Passover 5780 - 2021 Menu

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PASSOVER 5780 - 2021 MENU SERVING THE KOSHER WAY SINCE 1976 894 PROSPECT ST. GLEN ROCK NJ 201 445-1186 UNDER THE SUPERVISION OF RABBI DR. BERNHARD ROSENBERG - BEHR KOSHER SUPERVISION WWW.KOSHERNOSH.COM WWW.FACEBOOK.COM/KOSHERNOSH Qty APPETIZERS PRICE QTY SIDE DISHES PRICE MATZA FARFEL W/ MUSHROOMS & ONION HOME MADE CHICKEN SOUP OVEN ROAST POTATO MATZO BALLS SWEET MATZA PUDDING Lg Sm GARDEN VEGETABLE SOUP GEFILTE FISH Old Fashioned loaf SL ROAST VEGETABLE GEFILTE FISH Regular POTATO PUDDING Lg Sm RED HOT HORSERADISH 8 oz. MATZA VEGETABLE STUFFING Lg Sm MEDIUM STUFFED CABBAGE STUFFED DERMA (KISHKA) CHOPPED LIVER for a Schmear VEGETABLE PANCAKES VEGETARIAN CHOPPED LIVER POTATO PANCAKES SPANISH EGGPLANT ROASTED SWEET POTATO PICKLED HERRING FILLET MAIN DISHES CARROT TZIMMES OVEN ROAST TURKEY BROCCOLI SOUFFLÉ Lg Sm SLICED WHOLE SPINACH & CAULIFLOWER SOUFFLÉ Lg Sm OVEN ROAST TURKEY BREAST CRANBERRY Sauce CRANBERRY Relish BRISKET OF BEEF - SLOW COOKED HAROSET OVEN ROAST CHICKEN BEETS SALAD Lg SWEET & SOUR STUFFED CABBAGE CUCUMBER SALAD STUFFED ROAST BREAST OF VEAL HEALTH SALAD STUFFED CORNISH HENS ISRAELI SALAD COLE SLAW ISRAELI POT ROAST POTATO SALAD STUFFED BREAST OF CAPON (VEGETABLE) PICKLES SOUR NEW ROAST L.I. DUCK AL A ORANGE TOMATOES PEPPERS MEAT OR TURKEY LOAF BAKED GOODS CRANBERRY CHICKEN MATZA EGG MATZA HUNGARIAN GOULASH HONEY CAKES CHICKEN MEAT BALLS SPONGE CAKES CHICKEN MARSALA MARBLE CAKES LAYER CAKES SEDER PLATES MACAROONS LAST NAME PHONE PICK-UP DATE TIME WE CLOSE ON SATERDAY MARCH 27th AT 1 PM - REOPEN ON MONDAY APRIL 5th AT 8 AM .

