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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:

-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


            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.


              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.



                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.

                    1. Instead of stuffing...try Emeril Lagasse's creole matzo farfel.

                      1. Menu not set yet but First Seder - Brisket, Ginger Chicken in Apricot Wine Sauce, Nutloaf and Sweet Potato Kugel (both vegan for the vegan guests), asparagus, two different matzah kugels, green salad, chocolate mousse cake, and a vegan strawberry rhubarb strussel.

                        Second night - LEFTOVERS plus a marinated chicken dish. Will likely make chocolate chip cookies (pesachdik of course) and crinkle cookies.

                        Sadly, Rabbi and local vaad nixed quinoa this year.

                        2 Replies
                        1. re: daphnar

                          how do you make a vegan nutroast with no egg to bind?

                          1. re: marissaj

                            Mashed potatoes are added to the nuts.

                        2. Inspired by the plagues themselves.....help me finish this one...

                          borsht (shooters for the kids) ............blood
                          pesto stuffed chicken wing......... "froglegs"
                          quinoa (yes the good ones, check relavant threads)........lice
                          wild cherry coke braised short ribs............wild beasts
                          .....um need a little help with the pestilence.....any thoughts?
                          red wine braised baby shallots over mashed potato......boils
                          Egyptian Sunrise on the Rocks...........hail, fire and brimstone... (i have a great recipe that marries small matzah balls with Swedish meatballs in a long and slow cook to a very seductive effect, with red and white balls side by side, came in close second)
                          grasshopper meringues......................locusts
                          going dark on darkness.......any ideas would be much welcomed....leaning to chocolates me thinks
                          braised baby carrot deconstructed tzimmus......as our first born.

                          With three to four 3-4yr olds joining us at the Seder as well as some playful parents, we think this could be fun and a nice way to make even the meal a part of the seder as opposed to a break from it. Any suggestions are very very welcome.

                          11 Replies
                          1. re: gotcholent

                            Are you willing to share your matzah ball/meatball recipe?

                            1. re: daphnar

                              Use your favorite meatball recipe.....double the liquid and while boiling drop in your matzah balls, made according to packet instructions.... I've also made these (albeit a bit larger) for over-night cooking to serve the next day for lunch...making it perfect for Shabbas as well.

                            2. re: gotcholent

                              wow where do you get pesach cherry coke!!!! so cool! and love love love your theme (and any themed seder!!!!)

                              1. re: PotatoPuff

                                Actually, that's a good question. I've never seen any of the flavored cokes KFP. Is the cherry coke pesachdik this year?

                                1. re: queenscook

                                  alas....after a little searching online, there closest I could get to the wild cherry would be from Dr. Browns. I suppose I could go with a slightly more traditional red wine and wild berry reduction instead. Still need some help with pestilence....pestilence anyone?

                                  1. re: gotcholent

                                    For pestilence, I gotta think you should go with something black. Maybe something with a coffee rub?

                                    1. re: DeisCane

                                      I agree about going with something dark... I was leaning more towards a sweet dish, either with raisins or chopped dates - maybe as a farfel type of dish? Or maybe combine lice and pestilence and make a sweet quinoa pilaf that has chopped dates, chopped raisins, and maybe some chopped dried cranberries (unsweetened, if possible) for a bit of tartness.

                                      The kids will probably LOVE the theme. What fun, and so creative!

                              2. re: gotcholent

                                For "darkness," how about some sort of "blackened" dish: fish or chicken, maybe?

                                BTW, do you mean "mint-flavored" for the grasshopper meringues? If so, do you flavor it with real mint? I've never seen KLP mint extract.

                                1. re: queenscook

                                  Mint infused simple syrup is as easy as can be, and if you are really in a squeeze for time, simply take a mint tea bag, let it brew....brew strong and then refrigerate....last for days and can be used for anything from tea to angle food cake.

                                  1. re: gotcholent

                                    I just came back from shoping and could not find KP mint extract, Using the tea is a great idea, thanks. I use one of the teas, my DH thinks it is honey, works for me, and add it to his cakes.
                                    Wondering why I need the mint extract? I have a recipe for the McDonald irish shake, you use vanilla ice cream which I can get for Passover and thought what a wonderful surprise fir the family, I would not add green food coloring!

