No. of Recommendations: 8
Too many serious thoughts - thought I'd take a rest.
Something I cooked up as a spread:
Jeff’s Charoset
Ingredients Makes 2 1/2 cups
Prepare fruit in advance:
1/2 cup dried dates, chopped (soaked 3-4 hours or overnight in wine)
4 dried figs, chopped (soaked 3-4 hours or overnight in wine)
½ cup raisins (soaked 3-4 hours or overnight in wine)
½ cup (3 ounces) dried apricots, chopped (soaked 3-4 hours or overnight in wine)
½ cup +/- sweet red wine
½ large-size crisp sweet apple, peeled, cored, and cut into eighths
1/2 cup walnuts, chopped
1/2 cup almonds, chopped
1/8 teaspoon pepper
1 teaspoon cinnamon
1 1/8” wide x 1” diameter slice of ginger root
1. Combine the apples, dates, raisins, apricots, and figs in a small bowl. Fill with wine until fruit is covered. Cover bowl with plastic wrap and refrigerate for at least a few hours (overnight is better).
2. Hand chop the nuts a bit and add the rest of the ingredients (not the soaked fruit) to a food processor and pulse until slightly chunky.
3. Leaving the excess wine behind, put the soaked fruit into the food processor and pulse until all is blended, leaving the nuts a bit chunky.
As a reward for a job well done, drink the leftover wine/fruit syrup.
This is best served the day it’s made, but it will keep, covered, in the refrigerator for up to 7 days (the nuts will soften after the first day).
Enjoy,
Jeff
