We’re deep into Chol haMoed Pesach and the fridge still harbors a mound of charoset.
Although probably nobody really needs a recipe for charoset it is always interesting to try different formulas. This year we prepared a Sefardic charoset that I learned from Abraham Hanono, with whom I attended a seder with a few years back when he was a molecular and cellular biology grad student here at Cornell. It is very simple with only a few ingredients, and quite delicious. Here is the procedure in his own words, click here for a printer-friendly version.
One of the great things I realized about this charoset is that it lasts longer than the type made with grated apples. So my breakfast every day is matzah (Rakuesen’s of course), topped with charoset. The dates probably also have an added benefit of counteracting the cloying effect of a matzah-heavy diet on the digestive system.
There is so much charoset that I’m going to throw some into the freezer and maybe incorporate it into a muffin recipe or something after Pesach. This plan feels a little subversive but, as my husband pointed out, you could feel the same way about using left-over matzah as a stand in for a second challah.
Charoset is not very photogenic, but I have been told not to post to the website without a photo so here we go: