A record crowd for the Terre Haute diaspora era of more than 50 people filled the Vestry Room for the annual community Passover seder Friday, April 19, at United Hebrew Congregation.
Herschel Chait led Kabbalat Shabbat in the sanctuary and, adorned in seasonal matzoh tie and kippah, shared seder-hosting duties with Temple president Betsy Frank.
By request, Christina France provides her 2019 Best Charoses recipe. Thanks to all seven contestants who contributed a diverse selection of dishes, and to all who sampled the charoses.
Christina’s Orange Rind Charoses
Ingredients
- 1/4 cup pistachios
- 1/4 cup almonds
- 1/4 cup cashews
- 1/8 cup pine nuts
- 1 tart apple, peeled
- 1/4 navel orange with the rind
- 1/2 tablespoon of raw honey
- pinch of ginger
- pinch of clove
- pinch of cinnamon
- pinch of nutmeg
- brown sugar to sweeten
Directions
Grind the nuts, apples and orange separately in a food processor. Grind only until there are small chunks. Combine the nuts, apple, orange, honey and spices in a bowl; mix well. And it is done!
Dayenu
Thanks from Betsy
Photos
Herschel wore his matzoh-themed necktie and kippah and shared hosting duties with Betsy. Dick and Norma joined them at the head table.
Seder plates held matzoh, shankbone, egg, bitter herbs, charoses and karpas.
Seder guests and tables filled the Vestry Room.
The faces of Pesach.
Matzoh sandwiches serve as an essential feature of the seder dinner.
Betsy ransoms the afikomen and awards Best Charoses prizes.
Guests lingered for conversation and cleanup.
