What's delicious for Passover?
I'm looking to make a fabulous Passover dinner. Any suggestions?
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3 Comments:
You can't go wrong with brisket in red wine and winter vegetables and herbs. Think of it as Jewish beef burgundy. But be sure to braise it longer than any recipe tells you to---I have found that 3 1/2-4 hours is best. Use less liquid so there is no need for a thickener at the end---and serve with garlic mashed potatoes. You can mash them with broth and margarine if you aren't using dairy. And don't forget a flourless chocolate cake---I always use Desaulnier's "Chocolate Temptation" from the Trellis cookbook. But, seriously, there's no way to go wrong with a flourless chocolate cake! (Again, if there is a dairy problem with it, you may have to go the route of strawberries and cool whip. Bummer.) Just don't be surprised when any flourless cake "sinks" in the middle.
If you are into shortcuts, I have taste tested both matzoh ball mix and gefilte fish, and Manischewitz matzoh ball mix is by far the best---but serve it with homemade chicken broth. There is no substitute for that. And Rokeach Vienna style gefilte fish is the best. Lots of horseradish must accompany it.
Have fun and let the website know how your dinner turned out!
Teachertalk at 1:41PM on 03/25/07
I don't eat much meat, so I've come up with a salade nicoise that works well for Passover. I understand that Conservative Jews now have license to eat green beans, in which case the traditional version is perfect: hardboiled egg, boiled potato, tuna in olive oil (or some other fish; smoked mackerel is also nice), green beans, olives, vinaigrette dressing (I forget - is mustard OK?). If you're not used to eating green beans, just substitute steamed asparagus.
My standard breakfast is matzo with some kind of spread: whitefish salad, nova spread, pimento cheese (yes, when I lived in NC, this was perfect with matzo). Of course, make 'em yourself or check ingredients to ensure your acceptable level of kashrut. (Can you tell mine is just a little flexible?)
emily20008 at 6:23PM on 03/25/07
Anne Rosensweig's Salmon Gefilte Fish is great. I make it every year. I think it is on New York Magazine' s site, along with some other great dishes.
izzy's mama at 12:04AM on 03/28/07