Plus, an ingenious new use for matzo. (This post is an excerpt from the forthcoming book Eat More Better: How To Make Every Bite More Delicious .)
Dan Pashman
During a single night's observance, Jews are supposed to consume four glasses of wine as we recall the plight of our ancestors. But why not drink enough to forget the plight of our ancestors? After all, they don't want us to worry about them. They only want us to be happy. Can't you just hear them?
"Don't worry about us. We only want you to be happy. Go, have a good time with your friends. We'll be fine. We love building pyramids for the Pharaoh. Heavy? No, these bricks are light as feathers!"
As it turns out, several Passover staples form the perfect base for sangria...
Manischewitz Wine: A red wine with lots of sugar added.
Charoset: Represents mortar from the building of the pyramids; generally chopped apples, nuts, cinnamon, sugar, and more Manischewitz, although recipes vary widely.
Maror: Bitter herbs to represent the Jews' suffering in Egypt—usually horseradish.
Dan Pashman
INGREDIENTS
1 bottle (750 ml) Concord grape Manischewitz
1 cup kosher for Passover calvados or brandy
3 cups charoset (click for recipe; don't use the sugar)
¼ cup fresh lemon juice (I used/pictured bottled, but I shouldn't have)
¼ cup fresh lime juice (ditto above)
Pinch salt
4 (1/4-inch-thick) slices fresh horseradish, a.k.a. Maror (optional)
Seasonal Fruits (optional)
Orange, grapefruit, or tangerine, peeled and segmented
Kiwi, peeled and quartered
Cherries, pitted and halved
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