Sunday, April 15, 2012

Dayenu


If I had to give up eating matzo ball soup, singing the mah nishtanah, making charoset and horseradish sandwiches, and everything else I love about Passover, but I still was able to have a big slice of Mama's Passover hazelnut torte with mocha frosting and raspberry sauce... it would be enough.


And for more Passover goodness, see last year's dinner and cake and the recipe for Mama's amazing mocha frosting

Wednesday, April 11, 2012

Easter Eggs at Pesach

Because it's all about blending cultures, isn't it?


This year we made some very pretty onion skin eggs. I started with a few plain white eggs, then wrapped them in red and yellow onion skins, with a few little leaves thrown in for good measure. I tied them tightly with rubber bands. I boiled them just like normal hard cooked eggs. The water turned dark purple from the red skins and the result was beautiful, all-natural tie-died Easter Eggs.