Pesach meals, last days

[magid]

I'm hosting both seventh and eighth day lunches.

Seventh lunch, there are currently five adults, of whom one is vegetarian, and another doesn't eat red meat. I decided it will be a dairy meal.

• grape liquid, matza
  
• pickles and olives
  
• borscht-like vegetable soup: carrot, onion, beet, beet greens, and a sad old turnip, plus a touch of fresh dill
  
• Camembert baked with cranberry-orange sauce and slivered almonds
  
• green salad: green leaf lettuce, jicama, scallions, and mandarin oranges
  
• sweet potatoes roasted with cinnamon and cayenne
  
• vinaigrette salad and/or quinoa pilaf*
  
• Shaker lemon pie guts (this time hopefully right)
  
• chocolate raisin clusters
  
• dried fruit: peaches, dates, plums
  * Read: originally planned for last lunch only, but I made too much of both (a gallon bag of each is a bit more than four people can eat!).

Eighth lunch, there are currently four adults, of whom one is vegan. The other two guests are omnivores coming to both lunches, and I decided I'd rather be fleishig for one meal, knowing that the vegan is fine with that. Since I'm baking the Camembert, the fleishig dish had to be a stove-top dish.

• grape liquid, matza
  
• pickles and olives
  
• vegetable soup reprised, assuming there's enough
  
• quinoa pilaf with almonds, raisins, dried peaches, and caramelized onions, plus cinnamon and turmeric
  
• green salad: green leaf lettuce, jicama, scallions, and tomatoes
  
• vinaigrette salad: potatoes, carrots, beets, pickles, dill, scallions, oil and vinegar (balsamic because that's all I got for Pesach)
  
• spicy sausages with kale, onions, and red peppers (and the last vegetables and juice from the pepper steak)
  
• fruit compote: cranberries, oranges, apples, raisins, dried peaches, and spiced walnuts
  
• chocolate-dipped dried apricots

If I feel like I need more for either meal, I still have some eggplant spreads, or fresh fruit (orange, grapefruit, and/or pineapple). And at this point, everything is done except assembling the salads and baking the Camembert.

Seventh dinner I'm out, and eighth dinner is undetermined. I have the aforementioned eggplant spreads and fruit, and there's pickles, olives, cheese, and tuna, likely lots of quinoa and vinaigrette salad, and I can make a green salad.

Comments

Rules for dinner?

[avivasedai.livejournal.com]

I've been told it's because Abba is Israeli that we never had 8th night dinner still pesadich; we usually started packing things away after services the last day and had dinner out somewhere highly leavened. Is this something that can be determined by one's rabbi, or is there something that can be looked up?

(I think my sister's rabbi here sells back your stuff to you at sunset.)

Re: Rules for dinner?

[magid.livejournal.com]

I keep 8 days, so 8th dinner is Wednesday night, and the house won't be turned back to chametz-dik until after dark Thursday night (I need to check to see when my sold stuff returns to my possession.). Dinner towards the end of the eighth day is what it sounds like you're talking about (aka Thursday dinner, this year). No clue about where you'd look something like that up, though; the only things I know about are the people-keeping-7-days option and the people-keeping-8-days option.

Ah, okay.

[avivasedai.livejournal.com]

I was thinking Thursday eve was too late to be keeping hametz out, but was confused. I get it now.

[mabfan.livejournal.com]

Okay, now I'm hungry.

[magid.livejournal.com]

*grin*

Luckily, it's almost yom tov.

notes

[magid.livejournal.com]

Seventh lunch:
There ended up being four adults; one of the omnivores ditched.
I should have put the soup on the plata before davening; it was only lukewarm.
The Camembert went over very well, even though it was reheated on the plata, and therefore more gooey on the bottom.
I used tomatoes rather than mandarin oranges, because the tomatoes were fresh and were getting closer to needing to be used; canned fruit is effectively ageless.
I served the quinoa pilaf.
The Shaker lemon pie guts were much closer. I had them in for 20 minutes at 300 F, then another 30 minutes as the oven warmed from room temperature to 250/275.
I didn't use dried fruit; I put out pineapple instead, under similar reasoning as the tomatoes in the salad.

Eighth lunch:
The two omnivores ditched, but I gained three vegetarians at davening, so I kept the meal mostly as it had been planned, but didn't bring out the sausage dish that only I would eat.
The soup was much better hot, and much better received; there's about a bowlful left.
The green salad was green leaf lettuce, red leaf lettuce, arugula, mesclun, and scallions.
The vinaigrette salad went over well, as did the solo pickles.
I put out the rest of the pineapple, which got finished off.