Wednesday evening marked the beginning of Passover, the holiday that tells the story of freeing the Jewish people from slavery in Egypt. Each spring we retell the Passover story in the form of a seder or "ordered" dinner. Many of the foods we eat represent elements of the old story. We have charoset, a mixture of chopped apple, dates, raisins, nuts, wine and honey that reminds us of the mortar used to hold stone buildings together. Salt water represents tears shed, bitter herbs (like horseradish) remind us of the bitterness of the slaves--and of course, the matzoh, or unleavened bread--for which there was not enough time to rise.
We visited friends for one seder and hosted another at our home. We served the traditional Matzoh Ball Soup and a chicken and potato dish, veggies and fixins. For dessert, we had our family specialty which we call Frozen Strawberry Fluff--a whipped meringue made with strawberries and then frozen and eaten like a sorbet. The history of this family specialty was my mom's effort to get some fresh fruit and lightness into the holiday! Simple to make, low in fat and calories, and cholesterol free, it's
soooo refreshing for a holiday laden with lead-like concoctions
and chocolate as a reward for following age-old traditions. Thanks to mom (now Bubbe), this favorite is enjoyed at all our family seders across the country! Using pastuerized dried egg whites makes it free from bacteria too. Here's the recipe:
Bubbe's Frozen Strawberry Fluff
4 teaspoons dried egg whites (or equivalent for 2 egg whites)
1/4 cup water (or amount as directed on package for 2 egg whites)
1 pint fresh strawberries, cut up
1/2 cup sugar
dash lemon juice
Put all ingredients in mixer with whisk attachment. Beat on medium-high speed until mixture half fills bowl. Transfer to a freezer container and freeze for several hours or overnight. Serve and enjoy!
Bubbe's Frozen Strawberry Fluff
Here's hoping your Passover, or whatever holiday you celebrate, is pleasant!
