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Fairfield County Kosher Blogger Shares Charoset Ideas for Passover

WESTPORT, Conn. -- Are you all set for your Passover dinner tonight? If not, Westport resident Liz Rueven, who blogs at Kosher Like Me, has some charoset ideas for you that will get your guest chatting.

Westport resident Liz Rueven blogs at Kosher Like Me.

Westport resident Liz Rueven blogs at Kosher Like Me.

Photo Credit: Emily Hamilton Laux
Charoset is a staple at every Passover meal.

Charoset is a staple at every Passover meal.

Photo Credit: Liz Rueven

These chopped and blended mixtures reflect ingredients grown in regions as far apart as Eastern Europe (Ashkenazic) to the Mediterranean and the Middle East (Sephardic), writes Rueven. "I chose to round-up different recipes because home cooks utilize ingredients available to them in different cultures,"' she says. "So, while Eastern European Jews used apples and walnuts with cinnamon, Jews of the Mediterranean and Middle East used dates, pistachios and a whole range of seasonings that were available and part of their cuisine."

Go HERE for the complete posting. 

Here is one recipe. 

Lior Lev Sercarz’s Charoset- Not just for Passover!

To me, charoset is the ultimate Jewish chutney. It combines Eastern and Western cultures with the use of Mediterranean dates, which are strangely popular in Eastern European cuisine. My charoset adds texture with sesame and nigella seed, and acidity with sumac and sherry vinegar, which are also more preservative than traditional lemon juice. It could easily be served throughout the year and would be excellent as a cake filling or with cold meats or roasts. And please stay away from cheap sweet wine, a quality sweet port or sherry, something you’d enjoy drinking, is what your charoset deserves.

Serves 6-8 as a condiment

Ingredients:

  • 1 cup date puree*
  • 1/4 cup ruby port wine
  • 2 medium granny smith apples, peeled, cored, 1/4 inch dice
  • 1/2 cup coarsely chopped toasted and salted cashews
  • 1 Tbsp nigella seeds
  • 1 Tbsp sesame seeds
  • 1 Tbsp sherry vinegar
  • 1 tsp ground sumac
  • 1 tsp aleppo chile flakes

*Alternatively puree 1 cup pitted medjool dates with the sweet wine and however much water is necessary to blend (this also makes a great sandwich spread, cake filling, addition to stews, sauces, tagines, etc.)

Directions:

  • In a mixing bowl combine all ingredients using a spatula and refrigerate until serving. Can be prepared up to 24 hours ahead of time.

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