Zeder (TJC Zoom Seder) Preparations
Hirshon Ashkenazi Charoset
6 apples (Pink Lady, Cameo &/or Granny Smith suggested)
2 TBL lemon juice
1 1/2 C chopped toasted pecans (or more as needed and to taste)
1 1/2 C chopped walnuts
1/2 tsp cinnamon (or other spices, such as a blend of dried rose petals and cardamom, ground to a powder, or nutmeg)
2 TBL honey
1 tsp brown sugar
4 TBL port (or more to taste)
1 TBL balsamic vinegar
Peel, core and ice the apples and sprinkle with lemon juice. Mix thoroughly. Place all the ingredients in a food processor. Pulse just to break up. It should not be paste. Allow enough time for the flavors to meld.
Moroccan Haroset Balls
3/4 C walnuts, almonds or hazelnuts
1 1/2 C pitted dates
1/2 C dried apricots
2 or 3 dried figs
1 C raisins
1/2 tsp cinnamon
1 or 2 pinches allspice
1-2 TBL sweet red wine (or Cabernet Sauvignon) or grape juice
Finely ground walnuts or almonds (optional)
Using a food processor, pulse to coarsely chop the nuts, then add all other ingredients except the wine and finely ground nuts. Pulse until the mixture is finely chopped and well blended, adding just enough wine to make the mixture stick together. Shape the mixture into a large ball. Refrigerate to reduce its stickiness.)
Dampen your hands w/ cold water.
Gently roll the mixture into balls about 1” in diameter.
Roll them in the finely ground nuts and place them on a tray or baking sheet.
Refrigerate until firm, about 3 hours.
Serve or store in a covered container.
Thursday, April 9 @ 5pm. Zoom link coming soon!