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
JOAN'S SEVEN FRUIT HAROSET
Joan Nathan, author of "Jewish Cooking in America," prepares several different versions of haroset each Passover. This dessert recipe is loaded with fruit, including pears, apples, and prunes, and is one of her favorites.
Provided by Martha Stewart
Categories Holiday Planning & Ideas Passover Passover Recipes
Yield Makes about 6 cups
Number Of Ingredients 10
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.
PERSIAN HAROSETH (HALLAQ)
Steps:
- In a large food processor, combine nuts, raisins, dates and spices. Pulse until nuts are coarsely chopped.
- Add apple, pear and bananas, and pulse until coarsely chop. Add 2 tablespoons vinegar, 1/2 cup pomegranate juice, and 1/2 cup wine. Pulse again, adding more vinegar, juice or wine to taste, as needed to make a coarse paste. Do not purée; mixture should retain some crunch.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 11 grams, Carbohydrate 52 grams, Fat 12 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 6 milligrams, Sugar 36 grams, TransFat 0 grams
JOAN NATHAN'S SEVEN FRUIT HAROSET
"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
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
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AN AFTERNOON WITH JOAN NATHAN – BARONESS TAPUZINA
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- The next day, put the olive oil in a soup pot and saute the onion, celery, carrot, and garlic until the onion is transparent. Add the drained chickpeas to the pan with 1/4 cup of parsley, the bay leaf, harissa, cayenne pepper, salt, and black pepper. Stir in the tomato paste and a cup of water, and cook for about 5 minutes.
- Add 6 cups of water and bring to the boil. Stir in the freekeh and lower the heat. Cover the soup, and simmer for 1-1/2 hours. You may have to add an additional cup of water. Add the cavalo nero and cook for an additional 30 minutes. Discard the bay leaf and serve with a sprinkling of parsley and a wedge of lemon.
12 CHAROSETS - JEWISH CUISINE
From jewishcuisine.net
- BASIC HAROSET. 8-10 large apples. 10-12 ozs. chopped pecans, almonds and/or walnuts. 1 1/2 cup sweet wine. 1 tbsp. cinnamon. 4 tbsp. sugar, or to taste. Peel, core and coarsely chop apples.
- YEMENITE HAROSET. 1/2 lb. pitted dates. 1/4 lb. raisins. 4 dried figs. 1 1/2 c. Sweet wine. walnuts. almonds. 2 Tbsp. Sesame seeds. 1/2 tsp. cumin.
- DESSERT HAROSET FROM ERETZ YISROEL. 2 chopped apples. 6 mashed bananas. 1 juiced and grated lemon. 1 juiced and grated orange. 1-1/4 cup chopped dates. 4 teaspoons chopped candied orange peel.
- SYRIAN HAROSET. 10 large pitted dates. 1/2 cup golden raisins. 1/2 teaspoon ground cinnamon. 1/2 orange, zest and juice. 1/2 cup sweet Passover wine. 1 cup chopped walnuts.
- PERSIAN HAROSET. 25 dates, pitted and diced. 1/2 c unsalted pistachios. 1/2 c almonds. 1/2 c golden raisins. 1 1/2 peeled apples, cored and diced. 1 pomegranates.
- SEVEN-FRUIT HAROSET FROM SURINAM. 8 oz unsweetened coconut. 8 oz chopped walnuts or: 8 oz grated almonds. 1/4 c sugar. 1 tbsp cinnamon. 8 oz raisins. 8 oz dried apples.
- SEPHARDIC HAROSET. 1/2 cup grated coconut. 1/2 cup ground walnuts. 1/4 cup sugar. 2 teaspoons cinnamon. 1 cup raisins. 1 cup dried apricots. 1/2 cup prunes.
- LARRY BAIN'S BUBIE'S HAROSET. 1/2 lb walnuts. 1/4 lb dried apricots. 1/4 lb dried prunes, without pits. 3 peeled apples, cored and quartered. 1 lg navel oranges, with skin, quartered.
- VENETIAN CHAROSET. 1+1/2 cups chestnut paste. 1/2 cup pine nuts. 10 ounces dates, chopped. Grated rind of one orange. 12 ounces figs, chopped. 1/2 cup white raisins.
- ASHKENAZIC APPLE-NUT HAROSET. 6 peeled apples, coarsely chopped. 2/3 c chopped almonds. 3 tbsp sugar, or to taste. 1/2 tsp cinnamon. grated rind of 1 lemon.
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