Zeder (TJC Zoom Seder) Logistics Thursday, April 9th (2nd day of Pesach) @ 5pm
Here's the PDF of our 2020 Haggadah,
Light in Times of Darkness.
Everyone — All you need do is follow along.
The Haggadah will be on your screen.
We've included places for community discussion.
We’re looking to build a sense of connectedness.
If you are a scheduled Reader, please print out the Reader's Sequence PDF, to find your page and portion (you might want to print it out).
If your part needs a ritual object, like matzah or water for washing,
please have it in front of you if at all possible.
Please feel free to set a seder table -or not-as you are comfortable. We are creating an illusion and a kind of performance in which everyone acts.
Dinner is on your own, at the end of the roughly hour and a half long seder.
A few Zoom basics —
For security, we're emailing the Meeting link, but we're not posting it online.
During the seder, the tech Host (Jay Levine) will be muting and unmuting our voices to maintain the flow. The Haggadah will be on screen; readers will be largely reading 'voice over.'
We look forward to seeing you and to sharing
this unique Passover night.
Hirshon Ashkenazi Charoset
6 apples (Pink Lady, Cameo &/or Granny Smith suggested)
2 TBL lemon juice
1 1/2 C chopped toasted pecans (or more as needed and to taste)
1 1/2 C chopped walnuts
1/2 tsp cinnamon (or other spices, such as a blend of dried rose petals and cardamom, ground to a powder, or nutmeg)
2 TBL honey
1 tsp brown sugar
4 TBL port (or more to taste)
1 TBL balsamic vinegar
Peel, core and ice the apples and sprinkle with lemon juice. Mix thoroughly. Place all the ingredients in a food processor. Pulse just to break up. It should not be paste. Allow enough time for the flavors to meld.
Moroccan Haroset Balls
3/4 C walnuts, almonds or hazelnuts
1 1/2 C pitted dates
1/2 C dried apricots
2 or 3 dried figs
1 C raisins
1/2 tsp cinnamon
1 or 2 pinches allspice
1-2 TBL sweet red wine (or Cabernet Sauvignon) or grape juice
Finely ground walnuts or almonds (optional)
Using a food processor, pulse to coarsely chop the nuts, then add all other ingredients except the wine and finely ground nuts. Pulse until the mixture is finely chopped and well blended, adding just enough wine to make the mixture stick together. Shape the mixture into a large ball. Refrigerate to reduce its stickiness.)
Dampen your hands w/ cold water.
Gently roll the mixture into balls about 1” in diameter.
Roll them in the finely ground nuts and place them on a tray or baking sheet.
Refrigerate until firm, about 3 hours.
Serve or store in a covered container.