<p>We usually go in person to this store [KosherWine.com</a> – Largest Selection of Kosher Wine](<a href=“KosherWine.com | Discover The Best Kosher Wines Shipped To Your Door”>KosherWine.com | Discover The Best Kosher Wines Shipped To Your Door) and peruse their wine aisles. We’ve always been a fan of Hagafen Cellars; I like their Reisling. Also like Carmel White Zin. Obviously I’m not an oenophile but this site has some good info: <a href=“http://www.thejewishweek.com/kosherwineguide2012[/url]”>http://www.thejewishweek.com/kosherwineguide2012</a>.</p>
<p>Marilyn, I have been searching all over for a good vegetarian main dish for the seder that is also gluten free. On top of that it had to be dairy free since I’m also serving brisket and turkey. Anyway, I gave the zucchini lasagna with basil pistachio pesto recipe you posted a trial run tonight and can’t rave about it enough - it was absolutely delicious. It looks like the pesto, “ricotta” and tomato sauce can be made ahead of time and another bonus is that no cooking at all is required, so it takes up no extra room in the oven. Thanks very much!</p>
<p>I’d love the pomegranate lamb recipe Marilyn!</p>
<p>Oh boy roshke - I may have to try that recipe myself! I’m not a veggie person and definitely not a raw food vegan, but I actually like everything in it, which is why it caught my eye. It could easily substitute for salad and vegetable in the meal. Did it take a lot of time (other than washing the food processor once and the blender twice)? Years ago we made a three layer vegetable mouse and OMG was it a pain!</p>
<p>runnersmom, here’s the pomegranate lamb; glad I could still find it online so I didn’t have to type it all in!</p>
<p>[Pomegranate</a> Lamb Recipe - Pomegranate Recipe for Lamb](<a href=“http://homecooking.about.com/od/lambrecipes/r/bllamb10.htm]Pomegranate”>http://homecooking.about.com/od/lambrecipes/r/bllamb10.htm)</p>
<p>My mom called me tonight to report that she’s already snapped up a shankbone while they were available. The one she had last year looked somewhat like a leg of lamb itself.</p>
<p>LINYMOM: S’ gf gave a thumbs up to the spinach casserole, so I guess I’ll be trying it. Thanks for the recipe.</p>
<p>If you’re not someone who cleans/kashers the house for Pesach…go buy a couple dozen eggs today and put them aside for Passover. They’ll peel much more easily than fresher eggs. (We got ours a few weeks ago, actually. They keep fine.)</p>
<p>Not food-related, but a recommendation for “The New American Haggadah”, edited by Jonathan Safran Foer and translation by Nathan Englander. Nice write-up (with an Obama anecdote) at <a href=“A Thoughtful New Translation of the Haggadah - The New York Times”>A Thoughtful New Translation of the Haggadah - The New York Times; </p>
<p>If you have any Lemony Snicket fans in the house, this is especially worth your while, as one of the four commentators is Mr. Snicket, writing in Snicketian fashion. Yes, we know there are Four Sons, but there are also Four Parents, and the Wise Parent is a total bore, telling you about something they read in some Jewish journal. 
D2 is planning on using parts of this at a USY chocolate seder.</p>
<p>shellfell: Glad the spinach casserole recipe will work for you!</p>
<p>I am still searching for another main dish for one of my seders because one of my vegetarians is also lactose intolerant! Otherwise the tomato/pesto/zuchini lasagna recipe sounds good. This is not easy!!!</p>
<p>^^ Slithey: we ordered that on Amazon after the review…should get it soon! Will let you know how it is…</p>
<p>LINYMOM: I have a gluten-free/vegetarian cookbook for Passover arriving today or tomorrow…I will let you know what I find…</p>
<p>LINYMOM - the veggie lasagna has no dairy; the “ricotta” is actually made of pine nuts.</p>
<p>rodney - Thanks! Going to PM you.
