When I was putting together the Eassover menu, I really wanted it to reflect and honor both cultures and religions. Sometimes though, blending has to lead to compromise. Like… serving un-kosher Ham, or not being able to eat delicious bread. Hopefully you can get a little inspiration from this menu for your own table!
Appetizer: Deviled Eggs
I served these along with egg salad and matzo as an appetizer when the guests arrived. This is the best recipe I’ve found, and they are easy to make. And, oh so delicious!
Ready in: 15 minutes
6 hard-cooked eggs, peeled
¼ cup Mayonaise
2 tsps Lemon Juice
1 ½ tsp Worcestershire sauce
1 tsp Yellow Mustard
¼ tsp Salt
1/8 tsp Pepper
Paprika for garnish
1. Cut eggs lengthwise in half. Slip out yolks and mash with fork in small bowl.
2. Stir in remaining ingredients except egg white halves.
3. Fill egg white halves with egg yolk mixture, heaping it lightly. Sprinkle with paprika
Makes 12 servings. 1 serving: 155 calories
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| Delicious Deviled Eggs |
Main Dish: Honey-Roasted Chicken
This is a chicken comparable to the kind my Grandma used to make for our Seder dinner. My cousins have a ranch, and I use their homegrown honey for this dish. It is amazing and relatively easy!
Prep time: 1 day, Cook time: 2 houra, Ready in: 2 hours, 20 mins
2 6 1/2- to 7-pound roasting chickens, rinsed, patted dry
2 1/2 cups fresh lemon juice (from about 12 large lemons)
Coarse kosher salt
Freshly ground black pepper
1/2 cup honey, heated until pourable
1. Place each chicken in heavy-duty resealable plastic bag. Add 1 1/4 cups lemon juice to each. Seal bags; turn chickens to coat. Refrigerate at least 6 hours and up to 1 day, turning bags occasionally.
2. Preheat oven to 450°F. Drain chickens; pat dry. Sprinkle each with salt and pepper. Place chickens side by side, breast side down, on racks in large roasting pan. Roast 15 minutes. Reduce oven temperature to 375°F. Roast 45 minutes.
3. Turn chickens breast side up. Brush all over with honey. Continue to roast until cooked through and deep brown, basting with any juices in pan and brushing with honey occasionally, about 55 minutes longer. Transfer chickens to platter. Tent loosely with foil to keep warm and let stand 15 minutes.
4. Meanwhile, pour pan juices into small saucepan. Spoon off fat. Rewarm pan juices. Season with salt and pepper. Serve chickens with pan juices.
Makes 16 Servings. 1 serving: 240 calories
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| The chicken! (and me) |
Main Dish: Ham
I had never cooked Ham until I started preparing it for Eassover. I am always shocked at how easy it is to make, and how delicious it is. Plus, would it really be Easter without Ham?
Prep time: 15 minutes, Cook time: 3 hours
6-8 Pounds fully cooked, bone-in Ham
1 cup packed brown sugar
1 TBSP balsamic or cider vinegar
½ tsp ground mustard
1. Heat Oven to 325
2. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 1/4 to 2 1/4 hours
3. About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Cut uniform diamond shapes on fat surface of ham. Insert clove into each diamond. Stir together brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
4. Cover ham and let stand about 10 minutes. Slice and serve.
Makes 12 servings: 1 serving: 300 calories
Side Dish: Potato Kugel Puffs
These are an alternative to potato pancakes and are really yummy.
Prep Time: 20 Minutes, Cook time: 20-25 minutes, Ready in: 60 mins
2 TBSP margarine
1 medium onion, chopped (1/2 cup)
1 medium carrot, finely shredded (3/4 cup)
2 ½ cups water
1 box potato pancake mix
2 TBSPS matzo meal
1 tsp parsley flakes
1/8 tsp ground nutmeg
1/8 tsp ground pepper
2 egg whites
1. Heat oven to 425°F. Grease 1 large or 2 medium cookie sheets with cooking spray.
2. In 1 1/2-quart saucepan, heat margarine, onion, carrot and water to boiling. Reduce heat. Cover; simmer 2 minutes.
3. In medium bowl, mix pancake mix, matzo meal, parsley, nutmeg and pepper. Add hot vegetable mixture; stir until blended. In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold egg whites into potato mixture until well blended.
