KNOW YOUR FOURS

Several years ago I developed a small Passover handbook, or journal, for the people in our local group. Joe and I wanted to help encourage local families in increasing their home observance and felt that the booklet would be a starting point. In the booklet we listed times and schedules for the removal of chametz, kashering pots, seder times, etc., with the intention of inviting families to schedule time with us to prepare for this awesome festival. We had visions of people scheduling times to bring by their cookware to kasher and visiting on the elements of the seder. We realized that our group, like many others, is made of diverse opinion and discipline regarding preparation. Our group alone was comprised of the following:

1. Those who try hard, realizing that there is room for improvement. (That would include our family!)
2. Those who want to appear as if they are diligent, but are afraid or embarrassed to ask for instruction.
3. Those who really don’t care and are comfortable with any lapse in observance.
4. Those who don’t even know where to start (or what to ask).

Naturally, we are reminded of the four sons during the Seder meal. The number ‘four’ comes up many times during the Seder, and we should all be familiar with this remarkable number. There are, as mentioned earlier, four sons, there are four questions, there are four cups of wine; and that is just within the Seder itself. Other references to the number four include the four types of students, the four corners (of fields and garments), and the four ends of the earth. Four represents an amazing aspect regarding the diaspora, those who dwell outside the land of Israel. This makes the number even more important for those who live wherever the four winds have driven us.

The fourth letter of the Hebrew alefbet is dalet and is often seen symbolically as an open door. Isn’t it interesting that most non-Jews are drawn to this walk of faith from experiencing a Passover Seder, or at least by learning of the Exodus from Egypt. The festival enables many of us to share an enthusiasm and factions that would distract us from joyful observance.

During the Seder we recount the miracles, we recline when we eat, we recite Psalms, and we give thanks. To be quite frank, there have been some Seders I have attended when the only joyful aspect came at the end with the phrase, “Next year in Jerusalem.”  Was I too tired from exhaustive cleaning and food preparation, or was I bored from a dry lengthy lecture before eating, or was it just not meaningful enough? In retrospect, it could be any or all three of the circumstances. What I began to realize is that the entire festival, including the Seder meal and the time before and after, should be joyful and a time for learning about Hashem, His scripture, and me. If I lose that joy, then I have lost a very important method of education. And let’s face it, if I lose joy then it has a tendency to cause others to lose it as well. I don’t know why it spreads as easily as it does, but it is what it is.

In times like these I like to remind myself that sometimes it is not what we do or don’t do, or how much or how little – it’s the heart and the walk. Have the things we’ve learned been internalized and become a part of us, because that is the best education of all. We learn because we do. We embrace because we love. We observe because we desire to know more and by doing to love Hashem more so that we may become closer to the Almighty. If we fail in our joy, then perform out of rote or out of frenzied action. We lose ourselves and our energy while the big picture becomes overwhelming and blurred.

Keeping this in mind, I hope you will view some of the things I have written with a sense of humor.  None of us have reached perfection, and I am chief of those to be reminded. Let’s keep it light, people. Just a joke or jab here or there may go a long way in salvaging your joy.

Now my written lecture is almost complete, but I would leave you on returning to my original premise: there is power in the number four. We are told scripturally to hear and do, or witness and observe, etc. I would like to add two more things this year to this list – to love and enjoy. Okay, I’m not really adding, just restating differently. This year I want to take the following affirmation to apply to all my Passover tasks, observances, preparations, etc.:

1.  Hear or witness, learn what I need to educate myself and my family on this marvelous festival.
2. Do or observe in the best way possible for our family and our community, so that I can
3. Love Hashem, my family and friends, and myself so that I may
4. Enjoy to the point of bringing joy and inspiration to others during this festival.

 Debbie Good

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Passover Guide and Journal - 2014

 

 A Step Forward

 

The season of Pesach is fast approaching. The annual cleaning leading up to Pesach, while tedious and tiring, is always a time of satisfaction with a feeling of freshness and new beginnings. Chametz or leaven, by its nature tends to mold and stagnate. In keeping with the season of casting out the leaven, Pesach is a season of reflection. Each year Pesach has been a time of spiritual reflection for me and it has never failed to lead me to repentance in a number of areas.

 This year I would like to record some observations where I feel we (the non-Jewish Torah World) have stagnated and grown stale in our approach to this Holy season. The first area I would like to address is our approach to the Seder. Today I was going through my Library searching for an obscure booklet I needed for a project I am working on. In the process I came to the shelves that contain the various Haggadot (the book used in the Seder or Passover Meal). I have a collection of over forty Haggadot from Orthodox, Conservative, and Reform Judaism. While they vary slightly in the English wording, the Hebrew is exactly the same. Each part of the fifteen steps of the Seder are intact and virtually unchanged. I also have numerous Haggadot from various Messianic groups around the country. Of these Haggadot only three have not radically been altered. Some failed to include all fifteen steps and repeatedly the wording was changed to put Yeshua or Messiah into the text. This in my opinion is a grave error on the part of the Messianic movement and will lead to numbers of problems for the movement.

 Several negative elements are reflected in these changes. Immediately one should ask why the changes were thought to be necessary in the first place. For many, it was the idea that the Seder is really about Yeshua and therefore he should be written into the text. This is accompanied by an idea that the people reading the traditional Haggadah would miss the Messianic references unless it was spelled out for them in simple wording.

 First off, it is true that there is definitely a Messianic application to the Seder. The Seder is very Messianic but this is only one layer of meaning among many. There is the historical perspective of the Exodus from Egypt. This is a major aspect not only of Judaism but of the entire Tanach as this lays the foundation for the establishment of Israel as a nation. This is the First Redemption.

