I’m excited to enter the Passover season this year; mostly because we get to remember God’s awesome deliverance for His people; then we head into a time of experiencing Resurrection joy!
“We HOPE to have all of our immediate family together under one roof. That too is a blessing unto itself!”
Those solid gold words written above were how I started thinking of Passover back in 2019. I can’t repeat them yet again this year. Social distancing still has us scattered, but we are feeling more and more hopeful every day and anticipate this problem disappearing soon.
The article that follows contains the notes from Passover 2019;, which I will admit seems like such a long ago time of care-free living after surviving 2020 and then entering into 2021.
Maybe the lack of the knowledge that the plague of COVID was coming (which is so obviously missing from these notes) will take us back in time to help us to recall the frame of mind that we should have again right now.
Notice how I took for granted that the grands would be gathered all around so casually. After COVID; nothing will ever taken for granted again! I guess one blessing we took from such a bad situation is the blessing of gratitude for when times can be normal and care-free and ALL of us can be together without worry.
So; from this point forward; the article steps back in time to thoughts in 2019:
NOTES FROM PASSOVER MENU OF 2019
With the grands all being around; we have planned a simplified, kid friendly Passover Seder. If you want to read ALL the details we plan to follow; you can find them here: https://theinseasonlifestyle.com/passover-seder/, (no year is ever exactly the same) but today I’m simply concentrating on how I will feed everyone at our simple Seder Dinner in an elegant yet uncomplicated and almost casual style.
This year we will observe the Seder service around our dining room table. It will be short, sweet and yet adequate and worshipful, and I think it will be a very teachable moment for our little ones. We have a child’s Seder Plate to go along with the adult Seder plate, and we will use them side-by-side, but the children can touch and handle the toy Seder. The child who finds the hidden Matzah later will get to take it home with them.
PREPARING FOR THE EVENING
I’ll be home by sunset; but have to work right up until that point.
Convenience and quick preparations are a must.
Our guests will be arriving at our home about the same time that I will be walking in the door!
I’m determined not to let that silly little fact create a bit of panic; but to keep simplicity and love in mind and to continue with a smile into this awesome time that we will share as we enjoy God’s stories and feast at His table.
Stress is simply not allowed tonight!
Of course to make that a reality requires a little preparation and planning ahead. Isn’t that always the case with most things anyway?
I’m sure that is why the Hebraic women were always so careful as they went about making things ready on what they called the “preparation day” right before every Sabbath and right before every Holy Day. The plan is to work through this just like those wise women of olden days; I’m taking their lead and thinking ahead about the Passover menu. Most of my preparations will be done on Wednesday and Thursday after work, since I have to work until sundown on Friday evening.
PREPARING THE PASSOVER MENU
This year, I’ve turned to some of my favorite tried and true chefs for inspiration. Life is more fun and a whole lot easier when you have a tribe to turn to for direction.
I’ll give you the links to the trusted websites I often haunt around this time of the year; so you can have the same fun that I had in browsing and making your Passover selections.
Basically; this is the menu I came up with:
THE BREAD
Well, don’t be silly!
It is Passover and we don’t eat any bread with leaven….duh!!!!!
So; we will love our Matzah and put it down on the table as the star of our show.
I’ve found a few creative ways to make the Matzah stand out so that people pay attention to how wonderful it really is:
BREAD
We will design a pretty tray of Matzoh of course!
I’m going to decorate my tray a bit with purple grapes and a few varied cheese choices. I may also include some type of dip for those who want to dip their matzah into something flavorful. I usually put a tea candle in the middle of the Matzah tray to give added candlelight to the serving table. I may sprinkle the tray with a few chunky veggies here and there and even a few scattered blueberries.
THE SALADS
Sometimes you just can’t beat your own favorite tried and true recipes.
Below is my favorite carrot salad recipe which we have served at our house for many, many years (despite the fact that my husband doesn’t like carrots.)
I love to bring this bowl of salad out at Passover because the deep orange colors offset all the greens and browns and beiges I use in the other sides. The apples in this recipe give the shredded carrots a great flavor; plus that special little touch of ginger.
CARROT SALAD
Ingredients:
1 lb carrots, shredded
1 cup chopped Gala apples
1/2 cup plumped raisins
1 tablespoon chopped pecans
1/4 cup plain yogurt
1/4 cup sour cream
1/4 cup mayonnaise
1 Tablespoon of honey
1/4 teaspoon grated lemon peel
1 teaspoon ground ginger
1 teaspoon fresh lemon juice
1/8 teaspoon salt
Directions:
In a large bowl, toss carrots, apple, raisins and pecans. In a small bowl mix yogurt, sour cream, mayonnaise, honey, lemon peel, lemon juice, ginger and salt. Mix liquid of small bowl into ingredients of larger bowl. Toss until ingredients are well-coated. Cover with plastic wrap and refrigerate until time to serve.
