From The New Passover Menu by Paula Shoyer; photo by Michael Bennett Kress (Sterling Epicure)
Prep Time: 10 minutes Cook Time: 0 minutes
"Charoset is the element on the Seder plate that represents the mortar used by the Israelite slaves to build bricks. Growing up, I had Seders almost exclusively at my parents’ house or a handful of other relatives’ homes, and everyone made the same charoset: walnuts, apples, and sweet wine all smooshed together. It was only when I began hosting my own Seders that I discovered a wide variety of charoset recipes from every corner of the world where Jews have ever resided. This recipe comes from my friend Melissa Arking, who is a fabulous cook. I added chopped walnuts at the end for some texture."--Paula Shoyer, The New Passover Menu (Sterling Epicure)
3 large ripe bananas
2 cups (240 grams) ground walnuts
2 tablespoons sugar
½ teaspoon ground cinnamon
2 tablespoons sweet kosher wine
2 apples, shredded on the large holes of a box grater
1 cup (120 grams) walnut halves, chopped into ⅓-inch (8-mm) pieces (see Kitchen Tips)
- In the bowl of a food processor fitted with a metal blade, place the bananas, ground walnuts, sugar, cinnamon, and wine. Process until the mixture comes together.
- Transfer to a small bowl, add the apples and chopped walnuts, and stir to combine. May be made 3 days in advance.
Note: You can buy nuts already ground, with the skin or without. I have a coffee grinder dedicated to grinding nuts. You can also use a food processor, as long as it can reduce the nuts to a fine grind, almost like a powder, when you need almond flour for baking. If you grind nuts for too long, you will end up with nut butter.