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What are your Passover crowd pleasers?

With a toddler and full time job I'm trying to simplify (no grinding fish to make gefilte fish when only two people eat it!). The menu looks like this so far:

appetizers: selection of pates, marinated olives

first course: matzoh ball soup, though I'm thinking about losing the soup course

second course: poached salmon with dill mustard sauce

main course: brisket, thyme roasted carrots, a tbd potato dish, and a tbd green vegetable

dessert: honey nut cake, macaroons

Okay so any tried and true crowd pleasers on your menu? Suggestions for a potato and a green veg are esp. appreciated as I'm not feeling to inspired this year. TIA

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  1. I, too, work full time and have a toddler and a 6 month old, so I'm all about simple!

    For the green vegetable, I recommend Ina Garten's asparagus with shallot sauce. (The recipe is actually for string beans with shallot sauce, but since you can't use string beans on Passover, I've made it with asparagus.) It's delicious and you can blanch the asparagus and make the sauce in advance and just put it together and heat it up for the seder.

    http://www.foodnetwork.com/food/recip...

    For the potato dish, for the last 2 years (and this year too), I've made potato kugelettes. Basically, potato kugel made in mini muffin tins. Very easy and you can make them ahead and freeze them. I just take them out the day before and let them thaw in the refrigerator and then heat them in the toaster oven (I have a large toaster oven and I can't spare any valuable oven space!).

    My guests would stage a riot if I skipped the soup, but I am skipping the gefilte fish. I decided that we just don't need it.

    8 Replies
    1. re: valerie

      I decided several years ago to move the gefilte fish from the meal to appetizer status. That avoids the extra plates (and time) at the table, and provides a nosh when folks arrive. Cut it into bite sized pieces, and serve with toothpicks (and, of course, horseradish).

      1. re: Marion Morgenthal

        That's a good idea. I'm not having a huge crowd (7 adults and 3 children) so I was planning to skip appetizers altogether and just get down to business when people arrive, but maybe I will put the gefilte fish out. I, like you, was also trying to cut down on dishes to be cleaned!

        1. re: Marion Morgenthal

          The little ones really love the gefilte fish tidbits with toothpicks it; it makes them feel like they are eating canapes. I have been serving it that way for years frequently on Friday nights. BTW, if you don't want to make your own gefilte fish, the A&B frozen loaf is great (I use the one with sugar). Obviously, home-made is so superior, but this is acceptable. I boil a pot of water with cloves, cinnamon and lemon beside it to mask the smell.

        2. re: valerie

          Someone was wondring about a macaroon recipe.... I've been making the "King David Hotel" Coconut Macaroon recipe for a few years now. dipped in parve chocolate...
          YUM. Jews and non Jews rave about them. I think i got the details from the Boston globe one year. Easy. Fast. No margarine. But, its getting really hard to find unsweetened coconut, which is the base ingredient..I used to get it at TJ's now i must go to Whole Foods...

          1. re: cheesehead in recovery

            don't know where you live, but I bought unsweetened coconut (in kosher for passover packaging, no less) at ShopRite in Brooklyn today.

            1. re: cheesehead in recovery

              I bought unsweetened coconut today at Whole Foods, but I've bought it in the past at Fairway.

              1. re: cheesehead in recovery

                Would love the recipe for the King David macaroons....
                TIA

                1. re: cheesehead in recovery

                  If you are in LA, Surfas has unsweetened coconut!

              2. I'd be run out of town if I didn't serve matzoh ball soup....

                13 Replies
                1. re: susancinsf

                  We will do alot of cooking because my wife is on vacation that week. SO-matzah ball soup, veggie and regular chopped liver, gefilte fish from a roll-wife refuses to let me cook fish in the house, brisket, tzimmes, fruit chicken with dried fruit like prunes, apricots, matzah farfel muffins with celery, garlic and red peppers (my all time favorite since I am married) asparagus, dessert is store bought macaroons, sponge cake with strawberries and whipped cream, coffee tea and a long long nap. Happy Passover everyone!

