Thanks for your report, JoelF. One of these days, I will try making a Matzoh Scacchi--maybe even during this Passover week.

Our Seder went very well--total of 15 people. My version of Aunt Louise's gefillte fish terrine was fabulous as always. I ended up making steamed asparagus with maitre d'hotel butter and individual potato kugels in muffin pans, which were a big hit, to go with the Chicken Marbella. My brother's terrific matzah balls and homemade chicken soup are always popular, as is my hazelnut torte. My cousin brought a great flourless chocolate cake from Convito Italiano too, and we threw some extra whipped cream on it.

My mother's beautiful gold dishes (19th-century German dishes that Jews had to buy as a sort of tax to the Prussians) must be washed by hand and await us in the kitchen, but we are going to bed! A happy Passover to all.

OK, now here's a question:
Floaters or sinkers? Matzoh balls, that is.

My father has been pushing for denser dumplings for years, and my aunt came through. I usually like them a little lighter (but certainly not greek restaurant spongy 16" softballs), but these were quite good, having a texture much like a matzoh-meal gnocchi. That's what a dumpling should be, I've decided.

iblock9 wrote:Did you at least go with the sweet gefilte fish from the jar?

My mom bought the Old Vienna by Rokeach this year and I have to say it was way too sweet. We usually like it more peppery and I have wondered about sweet ones, especially when I make it, but this sealed it for me.

We had a wonderful meal, made some chocolate meringues that I got from Weight Watchers and everyone LOVED them...go figure. Brisket was from Costco, it didn't get as soft as usual but people loved it so it was fine. I made a mistake and made green beans which apparently are legumes and thus verboten but I also had asparagus so there was some green.

Now just have to get through the week...leftovers are all gone!

The Passover meal was excellent this year. My mom's brisket and matzo ball soup rocked, and I did well with an asparagus, spinach and orange salad with lemon vinaigrette. I went with the salad because the meal traditionally is very heavy and I knew that I for one would be needing something healthy. Sadly, our gefilte fish came from the jar - I had offered to make it from scratch but was told it wouldn't be appreciated. I guess I'm the only one who actually likes gefilte fish.

I also made this chocolate torte (http://www.epicurious.com/recipes/food/views/Dark-Chocolate-Torte-with-Spiked-Blackberry-Coulis-234442) but with a mixed berry coulis instead of the spiked blackberry. It was a huge hit but so rich that an 8-inch spring form pan stretched enough to serve 24 people (my mom sliced the cake VERY thin).

The only thing I made that I didn't like was the harosets. I'm going to have to find a better recipe next year. It wasn't bad, just a little flat. (I used gala apples, toasted walnuts, sweet wine, honey, and a little lemon juice.)

JoelF wrote:OK, now here's a question:
Floaters or sinkers? Matzoh balls, that is.

My father has been pushing for denser dumplings for years, and my aunt came through. I usually like them a little lighter (but certainly not greek restaurant spongy 16" softballs), but these were quite good, having a texture much like a matzoh-meal gnocchi. That's what a dumpling should be, I've decided.

I prefer floaters. But no matter how many recipes I've tried, I end up with sinkers.

Use our damily secret to get floaters - use the mix in the box - streits, manischewitz or croyden house - follow the directions and you will always get floaters -

weinstein5 wrote:Use our damily secret to get floaters - use the mix in the box - streits, manischewitz or croyden house - follow the directions and you will always get floaters -

I have tried a dozen recipes, including my dad's childhood recipe from the KAM Sisterhood cookbook circa 1919 and nothing comes out as consistently good as Croydon House matzoh ball mix in my experience. They float everytime.

weinstein5 wrote:Use our damily secret to get floaters - use the mix in the box - streits, manischewitz or croyden house - follow the directions and you will always get floaters -

I know the boxed stuff works. I just have a thing about scratch cooking whenever possible. Maybe I need more practice. My wife comments (complains) that I don't make matzah balls enough times during the year.

I agree the matzo balls should be floaters, but not too floaty. I don't like the ones that are as light as clouds with no texture whatsoever. My vote is light but with texture.

