These are recipes our cooking expert Ethel Hofman picked up from Chechyan Jews who immigrated to Israel. They first ran in the magazine in 1996, but we thought they were worth repeating. So, instead of the "same old" standard fare, why not try substituting a few items from our Chechnyan Passover Feast and place your family classics alongside for a fun comparison?  

In addition to being the food editor of Being Jewish for the past 14 years, Ethel Hofman is a past president of the International Association of Culinary Professionals, and author of Everyday Cooking for the Jewish Home, Harper- Collins, 1997.  

  Apricot-Cherry Charoseth  
(Makes 1 1/2 cups)  

Ingredients  

1 cup dried apricots  
1/4 cup dried cherries  
3–4 pieces dried peaches  
1/4 cup walnuts  
2 teaspoons chopped fresh mint  
1/4 cup sweet wine honey to taste  

Directions  

Place apricots, cherries, and peaches in small pan with enough cold water to barely cover. Cover with lid and simmer over low heat for 10 minutes or until fruit is plump. Drain very well. Chop or process fruit and walnuts in food processor to a coarse consistency. Transfer to a small bowl. Stir in mint and enough sweet wine to moisten. Sweeten to taste with honey.  

 Chechnyan Horseradish  
(Makes 1 1/2 cups)  

Ingredients  

1 Medium horseradish root (about 3/4 pound)  
1/4 cup cooked or canned sliced beets  
1 teaspoon kosher salt  
1/4 – 1/2 cup water  
2 tablespoons lemon juice  
1 1/2 teaspoons freshly ground black pepper  

Directions  

Remove the thick peel from horseradish root and cut into 1/4" slices. Attach fine grater blade to food processor and grate horseradish root and sliced beets into processor bowl. Transfer to mixing bowl and stir in salt, 1/4 cup water, lemon juice, and pepper. Add a little more water to moisten if needed. Refrigerate up to 3–4 hours ahead. Custom dictates that the aromas should be strong enough to make your eyes water.  

Crisp Potato Cutlets  
(Makes 6 servings) 

Ingredients  

1 small onion, finely chopped  
1 tablespoon vegetable oil  
1 1/2 cups cooked chicken, finely chopped 
1 1/2 cups cooked mashed potatoes 
1/4 cup coarsely chopped cilantro 
1 teaspoon salt or to taste  
1 teaspoon fresh ground black pepper or to taste  
leafy sprigs of cilantro for garnish (optional)  

Directions Saute onion in oil over low heat until transparent. Do not brown. Stir into chicken and potatoes until mixture is blended. Add cilantro and season to taste with salt and pepper. Shape into six cutlets, about 12" thick. Heat about 14" oil in large skillet. Fry cutlets over medium heat until nicely browned and crisp, about 3–4 minutes on each side. Drain on paper towels. Serve hot or at room temperature on a bed of cilantro leaves.    

Homemade Dried Apples  
(Makes 6 servings)  

Ingredients  

6 apples*  
about 1/2 cup sugar  
*Pears may be dried in similar manner, but no need to peel. Dried fruits add excellent flavor to cakes, strudels, and Moroccan-style stews.  

Directions  

Peel and core apples. Slice into rings about 1/2" thick. Line two large cookie sheets with aluminum foil and sprinkle lightly with sugar.Arrange apple slices on prepared cookie sheets, in one layer, leaving about 1/4" space between each slice. Heat oven to 250°. Place apples in oven and leave for at least 12 hours. At this point they should be wrinkled, golden, and chewy. Leave at room temperature for 4 to 6 hours longer. Store in plastic bags. Refrigerate or freeze.  

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