Last weekend my husband and I went out for brunch. When we got out to eat, we often use the time to figure out plans for travel or holidays or coordinating our schedules for the week. I knew that I wanted to figure out what we were making for Passover seder. I love menu planning, but I do find Passover a bit challenging, since my favorite cakes and pies are not kosher for Passover.
My husband had a simple solution to my dessert quandary. He said just serve fruit with a bit of whipped cream. I had just been up to the brunch buffet where we were eating and passed on the fruit—huge chunks of cantaloupe and honeydew. I don’t love honeydew, but I especially hate big chunks of it in fruit salad. I did end up having some fruit at brunch, and it was fruit salad from the dessert table. The fruit salad was individually portioned and topped with a bit of whipped cream and a mint leaf. What made it different, and, to me, better was that the fruit was cut very small, almost julienned. I found the honeydew very pleasing this way.
Long story short: that’s exactly what we served for dessert at seder.
I am going to try this discovery on other foods—how can I change the shape, size and texture of my usual approach. First upwill be asparagus...I don't love it served as spears, so I am going to try different cuts. I'll let you know how it goes.