Our Passover Seder Menu
Round 1 - Soup
Round 2- Appetizers
Joanna's wonderful Chopped Liver
(I would have stolen the leftovers if there weren't all these airline restrictions about food and liquids, etc...)
(a first for us. I usually am disdainful of baked fish because it always tastes too dry. That said, I won't make "real" gefilte fish because it's poached in fish broth and way too stinky for me. This recipe was adapted from 1000 Jewish Recipesby one of my favorite Jewish Cookbook Authors, Faye Levy)
Round 3 - The Main Course
Joanna's Stuffed Leg of Lamb
This year's variation had a stuffing of mushrooms, farfel and roasted rosemary garlic inspired by a recipe we saw in The Gefilte Variations by Jayne Cohen. Jo also studded the legs (we had 3 to feed all 12 of us) with fresh rosemary sprigs and pieces of garlic.
(The ghost of my mother insists there be some green vegetable on the table) Same recipe just use the oven at the highest heat setting without it being on broil. Cook in top third of the oven.
Round 4 - Dessert
(from a mix - because usually everyone is too stuffed to care -with a drizzle of chocolate sauce and sprinkled with toasted slivered almonds)
(because even though everyone says they'll never eat again, we all somehow still seem to need to nibble on something sweet). This year it was beautiful red, red, red strawberries paired with sweet and juicy cantaloupe slices.
For my Jewish friends...have a Happy Passover. For my Christian friends...have a Happy Easter...and for everyone...enjoy the moments at hand.
By the way, don't forget about Presto Pasta Night. You can still join in the fun. Here's how... I'll be making a Passover Pasta dish.