Passover Brunch

Our celebration of Passover was not the traditional Seder, but a last day of Passover brunch!
Since this was a Sunday, we kicked off with Mimosas (made with either orange juice or home-made Meyer lemonade and Vueve Clicquot Ponsardin champagne) and almonds. Martha Stewart Living provided a delicious recipe for Skillet Matzo Brei so this was our main course accompanied by creme fraiche and Greek haroset, made with dates and green apples. NB: Yehuda matzot were used in the matzo brei since they won the recently published tasting contest by the San Francisco Chronicle. We also served steam-baked potatoes (a recipe from HomeChef), a fruit salad with tangerines and blueberries and smoked salmon.

Exotically flavored macaroons – think lavender, hazelnut and chocolate – from Boulange finished our meal!

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