it's almost halfway to the 6th annual drunken seder, but because i actually remembered to document much of the week long food prep process for this year's seder, i feel it deserves a post. the 5th annual drunken seder was the largest yet (40ish people). all food was home-made and gluten free (except the boxed matzoh). there were veggie alternatives for everything but the roast chicken, including tofu brisket (trisket) and veggie "chicken" soup.
i'm a glutard. matzoh is made from wheat. hence, i make my own.
ingredients: some form of gluten free bread flour; flax seed meal; egg; water.
one of three ten-pound briskets.
no jewish meal is complete without generous amounts of garlic.
the beginnings of trisket (tofu brisket).
perfectly hard boiled, thanks to liz's instructions. (put eggs in pot with cold water. bring to boil. boil for a minute. turn heat off. let sit for ten minutes. transfer to cold water immediately).
passover traditionally calls for roasted eggs. most people now serve hard boiled. i serve them deviled. i make mine without mayo, mainly because i find mayo disgusting (except when in a good aioli), but also because it's healthier. i generally mix egg yolk with yellow and dijon mustards. sometimes i throw in a bit of horse radish. salt and pepper, obviously. piped back into egg white with icing tip to look super classy. paprika on top.
roast chicken. carved to perfection by dan. served with a smile by adam.
almost 30 pounds of brisket. basically mom's recipe, but with a few of my own tweaks. (read: significantly more garlic).
dessert. flourless chocolate cake, naturally. i did not make it. sadly, i cannot bake. luckily adam can. and he did. and i ate it. and it was delicious.