According to my web research, Passover officially ended last night. I must admit that I didn’t keep Passover after the first night Seder since we were traveling and I didn’t want to miss out on any culinary delights. However, I thought I’d share a bit about how we did celebrate.

Last Sunday, I spent the day with my mom and cousin Jami in Berkeley preparing for the next night’s dinner. Obviously, my contribution was the Matzoh Crack. When I found a six pack of HE’BREW, The Chosen Beer, at a nearby convenience store, I felt compelled to buy.

Enjoying a He'Brew while Arranging Matzoh

HE’BREW is by Schmalz Brewing Company and I must say, that while I bought the beers for the kitchy factor, I was a convert after tasting the wonderful hoppiness in each bottle.

Homemade caramel on matzoh

Caramel is so easy to make — just combine butter and brown sugar in stove top pan and voila — gooey deliciousness.

At the service, Jami enhanced the traditional Passover Seder plate with a California orange in the center. Why? She said that years ago, one of her aunts friends (a woman) was planning to lead the Seder. Someone joked that a woman leading a Seder would be as out of place as an orange on the Seder plate. What did this sassy female do? She plopped an orange in the Seder plate and went on with her bad self. It’s now tradition in the more liberal Berkeley circles.

Berkeley-style Seder Plate

Below is my mom’s delicious matzoh ball soup. She makes the most perfect fluffy (but not too fluffy) matzoh balls and the soup is created with a whole chicken, carrots, onions, celery, and parsnips. We added fresh dill too because I’m kind of a dill-a-holic. For the recipe, click here.

Mom's Matzoh Ball Soup

After dinner, we enjoyed the matzoh crack topped with crushed walnuts, pecans, and kosher salt. For the recipe, click here. Be sure to make the matzoh crack a day ahead so that it has time to set.

Matzoh Crack Porn

For breakfast during Passover, Matzoh Brie is a must. Matzoh Brie is basically just Passover French Toast. You start by breaking up the matzoh, and soaking it in cold water until it’s soft — about two minutes. Drain the matzoh in a colander.

Beat the eggs — one egg for each original whole piece of matzoh. Add as much salt and pepper as you like to suit your taste and mix in with the wet matzoh in a bowl. Transfer the mix to a hot, well buttered skillet, and cook until done, caramelizing each side, turning once.

Transfer to a plate, sprinkle the top with powdered sugar, cover with maple syrup, or cover with jam.

Matzoh Brie on Great Antique Stove

Cousin Jonah helped us stir the matzoh. It’s so easy, even a baby can do it!

A little help with the stirring