Cucumber Cabbage Salad

April 15, 2019

Add this Cucumber Cabbage Salad to your Easter or Passover menu. Fresh dill adds bright spring flavor to this crunchy salad.

Seder Plate

April 21, 2016

This afternoon I was down in the west village and stopped into Citarella Gourmet Market on 6th Avenue. The place was packed to the gefilte fish with midday shoppers who seemed to be mostly shopping for tomorrow evening’s Passover dinner. I was surprised to see that they were selling prepared Seder Plates complete with hard-boiled egg, lamb shank bone, haroseth, horseradish, parsley, and watercress. Just goes to show that I learn a lot when I leave my apartment and go on little adventures in the city.

Passover Menu Ideas

April 3, 2015

Passover Menu Ideas

If you’re wondering what to serve for Passover here are some handy menu ideas.

Soups & Appetizers
Matzo Ball Soup
Matzo Balls
Chopped Chicken Liver

Side Dishes
Quinoa Salad (Avocado, Mandarin Oranges, Toasted Walnuts, Citrus Vinaigrette)
Spiced Applesauce
Potato Kugel
Potato, Carrot & Prune Tzimmes
Walnut, Fig & Apple Haroset
Potato Latkes
Haricots Verts With Wild Mushrooms
Mélange Of Asparagus, English Peas, Carrots & Pearl Onions
Honey Roasted Baby Carrots

Main Courses
Black Angus Brisket With Caramelized Pearl Onions & Dried Apricots
Roasted Salmon With Mango Pineapple Salsa
Brined & Roasted Turkey Breast With Peach Cranberry Chutney
Roasted Chicken Breast With Apricot Ginger Glaze

Baked Apples Stuffed With Walnuts & Dried Cranberries
Individual Pavlovas (Flourless Meringue Shells Filled With Lemon Curd & Fresh Berries)
Chocolate Truffle Cake
Apple Walnut Honey Cake With Matzo Crust
Chocolate Covered Matzos
Flourless Assorted Macarons (Lemon, Raspberry & Peach)

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen

Easter Menu Ideas

March 30, 2013

Easter 1Easter Menu Ideas

The greatest feast of the Christian Church takes its name from that of Eastre, the Anglo-Saxon goddess of the dawn.  The feast, however, has another name, the Pasch, the Greek word coming from the Hebrew pesakh, the Passover.  This is the term for the feast which is used in nearly every language except English and German, but even these two languages use the words Paschal candle and Paschaltide.  In the churches of the Eastern Orthodox the feast of Easter comes somewhat later than in the Western calendar, but the observance is as great, if not greater.  Here are some Easter feast ideas that may be useful in your home this Sunday.

Easter Breakfast Or Brunch

Mini Frittatas: Cheddar, Asparagus, Sun-Dried Tomato, Swiss, Bacon or Mushroom

Spring Onion Quiches With Gruyere Cheese: Cooked Leeks & Onions With Cheese & A Savory Egg Custard Baked In A Tart Shell

Asparagus, Arugula & Goat Cheese Quiche:  Asparagus, Baby Arugula & Goat Cheese Mixed With Egg Custard Baked In a Flaky Crust

Fresh Fruit Platter:  Sliced Cantaloupe, Honeydew, Watermelon , Pineapple, Grapes & Berries

Easter Appetizers

Asparagus Rolled In Pancetta

Mini Spinach & Ricotta Calzone


Crudites Platter:  Celery, Broccoli, Cauliflower, Green & Yellow Squash, Sliced Cucumbers, Red/Yellow/Green Bell Peppers, Grape Tomatoes And Baby Carrots

Cheese Platter:  Classic American & European Cheeses Cubes & Wedges For Snacking.  Serve With Almonds & Crostini

Shrimp Cocktail:  Cook, Devein & De-shell Large Shrimp Serve with Lemons & Cocktail Sauce

Smoked Salmon Platter:  Sliced Salmon With Chopped Red Onions, Capers, Cornichons, Mustard Sauce & Horseradish Sauce

Whole Boneless Poached Salmon:  Poached In White Wine With A Light & Creamy Dill Sauce


Spring Pea & Onion Soup:  Pureed Spring Pea & Onion Soup Made With Celery, Leeks, Garlic & Thyme

Carrot & Fennel Soup:  Carrots, Fennel & Tomatoes Cooked In Vegetable Broth.  Pureed Smooth

Salads & Side Dishes

Shrimp, Spring Pea & Morel Salad:  Shrimp With Crispy Spring Peas, Morel Mushrooms & Tomatoes Lightly Tossed In A Lemon Vinaigrette

Golden Beet, Radish & Frisee Salad:  Golden Beets, Radishes, Frisee Served With Goat Cheese, Pecans & Champagne Vinaigrette.

