Craving a modern aesthetic for Jewish ritual objects like mezuzahs and menorahs, makes us think that perhaps this trend should expand into the world of food. That’s why this year we decided to try a recipe that results in a very pretty and extremely yummy charoset.
The color and texture of charoset are meant to recall the mortar used to make the bricks which the Israelites made when they were slaves in Egypt. The word "charoset" comes from the Hebrew word cheres (חרס) which translates to the word clay. (You can use that handy fact for some Passover trivia this year!)
A typical Ashkenazi charoset recipe includes some pretty basic ingredients including: apples, walnuts, red wine, cinnamon, and brown sugar. Sephardi recipes can range in tastes with different spices, but generally contain dates, raisins, spices and various fruits finely ground together.
The best part is that it is very easy to make and is a wonderful way to involve your children in making this traditional Passover food. It also looks stunning on our Seder plate, next to our new collection of laser-cut luxe leatherette matzah covers and afikomen bags.
This recipe is from our sister’s mother-in-law, Licita Levy, who is a wonderful balaboosta. This recipe is so yummy that it is sure to replace your gluten-free energy bars during the year! If you like it, be sure to share this post with your family and friends.
Ingredients:
1 cup / 250 grams date paste
½ cup / 125 grams crushed walnuts (for mix)
¼ cup / 50 grams crushed walnuts (for topping)
1 small apple
A pinch of cinnamon
Manischewitz wine
Preparation:
- Grind the walnuts in a food processor and set aside
- Put the date paste in the food processor
- Peel and grate the apple and add it to the paste mix
- Mix well
- If the paste is too hard add some wine
- Place the mix in a bowl and add the walnuts and cinnamon
- Refrigerate for a couple of hours
- Shape the mix into small little truffle balls and top with crushed walnuts
Note: The mix should not be too soft, if so, add more crushed walnuts
Chag Sameach!