 Another layer of the Seder centers around agriculture. Pesach is the beginning of the harvest season with the Barley Harvest starting within the week. Pesach is also the beginning of both the Religious Year and the start of the Festival Season. Make sure that all of these elements are present in your Seder and studies.

 Back to the language of the Seder. Many groups remove the original text of the Seder and substitute it with Messianic renovations. To say the least this is highly offensive to the Jewish community and adds to the disrespect they have for this movement. The motivation for these changes and additions is a desire to make the Messiah visible in each segment of the Seder. We do not need to put the Messiah into the Seder, rather we need to learn how to recognize the Messiah in the text already present. The Haggadah is virtually full of phrases which teach Messiah and explain much of the text of the Gospels and Epistles.

 An example of this is when the father leading the Seder comes to the section known as Maggid. The meaning of ‘Maggid” is the “Telling,” where the story of the coming out of Egypt is told. There are twelve parts to Maggid. The first part is called ‘Halachma Anya' where the Shankbone and the Roasted Egg are removed from the Seder Plate. The Shankbone is known as the Zeroah which literally means ‘Arm.’ A term frequently used for the Messiah in the Tanach is Zeroah HaShem (Arm of the L-rd; see Isa. 53.1). The Roasted Egg is known as the Beitzah which literally means ‘Egg.’ It is placed on the Seder plate, like the Zeroah as a Zeker or Remembrance. The Beitzah represents the second festival offering that was eaten along with the Passover meal in Jerusalem when the Temple stood. After removing these two items from the Seder plate the father holds the plate in one hand and the Matzah in the second. He starts with the phrase “This is the Lechem Oni or Bread of Affliction which our forefathers ate in the land of Egypt.” It should be easy to see how the Lechem Oni is a picture of the Messiah. The Haggadah is full of pictures such as these. Do not change the text. You are only robbing yourself and those at your Seder.

 There is a damaging attitude within the movement which is very vocal and widespread against Judaism and anything which stems from the Rabbis. The attitude is that Judaism is filled with ‘traditions of men.’ Let me mention before commenting on this phrase that Christianity certainly matches and even exceeds Judaism in its ‘traditions of men’. The problem with the Christian traditions is that they came from paganism. The truth of the phrase ‘traditions of men’ must be understood in the context of Yeshua’s useage in his day and time. The Pharisees were divided into two groups known as Bet Hillel and Bet Shammai. Yeshua consistently agreed with the halachah or rulings of Bet Hillel and disagreed with the halachah of Bet Shammai. In the Talmud there are several references to the rabbis of Bet Hillel saying almost verbatim the same phrase in reference to the halachah or traditions of Bet Shammai. Since the end of the First Century C.E., all of the halachah has been according to Bet Hillel. Therefore, Yeshua was not saying that all of the halachah of the Pharisees was the ‘traditions of men’ but rather only one specific group. Rest assured that the Haggadah we use today is very kosher and appropriate for the believer in Yeshua.

 Another problem many have with customs and ceremonies done according to Rabbinic understanding is a belief that due to the Rabbinic world not accepting that Yeshua is the promised Messiah we should not follow their lead. The idea is that we have the Spirit of G-d and they do not. This is contradictory to so many passages of scripture that it shows a lack of maturity on the part of this movement.

 Yeshua indicated that previous to his death and resurrection that Jews already had the Spirit of G-d, that salvation was of the Jews implying that they very well understood salvation and that they already had the truth.

 "You worship what you do not know; we know what we worship, for salvation is of the Jews.  "But the hour is coming, and now is, when the true worshipers will worship the Father in spirit and truth; for the Father is seeking such to worship Him.  "G-d is Spirit, and those who worship Him must worship in spirit and truth."

John 4.22-24

While this should not be construed to mean that all Jews of that period were following HaShem and met the above criteria, it does mean that these elements were certainly already present. Paul wrote about this in his letter to the Romans.

 What advantage then has the Jew, or what is the profit of circumcision? Much in every way! Chiefly because to them were committed the oracles of G-d.

Romans 3.1-2

We have much to learn from the Rabbis and the Jewish people. When we change the Seder we have violated one of the blueprints that HaShem gave to mankind not only to show His redemption but also to teach us of how to have a relationship with Him on a daily basis. Remember that the Scripture says that the non-Jew grabs hold of the Kanaf (Corner where the Tzit Tzit are tied), rather than the Jews taking hold of our TzitTzit. Do not rewrite how the commandments are observed, but follow the blueprints given by G-d as prescribed by his appointed agents, the Jews.

 "Thus says the L-RD of hosts: 'In those days ten men from every language of the nations shall grasp the sleeve of a Jewish man, saying, "Let us go with you, for we have heard that G-d is with you." ' "

Zechariah 8.23

Many of you have already known and have been following the Traditional Seder for some time. Let this Pesach be a time when you increase the joy of your festival. I would like to extend some suggestions you might want to try. The Seder in a Jewish home is full of song. Much of the Seder is sung in Hebrew, while other songs are customary to sing at its conclusion. These songs are easily available over the internet or from such companies as Torah Educational Software. They will also have segments of the Seder you can learn in Hebrew. This is a great way to enhance your Hebrew and employ it in a true worship of HaShem.

 A great way to enhance the Seder and your personal observance is to study the different sections of the Seder. Here are a few of my favorite books that have helped me in the past.