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OK PASSOVER PRODUCTS FOOD GUIDE 2020 ALCOHOLIC BEVERAGES Aluminum 10" Round Pan Multipeel (O) Barkan Wine Cellars Ltd
OK PASSOVER PRODUCTS FOOD GUIDE 2020 ALCOHOLIC BEVERAGES Aluminum 10" Round Pan Multipeel (O) Barkan Wine Cellars Ltd. Aluminum 3lb Large Oval Bakin Nalo Faser / Fibrous- cellulose Givon Vodka Aluminum 4 4/5" Round Pan casings with paper (O) Courvoisier SAS Aluminum 5lb X-large Oval Bak Nalo Ferm (O) XO Cognac Courvoisier Size: Aluminum 8" Angel Tube Pan Nalo Kranz-pure cellulose casings 700ml Lot: L9162JCG01, Aluminum 8" Round Pan (O) L6202JCG05 Aluminum Medium Oval Baking Nalo ML-pure cellulose casings Le Cognac de Napoleon P (O) XO Cognac Courvoisier Size: Nicole Home Collection Nalo M-pure cellulose casings 700ml Lot: L9162JCG01, (O) 8" Square Cake Pan Aluminum L6202JCG05 Nalo Net-fibrous casing with net 9" Square Deep Cake Pan- Matar Winery (O) alumin Arak Nalo Schmal / Cellulose- pure Aluminum 10" Angel Tube Royal Wine Corporation cellulose casings (O) Pan Alfasi - Mistico (MV) Nalo Top - cellulose casings with Aluminum 10" Round Pan ALUMINUM WRAP PRODUCTS paper (O) Aluminum 3lb Large Oval Bakin Betty Crocker NaloFashion (O) Aluminum 4 4/5" Round Pan 25Sq ft Aluminum Foil (O) OSKUDA 2101 (O) Aluminum 5lb X-large Oval Bak 37.5Sq ft Aluminum Foil (O) Pergament (O) Aluminum 8" Angel Tube Pan 75Sq ft Aluminum Foil (O) Rona (O) Aluminum 8" Round Pan Formula Brands Inc. Ronet (O) Aluminum Medium Oval Baking 25Sq ft Aluminum Foil (O) Rotex (O) P 37.5Sq ft Aluminum Foil (O) Texdalon (O) AROMATIC CHEMICALS 75Sq ft Aluminum Foil (O) Texdalon KSB - Semi Finished Crown Chemicals Pvt. Ltd. Guangzhou Huafeng Aluminum (O) Piperonal Foil Technologies Co Ltd.
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Passover 2020 Catering Packages Minimum 4 People ORDERS DUE by WEDNESDAY, APRIL 1
Passover 2020 Catering Packages Minimum 4 People ORDERS DUE BY WEDNESDAY, APRIL 1 Each Package Includes: 1 Box Matzah Chicken Soup with Matzah Ball Gefilte Fish with Purple Horseradish Choice of Salad Rosemary Fingerling Potatoes, Mashed Potato, Potato Gratin, or Potato Kugel Roasted White Asparagus, Baby Carrot, & Cauliflower Medley Choice of Entrée Chicken $40/person Roast Chicken, BBQ Chicken, Pargiot (+$2), Honey Garlic Thigh (+$2) or Lemon French Breast (+$4) Fish $43/person Pan Seared Salmon, Teriyaki Salmon, Pan Fried Flounder, or Halibut (+$8) Meat $46/person Spanish Meatballs, Boeuf Bourguignon, Smoked Brisket (+$2), French Onion Brisket (+$2), or Marinated London Broil (+$2) Duet of Chicken & Meat $55/person Chicken, Meat, & Fish $64/person ***INDIVIDUALLY PACKAGED MEALS AVAILABLE UPON REQUEST*** Adam Rafalowicz, Catering Manager C: 914-391-9050 [email protected] 108 Prospect Street Stamford CT 06901 W: 203-614-8777 www.613restaurant.com Passover 2020 Catering Menu A la Carte ORDERS DUE BY WEDNESDAY, APRIL 1 Soup Chicken Chicken Vegetable Soup - $14.99/qt Pargiot - $22.99/lb Potato Leek Soup - $14.99/qt Grilled BBQ Chicken - $20.99/lb Quinoa Vegetable Soup - $14.99/qt Honey & Garlic Chicken Thigh - $22.99/lb Matzah Ball - $2/each Fried Chicken Cutlet - $20.99/lb Teriyaki Chicken - $20.99/lb Salad Whole Roast Chicken - $17.99/each Prices Per Bowl 64oz/128oz Lemon French Breast - $24.99/lb Caesar Salad - $30/$55 Roasted Beet Salad - $30/$55 Meat Mixed Greens Salad - $30/$55 Smoked Texas Brisket - $32.99/lb Kale & Quinoa
