My Yearly Seder...

topic posted Thu, April 10, 2008 - 12:09 PM by  CinemaGirl
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I'm doing my yearly friend-seder this year. Mostly for nyc burningman folks who don't go 'home.'

This year I'm including legumes and couscous. I usually stick to the ashkenazi rules but this year I'm thinking...ya know...I dont get it. It doesnt make sense to me..and a giant chunk of jews do this too.

Here's my meu:
So this year, we'll have gefilte fish, chopped liver (wth gribbinez), matzoh ball soup and the seder plate with two kinds of charoset as the first round.

And second course we'll do a spicy lamb and chickpea tagine, a fish tagine with olives, roasted beets and carrots, couscous with dried apricots and pine nuts, marinated eggplant salad and a green salad.

Dessert...I'm letting people bring unleavned treats. But does anyone have passover dessert ideas?

I love seder!
posted by:
CinemaGirl
New York City
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  • Re: My Yearly Seder...

    Sun, April 13, 2008 - 4:57 PM
    I'm a dessert purist. I won't touch Manischewitz cake mixes or any of that trash. There's something about eating a kosher l'Pesach brownie or sponge cake that is SO NOT THE POINT of dessert OR Pesach.

    I love flourless chocolate cake, but I don't know a way to make it parve. _The Jewish Holiday Cookbook_ by Gloria Kaufer Greene has a recipe for an OK chocolate torte, but her orange-date-nut torte is awesome. Last year I made two and made a layer cake with egg white frosting. (The structure of these tortes comes from egg whites and almond meal, so no philosophical objections.) There's also a great recipe for parve flan made with fruit juice instead of milk. Home-made sorbet is a showstopper. I haven't made amaretti, macaroons, or nut brittle, but I love that stuff, especially dipped in chocolate.

    Your seder sounds delicious. I'm with you on including legumes.
  • Re: My Yearly Seder...

    Sun, April 13, 2008 - 9:45 PM
    meringues are our usual passover dessert. eg whites and sugar. My mom adds coffee and chocolate chips. you can make them, or bbuy them at a bakery or TJs
  • Re: My Yearly Seder...

    Mon, April 14, 2008 - 3:03 PM
    i do a chocolate 7-layer "cake" that doesn't bake (or rise). you dip the matzah in sweet wine and layer them with chocolate (parve) icing in between. the matzah gets soft...mmm. this isn't exaclty mine, but it's similar:

    www.ehow.com/how_2224438...er-cake.html

    i don't remember using rum or liquor- i typically mix a little instant coffee instead. it gives it a nice flavor and keeps everyone awake for the end of the seder!

    i'm getting married in 6 weeks and not fussing with dessert this year (fruit and boxed chocolates for us!) so i'd be glad to know someone is enjoying this yumminess.

    btw props on the legumes. i'm continually battering my fiance on this- one of these days i'll wear him down seeing as we both think it's a stupid rule ;-)
    • Re: My Yearly Seder...

      Mon, April 14, 2008 - 7:49 PM
      about a million years ago, the Los Angeles Times published a similar recipe that layered the matzah with orange marmalade, and then frost the whole outside with chocolate ...

      I've never tried any of these because I come from a family that's Shomer Spongecake ... so for me, Passover means First Strawberries of the Season....
      • Re: My Yearly Seder...

        Mon, April 14, 2008 - 8:09 PM
        Cari, that sounds pretty great! and pretty easy...
        QUESTION though...how long do you soak the matza for? Must not be too long or it would sort of fall apart when you try to put the icing on, right?

        Here's another funny...
        This was on the home page of weight watchers.com today!
        Passover sponge cake with raspberry sauce.
        I am thinking of making this pound cake and making a trifle out of it.
        www.weightwatchers.com/food/r...ex.aspx
        • Re: My Yearly Seder...

          Thu, April 17, 2008 - 2:49 PM
          you basically just dip it in the wine, then layer. make sure it got coated and it'll soak in later making it soft enough to cut after a few hours in the fridge. it is super easy and quick.

          my mom always made sponge cake- the taller the better. always delicious, but i'm kind of against cakey things on passover, even if they're "allowed". i trade it in for eating beans and rice...

          chag sameach y'all!

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