Friday, April 8, 2011

Exotic Charoset Truffles for Passover - Seder Plate challenge



I was trolling for something different to make for Passover and I found this idea for Charoset Truffles on About.com. I put my own spin on it by kicking up the flavors, exchanging the fruits and nuts for a more exotic variety and then rolling them in coconut.




These are some serious delicious treats. Small but mighty, they are packed with flavor. Perfect for Passover. It might be fun to put these on the seder plate instead of traditional charoset.

Last year I posted the story of my funny Passover Seder Disaster. This year, I don't know if there will even be a seder here. Dr. B is stuck in Iraq for 2 months so I am not feeling it. Regardless, I still wanted to experiment with some new recipes.


I am submitting these truffles to the Seder Plate Challenge over at Cara's Cravings. She had a great idea to challenge food bloggers to create a dish inspired by one of the 5 symbolic foods found on a seder plate:

Egg
Charoset
Green Vegetable
Salt Water
Bitter Herbs
Shank Bone
and she added a fifth, Matzoh. 


In the Passover seder, Charoset or Haroset symbolizes the mortar used by the Jews to build the storehouses of Egypt. 





After receiving entries, Cara will post a mini virtual seder/roundup that will undoubtedly be a creative collection of delicious Passover recipes. Deadlines for entries are April 10th, still time to participate if you are interested. Click on the link above for the guidelines.


Charoset Truffles

Ingredients:
  • 1/2 cup brazil nuts
  • 1 cup dried mango
  • 1/4 cup white raisins
  • 1/4 cup crystalized ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon galanga
  • 1 tablespoon sweet white wine
  • 1/4 cup coconut flakes for rolling the truffles


Directions:
  • Place mango, raisins and ginger in a bowl, cover with the white wine and sprinkle the cinnamon and galanga on top.
  • Toss to coat everything and let sit for 15 minutes. If you are short on time, you can skip this wait time
  • Place the nuts in a food processor and grind until they are pulverized. Stop before they turn into a paste.
  • Add dried, fruit, wine and spice combination to the ground nuts in the food processor and blend together until it forms a paste.
  • Form into truffle sized balls, roll in coconut and serve.

Makes 20 truffles


3 comments:

  1. They look wonderful. Now I have to go and look up galanga!

    ReplyDelete
  2. Wow - these sound fantastic! What a great combination of ingredients. If there was ever to be a "charoset", this is it! I am so excited to share this in the roundup, thank you for participating!

    ReplyDelete
  3. Hi there

    Hey thanks for the recipies What a nice one. It's Hummy :)

    Thanks

    ReplyDelete

Thank you for your comments and feedback. I love hearing from you!