Charoses • Vidalia Onion “Pass-is-over now it’s Easter” Bread!
by Flash Rosenberg
Pass is over. Matzo-rule done. And I still have my Charoses. Nearly all of it.
Because I only eat a bite of it during the Seder ceremony.
Then it sits in the fridge all week. It’s still GOOD. And I hate to waste food.
so I made this sweet and savory loaf to give to friends on Easter Sunday and Monday. It is “mah-nish-ta-stonishingly” delicious.
label:
Charoses-Vidalia Bread: INGREDIENTS + DIRECTIONS
-measurements based on eye-ball + improv > not so hinged on the rigorous math of measuring
>> 1 • CHAROSES homemade (+ leftover) from Passover
~ 1 big Apple, peeled, cored, nicely diced
~ little glug of Lime Juice
~ 1⁄2 + cup Pistachios, crushed in a ziplock by a rolling pin ~ shake-shake Cinnamon +/or Pie Spice
~ drip-blip of real Maple Syrup
~ splash Manishchewitz Concord Grape Wine
Refrigerate one week. Never eat it. Hate to waste it. Cue bread baking. >> 2 • Sauté
Melt ~ 1~ 2 Tablespoons Butter in a frying pan
~ shake-shake Penzey’s Adobo Seasoning (onion, garlic, black pepper, oregano, cumin, cayenne pepper) ~ 2 teaspoons dried Parsley
~ 1⁄2 (or more?) large Vidalia Onion, finely diced
Sauté slowly on Low. As Onion caramelizes add Charoses. Frequently fuss it to mingle the goodies without burning. >> 3 • Dry to mix in a large bowl
~ 1 cup Organic White Whole Wheat Flour
~ 1⁄2 cup Organic whatever healthy dust you have, ie: Artisanal Bread Flour ~ 1⁄2 cup King Arthur Flour Co. Super 10 Flour
2 1⁄2 teaspoons Baking Powder
~ 1⁄2 teaspoon Sea Salt
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>> 4 • Wet to whisk in a little vessel 1 Egg
1 little “school carton” Milk (I use 1%) which = ~ 1+ cup Add Wet to Dry. Mix thoroughly.
Add Onion-Charoses Sauté. Mix to make it a happiness of dough.
>> 5 • Cheese
~ 1⁄2 cup Grated Cheese
I grate my own from tasty/inexpensive Foodtown Gouda. Think “cooking cheese.” Fold Grated Cheese into the dough.
>> 6 • Bake + Finish
Spatula Dough into a silicone loaf pan. Spread evenly. Poke holes in loaf top with a fork. Melt ~ 1 Tablespoon Butter 30 seconds in microwave. Evenly brush butter on top.
Bake at ~ 390 for ~ 38 minutes.
Test with a toothpick or thin skewer to assure it’s fully baked.
Likely to need ~ 5 minutes more.
Turn oven off. Leave in another ~ 5 minutes.
Cool at least 10 minutes on wire rack, before slicing.
Okay to store in fridge. Or eat it all right away because so irresistible. Best warm +/or toasted.
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