Thursday, April 05, 2012

You Can Never Have Too Many Charosets -- My Article in the J. Weekly and More

Charoset truffles, a pyramid of Eastern European-style charoset and Iraqi charoset
Mixing it up at Passover by having a variety of charosets (sometimes spelled harosets or charoses) is a way to explore the geographical and other differences and similarities of Jews around the world, which I explore in my j. weekly column here.  I hope you will take a few minutes and check out how the charosets can add meaning as well as taste to a Seder dinner.

In addition to the recipes for charoset truffles, Greek charoset, Iraqi charoset and two types of Ashkenazi (Eastern European) charosets in the j. weekly article, here's another charoset recipe from Dawn Kepler from the interfaith group Building Jewish Bridges, who is quoted in the article.

Building Jewish Bridges Charoses

1/4 cup pitted dates
1 large apple
1/4 cup dried apricots
1/4 cup chopped walnuts
orange juice & sweet wine to taste.
Chop up all the ingredients. You can use a blender and process just a bit at a time. Mix everything together. Serve as part of Seder plate and as a spread throughout the holiday.

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