Move aside Christmakkah, there’s a new hybrid holiday in town! For all of you Seth Cohen lovers (#tbt to the days of the O.C.), I’m sure you’ve appreciated the miracle of Christmakkah – Santa Yarmukas, Hanukkah bushes, blue and white lights, candy canes, and gelt. This year’s Christmakkah was extra special since I picked out and displayed my very first real tree in my apartment!
This excitement inspired me to create Peaster, the spring holiday of Jewstianity (see what I did there??) This turned into a weeklong celebration combining the best parts of both Passover and Easter. Monday night of that week I had the pleasure of attending a seder at a close friend’s family friend in a suburb of Nashville. While the seders on campus are great, it was so nice to have that home-y feel for a holiday (not to mention, the food was outrageous!) They even had Kosher for Passover pastries from a Jewish bakery in Chicago with some of the best macaroons I’ve ever had.
That Friday, in the apartment, my roommate and a friend of ours had the ultimate Peaster party. We made Maple Bourbon Scallops with Cauliflower Rice for dinner (see recipe below), watched Rugrats Passover (obviously), exchanged Easter baskets, and ate a ton of Peaster approved treats including starburst jelly beans, bellini flavored gummies, coconut macaroons, Charoset (see recipe below), chocolate covered matzah, and my roommate even bought me a white chocolate bunny and lavender peeps! Finally, we ended the night by tie-dying eggs (also a first for me! – see instructions below).
Sunday morning my Peaster celebration came full circle when I went to an Easter service for the first time! All in all, I would say that Peaster is by far my new favorite holiday and hope y’all get a chance to have a belated celebration or start planning for next year with the following recipes!
Ingredients – serves 2-3, easily can be multipled for larger parties!
1-2 large apples (diced) I used red delicious but feel free to use any
¼ cup of Manaschveitz (Jewish sweet red wine)
½ cup chopped walnuts
1-2 tbsp honey
Generous amounts of cinnamon
Mix all ingredients and let sit in the fridge for 30min-1hour or up to 24 hours to let the flavors meld together.
Maple Bourbon Scallops (adapted from Inspired Bites)
1 package TJ frozen sea scallops (about 20 scallops)
¼ cup Jack Daniels Honey Whiskey
¼ cup maple syrup
2 tbsp olive oil
Salt/pepper to taste
1. Combine all ingredients (except the scallops) in a large bowl and mix together thoroughly.
2. Then add the scallops, and let them marinate for 15-30 minutes.
3. Sauté on medium-high heat for 2-3 minutes a side or until golden brown on top and opaque on the sides.
4. Pour additional sauce over scallops and serve over spinach and cauliflower rice.
How To Tie-Dye Eggs
What to Buy
1 can shaving cream
Assorted food coloring
1-2 toothpicks or Q-tips
Eggs (make sure to hard boil them!)
Disposable cookie sheet (or line a non-disposable one with foil)
1. Put a thick layer of shaving cream on the cookie sheet.
2. Add a few drops of each color of food coloring
3. Using the toothpicks swirl the colors together until your desired color combination is reached
4. Roll the eggs in the shaving cream mixture and let sit for 15 minutes
5. Rinse off shaving cream and Voila!