Tag Archives: communal seder

Mojito-Scented Quinoa

Mojito-scented QuinoaHolidays are meaningful for a variety of reasons, but more often than not, because they include a gathering of family. This will come as no surprise, but in my family, that gathering always features two elements: a mouthwatering feast and a dance party. Without exception, if there is music playing in the general vicinity, there will be dancing. Regardless of the amount of space we have, someone always finds room to bust a move. And depending on how much alcohol was served at dinner, the elders have been known to cut a rug, as well.

On the rare occasion when I need a little liquid courage to hit the makeshift dance floor, one of my favorite cocktails is the classic Cuban mojito. Made famous by Ernest Hemingway, this literary favorite blends the distinctly clean, fresh scent of lime and the aromatic essence of sugar-bruised mint leaves with world-class rum only found on the motherland and the nose-tickling fizz of seltzer. Topped off with a splash of bitters, it’s clear why the mojito is favored by Cubans and Americans, alike.

Since we’ll soon be gathering as a family for Passover, and rum will certainly be off-limits due to the dietary restrictions that accompany the holiday, I thought I’d transform this citrus-y cocktail into a tasty bite suitable for any seder table. By seasoning naturally bitter quinoa, a longtime Passover favorite across the board, with the most memorable elements of a mojito, hopefully, all it will take is one bite to get the more shy family members to hit the dance floor.

Mojito-Scented Quinoa

Posted on March 12, 2013

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Salmon with Maror and Honey

Prep:
5 minutes

Cook:
25 minutes

Yield:
Serves 4 (doubles or triples well)


horseradish salmonMaror is an important part of the pre-meal seder, but there’s no reason you can’t make it a part of your Pesach feast. Some people like a little dot of maror to go with their gefilte fish, but I’m a gefilte fish hater, so I wanted to think of some other way to integrate some strong chrein into my meal. Enter: horseradish salmon. This recipe is incredibly quick and easy, and leads to an amazingly moist and sweet dish, with just a jab of chrein getting you on the finish. Do not be dissuaded by the amount of horseradish called for–it mostly cooks away leaving an amazing spicy aroma layered on a honeyed, flaky piece of fish.

Salmon with Maror and Honey

Posted on March 10, 2013

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Passover Recipes: Almond Crusted Veal Chop



Chef David Kolotkin is executive chef of The Prime Grill in New York City. His mother’s delicious home cooked meals and the bonding moments with his father in the kitchen are among his fondest childhood memories. Those years gave him the balance and deep respect for food. Chef David attended The Culinary Institute of America, graduating with the “Most Likely to Succeed” award. He began working for notable restaurants including 21 Club, Butterfield 81, Patroon, and Windows of the World.

Almond Crusted Veal Chop

Posted on April 3, 2012

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Passover Recipes: Coconut Crusted Chicken


Aviva Kanoff is an artiste extraordinaire. She paints, teaches a mixed media art class, and dabbles in photography. Her creative approach to life led her to artistic experimentation with food, and after years of creating her own recipes and working as a personal chef, she wrote The No-Potato Passover, an expression of her intuitive understanding of flavors, aromas, and colors.

Coconut Crusted Chicken with Plum Dipping Sauce

Posted on April 2, 2012

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Passover Recipes: Chicken with Apple Salsa



My philosophy on cooking for Passover is to avoid the fake stuff and go au natural.  The more straight proteins, fruits and vegetables you can incorporate, the less Passover-y the food will taste!

This is a great dish to prepare when you are already chopping apples for your charoset.  Chop some extras, squeeze a lime over them so they won’t brown while you’re doing everything else, and you can come back and add the rest of the ingredients later.  The apple salsa is great over just about anything: fish, steak, chicken, over some spinach as part of a salad; you cannot go wrong!

Jen blogs at Mah zeh taim! How Delish!

Grilled Chicken Breast with Apple Salsa

Posted on April 1, 2012

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Communal Seder Menus from the Nosher

It’s finally here! All week we’ve been showering you with our favorite Passover recipe from our favorite chefs and bloggers. And now we’ve compiled all those recipes to give you menus for both seders. The planning is done! From Charoset to gefilte fish to chocolate truffle pie, we’ve got you covered. And stay tuned, because we have even more recipes coming up next week. Those recipes can be slotted into your seder if any of these aren’t your style, or you can use them to plan what to make during the week of Passover, when the seders are over and you’re just looking to make something tastier and more exciting than matzah with cream cheese.

