Virtual Seder
We would like to invite you to join us for our Virtual Seder which originally premiered March 31, 2021. Thank you for celebrating with us.
You Are Invited
Welcome!
The Seder is a meal that celebrates Passover by retelling the story of how God delivers His people from Slavery & Bondage to Freedom and Hope. This meal is typically a Jewish tradition that commemorates Israel’s deliverance from Egyptian bondage. We share this meal together to commemorate what Jesus has done as The Passover Lamb to set each one of us free from the slavery to sin. Please watch the videos below. They will teach how to make some of the foods that we enjoy at our Passover meal. Seder is truly one of God’s great gifts and we appreciate your participation with us. Please plan to attend one of our in-person Seders in the future where you will find a very warm and welcoming church family.
Shalom, Pastor Daryl
The Feast of Unleavened Bread
Recipes
This is a seven day festival that is really a part of and continuation of the Passover celebration. In preparation for Passover, all chametz or leavened food (food with yeast) is removed from the house and cannot be eaten during the seven days of the Festival. The unleavened bread symbolizes the haste with which the Israelites had to flee from Egypt. Since they did not have time for the bread to rise in order to have provisions for the journey, they had to bake it without yeast.
Chicken Soup
Ingredients:
4 pounds whole chicken (include giblets/ neck)
3 1/4 quarts water
3 onions, peeled and cut into 8ths
2 large cloves garlic
1 bay leaf
2 chicken bouillon cubes
1 1/4 tablespoons salt
2 carrots, peeled and cut into chunks
1 tablespoon dried or fresh parsley
1 teaspoon dried or fresh dill
Chicken Soup
Directions:
Place chicken parts. onions and water in an 8-quart pot. Bring to a boil, lower heat and simmer for 2-3 hours, skimming foam off top as necessary. Add remaining ingredients EXCEPT dried dill and parsley; cover and simmer for 1-2 more hours or on low overnight. (Add water as needed) soup should be strained at this point – remove chicken and let it cool until you can handle it, then remove all bones, skin, etc. Shred chicken with your hands while staining and return chicken to the pot (and any vegetables that may have come out with the chicken) Return to soft boil. Add dill and parsley and cook for 15 minutes more. Return soup to full boiling. Add knaidlach (Matzoh Balls).
Exodus 12:11
This is how you are to eat it: with your cloak tucked into your belt, your sandals on your feet and your staff in your hand. Eat it in haste; it is the Lord’s Passover.
Knaidlach (Matzoh Balls)
Ingredients:
6 eggs. separated
1 teaspoon salt
1/8 teaspoon pepper
1 cup matzoh meal
2 tablespoons chicken fat or margarine melted
Knaidlach (Matzoh Balls)
Directions:
Beat egg whites until stiff. Beat egg yolks in separate bowl until light. Add salt, pepper and melted fat to beaten yolks; fold gently into egg whites. Fold in matzoh meal one spoonful at a time. Refrigerate for at least one hour. Moisten hands and form batter into walnut-sized balls. Drop into rapidly boiling soup. Reduce heat and cook slowly, covered for 30 minutes.
Deuteronomy 16:3
Do not eat it with bread made with yeast, but for seven days eat unleavened bread, the bread of affliction, because you left Egypt in haste—so that all the days of your life you may remember the time of your departure from Egypt.
Charoseth
(to be used on Seder plates and as a garnish for the meal)
Ingredients:
2 green apples
1/2 cup walnuts
1/4 teaspoon cinnamon
1 teaspoon honey
1 tablespoon sweet Passover wine or grape juice
Charoseth
Directions:
Core apples (it is not necessary to peel them). Chop apples and walnuts together in food processor, blender or by hand until finely
chopped (the size of grape nuts). With a wooden spoon, stir in the cinnamon, honey and wine until well blended.
Will serve 10-12 people – 1 teaspoon to 1 tablespoon per person on piece of matzoh.
