[Sca-cooks] Matzoh flavors

[Morgan Cain (Ansteorra)]

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After I said:

> "We serve matzoh," I answered.  And she dithered
> some more.  So I assigned her to bring fruit salad,
> juice, milk, butter, and several kinds of matzoh.

Phlip asked:

>>How many flavors are there? I was only aware of
>> two-plain, and with salt. I rather like matzoh,
>> actually, but then I like most crackers....

And Phillipa answered:

>>  plain matzoh
>>  whole wheat matzoh
>>  egg matzoh
>>  oatmeal matzoh
>>  chocolate covered matzoh
>>  "shmurah" matzoh  (very specially watched matzoh)

Also onion ones (Adamantius remembered these, I note in a later message), and the "everything" ones that are my favourite (with salt and onion and other good things).  I too like matzoh a lot, especially the egg and everything ones.  And since I'm Ashkenazic, that's about the only starch I can eat for the duration.

Back on the subject of desserts:  A couple years ago, my Temple had a woman in to talk about Pesach desserts.  And she was frankly rude about compote, saying it was good only to counteract the binding effect of matzohs.  Which told me two things:  (1) she never butters her matzoh, and (2) she doesn't know how to make a good compote.

I remember her emphasis was on meringues, whipped cream things, and flourless chocolate cake.  So I guess a Pavlova, while not a birthday cake, would be a perfectly acceptable dessert.  Or this hazelnut-mocha cream concoction that has layers of hazelnut meringue sandwiches with the mocha buttercream - you have to make it a bit ahead so the cream softens the meringue.

And my favourite trick for good compote is to cook it in wine, at least partly.  The blackberry I usually get for the charoset (old family recipe) is a good option.

                                        ---= Morgan

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Life is something that happens when you can't get to sleep.
                        ---= Fran Lebowitz


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