Tuesday, November 25, 2008

A charoset recipe

Just dug up Fulyah's recipe for the amazing charoset log she made for Pesach 2007. Wish I had a picture. Charoset as I'd never seen it before, and tasty, too. Fulyah, we miss you!

"So here's the recipe for charoset from Estelle's blog, with a slight modification from me... "


1 cup m dates, chopped
1 cup dried apricots, chopped
1 apple, very thinly sliced
1 cup raisins
1 btl. of red wine
1 tbs sugar
1 pck. of Neufchatel cheese
1 cup almonds
1 cup walnuts
Brown sugar, to sprinkle


1. Place dates, almonds, apples and raisins in a pot. Pour over the red wine just enough to cover it on top and bring heat to a boil.

2. As the fruity mix gets softer, add cinnamon and sugar. Stir well and keep the heat on until the mixture has a jam-like density.

3. Take it off the heat when wine has evaporated and let it cool down for a while. Add almonds and walnuts. Mix well. With the help of a fork, smash them well. (You can use a blender, but I did not)

4. Place the cheese in between stretch film. With the help of a rolling pin, make it flatter into a rectangle.

5. Place the filling right in the middle of the flattened cheese and cover it up on the sides, making it into a cylinder-like roll. Sprinkle brown sugar on top and let it rest in the fridge for 1.5 hrs. Then slice and serve

Bon apetit!


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