This time I will just share the food list and recipes, next time I'll share more of the meaning and some ideas on how we will do this as a family.
* Unleavened Bread or Matzo Bread ~ I'll be making this recipe that Angie shared with me last year.
2 c. flour
1 tsp. salt
1/4 c. shortening
1/2 c. lukewarm water
Cut shortening into flour-salt mixture until size of peas. Add water. Knead. Let rest ten minutes. Form into two-inch balls and roll to 1/4" thick. Use heavy skillet or griddle, ungreased and very hot. Turn tortilla three times and it should be done when small dark brown spots speckle the bread.
* Charoses or Charoset (makes about 1 1/2 cups)
3 apples, coarsely chopped or grated
1/3 c. chopped almonds or walnuts
1 1/2 Tbsp. sugar (or to taste)
1/4 tsp. cinnamon
1/2 tsp. honey or 1/2 tsp. grated lemon rind
2 Tbsp. red wine (we'll be using grape juice)
Mix all together except wine or juice until desired consistency. Add juice and chill.
* Salt water
* Bitter herb: horseradish
* Sweet herb: parsley
* Hard-boiled Egg
* Roasted Lamb (This recipe is from A Return to Sunday Dinner)
Succulent Butterflied Leg of Spring Lamb with Roasted Red-Skinned Potatoes
(**He suggests having the butcher remove the bone from the meat, but leaving the shank attached and trimming away any excess fat, and butterflying for easy prep.)
**Note: I've halved the recipe to be for four servings instead of the eight listed in the cookbook.
1 3-pound leg of lamb butterflied
3 cloves garlic
1 Tbsp. fresh rosemary, chopped
1/4 c. packed fresh basil
1/8 c. packed fresh mint
1 Tbsp. cracked peppercorns
1 lemon, halved with seeds removed
1/8 c. olive oil
coarse salt to season
Place the lamb cut side up on work surface. Sprinkle garlic with a pinch of salt in a mixing bowl and use a fork to mash the garlic into paste; spread the mashed garlic evenly over the inside of the lamb and sprinkle with half of the rosemary. Lay the basil and mint over that and roll the lamb leg back to its natural shape.
Tie the lamb with kitchen twine, knotting every two inches; then tie lengthwise. Rub the remaining rosemary and peppercorns into the exterior surface of the lamb. Squeeze the lemons over the lamb and drizzle with olive oil. Cover with plastic wrap and marinate overnight or up to 24 hours in the refrigerator.
Adjust the lower rack near the bottom of the over. Remove lamb from refrigerator and sprinkle with coarse salt. Allow it to rest for 45 minutes at room temperature.
Place the lamb in a shallow roasting pan and transfer to a 450 oven. Roast for 15 minutes and reduce heat to 325 and continue to roast for one hour.
1 lb. small red-skinned potatoes
1 Tbsp. olive oil
1 clove garlic, thinly sliced
1/2 Tbsp. fresh rosemary, chopped
salt and pepper, to taste
Cut potatoes in half and toss them with olive oil, garlic and rosemary in a mixing bowl. After the lamb has roasted for one hour, scatter the potatoes around the roasting pan, sprinkle with salt and pepper until a meat thermometer reads 140 about 20-25 minutes. Remove lamb from the pan and place it on a clean cutting board; allow it to rest for 15 min. before slicing.
Increase the oven temp to 400 and spread the potatoes evenly in the bottom of the roasting pan. Allow them to cook and brown another 15-20 minutes.
Carefully cut away kitchen twine. Slice the meat with a sharp carving knife. Transfer to a platter and arrange potatoes around the meat; garnish with fresh herbs if desired. Pour all juices from pan and cutting board over the meat and potatoes.
Passover Meal Shopping List:
* 3 apples
* grape juice
* leg of lamb
* 1 lb. red-skinned potatoes
From the pantry:
* almonds or walnuts
* olive oil
Am I forgetting something? If any of you have done this before and have suggestions - I'm listening!