• Mushky

Seder 2021! Freedom Pesach Passover 5781

Enjoy this all-new fresh, beautiful menu. I always love your feedback, or an Instagram tag.

Also be sure to get some inspiration from my last bunch of Pesach menus.


This is my 6th year hosting the Seder, (I know right?!).

It is such a special holiday to me, for my birthdayyyyyyyy -- big Three-Oh this year -- falls out on the 13th of Nissan, just before the holiday begins. I gave my mom just enough time to celebrate at home ;) how sweet! My father's name is Pesach too, I love the uniqueness of it, and ohhh the jokes.

I feel super connected to this Chag, and it really forces me to be creative in the food department because we scale back on lots of ingredients, as my family custom refrains from using processed foods, which means we make it all ourselves.


Chag Sameach, Happy Passover!!!!!

Love, Mushky!




My Favorite Pesach Items From Amazon Affiliate Links.


Manual Citrus Juicer Yellow

I use this all day every day!

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$7.98 with the $1.00 off


My favorites! I use these at every occasion.

Eco-friendly palm leaf plates

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50 pack (25 7” and 25 10”) square, comes out to .49 each.

The 50 pack of 7” comes out to .37 each.


Disposable wooden cutlery pack of 150

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$12.50


Cold water cups, 50 pack, compostable

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$15.59


Gooseneck kettle for all your pour over coffees!

https://amzn.to/38VgDaj

$24.98


12 pack of Glasses, perfect size for Kiddush cups

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Thanks to my sister in law for sharing!

$16.99 and they are offering 10% off.


Hard boiled egg maker

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Get perfect, easy peel hard boiled eggs every time!

$14.99

*There are bigger ones that hold more eggs.


Immersion Blender by Amazon Basics

https://amzn.to/2NvnVKt

I have this one, it’s powerful and easy to clean, it is a well used tool in my kitchen!

$34.99




Recipe Time!! Here goes:




Crispy Potato Patty with Parsnip Crème

Potato Patties:

6 medium potatoes, peeled (about 1.5 lbs, yukon gold or Russet)

Water

Salt


2 tbsp olive oil

2 tsp salt


oil for frying

Parsnip Puree:

4 parsnips, peeled, and chopped (about 1 lb.)

Water

1 tbsp oil

1 tbsp vegetable stock

Begin by placing peeled potatoes in a pot, and fully cover with water, and 2 tsp of salt, and bring to a boil. Cook for 15 minutes, or until potatoes are soft. Drain and cool. Mash, and add olive oil and salt, 1 teaspoon at a time, and adding more salt to taste, if necessary. Mash and mix until smooth.


Heat a frying pan with a small layer of oil for frying, just enough for the patty to not stick to the pan. Press 1/4 cup of mashed potato in your hand to form a patty, and press into the hot pan. Fry for 8-10 minutes per side until super crispy.

This recipe yields 6-7 patties.

*Can alternatively bake them at 450 degrees for 30-40 minutes.

For the parsnip puree, place the peeled and roughly chopped parsnips in water, covering them, bring to a boil and simmer until parsnips are soft, about 30 minutes. Drain the water, add the oil and stock, and blend until smooth. Dollop one spoonful onto the patty.

*both mashes can be made in advance, but best to fry fresh before serving.


Grapefruit Guacamole with Jicama


2 avocados, peeled and diced

1 chunk of jicama, peeled and diced

1/4 grapefruit, juiced

1/4 grapefruit segmented and finely chopped

1 1/2 tsp kosher salt


Combine in a bowl, mix well for this beautiful crunchy and creamy avocado dish.

Roasted Sweet Potato Salad with Caramelized Shallots


3 sweet potatoes

2 tsp olive oil

1 tsp salt


5 large shallots

4 tbsp oil

2 tsp salt


spinach or romaine lettuce

Dressing:

1/2 cup oil

1/4 cup lemon juice (juice of 2 lemons)

2 tbsp sugar

1 tsp salt

1 small red onion


*AKA the pink dressing, it is the one and only dressing you need this Pesach. Fill jars of it, and it will last, refrigerated for the whole week.


Preheat oven to 400 degrees.

Peel and dice the sweet potatoes, season with olive oil and salt, mix well and roast for 25-30 minutes.





Peel and slice the shallots, lengthwise into sticks, (not crosswise into rings)

Place in a frying pan with the oil and salt. Sauté at medium-high heat for 15 minutes, stirring every 2-3 minutes so it does not burn.

When it cooks at high heat, it crisps up beautifully, just keep mixing so it doesn't burn.

