On Mar 11, 5:49*pm, "Dimitri" > wrote:
> "Lynn from Fargo" > wrote in ...
>
>
>
> > I'm bringing the Charoset to my temple's community/family Seder.
> > There may be as few as 20 people or as many as 50 or more. *This year
> > I want to take several different kinds and put them out in pretty
> > bowls with ingredient/origin labels. *I have some nice Sephardic
> > recipes but really only one Ashkinazik recipe (The one I made up 30+
> > years ago when I *became Jewish.)
>
> > Please, if you have a really good or really unusual or exotic recipe
> > would you share it? *It doesn't need to be Kosher l'Pesach
>
> > If you post a recipe please tell me how you want the origin labeled:
> > country? culture? your name? your bubbie's name, your imah (or abba),
> > your screen name? your city? your synagogue? nothing?
>
> > Todah Rabbah,
> > Lynn b' Fargo
> > thirty days until First Seder!
>
> The Ashkenazi are primailrly associatet with Eastern Europe as opposed to
> the Saphartic.
>
> The recipe below was googled under Polish Charoset. *Keep searching for,
> Eastern Eurpoean countries +Charoset. *I'll bet you find lots.
>
> http://en.wikipedia.org/wiki/Ashkenazi_Jews.
>
> I suspect by comparason *you'll find the recipes simplier that for exmple
> Persian & Saphartic Charoset below
>
> See what I mean?
>
> Dimitri
>
> Ashkenazic Charoset recipe
> information
>
> Charoset is a delicious mixture that features in the Passover meal, the
> Seder. It symbolizes the mortar the Hebrew slaves used to bind the stones
> and bricks in their forced labor. Charoset is always a mixture of local
> fresh and dried fruits, moistened with sweet kosher wine. This is the
> charoset my Polish grandmother brought to our Seder table.
>
> ingredients
> 1 large sweet apple
> 1/2 cup mixed shelled nuts (almonds, walnuts, cashews, and pecans)
> 1 teaspoon ground cinnamon
> 1/2 teaspoon ground allspice
> about 2 tablespoons sweet red wine
>
> method
> 1. Peel and core the apple, then grate it.
>
> 2. Grind the nuts. In a bowl, combine the grated apple and nuts, then add
> the spices.
>
> 3. Stir in the wine; the mixture should have the consistency of a paste. If
> it is too liquid, add some more grated apple.
>
> 4. Put it in a small bowl and place it on the Seder table.
>
> serving amount
> makes 1 cup
>
> Persian Charoset
>
> 1/2 c. unsalted pistachios
> 1/2 c. bleached almonds
> 1/2 c. unsalted walnuts
> 1/2 c. unsalted hazelnuts
> 1/4 c. vinegar
> 1/2 tsp. cinnamon
> 1 glass sweet red wine
> 1 c. dark raisins
> 1 c. yellow raisins
> 1 c. pitted dates
> 1 lg. apple
> 1 lg. pear
> 1 c. apple juice
>
> *Soak the nuts in water for 2 days and keep them in the refrigerator. *When
> ready, peel off the skins. *Soak the raisins and dates for 2 days. *Mix all
> ingredients in the food processor. *It should not be too soft nor too hard.
> If you like it spicier, substitute more cinnamon and wine in place of apple
> juice.
>
> Saphartic Charoset
>
> *1 c. walnut pieces
> 1/2 c. blanched almonds
> 5 lg. dried calimyrna figs
> 8 pitted prunes
> 1/2 c. dark raisins
> 1/2 c. pitted dates
> 1 med. tart apple, peeled, cored & cut into chunks
> 1 tbsp. grated orange zest
> 1 med. orange, peeled & cut into *chunks
> 1/4 tsp. ground cinnamon
> 1 matzo, broken into lg. pieces
> 2 to 4 tbsp. red wine, to taste
>
> * Place walnuts, almonds, figs, prunes, raisins, dates, apple, orange zest,
> orange, cinnamon and matzo in a food processor. *With quick on, off motions,
> process until the ingredients are coarsely chopped. *Continue to process,
> adding just enough wine to form a soft, coarse paste (the mixture should not
> be smooth). *Transfer mixture to a bowl or airtight container, cover and
> refrigerate for up to 2 days before serving. *If mixture is too stiff to
> spread, stir in some additional wine. *Makes about 4 cups.

Thank you, Dimitri! I'm up to at least 10 different countries now.
I'm going to have a bunch of fun!
Lynn in Fargo