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When do you break Passover (and what are you going to have)!?!?

Assuming you follow the KLP rules, do you wait for sundown tonight? Just "sometime after lunch today" as per some members of my family? "Dinner time", which is my rule?

I know we're going out for pizza tomorrow, don't know what's for dinner tonight. Give me some suggestions!

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  1. I wait until after sundown and usually pizza or cereal -

    1. Sundown. Pizza.

      My sweet dh thought it ended yesterday and brought me home a treat. That I couldn't eat :)

      1. Sundown and Pizza, my 11 year old daughter has started the countdown to pizza already

        1. Sundown and matzah pizza. My daughters' bedtime was 7pm, so we just had dinner together.

          1. In this heavily reform/conservative area, there's a local (non-kosher) pizza place which is mobbed every year. People on line saying "my rabbi said 8:15." "My rabbi say 8:10." I always wonder if the workers there have the date circled on their calendar.

            1. Sundown. Fresh pasta.

              Well, Passover honey cake with dd when she finished her dinner at 6...

              1. Depends on the year and how much there is left over from the week of Pesach. Nightfall plus the hour or so until the chametz sold over the week comes back into Jewish hands would be the absolute earliest, but it usually takes at least two hours to get all the Pesach dishes and pots and stuff washed, out of the way, packed up, etc. before I could even think of having chametz. However, I'm not really into chametz, and I often finish up the left over matzah lasagna and other things for the next few days. Many years I don't have actual chametz until the challah on Friday night! (With a key in it!)

                1 Reply
                1. re: queenscook

                  By 9PM my wife and 24 yo daughter will be in the chometz kitchen making pasta. The 16 yo will have the rice cooker going, and I'll have chicken breasts cooking in the grill.

                  I'll eat a salad with pasta and grilled chicken, youngest will have the chicken with teriyaki sauce over rice. oldest will have the pasta with margarine.

                  Around midnight, I'll go into the Pesach kitchen and make sure everything is cleaned and put away, cabinets locked up tight til next year. All the contents of the fridge and freezwer will be moved to chometz kitchen or be disposed of. Lock the door and move on

                2. If anyone knows, is the Moshiach Seudah limited to only Chabad or do other groups do it?

                  4 Replies
                  1. re: chazzer

                    I think it's a Chabad thing originally, but I wouldn't be surprised if others have adopted it over time.

                    1. re: DeisCane

                      It's not a Chabad thing originally; it was established by the Baal Shem Tov, and is done by all chassidim, but some call it "the Baal Shem Tov's seudah". The only Chabad innovation is drinking four cups of wine at it. Meanwhile, the GRA had the same custom to have a meal at that time, to say goodbye to the matzah, just as one says goodbye to the sukkah in the late afternoon of Shmini Atzeres. So the same seudah under a different name is prevalent among Litvaks as well.

                    2. re: chazzer

                      Don't know about the Moshiach Seudah, but I'm wondering if anyone has heard of the Ba'al Shem Tov seudah? I have heard that it is eaten in the late afternoon of the last day of Pesach, by those who trace their ancestry to the Besht.

                      1. re: queenscook

                        I am pretty sure they are the same thing queens.

                    3. I had thought that going to one of the two local Kosher Ritas would be the best way to end Passover, but we were informed during services to wait until next Wednesday to go for Kashruit reasons- so I did something else:( But today I finally got a fellafel from Holy Land Pizza and as I was carrying it home- I thought to myself, "now Passover is really over" And it was fabulous:)

                      1. Wanted pizza really badly the next day but the (only) pizza place in Boca was selling only pies, I said, Ok I will have a falafel, sorry no falafel - BUMMER!

                        1. It's not like the old days. Moern Pesach food is so good and, a.) work crouches in you email in-box to swallow you up the minute you say havalah so you don't really have time to run out and find a place to buy some bread, and, b.) the leftovers in the fridge are so good that I was happy to eat Moroccan fish in red sauce for lunch the day after. There were, in fact, so many little tupperware containers filled with goodies that I didn't make motzei until Friday and instead of cooking for Shabbos we ate the last of a really good pesachdik flourless chocolate torte on Friday evening. Because, a.) I was too snowed with work to bake and b.) modern Pesach leftovers are so good that...

                          Doesn't anyone else feel like this? That with all the fresh vegetables and flourless tortes we have nowadays Pesach deprivation and post-Pesach chametz desperation is more of a memory than a reality?

                          13 Replies
                          1. re: AdinaA

                            As I posted earlier, we went the pasta route (having separate chometz and Pesach kitchens makes this easy).

                            All cooked Pesach food was moved from the Pesach fridge and freezer to the chometz kitchen. It was already packed in disposable containers so I didn't have to worry about what utensils I'd use. We ate a lot of pesach cooked food all week, some is in the freezer and will be enjoyed for a couple of months to come, as well.
                            I didn't fire up the pizza oven until Thursday night. This time of year is real busy until all the taxes are filed, so I'm glad to have cooked food in the freezer.

