HAROSET

LESSON OBJECTIVES AND OUTLINE FOR TEACHERS

I. LESSON OBJECTIVES

A. The students will demonstrate their knowledge of proper cooking techniques by preparing the Haroset; thereby demonstrating that they know how to:

1. Peel, core and chop apples.
2. Use a food processor.
3. Combine and mix ingredients
4. Use their judgment to determine proper proportions to reach the right consistency.

B. The students will demonstrate their knowledge of how these recipes fit into the celebrations of Pesach by completing the final Sample Test.

II. KITCHEN ORGANIZATION: TIPS AND TECHNIQUES

A. TIMING

1. This recipe can be completely prepared during one session.

2. If possible, give the haroset a few days in the refrigerator for the ingredients to meld and the flavor to develop, but it can be eaten right away as well.

B. TECHNIQUES

1. A vegetable peeler is the least likely tool to create cuts and slips while peeling apples. Even small children can usually do this without much hazard as long as they keep using the blade away from their fingers.

2. Every student should have an apple to peel and core to participate in this preparation.

III. FOOD FOR THOUGHT

A. If haroset represents the mortar used between the bricks used to build Pharoah’s temples, why do we use a typically sweet relish to represent our hard labor during slavery?

B. There are many different variations of haroset recipes based on countries of origin and family traditions. What are some of the other recipes and ingredients used to prepare haroset in other parts of the world?

C. There are many different varieties of apples. Sampling slices of different varieties might give the students a better understanding of how the different qualities and tastes might contribute to the finished haroset.

D. Honey also comes in many flavors and colors, depending on the flowers the bees use to make it. A sampling of a variety of honeys is a worthwhile endeavor and learning experience.

MATERIALS FOR HAROSET

• assortment of apples
• pecans
• wine or grape juice
• honey
• cinnamon
• granulated sugar
• food processor
• knives or apple slicers and corers
• cutting board
• silicone spatulas
• vegetable peelers
• small bowls and spoons for sampling
• large mixing bowl
• mixing spoons
• dishwashing liquid
• dish towels
• dish cloths

**************************************

FOR THE STUDENTS:

Haroset

Haroset is one of the elements presented on the seder plate and represents the mortar which the ancient Hebrews were forced to use to build cities for the Egyptians during the 400 years in which they were enslaved in Egypt before the liberation described in the Biblical Exodus. Haroset is an integral part of the seder and many variations of the recipe exist that come down through the generations based on family tradition.

The other items on the seder plate are the egg, shank bone or pesach (roasted small bone from the calf of a lamb representing the sacrifice), horseradish (maror), karpas (spring vegetable), and salt water.

Haroset

• 10-12 apples (Honeycrisp, Granny Smith, golden delicious, and pink lady are among our favorites)
• 1 lb. coarsely chopped pecans
• Extra-heavy Malaga wine or grape juice
• honey
• cinnamon
• sugar

1. Peel, core and dice the apples. 

2. Add chopped nuts. 

3. Add next 4 ingredients to taste. If you have never done this before, go slowly. The important thing to remember is that the finished product should be somewhat sticky as it represents mortar for Pharaoh’s bricks. It is essential to keep tasting until it is just right and holds together loosely when pressed between the fingers. 

PAREVE MOCHA MOUSSE CREPES WITH RASPBERRY SAUCE

Click here for additional photos.

LESSON OBJECTIVES AND OUTLINE FOR TEACHERS

I. LESSON OBJECTIVES

A. The students will demonstrate their knowledge of proper cooking techniques by preparing the Mocha Mousse Crepes with Raspberry; thereby demonstrating that they know how to:

1. Measure and combine ingredients.
2. Use a food processor.
3. Heat pans to the proper temperature.
4. Add the crepe mixture and tilt the pans with the proper dexterity to form the crepe.
5. Remove the crepes from the pan at the proper stage of cooking and stack between sheets of waxed paper.
6. Crack and handle eggs properly.
7. Cook and stir the egg mixture carefully, without curdling, until it reaches the proper temperature.
8. Use an electric mixer to whip the margarine.
9. Gradually add the cooled egg mixture to the margarine to form the mousse.
10. Roll the crepes to enclose the mousse filling.
11. Cook and sieve the raspberries.
12. Cook and stir the raspberry sauce until it has reached the proper consistency.

B. The students will demonstrate their knowledge of how these recipes fit into the celebrations of Pesach by completing the final Sample Test.