                                2. re: gotcholent


                                  can't believe i am missing it!


                                3. If it's a Southern theme, you'd better have sweet tea, pecans and coca cola on the menu as well as peaches!

                                  13 Replies
                                  1. re: sharonfl

                                    Peaches are definitely not in season at Seder-time. Usually strawberries aren't either, but our state strawberry board is saying that with the unusually warm weather this year, some U-pick farms will be opening in early April.

                                    Sweet tea, definitely, and KP Co'Cola, of course. With the pecans, peaches, and CoCola, you must be a Georgian, Sharonfl. Here in NC it would be sweet potatoes, peanuts if you can, and Pepsi, which I've yet to see KP here.

                                    1. re: rockycat

                                      You can find peaches that are imported at the produce markets. Frozen peaches can't be used because of the additives. Yes, I am a transplanted Georgian.

                                    2. re: sharonfl

                                      Coca cola!!! Yes, always. Sweet tea, hmmmm would love to but where to find pesach version? Can't make it on my own, no pesach pitcher :(

                                      1. re: PotatoPuff

                                        I don't understand. What's in sweet tea that wouldn't be pesachdik? Isn't it just tea and sugar?

                                        And how hard or expensive could it be to get a cheap pitcher for Pesach, if this is something you would really like to make/drink?

                                        1. re: queenscook

                                          Agree with QNS. Go to Target and get a pitcher for 4 bucks and get a bunch of tea bags and sugar. Voila

                                          1. re: DeisCane

                                            Certainly easy and cheap to get a pitcher, but not so easy to find a place to store it in my tiny apartment after pesach. And yes, no reason for it to be not pesachdik (minus the corn syrup some companies may use), but I don't know any companies that produce it for pesach.

                                            1. re: PotatoPuff

                                              Buy it, use it, throw it away.

                                              Or be ecologically correct. Use the Manhattan apartment building recycling system. Don't throw it away; place it in a position and manner that makes it clear that it is a clean, good condition item that is being disposed of. Very likely someone will take it and use it.

                                              1. re: PotatoPuff

                                                Why do you have to purchase it? Make it. It's just tea--boil water, add tea and sugar. There are probably a hundred recipes online for it, if you've never made it.

                                                1. re: queenscook

                                                  OMG.......here goes so of my insane secrets!

                                                  You can premake the sweet tea and then place in fridge stacked in a metal pan if the dh should move it ....lol

                                                  I stack up in my freezer loads of chicken soup once I am ready for Passover cooking!

                                                  1. re: queenscook

                                                    Ok, time to end the tea discussion once and for all, as it is a bit off topic:
                                                    -Yes, tea is a good idea.
                                                    -I am well aware of how to make sweet tea, and do so regularly.
                                                    -I was hesitant to make tea for the seder because I do not have a pesach pitcher. I did not want to buy a pitcher, as I live in a very tiny apartment with nowhere to store it.
                                                    -Adina suggested to buy a pitcher and throw it away after. If I can find a cheap enough pitcher (Target, Amazing Savings, etc.) I will do so.
                                                    -Thanks for the input!

                                            2. re: PotatoPuff

                                              More southern ideas; lemonade, vidalia onions (probably will be in season by then) and lemon squares. I've even seen recipes for brisket (and chicken for that matter) made with coke. After living in Atlanta for 12 years I think they put coke on everything! Agree with everyone else. Potatopuff, a pitcher isn't that expensive and is pretty useful. Although I don't drink it, sweet tea IS just oversweetened tea. The recipes I've seen call for making a simple syrup and brewing it with tea bags.

                                              1. re: sharonfl

                                                For the ones curious about finding KP Cherry Coke

                                                purchase KP Coke
                                                and add some KP Cherry flavor or Cherry Juice that I use all round from VitaminShoppe

                                                1. re: laura10952

                                                  Adeina posted this site


                                                  Oh my, and I thought we had everything in Rockland
                                                  they do deliver with Fed Ex but the tolls and gas (forget the time) from Rockland County to Rego Park, I could order

                                                  Adeina thank you for the site and will use them next year. I have purchased my meats already and their take out menu was extensive. So I order my uncooked meats with friends of mine who purchase ready made.

