Ashkenazic Haroset (Jewish Apple Walnut Spread) for Passover Celebration

Passover is around the corner and it wouldn't be quite the same without the ancient condiment Haroset which is present on the symbolic Seder plate. Each item on the plate has a symbolism relating to the story in Exodus of the Torah relating Moses leading the Hebrew speaking people out of the land of Egypt into the wilderness and then to the land of Israel. What the Haroset mainly symbolizes is the mortar used in the placing of heavy stones for the Egyptian pyramids which Ramses became famous for having built, sometimes with indentured workers some of them being the Hebrew people. The Torah describes how the Hebrews were worked extremely hard and their lives felt often embittered.

Many centuries later, a wise Rabbi (teacher) named Hillel, decided to give himself a tasteful version of this bitter labor to remind himself. This tradition continues today and is called a Hillel sandwich. Some of the Haroset, symbolizing the mortar is spread on the Matzah unleavened bread. Next a generous piece of fresh Horseradish root is added, more Haroset and a second Matzah. So, in case you were wondering if servitude were bitter or sweet, the contrast of the Matzah sandwich will remind you, and possibly bring a twinkle to your eye! This recipe is developed by World Cuisine Today Magazine Visit Our Website for More Jewish International Recipes www.worldcuisinetoday.com

Recipe for Ashkenazic Jewish Style Haroset

Ingredients

Three to four sweet or semi sweet firm apples of choice pealed and grated

11/2 cups chopped toasted walnuts or pecans chopped fine

1/2 cup golden raisins

The juice of two lemons

1/2 cup sweet Israeli sweet wine

1 1/2 t ground mild cinnamon

1 t ground cardamom

One tablespoon honey or sugar

A few tablespoons of Kosher oil or margerine

Three beaten egg whites (optional)

Method

1) Soak the golden raisins in some room temperature water for 15 minutes until plump.

2) Toss the nuts in the melted butter or oil and the egg whites. Sprinkle with a bit of sugar and extra cinnamon if desired. Bake until only slightly toasted not close to burnt, remove from oven and mince.

3) In a food processor or blender place the diced apples, the warm spices, the lemon juice and nuts. Pulse until blended and minced but not liquid. It should be a fine chutney consistency.

4) Next dissolve the honey into the wine, and add the golden raisins. Mix thoroughly and chill in a bowl covered until the Passover meal for the flavors to develop.

Recipe Developed By: World Cuisine Today Magazine www.worldcuisinetoday.com