Our Silver Seder celebrated several milestone occasions, the most important, of course, the exodus of the Jews from slavery in Egypt. Non-traditional recipes from The Sephardic Kitchen provided the perfect inspiration for our feast that evening. From charoset, made with figs, dates, apples and walnuts and rolled in cinnamon, resembling truffles (thank you Arielle) to a seared ahi tuna salad with arugula and capers to braised chicken made with honey, cinnamon sticks and San Marzano tomatoes from A.G. Ferrari. This chicken dish is a specialty of the Moroccan Jews with saffron adding an incredible fragrance and color. Whole wheat couscous, steamed vegetables and Josh’s delicious hummus accompanied the dish. Lest I forget, we began the meal with Joan’s heavenly matzo ball soup. For dessert, we delighted in a Moroccan Passover torte made with coconut, walnuts and an intoxicating orange flavor thanks to fresh-squeezed orange juice and Grand Marnier, then garnished with Michael Recchiuti bittersweet chocolate shavings and whipped cream. HolyLand Matzot from Trader Joe’s were the ubiquitous symbol throughout the ceremony, from their place on the seder plate to the concluding afikomen – “that which comes after dessert” – and results in a gift. That night, a special birthday gift for Josh!
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