(I always use a crystal bowl so the bright orange colors show up on the table)
CHAROSET
It is traditional to serve this dish as a side salad; even though we will sample it in the Seder too. This year I’m using the Divas Can Cook recipe. You might want to browse all of Monique’s comments and instructions on their website; they are very informative and this is the recipe she has been making for her family for years. Just go to http..divascancook.com/passover-charoset-recipe-make/, and check out ALL of their great information.
Below are my notes on this particular recipe specifics; but you can print a copy from Monique’s DIVASCANCOOK.com site too.
MY FAVORITE CHAROSET
(From Divas Can Cook)
Ingredients:
1 Granny Smith apple
2 gala apples
3/4 cup chopped walnuts
1-1/2 tablespoons raw honey
1/2 teaspoon cinnamon
3-4 Tablespoons sweet Kosher red wine
Dash of nutmeg
Dash of clove
Brown sugar, to sweeten
Directions:
- Peel apples.
- Dice apples into tiny pieces.
- Place diced apple in a large bowl.
- Stir in remaining ingredients, except the brown sugar.
- Taste and add brown sugar to further sweeten.
- Refrigerate for at least one hour.
THE MAIN COURSE
GRANDMA SELMA’S BEEF BRISKET
(Russ Pillar’s recipe)
I want my main dish to be Grandma Selma’s Beef Brisket. This recipe was created by Russ Pillar as he desired to imitate his grandmother’s favorite recipe for Passover. You can read the whole story and find more details on the great recipes here: http://www.foodandwine.com/recipes/grandma-selmas-brisket . Do take your time and browse his website; because it is awesome and delicious!
All I can tell you about this brisket is; it is good!
The dish is also just right for a special meal in a hurry where you have practically no prep time in the kitchen, because you can prepare it ahead. I have found this tasty brisket to actually taste better on the second night, after the juices have set in the refrigerator overnight and have had more time to marinate down into the meat. This dish is so tender, so juicy and so flavorful! Just what I was looking for on this special occasion; and the fact that it can be made ahead and just popped in the stove to be reheated makes it perfect for Passover.
(Russ Pillar’s modern take on)
GRANDMA SELMA’S BRISKET
(Serves 8)
Ingredients:
5 lb. beef brisket
2 lbs. carrots
½ teaspoon coriander (ground)
1 teaspoon garlic powder
4 onions large
1 28-ounce can crushed tomatoes
¼ cup ketchup
1 teaspoon black pepper coarsely ground
1/3 cup brown sugar, light
1 teaspoon Cayenne pepper
½ teaspoon Cinnamon
½ teaspoon Cocoa Powder, unsweetened
2 tablespoons Kosher salt
1 teaspoon Paprika, sweet
½ teaspoon White Pepper freshly ground
3 teaspoons vegetable oil
2 cups Coca-cola
Directions:
Step 1 – In a bowl, mix the brown sugar, salt, garlic powder, cayenne, paprika, black pepper, cinnamon, cocoa, coriander and white pepper. Rub the mixture all over the brisket. Set it in a baking dish and cover with foil. Refrigerate overnight.
Step 2 – Preheat the oven to 350 degrees. In a large enameled cast-iron casserole, heat the oil. Add the brisket, fat side down, and brown well over moderately high heat, 6 minutes per side. Transfer to a plate.
Step 3 -Reduce the heat to moderate and add the onions. Stir well, cover and cook, stirring, until softened, about 15 minutes. Add the carrots, cover and cook, stirring, until the carrots begin to soften, 5 minutes. Transfer to a bowl.
Step 4 – Add the Coca-Cola, tomatoes and ketchup to the pot and stir over moderate heat. Add the brisket and any juices and spread the onions and carrots around the meat. If necessary add enough water to half submerge the brisket in liquid. Cover tightly and braise in the oven for 2-1/2 hours.
Step 5 – Transfer the brisket to a cutting board, cover with foil and let stand for 30 minutes. Raise the oven temperature to 425 degrees. Slice the meat across the grain 1/4 inch thick. Return to the casserole and spoon the sauce over the meat.
Step 6 – Return the pot to the oven and cook uncovered for one hour, or until meat is fork tender. Check every 20 minutes if necessary add water so the meat is half submerged. Remove from the oven and let stand 15 minutes. Transfer the meat to a platter, spoon the onions, carrots and sauce over the top and serve.
