I know that I said a few days ago that I would post some Passover menus and recipes. With everything that has been going on with Avi, I have not had the time, or for much of the time the desire. But Passover is coming regardless of Avi’s location, and we are concentrating on our preparations. Noam is very excited about Passover. He is learning a lot of the songs in school and we go over some of them each night. Noam is thriving at Schechter and I for his sake (and ours as well) we will have great Passover Seders. Shayna is getting into the act too and she has learned at least the first of the four questions.
Our Seder plans are basically firmed at this point, with 21 the first night and 22 the second. Our menu is mostly complete as well, and I will include that below. One thing that is always an issue, especially when you have Seders with a lot of kids is how to keep them occupied with the Seder (you can look at some sample pages of my Haggadah where I discuss this as well). One thought that I got from our friend Lisa (who will be at our Seder) is to have a list of questions prepared for the kids. The lists can be set up in so that you have questions that are age appropriate and then you ask questions throughout the Seder. Whoever answers the question correct gets a win ticket or a token. At the end of the Seder, the kids can trade in their tickets for prizes (which we will pick up at the dollar store). This way, everyone will get something, and there will be less rivalry in terms of finding the Afikoman. Also it helps the kids want to stay at the table during the Seder. I don’t know how well it will work, but I will report back after the Seders.
Now let’s get back onto the main topic of this blog entry, FOOD! It is interesting to note that of the 5 main mitzvoth surrounding Passover, 4 of them have to do with food and eating. We are commanded to eat Matza, Marror (the bitter herb) and the Pesah sacrifice (during the time of the Temple in Jerusalem). We are also commanded to stop eating food that come from the five grains (wheat, barley, oats, spelt and rye). And people wonder why there is always food at Jewish events! The whole Seder is built surrounding a festive meal. Without food there really is no Passover.
Our menu this year is actually very much the same as in past years. We begin our Seder this year at about 6:30 which is actually too early to start Passover. We do this because starting at the correct time makes getting to the meal very late. In order to make sure that we do not say Kiddush before the proper time (about 7:05) we will start with serving soup and fish first, and then start the Seder with the Kiddush. We do the same the second night just starting a little bit later.
So here is the menu:
Chicken Soup with Matza Balls
Gefilte Fish – We use the frozen logs that you cook in a pot with your own extras
Chestnut Stuffing – This is Lisa’s and I will try to post the recipe
Pot Roast with Orange and Dates
Quinoa – We have not yet determined how we will make the Quinoa
Green Beans, Broccoli, Cauliflower
And probably some more surprises!
I want to end off with the recipe for Haroset that we use at our Seders. This is a Mizrahi recipe rather than the traditional Ashkenazi recipes that many of us are familiar with. Mizrahi means eastern and it is a term used to describe Jews from the eastern Arabic speaking lands. Often this is called Sefardic, but that really is a term for Jews of Spanish origin.
Before the recipe, I have to throw in some Jewish education. Sorry it’s my nature. Haroset is the sweet apple mixture that is found on the Seder plate. The tradition of Haroset goes all the way back to Mishnaic times (before 200 CE) as it is mentioned in the Mishna as something brought to the table on Passover. The Rabbis come up with three reasons for its inclusion. Everyone will probably think of the first which is in remembrance of the mortar that the Hebrew slaves used to make the bricks. This is one. The second reason is in remembrance of the apple. Why the apple? Well the Midrash tells us that the Jewish people survived in Egypt because of the actions of the women. Pharaoh decreed that the men and women should be kept apart in order to stop childbirth. According to the Midrash, during the heat of the day, the women would lure the men under the apple trees and have relations. So to remember this, we have apples in the Haroset. The third reason is to remember the blood by using wine in the Haroset. So to this day, EVERY Haroset recipe (and there are hundreds) have three things in common. They all use apples, they are all thick like the mortar and they all have wine. Beyond that, the sky is the limit. There are traditions to add cinnamon or ginger in remembrance of the straw that was used in the brick making. Some have the tradition to add the fruits mentioned in Song of Songs in the bible.
Here then is my recipe which my mother got from a Mizrahi Women cookbook.
½ C Dates
¼ C Walnuts (or pecans)
1/3 C Sweet wine
½ C Raisins
¼ C Almonds
1 tsp. Ginger
1 tsp. Cinnamon
Quarter and core the apples. Grind apples, raisins, dates and nuts. Add ginger and cinnamon and wine. Mix Well
That is the original recipe. I do it a little differently. First off, for one Seder we make 4 or 5 times this recipe. Second, I core and quarter the apples and put them in the food processor. I process them for a minute. Then I add the rest of the fruit and nuts and process until it starts to get smooth but is still a bit chunky. Then mix in the wine and spices (you can do that in the processor as well, just add and pulse for 20 seconds).