Monday, April 6, 2009

Date and Ginger Charoset


Another Passover, another bowl of apple-based charoset? Not around here! Syrian charoset is a sweet, gorgeous paste of dates and wine, and we've spiced up Hannah's grandma's recipe with a little ginger juice. If you have some left after your Seder (not likely!), it's fantastic for breakfast, either slathered on matzah with whipped cream cheese or stirred into a bowl of yogurt.

Hope you all have an awesome holiday, and just a reminder: kale is kosher for Passover!

1 lb dates, pitted
1-inch hunk of ginger
2 and 1/2 tablespoons of sweet red wine (Manischewitz Concord Grape being the gold standard)
3/4 teaspoon cinnamon
2 tablespoons chopped walnuts (optional)

Place the dates in a saucepan with water to cover, bring to a boil, and simmer until dates are soft, about 30 minutes. Meanwhile, grate the ginger and squeeze over a bowl to extract the juice; discard the pulp. Drain the dates, transfer to a food processor, and add the ginger juice, wine and cinnamon and process until very smooth. (If you're finicky and/or retired, you can also push it through a strainer to remove any fibrous bits of date skin). Top with chopped walnuts and serve.

4 comments:

Jamie Dougherty said...

Love the date charoset! My family likes to stick to the traditional but we are definitely branching out next year :) Thanks

I Heart Kale said...

It's so delicious--do try it!

Anonymous said...

So happy to find a charoset recipe that doesn't have to have walnuts. Can't wait to try this!

I Heart Kale said...

Enjoy! There's really no need for the walnuts, they're mainly decorative for this since the dates hold together on their own better than, say, apples.