Passover Menu 5767

We've bagged the brisket this year and are going with the following menu:

Asian inspired gefüllte fish - cilantro, spring onions, toasted sesame seeds. 1lb of fish - total - yielded 12 large patties. I reduced the stock by 3/4s and let it jell.

Avgolemono - Greek egg/lemon chicken soup - You can find a good starting point in Jewish Holiday Cooking by Joan Nathan, although mine is more Turkish than Greek (shhh!)

Braised beef roast with carrots and pearl potatoes and home preserved peaches

Heart of palm and marinated artichoke salad

Apio made with 2 kinds of celery and artichokes - another starting point for this is Taste of Tradition

3 kinds of macaroons - almond/cocoa; chocolate coconut, white macaroons with pecans. The cocoa one is based on Mama Leah's Jewish Kitchen, but made KLP by making my own confectioners sugar with ultrafine sugar and potato starch.

Nut torte with coffee filling - weather permitting

3 kinds of charoses - Iraqi with coconut, figs, dates, apples, raisins; mango/apple (my version of Janos Wilder's from Joan Nathan's Jewish Cooking in America; and a Georgia version of standard Ashkenazi apple/pecan. And April is national pecan month in the US.