Conference taveng::bagels

    The following recipe comes from a Cookbook put out by the B'nai B'rith
    of Dutchess N.Y.
    
    2 apples                     4 Tbsp Passover sweet wine
    Dash Cinnamon
    1/2 c. shelled walnuts
    1 Tbsp honey
    
    Leave peel on apples but remove core and seeds. chop fine with walnuts.
    Add hoeny, wine and cinnamon: mix well
    
    Note: add honey and wine to the apples as soon as they are chopped to
    keep them from turning brown.

Re: .1

Your recipe is almost that of my grandmother. She might have used perhaps
some more honey.

>    Note: add honey and wine to the apples as soon as they are chopped to
>    keep them from turning brown.

Haroset is supposed to represent the clay the Jews were forced to make, to
be used to build for Par'oh.

Therefore, at least that is the way my family used to make it, you DO let
the apples turn brown, so its color will resemble clay.

Regards,

Juan-Carlos

Re. .0:

>Hi, I'm looking for a recipe for [c]haroset for Seder, does anyone have one
>s/he can post? Not sure what different kinds of recipes there are, but I'm
>thinking of a recipe with apples, cinnamon, nuts, wine, and honey.

You basically have it right. 

What we do is grate an apple and chop up some walnuts, hazlenuts,pecans, and
almonds. Then we add wine and cinamon and mix it all together until it a sort
of reddish/brown color and a not_too_thick_not_too_thin consistancey. We don't
use honey, but I cannot see any reason why this wouldn't be a good ingredient.
In fact I think I'll add a little to our own recipe. 

In the past several years we've also added into the recipe one of these
pre-pepared Charoset mixes which contain dates and figs as well. Here in Israel
it comes packaged as a "glob" in an aluminum bag. All you really have to do is
add some wine and mix it up, but we make our own recipe first and then just add
this for the extra taste.

Chag Kasher V'Sameach,

Cb.

    the wine gives it the color.
    
    Eli

    It's traditional for Jews from Turkey (and other mid-East countries) to
    add chopped dates.  No problem with lack of stickiness, then!  It
    really gets that clay texture, and tastes SO sweet.  Yum.
    
    :-)
    
    L

Thanks! 

Shalom,
Eric