                  1. re: SIMIHOUND

                    Simihound,
                    Your farfel muffins sound interesting, and seeing as how they are your all-time favorite, could you please post the recipe?

                    We always have asparagus, which I plan to roast ahead of time this year.
                    Also roasted sweet potatoes for those of us who are trying not to gain weight over Pesach. They are moist and delicious with the addition of only salt and pepper.

                    Thanks, p.j.

                    1. re: p.j.

                      PJ-Sorry for the late reply. This is an old Manischewitz recipe my wife has had for a long time. As I said it has become a Passover comfort food for me.

                      1c minced onion
                      1c finely chopped celery
                      1/2c diced green pepper-eliminate if green pepper doesn't agree with you
                      1/3lb chopped mushrooms
                      6 tbsp oil
                      6 matzo
                      1 tea.salt
                      1/2 tea pepper
                      1/2 tea paprika
                      1/2 tea garlic powder (I am a garlic lover and much prefer to add about 1/4 tea. chopped garlic from the jar-adjust amount to your liking) but it will make the mixture strong if you use too much garlic.
                      2 eggs slightly beaten
                      1 can clear chicken soup (or use boullion cubes to make 1 cup of soup by using two cubes and 1 1/3 cups boiling water)
                      1 1/4 hot water

                      Saute onion celery pepper and mushroom in oil until onion is soft
                      Mix sauteed veggies with remainder of ingredients

                      pour it all into well greased 1 1/2 quart baking dish, 9x13 pan or individual muffin pan -We do the muffins and love it that way-it's easier to serve at the seder that way

                      bake in 375 oven for 30 minutes or until top of mix is firm

                      Have a wonderful happy Passover.
                      Serves 8-10

                      1. re: SIMIHOUND

                        Thanks, Simihound.
                        You have a wonderful, happy, and delicious Passover, too!
                        p.j.

                    2. re: SIMIHOUND

                      Veggie chopped liver? Sounds interesting -- would you share the recipe? Thanks

                      1. re: debmom

                        My sister in law is making this recipe and wont tell me more then this;
                        Sauteed onions-amount unknown-how long to cook?????
                        frozen french cut string beans-cook them a little... how? She wont tell me.
                        walnuts
                        hb-eggs-use more whites than yolks

                        I hate people who wont share recipes or knowledge. I suggest that you Google it for many many recipes to be found. Some contain peas though.

                        "A gutten Pesach" to one and all. MAH NISTANA.......LOL!

                        1. re: debmom

                          Here's a recipe:

                          Vegetarian Chopped Liver

                          1 1/2 cups green beans, cooked, chopped
                          2 hard boiled eggs, grated
                          1/4 cup toasted, chopped walnuts
                          1/2 cup onion, sauteed in oil until soft and caramelized, finely minced
                          1 tablespoon dry white wine
                          salt, to taste
                          black pepper, to taste
                          1 pinch nutmeg (optional)
                          1 tablespoon mayonnaise (optional)

                          Combine everything and chill. Use on matzo, as vegetable dip, or on bed of lettuce.

                          Yield: 2 cups.

                          1. re: Nancy Berry

                            Thanks, Nancy, sounds interesting!

                      2. re: susancinsf

                        I plan on making matzoh ball soup for the first time and wondered if I could make the matzoh balls in advance and either refrigerate or freeze them. If so how far ahead can they be made?

                        1. re: ali123

                          I've never tried to freeze them,(It might have a effect on the texture) but I have made them a couple of days ahead and stored them in chicken stock in the fridge. Worked well.
                          Good luck!

                          1. re: ali123

                            I freeze make and keep matzoh balls in the freezer all the time. I make them take them out and put them on a paper towel to lose cool down. I them put in freezer baggie, take out as many as I need and put in soup, they plump up right away, no problems.. I try to make ahead as much as possible. Already got the brisket, farfel side dish and tongue done, just going to make gefilte fish this weekend. Happy Pesach.

