Passover is right around the corner and I’ve been trying to figure out what we’re serving this year. For us, it’s the first time that we’re hosting a seder in a while, something that the pandemic put off. The challenge this year is creating a menu that captures the foods that we’re used to eating for Passover while not keeping us in the kitchen forever.
This is a bit of a challenge because our Passover cooking utensils are a hodge-podge of items that have been collected over the years, usually when we realized at the last minute that we were missing something. To make things easier, we’ve organized our menu along with our shopping list and included any non-food cooking supplies that we might need to pick up (or forgot that we had).
As you look over our Passover menus, please keep in mind your customs and practices for the holiday. Some recipes may need substitutes (e.g. margarine or oil for butter) while others may need to be omitted (e.g. mustard if you are ambivalent about mustard that includes no mustard or do not eat kitniyot).
Wishing you a Happy Passover!
Terra Chips, Parsley, Carrots, Cucumbers
Orange Glazed Cornish Hens
Carrot Soufflé (from the Bais Yaakov cookbook – swap out the flour for cake meal)
Popcorn Cauliflower (from Passover by Design or Kosher by Design Entertains)
Chocolate Covered Strawberries
California Gourmet Fudgy Brownies
Caramelized Onion & Sweet Potato Soup
Honey Baked Salmon
Debi’s Blueberry Muffins (as a cake)
Cottage Cheese Latkes (use cake meal instead of flour)
Lox & Eggs
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