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Seder menus, What are you serving?

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AdinaA Apr 14, 2011 08:54 AM

What are you serving?

A post on another thread made me want to ask. Ilenem wrote:

My seder meals are pretty traditional. Gefilte fish, chicken soup with matzah balls. This year I'm making corned beef and cabbage as a main for the first night. Brisket and Turkey for the 2nd night (bigger crowd)

By Ilenem on Apr 14, 2011

For my part, I like to amuse. Especially on the first night. They do want their matzo ball soup, so I start with that but I don't do a fish course. Chocolate mousse for dessert. The amusement I'm planning this year is goose eggs. they are enormous. And tiny birds for the main course. Game hens. In a cinnamon honey sauce With asparagus, and plantains mashed with citrus.

The second night will be lamb stew with Moroccan spicing, served over quinoa. And chicken eggs, but not plain hard-cooked, I'll do huevos haminados.

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  1. r
    rockycat RE: AdinaA Apr 14, 2011 11:20 AM

    So far:

    Gefilte fish (or chopped liver for fish haters like myself)

    Matzah ball soup

    Yemenite Haroset

    Brisket (because my daughter absolutely, positively must have it or else)

    Gefulte Kalbbrust (Stuffed Veal Breast)

    Quinoa & Squash Gratin (except it won't really be "gratin" since no cheese)

    Porcini Matzah Meal Polenta

    Carrots with Za'atar

    Damp Apple & Almond Cake

    Either Mock Chestnut Cake or Coconut Tartlets filled with chocolate not-really ganache and fresh fruit

    All fruit and vegetable dishes are subject to change as I shop. And as the guest list keeps increasing. Guys, p'ru u'rvu does NOT apply to the dinner table!

    8 Replies
    1. re: rockycat
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      Rory RE: rockycat Apr 22, 2011 03:12 PM

      wow! I want to come and I'm a vegetarian;-) if this is a help, Daiya vegan cheese, which is very good is Kosher and pareve.
      Also I've made great vegan homemade ice creams from nuts and you can use coconut milk or almond/nut/hemp milks.

      1. re: Rory
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        GilaB RE: Rory Apr 22, 2011 03:26 PM

        I do not think that Daiya cheese is kosher for Passover.

        1. re: Rory
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          rockycat RE: Rory Apr 22, 2011 05:43 PM

          Rory, we went with the Mock Chestnut Cake and it was pretty good. The Quinoa & Squash Gratin was also popular. Maybe next year you and your dad can come for the Seder.

          And the Spouse reminded me that I'm supposed to swap you rugelach for your father's pickles. I need to get to that before it gets too hot to bake rugelach.

          1. re: rockycat
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            Rory RE: rockycat Apr 23, 2011 12:56 PM

            Rockycat; mock chestnuts, never heard of them, what do you substitute? Don't invite my dad he'd faint over the brisket, hehe, You are too kind.
            Sure ask your other half how do you like your pickles; full sour, half/sour my dad will go through them in the fridge, especially for homemade rugalach!

            Gila, you're right not Kosher for Passover, my apologies. But I can recommend Daiya for the rest of the year; it really is good.

            1. re: Rory
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              rockycat RE: Rory Apr 23, 2011 01:19 PM

              This is the recipe for the Mock Chestnut Cake.
              http://www.epicurious.com/recipes/foo...
              My friend would say that "mock chestnuts" sit in a tree and make fun of you, but in this case, the cake uses sweet potatoes. Ironically, you could get KP chestnuts at Kroger on Strickland this year and I have a bag I got somewhere else in town during the year.

              And the Spouse requests half-sours.

              1. re: rockycat
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                Rory RE: rockycat Apr 23, 2011 04:23 PM

                fascinating, I've never heard of substituting sweet potatoes for nuts! I have a wonderful dairyless Italian chestnut cake recipe somewhere, must find it.

                My dad has the half-sours, just tell me when he'd like them:)

                1. re: Rory
                  queenscook RE: Rory Apr 23, 2011 07:23 PM

                  I don't think chestnuts are very much like other nuts; are they even real nuts botanically? They definitely seem starchy to me; more like what sweet potatoes are like sometimes.

                  1. re: queenscook
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                    Rory RE: queenscook Apr 25, 2011 01:38 PM

                    queenscook, chestnuts are real nuts! but you're right they have more carbohydrates than potatoes. You can get kosher chestnut flour, and make classic Castagnaccio: chestnut cake.http://www.artofcookery.com/chestnutc... it also has the benefit of being gluten-free is that is a help.

