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Seder Meal Dishes Up Traditions

 

Floaters or sinkers? That was the question. Which matzo ball soup to serve? Soup with light, buoyant matzo balls from his father's side or broth with dense, heavy matzo balls from his mother's side?

That was Rabbi Yitzhak Miller's dilemma. And they resolved it. Monday night at their Passover Seder, he and his wife, Shoshana, will serve 30 guests the recipe from his maternal side. "They called my grandmother's matzo balls cannonballs," says Miller, 35, who's Rabbi of Temple Beth El in Riverside. "They're so thick you could cut them with a knife."

As Jews get ready to celebrate their ancestors' deliverance more than 3,000 years ago, the mantra for this most widely observed Jewish festival should be: "Let my people eat!" But no two Seders or rituals are identical because of different family and cultural traditions.

The Millers, who have a 2-year-old son, Jacob, invited 20-30 guests to Seder, the first they've hosted in their 81-year-old Mission-style home. "That was one of our major considerations when we bought the house a year ago ," says Rabbi Miller.

Shoshana, 36, has embraced his family's recipes, which include sweet 'n' sour chicken, candied yams, green beans almandine, gefilte fish and stewed fruit. Their Haggadah, the book that tells the story of the Exodus, is a modern version, published in 1999. "There will be a lot of music in our Seder," the rabbi says. "It will go long enough to be meaningful and short enough to be meaningful."

http://www.pe.com/lifestyles/stories/PE_Fea_Daily_D_passoverseder0328.2a4a070.html