April 10, 2009

Seder Plate - My Version

I wanted to talk with the kids about Passover and what it meant since we have read about it in our Bibles. (They are really shocked about the blood over the doors part.) We are busy celebrating Easter and thought maybe we could incorporate Passover into our celebrations. A good friend of mine who was Jewish and is now a Christian, retains her Jewish traditions. I thought about it and decided what better way to make history and Jesus' life come alive, then celebrate like He did?

Knowing that I have not seen a Passover plate, this is what I came up with. We researched each part of the traditional foods.  That's when I learned it's just for tasting - not really eating. Well, that wasn't going to work in my house. If I'm cooking it, we're eating it! I made a wonderful braised lamb shanks for Z'roa, which represents the sacrificial lamb who's blood went over the doors. We had parsley for Maror, because I knew none of my family would eat anything bitter, but it was important to taste the "bitter tears" that were shed while in slavery. The hardboiled egg (yes, contributed by one of our chickens) is Beitzah, symbolizing the never ending cycle of life. My favorite was Haroset, which I had never heard of or tasted, but we all loved. It's an amped up applesauce and it's delicious. It represents the mortar of the many bricks the Jewish slaves had to lay in Egypt (can we say pyramids). The kids thought eating mortar was great fun. I also, included smashed new potatoes, since we needed more to make it a meal. Eating the meal, made history and culture come alive for all of us.


4 large apples, peeled, cored and finely chopped
1/2 c finely chopped pecans
3 Tbsp sugar
1 tsp cinnamon
1/2 c red wine
Mix all together and let sit in fridge until dinnertime or could be served heated, which is what I did, since I was serving it to the kids and didn't really want them to have the alcohol.

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