I never claimed to be a good cook. As a matter of fact, when TJ and I first emailed each other, she asked me: "Margaret, tell me, what are you doing in rfc?" I still have no credible answer, but after all these years, I still cherish her question. :o)
You may not consider yourself a good cook, but by all accounts you are a wonderful hostess, and that's much more important!
gloria p
Thank you Gloria, As so many times before, you always try to be champion and protector. Thank you, dear friend, Margaret
Margaret Suran at [email hidden] wrote on 4/24/05 2:54 PM:
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Edwin Pawlowski at [email hidden] wrote on 4/24/05 10:56 AM:
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"Sheryl Rosen" <[email hidden]> wrote in message
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> > I cleaned and prepped all day, put the chicken in at 4:30. > Guests were due to arrive between 6-6:30-ish. > > I decided on a simple roasted chicken. 5.5 lb roaster. > Salted and peppered inside, generous sprinkle of Ozark seasoning, stuffed > with lots of garlic, an onion,
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Chicken at Sheryl's, brisket at Margaret's, I should have dropped in to both places. Glad things went will in spite of the electric.
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And you would have been welcome!
In my home, too As a matter of fact, there was a special goblet of wine waiting for you. Or was it for Elijah, the Prophet? Whatever, you would have been an honored guest at my Seder Table.
Next Year In Margaret's Home.......Or is it New Year In Jerusalem?
According to my Maxwell House haggadah, it's "Israel", not specifically Jerusalem. (at the least in the "highlights" that we covered last night).
We got a little silly sometime after the 10 plagues and I said "Know what? You've all seen the movie 'The Ten Commandments'? That's the story of the exodus! Who's Hungry???!" And I served the soup.
Wayne Boatwright <[email hidden]> wrote in news:[email hidden]:
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On Sat 23 Apr 2005 08:24:57p, Sheryl Rosen wrote in rec.food.cooking:
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I'm full and exhausted! :-)
I cleaned and prepped all day, put the chicken in at 4:30. Guests were due to arrive between 6-6:30-ish.
Sheryl, the foods you prepared sound wonderful. Though I am not Jewish, I have attended a Seder several times and each was memorable. I'm glad everything went so well for you and your guests. Happy Passover!
The power going off must have been a nightmare for awhile. Sheesh... We had a great time too. I'm not Jewish but the SO is. We had Matzo Ball soup, those Jewish rolls Steven makes, roasted chicken, a brisket, string beans, asparagus,dilled carrots and chopped liver. I did not eat dessert so I do not know what the cake was. I drank a couple of mocha coffees for dessert. We did not cook, except for the rolls so I really don't know how the food was prepared. The Matzo Ball soup was really, really good. I could have made a meal out of it. Oh, I forgot to mention the gefilte fish made from scratch and served with red horseradish. Yummmm....
Our neighborhood Seder was a good time. About 16 grownups and kids, and one teething baby. Our host dispensed with the chicken or brisket. She served salmon alongside the gefilte fish. We also had asparagus in balsamic vinaigrette, chopped liver, and matzoh ball soup, along with the traditional haroset. For dessert we had chocolate- and toffee-covered matzot, schaum torte from the 1940's vintage Settlement Cookbook, and a peach-raspberry crumble. The topping of said crumble was made with matzoh cake meal, egg whites, sugar and almond paste. Very yummy.
And now, I need to find my bed...... Happy Passover everyone!
What a wonderful way to have a traditional/untraditional Seder. When you are among friends, your Passover is sweet, indeed.
My Seder was uneventful, but for the first time that I can remember, the beef brisket did not turn out good. :o( Since we were only three, I did not serve the roasted veal and I was sorry that I had not, since it would have been a better choice. I froze it instead, dummy that I am. Both Laura and Marcel insisted the brisket was good, but that is just being tactful, not being honest.
Passover, this year was a non-event. Me and the family units got together to take my sister out to a local restaurant for her 40th birthday, which was Friday. Then I went back to my sister's house and she compelled me to install some garden accessories for her that her fiance has been avoiding. We looked at my latest travel photos on my Powerbook, and than I left so my sister could get to work painting her living room wall.
I never claimed to be a good cook. As a matter of fact, when TJ and I first emailed each other, she asked me: "Margaret, tell me, what are you doing in rfc?" I still have no credible answer, but after all these years, I still cherish her question. :o)
You may not consider yourself a good cook, but by all accounts you are a wonderful hostess, and that's much more important!
Margaret sells herself short. Margaret would be more truthful if she claimed she is a good cook, because everything she's ever served me has been a treat.
