We host our family for lots of holidays — Mother’s Day, Father’s Day, Rosh Hashana, Thanksgiving, sometimes Hanukkah, and lots of birthdays — but we have never hosted a seder for Passover. As much as I enjoyed this holiday growing up, it is not one I’ve ever wanted to be responsible for as an adult with my own home. I am more than happy to cook and bring food to whatever family member is gracious enough to host, however!
I made my Apple & Almond Torte again this year, but I added the zest of one lemon to the batter, and doubled the amount of lemon juice the recipe called for. I found that my 16 oz. bag of ground almond flour was just a bit more than the 3+ cups needed, so I used the full pound. I also baked it for slightly longer, and I think all of those changes made it a more flavorful and structural sound cake.
I also made Crispy Smashed Roasted Potatoes, though I roasted mine in the initial cooking instead of boiling them. These are easy to make ahead, so they’d be good for any festive meal you have planned. Cook and smash the potatoes the night before; then drizzle with olive oil and salt and bake again 30 minutes before serving. Lots of compliments on this side dish.
Honey Spiced Chicken has become a go-to recipe for me. It’s easy, a little out of the ordinary, and easy to prepare. Since this chicken was being served along side another main dish, I chose to use chicken breasts cut into strips. I thought they’d be easy to serve for a large group, and the small size would let people get a taste of everything on the table.
With this seder done, I’m taking a break from cooking while the boys are on spring break from school. I’ll be back with a meal plan on Sunday, April 24.