Deb's Delicacies - Shabbat and Chagim Menus and Ideas: Seder Menu

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Wednesday, April 05, 2006

Seder Menu

As promised, following is my menu for the first seder. This menu is basically what I make for the first seder every year, with a few extra side dishes because of a brilliant idea from YS. This year, we are up to 18 people, and even with an extra table, the dining room maxes out at around 17 (and is pretty uncomfortable!). So we've decided to rent tables and use the living room as the dining room and leave the dining room table in the dining room, so YS suggested that the main course be served as a buffet. Brilliant! I hate when people are helping clear the table after the meal and say things like "ohhh, you made those good potatoes, they never got passed to me". At a certain point the table and the platters are too large, and a buffet works better. But I thought I should add a few side dishes to make a more interesting and fill the table out.

So here goes......

Hard Boiled Eggs

Chicken Soup with Matzah Balls and Soup Nuts (I make my own soup nuts, and gebrokt away, even on the first night!)

Brisket (my mother's recipe, improved a bit)
Israeli Orange Chicken
Mini Sweet Vegetable Kugels
Steamed Asparagus with Toasted Almonds and Garlic
Twice Baked Potatoes
Spinach Pie -Extra #1
Tossed Salad - Extra #2

Chocolate Dipped Strawberries
Chocolate Cake
Sponge Cake
Macaroons
Mandelbrodt
Almond Candy

All of the desserts are homemade, including the almond candy. If you're interested in any of the recipes, let me know. I share happily.

4 comments:

  1. Anonymous3:40 PM

    I'd love non-gebroks kugel and dessert recipes! Thank you. Shayna

    ReplyDelete
  2. Though I'm not making this for pesach this year, I make it very frequently, my kids love it - AND it's non-gebroks..

    Spinach Loaf

    6 10 oz. pkgs frozen chopped spinach, defrosted and very well squeezed out
    2 1/2 pounds potatoes
    4 onion (not little dinky ones)
    olive oil or chicken fat (the chicken fat tastes better!)
    salt and pepper

    Slice onions and sautee long and slow in oil or fat until golden but not crisp. At the same time, boil potatoes. Peel and either put through a ricer or mash very well. Combine spinach, potatoes and onions and add salt and pepper generously. Put in a greased pan. If you like a lot of crunch, make a large and shallow, if you like lots of soft, put it in a higher, narrower pan. Drizzle more oil or fat over.

    Bake about an hour.

    ReplyDelete
  3. Hi..I just started enjoying your blog...I would love your recipe for brisket if possible..maybe you could post it?
    Thanks very much
    Suzi

    ReplyDelete
  4. Suzi - if you go to this link, you'll find the brisket recipe

    http://www.lohud.com/apps/pbcs.dll/article?AID=2009903310305

    Happy Passover!

    Deb

    ReplyDelete

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