Tuesday, April 1, 2014



One of the (many) books I read last year while studying about Passover Seders was a great book by Steve and Cokie Roberts, "Our Haggadah: Uniting Traditions for Interfaith Families".  The Roberts effectively taught me that there is not just "one way" to celebrate a Seder.  In addition to sharing their Haggadah, they also included several recipes. 

Below is their recipe for haroset (also called charoset), which is a sweet, dark-colored, paste made of fruits and nuts eaten at the Passover Seder.  Its color and texture are meant to recall mortar (or mud used to make adobe bricks) which the Israelites used when they were enslaved in Ancient Egypt.

Haroset (Steve & Cokie Roberts)

  • 1 large apple
  • ¼ C chopped nuts (such as walnuts, almonds, or pecans)
  • 2 T (or so) red wine
  • ½ t cinnamon
  • ½ t honey
  1. Peel and grate apple.
  2. Put apple in a bowl and add nuts, cinnamon, and honey.
  3. Stir in the wine a little at a time, checking for consistency - the mixture should hold together.
 Note:  A little goes a long way.  Serve only about 1 tablespoon per person.  Any leftovers can be refrigerated and used over ice cream.

No comments:

Post a Comment