Paster or Easterover?

This week's recipe: GiGi Ruth's Passover Rolls

I love a good portmanteau. Anklet. Labradoodle. Chillax. Sitcom. Hangry. And when your family celebrates different religious holidays like mine does, fun Frankenwords like Chrismukkah come into play. And then there are other good holiday-related terms such as Friendsgiving and the once-in-a-lifetime mashup called Thanksgivukkah, for which we purchased a Menurky in 2013 that still graces our table every last Thursday in November. But this week I had to research whether there’s a word to describe an occasion that encompasses both Easter and Passover, because this weekend we will be having a meal that incorporates food traditions from both customs and I want to be prepared!

I grew up celebrating Easter; our family dinner menu varied from year to year, but mostly included some kind of pork or lamb entree along with classic side dishes like scalloped potatoes and a vegetable casserole with green beans or Brussels sprouts. Some years the menu was proudly Italian, featuring antipasto, lasagna, and braciole. Until I met Rob, I had never been to a Passover seder before. My first one was at his mother’s house, and while I can’t remember exactly what the main dish was (I believe it was a roast chicken dish), the appetizers, side dishes, and desserts all stood out: homemade matzoh ball soup, a relish plate, potato kugel, coconut macaroons, meringue cookies with chocolate chips. (There was also homemade gefilte fish, but I demurred; I am a gentile after all.)

The treat I loved the most were Rob’s grandmother’s delicious matzoh meal dinner rolls, so much so that I asked her for the recipe that night. I’ve made GiGi Ruth’s—GiGi for Great Grandma—rolls many times since that first seder, and not only for Passover; fluffy and slightly spongy yet with a crispy exterior, they’ve been a great accompaniment to many a holiday spread like that for Hanukkah or just a special dinner that calls for something extra. They are particularly delish for breakfast the morning after, which is why I usually double the recipe to ensure there are plenty of leftovers. Seeing as tomorrow night is the first night of Passover, the time is now to make a batch yourself.

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GiGi Ruth’s Passover Rolls

Makes 16 rolls

• 2 cups matzoh meal

• 1½ cups boiling water

• ½ cup vegetable oil

• 1 teaspoon sugar

• 1¼ teaspoons salt

• 4 eggs, beaten

You can use whatever variety of matzoh meal you prefer; I use traditional, but whole wheat would work well, as well as gluten-free options.

I used a sorbet scoop to drop the rolls; 2 scoops equals 4 tablespoons of batter.

I didn’t have vegetable oil when I made this batch; grapeseed oil worked fine.

I found that the perfect cooking time for my oven was 55 minutes.

Preheat oven to 375. In a large bowl, combine matzoh meal, oil, sugar, and salt; pour the boiling water over the mixture and mix well. Let mixture cool for 10 minutes. Beat eggs in a separate bowl, then add to the matzoh mixture and stir until well combined. Line two cookie sheets with parchment paper or silicone baking mats, and use 4 tablespoons (or 1/4 cup) of dough per roll, dropping 8 rolls per sheet. Bake 50-60 minutes, turning baking sheets halfway through, until the rolls are golden brown and slightly puffy.

Which term do you prefer, Paster or Easterover? Drop your preference in the comments. To all who celebrate either or both, Chag Pesach Sameach and Happy Easter!