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)
~ Salad ~
Fresh Farmers’ Market Salad*
Coffee, Tea, Sparkling Water
*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]