                            1. re: ali123

                              I make frozen matzo balls all the time. After cooking and draining well, freeze them on plastic wrap lined cookie sheet for 6-8 hours. Pop into gallon freezer bags and remove then as needed.

                              1. re: ali123

                                i make the matzoh balls the night before. i put them in a large covered bowl and refrigerate them. the next night, i put them right into the pot of soup, which i am heating to serve. they are always fine.

                            2. Chocolate dipped strawberries - hands down! This year I may turn my small crock into a fondue pot and have other items skewered for easy and NO fuss dipping fun! Even the macaroons!

                              Easy vege: cut up a bunch of root veges or asparagus, sprinkle with EVOO, garlic, S & P on a cookie sheet and in the oven - DONE! and, very yummy. Simple garlic mashed potatoes to accompany and you've got dinner!

                              1. This is my favorite Passover potato dish:

                                Potato Kugelettes

                                1 1/2 cups Idaho potatoes (I use Russets), grated and drained
                                3/8 cup onions, grated
                                3 eggs, well beaten
                                1 1/2 teaspoons coarse kosher salt
                                freshly ground pepper, to taste
                                3 tablespoons rendered chicken fat (NO substitutions), plus fat to grease the muffin tins
                                matzo meal, for dusting muffin tin

                                1. Preheat oven to 375~

                                2. Combine all ingredients

                                3. Grease a 24 cup mini-muffin tin with chicken fat and dust with matzo meal. Place 1 T of filling per muffin cup and bake for 25 min. until golden.

                                Yield 24 kugelettes

                                This recipe is from Patty Unterman, a San Francisco restaurant reviewer and restaurant owner (Hayes St. Grill.)

                                2 Replies
                                1. re: Nancy Berry

                                  Help! I'd love to make this recipe but don't know how to render chicken fat, nor am I making a chicken anytime soon. Is there something else I can substitute (even though you said not to!). Thanks.

                                  1. re: Mayner

                                    You can buy rendered chicken fat (it's usually in the frozen food section, but may be in the refrigerated section) in many supermarkets or Jewish delis. If you can't find that, then you can slowly fry some onions in olive oil until they caramelize and flavor the oil, and then drain and use the oil. Be careful not to burn the oil.

                                2. One of my favorite green vegetable dishes for the seder is Marlene Sorosky's Asparagus with Lemon Matzo Crumble. You can find the recipe here:

                                  http://homecooking.about.com/library/...

                                  5 Replies
                                  1. re: Nancy Berry

                                    Nancy, this recipe does look interesting. I can't fathom using 8 tbsp (1/2 cup) of hydrogenated Passover margarine, though, so I'd substitute extra virgin olive oil for all of the margarine. There won't be a "buttery" flavour, but the first of the season's local asparagus should be able to stand on its own.

                                    1. re: FlavoursGal

                                      Passover wouldn't be the same without Marcy Goldman's chocolate covered matzo crunch. It is matzo baked with a toffee glaze and then drizzled with chocolate. It is addictive.

                                      1. re: lucyis

                                        That recipe IS amazing, isn't it. For those who are unfamiliar with Marcy Goldman, she is a Montreal pastry chef whose first book, A Treasury of Jewish Holiday Baking, is wonderful. I believe it's now available in paperback.

                                        Here's her website: http://www.betterbaking.com/main.php

                                        1. re: FlavoursGal

                                          I made my first batches last year, when my son's school had its spring musical during Pesach, and I wanted to provide intermission snacks that the Jewish attendees could eat (parents bake all the stuff sold). Wow. Sold out.

                                          I will dig out my Pesach brownie recipe and post....and I still need to find my carrot sponge cake recipe that I promised to post.
                                          p.j.

                                      2. re: FlavoursGal

                                        I agree, FlavoursGal. I actually use olive oil (often garlic-infused olive oil -- Consorzio) in Marlene Sorosky's recipe. I should have mentioned that substitution because, like you, I have taken all transfat-laden margarine out of my family's diet (at least what I cook for them.)

