Call it the “matzah holiday” or by it’s real name, Passover, but to me it’s neck-in-neck with Thanksgiving as the most delicious feast of the year. I crave fluffy matzah balls floating in aromatic soup, fork tender brisket bathed in a rich red wine braise and sweet, spicy haroset. Not one of the break-out stars of Jewish cuisine, haroset is a traditional player in the seder meal that has remained under the radar for way too long.
Prepared with a combination of fresh or dried fruit, nuts, wine and spices, it’s rare that you find two haroset recipes that are exactly alike. What is consistent however, is that this paste, spread or salsa-like substance is always a crowd pleaser. (Another remarkable piece of the puzzle is that you always love the version you grew up with!)
My tried and true recipe is made with apples, dried currents, walnuts, madeira and cinnamon. Seriously, chopped apples and walnuts! Talk about healthy snacking, right? Now if the madeira is a hurdle for you, just leave it out or swap in a little apple cider (though if you do, you’re kinda missing out). For the Passover holiday, we eat this on matzah, but feel free to take liberties here. Pile it on your favorite cracker and let’s see if we can get this totally rituous snack to go viral. After over 5,700 years, it’s about time, right?
Apple Walnut Haroset
2 large Fuji apples, peeled, cored and chopped
1/2 cup lightly toasted walnuts
1/4 cup dried currents
1 Tbsp. cup madeira wine
1/2 tsp. ground cinnamon
Place ingredients in the bowl of a food processor. Pulse, 5-6 times, until combined into a rough paste. Makes about 2 cups.
Ever eat any of your holiday favorites year round? Tell us about them in the comments below.