In Defense of Bubbe's Passover Desserts

Categories: Seasonal

sharon family.jpg
courtesy of Sharon Salomon
Top: Salomon's grandparents, Bubbe and Popper. Bottom from left: Sharon and her sister Rose. New York City, 1951.

Editor's Note: Last week, a well-known Phoenix bakery put out a press release advertising some admittedly tempting Passover desserts, with a curious sales pitch: "Passover is around the corner (starting sundown April 6) and those who love sweets are already thinking of what to serve besides their grandmother's boring old flourless chocolate cake (which was passed down from a recipe in the old country and truthfully not all that tasty)." Actually, there's an entire food trend called "bubbe cuisine" popping up in places like San Francisco (including in their food truck scene). Wondering how people in Phoenix feel about the bubbe thing, we ran this by some friends on Facebook. A few, to be honest, agreed with the baker's press release. Not Sharon Salomon. Salomon, a Phoenix-based registered dietitian and freelance writer, knows her way around the kitchen, kosher or otherwise. And her grandmother was a fantastic cook. We asked for her take. She shared a primer on the holiday and its food tradition as well as her opinion on bakery-made Passover desserts.


The countdown to Passover has begun. Jews around the world are busy cleaning their cupboards, shopping for ritual foods, and getting out their dishes for a special seder meal commemorating the holiday that begins at sundown on April 6.

By the end of the week, they will have eaten their last slice of pizza, their last egg roll, and their last bowl of Cheerios, foods prohibited during the holiday.

Our holidays frequently have food rules attached. Holidays when we don't eat at all and holidays when we eat lots of food and holidays when we have to eat our food outdoors in a specially built shelter. Passover is no different. There are rules.

Some people might sum up Passover with this old joke: "They tried to kill us. We survived. Let's eat." A bit simplistic, but an apt description of the Passover celebration.

At a seder, we retell the story of Passover, congratulate ourselves that we are alive and well, and then spend the next few hours eating a special meal prepared with ingredients unique to the holiday. For some, it's all about the food.

What will we be eating next Friday and for the eight days following? Matzoh. And matzoh in many different ways, both savory and sweet. Whole, layered, ground, crumbled, coated, soaked or mixed with other ingredients.

But don't feel sorry for us just because we won't be chowing down on big bowls of pasta or crusty loaves of bread. We've got our own goodies that make the holiday memorable.

Maybe you've been lucky enough to have matzoh ball soup. Passover food. Or matzoh brei, an omelet like concoction of crumpled matzoh cooked with eggs. Passover food. Or gelfilte fish, a sort of fish ball eaten with tingly spicy horseradish. Passover food. Or potato kugel or brisket. All foods typically eaten during Passover.

I'm not a fan of plain matzoh, although a piece of matzoh smeared with chicken fat (aka schmaltz) and sprinkled with salt is definitely a holiday treat for me.

What's a meal, especially a holiday meal, without dessert? Judging from a recent Facebook post, some people think that traditional Passover desserts are boring and tasteless. I don't know who's been making that poster's desserts, but my desserts, made from my bubbe's (grandmother's) recipes, are anything but boring and tasteless.


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1 comments
davelog
davelog

Best part of Passover? Kosher Coke. Available right now at your grocer, look for the Coke bottles with yellow caps. It's pre-classic, pre-'new' Coke, it's bonafide what-you-drank-as-a-kid Coke made with real sugar and enough fizz to strip the paint off your car. Awesome.

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