TO COOK OR NOT TO COOK? That is the question!
Not everyone has the inclination or the time to prepare holiday meals, especially those that require a lot of sorting through recipes we may use only once a year.
Here are some ideas for resources if you would like to order items for your Passover Seder on April 6 or the week of Passover April 7-14. It is far from comprehensive, rather an overview of some great choices in both CT. and NYC.
I provide both strictly kosher choices and some that are not, with an understanding that my readers come from a wide range of lifestyles and viewpoints on this issue.
Check deadlines carefully so you won’t be disappointed if cooking is really not your thing. Or maybe you can reduce your load by ordering part of your meal and arranging items on those lovely platters of yours? You know how to make it look good!
Please share resources in the comment section below.
Fairway Market in Stamford is offering their largest ever Glatt Kosher menu of fully prepared items under the direction of kosher catering Chef, Rebecca Martin.
Dishes range from traditional items like slow roasted brisket with wine braised veggies (hormone and antibiotic free) to Pekin duck with apple onion chutney.
Plenty of sides (sweet potato tzimmes anyone?), soups and parave desserts like praline chantilly cake or chocolate mousse cake are available, too. Order by April 1.
Prime Butcher Baker, newly opened on the UES of Manhattan, is offering a vast menu of world flavors ranging from Moroccan style salmon to boneless stuffed capon with apricot farfel dressing. There are many salads and sides including items like hearts of palm salad and Lebanese potato salad.
Prime Sweets by Lauren are baked on the same premises and they are all parave. Try the flourless chocolate truffle cake or almond frangipane for some elaborate items that you may not want to bake yourself.
Deadline is April 2 and Prime Butcher Baker is under strict glatt kosher supervision.
For those who seek some relief in the kitchen but are not kosher, try Aux Delices: Foods by Debra Ponzek. There are three locations in CT and their deadline is April 4 at midnite.
Their menu includes lighter, less traditional items like Spring Vegetable Soup with basil pesto and citrus roasted salmon with spring pea sauce.
Sides run the gamut from traditional to not so, but I like the sound of cauliflower and leek kugel with almond and herb crust.
Their dessert menu includes flourless items like bittersweet chocolate mousse in chocolate tulip cups and the simpler, honey, nut and orange torte.
Gefilteria in Brooklyn has JUST opened and calls itself a “Boutique producer of traditional old world foods and a laboratory experimenting with local ingredients and new flavors.”
Items include Gefilte fish kits, using sustainably sourced fish and other ingredients to make your own loaf.
They also sell pickles and kraut, borscht, and carrot horseradish. Their online store is now taking orders.
Cake Suite in Westport will be offering a selection of cakes in the spirit of Passover. Almond and orange bundt cake and flourless mocha ganache decadence are among owner/baker Michelle Klem’s highlights.
Collyer Catering in Westport, with a great takeout shop (or intimate party space) in the front, is offering a full menu including chicken soup, chock full of veggies or light with matzah balls.
Among the entrees are leg of lamb with rosemary and lemon and chicken tagine. Sides and sweets complete the menu. Orders must be placed by April 3.
Watch for more recipes as Passover approaches!
- 1 lb checked and washed asparagus, trimmed and peeled
- 8 oz checked and washed shiitake mushrooms, stems removed, thickly sliced
- 1 oz freshly squeezed lemon juice
- 3 oz Fairway extra virgin olive oil
- 1 tbl checked and washed fresh thyme, minced
- 1 clove garlic, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper, ground
- Preheat oven to 375 degrees.
- Whisk together the lemon juice, olive oil, thyme, garlic, salt and pepper.
- Toss shiitake mushrooms with half the dressing and place on a sheet pan.
- Toss the asparagus with the remaining dressing and put on a separate sheet pan.
- Roast asparagus and mushrooms in a 375 degree oven for 15 minutes until just starting to brown on the edges.
- Fan asparagus on a serving plate, top with shiitake mushrooms and serve warm.