anothermom-w-q

Worrywart..for a salad you would probably use the firm japanese persimmon called Fuyu. It may be too late in the season for them, as they are usually available late fall, early winter. The squishy (Hachiya) type would make a mess in a salad. As for what they taste like...they don't tase like any other fruit I have ever had. The Fuyu is a bit sweet...the Hachiya is very astringent until it ripens, and can be used in puddings and baking.

worrywart

Thanks, a-w-q. Yes, the recipe calls for the Fuyu so I guess I'm outta luck. I'll take a look for it anyway.

mommusic

I wonder if you could use a fruit like mango instead?

paying3tuitions

Suppose, just suppose, your filial duty was to bring Charoset for all 40 guests. I'm an in-law. Everyone else has the chazakah (precedent) on bringing a favorite kugel, meat or fish. So my job is to bring ALL the charoset, which to me is a major food group of the pyramid. We slather on huge quantities, more like a peanut butter sandwich than each taking a delicate dollop.

I like Sephardi recipes and make several in manageable quantities. But my MIL says she wants to see plenty of "the regular kind" (Ashkenazi, apples/nuts/cinammon/wine) which is also yummy.

My real question is: do you know any SHORTCUTS for making a TON of Ashkenazi apple/nut charoset? Shortcuts in any category-- using the blender for part of it; food processor tricks; which kinds of nuts to buy (pre-chopped?). Anything appreciated.

There really aren't enough episodes of Seinfeld reruns for me to hand-chop enough apples and nuts all by hand.

I don't peel the apples anymore. This is the season of my liberation, too.

mommusic

Food processor. Definitely.

Chedva

Lots of wine. You can even put some of it in the charoset.

worrywart

No need to hand chop; just be sure not to overprocess. And put on some great uptempo music and the time will fly. That's how I prepare for holidays.

jym626

p3t,
Good to see you here. You have been in my thoughts, especially at this season...

If it isnt too late, you might look into getting one of these apple peelers Amazon.com: Back To Basics Apple and Potato Peeler: Kitchen & Dining We have something similar. The current price of these things seems to be around $17-25 . I LOVE ours. It peels the apples and turns them into what can best be described as a slinky. Then you just cut it easily into pieces (I cut it like I was slicing a pie, and they come out in little triangular diced pieces). Easy as pie (pun intended, sorry) and FAST!! I'd bet you could find one at Target or BB&B or a kitchen store. I cannot say enough good things about this apple slicer. Makes making the charoses very easy.

seiclan

Thought I would contribute one of our family favorites to the thread:

Passover Matza Brittle (we serve it with dessert and it is always a big hit)

Ingredients: 3-4 sheets Matza, 2 sticks of butter, 1 cup brown sugar, 12 oz pkg of chocolate chips, chopped walnuts (optional)

Preheat oven to 350. Line a cookie sheet with foil. Lightly spray foil with nonstick spray (I use nonstick foil these days instead). Lay out sheets of matza in single layer to fit cookie sheet. Melt butter and brown sugar together over low heat until combined (stir constantly). Pour evenly over matza. Bake in oven for 8-10 minutes or until hot and bubbly. Remove from oven and sprinkly entire bag of chips (and crushed walnuts if using) over the matza. When chips melt (a minute or two later), spread chocolate evenly over matza to cover. Place cookie sheet into refridgerator for one hour to harden. Break into pieces and store in refridgerator (I put in tupperware). ENJOY!!

momof3sons

p3t, I am positive that you can buy the walnuts already chopped into manageable pieces. Definitely a Kosher for Passover manufacturer, but I just can't think of the brand off the top of my head.

seiclan

Yes, walnuts are available whole, crushed or chopped.

momof3sons

seiclan, I think I tried to make a similar recipe pareve by using margarine one year, because I intended to put it out after a meat meal. (We keep strictly kosher.) It was DREADFUL, so I made a note on my recipe that the margarine was probably the issue.

seiclan

I make my charosett in the food processor but I am careful when I hit the on button (I don't leave it on I instead pulse it). In the food processor, I put the peeled cored chunks of apple, cinnamon, lots of grape wine, sugar and chopped walnuts ...then push on the pulse button (or on/off) until I get a chunky but not pureed product.

seiclan

momof3sons- yes, you must use butter for this one!!!! Sorry.

SlitheyTove

sieclan, momof3sons, I've made that pesach matzo roka for years with kosher for passover margarine, and it's worked out fine. Definitely better with butter (what isn't?), but it's still been delish without. I even did it last year with klp tub margarine, and it was still great. Why is this matzo roka different from all other matzo rokas?