My mother invited us to the seder tonight. I havent been at a seder at my mom's house in almost 10 years. I'm definitely looking forward to it (though i know that we're probably not eating till nearly 11 🙂
I have never been to a seder (which, since my grandfather is Jewish, is a little weird, in my opinion). It always sounds so great when people describe it.
A real Seder is an elaborate affair that's steeped in religious and cultural tradition. If you are curious, contact a local synagogue to find out if they can suggest a place where you can attend a Seder that's open to the public. Some synagogues and Jewish organizations hold a Seder that's open to the public.
On Sun, 24 Apr 2005 12:09:44 GMT, Dog3 <uhoh@ajfl;ajklsd;ajlds.nutz>
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Oh, I forgot to mention the gefilte fish made from scratch and served with red horseradish. Yummmm....
I LOVE gefilte fish! The first time I ate some (as a teenager), it was prepared by my friend's grandma who was making the whole 9 yards of traditional food that day. Maybe it was Passover, but I didn't know it at the time.
Me too. Real home cooked gefilte fish is a rare treat for me. My grandmother on my mom's side used to make gefilte fish from scratch. Alas, her death many years ago put a stop to that tradition.
This is a season where supermarkets in my area sell jarred gefilte fish for ridiculously low prices. Jarred gefilte fish isn't nearly as tasty as the homemade kind, but its okay. Usually, a jar with eight pieces of gefilte fish costs $6 to $7 in the stores in my area (South Jersey), but they are on sale now for $2.99 so I picked up six jars. If I have time after work tomorrow, I am going to buy more. Sometimes, I like to have a couple of pieces of gefilte fish as a quick and healthy low-carb snack or breakfast.
I cleaned and prepped all day, put the chicken in at 4:30. Guests were due to arrive between 6-6:30-ish.
Snip lovely description
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And now, I need to find my bed...... Happy Passover everyone!
We had Seder-Lite this year. My daughter is still away at school & my boys were away until this evening, so we had something quite simple.
Home made chicken soup & knaidlach and the brisket recipe I use for Pesach & Rosh Hashonah (with carrots, prunes, sweet potatoes, onion, honey, lemon juice & cinnamon) and we had dinner and quiet evening. Things are almost cleaned up in there (some matzoh crumbs still under a couch cushion from the afikomen ) & I will be off to bed.
Oh yeah.. dessert was chocolate fondue with dipped macaroons. I abstained & had some fruit.
I never claimed to be a good cook. As a matter of fact, when TJ and I first emailed each other, she asked me: "Margaret, tell me, what are you doing in rfc?" I still have no credible answer, but after all these years, I still cherish her question. :o)
Your are the most gracious of hostesses. You have impeccable taste in choosing delights to serve and prepare for your guests.
The bay is bouncing back. Another 2 warm weeks & I will be sending.
I never claimed to be a good cook. As a matter of fact, when TJ and I first emailed each other, she asked me: "Margaret, tell me, what are you doing in rfc?" I still have no credible answer, but after all these years, I still cherish her question. :o)
Your are the most gracious of hostesses. You have impeccable taste in choosing delights to serve and prepare for your guests.
The bay is bouncing back. Another 2 warm weeks & I will be sending.
Boron
Thank you for your kind words, but they are not deserved. However, I accept them gladly and I am eagerly waiting for the home grown Bay leaves. I saw that the Spring Ballet Season has started.
A real Seder is an elaborate affair that's steeped in religious and cultural tradition. If you are curious, contact a local synagogue to find out if they can suggest a place where you can attend a Seder that's open to the public. Some synagogues and Jewish organizations hold a Seder that's open to the public.
I never claimed to be a good cook. As a matter of fact, when TJ and I first emailed each other, she asked me: "Margaret, tell me, what are you doing in rfc?" I still have no credible answer, but after all these years, I still cherish her question. :o)
Your are the most gracious of hostesses. You have impeccable taste in choosing delights to serve and prepare for your guests.
The bay is bouncing back. Another 2 warm weeks & I will be sending.
Boron
Thank you for your kind words, but they are not deserved. However, I accept them gladly and I am eagerly waiting for the home grown Bay leaves. I saw that the Spring Ballet Season has started.
I was asked to bring the Haroset to the Seder I was attending. Now, as a vegetarian, it cn be difficult at a seder, so I decided to make mine good enough to actually eat like a fruit salad. So I made a yummy traditional apple haroset, with walnuts, honey, and Maniscevitz, and I also made a Sephardic recipe that was more like my Grandma's stewed fruit compotes. it was different but it went over well. It was made of figs, dates, and raisins stewed in wine, with roasted almonds added at the end.