marilyn - I will look at it again!</p>
<p>Marilyn, I took quite a few short cuts last night, so just about a half an hour from start to finish. I did it last minute just to see if it was something I’d consider making. Biggest short cut - I used Rao’s. On sale at Whole Foods recently for just $4.50 a jar if you got a case! For the seder, though, I would make the sauce myself. Only soaked the pine nuts for 15 minutes instead of an hour - and used the food processor for everything. All my ingredients were at room temperature to start with, which a saved a lot of time. The mandolin was also key. The biggest surprise is that this doesn’t have a raw or uncooked taste at all - the thin sliced zucchini allow it to absorb the flavors - they seem a lot like noodles. </p>
<p>LINYMOM, There are no milk products in that dish at all. The faux “ricotta” is made from pine nuts and lemon juice. I don’t have dairy on the table with meat at Passover, even though we don’t keep kosher during the year, so I also needed a recipe with no milk products. You are so right - it’s not easy to accommodate everyone! </p>
<p>Cross posted with Marilyn about the milk!</p>
<p>We dealt with the issue of vegetarian main course by throwing up our hands and going sephardic. Life is so much easier during pesach with kitniyot (e.g. rice and lentils). </p>
<p>I have a recipe for a mushroom-laden vegetarian dish where you layer egg-soaked matza with a ton of different types of mushrooms. Every year I take it out and say I’m going to make it for a Passover meal. Every year I price the mushrooms it calls for (several pounds of oysters, chanterelles, etc etc etc) and change my mind. It’s a passover tradition. :D</p>
<p>…SlitheyTove…so the fact that I skimmed (just picked out a few words here and there) and thought for one second that your recipe called for matzoh and oysters…even I knew that an oyster isn’t kp…or k…</p>
<p>Thanks to all for the wine tips…</p>
<p>Any recommendations for great tasting chicken pc recipes. Most of us prefer boneless breasts with an occasional dark meat piece. Thanks</p>
<p>We did our big shopping last night (have to go about 40 minutes away; our immediate area doesn’t stock much). It was great; everything was all stocked up and almost no one else there. The kosher supermarket is open on the two Saturday nights before Passover; today is the biggest shopping day because they do a wine tasting at that store. And speaking of wine, we bought:</p>
<p>Hagafen 2010 Lake County White Reisling
Hagafen 2009 Oak Knoll District Chardonney
Weinstock 2010 White Zinfindel</p>
<p>stressed - I may try this recipe this year: [Chicken</a> With Dates - Main Courses - New York Magazine](<a href=“http://nymag.com/listings/recipe/chicken-with-dates/]Chicken”>Chicken With Dates - Main Courses - New York Magazine) It’s not boneless breast but could work for you. I try to avoid dishes that involve continual preparation for the half hour or so before serving because there really isn’t time to participate in the seder and do that kind of cooking. As is we usually have about 15-20 minutes of preparation between eating the matzo ball soup and serving the main course. This recipe looks like something I could start while everyone else is eating gefilte fish (which I don’t care for) then it won’t take long to finish. Or possibly cook ahead of time and keep warm?</p>
<p>I’ve been told I need to make the turkey for night two. Easy but boring. Still haven’t been told what I need to bring to first night and I was starting to worry as I thought it was next Saturday night.</p>
<p>Chicken Marbella from the Silver Palate is fabulous because it doesn’t dry out and it can be made well in advance. Note that there are no capers that are hekshered KLP (I had a conversation with someone from the Butcherie in Brookline about it years ago–capers are perfectly pesadig, but they can’t afford to replace the barrels they brine them in just for Pesach as the market is too small).</p>
<p>My kids love our dinner tradition so much that I’m afraid to change anything about our meal - except for dessert.</p>
<p>Surprised not to see a Passover thread started or resurrected yet.</p>
<p>Can’t seem to get the sponge cake out of the pan correctly. Never have. It always tastes good, but need to be “decorated” because the nice brown edges are “patchy.” My Mom’s always looked perfect.</p>
<p>Any suggestions? We’ve got plenty of other desserts being made. But some diehards still like the Sponge Cake!</p>