Grilled Asparagus:  Marinate In Olive Oil & Kosher Salt.  Grill

Gnocchi, Peas & Pancetta:  Gnocchi, Peas, Panchetta, Ricotta Salata, Baby Arugula & Lemon Zest


Honey Spiced Turkey Breast: Brine, Slow Roast Finished With Spices & Honey Glaze

Apricot Bourbon Glazed Ham:  Apricot Jam, Honey, Dijon Mustard & Bourbon Combined & Poured On Top Of Ham Then Baked

Victoria’s Apricot Pork Tenderloin

Rosemary Rubbed Leg Of Lamb:  Boneless Leg Of Lamb Marinated In Olive Oil & Herbs Then Roasted To Medium Rare

Grilled Salmon With Crispy Potato & Leek Fondue:  Grilled Salmon Topped With Melted Spring Leeks With A Touch Of Cream & Crispy Fingerling Potatoes

Rack Of Lamb: Roasted With A Variety Of Spices


Carrot Cake With Cream Cheese Frosting

Chocolate Cake

Yellow Cake With White Chocolate Ganache

Victoria’s Caramel & Chocolate Pecan Bars

Fruit Tarts

Hot Cross Buns


Happy Passover

March 25, 2013

Passover 2Tiny New York Kitchen Wishes You A Very Happy Passover

Passover Menu Ideas

March 24, 2013

Passover Menu Ideas

March 25 to April 2

There can be something wonderfully reassuring about sitting down to a dinner so traditional that you will know exactly what to expect.  Each family has their own traditions and favorites.  They’ve stood the test of time and families look forward to them year after year.

Seder Plate:

Hard Boiled Egg

Shank Bone



Parsley Bouquet



Apple & Walnut Haroset

Persian Haroset

Gefilte Fish With Horseradish

Traditional Gefilte Fish With Carrots & Aspic Served With Matzoh

Traditional Chopped Liver

Pickled Herring In Onion & Sour Cream Sauce

Smoked Whitefish Salad

Herring Salad

Crudité of Fresh Raw Vegetables With Dip

Imported Cheese Board Garnished With Fresh Fruit

Chicken Soup With Matzoh Balls

Roasted Salmon

Traditional Brisket With Gravy

Filet of Beef

Roasted Whole Capon With Rosemary & Shallots

Roast Chicken

Free Range Turkey

Whole Boneless Fresh Turkey Breast

Rolled Spit Roasted Turkey Breast

Smoked Fish Platters With Olives, Capers & Lemons

Smoked Salmon Platter

Whole Boneless Large Whitefish

Matzoh Stuffing With Mushrooms & Caramelized Onions

Tzimmes of Sweet Potatoes, Carrots & Butternut Squash

Potato Pancakes With Applesauce

Potato Kugel

Spinach Kugel

Steamed Spring Vegetables With Dill

Herb Roasted Beets

Sautéed Root Vegetables (Turnips, Parsnips, Carrots, Haricots Vert & Wild Mushrooms)

Steamed Asparagus

Glazed Brussels Sprouts & Pearl Onions

Green Beans With Roasted Garlic

Lemon Meringue Cake

Chocolate Torte

Chocolate Almond Cake

Chocolate Glazed Orange Cake

Walnut Date Torte


Raspberry Filled Yellow Cake

Orange & Lemon Sponge Cake

Sliced Fruit Platter

Fruit Salad

French Macaroons

Coconut Macaroons

Almond Macaroons

Meringue Clouds


NOTE:  For Baking Desserts Use Almond Flour, Kosher Potato Starch, Matzo Cake Meal or Matzo Meal As Substitutions.  Check Recipes To Determine Which Are The Best Substitutions.




