Hiya, everyone!

We’re getting ready for the Passover Seder, here, and most of the heavy cookery is over. The menu includes some contributions from other members of the family (the fish and meat, obviously, weren’t prepared by me, and folks are bringing them with), but the stuff I’m making here is all fresh out of the Chubeza special holiday box we requested.

I decided to go with fresh and seasonal, which meant that some dishes are improvised. We only got the fresh box this afternoon, so had to make some adjustments to the original plan. Anyway, we’ve finished setting the table:

This beautiful table is mostly the work of my mom, who has a real talent for designing parties and events. She brought in the beautiful table and matched it with candles and napkins in silver and gold.

These beautiful napkin holders (each of them is different!) remind us of our happy years in Ecuador.

Our menu will not, perhaps, be meticulously kosher, but it’ll be springy in the sense that it’ll only showcase seasonal, fresh, organic vegetables. So tomorrow my family can expect to eat the following:

On the table
seder plate

gefilte fish (grandma)
deviled eggs
cherry tomatoes stuffed with tofu “uncheese”
pickled red peppers (mom)
pickled eggplant (mom)

grandma’s chicken broth

Main Courses
walnut roast (mom)
mixed grain plate (mom)
roasted potatoes with rosemary, onion and garlic
baked carrots with cinnamon, cloves and nutmeg
roasted beets with kimmel
quiche of greens
green ful and fresh peas in lemon and zatar
bean noodle stir-fry with celery and shiitake mushrooms
green salad with avocado and red grapefruit
cucumber, pepper and tomato salad with sprouts
carrot-radish grated salad (dad)

chocolate mousse
fruit plate (strawberries, kiwi, papaya, oranges, melons, apples)

fresh-ground coffee (from Colombia)
chamomile tea
nut cookies (mom)
egg-foam cookies (gift from our neighbor)
charoset from dates, walnuts, almonds and apples (Chad_
chocolate truffles (mom)

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