Lynn from Fargo wrote:
> I'm bringing the Charoset to my temple's community/family Seder.
> There may be as few as 20 people or as many as 50 or more. This year
> I want to take several different kinds and put them out in pretty
> bowls with ingredient/origin labels. I have some nice Sephardic
> recipes but really only one Ashkinazik recipe (The one I made up 30+
> years ago when I became Jewish.)
>
> Please, if you have a really good or really unusual or exotic recipe
> would you share it? It doesn't need to be Kosher l'Pesach
>
> If you post a recipe please tell me how you want the origin labeled:
> country? culture? your name? your bubbie's name, your imah (or abba),
> your screen name? your city? your synagogue? nothing?
>
> Todah Rabbah,
> Lynn b' Fargo
> thirty days until First Seder!

While everyone is on the subject of seder food, I've been making 15+ lbs of
Nach Waxman's Brisket (Silver Palate, minus the flour) for one of the two
main courses for my church's seder for umpteen years. (We're UUs. A Jewish
member officiates. We don't pretend to be Jews, but honor the tradition, for
those who are concerned about cultural appropriation. We use a social
justice-oriented Haggadah.) I'm thinking about the possibility of doing
something with boneless chicken breasts, which are frequently available for
under $2 per pound, instead. The other main course is cold poached salmon
with dill sauce, also prepared by me. (As you will have gathered, we observe
the Passover rules around leavening and grains, but not kosher meat/dairy.)

Anyway, I know that a whole roast chicken would be perhaps more traditional,
but too hard to serve to 40+ people buffet style. Any thoughts on the
subject of chicken breast preparations?