We usually go to my brother-in-law and sister-in-law's for the Passover seder. This year, though, they were not able to host it. So Dean and I decided to have a seder at our house. There are usually 13 people at our usual seder, but we would not be hosting that many. For one thing, our house is smallish. So we invited our son, daughter-in-law, two-year-old grandson, and the other set of grandparents.
We assembled the traditional seder plate. The menu needed to include matzah ball soup. My husband makes the absolute best gefilte fish. It takes all day, but it is a thousand times better than the jarred gefilte fish. Other than that, we just needed to avoid anything with leavening. So chicken, asparagus, and two casseroles the other grandma made. For dessert we had various cookies and chocolate matzah toffee.
Matzah is truly not an interesting food to eat. Some have compared it to cardboard. But cover it with caramel and chocolate... it's wonderful. In case you want to try it (you don't need to wait for Passover!), here is the recipe:
Passover Matzah Toffee
1 cup brown sugar
1 cup butter
About 4 pieces of matzah
12 oz. bag of semi-sweet chocolate chips (get a high quality brand)
1 cup nuts, optional
Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil and either spray with PAM or lightly grease with vegetable oil. Cover with matzahs - break to fit. Melt butter and sugar over low heat (on the stove). Turn to medium high and stir until bubbling (thick and gooey). Pour the butter mixture over the matzahs and spread to cover them. Bake 5 minutes at 350. Then cover with 2 cups of chocolate chips. Bake 1 minute. Spread the chocolate with the back of a spoon. Sprinkle with nuts if using. Refrigerate. Once it is chilled and the chocolate is solidified, break the toffee into irregular pieces using a knife or your hands.
I store it in the refrigerator, but you could probably keep it out. We like it cool and solid.