Congregation Nahalat Shalom will host a Seder on the second night of Passover, Tuesday, April 11. It begins at 6:30 pm, and will be led by Cantorial Soloist Beth Cohen and Judy Brown along with the Nahalat Shalom Community Klezmer Band.
The suggested donation is $18/family. Nahalat Shalom's community Seder is a kosher-for-Passover vegetarian/pescatarian potluck dinner. Please label your food items as either Ashkenazi or Sephardi. Bring your own ritual items (or arrange to sit with friends and share). For instance, you may want to bring a seder plate, charoset, hardboiled egg, roasted beet (instead of a shank bone), parsley, bitter herb and matzah.
The synagogue will provide haggadot, table cloths, paper goods and cutlery. (Eco-kashrut alternative is to bring a washable place setting from home for your own use). Each table will be pre-set with a bowl of salt water and grape juice. If you would like wine, please bring your own.
If you have a camera and could bring it and take pictures to share for our website and Facebook page, that would be most appreciated!!
Children are totally and completely welcome. We will search for the afikomen after the meal and every child will receive a small gift, and there will be a special gift for the child who finds the afikomen.
What’s the difference between Ashkenazic and Sephardic food that is kosher for Passover??
Our Community Seder is vegetarian/pescatarian. There are different cultural groups within Judaism and they have different traditions around food for Passover. Some of us follow the Ashkenazic traditions [Germanic, Eastern European, Russian] and some of us follow the Sephardic traditions [Spanish families that were evicted from Spain in 1492.
No matter where your family came from, everyone enjoys fresh fruits and vegetables, eggs and dairy products during Passover. We avoid any foods that have leavening [yeast] or corn syrup in them, as well as those that are made from wheat [except kosher for Passover Matzah, matzah meal, etc.]. We also avoid anything made from barley, oats, spelt and rye. In practical terms, that means that we don’t eat processed foods, bread, pasta, cakes, cookies, biscuits, crackers or cereal unless they are specifically made to be eaten on Passover and the package is marked “kosher for Passover”. In addition to these grains forbidden by both groups, Ashkenazi Jews also refrain from eating rice, corn [corn starch, corn syrup], millet, beans, soybeans and legumes, during Passover, while Sephardi Jews do eat them.
The Ashkenazi communities prohibit the use of rice, corn [corn syrup, corn starch], millet, buckwheat and beans, soybeans and soy products, and legumes, including peas and lima beans during Passover.
Please Label Your Food Items
In order to make it as comfortable as possible for everyone sharing in the potluck offerings, we ask that you bring a label that states whether your contribution follows the “Ashkenazic” or “Sephardic” traditions. As a courtesy to those who do not eat either fish or dairy, please label those items as well. Thank you for being mindful of the concerns of the members and guests of our community.
Enjoy these Kosher-for-Passover recipes
Sephardic Haroset (serves 12)
2 cups dried apricots, chopped
3 cups dates, pitted and chopped
2 pears, peeled, cored, diced
1 cup pinons (pine nuts)
2 teaspoons fresh ginger root, peeled and grated
2/3 cup sweet kosher wine or grape juice
Combine all ingredients in a bowl, stir well.
Let marinate for at least 2 hours before serving.
Passover Granola (Mpls. Star and Tribune 1999)
2 ½ c Farfel or Matzah
¼ c butter
¼ c brown sugar or maple syrup
¼ c honey
½ tsp. cinnamon
2 c nuts (almonds, walnuts, etc. not peanuts)
½ c raisins or other bite sized pieces of dried fruit
Preheat oven to 300 degrees. On a baking sheet, spread out farfel and nuts. Bake for 15 minutes, stirring once halfway through baking time. Remove from oven and transfer to bowl. In a saucepan over medium heat, combine butter, honey, maple syrup or brown sugar and cinnamon. Simmer until dissolved. Pour over farfel-nut mixture and mix well. On baking
sheet, spread out coated farfel-nut mixture. Bake for 15 minutes. Remove from oven, transfer to bowl and add dried fruit. Mix well. Transfer back to baking sheet and let cool
Melt the butter and add brown sugar or maple syrup, add in a pinch of salt and cinnamon. Pour over the farfel or Matzah that has been broken into bite sized pieces. Mix really well. Spread on a greased cookie sheet Bake for about 20 minutes in a 350 degree oven Take out of oven, stir the pieces so they separate and let cool add raisins or other bite sized pieces of dried fruit.
Baked Eggplant & Tomato With Fennel (Joan Nathan’s Passover Cookbook - 6 servings)
1 ½ lbs eggplant
½ c olive oil
¼ cup onion & ¼ chopped fresh fennel bulb (or½ c chopped onions)
1 large clove garlic, minced
2 lbs ripe tomatoes, peeled seeded and chopped
1 tsp minced fresh thyme
Fresh ground black pepper
½ c crumbled feta
1 Tbsp minced parsley
1. Peel eggplant. Quarter eggplant lengthwise, cut into slices ½ inch thick. Place in bowl, toss with 1 tsp salt, sit for 30 minutes.
2. Heat 2 T oil in large skillet over med heat. Add onions and fennel. Saute until tender but not brown. Add garlic and cook another minute or so.
3. Stir in tomatoes. Cook over high heat, stirring occasionally until excess liquid evaporates, about 20 min. Stir in thyme, salt and pepper to taste. Set aside
4. Preheat oven to 400. Rinse and dry eggplant pieces.
5. Heat half of remaining oil in large heavy skillet over med hi heat and saute half the eggplant pieces until lightly browned. Remove and repeat with remaining oil and eggplant. Arrange eggplant pieces, slightly overlapping in a fairly shallow 6-8 cup baking dish. Season eggplant lightly with salt & pepper.
6. Spoon tomato mixture over the eggplant and top with crumbled feta.
7. Bake 10 minutes at 400, lower the heat to 350 and bake 15 min longer. Sprinkle with parsley and serve.
Have a wonderful Pesach!