Cook | Repurpose haroset and horseradish into clever leftovers

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Two of my favorite seder foods are the horseradish (used in our house on the gefilte fish as well as for the maror, or bitter herbs, of the seder plate) and the haroset, the chopped fruit and nut paste that represents the clay and mortar used by our ancestors in Egypt.

Since I always seem to have some of both left over, this year I’ll be turning them into two new Pesach dishes — haroset matzah fry and horseradish-stuffed eggs.

I made the haroset matzah fry with a traditional Ashkenazi-style apple, cinnamon, nut and sweet red wine haroset, but most sweet fruit and nut mixes should work. No leftover haroset? No problem; use the apple-nut mix recipe below.

I always seem to make too many hard-boiled eggs each year. These horseradish-stuffed eggs are one way to use them. No leftover hard-boiled eggs? See directions for my easy-to-peel hard-boiled eggs after the recipe.


Haroset Matzah Fry

Serves 4

1 1/2 to 2 cups leftover haroset or apple-nut mix (see below)

4 eggs

1/4 cup plus 1-2 tsp. sugar

1/4 tsp. salt

2 cups milk

8 sheets of matzah

2 Tbs. butter, divided

Bring haroset to room temperature or make apple-nut mix.

Break eggs into large bowl and beat. Whisk in 1/4 cup sugar, salt and milk. Stir haroset to loosen. Add a few drops of water if the mixture is very stiff. Mix haroset or apple-nut mixture into eggs.

Run both sides of matzah sheets under cold water. Break each sheet into approximately 1-inch pieces and add to bowl. Stir well. Let sit 5 minutes, stirring often so matzah is well coated.

Heat a 12-inch skillet over medium heat. Melt 1 Tbs. butter and add half of the matzah mixture. Cook as for scrambled eggs, letting eggs begin to set and then stirring and flipping pieces with spatula.

Continue until eggs are cooked through. Remove to platter and keep warm. Cook second half. Combine with first batch and sprinkle top with 1-2 tsp. of sugar to taste.

Apple-nut mix: Combine 1 cup chopped apple (cut in 1/4-inch pieces) with 1/2 cup chopped walnuts (also cut in 1/4-inch pieces), 1 tsp. cinnamon and 3 Tbs. sweet Concord grape kosher wine or grape juice.


Horseradish Stuffed Eggs

Makes 8

4 hard-boiled eggs (see below)

1/2 to 1 Tbs. bottled, prepared white horseradish (or to taste)

3 Tbs. mayonnaise

1/8 tsp. salt

1/8 tsp. fresh ground pepper

1 Tbs. finely chopped parsley, chives or green part of green onion (scallion)

Peel eggs. Rinse to remove bits of shell. Slice each in half lengthwise. Remove yolks to small bowl. Mash yolks with horseradish, mayonnaise, salt and pepper until smooth. Taste and adjust seasoning. (Horseradish strengths vary, so you may want to start with a minimal amount and add to taste.)

Use a small spoon to fill each half with egg yolk mixture. Garnish with chopped parsley. Serve chilled or at room temperature.

Hard-boiled eggs: Place eggs in a saucepan with water to cover. Cover with lid. Bring to boil. Turn off heat but leave on burner. After 20 minutes, pour off hot water and cover with ice water, replacing often as water warms, until eggs are totally cool.

To peel, tap the top and bottom of eggs until they crack. Lightly roll egg on its side until a network of slight cracks appear. Using the edge of your nail, lightly lift off pieces of shell until you can get under the thin membrane that the shell is attached to and gently pull off.

Faith Kramer is a Bay Area food writer. Her columns alternate with those of Josie A.G. Shapiro. She blogs at Contact her at [email protected].

Faith Kramer
Faith Kramer

Faith Kramer is a Bay Area food writer and the author of “52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen.” Her website is Contact her at [email protected].