The seders are Wednesday and Thursday. The first one for just three
families, the second for the whole community (well, at least 80 of
them!)

I made the charoset (kind of "sephardickeh") with many many dried
fruits, fresh oranges, pomegranite juice, honey, lots of different nuts
and every spice you can imagine (including a little chipotle!) Then I
"glued" it all together with a jar of Barb's Cherry Jam and a couple
of slugs of brandy.

I will post the ingredient list later.

It's good stuff, Maynard!


Lynn in Fargo
Roasting asparagus with hazelnuts to go with the brisket

In article .com>,
"Lynn from Fargo" > wrote:

> The seders are Wednesday and Thursday. The first one for just three
> families, the second for the whole community (well, at least 80 of
> them!)
>
> I made the charoset (kind of "sephardickeh") with many many dried
> fruits, fresh oranges, pomegranite juice, honey, lots of different nuts
> and every spice you can imagine (including a little chipotle!) Then I
> "glued" it all together with a jar of Barb's Cherry Jam and a couple
> of slugs of brandy.
>
> I will post the ingredient list later.
>
> It's good stuff, Maynard!
>
>
> Lynn in Fargo
> Roasting asparagus with hazelnuts to go with the brisket

Oh, Lordy!! It sounds absolutely wonderful, Lynn!! I'm honored that my
stuff has been included! Yum!! Any nuts in it?
--
-Barb
<http://jamlady.eboard.com> Updated 4-11-06, Church review #12

"If it's not worth doing to excess, it's not worth doing at all."

In article .com>,
"Lynn from Fargo" > wrote:

>
> I made the charoset (kind of "sephardickeh") with many many dried
> fruits, fresh oranges, pomegranite juice, honey, lots of different nuts

Uh, I guess it does have nuts! <blush>
--
-Barb
<http://jamlady.eboard.com> Updated 4-11-06, Church review #12

"If it's not worth doing to excess, it's not worth doing at all."

Lynn from Fargo wrote:
>
> The seders are Wednesday and Thursday. The first one for just three
> families, the second for the whole community (well, at least 80 of
> them!)
>
> I made the charoset (kind of "sephardickeh") with many many dried
> fruits, fresh oranges, pomegranite juice, honey, lots of different nuts
> and every spice you can imagine (including a little chipotle!) Then I
> "glued" it all together with a jar of Barb's Cherry Jam and a couple
> of slugs of brandy.
>
> I will post the ingredient list later.
>
> It's good stuff, Maynard!
>

Was the brandy for you or the charoseth?

In article >, Arri London >
wrote:

> Lynn from Fargo wrote:
> >
> > I made the charoset (kind of "sephardickeh") with many many dried
> > fruits, fresh oranges, pomegranite juice, honey, lots of different nuts
> > and every spice you can imagine (including a little chipotle!) Then I
> > "glued" it all together with a jar of Barb's Cherry Jam and a couple
> > of slugs of brandy.
> >
> > I will post the ingredient list later.
> >
> > It's good stuff, Maynard!
> >
>
> Was the brandy for you or the charoseth?

I'm sure it was for the charoset, but there IS that issue of Quality
Control, doncha know. "-) Can't be serving inferior ingredients.
--
-Barb
<http://jamlady.eboard.com> Updated 4-11-06, Church review #12

"If it's not worth doing to excess, it's not worth doing at all."

Cherry Charoset
(for 100)

1 jar Barb Schaller's Cherry Jam (from Gedney's)

1 pkg SunMaid mixed dried fruit (apples, raisins, pears, apricots,
prunes)
1 pkg dried tropical fruit mix ( papaya, mango, pineapple)
1 cup craisins
1 cup dried cherries
1 pkg chopped dates
1 pkg golden raisins
1 pkg Zante currants

Zest, pulp & juice of 2 whole oranges (no white pith)
half a bottle of Pomegranite juice

(ALL these nuts were toasted)
1 cup (or more) EACH: pecans, walnuts, macadamias & pignoli
big "handful" EACH: cashews, almonds, brazils, filberts

cinnamon
cloves
nutmeg
mace
fresh grated ginger ( about 2 tbs)
allspice
garam masala
powdered chipotle chile (about 1 tsp)
1/4 cup - or more? Brandy
chopped pistachios

Grind all the dried fruits and the oranges & zest in meat/food
grinder. Chop all the nuts fairly fine (I used chopper attachment for
my new Braun stick blender)
Mix together. Stir in jam, spices and enough pomegranite juice to make
it really "sticky".
Stir in brandy. When you serve it, sprinkle the top with pistachio
nuts.


Happy Pesach
Lynn from Fargo

Melba's Jammin' wrote:
>
> In article >, Arri London >
> wrote:
>
> > Lynn from Fargo wrote:
> > >
> > > I made the charoset (kind of "sephardickeh") with many many dried
> > > fruits, fresh oranges, pomegranite juice, honey, lots of different nuts
> > > and every spice you can imagine (including a little chipotle!) Then I
> > > "glued" it all together with a jar of Barb's Cherry Jam and a couple
> > > of slugs of brandy.
> > >
> > > I will post the ingredient list later.
> > >
> > > It's good stuff, Maynard!
> > >
> >
> > Was the brandy for you or the charoseth?
>
> I'm sure it was for the charoset, but there IS that issue of Quality
> Control, doncha know. "-) Can't be serving inferior ingredients.
> --
> -Barb


Of course not LOL!