Ashkenazi Apple Cinnamon Charoset with Candied Walnuts
https://wholesale.questcollection.com/blog/ashkenazi-apple-cinnamon-charoset-with-candied-walnuts
https://questcollection.com/image/catalog/blogs/ashkenazi-charoset/ashkenazi_charoset_main.jpg
PT45M
8
1 1/2 lbs Gala or Fuji apples
5-6 tbsp sweet kosher wine
1 tbsp honey
1 1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp allspice
Salt to taste
1 cup raw walnuts (no shell)
1/2 egg white
3 tbsp sugar
1/4 tsp salt
1/4 tsp cayenne
Dash cinnamon
Dash nutmeg
Quest Collection
The Ashkenazi originate from Germany and Eastern Europe; “Ashkenaz” means “Germany” in Hebrew. In addition to that of Germany, the Ashkenazi cuisine is influenced by the foods of Poland and Russia (i.e. horseradish, rye bread, & pickles). This is a very cold region, and therefore the food tends to be heavier, with lots of potatoes, noodles, and meat. Additionally, this group was forced to live in poverty after having been expelled from Western Europe in the Middle Ages, and therefore were limited in terms of ingredients. Their foods were made with fewer components, with fewer spices and ingredients, and those that were more flavorful had to be used sparingly. This is why the Ashkenazi cuisine is often regarded as being blander than dishes in Sephardi cuisine.
Recipe, Ashkenazi, Passover dishes,
1. Peel and core the apples, then chop them fine. I usually put them in a food processor and pulse a few times till they're chopped fine but with texture. Careful, it's easy to over-chop if you go this route and you could end up with applesauce!2. Place the chopped apples in a bowl. Stir in 5 tbsp sweet kosher wine, honey, cinnamon, ginger, allspice and a pinch of salt (to taste). Taste the mixture; if you feel it needs more moisture or sweetness, add a bit more kosher wine. The wine will be soaked up a bit as the charoset marinates, but you don't want it puddling too much at the bottom of the bowl... a little puddling is fine.3. Cover the bowl, place in the refrigerator, and allow the mixture to marinate for 24 hours.Candied Walnuts:1. Preheat oven to 300 degrees F. Separate egg white from yolk, then pour half of the egg white into a mixing bowl (just eyeball this, it doesn't half to be exact). Use a whisk to beat the egg white till frothy, then beat in the sugar, salt, cayenne, cinnamon and nutmeg. Add the walnuts to the egg mixture and stir till the walnuts are fully coated in the seasoned egg white mixture.2. Spread the walnuts out on a baking sheet lined with parchment paper. Bake for 15-20 minutes till crisp. Remove sheet from the oven and allow the nuts to cool on the sheet.3. Pour the candied nuts onto a cutting board and roughly chop them into smaller pieces.*Original recipe: https://toriavey.com/toris-kitchen/apple-cinnamon-charoset-candied-walnuts/
5
1
Ingredients
- 1 ½ lbs Gala or Fuji apples (about 4 medium apples)
- 5-6 tbsp sweet kosher wine
- 1 tbsp honey (use agave to make vegan)
- 1 ½ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp allspice
- Salt to taste
Candied Walnuts:
- 1 cup raw walnuts (no shell)
- ½ egg white
- 3 tbsp sugar
- ¼ tsp salt
- ¼ tsp cayenne
- Dash cinnamon
- Dash nutmeg (optional)
Instructions
- 1. Peel and core the apples, then chop them fine. I usually put them in a food processor and pulse a few times till they're chopped fine but with texture. Careful, it's easy to over-chop if you go this route and you could end up with applesauce!
- 2. Place the chopped apples in a bowl. Stir in 5 tbsp sweet kosher wine, honey, cinnamon, ginger, allspice and a pinch of salt (to taste). Taste the mixture; if you feel it needs more moisture or sweetness, add a bit more kosher wine. The wine will be soaked up a bit as the charoset marinates, but you don't want it puddling too much at the bottom of the bowl... a little puddling is fine.
- 3. Cover the bowl, place in the refrigerator, and allow the mixture to marinate for 24 hours.
Candied Walnuts:
- 1. Preheat oven to 300 degrees F. Separate egg white from yolk, then pour half of the egg white into a mixing bowl (just eyeball this, it doesn't half to be exact). Use a whisk to beat the egg white till frothy, then beat in the sugar, salt, cayenne, cinnamon and nutmeg. Add the walnuts to the egg mixture and stir till the walnuts are fully coated in the seasoned egg white mixture.
- 2. Spread the walnuts out on a baking sheet lined with parchment paper. Bake for 15-20 minutes till crisp. Remove sheet from the oven and allow the nuts to cool on the sheet.
- 3. Pour the candied nuts onto a cutting board and roughly chop them into smaller pieces.
*Original recipe: https://toriavey.com/toris-kitchen/apple-cinnamon-charoset-candied-walnuts/
