Happy Passover from
The Jewish Federation!

This year, the holiday of Passover begins on April 20, as Jews around the world commemorate our exodus from Egypt.

During Passover, we eat certain foods that remind us of our time enslaved in Egypt. Perhaps the most well-known of these foods is matzah, or unleavened bread, which we eat to remind us that our ancestors didn’t have time to wait for their bread to rise before they fled Egypt. We also eat bitter herbs (usually horseradish), to symbolize the bitterness of slavery; and we dip a green vegetable (usually parsley) symbolizing spring, in salt water, which symbolizes the tears Jews shed while under oppression in Egypt.

One of the most popular Passover Seder staples, beloved by Jews far and wide, is haroset, the blend of fruit and nuts which symbolize the mortar our ancestors used to build the pyramids.

Though the dish can often vary in color or texture, typically, Ashkenazic (Eastern European) haroset contains a handful of universal ingredients. This recipe usually includes apples, walnuts, cinnamon, and red wine or grape juice. Sephardic (Spanish/Arabic/Mediterranean) haroset is dramatically different, and its ingredients change based on where one’s family is from. This type of haroset can include a combination of ingredients such as dates, ginger, raisins, figs, apricots, coconut, sesame seeds, bananas, orange juice, honey, or chili pepper, along with the typical Ashkenazic haroset ingredients.

Below, please find recipes for both kinds of haroset, for you to serve at your Seder this year. The Jewish Federation wishes you and your loved ones a very happy Passover!

Candied Walnut Haroset

Ingredients:
1/4 cup sugar
1 1/2 teaspoons ground cinnamon
4 cups vegetable oil
1 cup walnut halves
2 medium apples, peeled, cored, and finely diced
1/3 cup sweet red wine such as Manischewitz Extra Heavy Malaga

Preparation:
Line large baking sheet with parchment paper. In medium bowl, whisk together sugar and 1/2 teaspoon cinnamon.
In large heavy skillet over moderately high heat, heat oil to 350°F. Fry walnuts until golden brown, about 30 seconds, being careful not to burn. Using skimmer or slotted spoon, transfer walnuts from skillet to bowl containing sugar mixture. Toss walnuts in sugar, then spread on baking sheet. Cool 15 minutes, then chop roughly.
In large bowl, combine nuts, remaining 1 teaspoon cinnamon, apples, and wine. Store, covered, at room temperature until ready to serve.

Sephardic Haroset

Ingredients:
20 pitted dates, preferably Medjool
3 bananas
1/2 cup golden raisins
1/4 cup sweet red wine such as Manischewitz Extra Heavy Malaga
3 tablespoons date syrup (silan) or honey
1/2 cup walnut halves, toasted
1/2 cup unsalted shelled pistachio nuts (not dyed red), toasted
1/2 cup whole almonds, toasted
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves

Preparation:
In food processor, purée dates until smooth. Add bananas, raisins, wine, and date syrup and process to combine. Add walnuts, pistachios, almonds, cinnamon, allspice, ginger, nutmeg, and cloves and process until smooth. Store, covered, at room temperature until ready to serve.

The above recipes can be found on Epicurious.com.