Anyone cooking or hosting for Passover/Easter??

Re: Anyone cooking or hosting for Passover/Easter??

• BRSaugust20 member

  March 2010

  We are hosting Passover - small group this year only 14 people!!

  We are making soup, brisket, stuffed chicken breasts, salad, some sort of apple based kugle (new recipe - changing it up from a matzoh farfel this year), and some desserts.  I am not even 100% sure that is my menu.  My mom has been writing stuff down as I drive home from work - we are still dealing with our flooded basement but my DH is more religious than my family so we hold Passover since he will boil all the silverware, pots, etc.

  I think for 6 people you have a good menu - maybe add a vegetable or salad and possible a starch to get all that wondeful brisket juice.  Do you use the onion soup / cranberry sauce recipe too?

  Warning No formatter is installed for the format bbhtml

  Report0 Reply
• Loading the player...
• oct11bride03

  March 2010

  My mom hosts Easter but I usually help her cook. The menus is generally the same: ham, asparagus (either roasted or grilled, depending on the weather), rye bread, potato salad, hardboiled eggs and possibly salmon. Pretty simple but always delicious.

  Report0 Reply
• shipoopiisforme

  March 2010

  i normally do the 2nd seder but wont be this year i am a little bummed about it but what can you do?

  i made this dessert for the first time last year and it was a HUGE hit: matzo baklavah
  

  

  Report0 Reply
• caityr

  March 2010

  Barefoot Contessa was on Today yesterday showing a super easy Easter menu that featured rack of lamb-looked delish. I am sure you can find it on today.com.
  

  Report0 Reply
• AlissaCell701

  March 2010

  I use the tomato, bbq sauce and onion soup recipe for my brisket. I actually let it sit over night..What is your cranberry sauce recipe??? Last year was my first brisket and it came out really good nice and moist..MY Catholic DH actually makes the BEST matzah ball soup ahahahah...

  I also thought about a Kugle..How hard is that to make??

  Thanks for all the input!

  Report0 Reply
• BRSaugust20 member

  March 2010

  AlissaCell701:

  I use the tomato, bbq sauce and onion soup recipe for my brisket. I actually let it sit over night..What is your cranberry sauce recipe??? Last year was my first brisket and it came out really good nice and moist..MY Catholic DH actually makes the BEST matzah ball soup ahahahah...

  I also thought about a Kugle..How hard is that to make??

  Thanks for all the input!

  The brisket recipe couldn't be easier. 

  Cape Cod Brisket

  For 2 to 3 lbs of brisket I use 1 can of Ocean Spray whole cranberry Sauce mixed with 1 envelope of Lipton Onion soup.

   

  Mix the 2 ingredients together..spread a little on bottom of pan. Place brisket on top and then put remaining mixture over the top of the brisket.

   

  Cover tightly with foil.

   

  Bake 350 degree oven for 2 1/2 to 3 hours or until soft.

   

  Let cool down completely before slicing. I find if you make it ahead and freeze the sliced brisket in the sauce it improves the flavor or cook a few days ahead and let sit in sauce.

   

  If the brisket is larger increase the amount of cranberry sauce and dry soup mix...ex. 3 1/2 to 4 1/2 lbs use 2 cans cranberry sauce and 1 1/2 envelopes soup mix. (I find 2 packages are too salty) If larger increase as necessary.

   

  -----

  I don't have the kugle recipe handy but it didn't seem like too much work.  I will try to remember to PM it to you tonight if you want.

   

  Warning No formatter is installed for the format bbhtml

  Report0 Reply
• AlissaCell701

  March 2010

  BRSaugust20:

  AlissaCell701:

  I use the tomato, bbq sauce and onion soup recipe for my brisket. I actually let it sit over night..What is your cranberry sauce recipe??? Last year was my first brisket and it came out really good nice and moist..MY Catholic DH actually makes the BEST matzah ball soup ahahahah...

  I also thought about a Kugle..How hard is that to make??

  Thanks for all the input!

  The brisket recipe couldn't be easier. 

  Cape Cod Brisket

  For 2 to 3 lbs of brisket I use 1 can of Ocean Spray whole cranberry Sauce mixed with 1 envelope of Lipton Onion soup.

   

  Mix the 2 ingredients together..spread a little on bottom of pan. Place brisket on top and then put remaining mixture over the top of the brisket.

   

  Cover tightly with foil.

   

  Bake 350 degree oven for 2 1/2 to 3 hours or until soft.

   

  Let cool down completely before slicing. I find if you make it ahead and freeze the sliced brisket in the sauce it improves the flavor or cook a few days ahead and let sit in sauce.

   

  If the brisket is larger increase the amount of cranberry sauce and dry soup mix...ex. 3 1/2 to 4 1/2 lbs use 2 cans cranberry sauce and 1 1/2 envelopes soup mix. (I find 2 packages are too salty) If larger increase as necessary.

   

  -----

  I don't have the kugle recipe handy but it didn't seem like too much work.  I will try to remember to PM it to you tonight if you want.

   

  Thanks! I would LOBE the Kuggle Recipe..if you have it...

  Also love that it is Cape Cod brisket! One of my fav places on earth..so bumbed that I won't be able to go on our annual vacation to the Cape this year ...

   

  Report0 Reply
• shipoopiisforme

  March 2010

  caityr:

  Barefoot Contessa was on Today yesterday showing a super easy Easter menu that featured rack of lamb-looked delish. I am sure you can find it on today.com.
  

  we actually made the side dish she did, the roasted veggies with orzo and feta, last night for dinner. it was so easy and DELISH.
  

  

  Report0 Reply
• Temp848906437505510

  March 2010

  Our traditional Passover menu is:

  Hard boiled egg with salt water
  Homemade gefilte fish
  Chicken soup with matzah balls
  Cabbage soup
  Stuffed cabbage
  Brisket with roasted potatoes
  Turkey breast
  Matzah farfel stuffing
  Tzimmes
  Roasted asparagus

  Report0 Reply