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
HAROSETH VENEZIANO - VENETIAN STYLE HAROSET
A flavorful combination of dried fruits and nuts reminiscent of the Venetian Ghetto. It also makes a wonderful filling for pastry or cookies.
Provided by Paula Barbarito-Levitt
Categories Dolce
Time 15m
Yield 5 cups of Haroset
Number Of Ingredients 11
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.
HAROSET FOR PASSOVER
Sweet and tasty Haroset is made with apples, cinnamon, honey and sweet wine. Serve chilled or at room temperature.
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Place the apples and walnuts into a large bowl. Mix together the cinnamon and sugar; sprinkle over the apples. Stir in the honey and sweet wine. Serve immediately, or refrigerate until serving.
Nutrition Facts : Calories 241.3 calories, Carbohydrate 28.1 g, Fat 13.3 g, Fiber 4.8 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 3.2 mg, Sugar 20.2 g
HAROSET
A sweetly spiced apple combination that is a must at your Passover table.
Provided by Eilenn Mintz
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 15m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 23.1 g, Fat 19.5 g, Fiber 5.3 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 0.9 mg, Sugar 16.1 g
HAROSETH
Provided by Marian Burros
Categories dinner, dessert
Time 1h30m
Yield About 8 cups
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 5 grams, Carbohydrate 52 grams, Fat 11 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 15 milligrams, Sugar 37 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.
HAROSET
Provided by Food Network
Categories side-dish
Time 30m
Yield 8 small servings
Number Of Ingredients 9
Steps:
- Mix together the apples, nuts, spices and honey. Add the wine and mix thoroughly.
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.
PROVENçAL HAROSETH FOR PASSOVER
This is a 13th-century haroseth recipe from Provence, using the Mediterranean fruits and nuts that are still available in the region. Back then, Jewish families would have saved chestnuts from the fall harvest and roasted or boiled them for this springtime Passover recipe - and then laboriously peeled them by hand - but now you can buy cooked, pre-peeled chestnuts any time.
Provided by Joan Nathan
Categories condiments
Time 15m
Yield About 5 cups
Number Of Ingredients 12
Steps:
- Place the almonds, raisins, apricots, figs, walnuts, apple, and chestnuts in the bowl of a food processor and pulse until you reach the consistency of your choice.
- Add the pine nuts and stir in the cinnamon, ginger and wine vinegar. Pulse once more, adding enough sweet wine to bind the ingredients.
- Store, covered, in the refrigerator for up to 2 weeks.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 11 grams, Carbohydrate 45 grams, Fat 13 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 74 milligrams, Sugar 27 grams, TransFat 0 grams
VENETIAN HAROSET
Steps:
- Combine all ingredients, gradually adding just enough brandy and honey to make the mixture bind. Other Italian Haroset recipes include mashed up bananas, apples, hard-boiled eggs, crushed matzah, pears, and lemon.
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