Starter: Chopped Chicken Livers
First Course: Bitter Greens Salad with Caper Vinaigrette
Main Dish: Braised Lamb Shanks with Mint-Parsley Pesto
Side Dish: Potato and Parsnip Mash
Dessert: Passover Orange Angel Food Cake with Strawberries
Make-Ahead Tips
- This dish can be made a day ahead and stored covered in the refrigerator.Chicken Livers
- Wash your greens for the salad up to four days ahead and keep them wrapped in damp paper towels in the vegetable drawer of your refrigerator. The vinaigrette can also be made up to four days in advance; just toss it with the salad at the last minute.Salad
- The shanks can be braised up to two days ahead. Cover and store them in the refrigerator, and warm them up over medium-low heat on the stove when you’re ready to eat. The pesto can also be made up to two days ahead and stored covered in the refrigerator—but don’t add it to the lamb until the last minute so the flavor is nice and bright.Lamb
- The mash can be made up to two hours ahead. Keep it covered on the stove over low heat or place it in a slow cooker on low.Mash
- The angel food cake can be made a day in advance—leave it in the pan, cover it, and store it at room temperature for up to 24 hours. The strawberries can be prepared up to one hour ahead.Cake
For an alternative menu, check out our Southern Seder. And see gefilte fish made from scratch.
Hmmm... let's see, with the exception of one winery, sherry is not kosher for passover, so that doesn't work in the chicken livers, and your angel food cake uses cake flour, which isn't kosher for passover. Want to rethink those recipes?
I'm sorry, but the cake recipe and the chicken livers recipe are decidedly not Kosher for Passover. You might want to rename this menu Kosher-style or Kosher-influenced. Observant -- or even the most lax, as far as I know -- Jews will NOT use cake flour during Passover. You can easily substitute in matzah cake meal, but the cake doesn't behave the same way.
hi, guys. apologies for the oversights -- we did a large amount of research and somehow the most basic element got past us all. we have retested and altered the recipes accordingly. enjoy!
And I have to say, none of the recipes, at least in the photos, look appealing in the least.
have to agree that none of these look very good. gourmet generally has good passover recipes that (a) are kosher, and (b) work
The recipes in the photos look pretty good to me.
I have never ever seen chopped liver like that. (:
Why is the lamb plate so small?
Everyone seems a bit cranky to me today. So the chopped liver looks a little different! Since when is different bad? Why not something a little different for Pesach?
I have had chopped liver made in many different ways. My friend has said, "just because something doesn't look good to eat, it may be the greatest tasting thing, you woun't know if you don't try."
I admire your reckless courage in putting forth your recipes for a Jewish holiday meal!
Mazal Tov ( like in "Good Luck !")
Although I do appreciate you acknowledging Passover and the changes you made to the recipes, I am a little shocked there wasn't a Jewish person on hand to help with the research. Are there really no Jews working with Chow? I know we make up a small percentage of the population, but some of us are equally, if not more, food obsessed as others. To experience a real Passover seder is unlike anything else and I think you would be surprised at the delicious marriage of tradition and taste that it can achieve.
Just sharing a well-traveled brisket recipe: http://miocibo.com/2009/04/08/beef-br... It is NOT Kosher unless you track down the right Kosher for Passover red wine, etcetra ...
I think that the salad is a great idea, the lamb shank is incredible & we are ALWAYS looking for a good lamb shank recipe. I agree the chopped liver looks totally weird. I hadn't checked the recipes yet but it is a real 'shonda' that you call recipes using flour kosher for passover. Tsk tsk tsk....