Pesach food

[magid]

I'm hosting four meals (so far) for Pesach: second day lunch, Shabbat dinner (at someone else's house), seventh day dinner, and eighth day lunch. The only menu I've decided on is for the first of these meals:

• matza, wine/grape juice
  
• olives, pickles
  
• chicken baked with onions, parsnips, and collard greens, plus a touch of cinnamon (I seem not to have any nutmeg for Pesach, which is what I'd wanted), hot paprika, and black pepper
  
• green salad with a variety of lettuces, kohlrabi, cucumber, scallions, and possibly mandarin oranges
  
• potato salad with pickles and beets (would have had carrots if I'd not forgotten and used them for Shabbat)
  
• applesauce with rhubarb
  
• almond-raisin chocolate clusters

I still need to add the rhubarb to the applesauce, and make the green salad (Wednesday), but otherwise it's pretty much done. I won't need to leave the electric burner on a timer, just the hot plate.

Thoughts for dishes for the other meals include: gefilte fish, baked Brie, fruit compote (possibly boozy, since I have dried fruit in booze from last year), cucumber salad, matza brei with alliums, matza lasagna, chicken soup/stew, spiced walnuts, salmon salad, pineapple baked with raspberry syrup, Shaker lemon pie guts, chard sauteed with ginger, something with grapefruit (roasted?), cranberry sauce, green salad with toasted walnuts and bleu cheese.

Comments

[magid.livejournal.com]

The cinnamon worked well with the parsnips.

There were mandarin oranges in the salad. But there wasn't oil in the dressing: I'd managed to forget to get any oil for Pesach.

There was also pink grapefruit for dessert.

The chocolate clusters went over very well.