Because of some spur of the moment ideas I had, we decided to eat a Seder/Passover type meal this year, only I muffed the day and we did it today, not yesterday. But, it’s all good because of the spirit of it and all that (note to self: better prep for next year). The inspiration was totally from Elana’s Pantry, and her post on a paleo Passover.
One dish is charoset, the dish eaten in remembrance of the mortar for the bricks the Hebrew slaves made in Egypt. Elana mixed Sephardic (Spanish/Middle Eastern Jewish) and Ashkenazic (European Jewish) recipes for a wonderful dish. I, of course, had to add a twist on Elana’s admirable recipe, simply because I juiced the orange like the lemon, and didn’t want fighting over the pulp so I tossed it into the mix. Also, knowing my guys would love it, I made more of it than what she said, but the proportions weren’t quite doubled all the time.
3-4 Gala apples, peeled, cored, and cubed
3 c walnuts
Juice (and pulp) of an orange
1-2 Tbsp lemon juice
1ish tsp cinnamon
1 rounded cup craisins
Pulse all in a food processor until desired consistency. I think I did about 6 fairly quick pulses.
That’s it. Quick, easy, and we’ll be making it more than once a year. 🙂