{"id":31169,"date":"2013-02-07T16:41:42","date_gmt":"2013-02-07T16:41:42","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=31169"},"modified":"2017-04-20T07:25:44","modified_gmt":"2017-04-20T12:25:44","slug":"break-traditional-meals-pesach-gone-lime-eileen-goltz","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/break-traditional-meals-pesach-gone-lime-eileen-goltz\/","title":{"rendered":"Break With Traditional Meals: Pesach Gone Lime"},"content":{"rendered":"

Please note: Eileen Goltz is a freelance kosher food writer.\u00a0<\/strong>The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products\/vendors referred to in her articles, blog or web site.<\/em><\/p>\n

\"Papaya<\/p>\n

I\u2019m all for tradition, but when it comes to the\u00a0sedarim <\/em>(ceremonial dinner the first two Pesach nights),\u00a0sometimes I just gotta tweak the meal. Year after year after year after year it\u2019s the same \u201cmust serve it or the peasants will revolt\u201d Pesach menu: Turkey one night, rib roast the next and all the same side dishes and desserts that will be there until Moshiach<\/em> comes. So every once in awhile I try to slip in a new dish to put that extra pinch of spice into the meal.<\/p>\n

This year I decided to go citrusy and the coin toss went to the lime. Limes are available year around and are typically used as an accent flavor. Most of the time we\u2019re going to get the Persian lime<\/em> (looks like a lemon, only green and smaller). Their acid content is higher than a lemon so their taste is more citrusy and intense. Tahitian limes<\/em> and Key limes<\/em> are smaller, more acidic, more expensive and less readily available. So if you find them and you want to use them, know you\u2019re going to have to pay lots more. With what you\u2019ve probably already laid out for the rest of your meals, well, you do the math.<\/p>\n

When buying your limes, pick ones with smooth skins. Avoid ones with brown spots or that looked dried out. A lime should be heavy for its size and give slightly when pressed. Whole fresh limes will last about 10 days when refrigerated and about five days when cut. You will need more than you think as they don\u2019t have much juice in them and getting the zest off is an exercise in frustration. Keep trying though\u00a0– the bottled stuff just doesn\u2019t do any recipe justice.<\/p>\n

The recipes below are super simple, can be made ahead of time and can be served anytime of the year.<\/p>\n

Lime\u00a0& Honey Chipotle\u00a0Glazed Sweet Potatoes (pareve)<\/u><\/strong><\/h3>\n

8 to 10 servings<\/p>\n

Ingredients<\/span>:<\/h4>\n