I am in the process of planning my seder menu which is largely governed by what can be prepared in advance, what can be frozen, and how I will manage my kitchen on the day-of. We're kosher but not shomer shabbos - so I'll cook on Sat Apr 19 as well. I'm trying to feed the traditionalists as well as those of us who would like a little something new and different. I think we have 45 or 50 ppl invited and expect about 35. Here's the menu to date:
Chopped liver (outsourced)
Gefilte fish (might be outsourced)
Mock gefilte fish?
breakfast-beef wrapped mini hot dogs baked w/ brown sugar
Chicken soup w/ matzoh balls.
Brisket (love the Sara Moulton recipe!)
Chicken Marbella from Silver Palate
Sweet & sour meatballs (outsourced)
Chicken breast baked in parchment
Sides / Vegetarian
Steamed carrots & cauliflower
Flourless choc cake
choc-pecan cookies from Maida Heatter (Savannah Chocolate Chewies)
Some non-choc dessert
Here are my questions: How does this sound? What's missing? and most important... what can I freeze in advance?