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My Charoset Live on KTLA: Video + Recipe

[additional-authors]
April 8, 2014

Watch me make “the best charoset in the world.” Yes, that's what I said live on television with the KTLA 5 Morning News. What chutzpah!

“>“>apples

  • 1 pear
  • 7 dried figs (or 7 pitted prunes or a handful of raisins)
  • 1 ½ cups shelled “>cinnamon
  • 1 “>here for a list.
    1. Cut apples and pears into equal size large chunks.
    2. “Pulse” in food processor until finely chopped, being careful not to overdo it so they don’t become mushy. Put in a large bowl. (If you don’t have a food processor, this recipe can be a reminder of the times when we were slaves in Egypt. The good news is, hand chopped food tasted better.)
    3. In your food processor now “pulse” the figs, prunes or raisins until they are finely chopped and add them to the apples.
    4. Pulse the walnuts until they are finely chopped and add them to the fruit.
    5. Zest the orange using a microplane grater, a zester or the small holes of a regular grater. Add to mixture.
    6. Juice the orange into the food processor, along with the dates, cinnamon and a cup of the moscato. Pulse until fully pureed.
    7. Add to the fruit and nut mixture. Stir.
    8. Add another cup of moscato to mixture and stir. 
    9. Put mixture into a cooking pot over medium heat until it reaches a boil. Then turn heat to low and let simmer uncovered for 15 minutes.
    10. Put back into bowl and let cool. Cover and put in fridge until ready for use.
    11. Right before serving, add another “glug” of moscato to the charoset for a little freshen up and there you go! Dayenu.

    Wanna take cooking classes with me? Go to“>sign up here.

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