Of all the holidays in the Jewish calendar, Passover serves as the cornerstone. Family and friends come together at home for a meal disguised as a religious service. It is the time for the annual retelling of the story of the Jewish exodus from Egypt.
The Haggadah, the ancient book that tells the story of Passover, was artfully written as a history with an emphasis on passing on the traditions and the faith of the holiday from one generation to another through rituals and endless glasses of wine. No fools, these early rabbis. They understood that the best way to make sure the symbols endured was to make them edible.
Boston venture capitalist Andy Goldfarb is a passionate believer in the magic of Passover, and he's an ardent cook. Goldfarb grew up celebrating Passover with his great-grandfather, Max Fish, in Baltimore. The Passover tradition goes back far in Goldfarb's family. He recently found a family photo of his great-great-grandfather celebrating Passover Seder in 1930 in Dynow, Poland, showing the direct linkage of 150 years of Goldfarb family members celebrating the Passover Seder.
Passover is a year-round project for the Goldfarb family, beginning with the Etrog marmalade his daughter Jemma makes during the Sukkot Harvest festival in fall and continuing right up to the night of the Seder in spring.
Goldfarb became convinced he could help other Jewish families make Passover as “magical and memorable” for their families as it is for his. He developed the website Breaking Matzo as a kind of resource guide for the Jewish community. He believes that by making the holiday meaningful and fun for all generations, it increases the likelihood of families continuing the Passover tradition generations into the future.
Charoset a traditional symbol of the Seder plate
At the center of any Passover table is the Seder plate, which is a very specific platter of edible symbols: a roasted lamb shank bone; a roasted or hard-boiled egg; a fresh green herb like parsley; a bitter herb like horseradish; and a bowl of salt water for dipping the herbs in symbolic tears of the slaves. The final element is the charoset, typically a sweet concoction of dried fruits, chopped nuts and wine. Charoset is the only element that requires a recipe, and each family has its own. During the Seder, charoset is eaten on a piece of matzo, and its gritty texture represents the mortar, or cement, the Israelites used to make the bricks for Pharaoh's pyramids.
Goldfarb has been lucky enough to celebrate Passover with Jewish families around the world. He has been able to learn how each community of Jews, no matter where history and fortune has taken them, adapts Passover by creating a local version of charoset for the Seder table. If there is anything that speaks to the resilience of the Jewish people, it may be the following recipes for charoset, also available on the Breaking Matzo site.
Ashkenazi Charoset
Most American Jews are Ashkenazi, meaning they immigrated to the United States after centuries in Central, Western and Eastern Europe. The Ashkenazi preparation of charoset is considered the “typical,” or classic, charoset recipe, using ingredients that were available in the Eastern European kitchen. Only the proportions vary from recipe to recipe.
Ingredients
2 medium-sized tart apples
1/2 cup walnuts, chopped
1 teaspoon cinnamon
1 tablespoon sugar or honey or to taste
2 teaspoons sweet red kosher wine, such as Manischewitz
Directions
1. Peel, core and finely chop or grate the apples.
2. Mix with the rest of the ingredients in a bowl.
Makes about 4 cups
Chinese Charoset
For several years, Andy Goldfarb lived and worked in Japan. He also traveled in China and studied the Fugo plan, a Japanese program to save Jews from the Nazis by settling them in Shanghai during World War II. Goldfarb found a connection with the wandering Jews of China, who still celebrate the Passover story with this delicious and savory charoset.
Common ingredients in Chinese cuisine that are highlighted in this version of charoset are soy sauce, pine nuts and honey. In contrast with the other regional sweet charoset recipes, this version is slightly savory.
Ingredients
1/2 pound of dates, finely chopped
4 apples, finely chopped
1/2 cup pine nuts
3 tablespoons soy sauce
4 tablespoons honey
Juice of one orange
Directions
Heat ingredients in a saucepan until soft and smooth, about 5 minutes. Serve chilled or at room temperature.
Makes about 6 cups
Moroccan Charoset
Andy Goldfarb discovered that Egyptian Jewish tradition is that the paste of the charoset represents the color of the Nile silt used to make the mortar for the bricks to build the pyramids. A mixture of dates and raisins gives the right approximation.