                                    2. I make a similar "kugel-ette" but we call them kugel cupcakes. I make my mother in law's recipe, which consists of carrots, apples and sweet potatoes. Absolutely delicious. One of our friends, a Buddist, calls them the Jewish powerbar and asks for them every time he or we visit.

                                      Other crowd pleasers are my pomegranite roasted cornish game hen and the roasted vegetable brisket with a sauce made of almost two bottles of wine, plenty of roasted veggies run through a food mill, mushrooms and thyme, made over two days and a major pain but absolutely delicious. I pair that with a tangy horseradish mashed potato. I found the two meat recipes on cooks.com a few years back and have made them ever since.

                                      3 Replies
                                      1. re: JABDDD

                                        I'd love the recipe for the Jewish Power Bars--sounds like that would be a lovely variation on the kugelettes I usually make.
                                        Thanks!

                                        1. re: Marion Morgenthal

                                          I've made this Joan Nathan kugel in the past and it's delicious. Has the carrots, sweet potatoes and apples.

                                          http://www.cyber-kitchen.com/ubbs/arc...

                                          1. re: valerie

                                            valerie,
                                            This has been a favorite of ours, as well. It holds up well, and is easy to transport when we have our semi-potluck seders with friends.
                                            p.j.

                                      2. Wow - your menu looks great. Here's my basic menu:

                                        appetizers: gefilte fish - from a log - huge favorite, and guests say "wow, I never much liked it before, but this has no slime on it!", bowls of olives and pickles

                                        first course: matzoh ball soup, vegetarian

                                        main course: salmon roasted w/ red onion, rosemary and lemon, roasted asparagus, a potato dish (sometimes just roasted, sometimes layered), matza mushroom kugel, salad

                                        dessert: candy fruit slices, fresh fruit, macaroons

                                        I do the fish in a throwaway roasting pan, and the asparagus on a cookie sheet lined w/ foil. Makes cleanup easier!

                                        1. for a potato dish: sweet potatos with cranberry glaze. This is an old standby in my family for any big dinner, whether its Passover, Thanksgiving, or someone's birthday.
                                          I usually peel the sweet potatoes and cut them into chunks, then make a glaze with whole berry cranberry sauce (if you can't find kosher for passover its super easy to make with fresh/frozen cranberries), honey, and cinnamon. pour on the glaze and bake until the sweet potatoes are soft and cooked through. Its sweet, but not too sweet, and tart and fruity and just yummy!

                                          1. Last year I tried making macaroons (perhaps you do but others have posted that they do not) -- and I will never NEVER eat a canned macaroon again!!!!! They are light, they are fluffy, they are so delicious (and freezable!).
                                            I also usually do a chocolate brownie type thing (or a flourless chocolate cake/etc).

                                            I, too, am planning on sweet potatoes this year - all those eggs are a killer on the waistline!

                                            2 Replies
                                            1. re: laurendlewis

                                              I agree. I don't know which recipe you use but I have been using the one from Baker's coconut for years. Go to Kraft foods.com/bakerschocolate/. They are called Passover macaroons with a citrus twist. I like to bake them on parchment paper since they are sticky and this makes the cookie sheet "kosher for passover".
                                              I dip half of them in chocolate. They freeze beautifully.

                                              1. re: lucyis

                                                I was at a friend's party today and one of my neighbors brought some delicious macaroons...when several of us begged for her secret she revealed that it was basically just the Joy of Cooking recipe, with about a teaspoon or two of orange zest added, from very good oranges. She also said the Joy of Cooking recipe gave the option of making them with or without egg whites: hers had the egg whites.

                                                I intend to try that recipe next week!

                                            2. I can't believe no one mentioned apple matzah kugel - it's the best. We like to eat it with our dinner as a sweet side. Also - in answer to the question about freezing matzah balls, I do it without any problems - just don't freeze the carrots from the stock or they will get mushy.

