A Recap of Passover and Easter Eating

Whether you went home this weekend for the holidays, or stayed on campus, we’re sure you ate some delicious food. The Crimson Crave has compiled a collection of pictures of meals that several members of the Harvard community enjoyed over the Easter/Passover holiday. Bring on the food porn!

Orlea Miller ’16

Charoset is one of the foods traditionally eaten during the Passover Seder, and many families have their own special way of making it. The basic recipe includes chopped fruit, nuts, grape juice or wine, and spices. Its burnt red color and nutty texture symbolize the mortar used by the ancient Israelites to assemble bricks when they were enslaved in Egypt.

Rachel Talamo ’18

Dessert, dinner and brunch from Passover in Montreal!

unnamed-2 — A scrumptious dessert called “il flotant”

unnamed — Stuffed cornish game hen, asparagus, sweet potato, apple, chestnuts, cranberries, and fruit sauce

unnamed-1 — Hard-boiled eggs with avocado and greens; smoked salmon with asparagus, butter lettuce, onions, avocado, and cream sauce; greek yogurt with berries and maple syrup

Annelie Hermann ’18

These are “sunflower cupcakes,” garnished with an Oreo, green frosting, and orange/yellow frosting applied with a ziploc bag. Very spring-like, indeed!

Caroline Gentile ’17

Every Easter brunch, my mom makes french toast, and she recently just found a delicious recipe for overnight french toast with raspberries and orange in Ina Garten’s new cookbook, Foolproof. The sweet tartness of the raspberries and orange perfectly cut the rich egg-y taste of the challah bread and custard.

For dessert, we had coconut cupcakes with coconut buttercream frosting, garnished with egg-shaped M&Ms. The recipe can be found on browneyedbaker.com!