APPLE AND WALNUT HAROSETH
This very classic Ashkenazi haroseth, which is a ceremonial part of the Passover Seder, is made from diced apple, toasted walnuts, a touch of cinnamon and a shower of sweet Passover wine. It's meant to represent the mortar used by the Israelites when they were slaves in Egypt. The sweeter the apples you use, the less honey you'll need to add at the end. But tart apples are nice here, too, as long as you balance their acidity. If you can't get Manischewitz or another sweet Passover wine, ruby port is a fine substitute. You can make this haroseth one day ahead and store it in the refrigerator; just mix it well before serving to reincorporate any liquid that might have seeped out of the mix.
Provided by Melissa Clark
Categories dips and spreads
Time 45m
Yield 3 1/2 cups
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Spread walnuts on a rimmed baking sheet and toast in the oven, stirring once or twice, until fragrant and golden-brown at the edges, about 10 minutes. Transfer baking sheet to a wire rack to cool.
- Finely chop the nuts and place in a large bowl. Add remaining ingredients and toss to coat. Let sit for at least 30 minutes before serving. Taste and add more honey and cinnamon, if you'd like.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 14 grams, Carbohydrate 15 grams, Fat 16 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 51 milligrams, Sugar 9 grams
HAROSET
Steps:
- There are countless variations of this sweet Passover relish. We like a mixture of chopped apples, pistachios and dates. Pulse in a food processor with a splash of kosher wine, then add honey, sugar, cinnamon and salt to taste. Stir in lemon zest and juice.
PROVENçAL HAROSETH FOR PASSOVER
This is a 13th-century haroseth recipe from Provence, using the Mediterranean fruits and nuts that are still available in the region. Back then, Jewish families would have saved chestnuts from the fall harvest and roasted or boiled them for this springtime Passover recipe - and then laboriously peeled them by hand - but now you can buy cooked, pre-peeled chestnuts any time.
Provided by Joan Nathan
Categories condiments
Time 15m
Yield About 5 cups
Number Of Ingredients 12
Steps:
- Place the almonds, raisins, apricots, figs, walnuts, apple, and chestnuts in the bowl of a food processor and pulse until you reach the consistency of your choice.
- Add the pine nuts and stir in the cinnamon, ginger and wine vinegar. Pulse once more, adding enough sweet wine to bind the ingredients.
- Store, covered, in the refrigerator for up to 2 weeks.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 11 grams, Carbohydrate 45 grams, Fat 13 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 74 milligrams, Sugar 27 grams, TransFat 0 grams
ANNE ROSENZWEIG'S HAROSETH
Provided by Joan Nathan
Categories side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Bring sugar and 1 cup water to a boil in a saucepan, and simmer, uncovered, for 5 minutes. Stir in the rhubarb, and simmer for 1 or 2 minutes, until soft but still crunchy. Drain and cool.
- Reduce the wine to 1/4 cup. In a food processor, combine the pecans, apple, jicama, wine, cinnamon, cayenne pepper and rhubarb, and pulse 2 or 3 times. Remove to bowl. If desired, add a little more sugar.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 3 milligrams, Sugar 23 grams
HAROSETH
Steps:
- Pulse together figs, apricots, and dates in a food processor until finely chopped, then transfer to a bowl and stir in walnuts and wine. Sprinkle spices evenly over mixture and stir until combined well.
HAROSETH TRUFFLES
This recipe takes a traditional Passover treat, and gives it a little twist. Here, dried fruit and nuts are chopped in a food processor, flavored with cinnamon and moistened with a bit of pomegranate juice for a Sephardic version of the recipe. They're rolled into balls, and dusted with unsweetened coconut. Feel free to substitute any dried fruit or nuts you'd like.
Provided by Melissa Clark
Categories quick, dessert
Time 20m
Yield About 2 dozen
Number Of Ingredients 8
Steps:
- In a small bowl, combine the pomegranate juice and cinnamon.
