Pesach Seder Menu of 2024
Hi all!
Pesach reminds us that freedom isn't just a dream, it's a journey.
As we sit around the Seder table this year, let's remember those who are still yearning to be free. Let's open our hearts and our doors to BRING THEM HOME!
Please check back for recipe tweaks, maybeeee an picture or 2, no promises...
Chag Kasher Vesameach.... Happy BDay to me...
Lots of love,
Mushky
PS
Previous delicious Seder menus here . 8 years of menus!!!!!!
Amazon Affiliate Faves that I personally use and love.
Nutrichef Food Processor - 12 cup size- thats exactly like my $200 Braun machine for $46!!!!
Kids (and adults) Edition Glass Kiddush Cups! The best. 4 oz size, 6 or 12 packs available.
DIY Seder Plate- Wood Pedestal Tray
Victorinox Paring Knife $10 - can never have enough of these!
Chef Knife $40 with 20% off
Tramontina Non Stick Pan with lid, $44, great size!
Gourmia Air Fryer, $57
Seder 2023 Memories... Echo Park... Beverly Hills... Next year in Jerusalem...
Jicama and Orange Tabbouleh
1 large jicama, peeled and cut into large chunks
1 orange
2 tomatoes
2 Persian cucumbers
¼ onion
Optional fresh parsley and mint
1 lemon, juiced
1 tbsp olive oil
1 tsp salt to taste
Pulse the jicama in a food processor until ground to little bits, don’t overprocess. Finely dice orange, tomato, cucumbers, onion and herbs. Toss with lemon, olive oil and salt.
Candied beet and sweet potato salad over romaine lettuce with pink dressing
Romaine Lettuce
3 sweet potato, diced
3 beets, diced
Season the sweet potato with olive oil and salt. Roast at 400 degrees for 30 minutes.
Season the beets with olive oil and salt. Roast at 400 degrees for 30 minutes. Add 2 tbsp sugar, mix well and cook an additional 10 minutes.
PINK DRESSING
Dressing:
1/2 cup oil
1/4 cup lemon juice
2 tbsp sugar
1 tsp salt
1 small red onion
Blend
Mango Salmon with a side of guacamole
1 side of salmon
MANGO SAUCE
¼ c oil
1 small ripe mango
2 tablespoons chopped red onion
2 tablespoons orange juice
1 tablespoons lemon juice
1 tbsp sugar
1 tsp salt
Blend in the bowl of a food processor.
Preheat oven to 400 degrees.
Prepare salmon on a large piece of foil on a pan, spread mango sauce thickly over the side of salmon, bring up foil snugly around salmon, let sit for 30 minutes.
Bake for 15 minutes, finishing it off under the broiler for 3 minutes.
Serve with fresh guacamole.
Creamy Celery Root and Carrot Soup
1 large celery root, diced
8 carrots, peeled and diced
1 onion diced
1 tbsp oil
12 cups water
2 tbsp salt
2 tbsp sugar
1 chopped apple for garnish
In a large pot, saute celery root, carrot and onion for 10 min. Add water, salt and sugar and cook for 1 ½ hours. Blend. Garnish with chopped apple.
Overnight roast with wine, onion, tomato, jalapeño
5 lbs roast
2 onions, sliced
2 tomatoes, diced
4 jalapeños, seeded and sliced
2 cups wine of choice (sweet or dry)
1 cup water
Salt
Prepare onion, tomato and jalapeño. Place half of the vegetables in a roasting pan first, place the meat on top, season all sides with salt, add remaining vegetables on top of the roast. Add wine and water to the pan. Cover tightly with foil and bake overnight. At 225 degrees for 10 hours.
Cool, refrigerate and slice.
Pear and Shallot Roasted Chicken
1 chicken cut in eights, or 4 chicken legs
Salt
2 pears, sliced
2 medium shallots, sliced
2 tbsp lemon juice
2 tbsp orange juice
2 tbsp sugar
Combine the pear, shallots, lemon juice, orange juice and sugar in a bowl, macerating the pear.
Season chicken on both sides with salt, add pear shallot underneath, and over chicken. Cover and cook at 350 degrees for 2 1/2 to 3 hours.
Vegan Nut Roast made of eggplant served with fresh grated tomato
Recipe by Freidy Brackman
1 large onion
2 potatoes, cut into small pieces
2 eggplants, diced
Oil
Salt
1/2 cup - 3/4 cup ground almonds
In a large saute pan, add onion and potatoes with 2 tbsp oil. Saute for 20 minutes. Add eggplants and 1 tbsp oil and saute an additional 20 minutes, until all vegetables are soft.
Place in a food processor and blend. Taste and add salt as needed. Slowly add the ground almonds, until thickened, and a moldable consistency.
Shape into 3 or 4 logs on a sheet pan with oiled hands, or press into a loaf pan or 9" round pan.
Bake at 350 degrees for 1 hour.
Serve with grated tomato
Grated Tomato
3 tomatoes
2 tbsp olive oil
2 tsp salt
Blend well in food processor.
Optional: add Jalapeno, onion or lemon juice for more kick.
Dough-less Potato Knishes served with butternut cream
Doughl-ess Potato Knish from Kosher.com
5 medium potatoes, peeled and diced
2 tablespoons oil
1 large onion, diced
1/2 cup Potato Starch
2 eggs (+1 for egg wash)
Add potatoes to a large pot. Cover with water and bring to a boil. Boil for at least 20 minutes, until soft. Drain and mash potatoes.
Heat oil in a sauté pan over medium heat. Add onion and sauté until soft, about 10 minutes.
In a large bowl, combine potatoes, onions, potato starch, and eggs. Spoon mixture on cookie sheet into even mounds. Brush with egg. Bake at 350 degrees for 45 min to 1 hour.
Butternut cream
1 onion, diced
2 tsp oil
2 lbs butternut squash, cubed
Water or broth to cover
2 tsp salt
Saute the onion in oil for 10 minutes, add squash, water and salt. Cook for 20 minutes. Blend until creamy.
Homemade Pesach Brownies and strawberry sorbet
recipes from Chaya Sperlin
BROWNIES
4 eggs
11/2 c sugar
Cream together
1 c oil
4 T cocoa
1 c potato starch
Bake 325° for 40 min
STRAWBERRY SORBET
2 lb frozen strawberries
2 cups orange juice
1⁄2 cup sugar
Blend