                            1. re: bagelman01

                              Making a pasta dinner as I write. I do admire pasta, bread, and Bagelman's dedicated Pesach kitchen.

                            2. re: AdinaA

                              I'm with you, Adina. I ate Pesachdik lasagna for a couple of days, along with some other leftovers. Shabbos was Pesach leftovers: brisket, meatballs, some kugels and other side dishes, sorbet, meringues, and the last few pieces of the Pesachdik brownies. I made fresh challah, which was great, but other than that, I didn't have any chometz until Sunday.

                              1. re: queenscook

                                Queenscook, Would share your Pesachdik brownie recipe? I need one.

                                1. re: AdinaA

                                  Sure. It's actually a non-Pesachdik recipe; the only change is using matzah cake meal instead of flour. It's from a blog called "Cookies and Cups."

                                  Double Fudge Olive Oil Brownies
                                  4 oz semi-sweet chocolate, melted
                                  1/3 cup olive oil
                                  ½ cup brown sugar
                                  ¼ cup granulated sugar
                                  2 eggs
                                  ½ cup matzah cake meal (flour for the rest of the year)
                                  2 tsp vanilla
                                  1 tsp salt
                                  1¼ cups chocolate chunks, milk or semi sweet
                                  *optional 1-2 Tbsp coarse sea salt for sprinkling

                                  Preheat oven to 350
                                  Line an 8×8 pan with foil and spray lightly with baking spray
                                  In a large bowl, combine melted chocolate and olive oil.
                                  Whisk in eggs, sugars and vanilla until combined.
                                  Add in matzah cake meal and salt and stir until incorporated.
                                  Fold in chocolate chunks.
                                  Spread in prepared pan and sprinkle with coarse sea salt, if desired.
                                  Bake approx 25 minutes until a toothpick inserted 1″ away from the edge comes out clean. Don't overbake; it's nice and fudgy when cooked for only 25 minutes!

                                  Three notes:
                                  1. I used orange extract instead of vanilla, which was a great tasting variation.
                                  2. I only used ½ cup of chocolate chunks/chips, which seemed like enough, but if you really like it chunky, go for it!
                                  3. I used a round pan and cut it into wedges.

                                    1. re: AdinaA

                                      I saw the following recipe just at the end of Pesach. It wasn't even identified as a Passover recipe, even though it's totally Pesachdik. It calls for quinoa flour, and even suggests milling it in a coffee grinder, as you did--before your unit died. It looks interesting. I might try it during the year to see if I like it enough to figure out a way to mill quinoa next Pesach. It would be hard to justify yet another electronic device for Pesach, though I'm not ruling it out completely.

                                      http://www.eatingwell.com/recipes/qui...

                                      1. re: queenscook

                                        Thank you. I just printed that one out, too. I hope that Star-K or CRC will supervise a run of quinoa flour next year. But if they do not, I am committed to buying a home flour mill - despite the price and the fact that it is large.

                                        The use will me largely limited to family meals (muffins for breakfast and chol hamoed tiyulim) since so many guests do not eat quinoa.

                                        1. re: AdinaA

                                          I've been thinking more about the mill, and doing a bit of looking on Amazon. Even though it's very small, I'm very impressed with the ratings on the Krups grinder.
                                          http://www.amazon.com/gp/product/B000...

                                          It says it can be used for spices and grains as well as coffee, and many of the reviewers say that they've used the same unit for years and years. I also looked it up on Bed, Bath, and Beyond's website, and the one review there said his/her
                                          unit had just died--after 17 years of service! For $20 (and even less with a coupon at BBB), I'm willing to chance it. If it works that well, I'd be willing to grind many times, in the small quantities the machine will hold. It's also small enough for me to justify purchasing it; at approx. 3" X 4" X 7", I think I can find room for it.

                                          1. re: queenscook

                                            I have a previous model of this Krups grinder that I got in 1984 and it's still working fine. I think it was $12 back then

                                2. re: AdinaA

                                  I agree completely. When I was growing up we dashed out to buy bread and other chometz the same night yom tov was out.
                                  On top of it all, many of the people I know are very carb conscious these days, and bread with every meal isn't the sine qua non it used to be.
                                  We love our Pesach leftovers.
                                  What's funny, though, is that my mother often said how much easier/tastier Pesach was here (in the US in the 50s and 60s), with the many fruits and vegetables available, than it had been back in Europe. There Pesach was all about potatoes, cabbage, and eggs.

                                  1. re: helou

                                    LOL. A Russian immigrant I know remembers the big treat of her childhood Passovers: cheap Soviet margarine spread on a piece of matzo and sprinkled with sugar.