I'm not sure what exactly is my mom's secret, except that our extended family agrees she makes the best balls - nobody else is allowed to make them anymore. I think it's a combination of one of the boxed mixes with something else. I'll keep trying to get that information out of her.

Have the fish ground after weighing so that you have about 3 lbs. (or grind yourself if you wish).

EvA: your recipe looks delicious. do you know how much fish I need to buy if i wanted to grind it myself???i dont want to buy more than i need as it is pricey. thanks, justjoan

To the poster who prefers Croyden House - so do we! Makes the best matzo balls!

justjoan wrote:

Have the fish ground after weighing so that you have about 3 lbs. (or grind yourself if you wish).

EvA: your recipe looks delicious. do you know how much fish I need to buy if i wanted to grind it myself???i dont want to buy more than i need as it is pricey. thanks, justjoan

justjoan,

According to the fishmonger, one needs to buy about twice as much whole fish as one needs of ground fillets. I think you'll enjoy it--please let me know!

Evy

It's Passover time again, and I'm planning my shopping and cooking schedule for the Seder on Monday, March 29th. We will be 16 people, I think (sometimes waifs appear at the last minute). My menu is pretty similar to last year's:
Aunt Louise's gefilte fish pate, except I'm making the soup this year.
Chicken soup with matzoh balls (made with whole matzos, not meal)
Roast capon
Roasted potatoes
Asparagus
Hazelnut torte
Flourless chocolate cake (brought by guest)

Anybody have some good advice on where to buy capons? I've had good luck in the past at Happy Foods on Oakton (now closed), but I may try the one on Devon. It's always a challenge to find the fish at a reasonable price; you can get it at the kosher fish markets, but it gets very pricey.

What are you making?

EvA wrote:It's Passover time again, and I'm planning my shopping and cooking schedule for the Seder on Monday, March 29th. We will be 16 people, I think (sometimes waifs appear at the last minute).

We're about the same number this year (about half our clan maximum -- too many out of town). Last-minute arrivals should be expected, especially named Elijah.

I'm doing a Texas Seder, to match my "Sholom Y'All" doormat -- smoked brisket and chicken. Sides are still up in the air.

Anyone know where you can find gluten free matzoh? I have a friend who is seeking but can't find...thx!!

Maybe someone can make this matzo house by Martha Stewart? Just like a gingerbread house except made of matzos, chocolates, dried fruit, macaroons, etc.

Homemade gefilte fish and whatever else my mom decides on -- but she needs to decide quickly!

Suzy

Anyone know where you can find gluten free matzoh? I have a friend who is seeking but can't find...thx!!

Did your friend try the Jewel in Evanston? I believe they carry it. (Manischewitz Spelt Matzoh)

spinynorman99 wrote:

Anyone know where you can find gluten free matzoh? I have a friend who is seeking but can't find...thx!!

Did your friend try the Jewel in Evanston? I believe they carry it. (Manischewitz Spelt Matzoh)

The Jewel does have spelt matzo but the box clearly states it is not gluten-free, as ViewsAskew noted lasted year.

ViewsAskew wrote:

spinynorman99 wrote:I assume the gluten-free matzo you're referring to are the spelt variety? They had single-pound boxes at the Jewel on Howard yesterday. Manischewitz-brand, I believe.

Spelt is not gluten free. Only the oat ones are, IIRC. Spelt is a strain of wheat that some people with a wheat intolerance can eat without problem, but someone who was gluten intolerant or a celiac could not.

I saw whole wheat and even rye matzos, but no gluten-free ones (as best I could tell as I fought my way through the Orthodox Jews ransacking the kosher for Passover shelves last night).

We're going out for Chinese...

I'm having 15 for the second seder. Doing store-bought gefilte fish this year, but will cook it down on Sunday with onions carrots and celery and lots of pepper. Making a turkey breast for the health-conscious and a lamb tagine that I've made from epicurious several times in the past. It has apricots and prunes and sweet potatoes and zucchini I think, my husband loves it and my grandmother used to say it was a good tzimmes.

