Category: Desserts

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A New Passover Tradition: Mango and Pineapple Charoset Balls

Cuban Charoset ballsRecently, I was approached by my friend and luminary, Rabbi Ruth, of Be’chol Lashon and  Jewish&, as she was putting together a multi-cultural blog post about charoset.  I considered submitting my family’s classic apple charoset recipe, as I make heaps of it to rave reviews every year. As I was wracking my brain for just the right recipe I realized that while many of my family’s Passover traditions stem from my father’s Ashkenazi roots, so much of my Jewish identity stems from my mother’s Cuban heritage.

charosetballs1
My mango and pineapple charoset balls, ready to be chilled in the refrigerator.

This year, for my new charoset recipe, I found inspiration from the Sephardic tradition of forming the charoset paste into bite-sized balls, and used the flavors that I remember so well from my visits to the family in Cuba. Now, I know how my family reacts to change, so I won’t be pulling a bait and switch with their beloved spiced-apple charoset. For my family members who are reading this post, fear not. I promise that this recipe will certainly not replace our favorite charoset on the seder table, but perhaps I’ll serve it alongside the classic dish as a second option. Isn’t that how new traditions start? Also, since it is naturally quite sweet, it could even double as an acceptable dessert. That’s what we like to call a double-whammy!

For more charoset inspiration, check out the 7 different  recipes Rabbi Ruth collected from around the world, by clicking here.

5.0 from 1 reviews
Mango Pineapple Charoset Balls
 
Author:
Recipe type: Appetizer
Cuisine: Cuban
Serves: 6-8
Prep time:
Total time:
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This Cuban-style Charoset is inspired by the island flavors that influence so much of my cooking. While most Charoset is served as a paste, I drew on the Sephardic tradition of making Charoset into small balls for this unique take on a classic dish.
Ingredients
  • 5oz dried unsweetened mango, coarsely chopped
  • 8oz dried unsweetened pineapple, coarsely chopped
  • ½ cup almond slivers, toasted
  • 2 cups shredded coconut, toasted and separated
Instructions
  1. In a small bowl, soak the mango in hot water for ½ hour.
  2. Drain well, and add to a food processor. Add pineapple, almonds, and 1 cup of the coconut to the mango in the food processor, and pulse only until the mixture starts to form a ball. There should still be some visible chunks.
  3. Form the mixture into bite-sized balls, and set atop a pan lined with wax paper.
  4. In a small bowl, add the last cup of shredded coconut. Roll the balls in the coconut until they are lightly coated, and return them to the wax paper.
  5. Refrigerate the balls for 1 hour or until set.

 

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Pumpkin Flan: The perfect ending to any of Fall’s festive meals

Pumpkin Flan

Like many others, I am a sucker for the spices that accompany this time of year, and appreciate the warmth they bring to any dish. But pumpkin pie, in particular, with its creamy pumpkin custard speckled with warm cinnamon and nutmeg, encased in a flaky crust and dolloped with fresh whipped cream? Well, that is a can’t-miss dish for me, and I can’t imagine ending a festive fall meal without it. It’s no wonder that for generations, pumpkin pie has been the go-to dessert for American families.

That’s all about to change.

Several years ago, during one of our many get-togethers, my mom pulled a fast one on the family, and replaced our much beloved pumpkin pie with the less traditional pumpkin flan. And while there were many skeptics in the bunch (myself included), once they had a single taste of the creamy, rich flavor and burst of spice from a little orange-tinged bite of the pumpkin flan, there was simply no going back. The verdict was in. We had a new fall dessert! Since then, serious jeers abound if we get together in the fall, and there is no pumpkin flan in sight.

As featured on MyJewishLearning.com

A slice of the creamy pumpkin flan.
A slice of the creamy pumpkin flan.

I understand that flan, in general, is a polarizing dish. Trust me, I’ve tasted my fair share of egg-y, rock solid, just plain bad flan. But if you’ve never tried Cuban-style flan, you’re doing yourself a disservice, as its thick, creamy custard with sweet caramel sauce oozing down the sides, is more akin to a crust-less cheesecake than anything else. And when you combine that with the distinct flavors of fall that can only be found in a pumpkin pie, what results is an undeniably can’t-miss dish. It’s truly a perfect ending to any fall festive meal, whether it’s Thanksgiving, Shabbat, or in this year’s case, even Channukah. Promise.

Pumpkin Flan
 
Author:
Recipe type: Dessert
Cuisine: Cuban
Serves: 12
Prep time:
Cook time:
Total time:
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A perfect finish to any of Fall's festive meals.
Ingredients
  • 1 can evaporated milk
  • 1 can condensed milk
  • ½ can coconut milk
  • ½ can pumpkin puree
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp freshly ground nutmeg
  • a pinch of salt
  • ¾ cup sugar
  • 2 tbs water
Instructions
  1. Preheat oven to 350 degrees, and add your empty pan in the oven to warm.
  2. Mix first seven ingredients (from evaporated milk to salt) in a blender, and set aside.
  3. In a saucepan, cook the sugar and water over medium heat until the sugar becomes a deep amber color (about 15 minutes).
  4. Working quickly, remove the empty pan from the oven, and pour in the now melted sugar. Swirl the pan around, so the sugar covers the entire bottom of the pan. Pour in the milk and egg mixture over the caramelized sugar.
  5. Insert the now full pan into a larger pan, and fill the larger pan about half-way up with water (a water bath).
  6. Return the flan pan and water bath to the oven, and bake for about 70-80 minutes or until an inserted toothpick comes out clean.
  7. Remove the flan pan from the water bath, and set on a wire rack to cool. Once cooled completely, cover with plastic wrap and refrigerate overnight.
  8. When you are ready to serve the flan, run a knife along the edge of the pan, place a rimmed serving platter over the pan, and invert it. The flan should fall easily, and the caramel sauce will coat the top and run along the sides.
  9. Serve immediately
Notes
I recommend using a 9-inch metal cake pan.

 

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