                                                  Extremely interesting site (Aarons Gormet)
                                                  I also liked the idea of using them over the summer when we go to friends for a stay and I could have the kosher meats sent to them POLITELY.....

                                          2. I'm making the second seder for 23-28 people. We haven't firmed it up yet though my husband is agitating for keeping it at 23. Not a bad idea since I don't have Passover dishes for more than 24!

                                            I'm making chicken soup with leek/chive matzoh balls; fish cakes with green horseradish sauce and a small tossed salad; roast turkey, roast tsimmes, vegetable/mushroom kugel; asparagus or broccoli not sure yet which; cookies, white chocolate bark, nut cake with soaking syrup, lemon cakes with berries; coffee/tea.

                                            Now if I can only survive the cleanup part.

                                            1 Reply
                                            1. re: KingsKetz

                                              I know this is last year's thread, but I would love the leek/chive matzoh ball recipe if you have it and are around!

                                            2. Gefilta Fish (A & B loaf boiled in water w/carrots/onion/sugar)
                                              hard boiled eggs + salt water
                                              Chicken Soup (Homemade)
                                              Chopped Liver (Meal mart broiled chicken liver + hard boiled eggs + sauteed onions)
                                              Turkey (Costco - Meal Mart)
                                              Brisket (Costco - Meal Mart)
                                              Potato Kugel (homemade or brachs)
                                              another side - will see what chap-a-nash has that looks good
                                              cakes - will check out costco/zomicks choices later this week

                                              1. This must have been the year of roasted sweet potatoes! I also served them, along with chicken tajine, and green beans with a shallot dressing. And KoP kishke. Started with gefilte fish, chopped liver, and chicken soup with kneidle. Chocolate fudge brownies, and strawberries. The only dud was the orange flavored angel cake. No problem, as the brownies were a hit.

                                                1. I am writing this after Pesach, but our menu is fairly traditional.

                                                  During the first half of the seder the charoses and horseradish are 100% homemade (yes, I grind the roots myself the day before the seder). Of course, there are the hard boiled eggs (I have kept count and through the entire holiday, we will go through over 4 dozen eggs), and other traditional items.

                                                  Once we finish the first half of the seder we bring out the gefilte fish (sorry, store bought in jars, my mom and my grandmother made great gefilte fish, but they passed away many years ago), followed by chicken soup with matzah balls (yes, this is all home made from scatch). Going into the main part of the meal, I eat beef, but my other half doesn't, so we make use of poultry. We used to do a whole turkey, but with the seder, it is too much work to start carving that late in the evening, so last year and this year we made boneless breast of chicken in white wine. Much easier to serve. Along with the chicken, we have salad, potatoes, farfel based stuffing, and broccoli or spinach. Dessert is more along the lines of a prepackaged Pesach cake and macaroons.

                                                  Then the afikomen and trying to round up everyone to finish the seder.

                                                  And yes, the leftovers keep the two of us going for a few days!

                                                  2 Replies
                                                  1. re: runtexas

                                                    Only four dozen eggs? I went through more than six dozen, and with the exception of three guests at one meal, it was only the two of us for the rest of the chag.

                                                    1. re: queenscook

                                                      Ha ha...you beat me! We hosted small groups at the seders (8 total the first night, 4 total the second night), but for much of the rest of the holiday, it was just me eating eggs, and only with breakfast.

                                                  2. Our menu is inspired by my husband's Sephardic roots.

                                                    Spring green soup with fava beans (leeks, turnips, spring onions)
                                                    ..lamb chunks with raisins and onions
                                                    Roasted garlic mashed potatoes
                                                    Salad cuite (roasted pepper and tomato salad)
                                                    Matzoh stuffed mushrooms
                                                    Sautéed spinach with lemon

                                                    Orange flan
                                                    Marshmallow fruit kebabs

                                                    1. chicken soup with cut up vegetables (leeks, celery, carrots and turnip)
                                                      Braised chicken with garlic and white wine (and cauliflower, braised in same pot)
                                                      potato kugel
                                                      Roasted brussel sprouts
                                                      apple cake and chocolate almond cookies