Can't decide upon the menu for your Passover party? Continue reading for some impressive recipes for Passover party menu.
Passover Party Menu
Whenever you think about Passover, you get an image of the Seder table and the scrumptious food that forms the part of the grand party. Passover is not just about the dietary restrictions, it has a vast scope for the Jewish homemakers to create innovative and interesting recipes for the party. As Passover is a re-union of friends and relatives, every Jewish homemaker tries to cook the best delicacies, which are Kosher during Passover. With little thoughtfulness and ingenuity, you can sketch an interesting Passover menu garnished with seasonal fruits, vegetables and nuts. To begin with, you can list down some recipes for the starters, some for the salads, the main course and the delicious dessert. For instance, for the appetizers, you can try matzoh ball soup, gefilte fish or chicken soup. For main course, you have the roasted brisket, potato kugel or Pot-roasted Mediterranean chicken. In fact, desserts can comprise of brownies, Mandelbread or oatmeal cookies to name a few. Following are some of the recipes to grace your Passover party menu!
- 1⁄2 lb. ground Carp
- 1 lb. ground Whitefish
- 2 1⁄2-3 qt. Fish stock (made in-house)
- 1 large Carrot
- 1 lb ground Pike
- 1 cup Matzo Meal
- 1 tbsp White Sugar
- 1⁄4 tbsp ground White Pepper
- large Onion
- 1 tbsp Salt
- Pick up carrot, onion and fish and grind them together.
- In a wooden bowl, pour this fish mixture.
- Add eggs, one at a time, into this mixture with the aid of a hand chopper.
- Also, add white pepper, white sugar and salt and continue to chop until all these ingredients are properly mixed.
- Then add matzo meal and again continue chopping.
- If the mixture is not thick enough to bind together to mould into an oval geﬁlte ﬁsh ball, add in extra matzo meal.
- Using wet hands mould the ﬁsh balls and slowly drop into simmering stock. Cover partially and cook over medium-low heat for half an hour.
- Once finished, let the ﬁsh remain in the pot for 10 minutes, then remove pieces cautiously into the bowls.
- Refrigerate the geﬁlte ﬁsh and serve as a delicious appetizer!
Pot-Roasted Mediterranean Chicken
- 7 twigs of fresh Thyme, 4 inches each with stripped leaves
- 9 oz. Button Mushrooms
- 3-1/2 lb. Whole Chicken, rinsed and dried
- 1 medium Onion, cut into eight equal pieces
- 2 twigs Fresh Marjoram, 10 inches each with stripped leaves
- 3/4 cup dry White Wine
- 1/2 cup (1-1/2 oz.) Sun-Dried Tomatoes, softened in very hot water
- 7 oz. pitted Black Olives, e.g. kalamata
- 6 medium Garlic cloves
- 5 tbs. Olive Oil
- 1 preserved or Fresh Lemon, sliced 1/8-inch thick
- Sea Salt and freshly ground Black Pepper to taste
- Heat the oven up to 425°F.
- Spice up the chicken inside and out with pepper and salt.
- Now, you need to prepare a rough paste! Get hold of marjoram, thyme and garlic and mash them together in a food processor in 1 tbs. of olive oil.
- On the flesh of the chicken, apply the above paste and spread it evenly throughout the chicken skin!
- In the cavity (hollow space within the chicken), place half of the olives, half of the lemon slices, and one-third of the mushrooms.
- Place the chicken in an enameled cast-iron pot or a Dutch oven.
- Drain the sun-dried tomatoes and place them around the chicken.
- Spread the onion pieces and the remaining olives, lemon slices and mushrooms around the chicken as well.
- Over the vegetables around the chicken, pour the white wine and the remaining 1/4 cup olive oil for mouth-watering taste.
- Roast and moisten the chicken every 10 minutes with the pan juices, until the food thermometer reads 170°F or the juices run clear. This will approximately take 1 hour or some more 15 minutes. Make sure that the vegetables have become soft.
- For a fine presentation, place the chicken on a carving board and spoon out the vegetables from the cavity. And serve the roasted chicken on a platter with the lemons, mushrooms, tomatoes and olives!
Brownies with Banana Ice Cream and Chocolate Sauce (Parve, Passover)
- 3/4 cup Cocoa Powder (parve)
- 1 cup Potato Starch
- 4 Eggs
- 2 cups Sugar
- 1 cup Vegetable Oil
Banana Ice Cream
- 3 ripe Bananas
- 2/3 cup Sugar
- 3 Egg Whites
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Juice
- 200 grams Parve Bittersweet Chocolate
- 1 container Non-Dairy Whip Topping
- Preheat oven to 350 F degrees. Lubricate a baking pan.
- In a large bowl, beat eggs, cocoa, potato starch, sugar, oil and salt together.
- Pour the mixture into a pan. Bake for half an hour and make sure that a knife inserted in the mixture comes out clean.
- Once the brownies have cooled, slice them into squares. Refrigerate the brownies.
- Beat egg whites till they become stiff.
- In a large bowl, mix the mashed bananas, vanilla, sugar, and lemon juice together.
- Mix the banana mixture with the egg whites.
- Put this mixture into a plastic container and refrigerate.
- In a saucepan, put chocolate and non-dairy whip topping. Melt the mixture over low heat and stir continuously.
- To serve aesthetically, on a dessert plate, place a cut brownie. Position a scoop of ice cream on top. Sprinkle chocolate sauce on top. If desired, you may add chopped nuts to the ice cream.
Passover is the best time to explore the chef hidden in you and experiment with different recipes to grace the party menu for your family and friends. In fact, dietary restrictions prove to be a blessing in disguise that allows you to display your culinary talents and celebrate Passover with all its traditions and customs integrated in the party menu!