Passover 2017 begins at sundown on Monday, April 10th. Matthew and Frances will be coming in for the week and we will be celebrating with Chicago family at our house for the first Seder and the following Shabbat. Thankfully our niece and nephew are hosting the second Seder. I always work on my battle plan and menu for weeks ahead of the holiday, checking my serving dishes, wine etc. to note what needs to be ordered or polished. Today my Shmura (“guarded”) matza was delivered by our wonderful Chabad Rabbi along with my new wine fountain, which I ordered from Israel, so I am in full Passover mode now.
Because I am hosting two holiday nights and my niece and nephew are making lamb, I have decided on a beef main course for the first Seder and a fish main course for Shabbat. The Shabbat choice was also partly informed by Frances, who is observing Lent and will not eat meat on Friday. While I am an Ashkenazi Jew on both my mother and father’s side (and proud of it), my palate tends toward Sephardic foods. One challenge that I face, in addition to producing delicious, Kosher for Passover foods, is that I need to have at least some kid-friendly desserts that don’t include eggs, since my niece’s son is allergic. I will post my Passover Shabbat menu during the interim days of Pesach. In the meantime, hopefully this will get you started on a few ideas if you are hosting a Seder of your own. Chag Pesach Sameach!
First Seder Menu
Seder Plate with my classic Ashkenazi Charoset
Passover Florentine Cookies (A Frances favorite)
Chocolate Almond Bark
Chocolate Covered Orange Peel
Yarden Heights Wine