Planning Your Passover Menu (Part 2)

This is the salad I mentioned in the blog yesterday….Vegetable Trifle.

One of the most traditional dishes to serve during Passover is Tzimmes. This vegetable dish is comprised of carrots, sweet potatoes and dried plums. I make mine a bit differently than most people. Most tzimmes photos I see have the cut up vegetables not mashed. I boil the carrots and sweet potatoes until soft. Then, I mash them together and add margarine (not butter, which is dairy) and brown sugar. Mix all of the ingredients together and put into a baking dish. Then place the dried plums sporadically across the top of the mixture. Finally, either warm in the oven until ready to eat at the seder, or let cool and place in the refrigerator until time to warm for the meal.

Here are a couple more Pesach Tips: Seder night preparation.  First I determine how many people we will be having for the seder.  This year we will have our family plus 1.  I then decide upon a menu.  On the left side of a full sheet of paper I write the menu.  On the right hand side I list all of the ingredients I will need to purchase to prepare the menu.  I have kept the sheets of paper for several years now and at the end of each year I write notes to help me better prepare for the next year.  For example, I have found that the grocery stores sell out of the Kosher for Passover cakes, cookies and chips in the middle of the chag (holiday).  Therefore, I purchase extra so as not to run out.

Also, don’t forget to buy the items for the seder plate!

Tomorrow we will plan our cleaning strategy!

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