Preparing The Seder Plate

March 22, 2013

Preparing The Seder Plate

Passover is almost here and if you are Jewish then it’s time to think about preparing the Seder plate.  The foods are symbolic and are arranged on a specific Seder plate which is called k’arah in Hebrew.  Some of these symbolic foods are eaten and some are not.  Throughout the years these plates have been made from silver, pewter, brass, painted porcelain and glass with specific indented compartments for the ceremonial foods.  If you don’t have a Seder plate then you can display the foods on a pretty tray or platter with decorations of fresh spring blossoms or herbs.  If you are having quite a few quests then you may want to have a second Seder plate for the other end of the table. 

The traditional Seder plate items include:

Karpas:  A vegetable to celebrate spring and rebirth.  This vegetable usually is a green vegetable such as celery, sweet lettuce or a spring herb such as parsley or chervil which symbolizes the beginning of new life.  Some use a boiled potato as a reminder of a harsh early spring. 

Maror:  This symbolizes the misery of the Israelites’ slavery and oppression.  This is a bitter herb that varies from community to community or even from one family to another.  Ashekenazim like to use either ground or sliced fresh horseradish root or romaine lettuce.  Sephardim like to use bitter greens such as endive, escarole, chicory, sorrel, arugula, dandelion, purslane, celery leaves or watercress.  Maror is eaten by all at the table so you may want to put extra in a separate bowl. 

Haroset:  Haroset is the fruit and nut dip that is symbolic of clay or mortar that the Israelites used to construct the pyramids.  Kids like to sculpt it into pyramid shapes if the haroset is stiff enough.  Some people like to serve two or three different types of harosets symbolizing the diverse Jewish communities. Haroset usually consists of quartered, grated or chopped apples, walnuts or almonds, ground cinnamon and kosher grape wine or grape juice.  The consistency tends to be more like a paste. 

Hazeret:  Many Seder plates have a second place for another bitter herb in addition to the maror.  This additional bitter herb is to be used in the traditional Hillel sandwich which is a matzoh with a filling of haroset and bitter herbs.

Zeroa (Forearm):  This is a roasted lamb shankbone that symbolizes the ancient Paschal lamb sacrifice in the Temple.  It also symbolizes the protective arm of God.  The Israelites marked their doorposts with blood from the lamb that was slaughtered on the eve of the Exodus.  Seeing this sign, the Angel of Death “passed over” their homes, keeping them from God’s tenth and final plague (the slaying of the firstborn males).  Some use a poultry wing or neck.  Vegetarians may use a beet.  A friend of mine, who is not a meat eater, told me that last year she cut out a picture of a shankbone and placed it in the proper place on the Seder plate.  Zeroa is typically not eaten at the Sedar. The shankbone is roasted and scorched to symbolize the burnt sacrificial offering. 

Beitzah:  This is a roasted egg which is the symbol of the festival sacrifice of each Jew brought to the ancient Temple.  It is also a symbol of spring, mourning and rebirth.  The egg is also not eaten during the Seder service. Hard boil an egg and then wrap it, still in the shell, in a foil.  Place it in a hot oven until it is lightly charred.  Make sure to hard boil the egg first or you will have quite a mess on your hands.

Another symbolic item on the Seder table, not on the Seder plate, is a plate of three whole matzot, which are stacked and separated from one another by cloths or napkins.  The middle matzah is broken and half of it put aside for the afikoman (after the meal or dessert).  The top and other half of the middle matzot is used for hamotzi (blessing over the bread).  The bottom matzah is used for the Hillel sandwich.

A bowl of salt water is used for the first “dipping” of the Seder.  It is not traditionally part of the Seder plate, but it is placed next to it.  Sometimes the bowl of salt water is used as one of the six items, omitting haroset. 

Potato Peels:  Survivors of the Holocaust and their children began including potato peels as a symbol of the Holocaust and today’s hunger and famines.  It was a blessing to have a potato peel as it could mean the difference between life and death in the concentration camps.  For many Jews who fled the famines of Ethiopia it was the potato that was the first food tasted when they immigrated to Israel. 

Orange:  Some new Seder plates have an additional place for an orange.  Theologian Susannah Heschel, “Orange on the Seder Plate,” talks about the ritual that she created based on a story that she had read in a feminist Haggadah.  She asked everyone to take a tangerine segment, say the blessing over it and eat it to symbolize solidarity with Jewish lesbians and gay men as well as others who are marginalized within the Jewish community. 


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