Venetian 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.

VENETIAN JEWISH CHAROSET FOR PASSOVER

Steps:

• Combine all ingredients gradually adding just enough honey and brandy to bind mixture.

NIGELLA LAWSON'S HAROSET FROM THE VENETIAN GHETTO

Steps:

• Crumble the chestnuts into a pan, and add the sultanas. Then chop, or cut up roughly using scissors, letting them drop into the pan as you go, the dried figs, dates and apri­cots. Quarter, core and then roughly chop the apple (I don't bother to peel it), and add along with the rest of the ingredients. These look beautiful before they merge in the heat, as you can see to the right. Stir well, bring to the boil and then lower the heat, partially cover, and cook for 1 -1½ hours, until everything coheres in a dense sticky mass. Pack into a jar or jars.

JOAN NATHAN'S HAROSETH

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.