II. KITCHEN ORGANIZATION: TIPS AND TECHNIQUES

A. TIMING

1. In order to have enough time to prepare this recipe from start to finish, it is advisable to have a cooled batch of the egg mixture ready. If there are multiple classes, there may be enough time for the cooked mixture of the first class to cool enough in the freezer for use by the next class.

2. It would be helpful to assign different groups to the three components of the recipe: preparation of the crepes, preparation of the mousse, and preparation of the raspberry sauce.

B. TECHNIQUES

1. The crepe batter benefits from resting for a few minutes after the mixture has been prepared before frying.

2. The pan should only require light oiling for the first crepe. After that, it should be seasoned enough that no further oiling is necessary. If it does stick, make sure the pan is washed, oiled again, and reheated to the proper temperature before making the next one.

3. If the egg mixture should accidentally curdle, it can be rescued by whipping in a food processor or with a stick blender until smooth.

III. FOOD FOR THOUGHT

A. Why would the Orthodox be concerned about liquid coming into contact with matzoh or matzoh meal during Passover?

B. Why is it important to break each egg used separately into a dish to check before adding to the recipe?

C. What categories of food are prohibited from use during Passover and where does this information come from biblically? 

MATERIALS FOR PAREVE MOCHA MOUSSE CREPES 

WITH RASPBERRY SAUCE

• potato starch - 1 box
• matzoh cake meal - 1 box
• KP cocoa - 1/2 c.
• sugar- 1 c.
• KP margarine - 1/4 c.
• 14 eggs
• semi-sweet chocolate - 4 oz.
• instant coffee - preferably powdered
• KP Flavored Brandy - 1 T. (optional)
• frozen raspberries - 1 - 10 oz. pkg.
• seedless raspberry preserves - 1/2 c.
• non-stick 6-7 inch frying pans
• food processor
• crepe ladle
• tall plastic bucket
• butter knife
• waxed paper sheets
• electric mixer
• small pot or double boiler for melting chocolate
• measuring cups
• measuring spoons
• small glass bowls or custard cups
• sieve
• 2 qt. saucepan for raspberry sauce
• mixing spoons
• large paper plates for stacking crepes
• small paper plates for serving
• plastic forks
• dishwashing liquid
• dish towels
• dish cloths

**************************************

FOR THE STUDENTS:

PAREVE MOCHA MOUSSE CREPES WITH RASPBERRY SAUCE

The following recipe is designed so that the crepes can be made well ahead of the seder and the host or hostess can simply remove them from the freezer as the dinner is beginning, put two of them on a plate, and drizzle a band of raspberry sauce (which has also been made in advance) over the top. It is a very elegant looking dessert, especially with the addition of a few fresh raspberries to the top, and is meant to replace the boredom of the usual ho-hum spongecake which usually finishes off a seder meal. Besides, making a spongecake that is beautiful to look at and comes perfectly out of the tube pan is a skill that is possessed by very few home bakers these days.

This recipe is pareve and has been adapted from several recipes that do not use Passover ingredients. Generally, cornstarch is called for as a thickening agent, but this is forbidden in Orthodox communities during Passover. Potato starch (which is acceptable) as a substitute, is absolutely identical in every way to using cornstarch. Cake meal, which is very finely ground matzoh, is a fine substitute for flour in this recipe. Special margarines are available for use during Passover which do not contain any corn oil or other forbidden substances. Seedless raspberry jam should be marked Kosher for Passover because often jams contain corn sweeteners as well as sugar.

As always, break each egg into separate dishes before adding them to the recipe to make sure they are not bloody, or discolored, or have an off smell. 

Finally, because there is matzoh cake meal in this recipe, the recipe is gebrucht—an Ashkenazic or Yiddish term which indicates that the matzoh is soaked. Very Orthodox Jews believe that matzoh should not come in contact with any liquid during the holiday of Passover. Therefore, this recipe would not be considered acceptable by some of the very Orthodox. For this same reason, egg matzoh is
also unacceptable during Passover to the very Orthodox. Many Passover cookbooks distinguish between recipes that are gebrucht and non-gebrucht for this reason.

