nm

[Drama Llama]

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Edited May 8, 2021 by BaseballandHockey

[Tanaqui]

Maybe I'm confusing you for somebody else, but for some reason, I'm sorry, I had the distinct impression that you were Catholic.

[Drama Llama]

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Edited May 8, 2021 by BaseballandHockey

[Drama Llama]

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Edited May 8, 2021 by BaseballandHockey

[Pam in CT]

The Ashkenazi standard is matzah ball soup, gefilte fish appetizer, brisket & green vegetable with parsley garnish and heaps of apple/walnut charoset, and matzah meal or flourless cake with fruit and maccaroons for dessert.

We usually attend/have 4 seders in a usual season, and I can only take so much gefilte fish (...) , so I do a Sephardic take on the seder we have here, with lamb tangine atop curried spaghetti squash and roasted eggplant/peppers/tomatoes with mint garnish and heaps of dried apricot/date/almond charoset.  Some Ashkenazi families have a (cultural) uneasiness with lamb, though, so I'd check with BIL before going that route.

[Drama Llama]

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Edited May 8, 2021 by BaseballandHockey

[Spy Car]

I like Pam's thinking, I'd go Sephardic style on all the sides. But there still must be a brisket.

Unless he loves lamb. I love lamb. Just not on Thanksgiving (when we have turkey--not lamb).

Brisket. 

The brisket could be a hybrid/fusion. Cooked Ashkenazi style, but flavorings skewed Sephardic style to compliment the rest of the meal. Must be many such recipes. Sephardic seder. I bet.

Sephardic food is fantastic. You will have no one to be compared to. And you can have fun opening up your BIL to a new aspect of Yiddishkeit  

Win-win-win!

Bill

[YaelAldrich]

I'm doing my red wine and apricot jam chicken for first seder and likely either lamb roast or braised lamb chops for second seder. Accompanied by roast veggies and maybe potatoes.  Soup, usually chicken and matzo balls and a vegetarian alternative. Gefilte fish and horseradish for sure. Hard boiled eggs. Dessert? Either something store bought or cookies I'll make beforehand. After eating the ritual parts of the seder (vegetables dipped in salt water - left on the table until dinner is served for noshing, wine, matzo, bitter herb - romaine lettuce in that case, and charades) and the extremely late hour we aren't that hungry.

[Drama Llama]

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Edited May 8, 2021 by BaseballandHockey

[itsheresomewhere]

Look up Jamie Geller.  Her recipes are fantastic and can be adapted for allergies.  She has a braised vegan jackfruit brisket that my friend raves about. 

Edited March 16, 2021 by itsheresomewhere

[JennyD]

I have not yet figured this out but really need to.    I took out a second mortgage on our house to buy a (kosher, organic) brisket.   It may be too valuable to eat, though.  Perhaps we'll just look at it.  Matzo ball soup for sure, but beyond that I do not know.  Oh, I want to make this orange cake.  Asparagus is coming into season, so maybe that, and I'll probably make potato kugel.  It's just going to be us and my parents, eating outside, so I'm not cooking for a crowd.

No idea what I'm going to make for Friday night Shabbat or the second seder.  

OP, if you're looking for a fish entree, Ottolenghi's cod cakes are stellar and can be prepared in advance.  Do not add all the water he recommends, though, it's too much.  And these tilapia cakes are a good way to use up a jar of horseradish.  Obviously, for both recipes substitute matzo meal for bread/bread crumbs 🙂

 

Edited March 16, 2021 by JennyD

[Drama Llama]

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Edited May 8, 2021 by BaseballandHockey

[Pam in CT]

re fish option - I do a variation of this Persian tamarind paste regularly, including at Passover, with well-washed dried cranberries (to leach the sugar out) in lieu of barberries (which are not easily available), and it is *chef's kiss.*  I slather that stuff on any kind of fish, and chicken too.

I dunno that it would work without the almonds, though (sigh).

