Hosting a Passover Seder Menus to help you have an easy great seder. Planning ahead Is the key to a successful meal. Hosts do not feel that they have to ‘Supply each part of the meal, as long as they ask each guest equally to Share the responsibility of bringing something. All seders need the following: Choroseth, Roasted (boiled & colored) egg, Matzah, Grape Juice and Wine, Horseradish, Parsley & Salt water. You'll need a shank bone or ayyam (if you are vegetarian) to place on the Many of the dishes below can be made the weekend prior to the event. seder plate as well. Dishes that call for last minute cooking can often be prepared & refrigerated for At least 24 hours. Passover is a time that families and friends come togethe Remember to include the children, the singles, the guests in your preparation. It’s a Mitzvah! Menu Suggestions -Elegantand Easy Perfect for the vegan Matza Ball Soup ind Gluten Free! Baked Salmon Gefilte Fish Roasted vegetables ona bed of Lettuce, Potatoes w Rosemary and Parsley it Garnished with carrots Nut Cake with berry topping spiced almonds & mandarins parsley, horseradish and Moroccan Carrots Temon Great for the Picky Fore Are raaes Golda’s Famous Brisket Passover Dinner Guests covered with Carrot oe & Young Guests steamed brocolli florets Nut Cake with Raspberry Matza Bail Soup cheese & saisa glaze Macaroons Carrot sticks Berry fruit compote Chocolate covered Matzah inkled w cinnamon, sugar, Spri ugal Prepare ahead , No Rush Celery stuffed with cream cheese & Raisins Lettuce Wraps filled with deviled eggs Gingered Carrot Soup Matza Pizza Cabbage Salad topped the way each guest wants it! Chicken Marbella Make your own Potato Kugel *** Marshmallow Fruit kabobs dipped in cinnamon & sugar Some of the fruit has been covered in Chocolate Roasted Broccoli & Cauliflower Chocolate Sorbet *** Pineapple Truffles *** *** indicates Recipes from Passover by Design by Susie Fishbein Available at Reader's Cove on Harmony. Har Shalom carries Reader’s Cove Scrip.Gluten Free Matzah Crackers - Sephardic Charoseth | 20 pitted dates — preferably Medjoo! | vanarieat tent a0F % C golden raisins Makes about 16 2 to 2-1/2 inch round crackers. 4 02. (125 g) potato flour (starch) 10 or dried apricots %C grape juice 2ow. und almonds Fre ance ound ame % orange cut and squeezed {keep 2 isp water in reserve % C walnut halves, toasted Pach of sa a e % C stivered almonds, toasted ‘Mix together the potato flour, ground almonds, and sal | " secmemenmar te weedeat | 1p ground deamon Mix the ove oll and water (less the 2 tsp reserved water) in a bow sprinkle on the SP ground allspice dry ingredients, and use a fork to mix to a dough (i dry fooking, add the reserved ‘tsp ground nutmeg water. 1 tsp ground cloves | Knead and form into a bai (fat all sticky, dust the board witha tittle potato flour | tsp ground ginger and rollout slightly thicker than matzah, 2-2 % inch rounds. Prick allover witha fork and bake for 10 minutes or Put first 4 ingredients into large pot. Simmer for 20-30 minutes. ight brown. unset Brown. Toast the nuts in a 400 degree oven for 8-12 minutes. Measure es Into small measuring cup, add about % C water and mix — I. Pour liquid and nuts Into date mixture. When all mixed, put Charoseth | in food processor or use a hand wand. Can be stored in canning | Jars and made up to 3 weeks in advance. | Bapples- any combination of Braeburn, Full, Granny Smith, Jonagold | 3Cwainuts 6 TB wine or grape juice — 2 sp cinnamon for each of 8 apples Boiled eggs for Passover Banquet Peel, core, and chop all the apples. Use Pulse to chop apples so you don’t make 24 eggs — must be purchase 1-2 weeks prior to event. ‘them too sm ; 10 qts of water Large bowls of ice water ~ must continue to add ice Eggs must be boiled in no more than 24 to the batch. Eggs must be at room temperature when they are placed into boiling water. ‘Add eggs carefully into boiling water using a slotted spoon. Put timer on for 14 minutes. - ‘As soon as the eggs are finished boiling, spoon them into the ice bath, then crack them as quickly as possible. After they are all cracked, then begin to peel them completely. Refrigerate them as. soon as possible.Chicken or Vegetable stock 6 peeled carrots ‘onion 5 parsley 2 cloves garlic 10 whole peppercoms bay leaf ficed parsnip 2ssiced celery stalks with leafy ends attached 1 Tablespoan coarse sea salt 1% teaspoons fresh ground pepper Optional: 6 pieces of cut chicken, dark meat preferred Ina coffee filter or bouquet garni bag, place the parsley, Bay leaf and garlic & peppercorns. Tie bag tightly. Slice all other vegetables. In a large pot, if using chicken, place the chicken in the pot and cover it with water. Once the chicken is covered, edd another S cups of water. Bring itto a boll, then skim off the fat and add the vegetables, garni bag and all other seasonings. Simmer for about 2 hours. Strain the foam off the top as it cooks. Cool the soup to room temperature and then strain it through cheesecloth. Pull the chicken and use for any meal, Throw ‘away the garni bag of spices. Easlly made ahead. At this time you can transfer it Into mason jars and reftigerate or freeze. Use for your Matza Ball Soup or other recipes that call for chicken stock. if not using chicken follow all directions above, leaving out the chicken. Still strain the broth s9 that peppercorns and other spices are not left in the broth during storage. | Gingered Carrot Soup Serves 12 ~ 7 ‘% cup olive oil 5 pounds of long carrots, washed, peeled and chunked 2 sweet onions, sliced Linch of fresh ginger 5 Valencia Oranges Water Garnish: 2 cups of light sour cream 2 teaspoons cinnamon 1/2 teaspoon ground ginger 1 teaspoon ground nutmeg. % teaspoon cloves Whole cinnamon sticks Heat olive oil in a large soup pot. Add sliced onions. Sauté for about minutes stirring frequently. Add the carrots. | Cover the vegetables with about 6 cups of water, Add the juice of 5 Valencia oranges. Add 1 tsp. salt 1 tsp. pepper Add the freshly ground ginger. Simmer for about 30 minutes with the pot loosely covered. Check the carrots to be sure they are softened. Use a blender, an immersion tool or food processor to puree the carrots and onions. Make the garnish while the soup is simmering or up to 3 days ahead. Keep it refrigerated until ready to serve. Pour the soup in the bowls, then, put a dollop of the sour cream mixture in the middle of the bowl. Top tt with a sliver of whole cinnamon stick.‘Orange Glazed Salmon Serves 12 Easy Ingredients: 1/2. Cup Maple syrup or Honey 1/2 Cup fresh orange juice {G-ounce) salmon filets tsp. freshly ground black pepper ingredients in a large zip-top oneness, basting occasionally with marinade. Remove fi with salt and pepper. plastic bag; add fish. Seat and ving marinade, Pour marinade into a small ‘20h until reduced to 2 tablespoons (about 5 Fingerling Potatoes with Rosemary and Parsley ‘cup of olive oi! Wash the potatoes and dry them well. Put: and mix well, coating the degrees. Salt and hallow pans other ingredients. Roast for 1 hour at 400 seftigerator to about 2 hours. Same amount of roasting time in oven. Matza Pizza 2 boards of Matza for each guest. Sliced mushrooms, onions, peppers, pineapple, broccoli, asparagus, garlic 1 pound of Mozzarella Cheese, shredded | Let each child make their own pizza while the other guests are enjoying the gefilte fish appetizer that they may not want. Keeps the little ones busy and they'll love thelr pizza. Une a cookie sheet with aluminum foll. Write the child’s name on the aluminum foil where they place thelr pizza. Bake Ina preheated oven for 10 minutes. Trudy’s Roasted Vegetables ‘The Easy way.. Purchase 3 pound bag of mixed vegetables fr lr Costco. The mix should be with caul at the top so you are able to reseal ingredients. Keup oil 2 Tablespoon: 2 tsp. salt ( may 1 tsp. black pepper 2 teaspoons dried bas attic (from the jer) Close the bag and shake it so that the oll and seasonings are mixed into the bag, Put the bag In the refrigerat Heat oven to 400 degrees. Pou broiling pan. For easy clean up you about 1 hour or longer. The tops wi *** this may also be made with fresh vegetables, lessen the time In the| Potato Kugel for Passover Banquet Recipe from Passover by Design by Susie Fishbein Recipe serves 10 people. Need 12 trays for 120 people. h 2 whisk 5 eggs, beater % C vegetable oil 9 medium potatoes 2me 1 Tbsp fine sea salt 1 tsp. black pepper ~ freshly ground if possible 2 Tbsp sugar Preheat oven to 425 degrees Place the oil into a % size catering pan and set aside. Fill a large bowl with cold water and add some ice cubes. Peel the potatoes and place them in the cold water. Finely chop onion with food processor fitted with the metal blade. Place them into a large bow. | Cut the potatoes into chunks then place them into the food processor and process these until they are almost smooth. | Add the seasonings. Place the baking pan with the oil in the oven. zles, carefully remove pan from the oven and spoon a bit of the oil into the potato mixture. This will help the kugel stay fluffy. Mix well, Pour the potatoes into the oiled pan. Bake uncovered for 1 hour. Cool, then freeze. Preparing for banquet: Defrost potato kugel in the refrigerator for 24 hours, then on counter for 30—45 minutes. Reheat in a preheated 350 degree oven for about 40 minutes (ifthe oven is filled with many trays). ‘Then transfer to a hot catering box. This will stay hot for about 2— 3 hours if the catering box is prepared correctly —see instructions on the catering box. Picky eaters Seder — be prepared to keep everyone happy. | Cook 1 pound of carrots in 2% cup of water inthe microwave for 2 minutes. Drain | wellSprinkle with cinnamon, orange juice squeezed from one orange and about 2 5p. Sugar. Stir the carrots well to coat. Refrigerate atleast 4 hours. Celery sticks with cream cheese and raisins. Using the thicker parts ofthe celery, peel the strings off with a potato peeler. Spread softened cream cheese inside, dot, with ralsin. Cut into bite size pieces. Potato Starch Sponge Cake 7 eggs 1% Csugar, sifted 1% TB lemon juice 1% tsp grated lemon rind % C potato starch, sifted Dash of salt Separate 6 eggs. Beat 6 yolks and one whole egg until frothy. Gradually add sifted sugar, lemon juice and lemon rind, beating constantly and thoroughly. Then gradually add sifted potato starch, stirring constantly to ensure thorough blending. Beat the egg whites with the salt until stiff but not dry. Fold gently but thoroughly into egg yolk mixture. Place in ungreased 10 inch tube pan. Bake in moderate oven 350 degrees F about 55 minutes or until cake springs back when touched gently with fingers. Invert pan and cool thoroughly before removing cake.Matzah Lasagna for a Passover Banquet 1 Pound of Matzah 1 % Jars of Seasoned Tomato Sauce (vegetarian) 2 pounds of ricotta cheese 12 ounces of mozzarella cheese 20 02 of frozen vegetables — mixture of broccoli, cauliflower, carrots Salt, black pepper, oregano, onion powder and mint flakes Using a catering pan (disposalable is fine), coat the bottom of the pan with a very thin layer of olive oil. Then spread about 3 T of the sauce and 3 T of water on the bottom of the pan. Cover the bottom of the tray with sheets of matzah and lay them on the thinned ‘tomato sauce. While this is resting, heat the frozen vegetables in the microwave safe container seasoning with a sprinkling of salt, oregano and 2 T of water. Then pulse them in the food processor a few times so they are cut into tiny pieces. Layer this mixture on top of the matzah. Then add water to the tomato sauce until the jar is ‘once again full. Shake it well. Then pour another layer of sauce onto the vegetables. Then place another layer of matzah. While this Is resting, mix the ricotta cheese with 2 eggs, 8 ounces of mozzarella cheese and 1T mint flakes, Spread the cheese mixture onto the matzah. Then add some more sauce — enough to barely cover the cheese, Then add another layer of matzah and cover thoroughly with sauce. Cover with foil, refrigerate 1 hour before baking. Bake for 40 min. at 350, then cool and freeze. Preparing for the banquet: Defrost in the refrigerator for 24 hours, then set on the counter for 45 minutes while the oven preheats. Place in oven and bake 30~ 40 ‘minutes until the sauce bubbles. Sprinkle the top with mozzarella cheese. Cover it with aluminum foil or aluminum lid. The more trays in the oven the longer the heating will take. Transfer to hot boxes that have been already heated with boiling water. Follow directions from hot boxes to make sure they are hot when food goes into box. Chicken Marbella From the Silver Palate Cookbook red wine vinegar kosher for Passover or lemon juice pitted prunes czpers oregano — Italian sty salt and pepper as to your liking Place all these ingredients together in a very large Zip loc bag. Add the chicken. Seal the bag. Make sure that each piece of chicken is covered with marinade. Refrigerate overnight. Flip the bag so the other side of the chicken has marinade touching it, Ina large deep dish casserole dish, place the chicken in a single layer. Sprinkle the | chicken with 1 cup of brown sugar. Pour rest of marinade over chicken. Then add 4 cup of white wine. Bake ina preheated 350 degree oven for 40 ~ 60 minutes. Don't overcook. Serve potato Kugel and roasted vegetables.