Tonight is the first night of Passover and I am so excited (note: that was not sarcasm… shockingly). Each year Stephen and I join a family friend for the holiday and we have so much fun. There is a lot jokes, drinking, and shenanigans involved in our seder and I wouldn’t have it any other way.
If you are unsure of what activities go on during a seder, please consult the graph below:
One of the dishes that is served at every seder is charoset (haroset). Traditionally charoset is made with walnuts, wine, cinnamon and apples. As a kid I despised this part of of the seder plate but as I have gotten older I have learned that I actually love it! Each year I make my own batch and nibble on it with matzo. This year I changed it up a bit and the results are wonderful.
3 figs chopped
3 dates chopped
5 small apples chopped
1/4 c raisins
1/3 c of chopped walnuts (kosher for passover- available at Whole Foods)
1/4 c of assorted nuts (kosher for passover- available at Whole Foods)
1/2 tbsp of cinnamon
Kosher red wine (I don’t have an exact amount because I add as I go)
- Place chopped dried fruit and nuts into a air tight container and mix.
- Pour chopped apples over mixture.
- Sprinkle with cinnamon and stir.
- Slowly Pour wine over mixture.
- The fruit will absorb the wine so do not over soak.
I also decided to give macaroons a whirl. I found a gluten free recipe that used quinoa and coconut shreds, however the recipe was a total bust. The cookies lost their form and did not work. I followed the directions exactly (which is probably where I went wrong). I adapted the recipe and made it work. I present, gluten free (somewhat healthy) coconut macaroons!
Coconut Quinoa Macaroons 2.0
5 Trader Joes Fancy Dates
1 c of cooked quinoa
1/4 c of honey
3 large eggs whites
1 1/2 c coconut shreds
1. Bring a pot of water in a boil. In the meantime mix together the egg and honey in a bowl (this bowl needs to fit over the pot). Once water is boiling bring egg mixture to the pot and whisk mixture. Once egg is warm remove from heat and stir in quinoa and coconut. Place mixture in the fridge for at least an hour.
2. Line a baking sheet and grease it. Place mixture on baking sheet (doesn’t need to be fancy). Place in oven at 350 degrees for about 10 minutes. If mixture if beginning to crisp then it is ready to be removed.
3. Remove mixture from oven and let cool. Meanwhile, pit the dates and then mash. Roll the dates into small balls.
4. Coat the balls with the quinoa mixture. Place balls onto greased baking sheet and place back into the oven for about 10 minutes (once balls crisp). Remove balls and let cool before moving.