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g PASSOVER DATE g Date on Common Calendar Jewish Year . APRIL 3 1969 5729 APRIL 21 1970 573D APRIL 10 1971 5731 MARCH 3D 1972 5732 APRIL 17 1973 5733 APRIL 7 1974 5734 MARCH 27 1975 5735 J J J f I N D E X r r Tbl TABLESPOON Tsp TE ASPOON IA 12A SALADS MOULDS GARNISHES LUNCHEON 1. Garnish 13. Potato - Starch Blintzes 2. Beet Salad 14. Blintzes 3. Beet Mould 15. Fillings (a) Meat (b) Liver 4. Cranberry Jello Mould 16. Fillings (c) Choese (d) Vegetable 17. Cheese KreplCl ch 4A 18. Cheese Mbtza Pancckes SOUPS G;I.RNISHES 19. Cheese Latkes 20. Mat za I-1eal Latkes 5. Beef-Stock Soup 21. Potato Latkes 6. Chidkon Soup 22. Matzo Brei (Fried Matza) 7. Meat Borscht 23. Cheese I\ilushroom Puff 8. Rhubarb Borscht 24. Eggplant Casserole 9. Caft,'} lis 10.Toasted Farfel 11.K:1.edlach 12.Matza Balls " \ 2411. 3611. FISH SIDE DISHES & VEGETABLES 25. Gefilte Fish 37. Harvard Beets 26. Gelfilte Fish 38. Ch8roset 27. Sweet ~md Sour Fish 39. Carrot Tzimmes 28. Pickled Fresh Salmon 40. Knishes 41. Potnto & Meat Knishes 42. Side Dish of Matza Balls 2811. and Vegetables .. , :f\1E.r\ T nnd FOVIL 43.0rnnge Glazed Sweet Potatoes < • " 44. Vogetc.ble l Side ..Dl·sh .' 29. Beef Casserole 45 Kuglach (Matza Meal) 30. Potato Topped Beef Loaf 4&. Farfel Kuglach (Popovers) 31. Hot Dog Dish 32. Stuffed Ve~l Brisket 33. Matza Meal Turkey Stuffing 34. ftlJD t za Turkey Stuffing 35. Fnrfel Chicken Stuffing 36. Orange Glaze for Fowl I N D E X 601.
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Matzo Farfel Muffins
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Thyca Cookbook 7Th Edition 112610
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Low-Iodine Cookbook by Thyca: Thyroid Cancer Survivors Association
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Western Reserve Area on Aging
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Sweets from the Middle East (Part 1)
VOLUMEVOLUME XVI, XXIV, NUMBER NUMBER 4 4 FALL FALL 2000 2008 Quarterly Publication of the Culinary Historians of Ann Arbor Sweets from the Middle East (Part 1) This decoratively carved wooden mold is used in making ma'moul, kleicha, and other famous Arab pastries, including the dill cookies shown here. Photo courtesy of Nawal Nasrallah from her book Delights from the Garden of Eden: A Cookbook and a History of the Iraqi Cuisine. Turn to page 4 inside for Prof. Nasrallah’s article about kleicha. REPAST VOLUME XXIV, NUMBER 4 FALL 2008 Editor’s Note on Baklava Second Helpings Allowed! Charles Perry, who wrote the article “Damascus Cuisine” in our last issue, was the editor of a book Medieval Arab Cookery (Prospect Books, 2001) that sheds further light on the origins of baklava, the Turkish sweet discussed by Sheilah Kaufman in this issue. A dish described in a 13th-Century Baghdad cookery Sweets from the manuscript appears to be an early version of baklava, consisting of thin sheets of bread rolled around a marzipan-like filling of almond, sugar, and rosewater (pp. 84-5). The name given to this Middle East, Part 2 sweet was lauzinaj, from an Aramaic root for “almond”. Perry argues (p. 210) that this word gave birth to our term lozenge, the diamond shape in which later versions of baklava were often Scheduled for our Winter 2009 issue— sliced, even up to today. Interestingly, in modern Turkish the word baklava itself is used to refer to this geometrical shape. • Joan Peterson, “Halvah in Ottoman Turkey” Further information about the Baklava Procession mentioned • Tim Mackintosh-Smith, “A Note on the by Sheilah can be found in an article by Syed Tanvir Wasti, Evolution of Hindustani Sweetmeats” “The Ottoman Ceremony of the Royal Purse”, Middle Eastern Studies 41:2 (March 2005), pp.
