Two takes on charoset fill the bill for potluck

When A.R. of Chicago requested a recipe for charoset to take to a friend's potluck celebrating Passover, Swap Shop turned to Fisher Nuts and Laura Frankel, executive chef of Wolfgang Puck Catering in the Spertus Institute of Jewish Studies.

Fisher and Frankel came through with traditional and contemporary versions of the dish associated with the seder, the highlight of Passover, which includes the dramatic retelling of the Jews' exodus from Egypt.

Charoset, which comes from the Hebrew word "cheres" (clay) and symbolizes the mortar that Jews used to cement bricks, is to be eaten in combination with maror, or bitter horseradish, to remind partakers of the importance of remembering the sweetness of life even in bitter times.

According to tradition, observers eat charoset twice -- first by dipping it in bitter herbs or teaming it with bitter horseradish and eating the sweet-bitter combination without any other foods; the second time, the sweet-bitter combination is served on a piece of matzo. Later, charoset is enjoyed on matzo as a snack.

Clara J. Lyle of Chicago, Eileen Bianchi of Lake Zurich and Margie Johnston of Arlington Heights sent recipes for Anise Cookies for D.P. of Northbrook.

To make 8 dozen anise cookies: Chop ½ cup anise seeds (available in spice shops) finely with a small electric chopper, coffee grinder or sharp knife; set aside. Into a bowl, sift 3 2/3 cups all-purpose flour and ?206-140? teaspoon baking soda; set aside.

In mixing bowl, cream 1 cup butter (at room temperature), 1 cup granulated sugar and 1 cup firmly packed light brown sugar. Stir in 1 egg, 3 tablespoons molasses, 1/3 cup evaporated milk and chopped anise seeds; beat well. Blend in flour mixture. Cover bowl; refrigerate for 1 to 2 hours.

Shape dough into rolls about 1½ inches in diameter. Refrigerate overnight. Preheat oven to 375 degrees. Slice dough about ?206-140?-inch thick. Place on ungreased baking sheets; bake at 375 degrees for 10 to 12 minutes.

The flavor of steak fajitas and steak tacos in Mexican restaurants is just fabulous. I want to know what spices they use.

S.O., Chicago

I lost my recipe for coconut cake that features coconut cream/milk in its batter.

C.T., Chicago

Can you help me find a recipe for pear preserves?

M.C., Chicago

Send recipes and requests to: Swap Shop, Chicago Sun-Times, 350 N. Orleans, 9th Floor, Chicago 60654 or by e-mail, swapshop@suntimes.com.

All mail must include a daytime telephone number. Sorry, requests can't be answered personally.