                                              1. I know you have a dessert planned already, but if any other 'hounds are looking for something, here's a Passover chocolate torte with raspberry sauce that's simple to make and always a big hit at our seders:

                                                http://www.epicurious.com/recipes/rec...

                                                2 Replies
                                                1. re: sweetpotater

                                                  Tomaneng,

                                                  What pates do you serve, homemade or store-bought?

                                                  1. re: jacopopoli

                                                    BB (before baby) I made two: one meat (aunt's recipe) and the layered vegetable terrine from Silver Palate (ridiculous amount of work that can be shortcut with equal results). This year I will most certainly be purchasing them. Thanks to all for the suggestions. I always want potato kugel to taste better than it ends up tasting. Perhaps if I use rosemary, garlic and olive oil.

                                                2. Some dishes not so far mentioned: chicken marbella, cut up vegetables w/ flavored salts following the dipping part of the seder, and for desserts: the Queen Mother's Cake from Maida Haetter, homemade strawberry rhubarb sorbet, and a pecan, macaroon and fig tart. http://www.epicurious.com/recipes/rec...

                                                  1. I also make apple matzoh kugel. Everyone loves it and it can be made ahead. reduce the sugar a little, though:

                                                    http://www.epicurious.com/recipes/rec...

                                                    1. oh, i would so riot if my mom didn't make soup. It's the best part of passover, and no need for the rest of the meal!

                                                      My mom makes a sweet kugel with dried fruit and egg noodles that, too, is so good. She uses dried apricots, blueberries, cherries...YUM!

                                                      Over the holidays I made dried fruit and nut bark that was a bit hit and it's kosher for passover. I used pecan bits, toasted, and dried cherries. Mixed them into melted chocolate, put them on a baking pan to cool, then drizzled white chocolate on top. When it's cooled, just break it up into large and small chunks. It can be made well ahead, and put out for guests to nibble on. Just be sure to keep it cool before you put it out so it doesn't get melty on guests fingers right away!

                                                      15 Replies
                                                      1. re: Jeserf

                                                        I am making Passover for the first time - just 3 of us - have no idea what the heck I'm doing - getting soup recipie from his mother and matzoh ball recipie from my grandmother -
                                                        gefilite fish appetizer? and something else? What - cheese/matzoh crackers? Other ideas? Maybe a pate mentioned?

                                                        Soup with matzoh balls

                                                        Main dish? Preferably no beef or lamb - maybe a roasted chicken? I actually made the one on the recipie section here with the absurd amount of garlic - absolutely incredibly delicious.

                                                        Sides - if chicken then maybe mashed potatoes with roasted garlic and asparagus with olive oil, s&p - simple but probably safer for me - oh and maybe those kugellets everyone's writing about - or instead one large kugel? He likes noodle kugel...

                                                        Dessert - homemade macaroons and maybe a torte of some kind?

                                                        AAAHHHH! (We don't even own placemats yet! Or dessert plates! - trip to Ikea this week...)

                                                        Happy Passover!

                                                        1. re: sushieat

                                                          take a deep breathe and remember that everyone is so hungry by the end of the first part of the seder that whatever you cook will taste delicious! Plus, you could forgo the trip to IKEA because our fleeing ancestors didn't have time to set the table either.

                                                          1. re: sushieat

                                                            You'd be amazed what a trip to the dollar store can do for Passover. This time of year, they have cute plastic plates/cups/etc for the summer picnic season that are great for passover. The plus side is you can throw them away afterwards without feelign too guilty instead of having to store yet another set of dishware all year. Thank you.

                                                            1. re: Bride of the Juggler

                                                              The easiest thing to do for Passover dishes is cheap glass plates, bowls, mugs, etc. from Bed, Bath & Beyond, or Linens & Things. They are only a couple of dollars each, don't take up much storage room, and you are not adding volumes of plastic to landfills. Or store the plastic under a bed if you don't have a basement.

