Seder Meal Food

Well, we have the lamb shanks ready for use for Thursday's Seder Meal. However, we were missing some things so Todd and I were on the hook for making the Charoset and a dessert. Charoset is a mixture to symbolize the mortar used by the Israelites while in captive by the Egyptians. It's very yummy. The only problem we ran into was the use of wine. Since our Passover wine is grape juice, we thought he would be fair to use it in the charoset.

1 apple fine chopped
1/2 cup walnuts fine chopped
1/2 tsp cinnamon
2 tablespoons Passover wine

Mix all ingredients.



It's pretty yummy.

Also, we needed a dessert. So I googled Mediterranean desserts and found koulourakia. It's like a Greek sugar cookie. They take a long time to make, but they turned out very well.

3/4 cup butter, softened
1/4 cup shortening
1 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 egg yolk, beaten
1 tablespoon water
2 to 3 teaspoons ground cinnamon
2 to 3 teaspoons sesame seeds
Cream butter and shortening in a large mixing bowl; gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating well after each addition. Add vanilla extract; beat until blended. Combine flour, baking powder and baking soda; gradually add to creamed mixture, mixing after each addition. Chill dough 1 to 2 hours.
Divide dough into fourths. Divide each fourth into 16 portions. Roll each portion into a 4-inch rope; fold each rope in half, and twist. Place twists 2 inches apart on greased baking sheets. Combine egg yolk and water; brush over twists. Sprinkle lightly with cinnamon and sesame seeds. Bake at 325 degrees F for 20 to 25 minutes or until light golden brown. Immediately transfer to wire racks to cool.



So, there's some of our Seder Meal food. It's pretty good. I'm pretty excited to see what our catered dinner from a Mediterranean restaurant tastes like. Thanks Olives!