      2. s
        SoCal Mother RE: AdinaA Apr 14, 2011 11:21 AM

        We're invited out first night.

        Second night (currently at 22 people including 8 teenagers so food quantities need to be set for 30):

        gefilte fish
        chicken soup with matza balls
        turkey breast
        baked sweet and white potatoes
        some sort of farfel dish that someone else is bringing
        fruit platter someone is bringing
        either flour-less chocolate cake (purchased) or Latke's strawberry fluff or both

        If I have time I will try to make a veggie kugel but I do all my cooking on Monday.

        5 Replies
        1. re: SoCal Mother
          queenscook RE: SoCal Mother Apr 14, 2011 02:00 PM

          I think I make less for for the seders than any other shabbos or yomtov meal. We usually do the hagaddah in great detail, and get to shulchan aruch only about 45 minutes or so before chatzos, and after two full cups of wine and multiple shiurim of shmurah matza and maror, we are not into such a huge dinner. I make chicken soup with matzoh balls, a couple of kugels, meatballs, and some cake or meringues or sorbet.

          My thought process on meatballs as the main dish is that if you're hungry you can have lots, but if not, you can have fewer. No need to waste a whole piece of chicken, brisket, or whatever else I could make. We're usually in such a rush to eat and have the afikoman before chatzos, that I feel my effort would be wasted if I made something delicious and fancy which would just have to be scarfed down. I do much bigger, fancier meals for the rest of yomtov when I have lots of guests, but not for the seder. Am I the only one who looks at it this way?

          1. re: queenscook
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            AdinaA RE: queenscook Apr 14, 2011 05:20 PM

            We also talk/learn so much that we get the meal in just under the wire. But I like to have something fancy because, you know, it's the seder. I figure, the game hens we don't eat the first night will be eaten as seudah shlishi the next afternoon, along with the mousse. And I won't make the volume of lamb that I would usually do, because, as you say, after the shiur of matzah X 3 most of us will only eat a small portion. That is one of the reasons I switched to tiny quail eggs. Too much food.

            1. re: AdinaA
              queenscook RE: AdinaA Apr 14, 2011 05:36 PM

              Seudah shlishi? Yomtov isn't on shabbos this year.

              1. re: queenscook
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                AdinaA RE: queenscook Apr 14, 2011 05:49 PM

                True. There will be a third meal not because halacha requires one but because the seder comes late, everyone will be hungry, so I make a plan. To serve the meat from the game hens with matboucha.

            2. re: queenscook
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              MartyB RE: queenscook Apr 14, 2011 05:59 PM

              I love the meatball idea. Eat as much or as little as you want with no waste. I will do the same!

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            DeisCane RE: AdinaA Apr 14, 2011 02:26 PM

            I wonder where llenem is getting the goose eggs!

            This post is a nice reminder that I'm way behind schedule on planning. We host second night. Only 4-5 adults and four children but still. I guess I'll make a quinoa and mushroom thing, gefilte fish, brisket, roast chicken, tzimmes, plus a salad.

            10 Replies
            1. re: DeisCane
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              AdinaA RE: DeisCane Apr 14, 2011 04:42 PM

              I googled and found a farmer who shipped them to me by mail.

              I've done quail eggs before. They sell them in some upscale groceries. It got a fabulous response.

              1. re: AdinaA
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                DeisCane RE: AdinaA Apr 14, 2011 06:25 PM

                The Whole Foods by us usually has quail and even emu but I don't think I've ever seen goose in the US.

                1. re: DeisCane
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                  psycomp RE: DeisCane Apr 14, 2011 06:34 PM

                  Careful there, DeisCane. I used WF quail eggs until I wet to an OU lecture, and learned about non-kosher quail and non-kosher quail eggs. Same goes for duck and duck eggs. At least according to the OU.

                  1. re: psycomp
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                    DeisCane RE: psycomp Apr 14, 2011 06:51 PM

                    I'll stick to chicken and Easter eggs. ;-)

                    1. re: psycomp
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                      zsero RE: psycomp Apr 15, 2011 01:28 AM

                      Really? Someone actually farms the non-kosher native American birds that get loosely called "quail"? I thought those only existed in the wild, where people could hunt them, and that only the European/Japanese quail (i.e. the original quail, which we ate in the desert) was farmed. OK, I guess it's something to look out for.

