An excerpt from Joan Nathan’s new memoir-cookbook, “My Life in Recipes,” recalls Passover Seder meals over the decades and the haroset she always serves.
American Apple and Nut Haroset. See link to recipe, below. Editor’s note: The following is an edited excerpt from “My Life in Recipes: Food, Family, and Memories” by Joan Nathan .
The Seder can go on for hours, so through the years, we, like so many others, have tried to include events to sustain everyone’s attention, especially the children’s.What makes our Seder different from others is the play our family has now done for more than 40 years. It is always the same: God, sheep, grown Moses, baby Moses, Miriam, and Aaron and his siblings. The children leave the table a little after the main course to rehearse and raid our closet for costumes.
As I learned these customs and the delicious foods that accompanied them, so different from my own, I wanted to share the knowledge I had gained. I had an idea to make what became known as “Passover: Traditions of Freedom,” now an evergreen documentary, aired in 1998 by Maryland Public Television and around America for a whopping 12 years. To make the film, which I produced with Charles Pinsky, we and the crew went to Israel and replicated a very early Seder, but not in Jerusalem.
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