• The Biblical and Historical Background of Jewish Customs and Ceremonies, Rabbi Abraham Block, KTAV Publishing.
• The Biblical and Historical Background of Jewish Holy Days, Rabbi Abraham Block, KTAV Publishing.
• The Me’am Loez Haggadah.
• The Lehman Haggadah.
• The Artscroll Study Haggadah.
• The Jewish Holidays, A Guide and Commentary, Michael Strassfeld, Harper & Row Publishers.

 Let me mention that Steve Salter has also written a study Haggadah you might want to check out. This volume can be purchased either from our office or directly from Steve.

 Whatever you do this Pesach may it be a Holy time for you and your family.

 Therefore let us keep the feast, not with old leaven, nor with the leaven of malice and wickedness, but with the unleavened bread of sincerity and truth.

I Corinthians 5.8

 

Hag Sameach,

Joseph Good[divider]

 

 A Word of Encouragement from Debbie:

As the Children of Israel left Mitzraim (Egypt) they returned to a way of life that began before their exile. That is not to say that they were not observant while sojourning in a foreign land. Far from it – the Torah teaches us that the women particularly kept to their faith and dutifully did their utmost to preserve the faith of their fathers. You have probably heard me say more than once that the deliverance from Mitzraim was more than a salvation from hard labor – it was a deliverance from an idolatrous nation that forced its slaves to live, supply, and indulge the Egyptians their idolatrous practices. If there had been no exodus from Mitzraim, there would be no Torah today!

One of my favorite teachings that Joe has brought to my attention over the past several years involves the first Passover. As he has explained it, ‘passover’ does not mean that Hashem skipped over the houses of the Children of Israel. Instead, ‘passover’ means that Hashem hovered over and protected the inhabitants with the blood on the doorposts. What a revelation! Living under His divine protection and guidance, may we all experience such wonder.

We are told, regarding Sabbath and festivals, that we are to ‘observe and keep’ the appointed times. In fact, we are told to regard Passover as if we ourselves were the generation that left Mitzraim. Regrettably, too many times we think that ‘keeping’ Passover means being at a seder. But Passover isn’t a seder, it includes a seder (2 actually). Passover is not just a meal, nor is it a time of affliction or hardship. Remember that during the seder we are to recline as if eating as royalty, not slaves. It is also important to remember that we go to such lengths before Passover because the festival lasts a week, not a day or two. As I mentioned earlier, Passover is not just a seder, it is a week-long celebration of sinlessness. That, dear friends, is where we are most vulnerable.

Ridding our homes of leaven is a daunting task, but pleasurable as we regard things we can easily live without. However, I have seen on blogposts and websites that some regard this task as a type of micromanagement. If we sincerely look for leaven in attempts to rid ourselves of pride and arrogance, then can this be regarded as micromanagement? I tend to think not. And if we refuse to celebrate the entire week without leaven, then can this be regarded as being the generation that left Egypt? Again, I would not think so. Let me encourage you to view this year’s Passover a little more creatively, celebrating each day with a renewed vigor and enthusiasm.

True, there is some abstinence involved, but it should not be viewed as a hardship – maybe just a little bit of a challenge. Remember that getting rid of the leaven is not a punishment, but a type of introspection and cleansing. Since leaven is indicative of being ‘puffed up’ or arrogant, we try to rid ourselves of egomania, pride, and self-indulgence. We want to emerge as selfless, generous and loyal friends who place Hashem above ourselves and self-interests. It is our hope that this year you would approach Passover with a renewed intent, being ever diligent in removing traces of leaven in your households as well as your hearts. Let’s double our efforts in making this our most observant year ever, and increase the commandment to ‘observe and keep.’

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Before Passover

 Several weeks before Passover it’s time to clean, searching for all leaven and eliminating as you go. Thus, we present the origins of ‘spring cleaning.’ We try to eat up all the leaven in the pantry, so that there will be less to get rid of later. The process should begin immediately after Purim, but we are often delayed due to our travel schedule. The important thing to remember is to try to be thorough as you go. Most home organizers suggest beginning in the bedrooms and bathroom, as there is probably less eating in those rooms. Work your way to the interior of the house, saving the eating and kitchen areas for last – where most of the work will be anyway. This is an opportunity to involve the entire family, teaching as you go. No one person can do the job alone in a multi-person dwelling! As a side note let me say that Joe and I (and the kids) are pretty good at removal of leaven, but sometimes leave dirt. Our hope is to get better at the removal of dirt and grime as well as the leaven. Your prayers would be appreciated as our family is pretty adept at collecting dirt and grime. In the meantime, please don’t bring your magnifying glass to our house – you won’t need it and it would prove much too embarrassing for us.

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What to look for

 

Chametz (leaven) is indicative of puffiness and ego. In the New Testament it is a reference to sin. So what is leaven, specifically? The list includes the following:

 

Wheat

Barley

oats

Rye

Spelt.

 

(Does anyone really eat spelt? We don’t, but it was on our list so it goes on yours too.) The obvious foods to eliminate are breads, cakes, cereals, cookies, pastas, pizzas, pastries, and crackers. Less obvious foods are candy bars, nutritional supplements, and sauces.

The following is a quote from a Chabad website regarding leaven:

 

“What is Chametz?

Chametz is "leaven" -- any food that's made of grain and water that have been allowed to ferment and "rise." Bread, cereal, cake, cookies, pizza, pasta, and beer are blatant examples of chametz; but any food that contains grain or grain derivatives can be, and often is, chametz. Practically speaking, any processed food that is not certified "Kosher for Passover" may potentially include chametz ingredients.

Chametz is the antithesis of matzah, the unleavened bread we eat on Passover to recall the haste in which we left Egypt, and the humble faith by which we merited redemption. Matzah is the symbol of the Exodus, a central component of the Seder rituals, and the heart of the "Festival of Matzot" (as Passover is called in the Torah). And the flip-side of eating matzah is getting rid of chametz -- and the egotism and spiritual coarseness it represents.”

