“How does this night differ from all other nights”? That is one of the four questions that the children resite while reading the Haggadah during a traditional Passover Sedar.
Growing up, my most vivid memories of Passover are sitting around the table at my Aunt Joyce and Uncle Herb’s house. My 7 cousins and I running wild while teasing one cousin in particular. We would play and laugh, kind of eat, but mostly we would wait until it was time to find the Afikoman (a piece of matzoh that is nestled inside a little fabric covered pocket and hidden somewhere around the house). Whomever found it, received a silver dollar!! I cannot recall ever finding it. Regardless, my grandpa (when he was alive) would slip me a silver dollar when no one was looking(I was the youngest, the baby, the one that got most of the attention). And when he passed on, it was my uncle Irv whom followed in his patriarchal footsteps and slipped me the special silver coin.
How does a Cyber Sedar differ from any other traditional Sedar? Well, for one, we are not all gathered around the same table,sharing stories and traditions. Instead, we are linked via this wonderful worldwide web. Could this be the “new” Passover of our time? A virtual pot luck; Internet style. This Passover potluck is a testament as to how community comes in all shapes and spaces. Please join us as we all share a meal together and pass these recipes on to those that we love and care for.
1 4-5 lb brisket
2 onions, chopped small
4 garlic cloves, minced
3 tablespoons coconut oil
1 jar of Heinz Chili Sauce
1 15 oz. can of whole cranberries
kosher salt + pepper
• preheat oven to 350*
• brown brisket, fat side down, in a heated dutch oven. brown on both sides, then remove brisket from the pan and put on a clean plate.
• add a little coconut oil to the pan, add onions and garlic and saute until soft, about 5 minutes.
• once sauteed, add the heinz chili sauce and the cranberries. stir all together and then add salt and pepper.
• put brisket back into pan and cover with lid. put in oven and cook for 2-4 hours, depending upon the size of the brisket. check it from time to time to make sure the liquid has not evaporated. if it starts to get dry, add a little water to the pot. the brisket is done when it is fork tender.
• let cool, slightly, then slice and put the brisket back into the pan, reheat in the sauce and serve.
The Urban Baker / SusanSalzman.com
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