Sunday, April 20, 2008

Passover Seder

Passover is a meal of symbols. Each food eaten has a meaning. Before the meal, a service is read to explain the meaning of each food and to retell the story of the exodus from Egypt. (In fact, the word "seder" means order.) Here's my seder plate: beets with horseradish sauce, carrot tops, asparagus, a carrot, haroset (apple-walnut salad), and roast potatoes. At the top left of the photo you can just see my whole-wheat matzah peeking out.

The haroset represents the mortar used by Jewish slaves to piece together the bricks of the pyramids. Every Jewish family has a recipe for haroset. In Egypt, they use dates and raisins for the fruit. Persian recipes use pistachios and almonds. My family makes a pretty traditional Ashkenazik recipe.


3 apples (I used gala, but anything sweet is good)
1/3 cup walnuts
1 tablespoon agave nectar or sugar
3 tablespoons sweet red wine
a sprinkle of cinnamon

Peel the apples and cut them into small chunks. Crumble the walnuts into the apples. Add the agave, wine, and cinnamon. Mix everything together and refrigerate until ready. Haroset is one of those foods that gets better with time. The wine soaks into the apples and turns them a rosy red.

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