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Dishesdone
 Supporting Member
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| | Posted on Sunday, April 13, 2008 - 02:49 pm EST : |   
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Charoset
6 peeled apples, coarsely chopped
2/3 c. chopped walnuts
3 tbsp sugar or honey, or to taste
1/2 tsp cinnamon
4 tbsp sweet red wine
Combine all, mixing thoroughly. Add wine as needed. Blend to a course, crunchy texture. Chill.
my notes - I use a food processor and blend it pretty fine, almost like a paste.
Dishesdone
- New York,
Zone "7"
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Monique
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| | Posted on Sunday, April 13, 2008 - 03:19 pm EST : |
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Thanks Carol!
Will you observe a lot of it?
Do non drinkers still have wine?
Sounds funny..but I am thinking of Kathleen? Arlene? I know K is catholic..but she was my example..
Will your husband wear a white tunic? I love the ceremony of it all..But I wonder is it a bit like Christmas now and we forget the true meaning?
Are gifts exchanged?
Will you use your fine china?
Is it a very grateful time?Do young people take great plaesure?
It sounds so comforting..and it sounds like it is a time for appreciation..
The lambs blood on the door?
Would you have put that in Mizuzah?(SP?)
I have only sat Shivah as part of your traditions and was very moved.
Thank you again..I will read it all again..
Does one wish you a Gentle Passover? A Happy Passover? A peaceful one?
Monique Quebec Zone 5 |
Dishesdone
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My Time
| | Posted on Sunday, April 13, 2008 - 08:50 pm EST : |
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We used to observe a lot more of it, now we do the Nursery School condensed version from when the kids were little.
No, nothing like that, but I guess it depends on the people who lead the Seder, when my Uncle or my Dad led it, we kept to the whole thing, very long, but these days we do the condensed version, but still know the meaning of it. It's not commercial at all.
Grape Juice :)
Happy Passover or Zissen Pesach (Sweet Passover)
Mezuzah. No, it has nothing to do with the lamb's blood. It has a parchment paper with a passage in it. It is on the door of Jewish homes, and depending on how religious they are, on all the doorways in a house except for closets and bathrooms. It's there as a reminder of G-d and the commandments.
http://www.judaica-guide.com/mezuzah/
I have them in my doorway, one is very special to me, my mother's best friends bought it for Larry and I when we got married. I brought it with us from the other house. and I also took the children's mezuzot with us, one for Adam, one for Jodie's door when they were babies. A ballerina and a clown.
Mostly they want to eat :) It's a very long meal when you follow it. We use a children's Haggadah, short and sweet, from the days when Jodie was in Nursery School. When my uncle came for Seder, we did the long one, now it's mostly friends, very little family left, so we do the Nursery School edition :)
No gifts, but we hide the matzoh (called the afikomen)and at the end of the Seder, whichever child finds it gets a reward. We got $5. Depends :)
http://www.judaica-guide.com/matzah/
No, we never did that. I use my good china and the silver and the crystal glasses. I set the night before with my mother. Always, Since I was small :) Tradition. I use her silver and Waterford glasses, and my dishes! We always have the exact same foods that I remember my Nana making.
Thanks, Monique, for asking, I am learning things I never knew as well :) and remembering lots of nice things from Seders of the past!
I'll take pictures of my table and the food!
Dishesdone
- New York,
Zone "7"
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Dishesdone
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| | Posted on Sunday, April 13, 2008 - 09:03 pm EST : |
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We start with Gefilte Fish or Chopped Liver (or both!)
Matzoh
Chicken Soup with Matzoh Balls
Brisket
Chicken Fricassee with Mini Meatballs
Roast Turkey
Sauteed Broccoli
Sweet Potato Tzimmes (casserole of sweet potatoes, fruit, honey and cinnamon, depends on the recipe, carrots, sometimes meat!)
Potato Kugel
Matzoh Farfel Stuffing
Dried Fruit and Nut platter
Macaroons
Sponge Cake
Candies
Flourless Chocolate Cake (friend brings this!)
Dishesdone
- New York,
Zone "7"
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Suzyqt1968
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| | Posted on Sunday, April 13, 2008 - 11:46 pm EST : |
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Thanks for sharing your traditions Carol. I think you did an excellent job explaining.
And wow...that is a complicated and fullllll menu. No wonder you've been pre-cooking up a storm lately. I'm afraid I couldn't be organized enough to pull it off. I look forward to some pics of the meal.
I bought a brisket today. I think I'll give one of the recipes you posted a try. And Sweet Potato Tzimmes sound good! I bought sweet potatoes today too coincidentally. I have been craving them..it's a southern thing! I looked for Matzoh meal and couldn't for the life of me find it in the store. I will go to Safeway on the way home from work..they will have it. I have to try the Chicken Soup with Matzoh balls.
Is your mother-in-law a good cook?
Suzyqt1968
- Washington,
Zone "7-8"
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Blue_moon
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| | Posted on Monday, April 14, 2008 - 06:08 am EST : |
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carol i really enjoyed your lessons on passover, i was too shy to ask you and i am thrilled monique did. this totally cracked me up~ "they tried to kill us, we survived, let's eat" :)" i was worried what i would do at 3-4am when i wake up, well i was just reading all about passover this morn and the time has flown by! and sadly, i think i am ready to get up in the dark and cook dinner now too...
