Charoset is a mixture eaten at Passover, and part of the ritualistic Seder, which actually has quite a wide interpretation in terms of recipes. A bit like cranberry sauce. In Western countries, it's
generally chopped (fine!) apples, walnuts and dates, mixed with sweet (VERY sweet) kosher red wine. Last year I made a Yemenite version, which was a fabulous thick goo of dried figs, dates, sesame seeds, coconut and spices, none of which I can remember. It's good with plain yoghurt, or on matzo with horseradish. The Yemenite stuff was an excellent toast-spread.
This is what I made this year:
4 granny smiths, peeled and cored
1 pear, ditto
juice of a lemon
6 tbsp sweet red wine
1 cup walnuts
1/2 cup dried cherries
handful of dates
cinnamon/sugar, a good sprinkling, because I grabbed the mix instead
of the plain cinnamon.
Pulse in a food processor until all chopped up.
It's supposed to remind us of the mortar that the Hebrew slaves in ancient Egypt used when building for the pharoes (how DO you spell that? It looks All Wrong to me).
The egg is (IMO) a remnant of pagan spring celebrations: the circle of life, etc.
Charlene in (Marge is right) nastily warm St Louis
(4/9/01)
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