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seder main course?

Assuming that one doesn't eat roast meat or chicken at the seder, any ideas for a nice main course that is easy, keeps well and looks pretty, and is either cooked on stove-top or in oven with enough liquid to satisfy this stricture?

***I am not suggesting that anyone needs to abide by this, or not -- just asking for menu ideas for those who do.

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  1. Brisket, Meatballs, Chicken Marsala

    9 Replies
    1. re: avitrek

      Tnat sounds great! Thanks!

      1. re: avitrek

        KFP marsala wine? Wow.

        1. re: Kosher Carnivore

          I don't know that it exists, although I imagine that kedem bottled cooking marsala is KP. That's the only kosher marsala I've found in general. In fact I can't think of any kosher wine that is not kosher for passover.

          1. re: avitrek

            Yes it is sold KFP by Kedem.

            1. re: avitrek

              "In fact I can't think of any kosher wine that is not kosher for passover."

              Next time you are walking through a liqour store (not around Passover) look at the Manichewitz Concord (American) Grape on the shelves. Much of what is out there is NOT Kosher for Passover.
              Seems they sometimes use corn sweeteners, etc and other chometz additives.
              I noticed this about three years ago, when a well meaning seder guest arrived with a bottle.
              We have a house rule that any food/drink gift that arrives on Pesach is swiftly dispatced to the garage. It doesn't make it past the foyer. We politely explain to the giver that we simply don't have room in the house and there are backup refrigerators and storage in the garage. Next morning, it gets inspected, some to the trash, some to feed the wildlife in the yard, some to keep or use. When handed over by the guest we have the intent of not accepting ownership and the act of segregating the gift in the garage reinforces this decision to delay acceptance of ownership or rejection.

              1. re: bagelman01

                All Manischewitz Concord Grape wine is KFP:

                http://www.manischewitzwine.com/produ...

                1. re: queenscook

                  LOL

                  1. re: queenscook

                    That's NOT was it says on the site you link to, It says that:

                    To ensure Kosher for Passover products are available for the Passover holiday, Manischewitz produces Kosher for Passover items beginning 4 months prior to the Passover holiday each year. All Manischewitz wines, except Elderberry, Loganberry, Cream Blush and Cream Peach, are offered as Kosher for Passover items. Please check the label to verify the wine is Kosher for Passover. The Kosher For Passover symbol can be found below the Manischewitz logo, and the "Kosher For Passover" banner also identifies the wine as being appropriate for Passover.

                    Kosher for Passover Items include:
                    • Concord Grape

                    SO, for 4 months PRIOR to Passover the concord grape is produced KFP, BUT not all year, and I have seen chometz Manishewitz Concord Grape on the liqour store shelves during this time of year. Maybe, not in Queens, Brooklyn, etc, but certainly in the hinterland such as Connecticut.

                    http://www.manischewitzwine.com/produ...

                    In fact, the Kosher for Passover page on their site says the KFP is made with real cane sugar instead of corn syrup.

                    Since, Manichewitz Wines are sold across the country to many non-Jews all year round, this company does not bear the expense of cane sugar year round. It is cost effective for them to kasher for Passover production and change the recipe.

                    Furthermore this page bears out that there are Kosher Wines not available KFP (they name four) under the OU supervision from this company alone, as well as the other 8 months of production of at least 7 varieties that may also be found KFP.

                    1. re: bagelman01

                      Thank you for taking the time to write all this. I went to go check all my wines, all KFP and mevushal

          2. short ribs, coq au vin

            1. I make chicken that is baked in balsamic vinegar with red onions, rosemary and mushrooms. I use a considerable amount of liquid and cover it the whole time, so it is not roasted.

              1. I often make a chicken tagine with prunes, apricots, and almonds. It's easy enough to adapt most recipes for Pesach and it's always popular. I use a whole cut-up chicken but you can use thighs, boned chicken, or lamb if you want.

                7 Replies
                1. re: chefMolnar

                  Sounds delicious. Do you have a recipe? What do you serve it with?

