^ we are always 40 or so people and always have to set tables up in living room. It’s really not a big deal to serve the soup.
Marilyn - I love your son’s coining it teleseder. That’s what we’ll be doing for the 2nd year since S1 and DIL live 3000 miles away. S2 will be here. To accommodate the 3 hour time difference, we’ll be having our seder on the 2nd night so the west coast contingent can participate. Last year, we scanned and emailed the Hagaddah to them so they could be full participants. I’ll have to check to be sure they still have it.
My daughter, and her not Jewish fiancee, will be joining us this year from London. As both my family and my husband’s live in town, the kids will be attending two Seders for 30-35 people each. If Passover weekend doesn’t scare her fiancee off, nothing will! :)) My husband told him to not touch the desserts as they were all terrible, but that isn’t true; my mother is a fantastic baker, even during Passover! He tends to be overwhelmed with our loud Jewish families as he is not use to that, but he is learning; Passover will be interesting to him. At least the weddings he has attended were tamer.
Today I purchased $200 worth of brisket as I am cooking it for both family’s Seder. I will cook them Saturday, slice on Sunday and freeze. Instead of the smell of coffee Sunday morning, I will smell meat. :-j
Have fun planning! My H and I are just going to a congregational Seder so I’ll just have to bring something super easy. Like fruit salad. I can handle that :-).
Well, all the matzah balls are frozen and I discovered that substituting the appropriate amount of GF cake meal for flour worked out just fine in my go-to brownie recipe. And I found a simple potato starch sponge cake online that can work for my S’s GF who is gluten free. All that’s left is to bake another regular sponge cake and the pre-departure prep will be done! Now I just need to remember to defrost everything in time 
One week to go! We’re having trouble locating a shank bone; the one grocery that’s supposed to stock them hasn’t gotten any in yet. We might try the apparently approved substitute of a chicken neck instead. Or a beet.
I got assigned green beans. Need to do a search on this thread to see if there are any interesting recipes.
How many pounds of green beans do you all think I’ll need for 40ish people?
Anyone else’s kid dealing with the fact that Passover is during finals? Mine aren’t sure they can deal with keeping pesach and the stress of exams.
You may not find many recipes because Ashkenazi Jews traditionally avoid legumes, including green beans, during Passover. Sephardic Jews are OK with them.
Really? Gosh. We are Ashkenazi and eat green beans on Passover.
I never realized that green beans are legumes until this thread made me look it up. Live and learn on CC! But we always have asparagus for the seder, because it says spring to me.
I’ve quickly looked through several pages here looking for a recipe for a tried and true dessert. Every year when it come to dessert we all try and enjoy what’s put out but nothing has been successful. Therefore, does anyone have a kosher for Passover dessert recipe they’d like to share?? 25-30 people will thank you!
My daughter makes a great almond cake, recipe from Smitten Kitchen. You can check that out. It is a great site for all kinds of recipes.
Just got back from services (MIL’s Yartzeit) and the Rabbi’s sermon discussed kitniyot, which includes rice and legumes. So timely! He talked about how those food items have never been chametz, but that Askenazi Jews have traditionally eschewed eating kitniyot during Passover. Recent movements in Israel and the Conservative movement have reached a consensus where kitniyot is no longer discouraged. Our Rabbi, however, says he’s never eaten rice and he never will, and several of his family members feel quite strongly about it. He feels that the more one can make Passover special and unique, the more meaningful it will be. Me, I’m just used to the same habits as I’ve always kept.
This recipe, which was originally posted on page 6 of this thread, makes the most wonderful cake that I’ve nicknamed “Mounds Cake”. It is dairy if that’s a issue. http://www.globalgourmet.com/food/special/1999/sensational/cake.html#axzz1rT4qhMMI Someone posted this link a couple of years ago: http://www.nytimes.com/2014/04/09/dining/closing-the-seder-with-something-new.html?hpw&rref=dining&_r=0
We don’t use rice during Passover but we’ve always continued to use peas with our brisket so I guess it varies. Excited that it is okay to use quinoa.
There will be several different veggies at our Seder - likely the green beans, asperagus, brussel sprouts and lima beans. We obviously don’t care about the rules.
@cardinal2020mom, have you ever had the classic matzoh crunch recipe? (Will post link if needed) Everyone loves it, and no matter how much I make, it disappears in minutes. I also like to make a fruit sorbet, for a light option after all the heavy food. A lemon sorbet with fresh raspberries scattered on each serving is my favorite.
Here’s a recipe for Charoset Truffles, which my family eats throughout the meal and into dessert, for obvious reasons:
Ingredients:
2 cups pitted dates
1/2 cup raisins
1/2 cup dried cherries
1/2 cups pecans
1 tsp cinnamon
1-2 Tbsp sweet wine
sugar
Directions:
Pulse all ingredients, except for the sugar, in food processor until it forms a chunky paste. Scoop about 1 tablespoon of paste and roll paste between palms of hands to form a ball. Roll balls in a bowl of sugar to coat, and serve.