Charoset

Unlike the majority of our gentile celebratory foods, which gain a spot on our tables simply for being delicious, Jewish cuisine is notorious for the symbolism of each item present.

Matzo and only other unleavened breads because the when the Jews left Egypt they didn’t have enough time for leavened (chametz) bread to rise and/or because it was easy to carry with them on their journey back to Israel.

Bitter greens to symbolize the embittered life of enslaved Jews in Egypt and salted water to represent the tears of the people.

There are many other symbolic dishes that represent various struggles and tribulations in Jewish history, but I admit the most appealing (speaking only of taste) is charoset.

Charoset is said to represent the mortar the Israelites used while bonding bricks in Egypt. There are two different kinds: Sephardi, which is cooked and usually paste-like to more closely resemble the mortar of ancient times, and Ashkenazi, which is more rustic and always contains nuts, apples, cinnamon and sweet wine – ingredients King Solomon used to describe the children of Israel.

I like the Ashkenazi version because, well, I’m not Jewish and I can pick on taste alone. I’d like to try making it with pistachios instead of the traditional walnuts, but I’m not sure if I get in trouble for messing with the recipe too much.

Also, we ate it with ice cream after a dinner of matzo ball soup because we don’t celebrate Passover and it seemed like a good combination – it was. I’m not sure if this would fly in the Kosher world because I’m not sure if meat and dairy can’t be mixed only in a specific dish or if that extends to not mixing meat and dairy in an entire meal.

Tawny Port Charoset

2 Fuji apples, peeled, cored, and diced

1 ½ cup walnuts, chopped

½ cup raisins

1 ½ teaspoons cinnamon

2 tablespoons brown sugar

¼ cup Tawny Port

Pinch kosher salt

Combine all ingredients thoroughly. Serve.