4. Spoon mixture onto cookie sheet, forming 12 mounds. Flatten each mound slightly to a 3-inch round, about 1/2 inch thick.
5. Bake 20 to 25 minutes or until light golden brown. Cool 1 to 2 minutes; remove from cookie sheet. Serve immediately, bottom side up.
Makes 12 servings. 1 serving = 60 calories
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| Potato Puffs Cooking |
Side Dish: Cheesy Broccoli Casserole
This was so good last year, it was already gone before I had a chance to scoop some on my plate. Casseroles are great for a crowd, also.
Prep Time: 25 minutes, Cook time: 30 minutes, Ready in: 1 hour
1 can French-fried onions
2 bags green giant frozen broccoli in cheese sauce
1 package cream cheese, cut into cubes
½ tsp red pepper flakes
1. Heat oven to 350°F. Reserve 1 cup French-fried onions for topping.
2. In large saucepan mix remaining onions, the broccoli, cream cheese, bell pepper and red pepper sauce. Cover; cook over medium-low heat about 20 minutes, stirring once halfway through cooking, until sauce chips are melted. Transfer to ungreased 2- to 3-quart casserole dish (I use 13x9 pyrex dish)
3. Bake uncovered 20 to 25 minutes or until vegetables are tender. Sprinkle reserved onions around outer edge of casserole; bake 5 minutes longer.
Makes 14 servings. 1 serving = 110 calories
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| All that was left... seriously. But doesn't it look like it was yummy? |
Side Dish: Noodle Kugel
I don’t think Passover would be complete without some sort of kugel (which I’m pretty sure means casserole). This slightly sweet dish goes great with the rest of the food, and my non-Jewish friends always ask me for the recipe. It’s still not quite as good as my Grandma’s kugel, but she hasn’t given me that recipe yet!
Prep Time: 20 minutes, Cook time: 1 hour, Ready in: 1.5 hour
1/2 lb. wide egg noodles
1 lb. creamed or whipped cottage cheese
1 cup sour cream
1/4 lb. unsalted butter, melted
1/2 cup sugar
2 eggs, beaten
3/4 cup golden raisins
2 medium Granny Smith apples, peeled and sliced thin
pinch of salt
pinch of cinnamon
1 tsp. vanilla extract
butter for greasing baking pan
1. Preheat the oven to 350°F.
2. Boil the noodles until al dente, and drain.
3. In a large mixing bowl, combine drained noodles and remaining ingredients (through and including vanilla extract) and toss well.
4. Transfer the mixture to a buttered 13 x 9 x 2-inch baking dish, and bake 40 minutes, uncovered. Cover with foil and bake an additional 20 minutes, or until cooked through.
5. Remove from oven and let cool before cutting into squares. Serve warm or at room temperature.
Makes 12 servings. 1 serving = 280 calories
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| Half-eaten Kugel. Proof that my cooking is a-ok! |
Side Dish: Grilled Asparagus
With all the heavy sides, I need something to lighten things up. Plus, asparagus is in season and completes any easter or Passover meal.
Prep Time: 5 minutes, Cook time: 20 minutes, Ready in: 30 minutes
1 bunch asparagus
1 pinch sea salt and pepper
2 ounces olive oil
1. Heat large skillet over medium heat
2. Sprinkle olive oil and salt and pepper over asparagus
3. Cook over low heat for 15 minutes, turning occasionally
Dessert
I don’t usually cook dessert for Eassover since presumably we’re snacking on Peeps and other Easter chocolates all day. And, with all that food do you really need something else? But, I will post my now-famous chocolate covered matzo recipe tomorrow. Seriously, my family went crazy for the matzos last night!
What’s on your tables for Easter and Passover?
