Passover 2013

So I guess, to some extent, this blog is turning into a place for me to record recipes that I know I will want to find again in the future. This year for passover I've come across some new and amazing recipes for passover seder. On top of the desserts that I always make, I added one new one that I found on my favorite food blog Smitten Kitchen. (Did I mention I got to see Deb speak a few months ago and get my book signed? She was quite entertaining and super nice). I tried her recipe for chocolate toffee covered matzo, and omg was it delish! Be careful because you will want to eat it all at once. My next adventure was with charosset. One of my passover guests is allergic to apples, so I searched the internet to see if there was an alternative to the traditional apple charosset, and was surprised to find that the traditional sephardic recipe isnt apple at all! It was dates and oranges mixed with cinnamon and red wine...can we say delish? I will certainly be making this again. My last experiment wasnt quite as successful. I tried tinkering with the matzo balls. I know, I know...they are already perfect so why mess with a good thing? Dont worry I still made 2 batches of regular matzo balls, but then I made the third batch Safran flavored (or safron or saffron...however you want to spell it). I got the recipe from the same site as the chrosset. My only problem was that they asked for the Safran in ounces, and I had a giant costco bottle of Safran (no joke), so I just sorta took a few pinches of safran and called it a day. It did make the balls yellow which was cool, but it turns out that I dont love Safran flavor, so it wasnt my favorite. I will come back later and update this with photos.