It was truly a blessing to have our children around the Passover table with us this year.
I have not posted on this blog for a couple of months.
After surgery in December for my badly broken wrist from which I have recovered well, thanks to the help of an excellent surgeon and skilled physical therapists, I was hit with an unrelated lengthy, mysterious virus.
Thankfully, we seem to be parting ways, and just in time for me to be able to prepare for the Passover Seder we enjoyed over the weekend .
As is the custom at the Seder table we retell the story of the exodus of the Israelites from Egypt and their liberation from slavery.
All who are present take turns reading from the Haggadah, the book laid at each place setting, and during the service we partake of the ritual foods.
Each food represented on the Seder Plate has a meaning and symbolizes a part of the Passover story…
A green vegetable, usually parsley, symbolizes hope and renewal. Later in the ceremony it is dipped in salt water to represent the tears of the slaves.
Two bitter herbs on the plate also recognize the plight of the slaves. The horseradish, and Romaine lettuce.
A mixture of chopped apples, and nuts, mixed with cinnamon, wine and honey represents the mortar the slaves used to build while in Egypt.
The shankbone symbolizes the paschal lamb that was sacrificed at the temple.
The egg represents the cycle of life and death.
Matzoh, a thin crisp unleavened bread is eaten instead of bread during Passover, symbolic of the Israelites having to leave in haste without allowing their bread to rise.
After the ritual ceremony of the Seder comes the long anticipated dinner!
This dinner usually includes matzoh ball soup, brisket or chicken, and desserts made without flour such as flourless chocolate cake, light and airy spongecakes, and various flavored macaroons among others.
And of course there is plenty of wine, during the rituals and during the dinner.
Every Passover Seder includes my Chicken Soup with Matzoh Balls.
We also began with Chopped Chicken Liver for those who like it, and salad for those who pass on the chopped liver.
This year for the entree I made Greek Chicken and Potatoes, a favorite of my sons and daughters-in-law. Roasted carrots and roasted asparagus with lemon zest rounded out the meal.
For dessert I made Mom’s Passover Lemon Sponge Cake. I filled it with a layer of strawberries and whipped cream, frosted it lightly with whipped cream (and almost ran out …oops)
What I am most proud of this year are the Dark Chocolate Dipped Coconut Macaroons I made. Will post the recipe soon. They are wonderful!
And it wouldn’t be Passover in our home without the traditional store bought Kosher for Passover Chocolate Covered Raspberry Ring Jells my brothers and sister and I have been eating since we were very young.
My married sons grew up loving them as well.
I couldn’t find any here this year, but my son came to the rescue and brought two boxes with him from LA!
While not the finest chocolates, we love them. They symbolize the best memories of many past family Seders and Happy Passovers! A tradition I hope to continue to carry on.