He became fascinated with other Middle Eastern and North African charoset variations, recipes that use all kinds of dried fruit and even one with bananas. In Algeria, he found a blend of dates and dried figs with cinnamon, nutmeg and sweet red wine. In Iraq, date syrup is mixed with plenty of chopped walnuts. A recipe from Surinam includes dried apples, pears, apricots, prunes, raisins, grated coconut, ground almonds, walnuts and cherry jam. The following are adaptations of traditional Sephardi classics. Proportions vary from one family to another, and the texture can be coarse or smooth, thick or thin.
Ingredients
1 pound dates, pitted and chopped (about 3 cups)
1 1/2 cups sweet red kosher wine, such as Manischewitz
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup walnuts, coarsely chopped
Directions
1. Put the dates in a pan with the wine, cinnamon and cloves and simmer, stirring occasionally, until it is a soft paste (about 5 minutes). Pulse in a food processor if you want a smoother texture.
2. Let it cool and stir in the walnuts.
Variation: A Libyan version is flavored with ground ginger, nutmeg and cloves, 1/4 teaspoon of each spice.
Makes about 3 cups
Piedmontese Charoset
The Jews of Italy's Piedmont region live surrounded on three sides by the Alps, where nut trees dot the scenery. This recipe makes use of the local harvest of chestnuts and almonds and counters the nuts' richness with the powdery smoothness of egg yolks and a sharp hit of citrus.
Ingredients
1 1/2 cup cooked chestnuts
2/3 cup blanched almonds
2 hard-boiled egg yolks
Zest of 1 orange
Juice of 1 orange
1/3 cup sugar
3/4 cup sweet red kosher wine, such as Manischewitz, or an Italian sweet wine
Directions
Finely grind the almonds in a food processor. Add the rest of the ingredients and blend to a smooth paste.
Makes about 2 1/2 cups.
Italian Charoset
Unsurprisingly, every region of Italy has its own version of charoset. The charoset of Padua has prunes, raisins, dates, walnuts, apples and chestnuts. In Milan, they make it with apples, pears, dates, almonds, bananas and orange juice. This recipe is a basic one, but you can be sure every Italian home has its own “classic” charoset recipe, so feel free to play with variations on the theme.
Ingredients
3 apples, sweet or tart
2 pears
3/4 cup yellow raisins or sultanas
1 cup prunes, pitted and finely chopped
1 1/3 cups dates, pitted and chopped
2 cups sweet red kosher wine, such as Manischewitz
1/3 cup pine nuts
2/3 cup almonds, finely chopped
1/2 cup sugar or honey
1 teaspoon cinnamon
1/2 teaspoon ground ginger
Directions
1. Peel and core the apples and pear, cut them into small pieces.
2. Put all the ingredients into a pan together and cook, stirring occasionally, for 20 to 30 minutes, until the fruits are very soft, adding a little water if it becomes too dry.
Variations: Other possible additions include chopped lemon or candied orange peel, walnuts, pistachios, dried figs, orange or lemon juice, ginger, nutmeg and cloves.
Makes about 7 cups
Spanish Charoset
For hundreds of years, southern Spain was the site of a great Jewish Renaissance, where Jews and Muslims lived peacefully together, fostering a cultural flowering that earned the region the title “Ornament of the World.” Ultimately, the Jews were forced from Spain, but the splendor of the enduring Sephardi tradition lives on in this charoset recipe.
Ingredients
2 apples
2 pears
1/2 cup Spanish almonds (blanched Marcona if possible)
1/2 cup hazelnuts
1/2 cup walnuts
1/2 cup pistachios
1/2 cup chopped dates
1/2 cup chopped figs
1/2 cup yellow raisins
1/2 cup dry red wine, divided
1/2 teaspoon ground ginger
1 teaspoon cinnamon
Directions
1. Peel, core and finely chop the apples and pears and place in a large bowl.
2. In a food processor, pulse all the nuts, making sure not to overgrind.
3. Add the chopped dates, figs, and raisins and ¼ cup wine to the food processor bowl. Pulse again briefly, or mix by hand.
4. Add the mixture to the bowl of grated fruit and stir to combine.
5. Blend in the ginger and cinnamon and add as much of the remaining wine to make a smooth paste.
Makes about 4 cups
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