|Tina Wasserman's Passover Seder "To-do" List|
Tina Wasserman, award winning author, cooking instructor and Kosher cook, shared her Passover Seder "to-do" list with KosherEye. Fascinating to read how a cooking expert plans each step of the Seder. We know we can learn a lot from her. Thank you Tina!
TO Do LIST BEFORE SEDER
• Set table with silver, glasses
• Prepare 30 slices of horseradish, 30 pieces of arugula and dust balls of charoset in some powdered cinnamon
• Place Halek in a few black glass bowls
• When apple charoset comes place some in colorful glasses (above freezer) on the table with a dollop of each at each place setting on the right
• Before Seder starts, there should be a sample of each of the three charoset on each plate to the right of the bowl and a sprig of arugula as well.
• Each table should have a plate with Matzo on it
• Prepare two or three plates with tomatoes, carrots, and pepper strips on it with a little dish of Russian dressing in the center
• Place water and a sprinkling of salt in each bowl at place settings-eggs will arrive with guest and then slice and place in bowls
• Pour water into glasses
• Get wine ready and serve initially at Seder offering each person a variety of choices
WHILE SEDER IS GOING ON:
Place gefilte fish on a leaf on individual small plates and then also place 1 thin slice of fish terrine on the plate as well.
• Heat soup
• Heat two meat dishes can be kept in casseroles but clean up rim of lamb
• Place cranberry sauce in a dish
• Slice Turducken in half lengthwise and then slice crosswise into pieces. Place on silver platter and keep warm
• Heat carrots and serve in that dish
• Make quinoa-make sure to rinse in cold water first and then cook like rice –2 cups quinoa, 4 cups rice a little salt 15 minutes or until tender
• Warm asparagus in micro or warming drawer and then place in silver server sprinkled with lemon gremolata
WHILE PEOPLE ARE EATING
• Set out non-frozen desserts and dessert plates and heat water for tea
THANK YOU-COULDN’T DO IT WITHOUT YOU!!!
Tina Wasserman is the author of Entree to Judaism: A Culinary Exploration of the Jewish Diaspora. Visit Tina at CookingandMore.com.