Barbara Kline’s Charoset, Sephardic Style:
1 lb pitted chopped dates
Sweet Kosher for Pesach wine
Ground cinnamon
Chopped walnuts
Cover dates with water in a saucepan and cook over moderate heat until the dates break down into a smooth mass. The results should be like a thick jam. Mix in enough wine to loosen the consistency slightly. Put through a Foley Mill to take out any lumps. Transfer to a serving dish and sprinkle liberally with cinnamon. Cover with a layer of finely chopped walnuts.
April 11th, 2008 at 10:55 am
[...] to holiday food prep! OR More Matzah! with anything you can imagine on top, especially leftover charoset from the [...]
April 11th, 2008 at 10:55 am
[...] to holiday food prep! OR More Matzah! with anything you can imagine on top, especially leftover charoset from the [...]
March 28th, 2009 at 3:42 pm
[...] the holiday. By the time my kitchen is ready for preparing Pesadig goodies (I always start with the charoset), my multiple lists taped to the cabinet doors checked off as I complete each task, (And I never take [...]
March 28th, 2009 at 3:42 pm
[...] the holiday. By the time my kitchen is ready for preparing Pesadig goodies (I always start with the charoset), my multiple lists taped to the cabinet doors checked off as I complete each task, (And I never take [...]