Blue_moon
- ca,
Zone "9"
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Birdgarden
Supporting Member
| | Posted on Monday, April 14, 2008 - 07:02 am EST : |
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I too thank you for sharing this important holiday/tradition in your life. I knew so little and am very grateful to have learned as much as I did this morning through your explanations and links. Your menu is huge...do you make it all except for the cake? I look forward to hearing/seeing more and wish you and your family a Happy Passover!
Birdgarden
- MN,
Zone "4"
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Dishesdone
Supporting Member
My Time
| | Posted on Monday, April 14, 2008 - 02:36 pm EST : |
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Thank you all so much, I'm learning, too, as I go!
Suzy, if you can find Matzoh you can make your own matzoh meal. Just whiz it up in the food processor, but not too fine.
Marsha, I make most of it, except for the gefilte fish and the chopped liver. When I wasn't working, I made the liver, a close family friend, she makes 2 potato kugels that everyone loves, never a piece left over, and she also makes the matzoh balls. My friends will bring cake and dessert and we'll buy the macaroons, a sponge cake and the fruit platters. Makes it a little easier. Most I've had was 36 and I forgot to serve the soup, it was very hectic. We had chicken soup for days and days, LOL! Now I have a list on a big post-it on my cabinet so I don't forget a thing. Having about 22 so it isn't too crazy.
just ask away! I am learning more and more, too, as I go! and Peggy Karr has Seder plates http://www.shalomhouse.com/SEDER_PLATES.htm
yes, very good cook. She makes a really good brisket but different than mine. She uses onion soup mix in hers. When she comes she'll make Larry his favorites :)
I'm not that organized and I stopped getting stressed and now I just enjoy it, even the kid jumping on my leather couch doesn't bother me as much as it used to, well maybe it does, LOL, but it's ok! I know her mom well enough to tell her so :)
Dishesdone
- New York,
Zone "7"
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Kathleen_li
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| | Posted on Monday, April 14, 2008 - 03:16 pm EST : |
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This is a great thread Carol. And you did a great job on the explanation too. I am sure it is a wonderful family time, and I love that you keep the traditions of your family. When I was still teaching I would do a lesson on traditions. It was sad that so many of them had NONE. Even the simplest thing, like breaking the wish bone of a chicken,, something I always remember doing with my dad.
I love hearing family traditions, like Monique told us about the little pies on Christmas Eve, no matter where you went you had one..Interesting to me..
I wish you and your family a Sweet Passover, and a wonderful dinner with your family.
And I will come tell the little brat to stop jumping on the sofa!! LOL
Kathleen_li
- NY,
Zone "6"
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Monique
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| | Posted on Monday, April 14, 2008 - 07:13 pm EST : |
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I am moved by your traditions and I wish you a Sweet and Happy Passover..Thank you so much for informing us on your wonderful traditions..Of course I know about many of the events because of Jesus and my being Catholic..But there's a richness and a depth to your customs and heritage that I love.
Thank you Carol~
KathleenI just started saving mine for L..we broke our first one last week!!! I am not sure he knows what a wish is..but I think he just might:)
They really know so much at 2 1/2!!!
I bought Candyland too:)
The board..
Oh you crack me up!
And K too:)
Arlene..Happy and Sweet Passover to you too GB!!!!
Monique Quebec Zone 5 |
Addison
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| | Posted on Friday, April 25, 2008 - 03:52 pm EST : |
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Carol, this recipe came in an email newsletter that I received today.... It was originally published in the NY Daily News.
Recipe: Lotzo leftover matzo? Here's what to do
BY RACHEL WHARTON
Friday, April 25th 2008, 4:00 AM
As Passover comes to a close, we answer the eternal question: What to do with all the leftover matzo? Maggie Talisman, the chef at Dishes in Grand Central Market, suggests making this kugel, which is a little like a matzo brei. But because it's baked in the oven instead of pan-fried, it's easier and less messy to prepare and will work perfectly for a post-Passover brunch. You could also try adding any of the new spring herbs – chives, mint, chervil – with the parsley, too.
Savory Matzo Kugel
Serves 10-12
From Maggie Talisman, owner and chef of Dishes in Grand Central Terminal's market on the Dining Concourse, (212) 808-5511, and at 6 E. 45th St., (212) 687-5511.
4 cups diced onions (3 large onions)
1/2 cup canola oil
8 pieces matzo, broken
2-1/2 cups boiling water
8 large eggs
1/2 cup parsley, chopped
1 tablespoon salt
1-1/2 teaspoon black pepper
Preheat the oven to 350 degrees. Fry onions in oil until golden brown and caramelized. Drain the onions and reserve the fried-onion oil. Break matzo into 2-inch pieces. Place in a bowl. Wet matzo with boiling water. Make sure that all the water absorbed into the matzo pieces. Add eggs, fried onions, 1/4 cup of fried onion oil, parsley, salt and pepper. Pour the remaining 1/4 cup of fried onion oil into a 13 by 9-inch baking pan. Pour the matzo mixture into the pan. Bake uncovered for about 1 hour or until set.
Addison
- Missouri,
Zone "6"
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Dishesdone
Supporting Member
My Time
| | Posted on Friday, April 25, 2008 - 10:26 pm EST : |
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Thanks, Cynthia, that looks really good. Copied and pasted!
Dishesdone
- New York,
Zone "7"
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