Pesach menus 2014 - first days

imasinger

Sun, Apr 13 2014, 8:15 pm

abaker wrote:

imasinger, would u be able to post your recipe for pineapple sorbet?

Cut fresh pineapple into small chunks and process in a blender, food processor, or grater. (The recipe I saw called for 1 1/4 C of sugar, but I cut that and used a heaping half cup. You can adjust to your taste.)
Add a heaping 1/2 C sugar and 2 T fresh lemon juice, mix until sugar dissolves. Pour into a foil pan and leave in freezer for about 2 hours, then loosen with a fork or mixer attachment (beater). Repeat in another 2 hours. Now, you can put it in a plastic container in the freezer until you are ready to serve it.

sky

Sun, Apr 13 2014, 8:23 pm

Seders:
Cole Slaw
Cucumber Salad
Meat Soup with Potato 'kneidlach'
Corn Beef in sauce
Potato Kugel
Tri color roasted veggies (thanks @ra_mom)
Compote

Day 1:
Teriyaki Salmon
Babaganoush
Butternut Squash Soup with 'Noodles'
Brisket
Salt and Pepper Kugel (Spaghetti Squash)
Potato Anna (thanks to @Shani from last year)
Roasted Zucchini and Carrots
Roasted Cauliflower
Purple Cabbage Salad
Lemon Ice Cream with Meringues (adapted from the Ami)

Day 2:
Pickled Salmon
Vegetable Soup
Pepper Steak
Butternut Squash Kugel
Spaghetti Zucchini Salad
Apple Kugel
Lettuce (Marror) Salad
Broccoli Salad
[Leftovers from other meals]
Orange Creamcicle Ice cream

Last edited by sky on Sun, Apr 13 2014, 8:25 pm; edited 2 times in total

imasinger

Sun, Apr 13 2014, 8:23 pm

Zucchini Potato Soup

2 T olive oil, heat.
1/2 C chopped sweet onion

Saute until soft, then add:
1 large potato, peeled and 1" cubed

Add water to cover, and cook about 10 mnutes, while preparing zucchini.

3# zucchini, 1/2" dice, skin on
Add to pot, add salt to taste, and another 1/2 C water.

10 fresh basil leaves, 10 fresh mint leaves, a handful of parsley, trimmed. Check all, then add to soup. Process with stick blender or in processor until smooth. Salt and pepper to taste.

I LOVE this soup! It is one of the first things I make every year after kashering, and I nosh on it while cooking. It is good hot or cold. To me, it tastes like spring.

greenfire

Sun, Apr 20 2014, 12:52 pm

yo'ma wrote:

My kind of girl. I also only serve soup by the seder. Maybe some dips and I'm still debating about the fish. For dessert, the afikomen Very Happy

. One year we had a guest for the seder, so I made more food. As he was leaving he said he's so full, there was so much food. I said we usually only serve soup, but since he was coming, we had more. He said he would have been happy with just soup Very Happy

. My dh just told me we're having a guest over for the second seder, a different guest, but I'm not making anything else because this guy doesn't eat anyway.

I'm a seder soup person too
[the kids demanded real food] What

we cheat eating the potatoes for the carpas

maror counts as our salad

we eat a hard-boiled egg dipped in salt water [we share one]

but there's always room for dessert - especially when everyone is drunk & even if you don't have chocolate mousse as per usual

during the day we eat sauteed veggies omelets with cheese ...

on shabbos we had
leftover chicken soup
chicken with potatoes
gefilte fish with ratatouille

last days we will have brisket with potato kugel

leftovers

whenever the mood strikes lemon sponge cake, almond sponge cake, chocolate mousse with raspberry syrup

also avocado whenever

sometimes I make vinaigrette aka beet & potato salad [no beets here so none to eat]