Chag Sameach bloggies! This is going to be a shorter post as I still have lots of goodies to make before our Seder tomorrow. I hope your Passover cooking plans are going as swimmingly as mine! My matzah ball soup is simmering on the stove top, and my chocolate caramel matzah crunch is baking in the oven. I am pumped! Last week I had a lovely trip up to Jew Mecca aka New York City for a little work, a little play and a lot of food.

What would a trip to NYC be without bagels

Chinese food

And oysters?

Hey, I never said it was a Kosher voyage. Now I am back and in full Pesach mode. Up next in the world of Passover recipes is charoset- an apples, honey and nut mixture that symbolizes the mortar that the Jews use to stack bricks back when they were slaves in ancient Egypt. But first, a few shameless plugs.

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Next, if you love WJWE as much as my Google Analytics says you do, follow me on Facebook or Twitter! I’ll be your best friend times two.  Okay, now onto the food!

I like to make a bit extra of my charoset to mix into my favorite Greek yogurt for breakfast during Passover. There is only so much matzah this girl can take!

First, peel, core, and chop up your apples. I used Gala. Add walnuts, and mix in a large bowl. Then, sprinkle cinnamon and sugar and mix that up as well.

Now, I don’t care if you are making charoset at 9:00 AM or 9:00 PM, open the Manischewitz (I prefer Concord Grape myself) and pour yourself a glass.  (With a serving of fruit per cup, I am going to deem this a health food.)

One sip of the sweet stuff, and I was instantly transported back to 1996. Dishwalla was blasting on my boom box, and I was rocking pink taffeta and a velvet yin yang choker (where did that sucker disappear to??) That look was slammin’! This was prime time Bar Mitzvah season, aka the pinnacle of my social life. I was double booked most weekends! Sadly, I am pretty sure I no longer have the skillz (with a z) to simultaneously dance the Macarena and enjoy a delicious goblet of of Manischewitz, without spilling all over the aforementioned taffeta. But enough with this Saved by the Bell-esque dream sequence. Back to the charoset!

Stir in the honey and wine and you are done! Serve immediately, or refrigerate until ready to serve.

Prep time
Total time
Recipe type: Holidays, Side Dish
Serves: 6
  • 6 apples (I used Gala)
  • 1 cup finely chopped walnuts
  • 1 teaspoon white sugar
  • ½ teaspoon cinnamon
  • 3 tablespoons honey
  • ⅓ cup Manischewitz wine
  1. Peel, core and chop apples.
  2. Add walnuts and mix.
  3. Add cinnamon and sugar and mix again.
  4. Add honey and wine and mix up one last time.




  1. Bubbe says

    You blow whatever I have left of my mind, little one. Such delicacies including shellfish, oy traife. But I wish you a Hag Pesach Sameach with all my love…Bubbe

  2. says

    I am glad you like them with the salted butter. I don’t log into my blog often lately so I just saw your comment. I just made some today. My recipe says to leave them in for seven minutes, but I left them in a couple minutes longer since you leave yours in for 15 minutes.. I’m glad I left them in for about nine minutes because they were definitely crispier!!! I am going to post them today or tomorrow. BTW, love charoset!!! Yours looks delicious!


  1. […] mildly dangerous for a stereotypically risk-averse Jew crew) hora at a wedding, to the hoarding of Manichewitz at a Bar Mitzvah (was this just me?), to the simple candle lighting each high holiday you are […]