The chosen theme for our Seder this year reflects the rich and exotic Jewish culture that flourished for many centuries on the Iberian Peninsula, from the exotic and delicious cuisine to the colorful customs practiced at the Passover/Pesach Seder table. While guests to a Sephardic Seder customarily wear white, our table was set with vibrant yellow and red in keeping with the colors of the Spanish flag. A delicious Leek Soup replaced the traditional matzo ball soup as our starter followed by Charoset Truffles bursting with apricots, dates and cinnamon. “Huevos Haminados” or eggs turned a beautiful light brown from slow cooking in onion skins with coffee grounds replaced the ritual hard-boiled eggs. With fond memories of the Paella I saw cooking on outside fires while living in Spain, this dish took center stage at our meal with a Kosher Paella recipe. Using chicken wing drummettes, sausages, tomatoes, artichoke hearts, mushrooms and green beans, a savory smoked salmon embellished our fragrant saffron-infused dish. Exquisite wine from the Ribera Sacra region of Spain accompanied the meal as we said our blessings with one glass after another. An amazing Spanish Walnut Cake with Syrup “Tishpishti” was the sweet ending to our Seder and beginning of this year’s exodus to freedom!
