So charoset is one of those things I remember from my childhood Passovers events – I remember rather liking it.
Now I thinking that was for the contrast, any contrast, to matzah. If you’ve never had matzah, think of the driest, worst cracker you’ve ever eaten. Matzah is worse. Unless you soak it in egg wash with cinnamon and fry it up into matzah brie.
Either way, I am not a fan of matzah, thus had none in the house to smear charoset onto. And apparently charoset, at least when ground smooth, is cake frosting – according to Adam anyway. So now we have almost 4 cups of the stuff left and I have no desire to eat more. I’d say next time I’ll leave some nuts and apples in chunk size. But I’ve got no real desire to try this one again.
Ah well, maybe one of y’all will enjoy it more
Medjool Date and Apple Charoset
Original from TheKitchn.com
Makes 4 cups
Recipes left to try (& copy…): 32; Snacks: 2 recipes left
- 1 cup pecans
- 1/2 cup walnuts
- 2 large Granny Smith apples, peeled, cored and chunked
- 1/3 cup apple-cranberry juice
- 1 1/2 tbsp honey
- 1 tsp ground cinnamon
- Pulse the pecans and walnuts in a food processor until coarsely ground
- Add the apples and pulse a few more times. Add the juice, honey, and cinnamon; blend until as smooth as you like.
I’ve never (to my memory) made sugared nuts before and, given how much work I’ve done before toasting nuts thought it was gonna take around half and hour in the oven. Yeah, I’ve got issues with toasting nuts – it always feels like it takes longer than it actually does – probably ’cause I’m standing there the entire time. These sugared pecans are some of the fastest things I’ve ever made.
3 minutes to melt butter in the microwave, assembling the other ingredients meanwhile.
1-3 minutes mixing things.
10 minutes (total) in the oven.
And they are utterly addictive. Do not bring into the home of anyone on a diet. These wreck self-control. Assuming you like pecans.
We’ve finally used the ‘candy crusher’ feature on our ice cream maker (thank you cousins!) to chop these into pieces going into some very vanilla ice cream. Adam got the good stuff – real cream.
I think they are a tiny bit too spicy and Adam loves them as is – so, again, please figure out how much cayenne pepper you want to use. I feel like I’ve been saying that a lot recently…
Oh and I am totally filing these under Desserts, not Snacks, whenever I get them copied out.
Original from FoodFanatic.com
Recipes left to try (& copy…): 33; Snacks: 3 recipes left
- 3 cups pecan halves
- 2 tbsp butter, unsalted
- 2 tbsp brown sugar
- 2 tbsp white sugar
- 1/2 tsp cinnamon
- 1/8-1/4 tsp cayenne pepper, or to taste
- Preheat the oven to 350°F. Melt the butter in the microwave on low. Line a baking sheet, jelly roll pan, or other baking pan with sides (no half sheets please) with parchment paper or aluminum foil; you’ll have crispier pecans using foil.
- Stir together the pecans and melted butter in a medium bowl until completely coated. Add the brown sugar and stir again until you get an even coating.
- Transfer the pecans to the baking sheet and bake for 5 minutes.
- Meanwhile, stir together the white sugar, cinnamon, and cayenne pepper in the same medium bowl.
- Remove the pecans from the oven and return to the medium bowl. Stir until the pecans are well coated with the sugar mixture. Return to the baking pan and bake for 5 minutes.
- Remove the pan from the oven and allow to cool completely in the pan. Enjoy!
Somehow, or other, I managed to actually try one of the recipes that made it through elimination off a computer screen. See friends had a cookout for the July 4th weekend and asked us to bring a dessert – I’ve got some of those to try! So Adam and I whipped up a batch of the Blackberry-Rhubarb Crumble. It being rhubarb and berries season at Wegmans. But uh, slightly … modified. See Adam’s mom makes these fruit crumbles in a deep black (oven-safe) bowl that tastes really good and is easy to serve, having been baked in the serving bowl and all. Her’s involves significantly more alcohol than any I’ve ever made though 🙂
I think this recipe needed a) a smaller dice of the rhubarb and b) the 9″x13″ baking pan specified. I’m sure the depth of the bowl affected how things cooked and that I would have gotten a more even bake with a flatter dish. Adam’s mom’s version goes in at a lower temperature for longer, I think.
::sighs:: I had a voice dictation of the recipe from her. Deleted that after transcribing it into my computer. The first one that was stolen. No back up. Very sad Laura. Thing I was actually most upset about, since everything else was replaceable. I may be able to convince Capers to dictate the recipe again. Some year when we’re in the same place for a holiday.
Any rate, the end result for the crumble I did make was a bit too astringent and acidic from the rhubarb (hence the need for a smaller dice, so it would have cooked more), the blackberries didn’t quite go with, and I definitely needed more sugar to counter-balance everything. End vote was, not good enough bones shown to try and fiddle with it.
Hurray, one less recipe to copy out!
original from TheKitchn.com
- 18 oz blackberries, rinsed
- 1 lb rhubarb, rinsed & cut into 1/4″ slices
- 1/2 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- small pinch of kosher salt
- 1 1/2 cups flour
- 1 tsp baking powder
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
- 8 tbsp butter, melted
- Preheat the oven to 375ºF.
- Toss the blackberries and rhubarb together, gently, with the brown sugar, cinnamon, ginger, and salt. Pour into a large, oven-safe, deep bowl.
- Whisk together the flour and baking powder, then stir in the brown sugar, breaking up any clumps.
- In a small bowl, whisk together the eggs and vanilla extract. Pour the egg mixture into the flour mixture and work the two together with your hands. Squeeze and pinch until clumpy with loose crumbs at the bottom of the bowl. Drop the clumps over the fruit then shake the crumbs evenly over the top. Sprinkle with pecans, then pour the melted butter evenly over everything; make sure to wet everything.
- Bake until top is golden brown and crumble baked through, about 50 minutes. Allow to cool before serving (suggest serving with ice cream).
We’ve replaced the camera, so pictures will start happening again (yay!)