR THOSE OF YOU WHO WANT A MORE TRADITIONAL INVITATION …

For those of you who might want a more “traditional” Passover Seder Invitation, I created a lovely invitation for you too!  Just download the PDF and print your invitations on 8 1/2″ x 11″ white card stock.  It’s as simple as that!  THIS INVITATION CAN BE DOWNLOADED BY CLICKING ON THE IMAGE

Now you just need to download the FREE PDFs, print, cut out and you’re in business.

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HAVING HOUSE GUESTS FOR PASSOVER WEEKEND?  HERE’S BREAKFAST!

CHREMSLACH – TWO WAYS (mazto pancakes)

Making Chremslach is so fast and easy, they should become part of your weekend breakfast routine all year long. 

But especially during Passover, when leavened bread is not consumed, these “gourmet” matzo pancakes are a special treat for breakfast for a quick “Pesach” snack.

The variations are endless, whether you add to the pancake batter itself or go nuts with toppings.

Either way, you’ll want to make some this Passover, especially if you’re hosting guests for Passover weekend.

Here’s the impossibly easy “base” recipe for Chremslach:

4 sheets matzo / 1/2 cup matzo meal / 4 large eggs, beaten / 1/2 tsp. salt / 2 tsp. honey / unsalted butter for frying

• Crush mazto into a medium bowl (make the pieces fairly small for more uniform pancakes) and add matzo meal. Stir to combine.
• Add enough cold water to saturate all the matzo.  Let stand for 2 minutes.  Drain, squeezing out any excess water and return to bowl.
• Add beaten eggs, honey and salt to the matzo and mix well to thoroughly combine into a rough batter.
• In a large nonstick skillet, melt 1 Tbs. butter over medium heat.  Scoop out 1/3 cup of batter into skillet, pushing down to form round pancake shape.
• Cook until golden brown on first side, flip and cook for 2-3 minutes longer, or until second side is browned.  Continue with remaining batter.  Add additional butter as needed between batches.
• Keep finished pancakes warm in a 300 degree oven, lightly covered with foil while finishing cooking the matzo pancakes.  

Banana-Caramel Chremslach/Matzo Brei

1/2 cup brown sugar / 4 Tbs. unsalted butter / 2 Tbs. heavy cream / 2 ripe bananas / toasted walnuts (optional)

• Melt butter in a small skillet over medium heat; add brown sugar, stirring until completely melted
• When sugar mixture starts to bubble, whisk in heavy cream and continue to cook, whisking until thickened into a sauce
• Slice bananas; add to caramel sauce and reduce heat to low
• Cook bananas in sauce for 2 minutes
• TO SERVE:  Top each matzo pancake with caramel-banana sauce; garnish with toasted walnuts if desired.

Vanilla Sugar & Berry Compote Chremslach

Vanilla sugar / 2 cups berries (fresh or frozen) / 1/2 cup sugar/ 1/4 cup water / 1 Tbs. fresh lemon juice / 1/2 tsp. salt / 1/2 tsp. almond extract / kosher thickener like (INSERT) / toasted sliced almonds (optional)

NAN’S TIP: Make vanilla sugar by combining 2 vanilla beans and 2 cups granulated sugar in mason jar.  Store for 2 weeks, shaking every few days.  As you use the vanilla sugar, add plain sugar to the jar, shaking to thoroughly combine.  The beans will flavor the sugar for up to 3 months.  Replace the beans and use the old ones in a recipe that calls for vanilla bean seeds. 

• Combine berries, sugar, lemon juice, and water in medium saucepan over medium heat
• Cook, mashing berries with a fork a few times, until the mixture begins to break down into a sauce
• Remove from heat, add almond extract and thickener.  Stir to combine well.  Mixture will continue to thicken as it cools.
• TO SERVE:  Top chremslach with a spoonful of vanilla sugar, place a dollop of compote over and sprinkle with almond slices if desired

CHICKEN LIVER MOUSSE ON MATZO WITH DATE JAM FOR YOUR SEDER’S APPETIZER 

If you have a crowd of chopped liver lover’s, then this recipe will satisfy them all!  It’s one of the Passover recipes that are sure to please everyone at your Seder table. 

Have you ever tried fig jam on a cheese platter?  That lovely combination of sweet and savory is tantalizing paired with a nice crisp white wine.

Now, take that same mindset and apply it to chopped liver.

Think of the smooth liver pate, with a little dollop of date jam piled on top of a crunchy piece of matzo.

