Passover

Passover Night Meal

It seems to me that we’re the next generation continuing the tradition that has carried on since our ancestors with the wonderful delicacies we wish to pass on to the coming generations.

Blessing Tray:

Arranged according to the tradition in our home.

With the Passover Seder going on for a long time, as is commonly done, the “Blessing” tray rested in front of my father.  On the tray were placed:

Lettuce leaves and karpas (spring vegetable) – a symbol of the maror (bitter herb)

Leek or chard balls – served with hard-boiled eggs

Sheep or beef shankbone – to represent an “outstretched arm” to avert all harm

Afikoman matzah – which my father would hide and the young children would run around searching for.

Sweet date charoset – to sweeten the maror

Hard-boiled eggs

During the blessings stage, father would place charoset between lettuce leaves inside a piece of matzah and distribute to those around the table, and later on, the rest of the blessings.  When we came to reading out the ten plagues, he’d hold the cup of wine and my mother would be beside him holding a bowl and a cup of water.  As he read each plague, they’d both pour into the bowl a little of the water and the wine, making sure there was enough for all ten plagues.

Charoset

Chicken soup with kneidlach (matzah balls)

“Fishkado in achoi limon” – Fish in lemon sauce, hot or cold

“Moyo in salsa de limon” – Marrow in picante lemon sauce

Mayonnaise Salad

Oven-baked leg of lamb or sheep in mustard, brandy, and plums

Oven-baked potato “sheets” 

“Masapan” – homemade marzipan

Dulce – grapefruit-half confection

Dulce – pomelo confection