We attended a Seder last night, and I was reminded (as I am every year at Seder) about flavors that are associated with Seder: I make a mental note to myself that I will eat those things on nights that are not Seder. But I don't. Oy.
Why is that that matzoh tastes so good? Is it because we are all starving? Possibly.
What really got me last night was the charoses -- it's a mixture of apple, nuts, wine, and cinnamon. The dish is a reminder of the mortar used by the Jews in the construction of buildings as slaves. Well, let me tell you this: my friend Taraneh's charoses was so delicious, I could have eaten a giant bowl of that for dinner and been perfectly happy. We placed spoonfuls of it on matzoh bread: heaven!
I'm thinking about using the charoses mixture in a pie, a la apple pie. Doesn't that sound fantastic?
Here is Taraneh's charoses recipe. I dare you not to fall in love with it!
Taraneh's Charoses Recipe
6 Fiji apples, chopped into little cubes
1 cup of chopped walnuts
1/2 cup of chopped dates
Juice of 1/2 lemon
1/2 cup of fresh orange juice with pulp
Generous amount of cinnamon
1/2 cup of brown sugar
Handful of dried cherries
1/4 cup of Manischewitz wine
Mix all ingredients well
Place covered in fridge until you're ready to eat
It's just that simple.
One note about the cinnamon: Taraneh says to keep putting it in until everything is cinnamony. And if you had eaten her charoses last night, you would know exactly what that meant. There was a lot of cinnamon and it was incredible mixed with all the other flavors.
Now, how to remind myself to enjoy Seder flavors on non-Seder nights? I'll keep you posted. I'm determined to make charoses pie.
Happy eating all!
|The main meal: Citrus Carrots, Kugel, Eggplant, Tender Beef, and Beans|