Neighbor News
Shelter in Place-Enjoy Passover Dinner at Home from Prairie Grass
Pre-Order your Passover Dinner by Sunday Evening, April 5 for Curbside Pickup on Wednesday, April 8 at Prairie Grass Cafe
While many families have cancelled or postponed their annual Passover celebration, there’s no reason not to enjoy a small immediate family dinner with traditional Passover food. You may choose to make the Haroset yourself, but Prairie Grass Cafe (601 Skokie Blvd., Northbrook, 847-205-4433) is cooking the Brisket (or Chicken) with Cauliflower Mash & Roasted Carrots, Matzo Ball Soup (using cookbook author Joan Nathan’s Matzo Ball recipe), and Flourless Chocolate Cake ($75 for two portions) for you. All you must do is order before Sunday evening, April 5 and pick up curbside at Prairie Grass Cafe on the first night of Passover, Wednesday, April 8. The first 40 orders will receive a complimentary pre-roasted lamb shank for your seder plate.
Wines by the bottle are also available at Prairie Grass Cafe. “We are offering all of the wines on our list for 50 percent off,” says Rohit Nambiar, Prairie Grass Cafe, co-owner and wine program director.
Passover Package Dinner for Two!
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Matzo Ball Soup
Matzo
Find out what's happening in Chicagofor free with the latest updates from Patch.
Pint of Chopped Chicken Liver
*Brisket with Cauliflower Mash & Roasted Carrots
Flourless Chocolate Cake
(each Passover Dinner serves two people)
$75
*roasted chicken instead of brisket upon request
Wednesday, April 8th we will only be offering our Passover Dinner.
We will not have our full menu.
Pre-order by April 5 for Curbside Pick Up at Prairie Grass Cafe.
Visit prariegrasscafe.com to see what we are cooking!
Check the Prairie Grass Cafe Facebook, Instagram and Website for updates.
American Haroset Recipe - Courtesy of Joan Nathan, Jewish Cooking in America
The following haroset recipe is the most common one made in the United States. What makes it American is the pecans rather than walnuts or almonds used in Europe.
6 large apples
2 tablespoons sugar(about)
1 teaspoon cinnamon
¼ cup sweet wine
½ cup chopped pecans
- Core and quarter apples
- Put the apples in a food processor with the remaining ingredients. Process in pulses, leaving a bit of a crunch to the mixture. Adjust seasoning.
Yield: about 5 cups (P)
Note: In Shreveport, LA, Isabelle Goldman uses sherry as her wine and adds raisins. Her recipe came from Alsace in the 1830s.