I was asked to bring the Haroset to the Seder I was attending. Now, as a vegetarian, it cn be difficult at a seder, so I decided to make mine good enough to actually eat like a fruit salad. So I made a yummy traditional apple haroset, with walnuts, honey, and Maniscevitz, and I also made a Sephardic recipe that was more like my Grandma's stewed fruit compotes. it was different but it went over well. It was made of figs, dates, and raisins stewed in wine, with roasted almonds added at the end.
Yummy!
It sounds absolutely scrumptious! I used to make something similar for regular dessert, stewing the fruit (also dried apricots and prunes) in Orange juice to which I would add a piece of the peel, but no almonds or other nuts. I may make your recipe in the near future for dessert. Thank you for reminding me.
I guess I should have invited you to my Seder. :o)
Penzeys herb blend. www.penzeys.com -- -Barb, <http://www.jamlady.eboard.com> Updates in mid-April. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005.
A real Seder is an elaborate affair that's steeped in religious and cultural tradition. If you are curious, contact a local synagogue to find out if they can suggest a place where you can attend a Seder that's open to the public. Some synagogues and Jewish organizations hold a Seder that's open to the public.
Thanks. I might do that.
That's a good idea. I like seders, but am usually too shy to Angle Blatantly For An Invitation to one from my Jewish friends.
I thought I'd have time this year due to the "leap month" and thus the big gap between (western) Easter and Pesach, but I've been busy.
"Scharone" <[email hidden]> wrote in message news:[email hidden]...
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"Boron Elgar" <[email hidden]> wrote in message news:[email hidden]...
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On Sun, 24 Apr 2005 12:09:44 GMT, Dog3 <uhoh@ajfl;ajklsd;ajlds.nutz>
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Oh, I forgot to mention the gefilte fish made from scratch and served with red horseradish. Yummmm....
I am jealous.
Oh, boy do I miss that gefilte fish. No mom around to make it for me anymore, no decent place to even get it. The jarred stuff just does not compare.
You know, it's really not that hard to make. Especially if you have a
food
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processor.
I will be happy to share the recipe that I make every Rosh Hashanah and Pesach, that has everyone drooling. Just say the word and I'll post it.
Scharone
There are so many recipes for gefilte fish but I think the real quality stuff is made from a better quality of fresh water fish. I have had gefilte fish from the jar (UGH...pabulum); others made from fresh caught perch, bass, northern pike, among a few. The best I have enjoyed by far was made from walleye. This freshwater fish for those who have never had the opportunity to sample fresh caught is VERY sweet, very rich and very meaty. My ex-wife did a fabulous job with two fish I had caught the day before in Wisconsin (and kept in the live well until the slaughter). Unfortunately (or fortunately for me), her home still reeks from the cooking. She served it with both the beet juice reduced horseradish and the "white lightning" horseradish graded from my garden.
I will ask for the recipe though I suspect she will want something very expensive in return.
On Tue, 26 Apr 2005 15:40:28 GMT, "tuppy" <[email hidden]>
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"Scharone" <[email hidden]> wrote in message news:[email hidden]...
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"Boron Elgar" <[email hidden]> wrote in message news:[email hidden]...
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On Sun, 24 Apr 2005 12:09:44 GMT, Dog3 <uhoh@ajfl;ajklsd;ajlds.nutz> wrote: > >Oh, I forgot to mention the gefilte fish made from >scratch and served with red horseradish. Yummmm.... > I am jealous.
Oh, boy do I miss that gefilte fish. No mom around to make it for me anymore, no decent place to even get it. The jarred stuff just does not compare.
You know, it's really not that hard to make. Especially if you have a
food
Quoted message said:
processor.
I will be happy to share the recipe that I make every Rosh Hashanah and Pesach, that has everyone drooling. Just say the word and I'll post it.
Scharone
There are so many recipes for gefilte fish but I think the real quality stuff is made from a better quality of fresh water fish. I have had gefilte fish from the jar (UGH...pabulum); others made from fresh caught perch, bass, northern pike, among a few. The best I have enjoyed by far was made from walleye. This freshwater fish for those who have never had the opportunity to sample fresh caught is VERY sweet, very rich and very meaty. My ex-wife did a fabulous job with two fish I had caught the day before in Wisconsin (and kept in the live well until the slaughter). Unfortunately (or fortunately for me), her home still reeks from the cooking. She served it with both the beet juice reduced horseradish and the "white lightning" horseradish graded from my garden.
I will ask for the recipe though I suspect she will want something very expensive in return.
Rand
She is an ex...how much more expensive could it get?
Since I am the only one in the house who will even consider being in the same room as gefilte fish, I will not go out of my way to make it. My memories will grow ever more glorious, too. My mom would have liked that.