In addition, our family eliminates all products that include ‘kitniyot’ or leaven-like products. This is the hardest ingredient to eliminate because of the corn derivatives – corn syrup is in practically every canned item, especially fruits and tomatoes. It also means being especially careful with cooking oils, which could contain wheat or corn oils. Crisco and Wesson are taboo during this time, but olive oil, walnut oil, grape seed oil, and cottonseed oil are fine. Below is another quote from the Chabad website on the explanation of kitniyot.

Kitniyot

“The medieval Jewish sages placed a ban on eating legumes (kitniyot) on Passover, because they are similar in texture to chametz -- even bread can be made out of their flour -- people might assume that if, for example, corn bread can be eaten on Passover, wheat or rye bread can be eaten too. This prohibition includes rice, beans, and corn. This injunction was unanimously accepted by Ashkenazi Jews; many Sephardic Jews, however, continue to eat kitniyot on Passover.

The prohibition is only with regards to consumption of kitniyot; there is no obligation, however, to destroy or sell kitniyot products before Passover.”

Legumes can include various vegetables or starches such as peanuts, any beans, and peas. Why is kitniyot such an issue? Because these items swell when added to water, the very ingredient that puffs up chametz. Chametz is produced by a fermentation process; therefore, those ingredients that rise by means of fermentation with water are also considered to be chametz.

Seven days shall there be no leaven found in your houses: for whosoever eateth that which is leavened, even that soul shall be cut off from the congregation of Israel, whether he be a stranger, or born in the land. Ye shall eat nothing leavened; in all your habitations shall you eat unleavened bread.

Exodus 12.19-20

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Questions we often hear

 

Q: What about eggs? They puff up and swell.

A: Eggs puff up when beaten, not when added to water.

 

Q: What about baking soda? Doesn’t that cause things to rise?

A: Baking soda does not rise when added to water, only an acidic agent. While baking powder is considered to be chametz, baking soda is not. Therefore, baking soda is our friend.

 

Q: What about alcohol, such as beverages or rubbing alcohol?

A: Most alcohol is produced by a fermentation of grain. Beer is out, people, and wine needs special certification to be considered kosher for Passover. In addition, rubbing or medicinal alcohol is also produced by grains and should also be eliminated. This raises big questions regarding cosmetic and personal cleaning products.

 

Q: What about vinegar?

A: Just like alcohol, most vinegar is produced with some type of grain fermentation.

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So what can we keep and eat?

 

This is a good time to remember that Passover comes in the spring, when earth is renewed and reborn with an abundance of vegetation. That’s right, almost all vegetables (except for the grains, rices, corns, etc) are okay. This list includes:

Apples

Berries

Carrots

 

Do I really need to go on? You get the drift. In addition, there are several varieties of Passover specialty items in a kosher market. Many dry goods may be ordered online if there is not a kosher market in your area. Items that we tend to buy specifically for Passover usually include matzah, matzo meal, potato starch, cocoa powder, chocolate chips, ketchup, mayonnaise, salad dressing, cooking oil, soup mixes, Coca-cola, parve margarine that is kosher for Passover, Gold’s duck sauce, and sometimes candy.

 

All the above mentioned items are in larger grocery stores prior to Passover and should contain a ‘P’ next to the kashrut symbol meaning that it is kosher for Passover. Coca-cola can be found in 2-litre bottles with a yellow cap, but buy quickly because often they are mixed in and can be purchased by anyone, even those unfamiliar with Passover. Regarding cooking oil, walnut or cottonseed oil is usually sold, but this year I am going to limit my supply to a smaller amount and possibly get rid of the margarine altogether by using coconut oil – my new best friend! Also, this year I do not plan to purchase mayonnaise as it tastes a little funny to me. There are several recipes for homemade mayo on the web, and one is included in this booklet.

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Advance preparation for the seder and the week

Several weeks before Passover you should familiarize yourself with the elements of the seder and the guidelines for the entire week. Some of you may wonder how Joe is able to continually lead a seder. It’s because he studies it, folks. That also brings up the subject of the Haggadah. This book of the Passover Seder contains all the prayers, steps, blessings, etc. and needs to be acquired prior to the dinner. It is best for all participants to have a copy (the SAME copy as the leader of the seder). There are many haggadot available, including very expensive ones. However, Maxwell House usually offers one free with the purchase of a pound of coffee in larger grocery stores. Many times, the stores will allow you to take more than one copy.

You cannot teach a child the 4 questions in a few hours. Training should begin weeks before the seder. In addition, songs could greatly enhance your seder, as well as meals during the week of Passover. But, you don’t learn songs in an hour or two. It takes advance preparation and study.

One thing we have done for the last several years is to prepare Passover-related coloring books or pages for our smaller participants. The first part of the seder can be quite lengthy, so little fingers do well coloring pages rather than spilling grape juice. It also cuts down on the boredom factor for those of us who are young and have difficulty following lengthy discussions. Again, this project needs advance preparation and possible purchase.

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Things we often forget about until almost too late!

 

Clean the car. Someone may have started eating a candy bar (chametz) or left a canned drink in a hidden place – or is that only in our family. By the way, that is why we empty all pockets and go through all clothing – who knows what wrappers may be hidden there. Also, don’t forget the family pet. They have to eat too, but most dog/cat food contains chametz and should be avoided. Believe it or not, many pet stores sell a chametz-free pet food. Check with the largest pet store in your area and inquire well ahead of time.

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Items to locate before Passover

All parts of the seder and items used during the weeks should be located or purchased in advance. These items would include:

Seder Plate

Matzah tash or cover

Afikomen bag

Table cloth

Decorations

Pillow for reclining

Extra bowls for charoset, horseradish and salt water

Pitcher, basin and towel for handwashing

Table ware that is kosher for Passover, as well as pots and pans. This is when we remember the wonderful invention of disposable ware.

Items needed for the actual seder, such as items for the seder plate include the following:

Shankbone (Let’s face it, they are only available in kosher markets or stores.) Later there will instructions on preparation of the shankbone.

Charoset – and all the ingredients involved, such as apples, cinnamon, honey, nuts. There are a variety of recipes, but a couple will be presented later.

Horseradish – we like to use the whole root on the seder plate, with some grounded for consumption. You can find horseradish in a jar, but make sure it is pure, not containing sauces, mayonnaise, or vinegars, etc.

Parsley – easy enough

Romain  lettuce

Roasted egg – what? How do you roast an egg?

The zeroah (shankbone) and beitzah (roasted egg) represent a remembrance of the original Passover from Egypt and the extra festival offering eaten during Passover when the Temple was still operating. They are essential elements of the seder, but a substitution may be made for the zeroah if a shankbone cannot be found. A good substitute may be a chicken leg or beet root.

DANGER!!!ALERT!!!DANGER

Controversy Ahead

Joe and I have had a slight disagreement lately on what this section’s subtitle should be. I suggested “The Egg and I,” but Joe suggested that few people our age or younger would recall the Claudette Colbert and Fred McMurray film from Hollywood’s golden era. So I thought maybe we could use “To Betzah or Not to Betzah, That is the Question.” Classy, right? Though it fulfilled our expectations of high-brow, intellectual antics, it just doesn’t roll off the tongue well. My last venture into pun-related subtitles pretty much laid an egg as well. It was “What Came First, the Chagigah or the Egg?”

Yes, it is true that Joe and I sometimes disagree, but one thing we wholeheartedly agree on is the purpose and history of the roasted egg on the Seder Plate. We recognize that some friends offer a different view on this issue and we keep hearing of controversy and fear associated with this custom. In an effort to explain our position we thought it necessary to retrace its origin and how it differs from the colorful, strategically hidden eggs that are also seen around this time of year.

Let’s examine the origin of the roasted egg – Betzah. Its first reference is found in Deuteronomy 16.2 where it states that “you shall slaughter the Passover sacrifice for the L-rd your G-d, from the flock and the herd, in the place where the L-rd will choose to establish His Name.” The interesting thing to note here is that both flock and herd are referenced. Also, the verse states that the sacrifices should take place where He will choose to establish His Name. This obviously refers to Jerusalem as seen in 1 Kings 8.28-29. The understanding of the above passages was that Passover offerings from either the flock or the herd could only take place in Jerusalem while the Temple was still standing. The Passover offerings fell within the category of ‘Holy Offerings’ which meant that they could only be eaten within the walls of the city of Jerusalem by those who were circumcised.

In the days of the Temple people would go to a court and register to attend a specific Seder, Due to the commandment to eat the entire offering before midnight, each Seder had to have at least 10 participants and no more than 20. Every Seder would have a Passover lamb from ‘the flock.’ This was required. However, if the Seder had an excess of 15 people registered, then a second festival offering was permitted. This offering could either be from the flock or a goat from ‘the herd.’ The second offering was known as the Chagigah.

Following the destruction of the Temple it was not permitted to have either the Passover lamb or the Chagigah. As a remembrance of those offerings and the Temple a zeker (token of remembrance) was placed on the Seder plate. The shankbone obviously commemorates the Passover lamb. The Betzah is a token of the Chagigah. The Sanhedrin chose a roasted egg as a representative of the Chagigah as it was from a kosher animal, yet could never be confused as a sacrifice from the herd.

Over the years the zeker, or remembrance has taken on a more profound meaning. The egg is usually eaten as the first course of the Seder meal, dipped in salt water. Many feel that this commemorates the sorrow and mourning for the loss of the Temple. In addition, eggs are often eaten during times of mourning as their roundness testifies to the cycle of life. Though Passover is a season of Joy, it would be remiss to revel in our deliverance from Egypt without mourning the destruction of our heavenly Father’s House.

So there you have it in an eggshell. Oh please, somebody make me stop! Anyway, we observe the custom of placing the Betzah, the roasted egg, prominently on our Seder plate because we are called to remember the Temple and the offerings made there. Our intentions have absolutely nothing to do with springtime, bunnies, fertility, or any other pagan ritual. It is strictly a reference to the Temple.

As I said earlier, we have friends who disagree with us. All I can say is that if the Betzah really makes you uncomfortable and you choose to eliminate it from your observance, then that is your prerogative. I just ask that no one be made to feel inferior, uneducated, or spiritually inadequate for choosing to include it in their Passover celebrations. There is enough division and strife in the world already. It serves no purpose to contend over an element of a joyful time during which we agree on so many more important matters.

The day before the seder (after the oven has been kashered) I broil the shankbone until done – about 20 to 30 minutes. Meat should be left on the bone, but not eaten. Regarding the egg, I use tongs and hold an egg over the flame of one of my burners on the stove for a few seconds, just enough to lightly scorch. Then I place the egg on a rack in the over at 350 degrees and roast for about 15 to 20 minutes. It often looks spotted, but that adds to the beauty of the meal, in my opinion. As with the zeroah, we don’t eat  the beitzah, it is a token or remembrance of years past.

