There are three ways to hold this presentation in your church. Each way is equally effective; the difference is simply in how elaborate you desire the presentation or what your church facility allows.
Style #1, 50 - 75 minutes.
The simplest form is a demonstration only. This is usually done in the sanctuary and requires congregational participation only for communion.
Style #2, 75 - 90 minutes.
This is a "demonstration plus", usually held in a fellowship hall with the congregation seated at tables, participating in the tasting of the various Passover elements as well as communion.
Style #3, 130 - 150 minutes.
The most elaborate version. It is style #2 with the addition of a full meal, either catered, cooked on site or pot-luck. The meal can be successfully served mid-way through the presentation (usually best), or prior to or after the presentation. For those choosing this full Seder dinner, the choice of meat is up to the host. Examples of successful meals to complement the Passover demonstration would be chicken, brisket, lamb, etc. One choice not recommended, however, would be pork, particularly if the possibility exists for Jewish people to be in attendance.
- One podium for Steven
- A microphone (lavaliere - which pins on lapel - if possible)
- One small table next to podium for Steven to display Seder demonstration items
- 2 candles (white, preferably) in candlesticks, plus lighter/matches at Steven's demo table
- 3 whole UNBROKEN sheets of matzah on Steven's demo table
- One place setting as per other participants at speaker's table (Elijah's place)
- A small prize for a child (or a dollar) if children will be present - style #2/3 only
- One plastic cup per person - style #2/3 only (style #1 can use standard communion cups)
- One paper plate (small is okay) per person - style #2/3 only
- Enough grape juice/wine in pitchers/bottles (or pre-poured in cups) for 3 quarter cups per person - style #2/3 only
The following can be placed in common bowls on the table within reach of all seated, or a dollop of each can be placed individually on place settings- style #2/3 only:
- ground horseradish (preferably purple but white is okay) - one spoonful per participant
- parsley (one sprig per participant)
- charoset (a mixture of apples and nuts - recipe below)
- matzahs (approx. enough for 1/3 sheet per person - usually available in the supermarket - ask)
- salt water in a bowl (not to be placed in a drinking glass!) • a roasted (not raw) lamb shankbone (no meat, just bone) only one per event needed, on Steven's table (sometimes Steven already has one - ask ahead of time)
We will use the matzah and grape juice/wine for communion at the climax of the presentation.
Please set up an eight-foot table (or equivalent) for the display of Sojourner Ministries' resource materials and have a volunteer ready to assist Steven with sales.
Copyright guidelines allow one audio recording for archival purposes only, which can only be copied and distributed to those individuals who could not participate due to church duties (nursery, etc.).
- 4 red apples, coarsely chopped
- 1/2 cup chopped walnuts
- 8 oz. raisins
- 1T cinnamon
- 1T lemon juice
- 1/2 cup red wine, sparkling fruit juice, or regular grape juice
One day ahead of the event, chop the apples and walnuts and toss them with the lemon juice. Add in the raisins and cinnamon and mix well. You may food process/blend the ingredients to enhance consistency. Allow flavors to blend and congeal in the refrigerator overnight. If you have not used the food processor, just before the event, add in 1/2 cup of red wine or sparkling grape juice (or regular grape juice). If you have used the food processor, add the liquid during processing. The goal is for this mixture to resemble chunky mortar. However, there is no wrong way to prepare it as there are innumerable charoset recipes.
For a demonstration or for a seder meal, each person needs only a taste, so a tablespoon per person should be more than enough.
ALTERNATE CHAROSET RECIPE - JUST AS GOOD!
- 6 peeled apples, coarsely chopped
- 2/3 cup chopped almonds
- 3 tablespoon sugar, or to taste
- 1/2 teaspoon cinnamon
- 1 grated rind of 1 lemon
- 4 tablespoon sweet red wine
Combine all, mixing thoroughly. Add wine as need. Blend to desired texture -- some like it coarse and crunchy, others prefer it ground to a paste. Chill. Makes 3 cups.