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Kosher Passover Menu
KOSHER FOR PASSOVER CATERING MENU 2016 GLATT KOSHER UNDER THE SUPERVISION OF THE KOF-K WWW.FAIRWAYMARKET.COM/CATERING Kashrus guaranteed when sealed with Kof-K tape and labeled kosher for Passover. Complete Passover Dinner PASSOVER BEGINS THE EVENING OF FRIDAY, APRIL 22, 2016 Seder orders must be placed by Sunday, April 17, 2016. Manhattan orders are delivery only; delivery rates apply. Orders outside of Manhattan pick-up only. Order pick-up and delivery windows are: 8-11am, 11am-2pm and 2-4pm on April 21 and 8-11am on April 22. Orders may be placed throughout the remainder of Passover with 48 hours notice. Minimum order $75. Products in this menu are produced in an environment with tree nuts, peanuts, eggs, soy, wheat (matzo) and fish. S TARTERS Chicken soup with matzo balls Gefilte fish horseradish ENTRÉE select one Beef brisket gravy Chicken breast with dried fruit and vegetables SIDES Potato kugel Roasted vegetables Sweet vegetable tzimmes DESSERT Chiffon cake orange or chocolate KOSHER FOR PASSOVER | 3 Starters SEDER PLATE APPETIZERS two-pound minimum parsley, horseradish, haroseth, lamb shank, roasted egg HAROSETH GEFILTE FISH horseradish SOUPS SALMON GEFILTE FISH CHICKEN SOUP horseradish WITH MATZO BALLS CHOPPED LIVER MATZO BALL ROOT VEGETABLE PUREE 4 Entrées BEEF BRISKET gravy POACHED CHICKEN BREAST dried fruit and vegetables HERB-ROASTED CHICKEN CORNISH HEN citrus, herbs & gravy SLICED TURKEY BREAST gravy GRILLED SALMON FILLET herb & nut pesto KOSHER FOR PASSOVER | 5 Sides FARFEL STUFFING mushroom, carrot, celery, onion APPLE
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| Savor Seder 10/27/14, 10:36 PM
| Savor Seder 10/27/14, 10:36 PM Send to printer Close window Savor Seder BY ANNABEL COHEN BY MARVIN SHAOUNI Passover (beginning on April 20) observes the exodus of Hebrew slaves from Egypt. The traditional Seder meal, which is served on the first two nights of the eight-day holiday, follows a defined menu. Annabel Cohen offers these tips for serving Seder with a culinary twist. 1. Rather than trying to create baked goods with matzo cake meal, think beyond traditional flour cakes. Flourless tortes or pies with meringue crusts are perfect for Passover. 2. Toasting matzo or matzo farfel imparts a nutty, earthy flavor. Substitute them in recipes such as traditional bread stuffing, rice pilaf, or kugel. 3. Adding fresh herbs, fresh baby spinach, roasted garlic, and dried/roasted tomatoes enlivens traditional savory dishes, even Bubbe’s mashed potatoes. Also try adding fresh lemon juice and chopped dill to gefilte fish or matzo balls. 4. Since most people observe Seder for two nights and the holiday lasts for a week, think outside the matzo ball and look for other ways to enjoy Passover food. For example, puréed all-vegetable soups are rich and hearty meal additions. http://www.hourdetroit.com/core/pagetools.php?pageid=4425&url=%2FHour-Detroit%2FApril-2008%2FSavor-Seder%2Findex.php&mode=print Page 1 of 3 | Savor Seder 10/27/14, 10:36 PM 5. Since many Passover foods are brown or beige, adding color will make foods more appealing. Consider chopped parsley, chives or scallions, fresh-fruit garnishes, and chopped red or yellow bell pepper.
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