 Traditionally, the first course eaten during the seder is an egg, which is why I always include a salad with a hard-boiled egg as the first course of the meal. The egg should be dipped in salt water before eating.[divider]

Meal planning

Time should be allotted for planning several meals and the seder meals in particular so that grocery lists may be collected. Remember that just because something is kosher during the rest of the year, that does not make it kosher for Passover. Each processed item should be marked with a ‘P’ next to the kosher emblem. Whereas the word, ‘parve’ means no meat or dairy, ‘P’ means that it is kosher for Passover if not otherwise indicated.

The potato becomes very helpful during this week, but be sure to consider other ingredients added to this starch. Eggs are essential for the week and may be cooked a variety of ways, but most importantly, include many raw and cooked vegetables in each menu. Matzah is the food that binds, and a week of it can really clog you up, if you get my meaning. Also remember that we are commanded to eat Matzah during the seders, but not during the week. You may eat as much or as little as your system can take.

In considering menus, also consider what items may be prepared in advance. This has been especially helpful to me in preparing for 2 large seders and has kept my oven (and my tendency toward frenzy) from too much stress.

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After cleaning, before Passover

Now that the kitchen is cleaned, leaven is thrown out or removed, what other preparations need to be addressed? You got it – you should not prepare or cook kosher items in a kitchen that has not been kashered. This involves several issues, beginning with the stove.

 Most ovens have a self-cleaning option, which is enough to kasher the oven and burners after they are cleaned. Remember that this takes approximately 3 hours in most ovens, so time should be considered and scheduled. In addition, koshering should not begin until after 24 hours of nonuse. Once the oven and stove are kashered, then do not use it until preparing the shankbone or meals for Passover. If you do not have a self-cleaning cycle, then a small blowtorch purchased from a hardware store could be used. Lightly expose the interior oven to the torch to burn up all traces of previous cooking. The same goes for the burners.

Glasses may be kashered by immersing in water for several hours. Set the glasses aside and do not use for 24 hours before immersing. Let the glasses sit in the vat for 3 days, changing the water every 24 hours. Of course, the vat used for the immersion needs to be kashered as well. Again, time needs to be considered so that this activity can be appropriately scheduled. By now, those disposable drinking glasses are sounding pretty good, aren’t they?

Stainless steel or silverware may be koshered in a pot of boiling water. The same goes for pots and pans. Some families use specific pots and pans for Passover alone. Let’s face it, our family cannot afford 2 more sets of pots and pans (one for meat and one for dairy) and in no way do we have the storage space. Therefore, I select a few pots for the week and kasher them prior to Passover meal preparation. A couple of things need to be considered: the pots should be all metal and must be immersed in a vat that has been kashered. Regarding other tableware such as plates, dishes, etc. there is no alternative except to have a couple of separate sets of dishes specifically designated for Passover use. In our home, we have fancy china used for the seder and for some meat dishes during the week. Dairy meals, some lunches, and snacks are eaten on disposable plates and bowls.

Don’t forget cleaning areas. As it is next to impossible to kasher my sink and washing area, I purchase new wash and rinse pans for the week of Passover, then incorporate them into regular use once the week is over. Old dishpans can be thrown out if cracked, but may be used for storage, gardening, footbaths, etc. Also remember that all sponges, brushes, etc. need to be replaced as well. This time of year, the Dollar stores become very helpful to me and my family. Remember how color coding can be helpful – reds/pinks for meat, blues for dairy, etc. Linens do not need to be replaced, just thoroughly cleaned.

Countertops should be covered by foil to eliminate the possibility of food coming into contact with preparation areas that touched leaven. There are some countertops that can have boiling water poured over it, but this needs to be thoroughly investigated.  A new cutting board could work, but would take a lot more careful attention. Now you may think that this is going a little bit too far, but remember that there are spiritual lessons to be learned everywhere. Also, consider that the table of our home is our altar. Certain guidelines for sanctification and separation apply. Would you want the altar in the Temple to be defiled by inappropriate sacrifices or activity? Let’s look upon this exercise as an opportunity rather than a hardship.[divider]

Miscellaneous advance preparation

Get a haircut! It is customary that hair not be cut during the Counting of the Omer, so just in case you are hirsute, get trimmed and coifed before the season begins.

You may want to consider decorations during the week. I almost never have a table centerpiece for the seders because the seder plate serves that purpose. However, there are several suggestions for other meals during the week, particularly Shabbat. Some of these ideas are found in children’s books and would lend themselves well into teaching sessions with your children.

Seder Plate (I saw this once at a public seder and was very impressed)

Items needed: a picture of a seder plate, colorful markers, clear contact paper, a round plant drain pan made of clear plastic or a coordinating color for your theme.

Enlarge a picture of a seder plate on a copier until the desired size. Color the designs on the plate with the markers, then ‘laminate’ the completed artwork between two layers of contact paper. Trim to desired shape and width. Place in the drain pan, the sides of which should keep things from sliding off the flat plate.

Matzah Tash (the special cover and bag for holding the 3 pieces of matzah during the seder

Items needed: 4 squares of cloth (men’s hankerchiefs are about the right size and can be purchased inexpensively at a dollar store), crayons or fabric paint, lace or trim, sewing machine, iron.

Draw or paint a Passover design on a square of fabric. The ones at the office have muslin fabric for the top, and white cotton for the other pieces. If using crayons, then press the fabric, using a piece of wax paper, to set the color. Stack the fabric and sew 3 sides, using lace trim if desired. Don’t forget to add the trim to the top of the 4^th side on the top layer – just remember to keep one side open for the matzah.

