1 pound of shelled walnuts4 good sized apples, peeled, cored and sliced into chunksa bottle of purple concord grape wine (or grape juice)trowel (optional)
Throw two good-sized handfuls of walnuts in a food processor and pulse (with the steel blade or on the “chop” setting) until it starts to get thick and crumbly. Throw in a handful of apple chunks and continue to pulse. Keep adding walnuts and apples, and occasionally pour in little bits of wine to keep the whole mixture a bit moist and smooth. Scrape into a bowl and serve with a trowel-shaped server. This makes about 5 cups, enough for at least one really large seder with some left over for a smaller seder the next night. Karla Hailer-Fidelman is a columnist for the Newton TAB and Jewish.com. She learned the hard way that you need a light touch to chop nuts in the food processor.
Click here to see the ShalomBoston.com food policy.
Traditional AshkenaziSeder Menu
Sephardic Seder MenusSeder Menu I(from Epicurious.com)Seder Menu II
Vegetarian Seder MenusSeder Menu 1(from Cooking Light)Seder Menu 2
See our review of Norene Gilletz' newest cookbookClick here to go to Norene's official website