The Matzo Balls Are Coming.

This post is part of the IF-Free Zone: a commitment to blogging about something other than my infertility journey every now and then. Why blog off-topic? We are more than our infertility. So enjoy another installment in the IF-Free Zone series. Here's another peek into regular 'ol me.

. . .

I'm not sure how it happened this year, but all of a sudden, Passover is this Monday night. Rosh HaShannah felt late, Hanukkah was way late, so I guess it makes sense that Passover is wicked late this year. We have done absolutely zero prep for Passover... we haven't even bought our boxes of matzo yet!

But we need to get on it this weekend, because folks: the matzo balls, they are a-comin'.

If you're curious: they're sinkers THEN floaters.

Last year we were Passover CHAMPS. We held a Seder at our apartment and invited many dear friends. I was a cooking fiend that weekend, churning out matzo balls like they were going out of style. I could give you Larry's Mom's/Nan's recipe... but then I'd have to kill you. Larry made a (delicious) brisket. There was charoset and fresh-made maror and even vegetarian options!

This year... well, we're skipping First Seder on Monday night because Larry has a Masons meeting he can't miss. So we're hosting Second Seder, the first in our new home, on Tuesday night. So far we have six people coming and we haven't even picked the menu yet.

This should be an interesting weekend. I need to get a jump on the matzo balls and the soup, because they taste better if they've had a couple of days to soak in the flavor. But I also need to finalize our menu and do the shopping. We should also probably, yanno, clean the house too. That would be good. Somehow we plan to squeeze all of this in while painting our bedroom.

Now, painting wouldn't be such a challenge if we didn't also have to paint our bed (that Larry made himself right after we moved in) and if we didn't have to paint the very awkard, very high catherdral ceiling walls in our bedroom either. Thank goodness Monday is Patriot's Day here in Massachusetts, a state-wide holiday that just happens to be when the Boston Marathon is run every year.

It's going to be a busy weekend for sure.

I do have a question for the masses, Jewish or otherwise: I have two vegetarians joining us this year. I'm making separate matzo balls without chicken schmaltz and a veggie-based broth for them, but I'm at a loss for a vegetarian entree for  them. Last year I made parmesan-stuffed portobello mushrooms, but I'd like to try something different this year. Any tips or ideas on some delicious vegetarian entrees for Passover?

Alright, I can't wrap this post up without sharing at least one recipe with you; I've been going on and on about food, so it's only fair. A little backstory to this recipe: Larry's uncle's ex-wife apparently made some delicious Passover layer cake with full sheets of matzo and delicious frosting. For the last 14 years, at every Passover Seder at his parents' house, I've been hearing about Dahlia's "amazing Passover cake." The funny thing is, no one had the recipe. So when she left the family, the recipe went with her. And still, this Passover cake gets mentioned at every Seder table with the Zolls. I have been mystified and intrigued by this "amazing Passover cake," and last year I made it my mission to find the recipe.

After getting descriptions from both Larry and his mom, I set about Googling and found this recipe from AllRecipes.com. I made it last year, and as Larry took the first bite, you could see the years of nostalgia flooding back to him. I had found Dahlia's cake.

So here now is a near-diabetic coma-inducing Passover dessert to make this week. I've tweaked the recipe I originally found so that it's basically guaranteed to send your glucose through the roof.

Dahlia (and Miriam's) 7-Layer Passover "Cake"
I realize it looks unassuming. It's basically just sheets of matzo soaked in alcohol layered with buttercream frosting. I know, I know and yes - it is that good.

I am full of sugar and joy.

You will need:

• 3 1/2 (1 ounce) squares bittersweet chocolate, chopped
• 1/2 cup butter softened (because margarine is a cop-out)
• 1 cup superfine sugar (confectioners' sugar can work for this)
• 3 egg yolks
• 3 egg whites
• 8 matzo sheets
• (750 mL) bottle kahlua, kahlua creme, Bailey's or Godiva liqueur (or... all of these.)
• 1/4 cup finely chopped nuts (optional)

 To make the frosting:

1. Melt chocolate in a small bowl in the microwave by heating at 30 second intervals, and stirring between each one. When chocolate is almost melted, just remove from the microwave and stir until smooth. Set aside. You can also melt the chocolate with a double boiler if you have one (my preferred method and I don't have a double boiler; I do a smaller pot resting in a larger pot with about an inch of water in the bigger pot.)
2. In a stand mixer, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time until well blended.
3. In a separate bowl, whip egg whites with a pinch of superfine sugar until stiff.
4. Fold the melted chocolate into the creamed butter/sugar mixture, then fold in the egg whites.

To assemble the cake:

1. Pour 1/4 of your potent potable into an 8x8 inch baking dish. Soak one of the matzo sheets briefly on both sides, then remove to a serving platter. If you soak too long, it will break apart and become hard to work with.
2. Spread a thin layer of the chocolate cream over the soaked matzo. Continue soaking and layering the matzos and chocolate cream, leaving enough of the chocolate mixture to frost the sides when finished.
3. Break up the process by having a sip of your potent potable from a separate glass. Add more alcohol to the dish as necessary for soaking.
4. Optionally: press chopped nuts onto the sides, or sprinkle them on top for garnish. I'm not a fan of chocolate and nuts, so I skip this step.
5. Refrigerate overnight to allow everything to soak in and become amazing.
6. Upon eating, just try not to have your eyes roll back into your head with each bite. I dare you.