…has to be served in a cut-glass bowl. You’ll need sweet red apples – only not the red delicious, please. Those are terrible and not worth serving to anyone.
Pick out a whole big mess of red apples at the grocery store. Mix ’em, match ’em, but for the love of all that’s right and good, only pick apples you’d want to eat plain (see the note about red delicious above).
On the day of (several hours before, if you know what’s good for you), core the apples and grate them in the food processor. You could grate them by hand, but that’s not Grandma did to them, I’ll tell you THAT.
Pick out all the flaps of apple peel that are way too big, and dump the grated apple in a big old bowl.
Start with a generous pour of Mogen David (the grape, not that blackberry nonsense). It’ll stop the browning (in favor of a reddening)? Get the apples all coated.
Next, work in the nuts. Grandma used chopped walnuts and pecans, and because I’m a snob about it, I toast the nuts first. Toast them, don’t toast them (really though. TOAST THEM), just put ’em in and be generous about it. Mix it all together nicely.
Grab some honey and squeeze it around over the top of the mixture. Go by taste. Is it good? Great.
Now you’re ready to shake on cinnamon. Grandma GG would douse the bowl straight from a jar you’re sure is old enough to vote, but we don’t need to get into that. You’re better off with something from this decade.
Shake that cinnamon generously, then stir and add more ’til it tastes roughly how you remember it. You’ll feel it all the way down in your feet.
Transfer it to that cut-glass bowl and throw it in the fridge, but take it out every so often to 1) stir it, and 2) test it on some matzoh to make sure it hasn’t been poisoned.
Serve it in dollops on the individual seder plates, in bowls for the table, and save enough for breakfast. You’ll thank yourself.
Soapbox: The Way I see Things 
Must be delicious. Thank you.
First, I’m going to try to make your GG’s Charoset, even though my feet don’t yet know how it should taste!
Second, you voice is just wonderful throughout, from starting with ellipses to your confident ending. I love the lines about cinnamon old enough to vote and the toast or not toast nuts debate (toast!)
Thirdly, what a lovely way to remember family that has passed, and share them and their spirit with us, and
Fourth, you set a beautiful Seder table.
I agree with everything Fran said! Epsecially your writing voice in this Slice! SO glad you aded the photos of both your mom and the lovely table! Such a lovely tribute.
Lainie, thank you for sharing this lyrical slice about a treasured family recipe. I can hear your GG’s voice ringing through in your writing. It’s a delight to read, not only because I can taste the flavours bursting through, but because it gives me a glimpse into your grandmother’s love for her family…and your mother’s love as well. Recipes, traditions, are passed down to remind us of our connection to the past and the love that made today — you and your family — possible. Thank you for this reminder!
This is recipe that is really more of a story of your family and way the precious memories recipes/food bring those moments back to life. I can hear you grandmother and your mom’s voices reminding you of what to do so you do not mess up, like they most likely did at least once. Your story reminds me that holidays, all, have more to do with family than the food. PS you mom looks exactly like you! Thanks for the great prompts!
The second-person POV made this feel action-packed. The conversational tone (“only not the red delicious, please.”) made me feel like I was right there, being bossed around 🙂
Lainie, your writing voice is so strong and conversational in this recipe-memory-slash-cooking-with-GG-special. I loved every morsel! And absolutely no red delicious; I feel seen now!