5768 Passover Menu

Posted by on Apr 14, 2008 in Holidays & Holy Days, Passover | 8 comments

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
Apricot-Pistachio
Fig & Port Wine
Orange-Ginger

Matzah

———-

~ 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]


Related posts:

Passover 5769 Menu 5770 Passover Menu Passover Menu 5771 Pesach 2006 – The Menu Pesach Menu Planning

8 Comments

  1. Cat / April 14, 2008

    OK so I see my favorite tea mentioned in an unfamiliar context, care to enlighten me?

    "with lapsang souchong eggs and
    oil & vinegar dressing"

  2. Anonymous / April 14, 2008

    Oh — we're going to hard boil the eggs in the tea to give them a smokey flavor and serve them in slices on the salad. Adagio Tea got me into cooking with tea because of their TeaChef site.

  3. Cat / April 14, 2008

    I hadn't thought of that, the tea permeates the shell?
    I just finished eating the Brussels Sprouts Casserole from Joy of Our Seasons, it's yummy.

  4. Amy Guth / April 16, 2008

    WOW! I just stumbled upon this blog by accident– and what a happy accident. So, so very cool. Thanks!

  5. Anonymous / April 16, 2008

    Nice to meet you, Amy! I saw on twitter you are making the matzah baklavah too. I can't wait to see how it turns out. The tiramatzah was such a find last year I have really high expectations.

  6. chris / April 17, 2008

    Ok…with mouth watering I say, "when's supper?" You gotta admit, I'd make a really good Jew. I can totally do Pesach!

    I love the Prophet's Cup. Took a long look at Miriam last term.

    It was great seeing you. Thanks for the restives, I am doing much better, though now my allergies are off the charts. Thanks to Drixoral, I'm really good and high.

    Word!

  7. Yeilah Leah / April 18, 2008

    Apricot-pistachio charoset? Are you publishing a cookbook soon, I hope?

  8. Anonymous / April 20, 2008

    Here's an update on how the meal went.

    Overall — quite successful.

    I totally messed up the Apricot-pistachio charoset. I thought I knew better than to experiment when using unfamiliar ingredients. Apparently, I don't. I added more saffron than the recipe called for and that was a HUGE mistake. It was so bad, I couldn't bring myself to serve it.

    The rest of the meal was very good, and got good reviews from my guests.

    I didn't really like the Baklavah and I think the Tiramaztah needed to sit over night to be totally amazing, but the Tiramatzah was definitely tasty! I'll see if the baklavah improves after an over-night sit.

    Oh — and here's more detail on the Lapsang eggs. Boiling them in the tea had little flavoring effect and just colored them, so we opted to hard boil the eggs and then I shelled them and soaked them in the tea for about 45 minutes to an hour. It turned them a nice brown and gave them a fabulous smokey flavor. The guests really liked them.

    A few pictures are on Flickr.

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