PAREVE MOCHA MOUSSE CREPES WITH RASPBERRY SAUCE

Crepes:

• 1/2 c. potato starch
• 1/2 c. matzoh cake meal
• 4 T. Kosher for Passover cocoa
• 1/2 c. sugar
• 2 T. melted margarine
• 6 eggs
• 1-1/2 c. water
• KP non-stick cooking spray

1. Measure all ingredients into bowl of food processor and process for about 15 seconds with steel knife.
2. Let sit for 15–20 minutes before using.
3. Heat two oiled 6-inch non-stick skillets until a drop of water dances on them.
4. Put about 2 T. of the batter into the pan with a small ladle, tilting and rotating to distribute a thin even layer across the bottom.
5. Fry until the edges look dry and have begun to curl away from the pan.
6. Invert the skillet above a plate. The pancake will fall out onto the plate. Sometimes you have to help it a little by starting the edge away from the skillet with a knife and peeling a little.
7. Continue making these thin pancakes, or crepes until you finish the batter, stacking them between sheets of waxed paper as you go.
8. Fill uncooked side with pareve chocolate mousse and roll up.
9. Store layers of crepes between sheets of waxed or parchment paper in freezer and defrost about 1 hour before using. 
10. Serve cold. Makes about 24 crepes.

Pareve Mocha Mousse

• 3 ozs. bittersweet KP chocolate (buy the best quality chocolate you can find)
• 1 cup sugar
• 3 large fresh eggs
• 2 sticks (1 cup) pareve, KP, unsalted margarine
• 1 tsp. KP instant coffee powder

1. Melt chocolate in saucepan over very low heat.
2. Add sugar, mixing well.
3. Add whole eggs, all at once, stirring immediately into chocolate mixture.
4. Stir continuously, cooking until mixture reaches a temperataure of 160°F. on a thermometer for at least one minute. (This takes about 15-20 minutes.)
5. Remove from heat and let cool completely.
6. Beat margarine in mixer until fluffy. With mixer running, add cool chocolate mixture a spoonful at a time until mousse is light and fluffy. Beat in coffee powder.
7. Fill each chocolate crepe with 1-1/2 Tbsp. of this mixture and roll up gently.
8. Or, it makes a wonderful pareve frosting during Pesach. The recipe can be doubled to do both. It also makes a delicious spread for matzoh!

Raspberry Sauce

1. Turn one 10 oz. pkg. of frozen raspberries into saucepan and heat until berries are thawed and soft. 
2. Press through a sieve to remove seeds. 
3. Return strained raspberries to saucepan, and add 1/2 c. seedless raspberry jam and 2 t. potato starch mixed with 1 T. cold water. Cook until clear and thickened, stirring frequently. 
4. Chill before serving. Makes about 1-1/4 c. sauce.

PASSOVER POTATO KNISHES

 

Click here for additional photos.

Regular potato knishes are made by enclosing a seasoned mashed potato filling in a strudel-type dough. Since white flour is not kosher for Passover, and matzoh-based products do not produce the right type of stretchy dough, these are made in a totally different way. The mashed potato mixture itself becomes the dough, and the fried onions become the filling. These are a bit tricky to make, but with a few tips and some practice, they are well worth the effort because they are delicious and can be made and frozen ahead in trays and then just warmed up as needed.

In previous years, certified kosher for Passover peanut oil has been available, and I would use it in this recipe and any other recipe that called for potatoes. In the last two to three years, the powers that be have evidently decided that peanut oil is no longer kosher for Passover and I have not been able to find it anywhere. This year, all the Passover vegetable oil brands I encountered were made of either cottonseed or grapeseed oil, so unless I want to use olive oil, which is not a neutral flavor, I am stuck using an oil I really don’t like. I wish I knew why a product that I have used for 30 years suddenly becomes not kosher for Passover.

Among the tips for making this process a little easier: Use a floury potato, such as russet, for the dough. Make sure the potatoes have thoroughly drained and dried before mixing them, still warm, with the other ingredients. Make the dough and refrigerate it the day before forming the knishes so that it has a chance to firm up. Chop the onions very fine so that they do not poke through the dough. Use very well-oiled hands. An ice cream scoop is a good tool for apportioning the dough.

Passover Potato Knishes

• 4-1/2 cups mashed potatoes (approximately 2 lbs. potatoes)
• 3 large or extra-large eggs
• 1/2 tsp. freshly ground black pepper
• 1 Tbsp. kosher salt
• 1/2 cup matzoh meal
• 1 large Bermuda onion
• vegetable oil (preferably peanut if it ever becomes available again)

Chop onions and fry until well browned in a small amount of oil. Cool to room temperature.

Make a dough by mixing the first five ingredients. Refrigerate dough for a least two hours, but preferably, overnight.

Generously oil your hands.

Spoon off enough dough to make a pancake two inches in diameter in your hand.

Put one tsp. of browned onions in the center.

Pull edges of the circle together to form a ball. Pat into a patty shape.

Flip over and put on an oiled baking sheet.

Bake at 375°F. for 30 minutes, or until nicely browned.

Makes 20. These can be frozen. To rewarm, bake in a single layer, uncovered at 350°F. until just heated through.