Better late than never, right? I think it has taken me just as long to get around to writing this post as it took to make the original meal! But now, at last, I present you with the post detailing, step by step, the entire massive meal I created for my 2011 seder, the 4th I have hosted. The essentials were still here, like brisket and kugel, but some featured twists and other recipes were new. I mean, what's the fun in cooking the same thing year after year?Due to the unique nature of this post, things are set up a little differently. I didn't both with a cost since I was cooking for 12 and therefore spent a small fortune. I also do not give a total time for the whole meal. Instead, each recipe still gets a time estimate (and nutrition!) and I note how many servings I made compared to how many a normal person might want to make. As always, if you have any questions just stick them in the comments and I'll get back to you right away.
Finally, here is the full menu I made for my seder. Items in italics I had made previously and are posted elsewhere on this blog while those without are detailed below!
Date Charoset, Matzah Ball Soup, Israeli Avocado Salad, Sweet Citrus Tilapia, Blackened Brisket, Leek Croquettes, Potato Kugel, Apple Noodle Kugel, and an Almond-Coconut Torte with Chocolate-Orange Liqueur.
Israeli Avocado Salad
Time: 20 minutes (depending how fast you chop!)Note: I made 4 times the recipe below, which filled a giant salad bowl and left me lots of leftovers. The amount I put below is for a more normal meal - perhaps 3-5 people.
Ingredients:
1 avocado, diced
2 cucumber, diced
2 tomatoes, diced
2/3 c green onions, diced
1 tbsp olive oil
2 tbsp lemon juice
1/2 tsp black pepper
Simply chop up your avocado, cucumber, tomatoes, and green onions and put them in a bowl. Mix together the olive oil, lemon juice, and black pepper in a small bowl with a whisk until well combined. Drizzle the lemon juice mixture over the salad and toss until well coated. Serve chilled or at room temperature.
Servings: 3
Serving size:
Nutrition: calories 161; carbs 13g; fat 12g; protein 3g; sodium 12mg; iron 7mg
Blackened Brisket
Time: 3.5-4 hrs (mostly simmering time)Ingredients:
2 tbsp canola oil
single 5-lb brisket, boneless
1 tsp ground ginger
1/8 tsp cayenne pepper
1 tsp cinnamon
1 tsp Thyme
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp black pepper
1 tsp green pepper
1 tsp basil
1 tsp oregano
1 tsp ground cumin
2 c sweet onion, chopped
1 c carrot, chopped
1 c celery, chopped
4 garlic cloves, minced
2 bay leaves
6 c low-sodium chicken broth
1 tbsp fake butter
Trim as much excess fat as possible from the brisket. Then, heat a large pan over medium-high heat. Add the oil, swirling to coat.
As the oil heats, mix together your blackening seasoning. Combine the ginger, cayenne pepper, cinnamon, thyme, garlic powder, onion powder, paprika, black pepper, green pepper, basil, oregano, and cumin. Stir until well combined.
Spread half of the blackening seasoning on one side of the brisket, rubbing to make sure the spices are firmly affixed to the meat.
When the oil is hot, place the brisket into the pan, spice side down. As the meat sizzles and cooks, rub the rest of the spices into the (spiceless) side of the meat facing up. Cook the meat for 4-5 minutes on the first side, then flip and repeat on the other side. Cook longer if needed, but the meat should be nicely browned on the outer layer but not cooked through at all. It should just be nicely seared.
After searing both sides, place the meat to the side for the moment on a plate or cutting board.
The pan should still be hot, so keep it that way, with whatever oil is left in the pan. Add the onions, carrots, and celery to the pan. Saute for 7-8 minutes, until the onions are lightly browned and the vegetables are softening. Then, add the minced garlic and cook for another 1-2 minutes, stirring until mixed.
Smush the vegetables to the sides of the pan and put the brisket in the middle, although it's fine if some vegetables remain underneath it. Pour in enough of the chicken broth until the brisket is covered. Place the bay leaves into the pan as well.
Bring the mixture to a boil, then cover, reduce the heat to a steady but light simmer, and cook for 2.5 to 3 hours. The meat should be very tender at this point.
Take the brisket out of the pan and place on a cutting board. Slice the meat into thin slices.
Meanwhile, keep the broth mixture on the stove. Let it simmer, skimming the fat that comes to the top, forming a froth or a light coating. You may need to do this a few times.
Continue to let the sauce simmer until it has reduced to about half and thickened in a bit. Add the fake butter, letting it melt, and whisk until smooth.
Finally, put the brisket back into the pan, in slices, and let it re-heat if needed. Serve in the sauce.
Servings: 12
Serving size: 6-7 oz of meat
Nutrition: calories 504; carbs 6g; fat 27g; protein 57g; sodium 438mg; iron 32mg
Leek Croquettes
Time: 2 hrsIngredients:
5 leeks
1 piece of matzah
1 egg
1/8 tsp salt
3/4 tsp black pepper
1/4 c matzah meal
1/4 c canola oil
Wash the leeks until all of the dirt is removed. This might mean that you'll need to start cutting and then go back to washing, but one way or another, get that dirt out!
Cut off the bottom and tops of the leeks, leaving the edible part. Slice the cylinder of the leek in half, then slice into thin julienned strips. Wash these strips again if needed, then put them in a pot.
Pour enough water into the pot to cover the leeks. Bring to a boil and then turn down to a gentle simmer. Simmer for about 45 minutes. At the end of that time, the leeks should be mushy and soft. Drain in a colander, then once they are cooled enough to touch, pick up a handful. Squeeze out as much moisture as you can and then place in a bowl. Continue until all of the leeks are in a bowl. They should be quite mushy.
Fill a pie pan with warm water, and place a single sheet of matzah into it. Let the matzah soak for about 10 minutes. It should be quite soft and mushy by then. Take handfuls of the matzah, squeeze out all of the water, and then place into a separate bowl.
Add the eggs, salt, and pepper to the matzah meal and mix well. Then, add the matzah-egg mixture to the leeks. Stir with a large spoon or your hands until well combined.
Heat a large pan over medium high heat. Add half of the oil (2 tbsp) to the pan and swirl until coated. When the oil is hot, you're ready to go.
Take a bit of leek mixture and form into a patty. Place the patty into the pan when the oil is very hot. Continue until the pan is full. Let them pan-fry for 5-7 minutes and then flip over and cook on the other side for another 5-7 minutes. Remove the leek croquettes from the pan with a slotted spoon and place on paper towels to soak up the excess oil. Continue until half of the leek mixture is removed, then add the rest of the oil and repeat the process.
Servings: 4
Serving size: 3 croquettes
Nutrition: calories 142; carbs 18g; fat 7g; protein 5g; sodium 63mg; iron 12mg
Almond-Coconut Torte with Chocolate-Orange Liqueuer
Time: 1 hr 20 min
Ingredients:
6 large eggs
1/2 c sugar
1 c blanched almonds, chopped
2 c sweetened, shredded coconut
1/2 c orange juice
1/8 c orange liqueur
1/8 c chocolate godiva liqueur
3/4 c strawberries, sliced
Get the oven heating to 325 degrees and grease a springform cake pan with cooking spray. Set aside for now.
Separate the eggs, putting the egg whites into one bowl and the egg yolks into another. Start with the egg whites. Beat the egg whites with a mixer on high until soft peaks form. Then, add 1/4 cup of sugar and continue beating until you get to stiff peaks. (If a peak is stiff, it stays even after the mixer is pulled away.)
Now, turn to the egg yolks when the whites are good to go. Add the other 1/4 cup of sugar here and beat the egg yolks with the sugar until they are light and a bit fluffy. Sprinkle the almonds and coconut over the egg yolks and use a spatula to lightly stir just until combined. Now, take the egg whites and carefully spoon them on top. Use the spatula to lightly fold them into the mixture.
Pour the batter (gently) into the cake pan. Bake for 45 minutes or until the crust is lightly browned. Check with a toothpick to ensure the cake is done.
Once the cake is done, let it sit on the counter for 3-4 minutes to just start to cool. Then, take a toothpick and poke it all over the top of the cake, pushing nearly to the bottom of the cake, so it is has many little tiny holes.
In a separate small bowl, mix together the orange juice, orange liqueur, and chocolate liqueur. Then, pour the liquids over the cake evenly. The liqueurs should soak into the cake, leaving it moist and delicious.
Serve after the liqueurs have soaked into the cake, with sliced strawberries on top.
Servings: 12
Serving size: 1 slice
Nutrition: calories 203; carbs 19g; fat 10g; protein 5g; sodium 72mg; iron 4mg
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