Friday, April 18, 2008

The YUMMY One *updated

A couple people have asked me off-blog for the recipe to the "Yummy" charoset recipe my sister likes. So here it is!

Cinnamon & Ginger Charoset
½ C. pitted Dates
1 ½ C. dried Apricots
2 Apples - I used Fuji
1 C. Pecans, chopped
1 1/2 tsp. Ground Cinnamon
1 1/2 tsp. Ground Ginger
¼ C. Orange Juice

I add a splash of sweet red wine too.
*Make that a BIG splash, like 1/2 C.
(Mogen David or Manichewitz, or a vintage commonly known as "Jewish Robitussin")

Micro-dice the dried fruits by hand. Use a very sharp knife and ignore the fact that the dates look like beheaded cockroaches. Grind (mini food processor) the pecans to a coarse meal. Peel, core and grate the apples. (full size processor or by hand ~ I was lazy this time).

Ok, NOW you're ready to combine all the ingredients, mixing well in a large bowl. Taste and adjust. Mortar-like? Perfect.

Cover, refrigerate overnight and serve.

It also occured to me that this shouldn't be named after the spices, but rather the large amount of apricots used. I propose: Apricot Ginger Charoset Enjoy!


Tonjia said...

OK what is a Charoset?? The recipe looks great, how do you serve it?

How are you doing? Do you get to talk to V pretty often?

Lea said...

Charoset is a ritual food used in a passover "seder" (a worship service that includes a meal/food).

It isn't "served", per se. It's part of the ritual (though since it tastes so good, people also eat it like you might eat cranberry relish).

Charoset is supposed to be the consistency of straw-mortar for making bricks, which the Hebrew slaves in Egypt were forced to create with water, sand and straw.

Passover is the rememberance of the story of the Exodus from Egypt and slavery. It calls us to social action and to pay attention to injustices around us. It also commemorates Spring and new beginnings.

Ummm, it's my favorite holiday. :)

I'm doing... ok.

V is having some trouble with her phone so we don't talk as often as we'd like, but yes - a whole lot more than during BMT!!!