So, how is everyone handling Passover this year (aside from the Zoom seder, which in our case will be brief)? I realized that one side effect of everyone having individual seders is that we are each cooking the whole meal ourselves, rather than contributing a dish or two to a group event, which is kind of overwhelming. A post from Deb Perelman and an email from my rabbi gave me permission to take it down a notch: I decided that on Wednesday we'd just have matzo ball soup, salad, and the ritual foods, and then I'll roast the chicken and potatoes and asparagus on Thursday (with matzo crack every night, of course). What are others doing?
The two of us are attending a Zoom seder with friends, one of whom is a rabbi, so VERY LEGIT. I'm making matzoh ball soup and gefilte fish - first time, so wish me luck! Hard-boiled eggs in saltwater. Maybe some sort of kugel. And a vegetable. I don't eat meat, so side dishes are pretty much all I ever eat at seders.
Are you actually making the gefilte fish? I live in Maine and can get excellent fish, so I have always wanted to do it, but this is not the year. Best of luck!
Save this for next time you want to serve gefilte fish - you will never serve the stuff from the jars again! It tastes great and is much, much quicker than making the balls. (It's also great for lunches at work - when we are back at work!)
Yep. I probably won't be stuffing a fish head, though. I went to my local market yesterday fully intending to buy a bag of fish heads, but then I...didn't. Maybe I'll be braver tomorrow.
It definitely looks the part. But! It's not that good, for a couple of reasons, all of them my fault. I didn't make a fish stock, but rather boiled the patties in water. And I used cod, a very mild fish, 'cause that's what I had. And I under-salted. So the result was pretty bland, and dry. I'm definitely going to give it another shot with more traditional methods. On the upside, my potato leek kugel came out great!
We're ordering in (full meal from a local Kosher caterer). Just making soup at home.
We are 2 adults and 2 teenagers. I made chicken soup at the beginning of this whole situation so I put some in the freezer, and just took it out today. I will make matzo balls. I just made some haroset because my daughter likes it, but only had granny smith apples and pecans, instead of gala apples and almonds. I also had brisket in the freezer that I made for Hanukkah, so I pulled that out too. I am making the apple-matzoh kugel that we love. It makes a huge amount, so I will either halve the recipe or just make it all and we can eat it for a while. And I have some potatoes and onions so I will make some sort kugel. Skipping any and all green vegetables. Too much food for 4 of us, but my kids like leftovers.
Oh and we made matzoh crunch crack yesterday and today my son will help me make mandelbread. That recipe also makes a lot but I can shove it in the freezer.
While I am not skimping on the cooking, I am not putting out my seder plate. It has sterling silver and I don't feel like polishing it. We can use a photo of one this year.
Is your apple matzo kugel this recipe from Epicurious?
https://www.epicurious.com/recipes/fo...
We *love* this and although it's just my teenage son and I, I make a full recipe every year and we eat every bit of it. My DS loves it cold for breakfast. I use all golden raisins (no apricots).
Yes that's it! Funny, I make it with apricots and dried cranberries and leave out the raisins.
When I make matzagne, I just run the matzahs quickly under the tap, because the first time I made it and soaked them per the recipe, it turned mushy and nasty. Does anyone make this apple kugel without soaking?
(Incidentally, for post-Pesach, I also make regular (dairy) lasagna with uncooked pasta: comes out great.)
I'm cooking two full meals for our family of 4... somehow I felt like I need to make it special since the kids are young enough they might not remember from last year. I've been in overdrive for weeks trying to get all of the different ingredients with my various grocery deliveries. So I'm roasting a turkey tomorrow (in the style of my grandmother rubbed with olive oil, paprika and minced garlic - it's a heritage black bird that was an extra that was mistakenly delivered to me with my Thanksgiving grocery order, the delivery person made me keep it, happily) and making a brisket on night two (in the style of my mother with canned cranberry sauce and onion soup mix) . I'll be making flourless chocolate cake (though the easiest recipe ever) and macaroons. I'll have roasted sweet whole potatoes because the kids love them and roasted beets because I need one anyway for the seder plate. Simple broccoli because it's always a hit. I'll have matzah balls from the package in store bought broth and gefilte fish from a jar. I think I'm going to get everyone to dress up. I just hope videochat works out so we can see everyone else in our family!
I got lucky and was able to score both gold's horseradish and a horseradish root (since not everything I put in my carts get delivered I was hedging my bets). Does anyone grate a little of this at the table onto their food? Or would the fumes just be too much, even for tiny portions?
My mom always hosts passover so I'm kind of flailing with last minute cramming to remind myself what I need - I don't even have a seder plate! I just printed a hagadah though!
You know, I used to read chowhound obsessively, many years ago but haven't really posted here or even read it in a long time, but I've found it very comforting these days. Thanks to all of you for being here. <3
we're having an abbreviated seder. I'm so sad about not celebrating with my parents and extended family. My. kids are 8 and 13, so they'll say the four questions together.
I'm making roasted chicken (Small Victories), roasted carrots, and salad. Caramelized chocolate matzoh from DL and raspberry macarons with cream cheese filling and cocoa macarons with milk chocolate ganache (bravetart & dorie greenspan) for dessert.
I live alone and usually travel to NYC to celebrate with my children and their families. One of my two daughters moved to Australia last year so this time we are all celebrating via Zoom which is really exciting :)
Tonight I am making Seder plate, haroset, salad and gefilte fish; this should be enough food for me plus an individual pavlova for dessert. Tomorrow I will roast a leg of lamb with potatoes and asparagus.
Happy Passover everyone!
Like so many others, we'll be having a Zoom seder. Over the years we've developed a family hagaddah, with updated editions about every 5 years. We always begin with a photo of all who have gathered, and the newest photos are added to each new edition. This year's photo will obviously be a Zoom screen shot.
It's just my husband and me here. The chicken soup and brisket are leftovers, pulled from the freezer. The gefilte fish is jarred, but I've re-poached it in chicken broth and aromatics, so it has more of a homemade taste to it. The potato kugel and matzoh balls (not yet made) are from scratch. The wine is not Kosher!
This year we are all slaves to Covid-19; next year may we all be free!
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