Passover Menu

Holidays meals all celebrate tradition, but the Passover menu is more traditional than all other Jewish holidays, because a lot of the food is required for the ceremony: maror (horseradish), karpas (parsley in salt water), charoset* (apple/walnut mix), my family would have a kanipshin if I didn't serve matzo ball soup! So that just leave the meal to be rounded out with a main dish and some veggies, and a light dessert like meringues.

Seder Plate
1. Bone
2. Egg
3. Horseradish
4. Chroset
5. Non-bitter root vegetable
6. Karpas parsley

Also on the table 

Miram's and Elijah's cups

Wine for kiddish
Parsley in salt water
Matzo in cover
Elijah’s cup
Miriam's cup
Pillows for reclining
Water bowl & pitcher


Menu
Matzo Ball soup
Deviled eggs
Chicken
Veggies
Potatoes
dessert (meringues)

Shopping list
Chicken
Horseradish
parsley
parsnips
carrots
apples
potatoes
onions
walnuts
red wine
grape juice
eggs
matzo
matzo meal
quinoa


3 Days Ahead

• food shop
• make charoset
• make hard boiled eggs

*Charoset recipe
3 medium Gala or Fuji apples, peeled, cored, and finely diced
1 1/2 cups walnut halves, lightly toasted, cooled, and coarsely chopped
1/2 cup sweet red wine
1 1/2 teaspoons ground cinnamon
1 tablespoon packed brown sugar


Fool-proof Hard Boiled Eggs

• Use older eggs, because they are easier to peel
• Put eggs in a pot, fill with just enough water to cover eggs
• Bring to a rolling boil
• Turn heat off, quickly cover and let sit for 10 minutes
• Transfer the eggs to cold water and let sit for 5-10 minutes
• Tap the big end with the back of a spoon to find the air pocket
• Carefully start peeling the shell and inner membrane to reveal the shiny egg white

2 Days Ahead

• Make chicken soup and matzo balls 

1 Day Ahead

• Make the meringues 
• Devil the eggs
• Buy some flowers and put them on the table

3 Hours Before the Sedar

• Cook the chicken
• Set the table 
• Put out the wine

1 Hour Before the Sedar

• Cook the veggies
• Reheat the soup
• Put out the maror, choroset, deviled eggs, parsley