Enjoy! And Happy Passover!

SEDER 1.0

Sephardi-style Charoset, from Jay Rosen

Mediterranean Gefilte Fish, from Avigail Hurvitz-Prinz, contributor to The Jew and the Carrot, and MyJewishLearning

Tuscan Chopped Liver, from the Nosher’s own Shannon Sarna

Tamar’s Holiday Brisket, from MyJewishLearning food editor, Tamar Fox

Mashed Sweet Potatoes with Caramelized Shallots, from Leah Koenig, author of the Hadassah Everyday Cookbook

Eggplant Casserole, from blogger and actress Mayim Bialik

Fennel Celery Salad from The Sassy Radish

Key Lime Pie from Paula Shoyer, author of The Kosher Baker

 

 

SEDER 2.0

Pomegranate Candied Walnut Charoset, from Shannon Sarna

Chilean Sea Bass “Scallops”, from Chef David Kolotkin, executive chef at The Prime Grill

Strawberry Lemon Granita, from Naomi Sugar at 365 Scoops

Lamb Shank with Pickled Lemons, from Victoria Sutton, New York City pastry chef

Carrot Kugel, from Rivka Friedman at Not Derby Pie

Salat Tapuz, from Rachel Korycan

Parsnip Mash, from Aviva Kanoff, author of the No-Potato Passover

Mayim’s Chocolate Truffle Pie, from blogger and actress Mayim Bialik

Almond Butter Chocolate Chip Cookies, from Shannon Sarna

 

Sephardi-style Charoset
Mediterranean Gefilte Fish
Tuscan Chopped Liver
Tamar’s Holiday Brisket
Mashed Sweet Potatoes with Caramelized Shallots
Eggplant casserole
Paula Shoyer’s Key Lime Pie

Chocolate Mousse with Raspberries

Posted on March 30, 2012

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Passover Recipes: Eggplant Casserole

Cook:
25 minutes

Yield:
12 servings



This is another recipe from our favorite vegan, Mayim Bialik. Mayim claims she’s not usually an eggplant girl, but that this dish tastes incredible.

Incredible Eggplant Casserole

Posted on March 30, 2012

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Passover Recipes: Pareve Key Lime Pie



Paula Shoyer is the author of The Kosher Baker: 160 dairy-free desserts from traditional to trendy (Brandeis 2010). Paula is a pastry chef who owns and operates the Paula’s Parisian Pastries Cooking School out of Chevy Chase, Maryland.  She teaches scheduled and custom-designed classes in French pastry and Jewish cooking in the Washington, D.C. area, and all around the country.   Appearances include Food Network’s Sweet Genius, WGN’s Lunchbreak, WUSA9 Washington, San Diego Living, NBC Washington News 4 at 4 and Martha Stewart Morning Living on XM Sirius.  Paula believes that everyone deserves a delicious dessert no matter what special diet they are on.  She develops dessert recipes that are dairy-free, sugar-free, gluten-free and vegan.  Paula’s website is www.paulaspastry.com where you can find both sweet and savory recipes and blogs at www.kosherbaker.blogspot.com where she shares stories of her travels and events and new recipes.

Key Lime Pie with Almond Crust

Posted on March 30, 2012

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Passover Recipes: Almond Butter Choc Chip Cookies



All year long I troll for recipes that can also be used during Passover, and this cookie recipe was just one of those finds. The recipe is flourless but also good enough to eat whether its Passover or not – and best of all, SUPER simple to whip together.

Here is the original recipe which actually calls for peanut butter instead of almond butter.

Almond Butter Chocolate Chip Cookies

Posted on March 29, 2012

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Passover Recipes: Mini Potato Kugels

Cook:
40 minutes



You may know Mayim Bialik best from her awesome and quirky work as Blossom on the show of the same name. Or you may know her as Amy Farrah Fowler on The Big Bang Theory. But here at the Nosher we know her as a blogger and writer extraordinaire over at Kveller.com. Mayim has previously written about making fruit faces for her boys when they are sick, and she has given us three of her favorite (vegan!) Passover recipes. These mini-kugels are a fantastic idea–making them in a muffin tin means it’s so easy to know exactly how many portions you have, and leftover from the seder are easy to grab and take for a lunch or snack during the week of Passover.

Mini Potato Kugels

Posted on March 29, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy