Tiny New York Kitchen: Passover Menu Ideas

ImageBy Victoria Hart Glavin of Tiny New York Kitchen 

Passover (Pesach) is April 14th through April 22nd start planning your Passover menu. Here are a few menu ideas to help you prepare your perfect meal or meals.

SOUPS AND APPETIZERS

  • Matzo Ball Soup
  • Matzo Balls
  • Borscht
  • Graviax With Mustard Dill Sauce
  • Chopped Chicken Liver
  • Quinoa Salad With Avocado, Mandarin Oranges, Toasted Walnuts & Citrus
  • Vinaigrette

MAIN COURSES

  • Prune And Almond Braised Short Ribs
  • Brisket With Caramelized Pearl Onions And Dried Apricots
  • Brined And Roasted Turkey Breast With Pear Cranberry Chutney
  •  and it’s not too early to Roasted Salmon With Mango And Grilled Pineapple
  • Roasted Chicken Breast With Apricot Glaze
  • Sliced Filet Mignon With Horseradish Chive Sauce

SIDE DISHES

  • Spiced Applesauce
  • Beet Salad
  • Potato Kugel
  • Honey Roasted Baby Carrots
  • Potato, Carrot And Prune Tzimmes
  • Asparagus, Peas, Carrots & Pearl Onions
  • Walnut, Fig & Apple Haroset
  • Haricots Verts With Wild Mushrooms
  • Potato Latkes
  • Potato, Kale And Leek Latkes

DESSERTS

  • Chocolate Mousse With Whipped Cream & Fresh Raspberries
  • Meringue Shells Filled With Lemon Curd & Fresh Berries
  • Chocolate Truffle Cake
  • Lemon Cheesecake With Matzo Crust
  • Chocolate Covered Matzos
  • Coconut Macaroons
  • Chocolate Macaroons
  • Flourless Peanut Butter Cookies
  • Flourless Chocolate Walnut Cookies

 

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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

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