Haroseth Veneziano Venetian Style Haroset Food

HAROSETH VENEZIANO - VENETIAN STYLE HAROSET

Steps:

• Combine the prepared fruits and nuts, add the orange juice, orange rind, and Liquor. Mix together well, the dates will break down to a paste like consistency and act to bind the mixture.
• Once thoroughly combined, begin to add the honey starting with ½ cup. The amount you need will depend upon the plumpness of the fruit, especially the dates. You want a paste that holds together nicely and can be taken easily with a spoon. Additional honey may be added once the mixture sits for a day or two.
• Cover and refrigerate until needed.

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.

PROVENCAL HAROSETH

Steps:

• In a saucepan, bring the wine, sugar and orange rind and juice to a boil over medium heat. Simmer for 10 minutes, uncovered.
• Add figs, cover and simmer until softened, about 30 minutes. Remove from the heat; cool to room temperature.
• In a food processor, place the figs, cooking liquid and cardamom. Blend until well ground.

HAROSET

Steps:

• Mix apples, nuts, sugar and cinnamon together in a bowl. Add wine and mix in to thoroughly blend. Keep in refrigerator until ready to put out on the table for Passover Seder.

CHAROSET

Steps:

• In food processor, combine apples, walnuts, cinnamon, orange juice, lemon juice and currants.
• Pulse briefly until desired texture is achieved.
• Serve.

HAROSET

Steps:

• Roast the nuts in a pre-heated 300 degree F. oven for 10 to 15 minutes.
• Peel, core and quarter apples. If dates and raisins are clumped, separate them.
• Place apples, dates and raisins in a food processor and pulse chop until coarsely chopped (about 6 pulses) then process continuously for about 12 seconds, stopping to scrape down sides of bowl as necessary.
• Add cinnamon, juice and nuts and pulse chop about 7 pulses until coarsely chopped.
• Refrigerate until ready to serve.

HAROSETH

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.