At our upcoming Passover seders to be held on Monday and Tuesday nights this coming week, we will be serving a number of different kinds of charoset (kha-ROE-set). In addition to our traditional apples-and-walnuts charoset that I make each and every year, we’ll be serving two other truly extraordinary charoset recipes. I want to share for a moment that my mom and my Grandma Rosie actually taught me to make charoset in a large wooden chopping bowl (such a special memory), a bowl that continued to hold a place of honor in my parents’ house for many, many years after Grandma Rosie was gone. Things go much faster now with the food processor, though I always process each ingredient separately almost to the desired consistency, and then add them all back together for a big stir with a big fork. Otherwise you are likely to get fruit-nut spread, which is a different recipe entirely.  Continue reading →