Well, better late than never, I say. We’re having first Seder at my friend Debbie’s, but will have 18 for second Seder at our house.
Here’s the menu:
- Wine
- Matzo
- Gefilte Fish, Horseradish
- Hard boiled eggs
- Saltwater
- Charoset
- Relish Tray
- Jon’s Chicken Soup & Matzo balls
- Roast Chicken
- Crispy onion potato kugel (from The Gefilte Variations)
- Fresh broccoli salad
- Frozen lemon torte
- Mocha pudding cake
- Passover Strudel Roll (from A Treasury of Jewish Holiday Baking)
- Decaf Coffee
Most of you know that my charoset recipe was featured in the Tallahassee Democrat last year. For those of you that don’t have a copy of the recipe, I’ve added it below:
Barbara’s Hybrid Charoset
A food processor is very helpful for preparation. Make at least 1 day in advance.
- 10 oz package pitted dates, chopped fine
- 6 oz (or similar) package dried apricots, chopped fine
- 6 oz (or simiar) dried figs (remove any stems)
- 10 oz pitted dried plums, chopped fine
- 1 cup baking or jumbo red flame raisins, chopped
- 3 small or 2 medium apples, cored and chopped fine
- 1 cup pecans (or other nut of choice), chopped fine
- 1 can dark sweet cherries, drained and rinsed (Oregon brand uses no corn syrup and therefore is safe for Passover)
- juice and grated rind of one large orange
- 1/4 tupelo honey
- 1/3 – 1/2 cup white passover wine or grape juice
- 1/4 teaspoon EACH: cinnamon, nutmeg, cloves, dried ginger, coriander, cardamon
Combine the ingredients in a large bowl. Taste and adjust spices to suit. Refrigerate for a day or overnight. Check moisture level the next morning, adding more wine, grape juice or orange juice if mixture seems too dry.
Post-Seder uses for this haroset:
- Serve with mazto brei and sour cream
- Spread Passover cream cheese and haroset on matzo or a Passover ‘roll’ for a delicious lunch
- Mix with cream cheese and stuff celery sticks
- Great on Passover pancakes
- Mix with coconut and Passover cookie crumbs and form into ‘truffles’