Stefanie Plum asked a question what is your favorite food for a fall feast? Here's my answer,
Chocolate and fall fruits are my favorite fall foods. Chocolate is year around staple! Apples and pomegranates are 2 great fruits that I enjoy eating during the fall season. Pomegranates during September and October have a rich and sweet taste the health benefits are just a side bonus! Apples, Yellow apples in a particular are also juicy and tasty and can be eaten a variety of ways! Which I enjoy doing.
Since this topic asked about a feast I'll include my mother homemade recipe for Chicken soup which we east every single Friday night for the Sabbath. When the men come home from the Synagogue and we begin to eat after saying a special prayer to welcome the Sabbath.
My mom's soups is amazing! Chicken soup is a great and delicious way to warm up from the cold weather outside! In it there are plenty of vegetables and some chicken .... it's healthy and a known cure for the cold. After all when you don't feel well people do say have plenty of fluids hot tea and don't forget to have some chicken soup!
We have soup every Friday night on the Sabbath and on Jewish holiday at night too.
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My favorite seasonal food is pumpkin pie. Not exactly sure why but it seems that when the leaves turn colors and the fire place is really cooking, nothing beats a real good pumpkin pie.
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I'm not sure you ever got a reply from Golds, so I will attempt to answer your questions.
1) Lamb and bitter herbs (greens) are two separate issues.
(1A) Lamb: There is no restriction regarding eating lamb (or any other kosher animal's meat) on Passover. The restriction is on how an animal is prepared for eating on Passover. Simply, no "roasted" meat can be eaten on Passover.
Google "lamb at passover" as search criteria for a wealth of information on the eating of Lamb. Note: Jews DO NOT support any of the New Testament attributions in Rabbi Yeshua's writings uncovered by this search argument.
(1B) Bitter herbs or "greens". During the Passover Seder (service) [SAY-dur] bitter herbs are symbolic of the bitter life the Israelites were forced to live under Pharoh's rule. No direct relationship to the lamb.
(2) Unleavened bread: Contemporary name is "Matzoh". You can find matzoh on the shelves of most grocery stores any time of the year. For Passover, you can only use matzoh made from matzoh flour. That is flour made from wheat which was supervised (watched) from the time it was planted through its harvesting and grinding and eventual baking into Passover Matzoh. Once the wheat has been harvested, it cannot be exposed to water or any other leavening agent lest it rise.
I hope this long answer has clarified the issues you had been concerned about. If not, feel free to send me a direct email through Gather.
sweet potato
pecans
Yup- I'm a southerner!
PIF
Either a roasting or frying chicken can be used with a roaster being preferable. If you can find them, one or two chicken feet should be used as well. Cut the chicken (not the feet) into quarters and remove ONLY the rib cage. NEVER remove the skin. If you do, you have removed most of the natural flavor and nutritional value from the soup.
Fill a soup pot half to three-quarters full of cold water. Add the chicken, some fresh vegetables (carrots, one or two quartered yellow onions, some quartered white potatoes, celery, chopped parsley) freshly ground black pepper and salt (optional). Cover and simmer for a few hours. Allow to sit for about 15 minutes; serve.*
If you want chicken - noodle soup, prepare the noodles separately. Add them to the soup shortly before you are going to enter the "settle" phase and mix them in.
For other variations, talk to your mothers.
*There are some people, like my grandfather - G-d rest his soul - who prefer their soup to be served boiling hot. Bless them and serve their soup before letting it settle for the rest of your gang. And may the Lord have mercy on your soul if the soup isn't hot enough.