Something new: a Passover Seder "Brunch"
Due to some health problems my Dad is experiencing, this year my family is having a light passover brunch instead of a seder since he cannot stay up that late nor concentrate for that amount of time. We have decided that in lieu of the whole seder, we are going to just have seder foods. I need help planning a menu in this uncharted territory.
This is what I have so far:
1. My dad can have VERY limited salt, alcohol, and saturated fats/heavy foods.
2. We are going to have the staples like chicken soup with matzoh balls, charoseth, boiled eggs, gefilte fish, and chopped liver.
3. I do not want to make a brisket as that is too heavy & rich for him.
What else can you suggest to make this into a special Passover brunch?
Last year I made a garlic roast chicken (stuff whole cloves under the skin, rub olive oil on top), grilled asparagus with saffron lemon aioli, and sauteed garlic and rosemary potatoes. Most things could be prepared ahead of time, and it was all pretty light.
I'm a vegetarian so I eat a lot of foods that would probably be appropriate for your dad. . I like to make mock meat load using ground nuts. There are tons of recipes out there for nut roast/loaf. I always smear ketchup on top before baking mine- it adds a little extra flavor and color. Nuts have healthy fats and you can leave out the salt and just use seasonings as I do.
I would serve some kind of baked salmon as a main dish, with steamed or roasted asparagus. Potatoes and salad would be good and for dessert you might consider sponge cake with fresh fruit or something like a Pavlova.
The first thought that came into my head when I saw the words Passover and brunch was matzo brie. You know the stuff - crumble matzo, soak in water, drain, mix with beaten eggs, fry like french toast. And like french toast, you can take this in a more savory (black pepper in the mix, serve with sour cream) or sweet (vanilla and cinnamon in the mix, serve with syrup or jam) direction.
the same came into my head... matzah brie with a good dosing of black pepper, and onions, and sometimes mushrooms...
some hash browns... do em in Pam and some low-sodium broth
and a carrot or spinach souffle http://find.myrecipes.com/recipes/rec...
baked apples for a nice light dessert - core and stuff with raisins and cinnamon and whatever else you like, then pour diet 7-up over them and bake...
re: Toronto Fastfoodie
I do a "matzoh pilaf" that is essentially a savory matzoh brei:
Passover 3 mushroom farfel pilaf
6 T marg.
2 cup matzoh farfel
2 beaten eggs
1/2 tsp. freshly ground pepper
1/2 Cup or more chicken stock or soup
1 Cup of each of the following: portabello, shitake, other kind of mushrooms...all sliced (3 cups total)
1 large onion diced
1/2 cup chopped fresh parsley
In a large skillet, melt margarine and saute onion until transparent. Add mushrooms and saute until tender and set aside contents of pan.
In same pan, heat farfel and beaten eggs (this coats it and it separates into pieces).
Toss back into pan the onion and mushrooms, and add chicken stock, parsley, salt and pepper. Cook until stock is absorbed.
Also, here's a great recipe for a veggie kugel I got on Chowhound that has gotten great reviews at my table. I generally use olive oil instead of margarine, and make in mini-muffin tins.
Mrs. Feinberg's Vegetable Kugel
1/2 cup pareve margarine, melted and cooled, plus more for muffin tin
1 cup unpeeled, grated Granny Smith apple (1 medium apple)
1 cup peeled, grated sweet potato (1 small potato)
1 cup peeled, grated carrot (about 2 medium carrots)
1 cup matzo meal
1 teaspoon coarse salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup sugar (optional)
Heat oven to 325°. Lightly brush muffin tins with margarine. Set aside.
In a medium bowl, combine 1/2 cup margarine, apple, sweet potato, carrot, matzo meal, salt, baking soda, cinnamon, nutmeg, and sugar. Stir to combine. Divide mixture evenly between nine of the prepared muffin tins (three will be left empty).
Cover with parchment paper and aluminum foil. Bake 30 minutes. Increase oven temperature to 350°, remove paper and foil, and continue baking until firm and dark golden brown, 5 to 10 minutes more. Serve immediately.
re: Marion Morgenthal
That Matzoh Pilaf sounds good and Mrs. Feinberg's Vegetabel Kugel (from Joan Nathan) is very good too.
When I think brunch, I think more in terms of these types of dishes rather than roast chicken or fish, but maybe that's just me. I've never made this, but it's always been in my Epicurious recipe box to try one day. It's Spinach and Matzoh Pie. Just not sure if the feta would be too salty (is there low salt feta?).