[Spy Car]

1 hour ago, BaseballandHockey said:

I really love brisket, but we eat brisket pretty often, and the goal is to try something new.   I asked him, and he said he's open to anything, and that Sephardic sounds good.  I like the idea of lamb, although @YaelAldrich's wine and apricot chicken also sounds really good, and I'm hoping she'll share it!  We'll want either a fish or vegan entree as well, and I found this one that looks really good:

https://toriavey.com/toris-kitchen/mamans-moroccan-fish/

Any thoughts?  Does that sound good to other people?  

I am having trouble finding other recipes though.  One challenge is that have a kid with peanut/treenut allergies and a lot of Sephardic recipes seem to have a lot of nuts.   

Does anyone have any recipes or cookbooks to suggest? 

 

Hey, I love lamb.

In the circle of Ashkenazi Jews l know, there are definitely some who would not eat lamb on Passover on religious grounds. Traditions differ. 

Pomegranate pairs really nicely with lamb IMO.

Consider recipes that incorporate Pomegranate molasses or concentrated Pomegranate juice as a flavoring agent (assuming these are available to you). Pomegranate molasses might be easier to get shipped.\

Bill

 

[Drama Llama]

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Edited May 8, 2021 by BaseballandHockey

[JennyD]

1 hour ago, BaseballandHockey said:

Oh wow, that is fantastic.

I am really loving this menu:

https://jamiegeller.com/holidays/a-moroccan-seder/

 

That spice-rubbed chicken recipe looks excellent.  Maybe I'll make that second night ...

[Drama Llama]

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Edited May 8, 2021 by BaseballandHockey

[SounderChick]

Our favorite seder dessert is salted toffee matzahs. 

[Drama Llama]

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Edited May 8, 2021 by BaseballandHockey

[Spy Car]

20 hours ago, BaseballandHockey said:

I also really love lamb but I think we might skip it at this meal, not for religious reasosn, but because we'll be eating it a week later for Easter with all the same people.  

I'm leaning towards basically doing that Jamie Geller Moroccan menu I posted, but substituting a vegetarian tangine for the lamb tangine, for our pescatarian.

So, we'd have fish stew, vegetarian tangine, and roast chicken, probably with a choice of spicy and plain (picky kids) and a bunch of vegetables and fruit salad and desserts.  Does that sound like a plan?

If so, how does this sound?  

https://www.themediterraneandish.com/moroccan-vegetable-tagine-recipe/

 

Now that I've folded on brisket, there is no lamb? LOL.

Seriously the dinner plans sound delicious.

Bill

 

[Drama Llama]

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Edited May 8, 2021 by BaseballandHockey

[YaelAldrich]

22 hours ago, BaseballandHockey said:

I really love brisket, but we eat brisket pretty often, and the goal is to try something new.   I asked him, and he said he's open to anything, and that Sephardic sounds good.  I like the idea of lamb, although @YaelAldrich's wine and apricot chicken also sounds really good, and I'm hoping she'll share it!  We'll want either a fish or vegan entree as well, and I found this one that looks really good:

https://toriavey.com/toris-kitchen/mamans-moroccan-fish/

Any thoughts?  Does that sound good to other people?  

I am having trouble finding other recipes though.  One challenge is that have a kid with peanut/treenut allergies and a lot of Sephardic recipes seem to have a lot of nuts.   

Does anyone have any recipes or cookbooks to suggest? 

 

Red wine and apricot chicken

 

1 cut up bone in skin on chicken (or the equivalent; 8-10 pieces. If using chicken breasts, cut the breast in half across the short side)

Salt

Pepper

1 Sliced onion (red or yellow)

Couple of cloves of garlic (to your taste)

Olive oil (not extra virgin)

Small jar of apricot (or cherry) preserves or jam (not jelly)

1/2 bottle of sweet or semi dry red wine

Oregano or rosemary

Salt and pepper your chicken. In a large saute pan, saute the onions in a glug of oil. When they are soft and lightly browned, put the chicken in skin side down and cook on medium heat until brown and crisp. Take chicken off the heat.

Add to the onions and garlic in the pan the other ingredients all at once. Turn the heat down to low so it bubbles sightly. Mix everything together until the sauce is smooth. Place the chicken back in to finish cooking skin side up 20-25 minutes uncovered.

