We talked about what is on a seder plate earlier this week, now it’s time to chat about the whole seder table. The seder table is the literal table around which your seder takes place and there are certain essential elements as well as some delicious, optional components. The Food Artist and I are happy to share our contemporary, yet also traditional, seder table with you fine folks. We also posted fantastic recipes for our Slow Cooker Tomato Braised Brisket and a crisp “Not your Bubbe’s” Charoset so check those out for your seder table.
What’s on a seder table?
- Seder Plate: The shankbone, roasted egg, maror, charoset, karpas, chazeret, salt water, and optional orange with seed.
- Matzah: Perhaps the most important symbol on the seder table is a plate that has a stack of three pieces of matzah (unleavened bread) on it. The matzot (that’s plural for matzah) are typically covered with a cloth. People have come up with numerous interpretations for the three matzot. Some say they represent the Kohen class (the Jewish priests in ancient times), the Levis (who supported the priests), and the Israelites (the rest of the Jews). What symbolism you attribute to this trinity isn’t all that important, as long as you’re thinking about it.
- Wine cups and wine (or grape juice): Everyone at the seder has a (usually very small) cup or glass from which they drink four cups of wine. Traditionally, the four cups represent the four biblical promises of redemption: “I will bring you out from under the burdens of the Egyptians, and I will rid you from their slavery, and I will redeem you with an outstretched arm, and with great judgments. And I will take you to me for a people . . .”
- Brisket: Ashkenazi jews have eaten brisket during Passover for a very long time. Brisket is implicitly kosher because it comes from the front of the animal. Brisket is also a low cost cut of beef that will feed a lot of people. Very practical, kosher, and totally delicious.
Impossibly Crispy Roasted Potatoes
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Parboiling the potatoes breaks down the surface releasing starches that crisp up beautifully! You'll never need another roasted potatoes recipe. Infuse your oil with herbs for a flavor boost!
Author: Crystal Cartier
Recipe type: Sides
Cuisine: Holiday, Vegan, Gluten-Free
Serves: 2 pounds
Ingredients
- ½ teaspoon baking soda
- 2 pounds dutch baby potatoes, scrubbed and cut in halves (quarter larger ones)
- ¼ cup Olive or Avocado Oil
- ground pepper, to taste
- flaky sea salt, like Maldon, to taste
Instructions
- Preheat oven to 425 degrees.
- Rinse extra starch off of cut potatoes and add them to an empty pot. (this is one of the extra crispy tricks;)
- Pour boiling water over the potatoes in the pot, sprinkle in baking soda, then bring the water back up to boiling. Don't start the potatoes in cold water, another extra crispy tricks;)
- Parboil the potatoes for 5+ minutes until a knife inserted goes in somewhat easily but meets resistance.
- Strain the potatoes then leave to dry for a few minutes.
- Once dry, shake the strainer to rough up the edges. This makes more crunchy opportunities!
- Transfer potatoes to a bowl and toss with oil and pepper.
- Spread out in an even layer on a baking sheet (or two) making sure not to crowd the pan or the potatoes will steam.
- Roast potatoes for 20 minutes. Then flip them all and roast for another 20 minutes until golden and crisp.
- Sprinkle liberally with flaky sea salt.
ENJOY!!!
Caramelized Oven Roasted Brussel Sprouts
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Caramelized brussel sprouts are a beautiful addition to any table or holiday! The perfect blend of acid, salt, and heat, these brussel sprouts with please even your toughest vegetable critic!
Author: Crystal Cartier
Recipe type: Sides, Holiday
Cuisine: Vegan, Gluten-Free, Paleo, Whole30
Serves: 4 servings
Ingredients
- 2 pounds brussel sprouts, cleaned, trimmed and halved
- 2 shallots, sliced very thin
- olive or avocado oil, as needed
- freshly squeezed lemon juice from one lemon
- flaky sea salt
- freshly ground pepper
Instructions
- Preheat oven to 425 degrees.
- On a large baking sheet (or two), toss the brussel sprouts and sliced shallots in oil to coat.
- Spread them evenly on sheet being careful not to crowd the pan so they can crisp.
- Flip as many as possible cut side down, trust me;) Sprinkle with salt and pepper.
- Roast for about 25 minutes, shaking the pan halfway through.
- Sprinkle generously with flaky sea salt to taste.
ENJOY!!!
I prepare a Seder Meal each year and this year I want to add some other dishes to the meal that I don’t usually serve. These recipes were so helpful. They will more than likely be added to the Seder Menu. God bless you and have blessed Seder Meal.
Hi there! I’m so happy to hear that, and I hope they serve you well:)