Charoset (pronounce ‘ch’ like an ‘h’ or the sound you make to clear your throat…ccchhhh)

Everyone’s asking about charoset! Let’s try and find ‘the best’ charoset recipe. Perhaps there really is no ‘best’, everyone just loves the one they have grown up eating. For those who have never heard of it, charoset is a dish eaten at passover to symbolize the mortar in the bricks that were used by the Jews when they were slaves in Egypt. It is a sweetish combo of (grated) apple, walnut, honey, cinnamon and sweet sacramental wine. We eat it on top of matzoh (unleavened bread). It is DELICIOUS! We would love to see some recipes posted here so we can all see and share…

DEBBIE BRENT: My absolute favourite recipe has Sephardic origins. It goes like this: Rinse 500g of dates in water. Cut them very very finely or grind them in the food processor. Cover the mashed dates in water (not toooooo much) and cook on a small flame until the mixture becomes dry, stirring occasionally to prevent sticking. This takes a long time – about 2 hours. When cool, add a large handful of mixed ground walnuts and almonds, a sprinkle of cinnamon and a little wine to make the right consistency. Makes a delicious charoset!

JO HANSKY:Peel and grate (coarsely) 2 apples, crush 1/4 cup walnuts and mix all together with 1/4 teasp cinnamon, 1 teasp honey and 1 tablesp sweet kosher wine. Taste for more of last 3 ingredients. Eat on its own, or on top of matzoh.

JUDY WILKENFELD: Lithuanian Version. Very similar to Jo’s only it uses 4 grated and peeled Granny smith Apples, Almond Meal, Cinnamon and Sweet Kosher Wine…

Lisa Goldberg

Lisa embraces the part of Jewish culture which embodies the saying ‘it’s always about the food’. She is a fresser with an unbridled passion for eating, cooking and nurturing those around her with food. Her legal background has given her a great foundation to help guide – and work side by side with – this truly amazing bunch of kind, funny and enlightening women to produce and publish four extraordinary cookbooks. She feels incredibly grateful to have had (and still has) the opportunity – since 2006 – to spend so much of her time dedicated to, and fully immersed in, such a delicious, inspiring and worthwhile project.

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Jun 4

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This is how we do it.

It’s one of our favourite cakes in the book, and you’ve been asking.

Cinnamon Swirl Cake from A Year of Jewish Cooking🙌🙌

Some tips you may find useful when you make this cake (on the weekend?) 💥💥:
The swirl mixture is thick! Mix it very well with a wooden spoon until it’s as smooth as you can get it. Using a teaspoon, dollop the mixture across the batter. And then, with a fork, swirl from edge to edge and from corner to corner. With some gusto!
Bake, sprinkle with cinnamon sugar and enjoy.
Yum!!

(And did you know, this is a dairy-free cake, what a win!!!)

And please share your pics so we can repost 🙌🙌💥💥

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Jun 1

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And in the Monday Morning Cooking Club family, we are really enjoying our new book which is only 3 months old! Also a baby!

Each of us have been stopped in the street many times over the past few weeks with ‘this book is the best of all your books!!’

And as much as we don’t want the other 4 books to hear those comments 🙊🙉 we are thrilled because this book is really the culmination of all our earlier books.

It’s a mouthwatering celebration of our beautiful and special Jewish community through the lens of our recipes, our stories and our traditions. The first four books and the cooks who have shared so much with us are the pillars and shoulders we stand on.

We hope most of you already have it in your kitchen, splattered with whatever you cooked last night!

If not, you can buy a copy on our website (link in Linktree in profile) or at any good bookstore. In Syd our fave is @gertrudeandalice and in Melb @avenuebookstore .

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