Confession: when I have more than four people, even if I put the food in my own bowls, I have the evening catered. This year, with only four breaking matzah and because I’ve become addicted to cooking competition TV shows, I decided to tackle the Seder myself. Here’s what I learned:
1) Timing is of the essence – don’t start heating, reheating, or cooking things for when the guests arrive – there’s a service to be done before dinner is served!
2) If you make chicken soup from scratch but add pre-made matzah balls and broth, stop there – an entire bag of wide noodles will soak up the soup even during a short service. In fact, it soaked it up faster than I could ladle the soup into bowls. Although the noodles and matzah balls were well seasoned, it is hard to serve soup when it no longer exists.
3) Don’t get excited and heat things up too early – meat resting is meat drying.
4) Amy Garber makes fantastic chopped liver. Thank G-d!
5) Mogen David and Maniwchewitz wine is sweet. Macaroons aren’t what I remember them as being from my childhood and they only put twelve pieces of candy in the dark chocolate jellied candy box now – but combining those twelve pieces with the dead macaroons can make a nice dessert platter especially if a fifth cup of wine is incorporated into the meal.
6) It’s all about family – who else would tolerate my cooking?
7) Cleaning up from four is much easier than fourteen or forty.
Anything to add from your Passover or Easter meals?