Thursday, April 04, 2013

Seder ideas for next year

Too bad I just saw this post.

A free sample (from the linked post on Rabbi Elli Fischer's blog):

"This is how we roll at our Seder.

For karpas, a vegetable appetizer in a dip, we use different kinds of vegetables and different kinds of dips. Each dip has some sort of educational of symbolic value. This year it's:

Strawberries and bananas dipped in chocolate. These are generally considered fruits, but in fact their berakha is "ha-adama. " Great teachable moment (I've heard that R. Teitz of Elizabeth, NJ used to do this, for that very reason).

Artichoke - same reason, and also because we're having Seder with my gourmet sister-in-law.

Potato latkes in applesause - that's just becuase it's fun and yummy." [Better yet, since white potatoes aggravate my gout, I'd go for sweet-potato latkes, which we found kasher l'Pesach this year.]


Blogger Larry Lennhoff said...

I sent a link to that post to a friend of mine, and during chol hamoed he responded (approximately) Thanks. That was a great teaching tool during the seder - my kids and I went through each example and showed how it was not valid to fulfill the mitzvah of karpas.

Fri Apr 05, 01:17:00 PM 2013  
Blogger Shira Salamone said...

So now, I can't rely on the opinion of an Orthodox rabbi? Or is this just a classic case of "2 Jews, 3 opinions?"

Fri Apr 05, 03:14:00 PM 2013  
Blogger Larry Lennhoff said...

When could you rely on the opinion of a single O rabbi? Anyway, I'd suggest contacting Elli and asking him - I suspect he uses the classic parsley and salt water (which he mentions using) to fulfill the mitzvah and the rest are just object lessons taught for the reasons he outlines.

Mon Apr 08, 08:20:00 AM 2013  
Blogger Shira Salamone said...

Ah, you're probably right--he does say that "we use different kinds of vegetables and different kinds of dips." Using the "classics" plus some newbies would keep everyone happy. :)

Too bad white potatoes aggravate my gout--my mother's family came from somewhere in Czarist Russia, and our minhag/custom was to use boiled potatoes in addition to parsley and celery, because, after all, who can find a green veggie in Russia in March?! The same goes for using horseradish as maror/bitter herb, by the way--our Sefardi brethren use romaine, endive, or the like, but who can find a green veggie in Russia in March?!

Mon Apr 08, 10:29:00 AM 2013  

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