This weekend I was headed to a potluck Oscar party at my friends Penny and Bill’s house. Penny is a wonderful cook and Bill might be even more obsessed with Cooks Illustrated than I am. Penny asked me to bring bread but I also wanted to try making something new since I would have a crowd ready to eat it. I was pursuing Chow.com’s Oscar party guide and came across their recipe for Orange Marmalade Truffles and decided to give them a try.
I have also been contemplating Passover foods since my local grocery store has started stocking the wide array of Manischewitz and Kedem kosher for Passover prepared foods. If you thought my views on the kosher food business couldn’t get more vitriolic, you have never talked to me (or Dafna, for that matter) about kosher for Passover food. Gordon probably still has PTSD from the year Dafna and I threw temper tantrums outside his office yelling “we hate Passover” as he calmly tried to review the intricacies of the eating rules and we became more and more grossed out at the foods available. The scariest options tend to be the desserts and sweets with an odd array of candies and baked goods you would never consider edible any other time of year. In reality, I love Passover. Much like my fondness for Thanksgiving, I find holidays that revolve around meals and some table-side ritual, with little other requirements, to be the most fun. And much like the rest of kosher food, kosher for Passover food can still be very tasty if you start with fresh ingredients and make it yourself. As I read the recipe for the truffles I realized with minor adjustments you could make these for Passover as an alternative to the horrifying cakes and cookies made from matzo meal. I, on the other hand, enjoyed them with a little side of George Clooney in a tux.