                      1. re: zsero
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                        AdinaA RE: zsero Apr 15, 2011 04:08 AM

                        Coturnix coturnix, is the common old world quail. It migrates in large numbers through Israel ever year, you can catch the migration near Eilat. They were hunted, but most commonly by trapping. In a trap you can capture birds live. It used to be quite a regular thing and they were sold at markets into the 20th century by people who would trap large numbers of them. Upscale folks liked to take fancy guns and shoot them. There were market gunners, too. But upscale sporting types encouraged their gamekeepers to raise the birds for the fun of shooting them. Today, they are hatched commercially, and some eggs are sold as hatchers, to people who want to stock them to shoot. But there is also commercial quail egg farming for the upscale food trade. Who like them mostly because they look cute decorating the plate.

                        I've never eaten one, but we are talking about a very small bird with very little meat. Hardly worth farming for the meat. Like many wild foods, they went out of favor with modernity (picked any wild schav lately?) Trapping large numbers of migrating wild fowl to sell at Pomegranate would be, er, looked upon unkindly.

                        Many communities, particularly among the edot ha'mizrach, have continuous traditions of eating them. They have been served in recent years at "mesorah dinners". http://chowhound.chow.com/topics/273458

                        1. re: AdinaA
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                          zsero RE: AdinaA Apr 15, 2011 07:21 AM

                          Um, did you not read my post before responding to it?! Yes, that is the European and Japanese quail, the original quail, the one that we ate in the desert and there is no doubt at all about its kashrus. Even Karaites, who don't eat chicken, do eat quail. And it is farmed, and therefore its eggs are available. All of this is of course known to everybody.

                          Psycomp claimed that there is a problem, because the eggs may instead come from one of the several American species of small non-kosher birds that are known loosely as "quail", and are hunted in America. I expressed surprise at that claim, because I have never heard of these birds being farmed. And if they're not farmed then how are their eggs going to show up in the shops? It doesn't seem very plausible to me, but who knows, maybe this is some new agricultural advance.

                          1. re: zsero
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                            AdinaA RE: zsero Apr 15, 2011 07:34 AM

                            I buy them direct from the farmer. They have websites with drop-down menus that let you pick your species of quail.

                            I do see them in stores, and you could probably discovere the species, but the truth is that I sent for them mailorder. Farmers do know what kind of quail they're breeding.

                            1. re: AdinaA
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                              AdinaA RE: AdinaA Apr 15, 2011 07:38 AM

                              And, yeah, I'm pretty sure that some breeders farm other species, again, most of this is for the "let's shoot a game bird" market. Hunting preserves buy them to hatch, like fish hatcheries that produce fingerlings for stocking lakes with trout for sportsmen to catch.

                              1. re: AdinaA
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                                psycomp RE: AdinaA Apr 27, 2011 01:11 PM

                                Sorry not to get back to this thread earlier...

                                I was at a lecture given R' Chaim Loike, bird-expert at the OU, on Kosher quail and ducks vs. non-kosher quail and ducks. I can dig out the handout, but the bottom line was that the market contains non-kosher varieties of quail and duck, so that you would need to be able to identify the signs of eggs of the kosher varieties. He didn't provide a guide to identification of the Kosher varieties - that wasn't the focus of his lecture.

                                I'll let another OU article speak for itself. The matter isn't as simple as it sounds. I'm simply advising caution: http://www.oukosher.org/index.php/art...

              2. d
                daphnar RE: AdinaA Apr 14, 2011 02:41 PM

                First night:
                chicken soup with matzah balls (potato leek for vegetarians and those who prefer it)
                brisket
                chicken marsala
                asparagus
                quinoa with kale and pine nuts
                sweet apple kugel
                matzah farfel kugel
                peasant zucchini bake
                flourless chocolate walnut torte
                strawberry mouse (possible in meringue shells)
                possibly fruit

                Second night:
                soup (same as first night)
                chicken in apricot wine sauce
                leftover brisket and/or chicken marsala
                leftover sides
                potato kugel muffins
                assorted cookies (baked already choc chip and chocolate)
                possibly leftover chocolate torte and/or strawberry mouse
                possibly fruit

                Oh yeah, also purchased sugar free cookies for the diabetics.

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