Grandma Dorothy’s Haroset

Preparation info

  • Yield:

    3½ to 4 cups

    • Difficulty


Appears in

Jewish Holiday Cooking

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

Her haroset was sweet with snipped raisins; her fritters drizzled with honey tasted so soufflé-light, they were called “snow pancakes.”

Lisa Sokoloff always knew her Grandma Dorothy’s food was different. While Lisa’s friends ate fluffy matzoh ball soup at their seders, her family tucked into an elixir rich with celery, carrots, chicken meat and necks, and little oniony dumplings made from whole matzoh.

But when Dorothy died, the family knew little about her heritage. Then an old article from a Brooklyn newspaper turned up, and they learned that Dorothy’s grandfather, David Henry Lazarus, had emigrated from England during the Gold Rush and fought for the Union in the Civil War. When he was wounded in combat, President Lincoln shook his hand on a visit to the hospitalized troops.

The family is still working on Dorothy’s story, tracking down the relatives living near London and Dublin. And part of Dorothy’s story is told every Passover in the matzoh balls Lisa makes and in this simple but exceptionally delicious haroset.

She is still trying to piece together the snow pancakes.