Exodus 12:27
then tell them, ‘It is the Passover sacrifice to the Lord, who passed over the houses of the Israelites in Egypt and spared our homes when he struck down the Egyptians.’” Then the people bowed down and worshiped.
Baklava
Ingredients:
1 lbs. nuts
(we use pistachios, walnuts, pecans and almonds) (add a couple handfuls more if you want it nuttier)
1.5 heaping tsp. cinnamon
1/4 – 1/2 tsp. ground cloves (I tend to go toward the higher end, but it’s about what you want)
1 (16 oz.) package phyllo dough, thawed
1 cup unsalted dairy free margarine, melted
Syrup:
1 cup water
1 cup sugar
1 cup honey
1 cinnamon stick
strip of lemon peel, or a couple tsp. fresh lemon juice
Baklava
Directions:
Place nuts in a food processor along with the cinnamon and cloves, and pulse until nuts are pretty finely crushed (obviously you don’t want a powder, but no huge chunks, either).
Preheat the oven to 350.
Grease with margarine or olive oil (or use non-stick spray) a 9×13 pan, and place one layer of phyllo at the bottom. Brush the phyllo with the melted margarine, and then add another layer of phyllo, and brush with margarine. Continue this process until you have layered about 7 sheets of phyllo.
Spoon 1/4 of the nut mixture evenly over the top. Repeat the process of the phyllo/margarine layering again, but this time only use about 5 sheets of phyllo. Continue the layering of the 5 sheets of phyllo and 1/4 of the mixture of walnuts. Finish off with 7 layers of buttered (margarine) phyllo (and don’t forget to brush margarine on the top layer, too).
Using a sharp knife, cut your baklava into squares or triangles (divided squares). Place in the oven, and bake for about 50 minutes, until golden brown.
To make your syrup, combine all the ingredients and bring to a low boil. Turn the heat to simmer and simmer about 10-15 minutes. Allow the syrup to cool before pouring over the hot-from-the-oven-baklava. Alternatively, you can pour hot syrup over a cooled baklava. It’s your choice, just remember one has to be hot and the other shouldn’t be.
Thank You Rebekah
your love and dedication to our Seder Meals every year has impacted so many lives and we want you to know how much you are appreciated and loved.
Cooking Tutorials
Featuring Rebekah Faith
The Seder Plate
:
The roasted egg is symbolic of the festival sacrifice made in biblical times. It is also a symbol of spring, the season in which Passover is always celebrated.
:
Bitter herbs (usually horseradish) symbolize the bitterness of Egyptian slavery. The maror is often dipped in charoset to reduce its sharpness. Maror is used in the seder because of the commandment (in Numbers 9:11) to eat the paschal lamb “with unleavened bread and bitter herbs.”
:
Lettuce is often used in addition to the maror as a bitter herb. The authorities are divided on the requirement of chazeret, so not all communities use it. Since the commandment (in Numbers 9:11) to eat the paschal lamb “with unleavened bread and bitter herbs” uses the plural (“bitter herbs”) most seder plates have a place for chazeret.
Zeroa:
The shank bone is symbolic of the Paschal lamb offered as the Passover sacrifice in biblical times. Some communities use a chicken neck as a substitute. Vegetarian households may use beets.
:
This mixture (often apple, nuts, and spices ground together and mixed with wine) are symbolic of the mortar used by Hebrew slaves to build Egyptian structures. There are several variations in the recipe for charoset; the describes a mixture of fruits, nuts, and vinegar.
:
Parsley is dipped into saltwater during the seder. The saltwater serves as a reminder of the tears shed during Egyptian slavery; the dipping of a vegetable as an appetizer is said to reflect the influence of Greek culture.
Real Food Bakery
T and Andy have provided More Church with kosher, grain free, chocolate macaroons for years. They have become a staple to our Seder meal. Contact them to order yours! Use the button below to be directed to their Facebook page or call them directly.