One of the most popular quotations of the 19th Century was "An apple a day keeps the doctor away. Before the 20th century there was no food pyramid or someone to announce the importance of five servings of fruits and vegetables every day. People simply recognized the healthy attributes of the apple. Some people were also well aware of the apple's relationship to the history of the world. Author-naturalist Henry David Thoreau wrote, "It is remarkable how closely the history of the apple tree is connected with that of man."
The traditional name for this recipe is Charoset, a Hebrew word that describes a mixture of fruits, nuts, and wine eaten at the Passover Seder. This wine-free version features dried fruits and cinnamon typically used in Sephardic charoset recipes. The fruits almost always include apples that are shredded or finely diced. While European Charoset is usually a simple combination of apples, sweet wine, and walnuts, the Sephardic Jews from Spain and the Middle East enhance their relish with a variety of dried fruits and add sweetening. Here we offer an irresistible recipe that follows the Sephardic tradition. This Sephardic combination is so tasty and nutritious, it ought to be enjoyed throughout the year. Serve it as a sweet accopaniment to any savory meal
Apple Relish is one of the delicious recipes from Zel LAllen's cookbook
The Nut Gourmet: Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006.
Yield: about 3 1/2 cups (840 ml).
Core and finely chop or coarsely shred the apples. Transfer to a large bowl, add the remaining ingredients, and mix well. Sweeten with evaporated cane juice to taste. Refrigerate the relish and allow to marinate for 4 to 12 hours. Stored in a covered container in the refrigerator, Apple Relish will keep for three to five days.
APPLE HAYSTACKS WITH ROSE WATER
Here's an easy raw dessert that takes advantage of newly harvested apples when they're at their peak of freshness, sweetness, and juiciness. Since this dessert requires very little preparation, it can be made shortly before serving to avoid apples turning brown.
- Put almonds into a food processor or coffee grinder and grind to a fine meal.
- Add water, maple syrup, rose water, and dates to ground almonds in processor, and process until dates are broken down finely. Transfer mixture to a large mixing bowl and rinse processor work bowl.
- Wash apples and core. Leave peel in tact for its excellent fiber. Coarsely shred apples in the food processor or with a hand grater, and add to date mixture, stirring to combine thoroughly.
- Spoon out in 6 mounds onto a large serving platter.
- Top each apple haystack with a slice of kiwi and a grape half. Decorate around platter with grapes and additional kiwi slices. Distribute into dessert bowls at the table using a spatula or pie server. Serves 6.
For other apple recipes click on the following: