Thursday, March 21, 2013


‘tis the season.  I am referring to the season of Passover and Easter, of course. 

One of the symbolic foods on the Seder plate is charoset (haroset or charoses) which resemble the color and texture of mortar (or mud used to make bricks) which the Israelites used when they were enslaved in Ancient Egypt to build the pyramid for the pharaohs.  After eating too much matzo, that sits like a brick in your stomach too.

Just like the various ways to spell charoset, there are various ways to make it too.  This recipe came from Emeril Lagasse.  Other recipes that I found included variations such as adding in golden raisins, honey and brown sugar.

1.      5 large apples (red delicious, gala or fuji), peeled, cored and finely chopped to approximately 8 cups
2.      1 c chopped walnuts
3.      3 T kosher sweet wine, such as Manishevitz Concord Grape
4.      5 T sugar
5.      1 T cinnamon

In a large bowl, combine all ingredients and stir to combine well.  Refrigerate and serve chilled.

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