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)

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



~ Salad ~

Fresh Farmers’ Market Salad*


~Main Course~

Cumin-Flavored Meatballs with Onion Jam and Spicy Tomato Sauce

Potato and Green Olive Stew



Dates Filled with Almond Paste

Oranges with Pomegranate Molasses and Honey



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]

5 Replies to “Passover 5769 Menu”

  1. 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.

  2. 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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