                                                              We really like the frozen & boiled gefilte fish rolls (Unger's). I especially like the salmon roll, but both colors look nice sliced & plated together, with a parsley, carrot, cilantro, etc. garnish. Given the rest of the food, you probably don't need another appetizer. Some people prepare a hard boiled egg for each participant, and some of those make a little "soup" of salt water and choppped egg. I find this helps keep people from starving by time for dinner.
                                                              Oh, don't forget the charoset.....that is an appetizer in itself. Make a cup or two, and have leftovers for an appetizer all week. Nice at breakfast with matzah.

                                                              For dessert, I'd suggest the easy way out: fresh strawberries and one of the excellent fruit sorbets (parve). I will post my brownie recipe later today.
                                                              Have a wonderful Passover,
                                                              p.j.

                                                              1. re: p.j.

                                                                P.J., please do post that recipe. I made it for a previous Passover and it was delish, but now I can't find the recipe- in my collection or the ch archives.

                                                                1. re: twinmommy

                                                                  First, about the brownies: I've used the recipe from Baking With Julia: http://www.recipezaar.com/99113 just substituting matzah cake flour or matzah meal instead of the flour, since there is so little flour and no leavening. Unsweetened chocolate has no soy lecithin in it. The recipe calls for some unsweetened and some bittersweet but I've just used unsweetened and very slightly upped the sugar when I couldn't find kosher for passover regular chocolate (which I've since learned to find).

                                                                  My guests are pretty addicted to my charoset, which is a simple one that involves grated apples, grated nuts, cinnamon, golden raisins, wine and sits overnight in the fridge to marinate.

                                                                  I generally make salmon and do a dairy meal, with lots of side dishes since I eat very little meat. Some favorites:

                                                                  Mashed potato kugel. Pre-boil and mash good quality potatoes. Pre-bake farfel (egg-coated if you like). Sautee all your favorite allium types (garlic, leeks, onions...) with lots and lots of mushrooms. Mix together the mashed potatoes, the farfel, the alliums and muhrooms, salt, and butter, put it in a kugel pan and bake. So good. If you're not worrying about the health implications, serve it with sour cream.

                                                                  Otherwise favorites include vegetarian mb soup, often a quinoa pilaf (sometimes with currents, sometimes with diced carrots, chard, dill, lemon, whatever else), often some creative concoction of beets and greens, and a sponge cake with strawberries and whipped cream. I once made macaroons but they were the almond kind - I think I even dipped them half in chocolate. Very tasty.

                                                                2. re: p.j.

                                                                  Finally...the brownie recipe, as adapted from the St. Louis Post Dispatch 3/28/1988
                                                                  Preheat oven to 325. Grease a 9 x 13 baking pan.(foil works fine)

                                                                  4 eggs, well beaten (egg beaters are ok)
                                                                  2 cups granulated sugar
                                                                  ½ Cup cocoa powder
                                                                  1 Cup canola oil ( I am going to try 1/2 apple sauce & 1/2 oil this year)
                                                                  ½ tsp. Salt
                                                                  1 cup matzo cake meal (sift if you are not as lazy as I am)
                                                                  1 cup chopped pecans (or walnuts)
                                                                  2 cups semisweet chocolate morsels

                                                                  1. Beat eggs with sugar, cocoa, oil and salt.
                                                                  2. Gradually add the matzo cake meal.
                                                                  3. Stir in pecans* and chocolate morsels, and pour into the baking pan.
                                                                  4. Bake 30-40 minutes. You want a toothpick to come out a little sticky.
                                                                  (*my kids don’t like the nuts, so after I have poured the batter into the pan, I add the nuts to ½ the pan & gently stir a bit)
                                                                  NOTE: recipe can be halved and baked in a 9 x 9 inch pan.

                                                                  Enjoy, p.j.

                                                                    1. re: twinmommy

                                                                      Does anyone have Ina Garten's (Barefoot Contessa) recipe for noodle kugel???

                                                                      1. re: careri

                                                                        Is that a Passover recipe? I really can't stand those Passover "noodles."

