Passover: menu

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* Exported from MasterCook *

 

Menu: An Eastern European (Ashkenazic) Seder

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 54

Serving Size : 8 Preparation Time :0:00

Categories : Menus

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Mock Chopped Liver

(Cashew & Onion and String Bean Pate)

Salted Eggs

Spring Vegetable Soup with Matzo Balls

Leek and Potato Gratin

Mushroom Matzo Farfel Pie

Carrot-Apple Pudding

Fruit Compote

Dessert of your choice

(see separate recipes)

 

8 to 10 servings

 

Additions to the menu: Though this is a large and filling meal, a simple

lettuce and tomato salad may be added.

 

Contains eggs arid dairy products.

 

SUGGESTED TIMETABLE

 

A day ahead:

 

• Make the Mock Chopped Liver . Store in an airtight container,

refrigerated, and bring to room temperature before serving.

 

• Hard-boil the eggs for Salted Eggs.

 

• Make the Spring Vegetable Soup. Cool, then refrigerate, covered, until

needed.

 

• Make the Motto Balls according to package directions on matzo

meal. Store, refrigerated, separately from the soup, and add to the soup

while it heats.

 

• Bake or microwave the potatoes for Leek and Potato Gratin.

 

Same day, morning:

 

• Make the Fruit Compote. Refrigerate, covered, until needed,

 

• Make any dessert, if desired.

 

• Make the Haroset. Refrigerate, covered, until needed.

 

Starting about 3 hours before serving:

 

Make the Carrot-Apple Pudding and bake.

 

• Assemble the Leek and Potato Gratin.

 

• Assemble the Mushroom Matzo Farfel Pie.

 

• Remove Mock Chopped Liver from the refrigerator

 

Starting about 1 hour before serving:

 

• Assemble the Seder plate

 

• Bake the Leek and Potato Gratin.

 

• Bake the Mushroom Matzo Farfel Pie.

 

• Serve Mock Chopped Liver to any guests already present.

 

• Make the Salted Eggs.

 

30 minutes before serving:

 

• Heat the Spring Vegetable Soup with Matzo Balls.

 

 

 

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