Passover Recipe: Barbara’s Sephardic Style Haroset

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 OR 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
juice and grated rind of one orange
1/4 tupelo honey
1/3 – 1/2 cup white passover wine or grape juice
1/8 – 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’

Dinner tonight – April 15

It may be Tax Day, but dinner wasn’t too taxing tonight (ha ha ha). We had a bit of a comfort food menu tonight, which suited me just fine. We use all ground turkey in the entree and I’ve heard using all beef works too. The recipe is very adaptable. I’ve even used boneless, tenderized turkey thighs and it was great.

Passover Dinner Tonight and Recipe Recommendations

Taking it easy tonight…Jon made his special chicken soup with matzo balls! His secret is adding dill as a seasoning. Fresh or dried works well, here.

For dessert – still have coconut cake left over, so that takes care of it.

I baked Passover rolls today and was very happy with the result. They are great for sandwichs and the like. If you want a little something sweet with your coffee, and you’re sick of Passover Cake, give these Sweet Cinnamon Passover Rolls a try from Cooking Light.  I’m intrigued by their Herbed Passover Rolls, but with the end of the holdiay so close at hand, they will have to wait for next year’s baking!

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