“My mother used to let me mix the nuts and cinnamon, the apples chopped with a little wine.” She swallowed. “We’re missing that tonight, too, but it represents the mortar used when my people labored so hard to make bricks in Egypt.” . . .
Rivka sat back, breathed deeply, then lit the two candles, drawing their flame toward her . . . and reverently began, “Barukh atah Adonai Eloheynu Melekh ha’olam asher kidshanu bidevaro uvishmo anakhnu madlikim haneyrot shel yom tov . . . Blessed are You, O Lord our God, Ruler of the universe, who has set us apart by His Word, and in whose Name we light the festival lights.” — Cathy Gohlke in Saving Amelie
Rivka’s Harosat for Passover
Ingredients:
- 2 large crisp apples, peeled, cored, and chopped
- 1/3 cup chopped walnuts
- 1/3 cup chopped almonds
- 1/3 cup chopped pecans
- 1 teaspoon cinnamon, ground
- 1 teaspoon grated ginger
- 4 crushed cardamom seeds (optional)
- 3 Tablespoons honey
- 1/4 to 1/3 cup red wine (Kosher)
Directions:
- Toast nuts in a single layer on a baking sheet.
- Combine apples, walnuts, almonds, pecans, cinnamon, ginger, and cardamom (if used), and honey.
- Add the wine and mix thoroughly.
- The longer this sits, the more the flavors mingle.
- Serve the day this is made, if possible, but definitely use it within the week. Nuts will soften over time.
This can be spread over Matzo for a tasty snack.
Until next time, enjoy these brilliant autumn days. God bless you, and happy reading!
Cathy
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