Passover begins this year on the evening of April 3rd. This year my friend, fellow blogger, and design maven, Brooke over at fireandflowers.com designed this amazing handmade chalkboard Seder plate. It is stunning. And you can do it too! Checkout Brooke’s how-to here.
A Seder plate contains symbolic foods eaten or displayed at the Passover Seder.
Horseradish and bitter herbs
These symbolize the bitterness of the slavery of the Hebrews to the Egyptians
The parsley is dipped in salt water before eating to symbolize symbolize the tears of the Hebrews
Lamb shank bone and hard-boiled egg
Both the egg and shank bone are roasted to represent the sacrifices made in the temple in Jerusalem.
A traditionally a sweet mixture of apples, walnuts, honey, cinnamon and wine. It is meant to symbolize the mortar that the the enslaved Hebrews used in slavery to build for the Egyptians.
For me, even though charoset has a somber meaning, it is the star of the Seder. My mother’s was a very traditional mixture including the basic ingredients. Over the years I have added my own touches — toasting the walnuts, adding chopped dates, and using a dry red wine to elevate this charoset to a modern dish you crave throughout the year.
It is tradition to eat a charoset, matzah and horseradish sandwich during the Seder, but we always have extra charoset, which inspired my favorite Passover sandwich: a matzah spread with horseradish mayo, topped with smoked turkey and Charoset, served open faced. This is Passover’s version of Thanksgiving leftovers, so grab some bowls and lets start mixing!
To make the charoset
Add finely chopped toasted walnuts and chopped dates
Add honey, cinnamon and red wine and stir to combine.
Let sit for a few hours before eating to develop the flavors–and try to save some for the Seder Plate!
1 1/4 cups toasted walnuts, finely chopped
1/2 cup dates, finely chopped
1 pound apples (about 3 small apples), peeled, cored, and grated (I love honeycrisp apples for Charoset but any firm sweet-tart apple will do)
1 TB honey
1/4 cup dry red wine
1 teaspoon ground cinnamon