It was so worth it...even if it meant I could only eat soup the next day because of the secondary jaw pain.
I was opening the wine to be used in some charoset--an oh-so delicious mixture of dried fruits, nuts, and wine, traditionally made for Passover. A few years, back mom found this recipe for an out-of-control awesome recipe for charoset. So, being Passover time I decided to make some. And I am particularly lucky this year because I have access to great quality dried fruits and nuts...I never liked dried apples until I tried some from the spice store down the road.
The result is a sweet, thick, beautifully plum purple, addictive mixture of dried fruits, chopped walnuts, coconut, cherry preserves, and wine [which can be omitted, making it better in my opinion] that have been boiled together for an hour or two. It's superb mixed in yogurt for breakfast and in place of jelly on a sandwich with nut butter.
I always forget about this recipe until Passover comes around, but it's really something worth making any time of the year. I'll give the basic ingredients for, what I'll call, Really Super Good Amazing Charoset
but you can adjust amounts to your taste and +/- other ingredients [it's more fun to play around but if you demand specific quantities let me know]:
coarsely ground walnuts
shredded dried coconut
cinnamon
black raisins, currants, and/or sultanas
dried apricots
prunes [dried plums]
dried apples
dried pears and/or peaches
jar of cherry [or other, but sour cherry are great] preserves
sweet red wine like Manischewitz [optional]
1. mix the first three ingredients together in a bowl. put the dried fruits in a food processor [or do it by hand] and process until fruits are coarsely chopped.
2. put the dried fruits and the nut mixture in a saucepan. add water to cover. bring to a boil, lower heat, and simmer uncovered until mixture thickens ~1 hour.
3. add preserves and simmer a little longer.
4. remove from heat and add wine. [if i use wine, as i did this time, i usually let it boil a bit to keep the flavor but get rid of the alcohol...but that's me, ms. alcohol induced migrane getter]
5. let cool and enjoy. which you will because it's delicious.
Try it and then you'll understand why all the hassle of getting that wine bottle open was worth it...even though in retrospect the wine was unnecessary. Details...look, i'm just trying to be positive here!
I was opening the wine to be used in some charoset--an oh-so delicious mixture of dried fruits, nuts, and wine, traditionally made for Passover. A few years, back mom found this recipe for an out-of-control awesome recipe for charoset. So, being Passover time I decided to make some. And I am particularly lucky this year because I have access to great quality dried fruits and nuts...I never liked dried apples until I tried some from the spice store down the road.
The result is a sweet, thick, beautifully plum purple, addictive mixture of dried fruits, chopped walnuts, coconut, cherry preserves, and wine [which can be omitted, making it better in my opinion] that have been boiled together for an hour or two. It's superb mixed in yogurt for breakfast and in place of jelly on a sandwich with nut butter.
I always forget about this recipe until Passover comes around, but it's really something worth making any time of the year. I'll give the basic ingredients for, what I'll call, Really Super Good Amazing Charoset
but you can adjust amounts to your taste and +/- other ingredients [it's more fun to play around but if you demand specific quantities let me know]:coarsely ground walnuts
shredded dried coconut
cinnamon
black raisins, currants, and/or sultanas
dried apricots
prunes [dried plums]
dried apples
dried pears and/or peaches
jar of cherry [or other, but sour cherry are great] preserves
sweet red wine like Manischewitz [optional]
1. mix the first three ingredients together in a bowl. put the dried fruits in a food processor [or do it by hand] and process until fruits are coarsely chopped.
2. put the dried fruits and the nut mixture in a saucepan. add water to cover. bring to a boil, lower heat, and simmer uncovered until mixture thickens ~1 hour.
3. add preserves and simmer a little longer.
4. remove from heat and add wine. [if i use wine, as i did this time, i usually let it boil a bit to keep the flavor but get rid of the alcohol...but that's me, ms. alcohol induced migrane getter]
5. let cool and enjoy. which you will because it's delicious.
Try it and then you'll understand why all the hassle of getting that wine bottle open was worth it...even though in retrospect the wine was unnecessary. Details...look, i'm just trying to be positive here!
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