Joan Nathans Haroseth Food

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JOAN NATHAN'S HAROSETH



Joan Nathan's Haroseth image

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

3 cups raisins
2 cups almonds, blanched
1/2 apple, peeled, cored and quartered
1/2 teaspoon cinnamon, or to taste

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

JOAN NATHAN'S CHOLENT



Joan Nathan's Cholent image

Provided by Food Network

Time 8h10m

Yield 8 servings

Number Of Ingredients 12

3 cups chopped onions, plus 1 whole onion with skin
3 tablespoons vegetable oil
3 pounds flanken (short ribs)
2 tablespoons honey
2/3 cup mixed dried beans (cranberry, kidney, navy, black and lentils), soaked overnight
1/2 cup barley
4 potatoes, peeled and left whole
1/2 head garlic cloves, peeled and left whole
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 teaspoons paprika
3/4 pound marrow bones

Steps:

  • Preheat oven to 225 degrees F. In a skillet saute chopped onions in oil until softened. Add meat and brown well.
  • In an 8-quart casserole heat honey for a few minutes until lightly caramelized. Add rinsed, drained beans, barley, potatoes and the meat. Scatter garlic cloves around the meat. Dissolve salt, pepper and paprika in a cup of water and pour over meat. Add whole onion and bones. Add enough water to cover ingredients.
  • Bring to a boil, cover with aluminum foil and lid and simmer 15 minutes. Transfer casserole to oven and cook overnight. The next morning, check casserole. If water still covers meat, uncover and cook until water evaporates to a thick sauce, about 2 hours. To serve, spoon onto a large platter, keeping each ingredient separate.

JOAN'S AMERICAN HAROSET



Joan's American Haroset image

Joan Nathan, author of "Jewish Cooking in America," prepares several different versions of haroset-a traditional sweet paste made with nutsand fruit-each Passover. This is one of her favorites.

Provided by Martha Stewart

Categories     Holiday Planning & Ideas     Passover     Passover Recipes

Yield Makes about 5 cups

Number Of Ingredients 5

6 large apples, such as Granny Smith, Fuji, or Jonathan, cored and quartered
1/2 cup coarsely chopped pecans
1/4 cup sweet red Kosher wine, such as Manischewitz
2 tablespoons sugar, or to taste
1 teaspoon ground cinnamon, or to taste

Steps:

  • Combine apples, pecans, wine, sugar, and cinnamon in the bowl of a food processor fitted with the blade attachment. Pulse until coarsely chopped. Taste and adjust for seasoning.

JOAN NATHAN'S SEVEN FRUIT HAROSET



Joan Nathan's Seven Fruit Haroset image

"Jewish Cooking in America" Joan Nathan prepares several types of haroset for Passover and this one is one of her favorites.

Provided by Manami

Categories     Apple

Time 1h50m

Yield 6 cups

Number Of Ingredients 10

1 1/3 cups unsweetened dried shredded coconut
1 cup walnuts, coarsely chopped
3/4 cup raisins
1 3/4 cups dried apples, coarsely chopped
3/4 cup dried prune, coarsely chopped
1 cup dried pears, coarsely chopped
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons kosher-for-passover cherry jam
1/4 cup sweet red kosher wine, such as Manischewitz

Steps:

  • Combine coconut, walnuts, raisins, apples, prunes, pears, sugar, and cinnamon in a medium saucepan.
  • Add water to cover, about 6 cups.
  • Bring to a boil and reduce heat to simmer.
  • Cook, stirring occasionally, over medium-low heat until thick, about 1 1/2 hours.
  • Add small amounts of water as necessary to prevent sticking.
  • Add jam, remove from heat, and add wine.
  • Stir to combine.
  • May be made ahead of time.
  • Store in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts : Calories 541.5, Fat 25.4, SaturatedFat 12.1, Sodium 36.2, Carbohydrate 82, Fiber 11.4, Sugar 61.2, Protein 6.1

HAROSET



Haroset image

Provided by Joan Nathan

Categories     Side     Kid-Friendly     Quick & Easy     Low Sodium     Apple     Almond     Red Wine     Fall     Cinnamon     Small Plates

Yield Makes about 3 cups

Number Of Ingredients 13

8 apples
2/3 cup almonds
3 tablespoons sugar, or to taste
1/2 teaspoon ground cinnamon
Grated rind of 1 lemon
4 tablespoons sweet red wine
Equipment
Measuring cup
Measuring spoons
Vegetable peeler
Knife
Wooden chopping bowl
Old-fashioned chopper or food processor

Steps:

  • Child: Peel the apples and cut them in quarters, removing the core. Using your chopping bowl and chopper, chop together all the ingredients. The apples and almonds should be about the size of the chunks in chunky peanut butter. Add red wine to taste.

ANNE ROSENZWEIG'S HAROSETH



Anne Rosenzweig's Haroseth image

Provided by Joan Nathan

Categories     side dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 8

1 cup sugar
1 cup diced rhubarb
1 cup kosher for Passover riesling or other off-dry white wine
1 cup toasted pecans
1 Granny Smith apple, peeled, cored and diced
1 cup diced jicama
1 teaspoon cinnamon
1 pinch cayenne pepper

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

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