Passover Menu 5771

The theme for my 5771 seder was “Oasis at the Elim.”  I had written about this concept a couple of years back, but had gone in a different direction that year.  This year, I finally decided to do a menu with the “oasis” theme.

I hope this inspires your Pesach menu planning!



Charoset Sampler

Apple & Walnut, Ashkenazi-style

Date & Fig Sephardic-style

Fig & Port Wine


Avocado Soup with Herbs, Slivered Radishes, and Pistachios

Main Course

Chicken Tagine with Apricots & Spiced Pine Nuts

Oven Roasted Asparagus with Olives & Almonds

Herbed Quinoa


Oranges with Pomegranate Molasses



Coffee, Tea, Wine, Sparkling Water

5770 Passover Menu

Not a thrilling theme for this year, but some good food none the less.  Here’s the menu for my 5770 seder:



Homemade Gefilte Fish


Fresh Market Salad


Amy’s Famous Brisket

Cumin Flavored Meatballs with Onion Jam



Ashkenazic Charoset

Sephardic Algerian-style Charoset

Herbed Quinoa

Lemon Cucumber Salad

Apple Banana Matzah Kugel


Oranges with Pomegranate Molasses

Caramel Matzah Crunch

Passover 5769 Menu

Passover menu planning is always a fun experience for me.  I just love food and creating a menu that enhances the spiritual experience of the seder is a great exercise.  I like to try a few new things every year, but also mix in a few fan favorites.  This year I’m bringing back the charoset sampler, but the rest of the menu is new.  I hope this menu works well the with the latest version of the Peeling a Pomegranate Haggadah (shameless plug, I know).

Below you’ll find my final menu with links to either the recipe, if I found it online, or the book it can be found in.  As I have a freezer full of local beef,  I opted to serve meat this year.  Be sure to see my 5768 menu, if you are looking for a vegetarian Passover menu.  I always try to serve a few good Kosher wines, just to prove to the skeptics that they exist.  I discovered a new winery this year: Yogev. The store had a tasting, and I bought two bottles.  They are both blends. The Shiraz blend is a smoky flavor which made me think it would go well with a mushroom dish (which I’m not making) and the Merlot blend is a nice spicy wine -which is exactly the opposite of what I would have thought.  I’m not great at wine-pairing, so I hope these and whatever my guests bring will go well with the food.

5769 Passover Menu
Menu Card template (doc)

Continue reading “Passover 5769 Menu”

5768 Passover Menu

After more thought and menu planning, I’ve finally settled on a menu for Passover this year. While the idea I came upon during my last post on this subject was in my mind, I actually went in a slightly different direction when planning the final menu.

Below you’ll find my final menu with links to either the recipe, if I found it online, or the book it can be found in. I’ve opted once again for a vegetarian menu for Passover, but I think a lamb dish would go beautifully if someone really wanted to include a meat dish. The dishes I’ve made before are the Sephardic-style Charoset, Bitter Herb Salad, Tofu Marsala, and Tiramatzah.

And just for fun here’s my Passover adaptation of a MS Word menu card template (doc). Feel free to use it for your dinner.

5768 Passover Menu

~ Charoset Sampler ~
Date & Fig Sephardic-style
Fig & Port Wine



~ Bitter Herb Salad* ~
with lapsang souchong eggs and
oil & vinegar dressing


~ Tofu Marsala ~

~ Cauliflower Leek Kugel ~
with Almond Crust


~ Tiramatzah ~

~ Matzah Baklavah ~


Coffee, Tea, Wines, Sparkling Water


I’m not great at the wine pairing thing, so if you have any suggestions — it would be much appreciated.

* There’s no recipe for the bitter herb salad, just a lovely salad made from bitter herbs.

[tags]passover menu, recipes, menu planning, sacred eating, pesach, vegetarian passover[/tags]

Pesach Menu Planning

Passover is only a couple of weeks out and I still haven’t decided on a menu for this year. Actually, I haven’t even narrowed down a theme! Last night I was going through the haggadah and doing yet another round of editing for my use and a future edition. As I was going through it, I was trying to think in terms of what meal would serve this haggadah really well.

Last year, I did an “18 minutes” theme, which was actually suggested by my lovely and talented husband. He suggested it based on our conversations about matzah making and how the time constraints are symbolic since 18 = “chai” and is the word for life. I had a rather major epiphany a couple of years ago while trying to make matzah. The 18 minutes theme worked really well. Most every dish took less than 20 minutes to prepare and it was a delicious and entirely vegetarian experience.

I thought I might do a colonial seder this year and base all the dishes on what 18th Century Jews in America would have served, but I’ve had little luck in discovering much information on this subject. But that’s just to have a theme.

What I’m trying to do now is, without driving myself crazy, focus on the metaphysical and symbolic properties of the foods. With some dishes like charoset or a bitter herb salad it’s easy. But what about the Strawberry-Mint Soup with Panna Cotta I found in Herb Quarterly?. I thought it would make a lovely change from Chicken Soup for the soup course — or dessert.

I suppose if I wanted to invoke a “sense of wonder” then my Strawberry-Mint Soup with Panna Cotta would certainly do the trick. Now that I think about it, this dish is a great way to make a table full of adults relive a sense of child-like excitement. That’s definitely what elements like the first person “maggid” section of my haggadah are about.

I think I’ve discovered my theme, the Oasis Elim! Go with me on this for a second. We repeat several times in the haggadah, “I am here to remember. I am here to be free.” Looking at the order of things, the meal is just like the respite at the Oasis Elim.

And they came to Elim, where were twelve springs of water, and three score and ten palm-trees; and they encamped there by the waters. (Ex 15:27)

Based on the position of the meal, at least in a my Haggadah, it really does seem to be the moment of 15:27 at the Oasis Elim:

  • Escaping Egypt = Maggid
  • Song at the Sea = Dayenu
  • Bitter Waters at Marah = Reciting of the Plagues
  • Waters at Marah turning sweet = Eating of Matzah, Maror, Charoset
  • Oasis at Elim = Dinner!

The menu for the meal will all be intended to invoke the sense of joy and giddiness that the Israelites must have felt when they realized they were safely across the Nile and then finally made it to the lush oasis to rest. Now a meal can hardly inspire the same level of enthusiasm that an escape from 400 hundred years of oppression can, but it can bring surprise, delight, and joy. It can remind of that moment of happiness before we think about all the work that still needs to be done. It can play the role of the gorgeous Oasis that revives and refreshes us before we continue our long journey.

[update 4/15/08: final menu went in a different direction]

[tags]passover, pesach, menu planning, food, sacred eating, eco-kosher[/tags]