                                                                        1. re: Nancy Berry

                                                                          I was going to use the Pesach noodles...are they really horrible?

                                                                    2. re: p.j.

                                                                      what about some passover mande bread.. that's always a big hit. i use chocolate chips etc. it's almost better than the regular mandel bread recipe that i use. also i have a recipe for choc. chip cookies that's good.

                                                                      1. re: flobee

                                                                        I also like lemon bars at this time of year. In Cal. we used meyer lemons but I like the tart ones here just as well. Supereasy and makes a bunch at a time.

                                                              2. Does anyone have some very simple veggie dishes? My mother just told me that she is going out of town this weekend, so I have been tasked with making two vegetable dishes for our Monday night seder, with 30 people. Unfortunately, I'm also working crazy hours.

                                                                Someone else is making sauteed asparagus, so I was thinking of using something like this eggplant recipe ( http://www.cyber-kitchen.com/rfcj/APP... ) and maybe something souffle-like with a different vegetable. I'm worried that the eggplant salad might be too mushy. I'm open to anything that is quick and easy.

                                                                6 Replies
                                                                1. re: Jwsel

                                                                  One of the easiest things you could make is a colorful bunch of roasted root vegetables; carrots, parsnips, onion, garlic, and different potatoes (peruvian blue, red and Yukon gold).

                                                                  1. re: lucyis

                                                                    I forgot to mention the other restriction: I can't use potatoes, because someone else is making mashed potatoes and we will probably have a potato kugel. But I could do roasted root vegetables with carrot, parsnip, butternut squash and maybe toss in a sweet potato or yam.

                                                                  2. re: Jwsel

                                                                    I'm making, as I did last year, an eggplant and zucchini lasagna, using eggplant and zucchini as noodles.

                                                                    I'm also doing a mixed roast of vegetables covered in chopped garlic (cauliflower, carrots, onions, celery, possibly turnips or puprple potatoes for color).

                                                                    1. re: Emme

                                                                      We've bagged the brisket this year and are going with the following menu:

                                                                      Asian inspired gefüllte fish - cilantro, spring onions, toasted sesame seeds. 1lb of fish - total - yielded 12 large patties. I reduced the stock by 3/4s and let it jell.

                                                                      Avgolemono - Greek egg/lemon chicken soup - You can find a good starting point in Jewish Holiday Cooking by Joan Nathan, although mine is more Turkish than Greek (shhh!)

                                                                      Braised beef roast with carrots and pearl potatoes and home preserved peaches

                                                                      Heart of palm and marinated artichoke salad

                                                                      Apio made with 2 kinds of celery and artichokes - another starting point for this is Taste of Tradition

                                                                      3 kinds of macaroons - almond/cocoa; chocolate coconut, white macaroons with pecans. The cocoa one is based on Mama Leah's Jewish Kitchen, but made KLP by making my own confectioners sugar with ultrafine sugar and potato starch.

                                                                      Nut torte with coffee filling - weather permitting

                                                                      3 kinds of charoses - Iraqi with coconut, figs, dates, apples, raisins; mango/apple (my version of Janos Wilder's from Joan Nathan's Jewish Cooking in America; and a Georgia version of standard Ashkenazi apple/pecan. And April is national pecan month in the US.

                                                                      1. re: teamkitty

                                                                        Interesting twists... May I ask if you're altering your gefilte fish recipe in any other way besides the additions/changes to ingredients? Also, what are you marinating your artichokes and hearts of palm in (those are my two favorite salad veggies, so I'm always seeking out new ideas!)... TIA!

                                                                        1. re: Emme

                                                                          Nope. I use as little matzoh meal in my fish as possible to make them light and used just one egg for 1 lb of fish. My broth did not jell, however. I'm attributing this to a lack of fish heads in the stock. Salmon bones alone didn't cut it.

                                                                          Given the holiday and restrictions on vinegar, I'm using a basic lemon/garlic/parseley/olive oil marinade. I also use lots of fresh parseley in the salad itself.