Haroseth Truffles Recipes
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
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.
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 (DRIED FRUIT AND NUT PASTE)
Provided by Melissa Roberts
Categories Food Processor Nut Side Passover Vegetarian Dried Fruit Raisin Apple Apricot Tree Nut Almond Walnut Port Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 3 servings
Number Of Ingredients 9
Steps:
- Pulse toasted nuts in a food processor until coarsely chopped.
- Add dried fruit, zest, and spices and pulse again until chopped.
- Add Port and pulse until all ingredients are chopped and combined into a coarse paste.
- Transfer to a bowl and stir in raisins.
JOAN NATHAN'S HAROSETH
The Jewish food maven Joan Nathan serves this haroseth at her family's Passover gatherings. More than any other Jewish dish, this sweet blend of fruit and nuts - a mixture that symbolizes the mortar with which the Israelites laid bricks during their enslavement in Egypt - varies wildly depending on the availability of ingredients. The Nathan family version resembles a Moroccan haroseth rather than the popular American version made with apples, nuts and sweet wine.
Provided by Joan Nathan
Categories appetizer, side dish
Time 15m
Yield About 6 dozen haroseth
Number Of Ingredients 4
Steps:
- Grind the raisins and 1 1/2 cups of the almonds together in a meat grinder (see tip). Set aside in a bowl.
- Grate the apple into the raisins and almonds and add the cinnamon. Mix well to combine.
- Using your hands, press the mixture into 1-inch balls. Using the remaining almonds, press 1 into each haroseth. There will be lots of haroseth left over; serve in bowls at the table during Passover.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 4 grams, TransFat 0 grams
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- Pulse for about 2 minutes until the mixture is smooth but still has texture. You may need to break up the sticky mixture a few times if it collects in a ball in the processor.
- In a bowl, mix together the sugar and the cinnamon. Form date mixture into balls that are about ¾ inch in diameter. The balls will be sticky and soft. It will be easier to shape them if you wet your hands slightly.
- Dry your hands. Dip the balls in the cinnamon sugar and coat thoroughly, and re-roll between your palms to smooth out any rough edges. Serve at room temperature.
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