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Passover 5769 Menu

Posted by Ketzirah on Apr 04, 2009 in Passover | 4 comments

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)

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

Matzah

———-

~ Salad ~

Fresh Farmers’ Market Salad*

———-

~Main Course~

Cumin-Flavored Meatballs with Onion Jam and Spicy Tomato Sauce

Potato and Green Olive Stew

———-

~Dessert~

Dates Filled with Almond Paste

Oranges with Pomegranate Molasses and Honey

———-

~Beverages~

Coffee, Tea, Sparkling Water

Kosher Wines: Yogev Cabernet Sauvignon & Merlot 2006, Yogev Cabernet Sauvignon & Shiraz 2006, Golan Chardonnay 2007

~~~~~~~~~~~~~~~~

*No recipe for this, just hit the farmers’ market and buy delicious fresh greens!

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

4 Comments

Carla (Batya) / April 4, 2009

Hello!

Thank you so much for reviving in me the spirit of Pessach!

I really love how you are integrating earth magic and Judaism together ~ it really speaks to me.

Chag Samear.

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Anonymous / April 5, 2009

Thanks Batya! I just went and explored your blog, what lovely and inspiring work you do.

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Lilah Miriam / April 6, 2009

A little off topic, but your menu recommendations reminded me of something I've been looking for: etrog limoncello. (or, etrogello, I suppose)! Years ago someone brought it to a seder I attended, stating that it was made from leftover etrog from Sukkot. Anyone ever heard of it?

Chag sameach…and good luck with hunting the chametz, if you are as far behind as I am!

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Anonymous / April 6, 2009

Lilah

I've heard of making Jam from etrogim after Sukkot. I guess you could make any citrus dish from one. Here's a link I found about making your own limocello – try substituting an etrog. For those interested in Etrog Jam, just google "etrog jam" and you can get lots of recipe ideas.

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