My daughter was just invited to a friends house for passover dinner. I want to send something with her for dessert but not sure what is appropriate? Any suggestions?

Shell (The Clueless Christian!)

I'm not Jewish, but I do know that if they're Orthodox they can't eat barley, spelt, rye, oats, and wheat during Passover. If they practice another tradition it's less restrictive. Do you know if they're kosher?

We need more info.

Search online, I've heard that there are variations where any type of grains or beans aren't allowed. Then there is also the rules of kosher where a meal may either have meat OR dairy but not both. I would basically try to keep it simple

This looks like a good recipe: (Cabbage salad)
http://recipes.holidays.net/view_recipe.php?id=287

Here is a list of lots of recipes:
http://www.holidays.net/passover/recipes.htm

I wouldn't try to cook a 'traditional' item though but something that stays within the guidelines. A nice fruit salad seems like a good option too.

(Disclaimer - Not Jewish, never been to passover dinner but did have a few good friends that were Jewish in college and spent quite a few dinners at parents of one of my friends)

I think under the circumstances, since Jewish people have very strict dietary guidlines, and Passover being even more so, that you need not send anything. There are even strict Kitchen rules like nothing that has touched meat can touch anything else so odds are they might not eat anything you send since they cant be sure

Macaroons are popular for Passover because they're not made with flour (anything made with flour other than matzos is considered leavened). Other than that, if you don't know what subset of Judaism (the ones whose ancestors were in Spain around the Middle Ages have somewhat different guidelines than those whose ancestors were in eastern Europe) or how observant they are, you're in a minefield and IA sooooo NAJ. Why not ask them?

Could you send flowers instead?

Thanks everyone! I don't know these people well enough to know how kosher they are. I went with the flowers idea. Don't know how the dinner went. I'll let you know later. Maccaroons, , , , makes me want to convert! LOL

Woo-hoo, flowers!

Okay, I'm definitely late on this one. Some of the Passover recipes have some strange ingredients, so they're difficult to make. A fruit platter is always a good idea.

I think flowers was a great idea.

HONEY-LIME FRUIT TOSS

7 servings ......... 93 calories

Ingredients
1 can (20 oz) Pineapple chunks
1 can (11 or 15 oz) Mandarin Oranges, drained
1 large Banana, sliced
1 Kiwi fruit, peeled, halved and sliced
1 cup quartered Strawberries
1/4 tsp grated lime peel
2 tbsp. lime juice
1 tbsp. honey

Directions
1. Drain pineapple; reserve 1/4 c juice.
2. Combine pineapple chunks, mandarin oranges, banana, kiwi fruit and strawberries in bowl.
3. Stir together reserved juice, lime peel, lime juice and honey. Pour over salad; toss to coat.





Passover Pear-Ginger Crisp

Filling:
1/4 cup sugar
1 1/2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
1 1/2 teaspoons grated peeled fresh ginger
1/2 teaspoon ground cinnamon
10 peeled Bosc or Bartlett pears, cored and coarsely chopped (about 3 3/4 pounds)
Cooking spray

Topping:
1 cup matzo cake meal
3/4 cup packed brown sugar
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 large egg white
6 tablespoons chilled butter or margarine, cut into small pieces

To prepare filling, combine first 6 ingredients in a large bowl; toss well. Spoon filling into a 13 x 9-inch baking dish coated with cooking spray.
To prepare topping, combine matzo cake meal and next 5 ingredients (matzo cake meal through allspice) in a medium bowl, stirring with a whisk. Add egg white; stir well with a whisk. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal; sprinkle topping over filling.
Bake at 400° for 30 minutes or until pears are soft and topping is golden.

Yield: 10 servings, 270 calories from cookinglight.com


Apple, Rhubarb, and Sour Cherry Passover Cobbler


Topping:1 cup unsalted matzo meal
1/2 cup potato starch
1/2 cup packed brown sugar
1/4 teaspoon salt
Dash of ground cinnamon
1/2 cup chilled butter or margarine, cut into small pieces or less
2 tablespoons fresh orange juice

Filling:
5 cups sliced peeled McIntosh apples (about 1 3/4 pounds)
1 cup chopped frozen rhubarb, thawed
2/3 cup sugar
1/2 cup canned pitted sour cherries, drained
1/4 cup fresh orange juice
2 tablespoons potato starch
1/2 teaspoon ground cinnamon
Cooking spray[/LIST]
Preheat oven to 350°. To prepare topping, spoon the matzo meal into a dry measuring cup; level with a knife. Combine matzo meal and next 4 ingredients (matzo meal through dash of cinnamon), stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 2 tablespoons orange juice; stir just until moist. To prepare filling, combine apples and next 6 ingredients (apples through 1/2 teaspoon cinnamon); toss gently. Press 1 1/2 cups matzo mixture in the bottom of an 11 x 7-inch baking dish coated with cooking spray. Spoon filling over crust; top evenly with remaining matzo mixture. Bake at 350° for 45 minutes or until filling is bubbly and crust is lightly browned. Let stand 10 minutes before serving. Yield: 10 servings 291 calories per serving from cookinglight.com;



Fresh Fruit Salad with Nutmeg-Cinnamon Syrup


2 cups thinly sliced Granny Smith apple (about 1 large apple) or apple of your preference
2 cups thinly sliced ripe pear (about 1 large pear)
1 cup sliced strawberries
1/2 cup orange sections (about 1 orange)
1/2 cup sliced banana (about 1 medium)
1/4 cup fresh lemon juice
1/4 cup maple syrup, better yet use sugar free or reduced sugar
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon

Combine first 5 ingredients in a large bowl. Drizzle with juice; toss gently.
Combine syrup, nutmeg, and cinnamon in a small saucepan. Cook over low heat 10 minutes, stirring occasionally. Spoon over fruit, and toss gently. Serve immediately.

Yield: 8 servings (serving size: 1/2 cup) 76 calories each; from cookinglight.com