Blend all the dressing ingredients in a food processor, or using an immersion blender, until creamy and pink.

To assemble: Layer the greens, gently drizzle the salad dressing, add the sweet potato, top with the crunchy caramelized shallots.



Black Cod Fish En Papillote

1 lb. black cod fillet

1 tbsp olive oil

1/2 to 1 tsp kosher salt

1/2 lemon squeezed

1/2 lemon sliced

1/2 lime squeezed

1/2 lime sliced

Parchment paper

This method works with all fish variations! It locks in the moisture, and cooks to perfection.


Preheat oven to 450 degrees.

Using a large sheet of parchment paper (twice the size of fish), place the fish on one half, rub the olive oil into the cod, evenly season with salt. Squeeze the lemon and lime over the fish, and arrange the slices directly on the fish. Wrap the parchment around the fish and tuck it in to completely wrap the fish, tuck the ends at the bottom.

Bake at 450 degrees for 15 minutes, until the parchment puffs up.


Carrot and Kabocha Squash Soup

2 onions, diced

2 tbsp oil

8 carrots, peeled and chopped

1 kabocha squash

4 tsp kosher salt

12 cups water

To cut the squash, slice it in half, from the top, across the stem. Remove the seeds from both halves, place face down, skin side up. In a rotating motion, gently peel the outer layer with your knife. Dice the kabocha squash flesh.

In a soup pot, heat the oil over medium heat and add the diced onions. Saute for 10 minutes. Add the chopped carrots and kabocha squash, and cook an additional 5 minutes. Season with salt and add the water. Bring to a boil, cover. Cook for 45 minutes.

Blend with an immersion blender, until very smooth.


Garnish with toasted almonds, or above caramelized shallots.



Beet Tartare

Our play on beef tartare!

1 lb. red beets, peeled and cooked

1/4 cup fresh cilantro

1/4 cup fresh dill

1/2 red onion

1 tsp lemon zest

1 lemon, squeezed

2 tsp salt

1 tbsp olive oil

1/4 cup toasted nuts

Cut the cooked beets into eighths and put 2 at a time in a food processor, with the S blade. Pulse it a few times, until broken down into small chunks. Do not over pulse. Remove the pulsed beets, and place in a mixing bowl. Add remaining beets to the food processor, and pulse, adding that to the mixing bowl. Next, add the cilantro, dill and red onion, pulse, breaking it down. Add it to the beets. Season with the lemon zest, fresh squeezed lemon, salt and olive oil. Mix until well combined and refrigerate for 1 hour.

To serve: Place a ring or a mason jar cover on the individual plates, and mound the beets to get the round shape, packing it on, to about 1/2” high. Sprinkle with toasted nuts as garnish.

*I used the vacuum packed cooked beets, alternatively use fresh beets, boiled in water, for 45 minutes to 1 hour, until cooked and a knife slices through easily, peel once cooled.


Zucchini Parsnip Kugel

4 zucchinis

2 parsnips, peeled

5 eggs

3/4 cup oil

2 tsp salt

2 small onions, or 1 large one.


Preheat oven to 450 degrees. Grease a 9" round pan.

Using a food processor shredder, (or finely dice by hand) shred the zucchini and parsnip. Transfer to a bowl. Using the S blade in the food processor, blend the eggs, oil, salt and onion. Blend until smooth. Combine egg mixture with shredded vegetables, and bake for 40 minutes. Lower oven to 350 degrees and bake an additional 15 minutes.


Alternatively, double the recipe, and bake in a 9x13 pan.


Wine Braised Passover Brisket

2- 3 lbs of brisket

Salt

2 tbsp oil

1 onion, sliced

1 sweet potato, peeled and diced

2 carrots, peeled and chopped

2 tomatoes, chopped

1 cup sweet or semi sweet red wine

1 cup vegetable broth

Preheat oven to 350 degrees.

Season the brisket on all sides, evenly with salt.

In a large frying pan, heat up the 2 tbsp of oil, and sear the brisket on all sides, for about 5 minutes per side.

In a roasting pan, add the sliced onions, the sweet potato, carrots, tomatoes and the seared brisket. Pour the wine and broth (or water) over the brisket. Cover tightly. Roast at 350 degrees for 1 hour plus 20 minutes per lb. - for a 3 lbs. brisket, roast for 2 hours.

Bring to room temperature, and refrigerate. Slice against the grain, and return to roasting pan. If making ahead, freeze.

To serve, warm the brisket at 350 degrees for 30 minutes, covered.




COMING SOON, perfecting it!!!

Mini Stone Fruit and Meringue Pies