This is our Seder Table from last Passover. We have 2 long tables that seat a total of 32 people. Guests come from across the U.S. and abroad. This year Passover begins on April 19th.
You may notice the Haggadahs, salt water, karpas, maror, haroset, matzohs, Elijah’s cup, and the Seder plate already on the tables.
We tell the story, we eat, we drink, we sing, we laugh. I wanted to show Kristy’s beautiful modern-style table, complete with frogs (one of the plagues). All newcomers to the Seder ask, what can I bring, we say, bring a frog. She has quite a collection after all these years. Kristy designs the table while I cook with help from family and friends, of course.
The menu doesn’t change much from year to year now, as we’ve got it down to a science. For those of you who have never hosted a Seder, imagine that well before you ever serve the first course, just like Iron Chef, you must “walk-away!” and then have the food hot, tasty and ready to serve when it is time, at least an hour into the Seder. My fellow cooks who have done this can attest to the degree of difficulty.
First Course
Geri’s Gefilte Fish
Davida’s Chopped Liver with Pistachio
Kristy’s Haroset
Vicki’s Beet Salad, Fresh Horseradish & Matzohs
Hard Boiled Eggs
Second Course
Chicken Soup with Spring Vegetables & Herbed Matzoh Balls
Main Course
Chicken Breasts Roasted with Orange Ginger Glaze, Apricots and Lemons
Tomato Onion Beef Brisket. This recipe was submitted to the wonderful Tried, Tested, and True event hosted by Equal Opportunity Kitchen. 32 people a year for eight years have been giving this brisket the thumbs up.
Red Bliss Potatoes with Thyme and Meyer Lemon
Grilled Vegetable Kebabs with Dipping Sauce
Dessert
Passover Trifle
Passover Cakes
Chocolate Macaroons
Coffee
Our Four Cups of Wine will include:
Kristy’s Top Wine Pick This Year: Carmel, Petite Sirah, Judean Hills 2005 Israel
Gallil Mountain, Yiron, Cabernet/Merlot/Sirah Blend 2003 Israel
Ramon Cardova Rioja (100% Tempranillo) 2005 Spain
Do you have a Kosher wine recommendation?
ROUND-UP
I thought it would be fun to include photography from other Passover Seders on Taste With The Eyes, too! If you are so inclined, please email a photo of your fabulous Passover dish, image, or table setting and a link to your post.
Bloggers please include a link to this event announcement and feel free to use the icon.
Non-bloggers are encouraged to participate as well. It’s easy, just email your photo and tell me a little about it and where you’re from!
Email to: sweetbay AT cox DOT net
I will compile the photos after 4.27.08.
Wishing you and your family a Wonderful Pesach! Next year in Jerusalem!
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Simply gorgeous! We don’t celebrate Passover, but we do have a few stuffed frogs thanks to my 5 yr old daughter. Maybe I can make a feast-ette in honor of Passover & your round-up. I’ve never made a kosher meal, but my neighbors in NYC always invited me to their Seder meals on Fridays (did I say that right?) AND I have kosher sea salt! Great inspiration!
xoxox Amy
What a beautiful table and a huge spread! Traditional dishes are all wonderful!
What a remarkable feast, Lori Lynn. I must say, I’ve never eaten most of the foods you have mentioned, but I would love to try.
Hi Neen – Welcome and YAY! I am so glad to have you at our virtual Seder. Can’t wait to see what you are bringing to the table! Happy Passover to the two of you.
Hi Peter – It sure is! Thankfully eveyone likes to pitch in!
We love sharing our traditions with first-timers to our seder every year. It is an awesome experiece for all! And the food ain’t too bad either 🙂
Hi Laurie – those cookies sound delicious! I hope you get to experience a seder one day.
HI Simona – cannot wait to show you this year’s purple and blue table!
Hi Psychgrad – I hope you try the brisket recipe, it’s tried, tested, and true for sure! Happy Passover!