Gail’s Note: We like mushrooms here; so I always leave the carrots out of this recipe and throw in some mushrooms instead. I use about two cups of fresh mushrooms. They blend in a delicious way. We get our carrots in our salad. Sometimes I also use beef-broth instead of water.
THE SIDE
I’ve found a new side-dish I’m very fond of and I think it will blend nicely with our other selections for Passover.
The recipe comes from one of my favorite websites called A TASTE OF HOME. Their recipes are tried and true and dependable. Here is a link to this particular recipe; which I have typed out below. https://www.tasteofhome.com/recipes/creamy-zucchini .
CREAMY ZUCCHINI
Ingredients:
4 medium zucchini, julienned
2 tablespoons of olive oil
1-1/2 teaspoons minced garlic
6 ounces creamed cheese, cubed
1 cup half-and-half cream
1/2 cup shredded Parmesan Cheese
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
Dash ground nutmeg
Shredded Swiss Cheese
Directions:
In a large skillet sauté zucchini in oil for 3 – 5 minutes until tender. Add garlic, cook one minute longer. Drain, remove zucchini mixture with a slotted spoon and keep warm. In the same skillet combine cream cheese and cream. Cook and stir over low heat until smooth. Stir in the Parmesan cheese. Return zucchini mixture to the pan. Cook and stir one to two minutes longer or until heated through. Sprinkle with the salt, pepper, nutmeg and Swiss cheese.
My notes: I am going to prepare this ahead on the night before Passover eve and store in a casserole dish covered in foil. When I heat the Brisket, I will also reheat the zucchini casserole. Both dishes will be served hot; but prepared ahead.
DESSERT
Here is one of my favorite desserts; which I borrowed from Tori Avey, who just happens to be one of my favorite food bloggers/recipe creators. She has found this recipe for GREAT Chocolate Chip Cookies using Matzah; and I think, like me, you are going to love it and add it to your list of favorites too.
Please click into Tori’s webpage to get all the details and history of the recipe; then get to cooking up those cookies.
These are guaranteed to disappear fast during the time of unleavened bread! Click here for Tori’s notes and then check out the simple copy I typed in my own format: https://toriavey.com/toris-kitchen/passover-chocolate-chip-cookies/
TORI AVEY’S PASSOVER CHOCOLATE CHIP COOKIE RECIPE
Ingredients:
1 cup unsalted butter (2 sticks)
1-1/2 cups brown sugar
2 tbsp honey
2 tbsp vanilla
1/4 tsp salt
2 large eggs
1-1/2 cups matzoh cake meal
1/3 cup matzoh meal
2 cups chocolate chips
Directions:
Preheat oven to 350 degrees F. Cream the butter with brown sugar, honey, vanilla and salt. Add eggs and mix well.
Mix in cake meal and matzoh meal.
Stir in the chocolate chips.
Drop by tablespoons onto ungreased cookie sheets 2 inches apart. Press down slightly to flatten.
Bake at 350 degrees for 12-15 minutes until slightly golden. These are great when slightly warmed, dipped in a cold, frothy glass of milk. Yum!
STRAWBERRY SHORTCAKE SERVED IN MASON JARS
This is one of my own original ideas. It is quick and easy and simple. I cut up some Kosher pre-made angel food cake into small square cubes and put them in the bottom of a small glass Mason jar, then I layer the cake cubes with some fresh strawberries, then cover the strawberries with Kosher non-dairy Rich Whip pre-whipped topping.
If the jars are large enough; you can make two more layers of the same ingredients. They all just melt into each other for a burst of flavor.
This dessert always shows up pretty, and it is also very elegant when served in a crystal or glass bowl (if you want to be more formal.) This is so easy to do; but very tasty! Simply refrigerate in individual serving dishes until time for dessert.
DON’T FORGET WHAT YOU NEED FOR THE SEDER!
Of course I’ve added extra parsley, horseradish, matzoh, lettuce, and all the Charoset ingredients to the grocery list for the Seder Plate. I’ve also requested a shank bone from the butcher that is kosher. Don’t forget to remember to boil an egg ahead if your Seder calls for an egg (some people use them; others do not). REALLY IMPORTANT: Don’t forget to get some kosher wine. Buy some extra bottles that will pair with your meal.
WE ARE ALL SET
That simple, yet festive meal isn’t too hard to get together; and it will be delicious and beautiful when all is finished and ready to serve!
So light your candles and say your prayer with confidence.
May your Passover Seder be blessed!