Regardless of the time of year, though, there are many traditional Passover foods that I eat throughout the year. Here are just a couple recipes I have copied from The Hansen Family website, for two of my favorites, a matzo farfel kugel and a charoset:
Matzo Farfel Kugel
From the kitchen of my mother of blessed memory, Pearl (Perel) Paula (Pola) Lerman Hansen, may she rest in peace.
2-cups matzo farfel
2/3 cup sugar or (less)
3-Tbsp. salad oil or schmaltz
3-egg whites, stiffly beaten
2-onions, grated or chopped
Soak the farfel in cold water for a few minutes, drain.
Beat egg yolks and sugar together until thick.
Stir in the salt, oil and farfel and onions.
Fold in the egg whites, turn into a greased 1 1/2 quart baking dish.
Bake in a 350 oven, 30 minutes or until browned.
Roland’s Favorite Haroset
4 pared apples
1 cup chopped walnuts
1 tsp. cinnamon
4 Tbsp. grape wine
Chop all ingredients, add wine, mix well and refrigerate.
(Spread a dab on a small piece of Matzo and enjoy. What the heck! – Have as much as you want.)
This year, for the first evening of Pesach, my wife Judy Rosenberg Hansen and I will be the guests of my cousin Alyce Goldman Segall (daughter of Sylvia Cohen Goldman and Roy Goldman, may they rest in peace) and husband Stewart Segall. How Wonderful!!!!
Bonus link for today courtesy of Roland’s Ramblings: