Grand Seder of 2022: Passover Pesach Menu



Dear friends,

Happy Passover Pesach!

I'm here to tell you that my greatest nachas is seeing these dishes on your menu.

Also looking at my last year intro to Seder 2021, it reminded me that this is my 7th year hosting the Seder! Do I feel that experienced? Eh!!!

Best of luck with the preps, and next year in Jerusalem!

Chag Sameach, Happy Passover.

Love,

Mushky

PS so thankful for the California sun that makes my pictures so perfectly sunny.



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Imarku Santoku Knife $30 with 20% coupon

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MENU


Fried Orange Salmon


1.5 lbs salmon


1 tbsp olive oil

1 tsp sugar

1 lemon, juiced

1 orange, juiced

1 tsp salt


1 orange sliced

2 tsp oil


Rinse and pat the salmon dry. Place in a baking dish. Combine the olive oil, sugar, lemon, orange and salt. Pour over the salmon.

Marinate for 30 minutes.

Heat a frying pan with the oil. Fry each orange slice on both sides for 4 minutes until lightly crisp.

Cut the fried oranges down into 4 and generously top the salmon with the fried oranges.

Bake at 350 degrees for 15-18 minutes.





Jicama and Cantelope Salad


2 cups peeled and diced jicama

2 cups peeled and diced cantelope*

1 shallot, finely chopped

1 tsp olive oil

1 lime, squeezed

1/2 tsp salt

fresh mint to garnish (optional)

Combine all the salad ingredients for a deliciously refreshing, crunchy and hearty salad. For best results, serve the salad cold.

*best is firm cantelope- we don't want the overripe cantelope mush.



Eggplant and Romaine Salad

3 medium eggplants, diced to 2" squares

1/4 cup oil

2 tsp salt


1 head romaine lettuce, chopped

1 large tomato, chopped

2 Persian cucumbers, chopped

PINK DRESSING

With a little less sugar than last year🙂


1/2 cup oil

1/4 cup lemon juice

1 1/2 tbsp sugar

1 tsp salt

1 small red onion


Preheat oven to 400 degrees. Spread eggplant, oil and salt on a sheet pan and roast for 1 hour, mixing it once. Let cool.

Layer salad: lettuce, tomato, cucumbers and eggplant.


Blend all the dressing ingredients and drizzle over salad.

Note: the dressing separates when in the fridge, this is normal. Shake it well before serving.



Creamy Carrot Jalapeño Soup


2 tbsp oil

2 onions, diced

2 jalapenos, all ribs and seeds removed for least spice

10 medium sized carrots, peeled and chopped

2 tsp salt

5 cups water


In a soup pot, heat up the oil. Add the onions and saute for 5 minutes, add the jalapenos and cook for another 5 minutes, add the carrots and salt- mix all together and saute for another 5 minutes. Add the water, and bring to a boil.

Cook on a low boil for 40 minutes. Blend using an immersion blender until smooth.

Garnish with thinly sliced jalapeno, seeds removed.

5 servings



Classic Chicken Soup

My classic Pesach Passover soup looks something like this:

Fill a huge pot with:

1 large whole peeled onion

3 chicken legs on the bone

Large Diced>

Zucchini

Carrot

Celery Root

Parsnip

Sweet Potato or Butternut Squash

Salt

Bring soup to a boil and reduce to low boil and cook for 5 hours. Strain the vegetables from the soup broth and it freezes beautifully.

Overnight French Roast served with Shallot Confit


French Roast


5 lbs French Roast

2 tbsp oil

Salt

4 onions, sliced

2 cups red wine

Preheat oven to 200 degrees.

Evenly salt the French Roast on all sides.

Heat a roasting pan or very large frying pan with the oil, once hot, add the French Roast and sear for 5-8 minutes per side, to brown the meat. Remove the meat and add the onions in, sautéing in the meat juices for 10 minutes. Arrange the onions under and over the meat in the baking dish. Drizzle the wine over and around. Cover the pan and cook for 10 hours.

For easy slicing: cool completely and refrigerate, then slice.

Shallot Confit

8 shallots peeled and thickly sliced

1 cup olive oil

1 tsp salt


Heat oven to 350 degrees, add the shallots, olive oil and salt to a baking dish. Cover and bake for 45 minutes.


Serve along with the French roast.


Fresh Pineapple Chicken

8 chicken legs

1/4 cup olive oil

4 cups pineapple, peeled and chopped

2 tsp salt

1 lemon


Blend the olive oil, pineapple, salt and lemon by pulsing a few times, keeping some smaller chunks of pineapple. Place the chicken in a large baking dish and spread the pineapple sauce over it. Bake at 350 degrees for 3 hours covered. Uncovered and bake an additional 30 minutes.


Note: I like deeply cooked chicken, so I let it cook a while, it comes out very moist and tender. If this feels too long for you, bake as you typically would.







Potato, Zucchini and Tomato Gratin


1 large tomato

1/2 onion

2 tbsp olive oil

1 tsp salt


2 zucchini, sliced

4 potatoes, sliced

3 tomatoes, sliced

1/2 onion, finely diced

1 tbsp olive oil

Sprinkle salt


Preheat oven to 400 degrees.

Blend the tomato, onion, olive oil and salt.

Spread the tomato mixture at the bottom of the baking dish.

Arrange the zucchini, potato and tomato slices, upright, in pattern circling the dish.

Finish off with the diced onion over the arranged vegetables, drizzle the olive oil and salt evenly throughout.

Bake covered for 40 minutes, the uncover and bake for an additional 30 minutes.


*Test the potato making sure its cooked through and soft.



Fresh Fruit Board with Lemon Curd

Fruit board:

Melon

Pineapple

Kiwi

Berries


Lemon Curd:

1 whole egg

2 egg yolks

1/3 cup fresh lemon juice

2/3 cup sugar

1/4 c oil

sprinkle of salt

Create a double broiled with a pot or saucepan. Fill it with a few inches of water and bring to a boil on medium heat. Set a glass heat safe bowl over the pot and add all the ingredients directly in to the glass bowl.

Now whisk! Set a timer for 10 minutes and don't stop whisking!

Remove from heat and transfer to a jar to cool, it will firm up as it cools.

Last year specialty!!

Zucchini Parsnip Kugel

https://www.mymamenu.com/post/seder21


All Passover Menus

https://www.mymamenu.com/blog/categories/passover-pesach