Passover Seder Menu 3.30.2018

My kitchen's not ready... But Ma Menu is!

Seder 2018 🍷🍷🍷🍷

🍷🍷Salad:
 
 Greens
 Julienned (fresh) beets
 Julienned (fresh) carrots

🍷Avo dressing:
 
 Blend Together (if you don't use oil, try water, but start slow)
 1 Avocado
 1/2 Red Onion
 3/4 cup Olive Oil
 1 Lemon juiced
 1 Orange juiced
 Salt to taste

🍷Parsnip Crisps- Martha Stewart
 
 Thinly slice parsnips using a peeler
 Fry, without overcrowding for 30-60 seconds
 Drain on paper towel, and season with salt
 Lasts 4 days in a Ziplock bag.

🍷🍷Creamy Celery Root Salad #classic Esther Sperlin dish :)
 
 Peel celery root, and shred through food processor.
 Dress with a nice big spoonful of mayonnaise, fresh lemon juice, and salt.
 This lasts 4-5 days in the fridge.

🍷🍷Mango Lime Salmon
 
 Season salmon with salt
 then marinate each pound of salmon with
 1/2 cup orange juice
 1 tbsp lemon juice
 2 tbsp white wine
 
 Bake at 350 for 15 min.
 
 🍷When serving, top salmon with small cubes of mango, thinly sliced red onion, fresh lime juice and salt.

🍷🍷Onion Marmalade over Roast Beef
 
 🍷Roast Beef:
 
 Slice onions and sweet potatoes to cover the bottom of the pan,
 Place roast on top, salt it, fat side UP, and pour wine of choice over roast.
 Bake on 350- 1/2 hour per pound.

🍷Onion Marmalade: (I will add this over the meat once plating)
 
 2 large onions thinly sliced
 Saute in oil with 1/4 cup sugar
 Caramelize for 15 min.
 Add one cup dry red wine
 let the liquid evaporate, simmering for another 15 min.
 Season with salt

🍷🍷Courgettes and Sweet Potato Kugel (Rivkie Lazar)

5 zucchinis
 3 onions
 3 carrots
 1 sweet potato
 

Chop zucchinis, put the onions, carrots and sweet potato through food processor or slice uniformly

Combine vegetables with
 3/4 c oil
 1 tbsp salt
 4 eggs

Mix well and bake in 2 - 9" round pan or individually, on 400 degrees for an hour and a half.

🍷🍷Marinated Eggplant
 
 2 large eggplants, sliced

Fry slices in large frying pan with oil, 4 min. per side.
 Drain oil as much as possible.

Marinade:
 6 tomatoes, peeled and chopped
 1/4 cup water
 1/4 cup lemon juice
 1/4 cup sugar
 1 chopped granny smith apple
 1 tbsp salt
 
 Cook together, stirring often, on a low flame for 1 hour.
 
 Blend.

Gently mix marinade with eggplant, let flavors come together min. 1 hour, best overnight.

🍷🍷Lemon Curd Trifles- page 214 in Perfect for Pesach by Naomi Nachman.
 

🍷🍷Almond Cookies
 
 3 cups ground nuts
 1 cup sugar
 1 tsp salt
 2 eggs
 Mix well and bake at 350.

🍷🍷Apple Compote
 
 Peel and cube apples
 Peel and cube pears

Cook for 20 min. With a little water to cover the bottom of the pot, and an even sprinkle of sugar, let simmer and stir.
 Gently mash when finished.