We've been doing a Seder for 30-40 for the past 20 years. Some of our favorites are Gefilte Fish made 1/2 with salmon and 1/2 with mixed white fish. Being in the Pacific NW, we get great salmon and it adds a wonderful flavor. I've been using the Raymond Sokolow recipe from the Jewish American Kitchen. Scarlet Chicken and Middle East Lamb Shoulder with Saffron and Herbs from Zell Schulman's Let My People Eat are both huge crowd pleasers. I would prefer using leg of lamb, as the shoulder can be very gristly, but it's not Kosher and I have some guests who only eat Kosher meat. The chicken has dried cranberries and cherries with oj and sherry, yum. After trying many different Matzoh Ball recipes over the years, we all seem to like the Manischevitz Matzoh Ball mix the best. Good flavor, fluffy, not a lead lump. I've tried various vegetable side dishes, but am always looking for new ones. For dessert, I've tried some in the food magazines each year. Has anyone else noticed that none of the March issues had any mention of Passover? I think the editors did not bother to look at the calendar.
