During this Passover season, I was invited to share the Seder dinner at my neighbor’s table. The traditional Passover meal is grounded in history, and all of the food components have symbolic meanings. The Seder plate comprises foods that serve as stand-ins to retell the story about the journey from slavery to freedom. One plate around which people gather together has the all the makings of a communal meal, which happens to be my favorite blog theme (fondue, shabu shabu, injera, and raclette)!
As the dinner progresses from past to present, I wanted my contribution to honor traditions. As grain and flour are absent at a Passover meal, and eggs, orange, nuts signify new beginnings; I combined as many of the ritual foods to end on the sweetness of hope.
(Adapted from Mark Bittman’s Lemon-Almond Tart)
Eggs – 4
Ground almonds – ½ cup
Sliced almonds – ½ cup
Cream – ½ cup
Sugar – ¾ cup
Oranges – 1 ½, juice and zest
Butter – 2 tbsp
Powdered sugar – for decoration
Kosher Salt – ¼ tsp
- Heat the oven to 375ºF.
- Process the almonds in a food processor to a fine flour-like texture.
- Juice the oranges and zest the skin.
- Beat the eggs in a bowl.
- Add the almonds, cream, sugar and zest to the bowl. Mix well.
- Add the orange juice and mix.
- Melt the butter in an ovenproof skillet. When the butter has melted, add the egg-almond mixture. Cook until the sides of the egg mixture start to firm up.
- Remove from the stove and transfer to the hot oven.
- Cook for 10-12 minutes, until the mixture is lightly browned.
- Remove and set it under the broiler for 30-40 seconds, for a caramelized brown.
- Decorate with powdered sugar.