[Drama Llama]

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Edited May 8, 2021 by BaseballandHockey

[YaelAldrich]

13 minutes ago, BaseballandHockey said:

 

I know, right?  I'm terrible.    Doesn't that fish soup and Moroccan chicken look really good though?

Cooking together is a big deal for us for holidays, and by Easter DH will be back and work and we won't be able to do that indoors. I think we'll do the veggie tangine while we're inside, and save the lamb for the grill since we'll have fewer options.  

Any thoughts on whether we can do this tangine?  I didn't get it from a passover specific site, so I'm not sure if I need to modify it.  

https://www.themediterraneandish.com/moroccan-vegetable-tagine-recipe/

@Pam in CT @YaelAldrich

 

The harissa spice mix she references has caraway which isn't kosher for passover according to most Ashkenazi Jews. Aside from that it's a Passover compliant recipe. 

[Pam in CT]

37 minutes ago, YaelAldrich said:

The harissa spice mix she references has caraway which isn't kosher for passover according to most Ashkenazi Jews. Aside from that it's a Passover compliant recipe. 

@YaelAldrich   are chickpeas kitniyot?  *We* eat them during Passover, but there's a branch of my family that does not.  (There's a fair amount of variance within my extended family about where everyone's respective lines are!)

 

[Drama Llama]

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Edited May 8, 2021 by BaseballandHockey

[JennyD]

This recipe for whole roasted cauliflower in today's NYT looks spectacular.  The pesto has pistachios although presumably one could leave them out.  Now I want to make this but don't think it will do well being prepared in advance.

 

[Pam in CT]

re chickpeas

12 minutes ago, BaseballandHockey said:

So, I read this, and was curious about caraway, since to be honest I had never thought about where caraway comes from beyond "the grocery store", before this, and I looked it up and learned that caraway isn't allowed because it's considered kitniyot, but the same site says chickpeas are kitniyot too.  Does that mean some Ashkenazi Jews wouldn't eat the tangine because of those?

My BIL, in case anyone is wondering, does not care, so I think we will serve the tangine, and I have moved on from menu planning to self educating.  

Yeah, I make my tangine with chickpeas All The Other Nights, but during Passover I skip them.  Not for our own side of the family but for the other branch.  It works fine without.  Don't skip the apricots.

[Drama Llama]

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Edited May 8, 2021 by BaseballandHockey

[Pam in CT]

24 minutes ago, BaseballandHockey said:

Do you have a better or different recipe?  Would you be OK with the caraway?

 

Well, we're good with kitniyot, LOL, so we're not a good test. The question really is with your BIL.  I don't use caraway on All The Other Nights, and it's never once crossed my mind about the Passover nights.

The only veg tangine I do is with chickpeas, so it's back to the same issue.

[YaelAldrich]

9 hours ago, Pam in CT said:

@YaelAldrich   are chickpeas kitniyot?  *We* eat them during Passover, but there's a branch of my family that does not.  (There's a fair amount of variance within my extended family about where everyone's respective lines are!)

 

All the Ashkenazim (Eastern and Western European Jewry) I know who haven't gotten rid of the kitniyot (beans, rice, some spices due to their flours looking like or acting like flour) minhag (tradition which verges on law)  think they are kitniyos.  I know I miss them very much during Passover week.

Edited March 18, 2021 by YaelAldrich

[YaelAldrich]

4 hours ago, BaseballandHockey said:

Do you have a better or different recipe?  Would you be OK with the caraway?

 

It's a good recipe. The caraway will not really be missed. The other spices will more than take care of that! Personally our family would not eat chickpeas nor caraway this week. I will miss the chickpeas more than the caraway (that I do use a fair amount the rest of the year).

Edited March 18, 2021 by YaelAldrich

[YaelAldrich]

8 hours ago, Pam in CT said:

Well, we're good with kitniyot, LOL, so we're not a good test. The question really is with your BIL.  I don't use caraway on All The Other Nights, and it's never once crossed my mind about the Passover nights.

The only veg tangine I do is with chickpeas, so it's back to the same issue.

If I didn't have to worry about nut allergies I would replace chickpeas with soaked skinned whole almonds.

Edited March 18, 2021 by YaelAldrich