Afikomen Bag

Take a rectangle of light colored fabric and fold into 3rds, envelope style. Sew one of the folds on two sides, leaving free a flap to fold over. Velcro or a snap may be used to attach if a flap if desired. Decorate as desired, using the same method as above.

Matzah Vase

Items needed: bowl or vase to hold fresh cut flowers, matzah, glue gun and sticks.

Assemble a square of matzah large enough to conceal the bowl or vase. Use a glue gun to hold the corners of the square together. The beauty of this, is that the vase cover (matzah) should stay good for a long time as long as it doesn’t get wet. It will crumble, however, so be very careful.

Colorful Table Greens

Items needed: several stalks of celery, food coloring, vase and water.

Several hours before the meal, cut the bottom off each stalk of celery. Place into a vase of water, into which several drops of food coloring have been added. The color will be soaked into the veins of the celery. This fun idea is great for children to watch, as well as being incredibly inexpensive.

Chart for Counting the Omer

Counting the Omer begins during Passover. It is easy to construct a chart or makeshift chart like a calendar with a block for each day. This helps in keeping track of the days and makes the time especially meaningful. Draw blocks (7x7) onto cardstock and put the appropriate number into each square – 49 squares total. You can ‘laminate’ between two sheets of clear contact paper or take to a copy shop for lamination if desired. If it is lightweight, it may be held onto the refrigerator by magnates, using a magnate to designate the proper day. If that is too weighty, then table top would serve just as well. You may also put the date on several or all squares, just in case you have a tendency to lose count or someone moves your magnate.[divider]

Passover Schedule

(times are approximate – look for a Chabad website in your area to get definite times)

Sunday, April 13 (in the morning)

 Sell remaining chametz.

After 8:00 pm – Search for chametz

Debbie’s Smelly Little Secret

For years my husband has taught that we should experience festive occasions through all our senses. We see this especially during Havdalah when a festival or Shabbat is brought to a close. We see the flame, we feel its warmth, we taste the wine or grape juice, we hear the blessings and prayers, and we smell the spices. Using all our senses heightens the awareness of the omniscience of Hashem and His thorough enriching of every fiber of our being. Sounds poetic, doesn’t it. Now let me explain in simpler terms when my simple life begins the celebration of Passover.

After the house is cleaned and the smell of dog or soiled clothes has been replaced with less flagrant, excuse me, I mean fragrant odors, I begin the preparation for the 2 Seder meals. Then it happens. My nose hones in to the mixture of the horseradish, cinnamon, parsley, and apple to blend into the most magnificent aroma – Passover! I know aroma therapists out there may attribute my sensory perception to some healthy ingredient used during this time. I will not dispute that. However, for me Passover really begins when I experience the blended aromas of these various elements. It evokes memories of Passovers past and pleasant times in preparation. Now that aroma is indelible in my memory and one I look forward to each year. To me, it is one of the richest experiences of the entire season.

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Menus

Our public seder has had virtually the same menu (with a few variations) for the past several years. There’s a reason for this: it’s an easy, yet filling menu that can feed a crowd. It also lends itself to our home seder that we have on the 1^st night of Passover. By changing a few items, I can prepare for both meals at the same time.

Home Seder (1st night)

Salad greens with cherry tomatoes, sliced egg, and Italian dressing You have to be careful with dressings because so many contain inappropriate oils. Therefore, we always purchase ours from a kosher market or make our own with olive oil and freshly squeezed lemon juice. I also like to throw in a little parsley and sometimes mint for a fresh, spring taste.

Matzah Ball and Soup What seder would be complete without this staple? I almost always use the boxed set, but cook the matzah balls in salted water and store in large jars or containers. Closer to mealtime I heat up the soup and add the matzah balls. Many times I add a little chopped parsley to the matzah meal, just to make it a little fancier and lighter taste.

Entrée consisting of some kind of poultry, chicken or turkey, with a side of vegetable and starch such as sliced carrots and scalloped potatoes. As you may have guessed, parsley can go into both these side dishes. If I need a thickening agent for the potatoes, I use potato starch, available in the kosher aisle of larger super markets. The hardest part of this portion of the meal is a butter substitute. As we cannot mix meat with dairy, we need a margarine that is parve. Ordinarily that is no problem; however, finding a parve margarine that is kosher for Passover is difficult because of oils that contain chametz. Remember what I said about coconut oil?

Dessert usually consists of large Passover brownies that include a lot of cocoa and potato starch. Sometimes I embellish this with a whipped meringue and garnish with a strawberry or raspberry and mint leaf.

Public Seder (2^nd night)

Same as our home seder, salad and sliced egg.

Matzah Ball and Soup (by the way, this is parve, so vegetarians have plenty to eat)

Boneless skinless chicken breasts cooked in a kosher for Passover duck sauce, usually the spicy kind. It is so easy to prepare and equally as easy to serve. The duck sauce is usually only available in kosher markets, but may be purchased online.

New Potatoes seasoned with chopped parsley Is there anything I don’t add parsley to? The potatoes can be boiled ahead of time and mixed with a parve, kosher for Passover margarine. Add chopped parsley close to serving time.

Vegetable medley consisting of carrots, broccoli and cauliflower seasoned with the same margarine, lemon and pepper.

Dessert consists of 2 Forgotten Cookies and a strawberry, or some fruit slice. Forgotten Cookies are basically a meringue dollop that includes chopped pecans and sometimes parve chocolate chips. I top each one off with a pecan half. The meringue dollops are placed into a warm oven and ‘forgotten’ for several hours or overnight. This makes it an easy dessert to prepare a day or two in advance and store in airtight containers. 

My menus are not intended to be mandatory, but a guideline or springboard for your own creativity. The important thing to remember is to eat in abundance and enjoy without the burden of chametz.

