Menu: Passover Seder

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* Exported from MasterCook *

 

Menu: Passover Seder

 

Recipe By : Vegetarian Times Vegetarian Entertaining, page 44

Serving Size : 6 Preparation Time :0:00

Categories : Menus

 

Amount Measure Ingredient -- Preparation Method

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

Apple-Date Haroset

Matzo Ball and Vegetable Soup

Roasted Beets with Horseradish-Watercress

-Vinaigrette

Spinach-Potato Kugel

Lemon-Dressed Asparagus

Coco-Nut Macaroons

 

Makes 6 to 8 servings.

 

The menu is replete with symbolism. Only unleavened bread made from matzo

meal can be eaten; as Jews fled Egypt they did not have time to wait for

the bread to rise. Haroset, a chunky fruit-and-nut condiment signifies the

mortar used by Jewish ancestors to build the pyramids of Egypt. A bitter

herb (such as horseradish) represents the bitter tears shed by the enslaved

Jews.

 

Green sprigs of parsley signify the renewal and optimism that comes with

spring. The roundness of a boiled egg symbolizes the circle of life and

death. Traditionally, a shank bone has been used to symbolize the lamb

sacrificed to God; vegetarians will substitute a roasted beet.

 

With a little ingenuity, it is easy to create a meatless Seder. This

particular menu also is suitable for advance preparation, which of course

makes life easier for the host. The Matzo Ball and Vegetable Soup is

prepared with an aromatic vegetable broth and made a day ahead to give the

flavors ample time to meld. The sweet and savory Apple-Date Haroset can

also be made well in advance. (But be careful; it is tempting to eat it by

the spoonful.) Roasted Beets enhanced with Horseradish-Watercress

Vinaigrette, also benefit from advance preparation.

 

The Spinach-Potato Kugel, a hearty casserole dish, replaces the typical

meat main dish. The side dish of Lemon-Dressed Asparagus is lightly coated

with a tangy lemon dressing. The dessert is a tray of flourless " Coco-Nut "

Macaroon cookies, chewy morsels made with coconut, almonds, and

cocoa. These too can be made one or two days ahead of time.

 

Kitchen Countdown:

 

1 DAY BEFORE: Make the Coco-Nut Macaroons. Store in an airtight

container. Make Matzo Ball and Vegetable soup, but refrigerate the matzo

balls and soup separately. Prepare Roasted Beets with

Horseradish-Watercress Vinaigrette; cover and refrigerate.

 

3 TO 4 HOURS OR 1 DAY BEFORE: Make the Apple-Date Haroset; cover and

refrigerate.

 

1 ½ HOURS BEFORE: Make the Spinach-Potato Kugel.

 

½ HOUR BEFORE: Bring the vegetable soup to a simmer; add the matzo balls

and cook for about 15 minutes over low heat. Keep hot until ready to

serve. Transfer Roasted Beets with Horseradish-Watercress Vinaigrette to a

serving platter.

 

JUST MINUTES BEFORE: Prepare the Lemon-Dressed Asparagus.

 

DINNERTIME: After (or during) the reading from the Haggadah, serve the

Matzo Ball and Vegetable Soup. After the soup, the rest of the food can be

served either one dish at a time or family style.

 

If served in courses, pass the Apple-Date Haroset with the matzo crackers,

followed by the Roasted Beets with Horseradish-Watercress Vinaigrette. The

next course should include both the Spinach-Potato Kugel and the

Lemon-Dressed Asparagus. The Coco-nut Macaroons are passed at the table

after the meal.

 

WHAT GUESTS CAN BRING: Passover wine. A bouquet of spring flowers.

 

Vegetarian Times Vegetarian Entertaining, by the editors of Vegetarian

Times. Menus and Recipes by Jay Solomon.

 

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