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Glamorous Gold

Table designed by Irwin Weiner of www.design2share.com
Photographed by Simon Scheiner of www.theperfectportrait.com

1.Flowers by Flowers by Debbie, available at www.debbieflowersonline.com

2. Glamorous gold charger, by Two Lumps of Sugar, available in our shop, $18
Large tempered glass black plate, by Two Lumps of Sugar, available in our shop, $12
Medium paisley gold and clear plate, by Two Lumps of Sugar, available in our shop, $10
Small black and gold rimmed plates, by Two Lumps of Sugar, available in our shop, $6
Black Jewel Acrylic Stainless Steel Cutlery (set of 16 pieces), available in our shop, $20
Organza napkin by Kim Seybert, available at www.kimseybert.com $28
Tablecloth by Mona, available at www.lagoonlinens.com $324

3. Streit’s matza, available at supermarkets nationwide

4. Seder Plate, by Esther Shahaf, available in our shop, $224

5. Segal Cabernet Sauvignon, available at www.onlinekosherwine.com $18

6.Beaded Kiddush cup, by Esther Shahaf, available in our shop, $110

All Passover items in our shop are 15% off, use code PASSOVER15.

3 pints strawberries ….
6 tablespoons plus 1 ½ tablespoons sugar
2 cups pareve whipping cream
1 teaspoon finely grated orange zest
3 cups (about 8 ounces) crumbled, store-bought coconut macaroons.

Mix strawberries and 6 tablespoons of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.
When ready to assemble dessert, beat pareve cream and orange zest to soft peaks, gradually adding remaining 1 ½ tablespoons sugar.
Pour 6 tablespoons of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.
To assemble, choose size goblets that hold at least 12 ounce; in each, make two layers in the following order; scant ¼ cup macaroons, scant ¼ cup pareve cream, ¼ cup strawberries. Refrigerate until ready to serve, up to 2 hours.

Ingredients:
Vegetable oil spray
1 can (15 ounces) sliced carrots, drained
1 can (8 ounces) crushed pineapple in juice, drained
2 apples, cored and chopped
1/2 cup matzahh meal
1/4 cup dried cranberries or raisins
3 large eggs, separated
1/4 cup slivered almonds, toasted
1 teaspoon cinnamon
1/2 teaspoon ground coriander

Heat oven to 350°F.
Coat an 8×8-inch baking dish with vegetable oil spray.
Combine sliced carrots, pineapple, apples, matzahh meal, cranberries, slightly beaten egg yolks, almonds, cinnamon and coriander in a medium bowl.
In a separate bowl, beat egg whites until stiff; gently fold them into the carrot-pineapple mixture. Pour into the baking dish; bake for 50 to 60 minutes, or until lightly browned.
Servings: 12

1 (32 ounce) bag frozen broccoli florets, defrosted
1 cup lite mayonnaise
1 cup water
4 eggs
1 tablespoon onion soup mix
1 tablespoon chicken soup mix (pareve)
1 tablespoon pine nuts

Preheat oven to 350 degrees. Mix all ingredients very well. Pour into 9 x 13-inch pan and bake until solidified and golden – about 1 hour and 15 minutes.

This is adapted from The New York Times Passover Cookbook.

2 yellow peppers
2 red peppers
½ cup olive oil
2 tablespoons red wine vinegar
Salt and pepper to taste
40 fresh asparagus spears

Cut the peppers in quarters and boil in separate pans until soft. Drain. Combine the red peppers with half the olive oil, 1 tablespoon red wine vinegar and salt and pepper. Purée. Do the same with the yellow peppers. Place in separate containers and refrigerate. Steam asparagus until tender – between 5 and 10 minutes. Drizzle with olive oil and sprinkle with about ½ teaspoon salt. Cool and refrigerate. Bring all ingredients to room temperature before serving. Drizzle red pepper coulis and yellow pepper coulis over aspargus, either on individual plates or in one large dish. Beautiful and delicious.

Yield : 6 servings

3 pints strawberries, half-small sliced
6 tablespoons plus 1½ tablespoons sugar
2 cups pareve whipping cream
1 teaspoon finely grated orange zest
3 cups (about 8 ounces) crumbled, store-bought coconut macaroons

Mix strawberries and 6 tablespoons of the sugar in a bowl, let stand until berries release their liquid, 30 to 60 minutes. When ready to assemble dessert, beat pareve cream and orange zest to soft peaks, gradually adding remaining 1½ tablespoons sugar. Pour 6 tablespoons of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.

To assemble, choose 6 goblets that hold at least 12 ounces, in each, make 2 layers in the following order : scant ¼ cup macaroons, scant ¼ whipped cream, ¼ cup strawberries. Refrigerate until ready to serve, up to 2 hours.