Mom makes the soup and savory kugel, I have a carrot "souffle" that I've made for several years also, from someone named Judy Slade, I found it on a kosher site and my daughter asks at EVERY holiday, is this the carrot holiday? She loves it, it's sweet like a dessert.

Brownies, probably a flourless chocolate cake, some macaroons NOT from the can. Lots of wine. It's all good.

Actually, if anyone has a great recipe for an old fashioned banana sponge cake, my grandmother's were 10 inches tall but we don't have her recipe, I'd love it. Been letting the bananas sit all week!

OK, folks, what are you doing this year? I see a few thoughts here, but for those undertaking a major meal, tell us what you’re planning.

Besides the charoset, hard-boiled eggs, my Aunt Louise’s gefilte fish paté, and my brother’s matzo ball soup, we’ve decided to serve smoked brisket, steamed asparagus, and boiled new potatoes. For dessert, hazelnut torte, flourless chocolate cake, and chocolate-covered orange peel and matzos. It looks like we will be 17 people. It’s a lot of work for us (Cabbagehead will be smoking the brisket), but I am looking forward to it.

Nu, so what did everybody make, and how'd it turn out? Any notable successes or failures?

I didn't cook this year, so I want to attend your seders vicariously.

LAZ wrote:Nu, so what did everybody make, and how'd it turn out? Any notable successes or failures?

I didn't cook this year, so I want to attend your seders vicariously.

Our smoked brisket was a big hit. "Is that how you got it so tender?" my uncle wanted to know. I think so. Other dishes all went well, but, man, it's a lot of work. This year's Seder falling on a Monday, making a 3-day weekend for prep, really helped.

I was responsible for desserts -- I made two kinds of mandel brot, one with chocolate chips, one with cinnamon & sugar. Homemade coconut macaroons were a big hit, as was the matza toffee crunch (credit for that recipe goes to David Leibovitz). My mother's brisket was wonderful, as always. I was frustrated that I did not have time to make my own gefilte fish this year. We ended up using a frozen fish that was finished up in the oven. I was underwhelmed -- thought it was too sweet, but my parents enjoyed it more than the jarred variety. My mother's soup was marvelous. We had roasted asparagus, as well as a vegetable kugel and an apple kugel to round out the meal.

I must have made five batches of Passover-friendly rolls this year. Every time I turned around, they were gone again. It makes bringing lunch to work during Passover much easier and I don't end up leaving a trail of crumbs everywhere I go. Next year I will make a boatload of the rolls and try freezing some of them. Baking every other night after I got home from work got to be tedious after a while.

Suzy

sdritz wrote:Baking every other night after I got home from work got to be tedious after a while.

My bubbe always used to say, "You can tell Pesach was invented by a man -- it makes so much work for women!"

Did you make the matzo-meal popovers? My mom used to make those. Passover was just about the only time of year she ever did any baking. I was always underwhelmed by their flavor and texture, but she made them for the same reason you did -- easier packed lunches for us all.

I was surprised to see some frozen commercial Passover rolls that were much whiter and breadlike looking than I remember these rolls being, but it does indicate that freezing is possible.

If you have a tasty recipe, please post.

I am reviving this thread as I contemplate this year's Seder on Monday, March 25th. Rereading my own posts, I see that we will be having pretty much what we did in 2011: Aunt Louise's gefilite fish, my dear brother's matzah ball soup, smoked brisket courtesy of my husband, grilled asparagus brought by a guest, and some potato or other vegetable. Dessert is my hazelnut torte, a friend's almond cake from an Italian-Jewish recipe, and flourless chocolate cake brought by my cousin from Convito Italiano.

As usual, I am in search of a good potato or other side dish. This year we will be 22 people, and it has to be something that is not too much last minute work. Right now, I am leaning towards boiled tiny new potatoes, but I welcome other suggestions.

What are you making? Any new ideas or recipes?

EvA--

I've always loved parsley potatoes but more generously parsleyed than those in the picture.

Geo

call me a traditionalist but I am always a fan of a good potato kugel