Sephardic Charoset for Passover - Mark's off Madison, NYC
Sephardic Charoset for Passover - Mark’s Off Madison, NYC
This delicious Mediterranean charoset recipe was given to me by Jewish friends in Rome. A sumptuous alternative to the apple and walnut Ashkenazi charoset I was raised on, this is the most-requested recipe from the Passovers I host at my restaurants. I always serve both kinds, though, so no one has to choose. If you don’t have the exact dried fruits in this recipe, you can substitute others: dried pears, apricots, raisins, or currents would be good, as long as you keep some portion of figs and dates. Find the full recipe at
Chef Mark Strausman
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The opening of Mark's new restaurant, Mark's Off Madison, is currently delayed.
Charoset Recipe : Pesach
Rabbi Joel Finkelstein of ASBEE
My FAVORITE Passover Charoset- Diet Friendly
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This is my go-to recipe for amazing, chunky passover (or anytime) charoset. It's loaded with diced apples, walnuts, honey, warm spices, brown sugar and sweet wine.
Serve year round with cinnamon sugar tortilla chips as a healthy appetizer or snack!
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Recipe Haroset for Passover
Recipe - Haroset for Passover
INGREDIENTS:
●6 apples - peeled, cored and chopped
●1 cup finely chopped walnuts
●1/2 teaspoon ground cinnamon
●1 teaspoon white sugar
●3 1/2 teaspoons honey
●1/3 cup sweet red wine
The Rabbi & The Chef - Passover Episode: Charoset
Rabbi Yisrael Shurack, of A Shtikel Vort, and Chef Meir Dreyshner, of ikosherbake, bring you a show filled with wonderful Torah insights and its relationship to delicious kosher food.
Enjoy this delicious recipe that also adds an important symbolism to your passover table:
Charosset:
3 medium Gala or Fuji apples, peeled, cored, and finely grated
1/2 cups walnut halves, lightly toasted, cooled, and coarsely chopped
1/2 cup sweet red wine such as Manischewitz or grape juice
1 teaspoons ground cinnamon
1 tablespoon packed brown sugar
PREPARATION
In large bowl, stir together all ingredients. Store, covered, at room temperature until ready to serve.
Charoset Truffles with Ms. Courtney
Enjoy this easy and irresistible twist on a Passover favorite— Charoset!
This isn’t your typical apples and walnuts... this is a Sephardic recipe, and it’s a family favorite.
INGREDIENTS:
For the Truffles...
- 1 1/2 Cups Dried Apricots
- 1 1/2 Cups Pitted Dates
- 1/2 Cup Golden Raisins
- 3/4 Cup Pistachios
- 2 TBSP Honey
For the Coating
- 1/4 Cup Sugar
- 1 tsp Cinnamon
METHOD:
Blend all ingredients except cinnamon and sugar blend into a blender or food processor. Blend until paste-like consistency. Form mixture into balls and roll in cinnamon and sugar mixture.
Serve at room temperature and spread on matzoh or just eat on its own!
STORAGE:
Refrigerate after and enjoy them cold and a bit more chewy.