Details
Premieres Sunday, March 28th at 3:30pm on our YouTube Channel, the video will remain up for the rest of Holy Week (until Easter Monday).
The Seder is the traditional Passover meal that includes reading, drinking 4 small cups of wine (or grape juice), telling stories, eating special foods, singing, and other Passover traditions. Here at KSCC, we’ve typically held a Lift Worship Night every Palm Sunday evening. This year, we’re trying something new! We’ll be hosting a Seder Meal experience that you can follow along with at home.
Our Seder Meal Experience will be premiering on our YouTube channel at 3:30pm on March 28th and will be available for you to follow along at your convenience. You will need to prepare for your Seder Meal at home with some various food and other items. There are two recipes listed below if you’d like to make your own. For the food, there are substitutes you can use if necessary, see some ideas here.
Download our printable Seder meal checklist »
Download our printable Haggadah (Seder meal guide) »
Please Note: The Haggadah booklets will be printed out and available for pickup at the church building on Palm Sunday during our morning gathering if you’d like avoid printing at home.
Recipes for Seder Celebration
Make your own Matzah
Original recipe yields 8 servings, total time = 18 minutes
Ingredients
1 teaspoon all-purpose flour for dusting*
1 cup all-purpose flour*
⅓ cup water, or more if needed
½ teaspoon kosher salt, or as needed (optional)
1 teaspoon olive oil, or as needed (optional)
Directions
Preheat oven to 475 and move rack to higher rack in oven and preheat baking sheet.
Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed. Place 1 cup of flour into a mixing bowl; set a timer for about 16 minutes (18 minutes maximum). Start the timer; pour the water, about 1 tablespoon at a time, into the flour. Stir the water and flour together with a fork until the dough forms a rough ball, remove the dough to the prepared work surface, knead rapidly and firmly until smooth, about 30 seconds to 1 minute.
Divide the dough into four equal pieces; cut each piece in half again to get 8 pieces total. Swiftly roll each piece into a ball. Roll each piece of dough out into a 5-inch pancake, dusting the top and rolling pin with flour as needed. Gradually roll the pancakes out to a size of about 8 inches, increasing the size of each by about 1 inch, then letting the dough rest for a few seconds before rolling again to the finished size. Roll from the center out. The bread rounds should be very thin. Using a fork, quickly pierce each bread about 25 times, all over, to prevent rising. The holes should go completely through the bread. Flip the bread over, and pierce each piece another 25 times with the fork.
With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven, and place the rounds onto the baking sheet. Place the baking sheet onto the rack near the top of the oven, and bake for 2 minutes; turn the breads over and bake an additional 2 minutes, until the matzot are lightly browned and crisp.
Transfer to a wire rack to cool. Lightly anoint each matzah with olive oil, using a brush, and sprinkle generously with salt.
Make your own Charoset (uncooked version)
This is the version we use (largely because I like the flavor best!). Raisins or other dried fruit, such as apricot, can be added. This recipe yields about 12–14 well-rounded tablespoons of Charoset, total time = 10 minutes
Ingredients
1 cup chopped apples (2-3 apples)
1 cup walnuts
1 cup chopped, dried dates (or 1/2 cup dates and 1/2 cup figs)
1 tsp. ground cinnamon
1/4 tsp. ground cloves
2 tsp. honey
2 tsp. red wine vinegar
1 tsp. lime juice
Directions
Core, peel, and cut apples into 1 inch chunks.
Run apples and dates and other fruit through food grinder using coarse blades (you will likely have to alternate the apples with the dried fruit).
Add nuts, spices, honey, vinegar and lime juice. More liquid may be added if necessary or to taste.