This is my easiest Charoset to make — all in the food processor. It’s traditional in the sense that it’s an Ashkenazi (Eastern European) recipe. I add a little brown sugar instead of white sugar and it gives it just a bit more character. Remember, while a reminder of the mortar used in making bricks for Pharaoh, charoset is really just a sweet condiment of apples and wine! And we love it on Matzoh!
Have a Sweet Passover !
Ingredients:
3 medium Fuji apples (or any other kind you like), peeled, cored and finely diced (use processor to make your life simpler) I usually use whatever is in the house, but on Passover I go through so many apples, so buy what you like (I always like Granny Smith because they are nice and tart)
1 1/2 cups walnuts, chopped (buy them pre-chopped)
1/2 cup sweet red wine such as Manischewitz Extra Heavy Malaga or just Concord Grape is fine
*20 pitted dates, chopped; or 1/2 cup golden raisins (optional)
1 1/2 teaspoons ground cinnamon
1 tablespoon packed brown sugar
*for a bit of extra added flavor you can add 1/2 teaspoon of powdered ginger (optional)
Directions:
After chopping apples, stir all ingredients in a large bowl. Keep in refrigerator ’til ready to serve. Serve at room temperature. You can also pulse everything together in processor, just be very careful not to over-process. I often do this to save time. You don’t want it too fine, so just go gently with the processor if you go that route. I do it in the processor, and I know exactly how I like it to come out, so go easy with the chopping. If it’s a little dry or too thick, you can always add more wine. I find this always tastes better after it sits and allows the wine to really soak and ripen for 24 hours. Before serving, check for consistency and add a little more wine, if necessary.
Passover is right around the corner. This year Passover will start on the evening of Monday April 22 and end on Tuesday April 30. It’s a great time to sit down with family and friends and celebrate. First Seder is April 22 and the second Seder is April 23. This also happens to be a Jewish leap year which must be the reason for the latesness of Passover this year. Because the lunar year is about 11 days shorter than the solar year, so an extra month is added to certain years to make up the difference. Seven leap years will happen in a 19 year cycle, and it can cause passover to start after the second full moon, the last time this happened was in 2016 , and since the dates are determined by the Hebrew calendar which is based on lunar cycles it is pretty late this year. It’s a holiday commemorating the emancipation of Jewish people from slavery in ancient Egypt.
There are many traditional foods during Passover and I will share my recipes with you. Everyone has special foods and traditions that they like to follow. Certain foods are always expected on the table along with a new one here and there. Traditionally Charoset, Gefilte Fish, and Matzo Ball Soup are on the table . Brisket or Chicken with a multitude of side dishes.
If you do observe Passover, I hope you have a wonderful Holiday and I hope you enjoy these recipes.
I will be posting my favorite tried and true recipes for the rest of the week — any questions you can email me or DM me on Instagram or FB. I will be as helpful as I can be.
Enjoy and Happy Pesach!
This is a list of some of the recipes I will be posting. If you’re interested in any of them you can go to cookingwithcandi.com and put the name of the recipe in the search box. You can also just google the recipe along with Cooking with Candi that always works. As I said starting tomorrow I will be posting some of these wonderful recipes.
These are some of my go-to’s and all recipes are on my website @cookingwithcandi
Homemade Chicken Soup with not Homemade Matzoh Balls
Traditional Ashkenazi Charoset
Passover Popovers
Slow Cooked Brisket
Happy New Year Brisket
Un-Stuffed Cabbage — one of my personal favorites in place of Sweet and Sour Meatballs and it cooks on the stovetop so it frees up the oven !
Grandma Regina’s Farfel–My Grandma Regina lives on through this recipe and it is always on our Seder Table — it’s a little tricky to make but totally worth the effort
Honey Roasted Chicken
Chicken Marbella-– we love this Silver Palate staple and it is almost always on our seder table
Old School Meatballs–Sweet and Sour and delicious also made on the stovetop so frees up the oven
Apricot Honey Mustard Chicken
Peach Farfel-– a must — just ask anyone who’s ever made it
Bree’s slow cooked skirt steaks— I sometimes make this in place of Brisket– using the slow cooker for the steak or the brisket frees up your oven for other items
Karyn’s Cranberry Apple Crisp for Passover — a must have for every table — made especially for Passover and you can make it for dessert if you prefer!
Judy’s Apple Matzoh Kugel for Passover
Sweet Matzoh Pudding
Spinach Soufflé for Passover–so very easy and it’s vegetarian but it contains dairy so if you’re kosher this won’t work for you
Passover Cobbler
My Favorite Macaroons — Traditional Style for Passover and always on my table
Julie’s Brownies for Passover
Chocolate Bark Surprise
Marcy’s Matzoh Crunch Candy— super delicious and easy to make and very addictive — a most amazing Passover Dessert
Meringue Cookies
Ellen’s Passover Apple Cake
Matzoh Brei
Enjoy! and watch for my recipes but feel free to peek ahead and look at them.
Passover spinach souffleCathy’s Popovers for Passovermacaroons for passover
This is my easiest Charoset to make — all in the food processor. It’s traditional in the sense that it’s an Ashkenazi (Eastern European) recipe. I add a little brown sugar instead of white sugar and it gives it just a bit more character. Remember, while a reminder of the mortar used in making bricks for Pharaoh, charoset is really just a sweet condiment of apples and wine! And we love it on Matzoh!
Cooking with Candi 