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Share your Seder Menu!

Let's use this thread to share ideas for our seder menus!

For the first night I'm trying to do a southern-themed seder. Yes I know Chowhound has their own version, but it revolves around beans, soy, and other things Ashkenazis don't eat - so I have my own version:

-Brisket
-Roasted Sweet Potatoes
-Stuffing (made from Matzo)

-still need salad/appetizers, but at least the theme is there.

What is your menu?

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  1. I dont't have any definite menus yet, but on Pesach I always make it a point to make Yapsik, which is the slow baked potato kugel with Flanken pieces inside as well as Moussaka (from the Kosher by Design Passover edition). Always a big success:)

    1 Reply
    1. re: lenchik

      Yapsik sounds interest. Can you post a recipe?? And I don't know that kosher cookbook...I'll check it out. Thanks!

    2. I've only gotten as far as main courses and ordering the meat

      I always start the first seder with a clear matzah ball soup, chicken stock

      First seder - braised duck breasts

      Second seder - little tiny quail, each wrapped in a duck prosciutto. I'll bake them on Friday and reheat on Saturday evening

      Or should I reverse this.

      Opinions on whether braised duck or baked (roasted) quail will keep better overnight in the fridge?

      probably serve both the duck and the quails with a homemade apple or peach sauce on the side. Which reminds me to refresh my memory of which spices are not kitniyot. and go shopping.

      still figuring out the rest of the menu

      9 Replies
      1. re: AdinaA

        I always make a sweet and sour brisket and a sacher torte. After that I'm stumped....

        ...and waiting for an invitation to Adina's.

        1. re: DeisCane

          I like that- Adina, maybe you can invite all you CH friends?

          1. re: marissaj

            Everybody at the table tries to bring a new vort, or two, to the discussion. I try every year to do one or two new things with the menu.

            This is high risk for my family and guests. They never fail to remind me of the year I followed somebody's recipe for a Pesachdik lemon meringue involving potato starch, it turned out so rubbery my kids claim that they went outside tossed it around as a frisbee.

        2. re: AdinaA

          Where do you get duck prosciutto, and is it kosher?

          1. re: paprkutr

            aaronsgourmet.com

            They deliver and ship many specialty items that are hard to find, prosciutto, goose, foie gras...

            1. re: AdinaA

              Be sure to check their hechsher to see if it's one you use; it's not a universally accepted one.

              1. re: queenscook

                They do practice transparency. You know what you're getting and who is supervising it.

                1. re: AdinaA

                  Aaron's Gourmet is actually glatt I believe (whatever that really means) and their meats are excellent although expensive. I've loved their duck breast (can't get that anywhere else!) as well as their rack of lamb. I haven't had the duck prosciutto but I will look at it. And the owner is a lovely guy. But it could be because of what I spent at his store one day! lol

                  1. re: KingsKetz

                    Glatt, like any other term, is still dependent on whether you and/or your Rav accepts the word of who is saying it's glatt. Israel Mayer Steinberg's hechsher (the Cup-K) is not acceptable to all. If you eat it, enjoy.

        3. Put me on Adina's guest list, too, please.

          Beyond the matzah ball soup and brisket, I still don't know. I'll probably make "dino ribs" again because those go over so well. That's myspeak for stuffed veal breast. By the time it's carved, it looks like something from a Flintstone seder.

          PotatoPuff, just a few random thoughts for your Southern seder. How about a version of deviled eggs, if your family serves an egg course? Also, some twist on ambrosia might be nice for dessert. Maybe ambrosia served in meringue shells?

          9 Replies
          1. re: rockycat

            Ambrosia? What is it,? aside from the fact that it used to be eaten on Mt. Olympus.

            1. re: AdinaA

              Adina- you clearly have no english roots ;) In the UK it is a brand of custard; granted I am not sure if Rockcat is referring to custard though.

              http://www.amazon.com/Ambrosia-Devon-...

