Passover has ended, but here's the recipes I used and liked for the Seder. Just a reminder, Passover (or Pesach פסח in Hebrew) is a feast commanded by G-d. It's mentioned in Levitcus 23 (the feasts chapter) verses 4-8. It's first commanded during the original event, before Torah was given, to be a memorial feast for all time: "This day is to be a memorial for you. You are to keep it as a feast to Adonai. Throughout your generations you are to keep it as an eternal ordinance." (Exodus 12:14 TLV) The memorial part of the command is why the Seder was created as a guided tour through the Passover story, with emphasis on what happened and not to forget it. You can read my thoughts on the Seder plate here. We livened up our table setting this year by mixing and matching different dishes. In Jewish stories, when walking through the Red Sea, the Hebrews were able to pick up shells from the dry ground. We set our table with shells to reflect this legend. We also visited the (cold) beach to get a bit into the holiday spirit. My favorite dessert to make for Passover is matzah tile. The recipe is from The Nosher, found here. I make more toffee than the recipe calls for. I also use almond bark chocolate instead of chips. This doesn't last very long, it's normally all eaten by the time you can ask, "ma nishtana?" I used this recipe for the charoset, mainly to understand proportions. I used Fuji apples, regular raisins, and Kedem grape juice (instead of wine). I also candied the walnuts before chopping and adding them into the mix, We had, of course, lamb for the main meal, with green-bean casserole and this mujadara rice recipe. We consider kitniyot (rice, beans, legumes, etc.) foods to be fine to eat on Passover, though I know that different sects disagree. Next year in Jerusalem!
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