leeny
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Posts: 4,628
Location: Northern California
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Jun 27, 2014 1:55:53 GMT
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Post by leeny on Mar 18, 2015 4:50:18 GMT
What is going to be on your menu this year?
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Post by lucyg on Mar 18, 2015 5:49:40 GMT
I thought there was a law that we have to serve brisket. Or else. LOL
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Post by epeanymous on Mar 18, 2015 7:47:03 GMT
Yeah, coffee sauce brisket the first night, roast chicken the second, various roasted potatoes, sautéed carrots, and matzoh ball soup. We are such wild and crazy experimenters with tradition here.
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Post by chrispeas on Mar 18, 2015 13:47:30 GMT
Not sure what's going to happen first night. The electric company is turning off our electricity for up to six hours. Ugh! It's a planned outage. I have cooked Tri tip. Love brisket too. Great for left overs.
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Post by lucyg on Mar 18, 2015 17:18:49 GMT
Yeah, coffee sauce brisket the first night, roast chicken the second, various roasted potatoes, sautéed carrots, and matzoh ball soup. We are such wild and crazy experimenters with tradition here. Yeah, roast chicken was going to be my second choice.  I don't actually have a Seder most years. But I do make matzoh ball soup as my nod to the fact that I am at least nominally Jewish. So that's what we'll be having. |
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Post by epeanymous on Mar 18, 2015 21:44:26 GMT
Yeah, coffee sauce brisket the first night, roast chicken the second, various roasted potatoes, sautéed carrots, and matzoh ball soup. We are such wild and crazy experimenters with tradition here. Yeah, roast chicken was going to be my second choice. I don't actually have a Seder most years. But I do make matzoh ball soup as my nod to the fact that I am at least nominally Jewish. So that's what we'll be having. We do the Reform Jews With Small Children Seder Express. From plagues to goat songs in about thirty minutes flat. If you didn't count the time we spend arguing every year over whether the adults or kids are supposed to be hiding the afikomen, I'm guessing we could bring the whole thing in at 70 minutes including macaroons. |
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Post by zztop11 on Mar 18, 2015 22:32:41 GMT
Yeah, coffee sauce brisket the first night, roast chicken the second, various roasted potatoes, sautéed carrots, and matzoh ball soup. We are such wild and crazy experimenters with tradition here. What is coffee sauce brisket? I've never heard of that. |
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Post by epeanymous on Mar 19, 2015 3:08:20 GMT
Yeah, coffee sauce brisket the first night, roast chicken the second, various roasted potatoes, sautéed carrots, and matzoh ball soup. We are such wild and crazy experimenters with tradition here. What is coffee sauce brisket? I've never heard of that.
It is so good. We make it every year at Hanukkah and Passover. It is even better now that we make it in the Vitamix; in our old blender, we forgot every.single.time that when we blended the hot liquid, it would blow the lid off. |
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Post by elaine on Mar 19, 2015 3:18:18 GMT
Brisket (Mediterranean made in the pressure cooker), matzoh ball soup, asparagus, a matzoh kugel, fresh fruit for dessert. My charoset is a family fave, so I make enough to days. It keeps getting better as the alcohol soaks into the apples.
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~Lauren~
Pearl Clutcher
Posts: 3,876 
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Post by ~Lauren~ on Mar 19, 2015 3:29:07 GMT
Brisket, of course. My family uses a sweeter sauce but that coffee sauce sounds delicious. Matzoh ball soup, charoset (my personal favorite), roasted vegetables. Not sure what else.
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Post by anonrefugee on Mar 19, 2015 3:34:26 GMT
Yeah, coffee sauce brisket the first night, roast chicken the second, various roasted potatoes, sautéed carrots, and matzoh ball soup. We are such wild and crazy experimenters with tradition here. What is coffee sauce brisket? I've never heard of that. I'm so glad you asked. I thought I was going to have to raise my hand and represent the Protestants among us! Thanks for sharing!!! |
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Post by ptamom on Mar 19, 2015 4:31:23 GMT
For the first time in forever, I do not have to prepare the Seder dinner! FIL moved into a retirement facility 6 months ago, and they are preparing a Seder for the residents and any family members who they invite.
In the past, we've typically served Brisket, potato kugel, salad, and flourless dark chocolate cake.
ETA: alongside the matzoh ball soup, charoset, hard boiled eggs, bitter herbs, tears, etc.
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Post by whipea on Mar 19, 2015 13:39:41 GMT
I may do a mini Passover meal. I am not religious but enjoy the tradition and brings back nice memories of my long gone family. Definitely brisket and matzo ball soup at the dining room table, china, silver and will hide a silver dollar for my S/O.
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Post by peano on Mar 19, 2015 14:09:13 GMT
Anyone have a good matzoh ball recipe? DH is requesting matzoh ball soup and I've never made them before. My mother's were amazing but I never got her recipe.
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Post by lucyg on Mar 19, 2015 16:08:51 GMT
Anyone have a good matzoh ball recipe? DH is requesting matzoh ball soup and I've never made them before. My mother's were amazing but I never got her recipe. I buy the Manishevitz (sp!!!) boxed mix and add a little chopped fresh parsley. That's the same "recipe" my grandma used.  Make the balls small because they puff up a lot bigger when you boil them. I use my homemade chicken stock for the soup and just boil the matzoh balls right in the soup, even though the box says to boil them separately. You can freeze extra matzoh balls after boiling. If you freeze before boiling, they will never puff up afterwards. Ask me how I know.  When I want to make a whole dinner out of it, I add chunks of chicken to the soup, chopped spinach, carrots, whatever is in the fridge. |
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leeny
Pearl Clutcher
Posts: 4,628
Location: Northern California
Site Supporter
Jun 27, 2014 1:55:53 GMT
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Post by leeny on Mar 20, 2015 4:49:45 GMT
Enjoying all the responses - thank you! We do brisket, but I am thinking of doing a roasted turkey instead of chicken. My son actually makes homemade gefilte fish! The first year, we were all hesitant to try it, but man it was yummy. As for matzoh balls, my Nana made nice soft fluffy ones, which are great for soup. I make a batch that are a little harder and after boiling I put them in with our brisket about an hour before we take the brisket out of the oven. The soft ones tend to fall apart in the oven.
PTAMOM - care to share your flourless cake recipe? I usually make macaroons and a pavlova with fruit on top. Something chocolate would be great!
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My original pea date was November 1999 and my number was 1803
Make the balls small because they puff up a lot bigger when you boil them.