              1. re: marissaj

                Oh, no, no, no. Ambrosia is a Southern take on fruit salad which always appears around the "December holidays." At its most basic, it includes fresh orange and fresh coconut. One can also include other ingredients such as pecans, bananas, marshmallows, or sour cream. I personally do not hold with a dairy version - ever.

                Here are 2 decent starting points. A Google search will yield tons more.

                http://www.southernliving.com/food/en...

                http://www.foodandwine.com/recipes/am...

                1. re: marissaj

                  American ambrosia involves mixing whipped cream, fruit (frequently canned pineapple and/or mandarin oranges), and sweetened flaked coconut. I've also seen it layered in a trifle dish, which is more attractive. Not gourmet at all, but fun anyway.

                  1. re: GilaB

                    I hate to disagree, but that may be a Northern version. A traditional Southern ambrosia uses fresh coconut and doesn't have cream, even though Cool-Whip seems to have become the official dessert topping of record. The emphasis really is on the fresh fruit and during Passover that makes things even easier. However, any way you choose to make it is automatically the "right" way.

              2. re: rockycat

                so I'm already serving hard boiled eggs since I'm making some for the seder plate...I suppose it wouldn't be much more trouble to devil them.

                ambrosia seems a bit tough - where to get marshmallows? parve?

                1. re: PotatoPuff

                  Seriously? I've never seen non-parve marshmallows. And growing up I remember we could only find them on pesach. We used to stock up for the rest of the year. I'm sure any kosher store will carry KP parve marshmallows.

                  1. re: avitrek

                    My local grocery stores don't have matzah meal, cake meal or potato starch, but they DO have marshmallows. Lots and lots and lots of KP marshmallows. If you could survive for a week on nothing but marshmallows and Manischewtiz cake mix I'd be all set.

                    Seriously though, I assumed that if I could get marshmallows where I live, anybody could find them. Sorry if that was a bad assumption.

                  2. re: PotatoPuff

                    Are you saying marshmallows aren't parve? Even the bovine-gelatin is considered parve, so what would marshmallows be, if not parve?

                2. Southern? Collard greens, cooked with a little beef or lamb bacon, or a little smoked duck or turkey. Or, with a little of the fat you skim off the brisket.

                  3 Replies
                  1. re: AdinaA

                    hmmm collard greens.... that sounds amazing! might be a bit time consuming to check so many leafy greens for bugs, but definitely sounds like an option! thanks Adina!

                    1. re: PotatoPuff

                      Collard greens are very large and relatively flat. Checking them isn't nearly as tiresome as checking some types of salad greens.

                      1. re: rockycat

                        good call rockycat! even better, my husband volunteered to help with preparing the seder - given his cooking abilities or lack thereof, this might be a suitable job for him...

                  2. I posted something like this before, but it looks like it got lost, so let's try again . . .

                    As much as I enjoy good food, the seder (we always go out for one, so I only do one) is the one meal that I do not cook all that much for. Perhaps we have more discussion and concentration on the hagaddah than many others, but we rarely get to the meal proper all that long before (halachic) midnight. And after all the wine, matzos, and marror, and knowing there will still be an additional two cups of wine and the shiurim of more matzah for the afikoman, I do a very minimal meal. The other meals of yom tov is where I do more interesting stuff.

                    A few years ago, I came up with the idea to do meatballs as my main course at the seder, so that anyone who wanted could have more, while I could have just a few. Otherwise, full pieces of chicken, brisket, whatever, were being wasted. I start with matzah ball soup, go on to the meatballs, with a couple of types of the three or four kugels I have made for the first days of yom tov (which sometimes last until the last days). Dessert is the one part of the meal that varies from year to year, but even that is usually light, or at least small, because of all the food being consumed. Some sorbet (of the four or five types I usually make) and meringues is often as far as we go. It also depends on the guests; if it's just us, I go lighter than if we have other people over.

                    Now, for those on this board who do a seder, or both, but don't have all the other meals of the eight-day eating fest . . . I can understand why you might look at it as THE meal to shine, but for many of those who do the whole hagaddah and heavy discussion thing, I think it's the meal(s) where the spiritual food takes precedence over the actual food.