                  1. re: cheesecake17

                    I pull it together from a few recipes. Here's a good one:
                    http://www.cyber-kitchen.com/rfcj/POU...
                    I usually substitute apricots for half the prunes and gently toast some blanched almonds in oil and sprinkle them on top.
                    Here's another good one:
                    http://www.epicurious.com/recipes/foo...
                    Obviously, you can use oil instead of butter.
                    If you want to go pan-Sephardic, you can make a Moroccan carrot salad and maybe potatoes or winter squash. I usually include a matzah kugel and asparagus.

                    1. re: chefMolnar

                      Do you have a good Moroccan carrot salad recipe? My mother would love to be able to recreate the flavor of the Machane Yehuda market version at home in Montreal.

                      1. re: almond tree

                        Sure. Sit on the #18 bus with 4 plastic baskets for 45 minutes. Get off at Machane Yehuda. Fill the baskets with more produce than you can use in a year. Get back on the bus and sit for another 45 minutes. Repeat every Friday morning. ;^)

                        Seriously, you can boil whole peeled carrots till al dente. Don't let them get too soft. Cool, cut into rounds, then toss with olive oil, lemon juice, cumin, red pepper flakes, s&p,and parsley or cilantro. Let it chill for at least a day if you can. The Jewish Food Newsroup archives (see my last message) has a few good examples. Bete'avon!

                        1. re: chefMolnar

                          Thank you for the recipe, but you should know that Egged recently stopped running the #18 bus from Montreal.

                          1. re: almond tree

                            Sorry to hear that. But I'll bet the bus took less time to get there from Montreal than from Emek Refaim.

                      2. re: chefMolnar

                        Thanks!

                        I only wish there was a way to buy bulk spices for pesach. Tat way I could get a spoonful or two.

                  2. I often make a stuffed veal breast for the second night of the seder. Instead of the standard farfel stuffing, I stuff with ground veal seasoned with salt, pepper, garlic, and fresh chopped herbs. Then I add some whole hard boiled eggs to the stuffing. When you slice the meat you have the breast meat, stuffing with a slice of egg. It is really very pretty on a platter and really tasty.

                    1 Reply
                    1. re: mrsphud

                      This is the first year in while I will not be making veal breast for the Seder. Everyone loves it, but the last 2 years I've gotten really crummy, yet expensive, pieces of meat. All bones, no meat, just about nowhere to put the stuffing.

                      The recipe I've been using comes from, I think, the NY Times Passover cookbook. I substitute spinach for the green beans, though, because I abhor green beans. A few spoons of Passover of brandy makes a nice addition to the stuffing.

                    2. Ginger Chicken in Apricot Wine sauce has been a favorite of ours for years. You can find the recipe in Temptations: Modern Kosher Recipes for Every Occasion. Let me know if you what me to type out the recipe.

                      4 Replies
                      1. re: daphnar

                        Actually, that is exactly the kind of recipe I was "tasting" for the seder. Something fruity seems right, somehow. If it isn't too much trouble, please do send recipe. Thanks!!

                        1. re: JackieR

                          4 boneless skinless chicken breasts
                          1 cup soup nut crumbs (the puffy beige ones - put them in a ziptop bag and crush them with a mallet or rolling pin)
                          1 teas ginger
                          1 teas garlic powder
                          1/2 teas salt
                          1/4 teasp white pepper (if you don' t have ok to sub reg pepper)
                          2 eggs, well beaten
                          1 cup apricot preserves
                          1/2 cup white wine
                          2 tablespoons margarine.

                          Preheat oven to 350. Cut ckn breasts in half. rinse with old water and dry well. Combine soup nut crumbs, ginger, garlic powder, salt, and pepper in a shallow dish. Dip each piece of chicken in in beaten egg, then in crumb mixture. Arrange in a single layer in a pan.

                          Combine preserves, wine and margarine. Microwave on high for 5 minutes (or bring to a boil in a small saucepan). Pour sauce over chicken and bake for 1 hour.

                          Yield: 4 to 6 servings. Best if served the day you make it.

                          1. re: daphnar

                            Hi! Is your measurement for dried, powdered ginger, or grated fresh? (which I prefer to use). This sounds very good, thanks, p.j.

                            1. re: p.j.

                              powdered but I'm sure you could sub fresh in lower quantity

                      2. We always serve delicious meatballs. Some people serve corned beef