- Combine the dates, apricots, cherries, almonds, and pistachios in the bowl of a food processor fitted with the blade attachment. Pulse together until mixture is coarsely combined. Add the cinnamon-juice mixture and process until the mixture forms a smooth, sticky paste. Add more juice, a teaspoon at a time, if the paste does not stick together.
- Spread the coconut flakes on a large plate or jelly roll pan. Roll the dough, 1 heaping tablespoon at a time into a ball; roll in the coconut to coat evenly. Store in an airtight container at room temperature.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 8 grams, TransFat 0 grams
HAROSETH
This recipe, adapted from Alon Shaya of Domenica Restaurant, an Italian restaurant in New Orleans, plays on traditional haroseth. Moscato wine takes the place of Manischewitz, and hazelnuts for almonds. A spin on a recipe from Mr. Shaya's mother, Joan Nathan brought it to The Times in 2011.
Provided by Joan Nathan
Categories easy, side dish
Time 30m
Yield 4 1/2 cups
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. In a medium saucepan, combine vinegar, sugar, wine, onions, apples and honey. Simmer over low heat until the onions are transparent, stirring gently so the apples retain their shape, about 15 minutes.
- While apples are simmering, combine figs, dates, apricot preserves, and lemon and orange zests and juices in a food processor. Pulse a few times until combined but not puréed. Transfer to a mixing bowl. When the apple mixture is ready, add it to the bowl and stir gently to combine; there may be excess liquid, which will gradually be absorbed into the fruit.
- Spread hazelnuts or almonds and the pistachios on a baking sheet and toast until fragrant and lightly browned, about 10 minutes. Transfer to a kitchen towel and roll the towel gently to remove the skins. Lightly chop the nuts and add to the bowl. Add salt, allspice, cardamom and cinnamon, and fold gently to mix well.
- Cover and refrigerate overnight so flavors meld. Serve cold or at room temperature.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 6 grams, Carbohydrate 57 grams, Fat 7 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 31 milligrams, Sugar 46 grams, TransFat 0 grams
PISTACHIO AND DRIED-FRUIT HAROSETH
A passover meal wouldn't be complete without haroseth, a traditional, chutney-like condiment.
Provided by Diane Rossen Worthington
Time 30m
Yield Makes about 3 cups
Number Of Ingredients 12
Steps:
- Stir pistachios in heavy medium skillet over medium heat until lightly toasted and fragrant, 4 to 5 minutes. Set aside to cool.
- Combine dates, cherries, apricots, wine, and juice in medium bowl. Let stand 15 minutes, stirring occasionally. Mix in honey, lemon juice, orange peel, and spices. Chop pistachios; mix into haroseth. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Garnish haroseth with mint sprigs.
HAROSET FOR PASSOVER
Sweet and tasty Haroset is made with apples, cinnamon, honey and sweet wine. Serve chilled or at room temperature.
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Place the apples and walnuts into a large bowl. Mix together the cinnamon and sugar; sprinkle over the apples. Stir in the honey and sweet wine. Serve immediately, or refrigerate until serving.
Nutrition Facts : Calories 241.3 calories, Carbohydrate 28.1 g, Fat 13.3 g, Fiber 4.8 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 3.2 mg, Sugar 20.2 g
HAROSETH
Provided by Marian Burros
Categories dinner, dessert
Time 1h30m
Yield About 8 cups
Number Of Ingredients 10
Steps:
- Combine coconut, almonds and 1 1/2 cups of water. Stir well and cook over medium heat until mixture begins to thicken.
- Stir in all the dried fruits and cinnamon. Continue cooking over medium-low heat, adding additional water as mixture thickens.
- After about 45 minutes stir in the cherry preserves. Cook approximately 15 minutes longer, until the coconut has softened and mixture is extremely thick.
- Cool about 15 minutes and stir in the wine. The mixture should be moist and thick.
- Refrigerate until serving. After the haroseth has been refrigerated it often needs additional wine to remoisten it. Serve at room temperature.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 5 grams, Carbohydrate 52 grams, Fat 11 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 15 milligrams, Sugar 37 grams, TransFat 0 grams
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