Passover starts tonight, and here’s what we’re having:
Charoset bar — guests made their own with choice of apple, honey, wine, pecans, walnuts, golden, and dark raisins
Beef ribs (simply, thoroughly seasoned and in the oven at 300* for 2 to 2-1/2 hours)
Chicken piccata (Jeff Nathan’s matzah panko for breading, used this recipe as a base)
Sauteed mushrooms
Roasted potatoes (olive oil, salt, pepper, rosemary — quartered red potatoes, roasted in oven on 400* 1 hour)
Fried green tomatoes
Collard greens (boil, then simmer hours on stovetop in chicken broth)
Deviled eggs (standard, with watermelon pickles for the relish component)
Chopped liver with red pepper jelly and Tam Tams
MawMaw’s coleslaw
Espresso sorbet
Sephardic orange-almond flan
Chocolate-dipped marshmallows
Potato candy with hazelnut filling
Passover cake baby bites
Updated:
Mah nishtanah halyla hazeh mikol halaylot from two cuties!!
For some reason I didn’t take a picture of our parents’ second night seder, but this shows how their table traditionally appears:
