Happy Passover 2019 Seder Meal Ideas: Jews celebrate Passover as a commemorative and tribute of their liberty by God from slavery in earliest Egypt and their liberty as a nation under the leadership of Moses. Passover is a major, biblically derived Jewish holiday which is also known as Pesach.
Passover is also associated to the donation of the “first-fruits of the barley” as it is spring festival and barley is being the first ever grain to mature and to be harvested in the Land of Israel.
The day honors the story of the Exodus as termed in the Hebrew Bible, mainly in the Book of Exodus, in which the Israelites were liberated from slavery in Egypt. As per to the standard biblical sequence of proceedings, this happening would have taken place at around 1300 BCE (AM 2450).
Passover is celebrated for seven days in Israel as well as eight days in the Diaspora. The main event of the Passover holiday is the Seder, literally means “order”, a festive meal in Jewish practice, where one or two festive Seder meals are consumed first two nights. The seder is a ceremonial meal held on the first (and second if you don’t live within Israel) night of Passover.
If we are talking about Passover, then one thing is surely common and that is food, but at the same time, this isn’t your typical romantic dinner. So, through this article we are here with our 2019 Passover seder menu with recipes for two, so let’s get started….
Here is Our Menu For Passover meal:
The Drink: Classic Red Sangria
The Appetizer: Matzo Ball Soup
The Main Course: Salmon Filet Glazed with Date Honey & Orange
Dessert: Wine Poached Pears
Here is the Recipe For Our Menu:
Classic Red Sangria
1 (750-ml) bottle red wine
1 cup orange juice
1 large or 2 small apples, cored and cut into pieces
1 medium navel orange, sliced
1 cup red grapes (optional)
1 teaspoon whole allspice
3/4 cup brandy
1/2 cup Triple Sec
2 (12-ounce) bottles ginger beer
Take a large jug and add all ingredients apart from for the ginger beer. Seal or cover the jug tightly and cool or refrigerate it for at least 4 hours or up to 10 hours. Scoop out little pieces of fruit and add it to your glass, gathering out the allspice if you like better. Drizzle the sangria into the glass to around 3/4 full. Top off with ginger beer and mix it gently. And now comes the best part, to serve it and drink it chill.
Matzo Ball Soup
For The Dumplings:
4 large eggs
3 tablespoons vegetable oil
1 cup matzo meal
2 tablespoons chopped fresh flat leaf parsley
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2–4 Tablespoons seltzer water or club soda
For The Soup:
8 cups vegetable stock
1 leek, thinly sliced
2 large carrots, peeled and sliced
Kosher salt and black pepper, to taste
Dill, for garnish
For The Dumplings:
For making dumplings, first, take a bowl and whisk together the eggs and vegetable oil. Mix in the matzo meal, parsley, salt, and pepper. Now add 2 tablespoons seltzer water and mix it properly to form a slightly sticky blend. If you found it too dry then add 1-2 tablespoons of seltzer and stir to combine.
Cover the bowl with plastic wrap and refrigerate if for about 1 hour.
Bring a large pot 3/4 full of salted water to a simmer until the dumplings are chilling in the refrigerator
Form the chilled matzo mix into 12 balls that are around 1 inch in diameter.
Drop the balls into the boiling water and cook uncovered till they have expanded and are cooked through around 20-30 minutes. Drain the water and set the dumplings aside on a plate.
For The Soup:
Take another large pot for preparing the soup and simmer the vegetable stock in it. Add the leeks and carrots and cook it until they get tender around 10 minutes. Season it with salt and pepper as per to your taste.
Add the matzo balls to the stock to rewarm. Ladle the soup into four bowls, placing a number of matzo balls in every single bowl. Garnish with some dill sprigs in each one bowl respectively and serve it hot.
Salmon Fillet Glazed with Date Honey & Orange
800 g Salmon fillet, cut to 4 equal sized pieces (with the skin on or off as per your preference)
Oil for searing
Date Honey & Orange Glaze (makes 240 ml or 1 cup)
80 ml or 1/3 cup of Silan (Date honey)
80 ml or 1/3 cup of Orange Juice
Zest of 1 Orange
1 small clove of garlic peeled and chopped
Small pieces about 1 cm of fresh Ginger peeled and chopped
1 teaspoon of cornstarch
- At first, mix all ingredients of the glaze apart from the cornstarch in a saucepan.
- Heat the saucepan over low heat till glaze starts to bubble.
- Mix the cornstarch with a little water and add it to the glaze in the saucepan and stir it until it starts thickens. Then take off the pan from heat and let glaze cool in room temperature.
- Marinate the salmon with half of the glaze for around 2-4 hours, or more flavors put it for overnight.
- Pre-heat oven to 350 degrees F.
- Heat up the non-stick pan over medium heat. Add a few drops of oil and sear the marinated salmon till it gets the nicely brown texture on it after around 1 to 2 minutes.
- Brush the seared salmon with some of the left over sauce and transfer it to the preheated oven. Bake it for about 8-10 minutes or till the salmon is just cooked through.
- Take off it from oven and drizzle left behind glaze over the salmon. Serve it hot immediately.
6 pears, peeled and cored with a melon baller
1 cup sugar
3 star anise
A cinnamon quill
1/2 cup The Mentors Noble Late Harvest
2 Tbsp honey
Take a small to medium size of pot and add the ingredients such as sugar, star anise, cinnamon and enough water to fill the pot half way. Bring this to the boil. While the syrup is preparing, cut the pears in half and place them in the sugar syrup. Cook it for around 5 to 10 minutes till knife tender but still firm. Remove the pears from the sugar syrup with a help of a slotted spoon. Carry on boiling this sugar water till it condenses by 2/3 and you will have a wonderful sugar syrup to make cocktails with later on.
Take another pot and place the pears halves, drizzle in the wine, honey and around 1/4 cup of the first poached liquid, and bring this to a light boil. Cook for a additional 5 minutes and then remove the pears and set aside.
Let the wine / honey liquid to condense down by half and as soon as it goes to a syrup consistence, take it off the heat. Add the pears back and cover them with the similar and to heat through. Serve it warm with a spoonful of the sugar syrup dripped over and a scoop of ice cream.