This is by far, one of my favorite Passover foods. Why I don’t make it other times of the year I don’t know, but it is so great and I use it for many things other than its original purpose. It is a food that most Passover Seder hosts make symbolically and put a teaspoon of onto your plate. I want A LOT of it, not just the taste for the Passover story to be told. Anyway, everything at the seder has significance. Charoset looks like mortar, so it was invented to represent the mortar between the bricks used by the Jewish slaves to build Pharoh’s kingdom. I just love the stuff, and as a bonus, it’s healthy. Well, at least something at the Passover table is!
I added charoset to chicken leftovers to make it into a version of Waldorf salad. You can spoon it over ice cream, put it in hot cereal, or, if you are like me, just eat it off a spoon. Here is my recipe:
4 finely chopped apples (I like macintosh but many varieties work. If you use tart apples, you may need to add sugar. Taste first.n
1 C chopped walnuts
3 tsp brown sugar or honey
grated rind of 1 lemon
3 tsp cinnamon (more if you love cinnamon)
About 6 Tbs of sweet red wine or grape juice. Add more if it seems too dry.
Add all ingredients. Let sit for several hours so flavors meld and enjoy on a piece of matzah, plain water cracker or as I do; off a spoon!
My son was home from school this weekend but opted not to join us at a friend’s seder. While I was disappointed, I was gladdened when he asked the next day, if we could prepare some traditional Passover foods. Even better, we were going to do this together. So I made the chicken soup (which I am famous for, if I say so myself); he made the matzah balls. I made the charoset (see next blog entry for more explanation and recipe); he made the noodle kugel, using a friend’s age-old recipe which is quite delicious and versatile in the possible variations. Here is the recipe:
Makes one 8×8 tray. I usually double it. It can be frozen, then defrosted and reheated, covered.
1/2 lb. medium egg noodles, parboiled. Strain; do not rinse.
8 oz cottage cheese*
1 C sour cream*
2 Tbs. brown sugar
1 tsp pure vanilla
1 1/2 C milk*
Optional: 1/2 C crushed cornflakes (I don’t use them as I like the browned noodles themselves)
*I use reduced and/or fat free cottage cheese, milk and sour cream. It doesn’t change the taste but cuts out a lot of fat.
Variations: you can add 1/2 of chopped apples, raisins or cranberries and/or sliced or chopped almonds
Add all ingredients, mix well and place in greased 8×8′ baking pan. Top with cornflakes if desired. Bake at 325 degrees for 55 minutes or until the noodles begin to brown. Remove and let settle for 10 minutes before cutting.