Tag: haroset

Weekend Finds 4:13:14: Passover edition!

As soon as I returned from Vietnam on Thursday, my mind quickly zeroed in on the upcoming holiday: Passover! While I sadly can’t make it home this year to celebrate with my family, I am going to have a small dinner at my house with my roommates. I don’t think we’ll do the whole seder, but I am looking forward to cooking some of my favorites and sharing this bit of tradition with my friends. Now, the age old question: should I stick with the known and loved recipes? Or try something new and adventurous? Here are some recipes I’ve been eyeing.

1. Haroset with Medjool Dates

Haroset on Weekend Finds // Serious Crust by Annie Fassler
This smooth haroset has medjool dates!

I love haroset. When I was in college, and I couldn’t go home for Passover, but I certainly couldn’t cook a whole seder in my dorm, I still made haroset. This haroset looks a little more smooth than the one I usually make, but I like the addition of the dates for sweetness.

2. Matzo brittle/crunch/toffee

Matzo Toffee on Weekend Finds // Serious Crust by Annie Fassler
Matzo, brown sugar, butter, and chocolate: what could be better?

There are a thousand different variations on matzo brittle. Seriously, you can find so many recipes from a quick google search (see David Lebovitz, HuffPost, or Smitten Kitchen). But I’m thinking I’d like to be a little adventurous and top the traditionally matzo, toffee, and chocolate with some more interesting ingredients like dried sour cherries, toasted coconut, or pistachios.

3. Brisket

Passover Brisket on Weekend Finds // Serious Crust by Annie Fassler
Decisions, decisions: which brisket recipe to make?

Perhaps one thing I’m most excited to make for Passover is the brisket. My mom made this recipe from Martha Stewart at least once when I was growing up, and it is the one that really sticks out in my mind. But there are so many good looking recipes, like this one from Bon Appetit, that I’m already having trouble deciding which to use.

4. Deviled Eggs

Deviled Eggs on Weekend Finds // Serious Crust by Annie Fassler
These asparagus deviled eggs look awesome.

I think making deviled eggs instead of simply serving plain hard boiled eggs might be more interesting and give me more chances to try something new. This recipe that Deb just posted on Smitten Kitchen looks great, and I love the use of a spring vegetable like asparagus.

5. Seder Plate

Seder Plates on Weekend Finds // Serious Crust by Annie Fassler
I love the color of this Victorian seder plate.

I don’t have a seder plate, and this year I’ll probably just put a bunch of ramekins on a platter and call it good. Still, I haven’t been able to stop myself from eyeing some beautiful (and some very expensive) seder plates. This Victorian era seder plate is fantastic – I love the color, and I love to think that I’d use the cake stand part year round. I like the more modern take on this stainless steel seder plate. And this painted ceramic plate reminds me of the one we used growing up.

6. Matzo Brei

Matzo Brei on Weekend Finds // Serious Crust by Annie Fassler
I like to sprinkle my matzo brei with sugar or syrup.

Because what else do you eat for breakfast during Passover?



Continuing along the Passover theme here: When we returned from Tucson, I was craving some haroset. It’s one of my favorite passover foods, and a great snack to have throughout the week. So much better than chips and salsa (in my opinion). For those of you who don’t know, Haroset is simply a combination of the following: apples, walnuts, cinnamon, and wine. I’ve also seen it with raisins, pears, other spices, and sugar. But today we’ll just keep it simple. Here’s what you’ll need:



4 granny smith apples
1 cup walnuts
1/2 cup (more or less) sweet red wine (this is where Manischewitz comes in handy)
1 Tbl brown sugar
1 1/2 tsp cinnamon


Peel, core, and finely dice the apples. I peeled them and cut them into chunks, then threw them in the food processor and pulsed them a few times. It worked really quite well and got the pieces smaller than I would have been willing to go if I had been chopping them by hand. Put the apples in a medium mixing bowl. Chop your walnuts too (I did these in the food processor too), and add them to the apples. Now pour in the wine, mixing so that the apples become a light pink. Feel free to add more wine if you want. Just don’t add too much; You don’t want a bunch of liquid sitting at the bottom of the bowl. Stir in the cinnamon and the sugar, and you’re done! Eat it on top of some matzoh with a bit of horseradish (not too much!) and enjoy!