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HOWARD M. MERMAN. M.D.
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is pleased to announce the
relocation of his office in the
practice of pediatric and adult
Ear, Nose and Throat
Head and Neck Surgery
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Seder Sweetness
Charoset can provide a rich source of
fiber during Passover.
Edgewood Professional Center
8898 Commerce Rd., Suite 1
Commerce Twp., Michigan 48382
(810) 360-5881
KIM ROSNER SAXE SPECIAL TO THE JEWISH NEWS
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Saturday and Evening Hours Available
Staff privileges at Huron Valley, Sinai and
William Beaumont Hospitals
You are cordially invited to an open house
introducing the new tyge,,,e Breast Prosthesis
by 4c.UVC, "Shaped for a Better Fit."
The ite,V4/e representative will be
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Our Open House will continue Monday through Friday
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Come see what's new at the
In WRIGHT 6 VILIPPIS
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28453 Five Mile
Livonia, Michigan 48154
Phone: (313) 421-8400
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RSVP required for an appointment with a
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Phone: 313-421-8400
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haroset represents mor-
tar the enslaved Jews in
Egypt used to make
bricks and build cities for
Pharaoh. This "edible cement,"
enjoyed for its sweetness and
texture, is an integral part of
the Passover seder.
Ashkenazi Jews (ancestry
from Eastern and Central Eu-
rope) tend to use apples, nuts,
cinnamon, wine and, perhaps,
some additional honey or sug-
ar. Sephardi Jews (ancestry
from Spain and the Middle
East) incorporate dates and oth-
er dried fruits, such as raisins,
figs, apricots and prunes. Not
surprisingly, oranges and
pureed bananas have found
their way into the charoset of
Sabras (native-born Israelis).
To make charoset, there is no
need to measure ingredients;
just use "a little of this" and "a
handful of that." Each batch of
charoset is unique. That one-of-
a-kind characteristic allows for
creativity in the kitchen. Cooks
can decide to peel the apples or
not, use chopped walnuts,
pecans, hazelnuts or almonds
(blanched, unblanched, slivered
or sliced), toss in the grated rind
of an orange or lemon; sprinkle
in some ginger along with cin-
namon, etc. Variations on this
theme abound.
If you prefer a thick consis-
tency for your charoset, you can
pre-soak dates and dried fruit
in water (with a touch of sweet
Passover wine, if desired) for
about an hour, then boil for 30
to 60 minutes to make a paste.
Put this in the food processor
and puree. To achieve the ap-
propriate consistency, you can
add bananas or matzah meal to
thicken it up, or use additional
water or wine to thin it out.
Such a mixture combines the
apples and nuts together nice-
ly and gives the charoset a rich
taste.
But there is a price to pay for
rich taste. When prepared this
way, charoset becomes a high-
calorie dish, due to the concen-
trated, natural sugars found in
dried fruit, honey and wine. If
you want to limit the calories in
your recipe, choose fresh fruit,
such as apples and pears, to
comprise the bulk of your recipe.
Charoset can be a problem-
atic food for many people. For
example, individuals with gas-
trointestinal disorders (ie. di-
verticulosis, Crohn's disease and
colitis) avoid nuts. Apple peels
also are difficult for them to di-
gest. Many elderly people refuse
to eat these foods because they
have trouble chewing them. It
is simple enough to adapt your
charoset by removing the skin
of all apples. Reserve chopped
nuts in a separate bowl to pass
at the table. Guests may sprin-
kle them atop their charoset. --\
Frankly, keeping the nuts
separated out of the charoset is
a good idea in general. Although
nuts do not contain cholesterol
(cholesterol is found only in an-
imal products), they are con-
sidered fats — in the same
category as butter, salad dress-
ing and mayonnaise.
Once ounce of walnuts (ap-
proximately six whole nuts) con-
tains 16 grams of fat. According
to the American Heart Associ-
ation, that is 34 percent of a dai-
ly fat allowance for someone
who consumes 1,500 calories
per day. (The American Heart
Association recommends that
people receive 30 percent or less
of their total daily calories from
fat).
Therefore, even though nuts
contain much of the
"good" fat in our diet
( m o -