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.


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.