The elusive haroset recipe

I'm sure like many others, the haroset your mother made was always the best -- and never duplicated. It was very true in my mother's case and until this year, I think I'd only made it once. But this Pesach, my mother asked me to make it, so I had to step up to the plate. And, if I may be so bold as to say, I scored!

I had the old recipe book from the shul in Harare but in my usual style took to the internet to see what others do and pick and choose my way to the perfect combo of ingredients. Well, all the Sephardi recipes I found had all kinds of jazz in them that just wasn't right for me. Next was a call to mom to ask how she did it. Explanation provided, I mentally prepared myself for it. I don't think she was feeling too confident in me as I got a call the next day just to reiterate exactly what was what!

In the end, it was a combo of my mom's word and the wisdom of the shul cookbook combined that led to my haroset success.

The most awesome (and simple) Sephardi haroset on earth

• 4 apples, tart-ish
• 500 g dates (do yourself a giant favour and make sure they are pitted)
• 1 cup almond flour (or a mix of ground almonds and walnuts)
• 1/2 cup kosher wine (Manishewitz is my pick)
• splash of cider vinegar

Chop up the dates and put them in a bit of hot water for a few minutes until they are really soft and you can mush them up to a paste with a wooden spoon. Leave to cool a bit.

Peel the apples and then coarsely grate them. You don't want them to be too wet so if the apples are really moist, then just squeeze the juice out of them into another bowl (this will give you a little apple juice drink later!)

Put the grated apples, mashed dates, wine, and almond flour into a bowl and mix them until it's all nicely mixed together. Taste to see how sweet it is and if it's super sweet (which it's hard not for it to be), then add a splash of cider vinegar to cut the sweetness and give it some brightness.  
Refigerate. Done!

I've got green balls

Now you're reading this!!

So last year I wrote about making poblano matzoh balls but there were no pictures. Well I had to recover from my matzoh ball disaster of last week as well as wanting to try making the green balls again. Am happy to report that after a good weekend of cooking, I feeling like I'm moving away from the sense of disaster that had been haunting me in the kitchen recently. Anywho, I also have to get out the good camera, the phone camera is not really optimal - but it is easy.

So to make the green balls, first thing is to char the skin of the poblano, which is easily done over the burner of the gas stove.
Using this method, it didn't get quite as soft as when you char the skin under the broiler. So in order to soften it up so it's easy to mush, I just put it in the microwave for a couple of minutes. Then mushed it up, added to a regular mix of matzoh balls at the point just before you make the balls and put them on to boil.


I will say that I made perhaps one of the best batches ever of chicken soup and these green-tinted matzoh balls make a nice change. I will probably be making them every year and maybe next year even try some red ones made with another type of chile.

The highs and lows of cooking for Pesach

It seems there's been a lot of highs and lows for me lately in the kitchen and Pesach was not to be passed over, so to speak, on this front.

My mom asked me to make a cake or some manner of sweetness for Monday's seder. I was happy to oblige and my search for an interesting and different option began. You'd be surprised by how few options there are out there on the internet and baking is just not something that I'm comfortable making up. Anyway, I ended up using a Nigella Lawson recipe from her book Feast for damp apple and almond cake. It worked out quite well (no pics, however) but would have probably been better if I'd had the right cake pan. But not bad for a first try.

This year, I also wanted to do something different than going out and buying dem coconut macaroons, jellied fruit slices, or Manischewitz kosher for Pesach chocolates. J bought a Bonnie Stern cookbook that had a few gems in it. Although her recipe did lead me astray on the issue of whether or not to stir the caramel as it cooked (you stir constantly btw), I did get a particularly tasty treat to share with friends and family.
Basically whip up some caramel - that's 1 cup of butter and 1 cup of brown sugar - then spread it over a few matzahs. Let it get all nice and bubbly, get it out the oven and sprinkle a bag of chocolate chips (kosher for passover, of course), wait five minutes and give it a nice schmear to cover it all up. Let it cool, which usually takes a few hours, then break it up into small pieces. Let the oohs and ahhs ensue as everyone enjoys the matzah crunch.


Oh yeah, so that was the high. The lowest of the low: matzah balls like golf balls. They were not a delight. I shall try to remedy that before the week is over. Following the instructions properly will likely help.

Classic chicken soup

Someone at work asked me for my recipe for chicken soup, so here it is. It's dead easy, just takes a lot of time on the stove. You can use this as soup or strain everything out of it and keep it as stock. I usually save it in 1 cup portions in baggies in the freezer, which makes it really easy to use.

Classic chicken soup

• 1 whole chicken cut into pieces (if you're using it for soup) or any amount of leftovers and carcasses if you're just making stock
• 2 or 3 ribs of celery
• 3-4 unpeeled garlic cloves
• 2 leeks roughly chopped
• 2 mediums onions, sliced into chunks
• 3 large carrots, cut up
• 3 bay leaves
• 2 sprigs of rosemary
• 8 sprigs of fresh parsley
• 5 springs of fresh thyme
• 10-20 black peppercorns
• optional: 1 whole chile pepper

Put it all in a very large stock pot and fill with enough water to cover. Bring it all to the boil and then turn down to simmer. Skim the foamy stuff off the top when necessary and continue to simmer for about 4 hours.

Cool a bit and then strain it all so you have the veg/chicken and liquid in two separate containers. If you're going to be serving it as soup, save some of the carrots and shred some of the chicken and return it to the soup. If you're just looking for stock, then toss all the solids. Once it's totally cooled, you can seperate it and then freeze. It will keep for a few days in the fridge but quite a few months in the freezer.

Now if you're looking to add some matzoh balls to that soup, I've got a bit of a Mexican twist, of course, that you can use. This is especially excellent when you're in a week of eating a lot of matzoh-flavoured foods and need a little something different.

Poblano matzoh balls

• I do not make my balls from scratch - use any boxed mix and this will work.
• 1 large poblano pepper

Take one poblano pepper and either grill it on a bbq or in the oven until the skin is black. Take it out of the oven and cover it with a kitchen towel for a few minutes while it cools. Peel the skin and remove the seeds. The flesh of the pepper should be pretty soft and mushy.

Once you have prepared the matzoh ball mix, simply add and mix the poblano in well. Then, refrigerate and then make the balls and cook as per the instructions on the box.

They're not spicy but the pepper adds a little extra zip.

Sorry no pics for this one, but I'm sure it's not hard to imagine a steaming hot bowl of chicken soup with a couple of green matzoh balls floating in the middle . . . divine!