A colleague of mine and I were on a conference call the other day and, while we were waiting for it to start, she asked me for some great charoset recipes for Passover. Of course I referred her to my blog, but when I did a quick search I found nothing! I seriously don’t know how that’s possible as charoset is my single favorite dish in all of Passover ~ since before I was a vegan! If that was all we ate for a week, with some wine and a little matzah (not too much…) I’d be all set. And really, it’s not only naturally vegan, it’s usually raw! Perfection…
Image Courtesy of chow.com
Each year I make a different version and though it’s not helpful for blogging purposes, I don’t count the amounts of each ingredient. I often use pistachios, almonds, and apples, but thrown in golden raisins, agave, red or white wine, diced apricots, dried figs or dates…I’m not picky and I like to experiment (thought not with banana or citrus…not my thing for this kind of a dish.)When it comes to my mom’s charoset, she makes a really traditional kind that my sister just will not stray from. It very much resembles this one from Epicurious.com:
You will need:
3 medium Gala or Fuji apples, peeled, cored, and finely diced 1 1/2 cups walnut halves, lightly toasted, cooled, and coarsely chopped 1/2 cup sweet red wine such as Manischewitz or Extra Heavy Malaga 1 1/2 teaspoons ground cinnamon 1 tablespoon packed brown sugar Preparation
In large bowl, stir together all ingredients. Store, covered, at room temperature until ready to serve.
This one, also from Epicurious, has Sephardic roots (lineage from places like Turkey and Portugal) as noticed by the dates, pears and pistachio:
You will need:
20 pitted dates, preferably Medjool 3 bananas 1/2 cup golden raisins 1/4 cup sweet red wine such as Manischewitz Extra Heavy Malaga 3 tablespoons date syrup (silan) or honey 1/2 cup walnut halves, toasted 1/2 cup unsalted shelled pistachio nuts (not dyed red), toasted 1/2 cup whole almonds, toasted 1 1/2 teaspoons ground cinnamon 1 teaspoon ground allspice 1/2 teaspoon ground ginger 1 teaspoon ground nutmeg 1 teaspoon ground cloves
In food processor, purée dates until smooth. Add bananas, raisins, wine, and date syrup and process to combine. Add walnuts, pistachios, almonds, cinnamon, allspice, ginger, nutmeg, and cloves and process until smooth. Store, covered, at room temperature until ready to serve.
This third one, the last I chose from Epicurious, is unlike any I have seen before but hey, it’s a savory semi-cooked version for anyone who is interested!
You will need: 1 cup ruby port 1 cup black Mission figs, finely chopped 3 tablespoons vegetable oil 2 cups finely chopped Vidalia or other sweet onions 1/3 cup pine nuts, lightly toasted (optional) 1/4 teaspoon freshly ground black pepper
In small saucepan, combine port and figs. Set over high heat and bring to boil. Reduce heat and simmer, uncovered, until figs are softened and port is slightly reduced, about 15 minutes. Meanwhile, in large heavy-bottomed skillet over moderately high heat, heat oil. Add onions and cook, stirring often, until lightly caramelized, about 20 minutes. Remove from heat and cool slightly. In large bowl, combine fig/port mixture, onions, pine nuts, and pepper. Serve at room temperature.
I was stunned to come across a charoset recipe by Wolfgang Puck! Not quite the Jewish bubbe you’d expect to be putting this kind of recipe together but it sounds like a delicious twist on the traditional.
You will need simply to combine all of these ingredients in a large bowl and serve, but as it is Wolfgang’s creation, make it a fancy bowl ;-)
6 cups peeled, cored and grated Granny Smith apples 2 lemons, juiced 1 cup roughly chopped walnuts 1 cup golden raisins ½ cup honey 1 teaspoon cinnamon 1/3 cup kosher for Passover sweet red wine
Lastly, I found this recipe on the Joy of Kosher website. It is from Surinam and includes coconut and cherry jam:
You will need: 3 cups unsweetened coconut 2 cups walnuts or almonds, chopped ¼ cup sugar 1 ½ cup raisins 1 ½ cup dried apples 1 ½ cup prunes or plums ½ cup cherry jam 1 cup sweet red wine 1 tablespoon cinnamon
In a large bowl, cover the dried fruit with water. Soak overnight in the refrigerator to soften. The next day, finely dice all the fruit. In a large saucepan over low heat, add the ground coconut. Add the wine and bring to a simmer. Add the nuts and sugar. Keep stirring to prevent the coconut from sticking to the pan. When the wine and coconut mixture is well combined (neither too wet or too dry), add the fruits, continuing to stir until ingredients have come together. Stir in the cherry jam. Remove from heat. Add cinnamon and mix thoroughly. Keep refrigerated until serving.
It is traditional to combine the charoset (resembling the mortar and bricks the Jews were said to have used to build Egyptian pyramids) with maror, or bitter herbs, to remind us of the slavery they brutally endured. If you like a kick, this is a tradition of which you should surely take advantage. I happen to prefer the shaved horseradish root, but the kind mixed with beet juice and sold in the markets is fine too.
