This year we hosted the first seder (SEE HERE), but my Mom cooked the second. That means a very high bar of quality.
Parker 91 for the 2001 Opus One. “Tasted twice Deep garnet-black colour. Still a lot of primary fruit with dark cherry and blackberry aromas complimented by cloves, cardamom and a hint of mint. The medium to full bodied palate provides a medium+ level of very finely grained tannins and medium+ acidity. Long finish with lingering earthy / mineral flavours. Drink now to 2019. Tasted April 2009.”
The 1998 Haut Maillet was a typical mature pomerol. Tasty, but a bit sour.
The seder plate.
The ubiquitous matzah.
Horoset, a mixture of apples, nuts, cinnamon and other spices.
Mom’s homemade horseradish, sweetened and colored with beet juice.
The fully set table.
The components of the Hillel sandwich, a combination of matzah, horoset, and horseradish.
A sample Hillel sandwich. For more details, see here.
The salad.
Plated, endives, other greens, and smoked kosher trout. Very refreshing, and tasty.
Homemade matzah ball soup. The classic chicken broth and light fluffy balls.
Sauteed with pine-nuts and currents
Brisket braised in sweet and sour sauce. Cooked to extreme tenderness.
Extra gravy.
On the plate.
To see the first night of passover, click here.
For the Hillel Sandwich, here.
