Passover has it's culinary challenges, it's true, but if you're like me, and have a kid with food allergies you are used to reading labels and figuring out substitutions throughout the year. I actually never minded this part. The fears of what could happen to my daughter if she ate fish or certain nuts, plus the medication and trips to the ER when it did happen were enough to motivate me.
Looked at it in a positive way, the Passover prohibitions plus the allergy no-nos are actually ways that have made my cooking more creative.
I like that.
Obviously, we do not have traditional Ashkenazi haroset at our Seders. My daughter can't even be in the same room as a walnut. She can eat pistachios and almonds, so our usual family haroset with dried fruit includes these.
But -- why take any chances? Because it's possible that one nut allergy could be a warning against all others, my daughter doesn't eat any nuts, in haroset or anything else. On Passover I always serve a second version that's nut-free.
Here is this year's:
Nut-Free Dried Fruit and Apple Haroset
- 1/2 cup chopped dried figs
- 1/2 cup chopped dates
- 1/2 cup chopped dried apricots
- 1/2 cup raisins
- 1 apple, peeled, cored and chopped
- 1/4 teaspoon freshly ground nutmeg
- 1/3 cup apricot preserves
- 4-5 tablespoons sweet red Passover wine
- pinch of cayenne pepper
Combine the figs, dates, apricots, raisins and apple in a bowl. Add the nutmeg, preserves, wine and cayenne pepper and mix until the ingredients are evenly distributed. Let the mixture stand for at least one hour before serving.
Makes about 2-1/2 cups