Charoset 2012 Recipe Scramble

Passover Begins April 6–Get Your Culinary Juices Flowing

When it comes to making the Passover Seder Plate, most of us take a task oriented approach: Roasted Egg? Check, Horseradish? Check. Shank bone? Check. You get what I mean: it’s one of the seder tables’ most important items but making it is all about following the list of ingredients rather then how each looks or taste. Actually, the seder plate does have an opportunity for culinary creativity: CHAROSET*.

Announcing Our Newest Recipe Scramble:  Charoset 2012

Here’s how it works: Following are 5 categories of ingredients: fruits, spices, nuts and seeds, liquids and “glue.” To enter our recipe scramble, select a minimum of 4 ingredients from any of the categories, to create a charoset that you would enjoy. Don’t see an ingredient you want? Add it!

 There are only 2 requirements to follow: 1) that it have a mortar-like consistency and 2) that it be tasty enough to be enjoyed. Sweet or savory are ok.

Fruits

(fresh or dried)

Spices Nuts & Seeds Liquids “Glue”
Dates Cinnamon Almonds Red Wine Almond butter
Apricots Curry Power Walnuts Grape Juice Cashew Butter
Raisins Ginger Sesame Seeds Soy Milk Mashed egg yolk
Apples Tumeric Roasted Edamame Almond Milk Matzo Meal
Pears Cardomom Pomegranate Juice Avocado
Prunes Cumin Lemon Juice
Figs Coriander Lime Juice
Bananas Fresh Orange Juice with Pulp
Fresh Ginger
Cranberry
Mango

RULES: By March 27, post your charoset recipe in the comments section of our blog or email it to Jane Moritz, Challah Connection Owner along any other interesting facts related to your recipe. If emailing, include subject line: “Charoset 2012.” Recipes will be judged based on creativity, originality and ease of use. Winners will be announced on March 29. If you are a winner, we will email to notify you and at that time get your name and shipping address so we can send your prize.

PRIZES: First prize wins our fabulous Passover Fruit Basket (value $89.99) Second and Third prize wins a family gift box of 8 parve dark chocolate kosher for Passover bars from Matzel Toff! (Value $31) Prizes will be shipped to you or a recipient that you choose (US shipping only)!

CHAROSET 2012 sponsored by CHALLAH CONNECTION and our friends at MATZEL TOFF!

*What is Charoset? It’s typically a combination of chopped apples, walnuts and red wine that signifies the mortar to make bricks used by enslaved Jews in Egypt. It is one of the symbolic foods that we eat at Passover to remind us that we were once slaves but are now free.

8 Comments »

  1. Chris McAnany Said,

    March 21, 2012 @ 11:29 am

    apricots, ginger, roasted Edamame, almond milk, almond butter

  2. Colette Herman Said,

    March 21, 2012 @ 12:09 pm

    Dates
    Figs
    Apples
    Cinnamon
    Red Wine
    Walnuts
    Mix all ingredients, except for the wine into blender and mash it all.
    Once they have been mashed together add the wine.

  3. Marni Lacorte Said,

    March 21, 2012 @ 1:41 pm

    Walnuts, Apples, Manochevitz Concord Grape Wine, Cinnamon- mix all the ingredients together with aheavy hand on the wine so that apples soak it up

  4. Claude Said,

    March 21, 2012 @ 7:57 pm

    My Father’s Charoset
    1 cup each of
    dates
    golden raisins
    1/2 cup of:
    walnuts
    hazelnuts
    almonds
    pecans process in food processor with enough
    manishevitz concord wine to make into a paste. enjoy!

  5. Nina Dagan Said,

    March 21, 2012 @ 8:29 pm

    Apples dates walnuts and just enough wine

  6. Susan Said,

    March 22, 2012 @ 8:08 am

    my “oldtime favorite” charoset recipe was always made by my dad ob”m. he would peel about 1 dozen medium to large sized mcintosh apples, then slice thin and chop each slice very fine with a knife by cutting each slice into 1/2″ little squares and then mashing them with a fork. to that he would add about 2 cups of wine (usually tokay or any sweet red wine) then he would add chopped walnuts which he would chop again using a knife ( i since have used a my own theory of putting about 2 lbs of walnuts (shelled) into double ziplock bags and rolling them over with a heavy duty bottle until fine chopped but piecy (or buy already chopped as long as the pieces are not too big) mix all of these ingredients together and sprinkle the top with lots of cinnamon. MIX. this will give it the color and texture of mortar, but for the glue i crush walnut macaroons and add as much as needed to make it into a firm pastelike consistency. YUMMY _ whatever leftovers i have (and i usually double the amounts so that i have leftovers, i add into my MATZAH BRIE mixture for a breakfast treat! enjoy!

  7. Challah Recipe Mavens Said,

    March 29, 2012 @ 1:07 pm

    Mazel tov to the winners and thank you all for participating in our Charoset 2012 Recipe Scramble. First place winner is Susan for her “oldtime favorite” charoset recipe that includes crushed walnut macaroons. We like this unexpected use of a Passover staple and think it will work well with the other ingredients.

    Claude and Colette took second place honors for their heavy use of nuts and dried fruits, respectively.

    The remaining recipes are also delicious and worthy of any Passover seder.

    As a note, New York Times’ Joan Nathan said this about charoset yesterday:”I make versions with chestnuts, dates and cherry preserves, all representing places where Jews wandered in the diaspora. This year I’m using a recipe from a recent visit to Arkansas.” Interesting idea! You can read the complete article at New York Times, Dining In, March 28, 2012.

    Thank you again and stay tuned for our next Recipe Scramble!

  8. Jane Said,

    April 6, 2012 @ 11:16 am

    Just made a REALLY YUMMY charoset! Dates, dried cherries, toasted walnuts, almonds and pecans, all in the food processor (didn’t our ancestors have one?) with enough Kedem wine to give it some moisture but still have mortar-like consistency. Who needs apples? Happy Passover!

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