Seder traditions offer rich symbolism

The seven items on the Seder plate contain the key elements of Passover

By: Faith Bahadurian

"image"

Illustration by Judy Martin

   Imagine you have just taken a long and arduous journey from slavery to freedom. It took weeks of walking through the desert. At the end, a vast body of water blocked your way as your pursuers gained on you. By a miracle, the sea parted, and you rushed through it as it closed behind you, drowning your pursuers.
   This is, of course, part of the biblical story of Exodus, which relates how the Hebrews escaped from slavery in Egypt thousands of years ago. The exodus is commemorated each year during Passover at the Seder, the dinner that is the centerpiece of the observance. Seder, meaning "order," refers to the order of historical events recalled in the Passover meal as well as the meal itself. This is indeed "a night different from all other nights."
   The seven items on the Seder plate contain the key elements of Passover, and they are dispensed as the story of the Exodus is read from the Haggadah, the book that directs the Seder celebration. Although not part of my own religious tradition, I was deeply moved when I attended a friend’s Seder several years ago. The family was not particularly observant. While the members somewhat stumbled their way through the Haggadah, self-conscious about their lack of familiarity with some aspects of the tradition, they were eager to reclaim this part of their heritage.
   Many Jews today are returning to kosher dietary laws. The rules at Passover are especially detailed and complex. In browsing through a substantial Jewish Action Passover guide I picked up at my local ShopRite supermarket, I was fascinated by the time-consuming requirements both for preparing the kosher kitchen and the Passover meal itself.
   One stipulation in particular caught my interest, although I suspect it is little practiced today: "The matzah (or matzoh) is eaten while reclining on the left side as a symbol of freedom." I love the mental picture that summons, of relaxing as you sink into soft pillows, of savoring your freedom, of feeling at ease, as you share this meaningful meal with your loved ones. Now that’s living.
ISRAELI REVISIONIST HAROSET
from "The Foods of Israel Today,"
Joan Nathan (Knopf, 2001)
Makes about 4 cups.
   1 cup raisins
   1 cup pecans, toasted
   1 cup blanched almonds, toasted
   1 cup date paste (or 1 cup dried dates, chopped)
   3 Granny Smith apples, cored and cut into chunks
   2 teaspoons cinnamon
   ¼ cup sweet red wine, or to taste
   1-2 tablespoons lemon juice
   Using a food processor fitted with a steel blade, coarsely grind together the raisins and nuts, pulsing so as not to overprocess. Add the date paste or chopped dates, the apples, and the cinnamon and mix well. Add the wine and lemon juice to taste.
CHICKEN WITH SUN-DRIED TOMATOES
AND SHIITAKE MUSHROOMS
From "Jewish Cooking in America,"
Joan Nathan (Knopf, 1998)
8 servings.
   Marinade:
   1 ½ tablespoons kosher-for-Passover Dijon mustard
   1 tablespoon dry white wine
   4 tablespoons kosher-for-Passover vegetable oil
   2 tablespoons diced shallots
Chicken:
   4 whole chicken breasts, boned
   1/3 cup kosher-for-Passover vegetable oil
   1/3 cup shallots, diced
   20 medium shiitake mushrooms, sliced (about 2 cups)
   16 sun-dried tomatoes, sliced
   1 tablespoon potato starch
   Salt to taste
   2 cups chicken broth
   1 cup non-dairy creamer
   1. To make the marinade, mix the mustard, wine, oil, and the shallots in a small bowl.
   2. Pound the chicken to flatten with a wooden mallet, and let marinate in the mustard sauce.
   3. Melt the oil in a frying pan. Add the shallots and the mushrooms, and stir until the mushrooms are soft. Add the sun-dried tomatoes, and a tablespoon or so of the potato starch if the sauce has too much liquid. Add salt to taste. Remove from heat.
   4. Separate half the mushroom mixture to fill the chicken breasts. Place ¼ of this mixture on one end of each breast and roll like a jelly roll on the diagonal so both ends are filled.
   5. Bake rolled breasts in a preheated, 400-degree oven for 25 minutes or until done. Cut each breast into 6 slices on the diagonal, allowing 3 slices per portion.
   6. To make the sauce, return the remaining half of the mushroom mixture to a sauté pan. Add the chicken broth and stir over a low heat. Continuing to stir, add enough nondairy creamer to make a sauce. If the sauce has too much liquid add a pinch of potato starch. Place the chicken on the plate, cover with the sauce, and serve.
TSIMMES SOUFFLE
from "Kosher by Design,"
Susie Fishbein, (Mesorah Publications, Ltd., 2003)
10-12 servings.
   5 large eggs, separated
   2 cups finely grated carrots, about 5-6 large carrots
   1 cup sugar
   ¾ cup matzoh meal
   ½ cup canola or vegetable oil
   1 teaspoon lemon juice
   2 tablespoons orange juice
   1 can crushed pineapple with heavy syrup
   Preheat oven to 350 degrees. Spray a 9- by 9-inch square pan with nonstick cooking spray. Set aside.
   In a large bowl, beat the egg whites until they are stiff. Using a spatula, fold in the carrots, sugar and matzoh meal. Fold in the egg yolks, oil, lemon juice, orange juice, and pineapple with the syrup.
Pour into the prepared baking dish. Bake 40-45 minutes or until top is golden. Scoop or spoon out.