Passover 2013

My Hybrid Charoset

Well, better late than never, I say. We’re having first Seder at my friend Debbie’s, but will have 18 for second Seder at our house.

Here’s the menu:

  • Wine
  • Matzo
  • Gefilte Fish, Horseradish
  • Hard boiled eggs
  • Saltwater
  • Charoset
  • Relish Tray
  • Jon’s Chicken Soup & Matzo balls
  • Roast Chicken
  • Crispy onion potato kugel (from The Gefilte Variations)
  • Fresh broccoli salad
  • Frozen lemon torte
  • Mocha pudding cake
  • Passover Strudel Roll (from A Treasury of Jewish Holiday Baking)
  • Decaf Coffee

Most of you know that my charoset recipe was featured in the Tallahassee Democrat last year. For those of you that don’t have a copy of the recipe, I’ve added it below:

Barbara’s Hybrid Charoset

A food processor is very helpful for preparation. Make at least 1 day in advance.

  • 10 oz package pitted dates, chopped fine
  • 6 oz (or similar) package dried apricots, chopped fine
  • 6 oz (or simiar) dried figs (remove any stems)
  • 10 oz pitted dried plums, chopped fine
  • 1 cup baking or jumbo red flame raisins, chopped
  • 3 small or 2 medium apples, cored and chopped fine
  • 1 cup pecans (or other nut of choice), chopped fine
  • 1 can dark sweet cherries, drained and rinsed (Oregon brand uses no corn syrup and therefore is safe for Passover)
  • juice and grated rind of one large orange
  • 1/4 tupelo honey
  • 1/3 – 1/2 cup white passover wine or grape juice
  • 1/4 teaspoon EACH: cinnamon, nutmeg, cloves, dried ginger, coriander, cardamon

Combine the ingredients in a large bowl. Taste and adjust spices to suit. Refrigerate for a day or overnight. Check moisture level the next morning, adding more wine, grape juice or orange juice if mixture seems too dry.

Post-Seder uses for this haroset:

  • Serve with mazto brei and sour cream
  • Spread Passover cream cheese and haroset on matzo or a Passover ‘roll’ for a delicious lunch
  • Mix with cream cheese and stuff celery sticks
  • Great on Passover pancakes
  • Mix with coconut and Passover cookie crumbs and form into ‘truffles’


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