We updated the symbolic seder plate out of respect and appreciation for gathering together to reflect on where we came from and how much we have to be thankful for.  This modern version, making the seder plate delicious, invites us to make all of the moments we have together as delicious as they can be.

Below is a collection of 6 recipes, to be served with matzoh, that can be multiplied as needed to share the Edible Seder Plate this coming Passover. 

The Edible Seder Plate

Lior Lev Sercarz & Helen Park

Servings/Yield

4

Category

Appetizer

The Edible Seder Plate

Ingredients

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    • 1 teaspoon Dried mint (1 gram)

    • 1 teaspoon Sumac (3 grams)

    • 1⁄4 teaspoon Tellicherry peppercorns (1 gram)

    • 5 Boiled eggs

    • 1 Tbsp tahini

    • 2 Tbsp water

    • 1 Tbsp chopped black olives

    • Salt to taste

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    • 1 Tbsp Ayala N.16 spice blend

    • 1 ½ Tbsp extra-virgin olive oil

    • 1 ½ Tbsp fresh lemon juice

    • 1 Tbsp honey

    • 1 Pound chicken wings, separated into drumsticks and flats

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    • 4 Ribs celery, sliced thinly

    • 2 Tbsp parsley leaves

    • ½ tsp Hazelnut Oil or extra virgin olive oil

    • ½ tsp Cider vinegar

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    • 1 cup Date puree (see link and tips below)

    • 2 Tbsp cup ruby port wine

    • 1 Medium granny smith apples, peeled, cored, ¼” dice

    • 2 Tbsp coarsely chopped, toasted, and salted cashews

    • 1 ½ tsp Nigella seeds

    • 1 ½ tsp Sesame seeds

    • 1 ½ tsp Sherry vinegar

    • ½ tsp Sumac

    • ½ tsp Aleppo pepper

    • ¼ tsp Fine sea salt

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    • 8 Leaves romaine lettuce, preferably the inner yellow hearts, cut into 2” pieces

    • 1 Tbsp fresh lemon juice

    • Pinch of fine sea salt

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    • 1 Tbsp amchoor

    • 12oz Package steamed peeled beets, cut into quarters

    • ¼ tsp Fine sea salt

    • 1 Tbsp Sugar

    • 1 cup Prepared horseradish

    Directions

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      1. Finely grind together the mint, sumac, and peppercorns.

      2. Peel and cut the hard-boiled eggs in half. To get clean cuts, use a very sharp knife and wipe the blade after each cut.

      3. Pop-out the yolks and place them in a medium bowl and set the whites on a cutting board. Smash the yolks with a fork until crumbly and add the tahini, water, 1 1⁄4 teaspoons of the spice blend, and chopped olives. Mash and stir until smooth. Season to taste with salt.

      4. Evenly divide the yolk mixture among the cavities and sprinkle with any remaining spice blend.

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      1. In a mixing bowl, whisk the Ayala, olive oil, lemon juice, and honey.

      2. Add the chicken wings and toss to coat with the marinade. Cover with plastic wrap and refrigerate for 1 hour (or overnight).

      3. Preheat the oven to 425°. Line a rimmed baking sheet with aluminum foil. Spread the chicken wings on the prepared baking sheet and roast for 15 minutes, then turn over and roast for 15 minutes longer or until the wings are golden brown and cooked through.

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      1. Toss the ingredients together to season.

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      1. Combine all ingredients using a spatula, then refrigerate until serving. Can be prepared up to 24 hours ahead of time

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      1. Toss the ingredients together to season.

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      1. Pulse the amchoor, beets, salt, and sugar in a food processor until finely chopped.

      2. Add the prepared horseradish and continue processing until a smooth, bright, puree. Serve chilled.

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