Randy’s Recipes: No-Nut Charoset/Berry Good Passover Compote/Pesach Shake/Citrus Passover Salad/Charoset So-Smoothie

 

Presto, Change-o !!!

 

My own personal preference in making charoset includes adding a nut to the dish, such as walnuts; however, as some people have nut allergies and I didn’t have nuts to add to the recipe, I made it with ingredients on-hand. This recipe serves one for the First Night and the Second Night. It is the result of my Passover preparations with a limited pantry, and not necessarily the best charoset recipe, ever. Maybe I’ll work on that, future and G-d providing…

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No-Nut Charoset (Randyjw; April 24, 2016)

Ingredients:

Approx. 5 medium-to-large apples (actually, the more, the merrier), any type of your choice (I used Red Delicious)

Several ounces of liquor/wine of your choice (I used a sweet wine: Manischewitz Concord Grape Kosher For Passover wine — it comes in other flavors, such as raspberry, or cherry, as well)

Ground cinammon

Sugar, of any type of your choice

If using: Nuts, any of your choice (I like walnuts, but almonds and pecans, or other nuts would be delicious, as well)

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Pare the apples. If using a knife and leaving some inner apple attached to the skin, it will leave them more moist. If using a vegetable peeler, the skins will become quite thin and more crisp. I used the thicker method, which leaves them a bit rubbery and more to the chew, but you can experiment and see which, if any, you prefer (you don’t have to use the skins, at all).

 

Chop the skins (small, fine, or a bit larger — your preference) and place on a baking tray. If using nuts, you can add them here, to make candied nuts; or, use them in the main mixture of apple, below; or, add them to each batch!

 

Sprinkle cinammon and lots of sugar on top.

 

Toast in the oven (or toaster oven) until crisp, but not burnt. Keep an eye on them; they cook fairly quickly as the sugar heats up and kindof carmelizes.

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On a cutting board, chop the apple innards, minus the core, which should be discarded, and the seeds, which should be planted ❤

 

In small batches as you proceed, pour a bit of Kosher for Passover wine (other liqueurs work fine: Cognac, Brandy, Chambord (yummy raspberry and honey liqueur), Plum, Cherry, Muscat, whatever your preference might be. Please note that these non-Kosher liquor choices nullify both the Passover/Kashrut designations. Any item, or recipe, should be verified Kashrut-acceptable by strict Rabbinic sources, of which I am not).

 

You can use nuts here, or add them into the above mixture, as well (or do both)!

 

Last minute at serving, sprinkle the apple skin mixture over the light apple innards, leaving two distinct, unblended, separate flavors, allowing the individual to mix to the extent that their preferences desire.

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The first photo is actually the combination, innards hidden from view by its covering. With leftovers and time, the flavors will meld, anyway.

 

After two days, almost all the charoset was gone, eaten by yours truly.

5.1 Yums Up

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Berry Good Passover Compote (Randyjw; April 24, 2016)

 

Ingredients:

 

No-Nut Charoset (see recipe above)

Mixed fruit (I used a frozen bag of mixed berries and bananas, but you can use fresh fruit, canned fruit, or frozen fruit of your kind and preferences. If using frozen fruit, cut open bag and rinse frozen fruit. Pour out fruit into a bowl to thaw. Drain and reserve liquid from frozen fruit for Pesach Shake; see recipe, below)

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Combine ingredients.

Enjoy!

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3.7 Yums Up


 

Pesach Shake (Randyjw; April 24, 2016)

 

Ingredients:

 

No-Nut Charoset (see recipe, above)

Reserved Liquid from frozen fruit of Berry Good Passover Compote (see recipe, above)

Milk (almond milk, coconut milk, soy milk, rice milk, or substitutes also exchangeable and encouraged)

Dollop of fruit from Berry Good Passover Compote, if desired (see recipe, above)

Fruit jam, preserves, marmalade or dessert topping, to flavor and thicken

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Combine all ingredients.

Enjoy!

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3.7 Yums Up


 

Citrus Passover Salad (Randyjw; April 24, 2016)

 

Ingredients:

 

No-Nut Charoset (see recipe, above)

Berry Good Passover Compote (see recipe, above)

Lime Yogurt (lemon, or other flavors also work well)

Additional fruits, as desired

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Combine ingredients.

Enjoy!

IMG_20160424_170303

3.8 Yums Up

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Charoset So-Smoothie (Randyjw; April 24, 2016)

 

Ingredients:

 

No-Nut Charoset (see recipe, above)

Berry Good Passover Compote (see recipe, above)

Citrus Passover Salad (see recipe, above)

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Process ingredients together in a blender or food processor until pureed and smooth.

 

Add a dollop of whole fruit from Berry Good Passover Compote (see recipe, above).

Enjoy!

IMG_20160424_165948

3.8 Yums Up

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3 Comments

Filed under Eat

3 responses to “Randy’s Recipes: No-Nut Charoset/Berry Good Passover Compote/Pesach Shake/Citrus Passover Salad/Charoset So-Smoothie

  1. Thanks so much! Did you get to listen to the songs I mentioned? If so, what did you think?

    Liked by 1 person

    • I loved that song. Mr. Roboto, though, I found annoying. I wonder if there are any other English-language songs relating to Japan? Gotta look. Anyways, happy to hear you’re feeling better. Food blog/prep is really hard work — plus your job, and living away from conveniences…I don’t know how you do it. It’s too much. Maybe your immune system’s just low from having to be “on” all the time. Rest’ll do you good. Tuck in to those movies, books and rest, and keep tucked-in to bed! Nighty-night and sweet dreams! Feel better soon!

      Liked by 1 person

  2. A shopper in the supermarket said, basically, the same thing to me (at least about the apples — ). We had a long conversation meandering over several aisles, mostly about faltering nuclear sites; I think we scared the poor shelf-stocker who got trapped between us, at one point. She was questioning my purchase of a bag of flour, which I originally planned to stretch out my apples with. She said to just eat them. She was right; the flour is still unopened. Better yet, it saved their usage for a better, Holier, purpose. You two were both right! Now, what do I do with all this flour? Maybe I’ll make some cinammon-sugar cookies; I think I can scratch out some ingredients for that.

    Liked by 1 person

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