Saturday, April 23, 2011

Apples + Walnuts

Every year during Passover I look forward to my grandmother's charoset—a small side-dish that we eat on the first two nights of Passover. The color and texture is supposed to represent the bricks that the Jewish people carried on their backs when they were slaves in Egypt. But the taste has a completely different story. My grandmother chops the apples and walnuts into small chunks. She adds Manischewitz wine and cinnamon until it tastes just right. The somewhat notorious wine is ideal for this dish because it has enough sugar to sweeten the apple-walnut mixture. My grandmother's charoset is sweet and aromatic—perfect for a light dessert or at any hour of the day. I've had many different types of charoset—some had added sugar and others were chopped very finely—but my grandmother's is by far the best.

Red Apples (Gala or Fiji are my favorites)
Manischewitz wine
Ground Cinnamon

Note: You're going to have to measure out the ingredients according to taste. Start off with 2 apples, 1 cup of walnuts and 1 cup of wine.

Directions: Peel the apples and chop into little chunks (about 1/4-1/2 inch). Chop the walnuts into small chunks. Put ingredients into a bowl. Add Wine. Mix. Begin with 1 tablespoon of cinnamon (add according to taste). Mix. Let sit in refrigerator until ready to serve.


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