During the week there are several things we do that may serve as ideas for you as well. For example, we almost always have meatloaf on Shabbat, made with matzo meal. Sometimes during the week we have salmon croquettes, also using matzo meal. Matzo meal basically can take the place of bread crumbs in almost any recipe.  Breakfasts contain a lot of eggs and there are several recipes available online. For lunch, tuna salad is a possibility, but you need to be careful regarding mayonnaise. One of my favorite lunches consists of gefilte fish and matzah, garnished with leftover charoset and horseradish. In addition, we eat off the leftovers from the seders for several days.

There are many products available in kosher markets that are kosher for Passover, including pastas, pizzas, and cereals. Just a word of caution; however, most of these items just don’t taste good. Yuk! While I can admire the creativity in the invention of these foods, I would rather give up these items for the week and enjoy the real thing later.

Recipes

Some of my favorite recipes for Passover are included below, but there are many in kosher cookbooks and online. Again, these suggestions are not intended to be mandatory, just for your consideration.

 

Charoset

1 apple peeled and pared

½ cup chopped nuts

½ teaspoon cinnamon

1 teaspoon honey

1-2 Tablespoons wine or grape juice

 

Coarsely chop the apple. Add rest of ingredients and mash until thoroughly mixed. Adjust seasonings to taste.

Passover Brownies

¾ cup cocoa

4 eggs

1/3 cup oil

½ cup potato starch

3 Tablespoons oil

1 ¾ cups sugar

¼ teaspoon salt

½ cup chopped nuts

 

Preheat oven to 350 degrees. Mix the cocoa and 3 tablespoons of oil in a small bowl. Beat the eggs in a large bowl until thick and foamy. Add the sugar slowly and keep beating. Add the rest of the oil to the large bowl and mix. Add the salt, potato starch, and nuts. Mix well. Add the cocoa-oil mixture to the batter and mix. Pour the batter into a 9x9 inch baking pan and bake about 30 minutes, or until a toothpick in the center comes out clean. Cut the brownies into squares while still warm.

 

Forgotten Cookies

2 egg whites, at room temperature

2/3 cup sugar

pinch salt

1 teaspoon vanilla

1 cup finely chopped pecans

1 cup chocolate chips

Pecan halves

 

Preheat oven to 350°. Beat egg whites until foamy. Gradually add sugar and continue beating until they hold stiff peaks. Add salt and vanilla. Stir well. Stir in pecans and chocolate chips. Cover cookie sheet with foil or parchment paper. Drop by teaspoonfuls onto the foil and place a pecan half in center of each dollop, mashing slightly. Put in the oven then turn the oven off. Leave overnight in oven with door closed.

 

Baked Tomatoes With Basil

 

2 ripe tomatoes

½ cup crumbled matzah or matzah meal

1 clove garlic, minced

1 teaspoon dried basil

Salt and pepper

3 Tablespoons olive oil

4 slices red onion

 

Preheat oven to 350 degrees. Slice tomatoes into 1 inch slices. Place in a baking dish and season with salt and pepper. Combine matzah crumbs, oil and garlic. Spread mixture on tomato slices. Top with a slice of onion. Sprinkle evenly with basil. Bake uncovered for 15 minutes.

 

Matzah Coated Weiners

 

1 package Kosher chicken or beef wieners (7-8)

½ cup matzah meal

½ cup potato starch

1 egg, beaten

Salt, pepper, and paprika to taste

 

Dip the wieners and coat with the beaten egg. Mix all dry ingredients together in a plastic bag. Drop a single weiner into the bag and shake, completely coating the weiner, then place on a baking sheet. Continue until all wieners are done. Bake at 375 degrees for 15-20 minutes, or until wieners are cooked and crust is done.

 

Vegetable and Fruit Kugel Muffins

 

2 apples, peeled and cored

1 large sweet potato, peeled

4 carrots, peeled

2 potatoes, peeled

½ cup raisins

1 cup matzo meal

½ cup margarine, melted

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

Paper muffin cups

 

Preheat oven to 350 degrees. Grate apples, potatoes and carrots. Stir in the rest of ingredients. Place paper muffin cups in a muffin pan and spoon the mixed ingredients into each cup – about 2/3 full. Bake in the middle of the oven for 20-25 minutes until done. Makes about 30 muffins.

 

Mayonnaise Dressing

1 cup salad oil (olive oil may be used but should not be extra virgin) 1 egg yolk 1/2 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon paprika 3 tablespoons lemon juice

Add well the seasonings to the egg yolk with 1 teaspoon lemon juice and beat well, adding 1 drop of oil at a time until mixture thickens, after which oil may be added more rapidly. If mixture is too thick, add small amount of lemon juice. The white of the egg may be beaten stiff separately, and folded in last.

 

Vegetable and Cheese Frittata

1 small onion, chopped

1 small bell pepper, chopped

1 small potato, grated or chopped

Any other vegetable, such as mushrooms

½ teaspoon thyme

Salt and pepper to taste

6 eggs, whisked

1 cup kosher cheese

1-2 Tablespoons butter or cooking oil

In a large skillet sauté oinion and bell pepper in butter or oil. Add potato and any other vegetables and spread over the bottom of the skillet. Add thyme, salt and pepper. Pour eggs over top and tilt skillet so that the eggs reach the ends of the skillet. Before eggs completely set, add grated cheese evenly over top and remove from heat. Place in a hot boiler oven for about 6-10 minutes until cheese is completely melted and eggs are completely done. Be careful in removing from the oven.

 

 

There are several other recipes in the Seasons and Seasonings Cookbook produced by our office.