The Shiksa’s Passover Potluck is a unique annual online event. I’ve invited my friends, both Jewish and non-Jewish, to share recipes that are kosher for Passover. My goals are simple– to foster mutual understanding between different cultures, to introduce you to my foodie friends, and to share yummy recipes and cooking ideas for Passover! To learn more about the Passover holiday, click here. To learn about what makes a recipe kosher for Passover, click here. To check out the other Passover Potluck recipes, click here.
Since starting my blog, I’ve learned how important beautiful photography is. Food photos are part of what draw you in to a culinary website– they catch your interest and make you hungry for more. Good photos do more than just showcase food, they tell a story. That’s why I was immediately drawn to Lori Lynn’s blog Taste With The Eyes. Lori Lynn is a master of telling stories through her images. For our Passover Potluck, she is sharing her delicious recipe for Saffron Matzo Balls, an exotic twist on an old favorite. Enjoy! ~ Tori
Lori Lynn says:
Passover Potluck? Count me in Tori! It is my absolute pleasure and such an honor to be invited to contribute a Guest Post for my favorite Jewish holiday, Pesach, on my favorite Jewish cooking blog, The Shiksa in the Kitchen. I’ll bring the Matzoh Ball Soup. See you at Sundown!
Our Beautiful Passover Seder Table
The Passover Seder Table is not simply a place to tell the story of the Exodus and to eat dinner. The Table is symbolic in and of itself. It is a place where memories are made and traditions are taught. It is where we gather with family and friends, and perhaps strangers too, to celebrate our freedoms.
The care with which my sister-in-law sets her Table reflects the solemnness and seriousness of this holiday. The vibrancy and beauty of the Table reflect our gratitude to God for taking us from slavery to freedom, from sadness to happiness, from pain to joy, from darkness to light.
Fresh flower arrangements that mirror the color scheme make the table especially spring-like and festive. We celebrate the bounty, joy, and beauty of Spring.
When our guests arrive just before sundown, they are always surprised and delighted by Kristy’s table. And of course, by then, I’ve photographed the table from every angle for Taste With The Eyes, a visual food blog where the image is meant to titillate and inspire the cook – highlighting fabulous restaurants, unique ingredients and dishes, and stylish entertaining. I’m hoping you can stop by Taste With The Eyes after the Passover holiday this year to see photos of our 2012 Table. It is going to be a dazzler!
Choosing a Passover dish to share with the Shiksa was easy. Yours truly has been the chef at my brother and sister-in-law’s home since the honor of hosting was passed to them in 2001. My brother, Don, conducts the Seder for 32 guests every year. Kristy sets the most beautiful table and prepares the haroset, and I cook, with much appreciated help from my nephews, cousins, and friends.
We read from the Haggadah. We recite the blessings. We retell the story of our ancestors’ Exodus from Egypt. We dip the karpas, twice. My nephew, Jett, 7, will ask The Four Questions in Hebrew. We sing. We drink wine. We eat. We laugh. We get teary-eyed as the story of our journey to freedom is being retold all over the world on this day.
After rolling over a thousand matzoh balls between my palms over the last decade, it is this fluffy beloved dumpling of Passover that I must share at the Potluck. But mine is not an ordinary matzoh ball, this one is infused with saffron. Lots of saffron. So beyond their beautiful rich color, these matzoh balls taste exotic, mysterious. Perfect for the retelling of our ancient story…
Wishing you a holiday bright with the beauty of traditions and all the blessings of being together…
Happy Passover My Friends!
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- Grind 0.02 oz. saffron threads using a mortar and pestle.
- Blend 2 large eggs with 2 T. good olive oil. Stir in saffron.
- Let saffron infuse the egg/oil mixture for about 10 minutes. Stir again.
- Add one packet (2 1/2 oz.) matzoh ball mix. Mix well.
- Place matzoh ball mixture in refrigerator for 15 minutes.
- In the meantime bring a large pot of water to a boil.
- Roll chilled matzoh ball mixture into eight balls.
- Drop balls into boiling water. Cover. Lower the heat to medium low (not simmer).
- Cook for 30 minutes, do not lift lid while cooking (no peeking)!
- Place carrots and chopped parsley in a shallow bowl. Add matzoh ball then ladle hot chicken soup into the bowl.
- If you'd like to try Lori Lynn's chicken soup recipe, click here.