Food for Pesach
Apr. 4th, 2010 06:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidI mostly hosted Shabbat dinner, but at someone else's house, so everything had to be reasonably portable. There were a number of food allergies (including many grains, nuts, eggs, and more) as well. What I brought over: flounder fillets sauteed with onions; potato salad with beets and garlicky cucumber pickles; roasted green beans (they're kitniyot eaters; very convenient for me); green salad stuffs (lettuces, really, to be combined with some of their salad things); and fresh pineapple pieces roasted with raspberry syrup. They provided the matza (the super-expensive oat kind, due to the aforementioned allergies), salad stuff, some frizzled leeks, and a sweet potato pie.
Also, Friday I bought a Pesach jar lifter, having already acquired a large stock pot and a vegetable steamer, so I canned the rest of the rhubarb applesauce I'd made for first days. I also made a batch of cranberry chutney and canned it for next year (except for the pint I already ate). It was a use-what's-around version, with cider vinegar, cranberries, apples, lemon, brown sugar, black pepper, powdered ginger, raisins, and walnuts.
I'm hosting dinner tonight. The plan: grape liquid, matza, pickles, olives, vegetable soup (wine-based, with lots of onions, kale, and sweet potatoes), baked gefilte fish loaf (with cinnamon and black pepper; I failed to acquire salsa this year), potato salad with garlicky cucumber pickles, matza lasagna (no soft cheese, but with sauteed chard and onions, and two kinds of hard cheese), almond and raisin clusters, and fruit compote (grape juice, cranberries, apples, raisins, prunes, and dried plums that had been in Sabra liqueur since last Pesach). I'd thought about a green salad, but all the salad greens ended up going to my parents' house for lunch today (far away cousins were in town); I made a salad with the greens, pink grapefruit, walnuts, and bleu cheese.
I'm also hosting lunch on Tuesday, and decided to continue with the dairy foods. Reprise of matza, grape liquid, soup (if there's enough), gefilte fish, fruit compote, and chocolate clusters, with a tray of baked onions and parsnips and kale, plus onion-leek matza brei (the alliums are sauteed, but the rest will be done on chag; I ran out of time).
Also, Friday I bought a Pesach jar lifter, having already acquired a large stock pot and a vegetable steamer, so I canned the rest of the rhubarb applesauce I'd made for first days. I also made a batch of cranberry chutney and canned it for next year (except for the pint I already ate). It was a use-what's-around version, with cider vinegar, cranberries, apples, lemon, brown sugar, black pepper, powdered ginger, raisins, and walnuts.
I'm hosting dinner tonight. The plan: grape liquid, matza, pickles, olives, vegetable soup (wine-based, with lots of onions, kale, and sweet potatoes), baked gefilte fish loaf (with cinnamon and black pepper; I failed to acquire salsa this year), potato salad with garlicky cucumber pickles, matza lasagna (no soft cheese, but with sauteed chard and onions, and two kinds of hard cheese), almond and raisin clusters, and fruit compote (grape juice, cranberries, apples, raisins, prunes, and dried plums that had been in Sabra liqueur since last Pesach). I'd thought about a green salad, but all the salad greens ended up going to my parents' house for lunch today (far away cousins were in town); I made a salad with the greens, pink grapefruit, walnuts, and bleu cheese.
I'm also hosting lunch on Tuesday, and decided to continue with the dairy foods. Reprise of matza, grape liquid, soup (if there's enough), gefilte fish, fruit compote, and chocolate clusters, with a tray of baked onions and parsnips and kale, plus onion-leek matza brei (the alliums are sauteed, but the rest will be done on chag; I ran out of time).