Pomegranate Charoset

I personally love to make a traditional Ashkenazi charoset for my seder as well as one that is a bit different. Pomegranates are so "in" right now for the health reasons, but we Jews have known about them for a long, long time. Here is a recipe from Joan Nathan and a charoset dish from Michal Ben Josef featuring the pomegranate.


Yemenite Haroset

1 pound fresh dates
1 pound raisins
3/4 pound almonds
1/2 pound walnuts
3 pomegranates, peeled and seeded
1 tablespoon mixed spices (equal parts cinnamon, pepper cumin, cardamom, cloves & ginger)

In a food processor, chop all the fruits, including the pomegranate seeds and juice and the nuts. Add the spices, adjusting each to your taste.

Makes 7 cups.

Just a Tad of Charoset

(To the tune of "Just a spoon full of sugar")



Chorus:
Just a tad of charoset helps the bitter herbs go down,
The bitter herbs go down, the bitter herbs go down.
Just a tad of charoset helps the bitter herbs go down,
In the most disguising wayOh, back in Egypt long ago,
The Jews were slaves under Pharoh.
They sweat and toiled and labored
through the day..


So when we gather pesach night,
We do what we think right.
Maror, we chew,
To feel what they went through.
Chorus:












So after years of slavery
They saw no chance of being free.
Their suffering was the only life they knew.
But baby Moses grew up tall,
And said he'd save them all.
He did, and yet,
We swear we won't forget.
That......
Chorus:


While the maror is being passed,
We all refill our water glass,
Preparing for the taste that turns us red.
Although maror seems full of minuses,
It sure does clear our sinuses.
But what's to do?
It's hard to be a Jew!!!
Chorus:

These beautiful charoset dishes come were created by (from Top to Bottom)Jill Fagin Steve Resnick, Renee and Howard Vichinsky,and Janine Sopp