3/30/2010
During Passover we eat matzoh (unleavened bread) and charoset.
Several of the young people who attended our Seders through out the years have said that charoset is their favorite part of the meal and my husband wants it even if we are not having a seder. This is the recipe I have used (multiplied for many more servings):
1/2 cup finely chopped apples
1/4 cup chopped almonds or walnuts
1 teaspoon cinnamon
cinnamon bark, if desired
Passover red wine or grape juice (concord grape)
Apples must be very finely chopped; add juts and cinnamon with sufficient wine to make a mixture that holds together. Add cinnamon bark, if desired.
I have seen many different recipes for charoset that have other ingredients from dates or raisins to different nuts. There is also a choice of how finely chopped the mixture should be. Some people like it almost paste like and others want it chunky. The apples you use will also change the taste of the mixture. I like using tart or tart-sweet apples such as Granny Smith, Macintosh or Fuji. Never use red or gold delicious. For our seders we always made some with wine and some with grape juice for children or those who didn't want the alcohol.
1 comment:
The Rabbis at the Seder said that they sometimes add pears or bananas with the apples- might be good!
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