I had meant to have this post finished before the end of Passover, but life intervened. But here’s hoping that all our Jewish friends and loved ones enjoyed a sweet Passover. As these special days were approaching, I decided that I would try my hand at a few recipes typically prepared during Passover, and charoset was suggested. Charoset is a part of the Passover seder plate and symbolizes, in its consistency and color, the mortar used by the Jews to lay bricks during their enslavement in Egypt. (I know, I know, the version above is not looking particularly mortar-like . . . more on that in a minute.)
I mentioned my upcoming project to a few friends and colleagues. My colleagues were enthusiastic. “It’s delicious!” “It tends to be a favorite with the kids!” But when I shared my plan with Gary, the raisin-hating husband of my best friend, who happens as well to be Jewish, he responded, “Charoset? Why would you want to make that?”
“It sounds like I might be able to put my own spin on it. And I’m told it’s delicious!”
“That’s because there’s nothing else to eat at that *&#%$#! meal.”
I shared this response with the charoset suggestor, who responded, “Gary’s been eating at the wrong houses.”
And so, on the first night of Passover, I was in my kitchen chopping and mixing, and eventually serving my daughters a pre-bed snack of charoset on matzo. And while they were quite complimentary, I was curious as to how my version would fare if tasted by someone who had a seder or two under his belt. Fortunately, charoset doesn’t really suffer from a couple of days in the fridge, and I was able to save it until my dinner a few nights later with Dr. S. While sharing that the charosets of his experience were generally more “wet”, he gave my version a thumbs up. (Yes, I know he’s probably not the most objective taste-tester I could have found, but I do believe he would have told me if I was way off base.)
While researching various recipes, I happened upon the Shiksa in the Kitchen, and learned that the ingredients used in charoset vary in accordance with a family’s tradition. Ashkenazi Jews tend to use walnuts, apples, and red wine, while pistachios, almonds, and dates are often found in Sephardic versions. My recipe borrowed a little from both of these traditions.
K’s Charoset
2 large Granny Smith apples, peeled, cored, and diced
1/3 c. walnuts, finely chopped
1/3 c. almonds, finely chopped
1/3 c. pistachios, finely chopped
1/4 c. golden raisins
4 dried Mission figs, chopped
sprinkling of cinnamon
several grindings of black pepper
crushed seeds from 4 cardamom pods
1/4 c. or so of Kedem (kosher red wine)
lavender honey to taste and bind
Mix all of the above together and serve with matzos. (Or contribute to next year’s Seder!)
oysters and arugula 