Celebrate spring with Easter, Passover
At long last Easter is now just a few days away. We can start planning Easter brunch or dinner — or both.
Easter Sunday is a festival and holiday commemorating the resurrection of Jesus from the dead, described in the New Testament of The Bible as having occurred on the third day after his burial following his crucifixion by the Romans at Calvary. It ends the 40-day period of Lent, a time during which many Christians give up something as they attempt to live more as Jesus did. Common sacrifices people make are to give up coffee, candy, Facebook or some other favorite food or activity. Others may take on a new practice during Lent, like a daily run, meditation or other positive action.
By the time Easter rolls around hopefully new habits have been formed, leaving the person feeling refreshed with a closer relationship to God and their faith.
Our Jewish friends will be celebrating Passover April 19 through 27. Passover is the celebration of the deliverance of the Jewish people by God from their bondage in ancient Egypt under the guidance of Moses. It commemorates the story of the Exodus as depicted in the Hebrew Bible.
A tradition of Passover is the reading of the Haggadah, a guide to the Passover Seder meal. Haggadah literally means "telling" in Hebrew. The Haggadah booklet recounts the story of the Jewish exodus out of Egypt, and the Lord's protective hand over His people. The text is formal and never varies from generation to generation.
People of all faiths, little faith or no faith are invited to attend "Crossing Over: A Musical Haggadah" at 7:30 p.m. April 24 at Beit Haverim/Lake Oswego United Church of Christ, 1111 County Club Road in Lake Oswego. This musical drama was created by Michael Allen Harrison and Rabbi Alan Berg in 2013. It is a concert with a unique multi-sensory interpretation of the Exodus story.
For this performance Harrison will conduct, the Rev. Jennie Ott and Rabbi Berg will narrate. The production stars Cantor Ida Rae Cahana, Julianne Johnson Weiss, Kayla Bojelais, Ashley Bojelais and Linda Harrison, plus Israel Annoh on drums, along with choirs, strings and horns.
Want to experience spring in a whole new way? Plan on attending "Crossing Over." Tickets are $15 for students, $29.50 general admission and $49.50 for VIP seating. Visit michaellenharrison.com to purchase tickets and get more information.
For another unique spring experience try these Turmeric Pickled Deviled Eggs. They are delicious and a fun way to use up all those hardboiled Easter eggs.
Bon Appetit! Make eating an adventure!
Turmeric Pickled Deviled Eggs
Makes 12 servings
2 cups water
1 cup apple cider vinegar
2 tablespoons grated fresh turmeric or 1 tablespoon dried ground turmeric
2 3/8 teaspoons kosher salt, divided
12 hard-cooked large eggs, peeled
3/4 teaspoon Madras curry powder
1/4 teaspoon ground cumin
1/4 cup canola mayonnaise
1/4 cup plain 2 percent reduced fat Greek yogurt
2 tablespoons chopped fresh chives
Additional chopped chives (optional)
Combine 2 cups water, vinegar, turmeric, and 2 teaspoons salt in a bowl or large jar. Add eggs; chill 4 to 8 hours, turning occasionally to "stir." Drain eggs; pat dry with paper towels.
Heat a small skillet over medium heat. Add curry powder and cumin; stirring constantly, until fragrant, about 1 minute. Cool.
Cut eggs in half crosswise; carefully remove yolks and place in a mini food processor. Cut a sliver off each rounded bottom of egg white (so eggs will sit flat); place egg whites on a platter. Add mayonnaise, yogurt, curry mixture and remaining 3/8 teaspoons salt to processor; pulse until smooth, adding 1 or 2 tablespoons water if mixture becomes too thick. Add chives; pulse to combine. Dividing filling among egg whites; top with additional chives if desired.
Recipe courtesy of Cooking Light.
Quality local journalism takes time and money, which comes, in part, from paying readers. If you enjoy articles like this one, please consider supporting us.
(It costs just a few cents a day.)