 If that doesn’t sound fabulous, adjust your mindset!  (unless you’re not a fan of chopped liver, of course!)

You can serve it family style in a crock slathered with date jam, or be a little fancy and serve it as an individually plated appetizer.  It’s entirely up to your style of entertaining!

You’ll find this Passover recipe at the bottom of this post.

SPANISH ASPARAGUS VINAIGRETTE FOR PASSOVER SEDER 

Simple ingredients, in a simple preparation equals a sublime flavor equation that takes subtle Spring asparagus to new heights.

The acidic dressing, when poured over crisp-tender asparagus, and topped with thick wedges of jammy eggs transforms the dish into a trip to the Jewish Catalan communities of Spain.

What a lovely addition Spanish Asparagus Vinaigrette would make to your Passover Seder dinner.  

Click on the link, print out the recipe and then check “find Seder side dish” off your Passover planning list!       Spanish Asparagus Vinaigrette

PASSOVER IS A FABULOUS TIME TO DISCOVER  YOUR “HOSTESSING STYLE”

Not everyone loves planning parties and functions in their home.  I do.  Many of my friends do too.  You, maybe not so much.

Have you ever wondered why you get a twang in your stomach when someone mentions having a BBQ at your place?  Or maybe you love the “idea” of entertaining in your home, but don’t know where to start.

Those lifestyle magazines make it all look so glamorous and effortless, don’t they?  Unfortunately, parties don’t just “pop-up” like my favorite local clothing designer’s store does each Spring.

It just takes a little inspiration, planning and then some focused attention.  But it’s not impossible to do on a regular basis.

You just need some great tutorials, the right planning tools,  fabulous recipes and complete instructions.

AND THAT’S WHERE “THE LIFESTYLE DIVA” COMES INTO YOUR LIFE!

Ingredients For A Fabulous Life is dedicated to helping you become the stylish hostess “with the mostess”, you’ve always wanted to be!  (and you’ll know exactly what outfit to wear too!)

 

Chicken Liver Mousse on Matzo with Date Jam

Yield: 2 cups

Prep Time: 15 minutes

Cook Time: 25 minutes

Additional Time: 3 hours

Total Time: 3 hours 40 minutes

Smooth liver pate, slathered on a crunchy piece of matzo, then topped with a dollop of date jam... now that's some great chopped liver!

Print

Ingredients

• 1 stick unsalted butter (or melted chicken fat if you can get it)
• 3 large shallots, finely chopped
• 1 lb. chicken livers
• 1 tsp. kosher salt
• 1 tsp. fresh ground pepper
• 2 bay leaves
• 1/4 cup brandy
• 1 tsp. thyme
• 3 large hard-cooked eggs, chopped
• 2 tsp. red wine balsamic vinegar
• 1/2 stick melted butter
• DATE JAM
• 1/2 lb. Medjool dates, pitted and diced
• 1 Tbs. shallot, finely chopped
• 2 Tbs. red wine vinegar
• 2 Tbs. sugar

Instructions

1. In a large skillet, melt the butter or chicken fat, add shallots and bay leaves and cook over medium heat until they begin to caramelize. (about 12-15 minutes) Add brandy and thyme and cook, stirring occasionally, until brandy has evaporated. Remove from heat and place in a bowl. Remove bay leaves and discard.
2. Add livers to pan and season with salt and pepper. Cook, stirring often until they are just cooked through, but still pink in the center.
3. In a food processor, pulse the eggs a few times, then add the livers (with cooking liquid), onions and the remaining ingredients, except melted butter. Pulse mixture a few times, add remaining melted butter and process until smooth. Taste, add salt and pepper to taste.
4. CHILL FOR AT LEAST 3 HOURS BEFORE SERVING
5. DATE JAM: Place dates, vinegar, shallots and sugar in a small saucepan over medium heat. Add 1/2 cup water and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally until dates are soft and mixture begins to break down. About 6-8 minutes. Remove from heat and cool for 5 minutes. Process in a blender or food processor until smooth. Serve with Chicken Liver Mousse and Matzo.

Notes

CHICKEN LIVER MOUSSE WILL KEEP UP TO 3 DAYS IN REFRIGERATOR.

DATE JAM WILL KEEP UP TO 7 DAYS IN REFRIGERATOR

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 403Total Fat 23gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 8gCholesterol 435mgSodium 412mgCarbohydrates 31gFiber 3gSugar 25gProtein 17g

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