Deb's Delicacies - Shabbat and Chagim Menus and Ideas: The Seder Leading to the Seder

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Wednesday, April 01, 2009

The Seder Leading to the Seder

For those of you who do not know, Seder means order. And in order to get to the seder without being either too tired to enjoy, or too stressed to speak, you have to plan ahead - and make an order of what you need to do when.

Once you've decided on your menu, sit with an extra copy and your calendar and decide what time slots you have available to cook. Take into account what can be made ahead and frozen.

The most important list, and the one you should make most carefully is your "to do" for the day of the seder - list everything that has to be done from warming the soup to putting up the hotpot for tea.

Try to think of yourself as your own assistant - and then keep yourself on track!

If anyone needs some help - post a comment with contact info, and I'd be happy to assist.

3 comments:

  1. Anonymous10:22 PM

    PLEASE HELP:I read with great interest the article in The Journal News on 3/31/09 about your (Debra Ganzarski's) passover seder foods and tried the Carrot, Sweet Potato and Apple Kugel receipe. I had real problems.... I followed the recipe exactly as written in the newspaper, using two different 12- cup muffin tins. One was a non stick surface,the other a regular metal surface. Both tins were well greased with butter. After baking as directed, I tested the "muffins" after 1 hr., 1 hr. 10 min, 1 hr. 15 min......the tops were burning around the edges...the insides were not fully baked. I covered them and baked a little longer...I finally removed them from oven.I had a terrible time trying to remove "muffins" from the muffin tins as they kept falling apart.The bottoms and centers were still gooey,not fully cooked. PLEASE, can you offer any suggestions or help??? I wanted to freeze these, reheat and serve them. Thanks very much.I'd truly appreciate any help or advise that I can get regarding this recipe.
    Paula M.

    ReplyDelete
  2. I'm so sorry you're having problems with the recipe!

    I actually made 3 batches this year, one before the interview to be photographed, one during the interview, and one this morning, after I had kashered my kitchen.

    Mine usually sit around in the pans for a while after they come out of the oven (my oven is in CONSTANT use pre-pesach) and then I pop them out of the pans with a spoon and they come right up - I just barely greased the pans with some margarine -
    Did you taste one? Maybe it just didn't look done, but it was....

    Give me your email address and I'll get in touch and try to help.

    Deb

    ReplyDelete
  3. Anonymous5:02 PM

    Deb,
    Thanks so much for your response.
    My husband did taste one of the mufins and confirmed that it tasted as if it hadn't baked long enough...but the edges and some of the tops were turning black, that's why I covered them and continued the baking....didn't seem to help, unless I need to keep baking longer...upon removing them from the tins,they really stuck to the pan that was not a non-stick surface and the bottoms fell apart....they were still gooey so I molded them back together. They are now in my freezer. My email CSM611@aol.com
    Thanks very much!
    Paula M.

    ReplyDelete

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