Sheryl Rosen wrote:

Oy Vey!
85 people????
Details, woman! I want details!
(once you recover!)

How do you make your Haroset?
I made mine very simply this year...apples, walnuts, a bit of sugar, a
bit
of vietnamese cinnamon (my favorite of the Penzey's varieties), and a
drop
of concord grape juice (one of my guests no longer partakes of
alcohol. I
will use a bit in cooked foods, such as sauce, stews, pot roast, but
not
where the alcohol won't cook off).
(snip)
============================
85 at Temple's community seder. Made 2 quarts of my standard
apple/walnut/honey/apple pie spice mixture and 2 quarts of Halek
(posted here earlier) a north African sephardic type with (excuse the
expression) every fruit in California and more kinds of nuts than a
psych ward. Sweetened both kinds with pomegranite juice. The halek is
really sticky. You can roll it in little balls but I just filled up
little dishes for the tables. We also had soup & knaidlach, gefilte
fish, brisket, rosemary roasted red potatoes, green beans with almonds
and red onion in garlic, fresh fruit & macaroons. Now I can collapse!
Lynn in Fargo