Joans Seven Fruit Haroset Recipes

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HAROSETH



Haroseth image

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

1/3 cup white wine vinegar (kosher for Passover, if preferred)
1/3 cup sugar
1/3 cup Moscato d'Asti wine or sweet kosher wine
1/3 cup onions, cut into 1/2-inch dice
3 Granny Smith apples, peeled, cored and cut into 1/2-inch dice
1/4 cup honey
1 cup dried figs (about 8), hard stems removed, cut into 1/2-inch dice
1 cup pitted dates, cut into 1/2-inch dice
1/4 cup good-quality apricot preserves
Finely grated zest and juice of 1/2 lemon
Finely grated zest and juice of 1/2 orange
1/2 cup whole shelled hazelnuts or blanched almonds
1/2 cup shelled pistachios
1/8 teaspoon kosher salt
1/8 teaspoon ground allspice, or to taste
1/8 teaspoon ground cardamom, or to taste
1/8 teaspoon ground cinnamon, or to taste

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

PERSIAN HAROSETH (HALLAQ)



Persian Haroseth (Hallaq) image

Provided by Joan Nathan

Categories     side dish

Time 5m

Yield 6 cups

Number Of Ingredients 16

1 cup almonds
1 cup roasted, shelled pistachios
1 cup walnuts
1 cup black raisins
1 cup golden raisins
1 cup dates, pitted
2 teaspoons cinnamon
2 teaspoons ground cardamom
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 large apple, peeled, quartered and cored
1 large pear, peeled, quartered and cored
2 bananas, peeled
2 to 3 tablespoons cider vinegar
1/2 to 1 cup pomegranate juice
1/2 to 1 cup sweet kosher wine

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

APPLE AND WALNUT HAROSETH



Apple and Walnut Haroseth image

This very classic Ashkenazi haroseth, which is a ceremonial part of the Passover Seder, is made from diced apple, toasted walnuts, a touch of cinnamon and a shower of sweet Passover wine. It's meant to represent the mortar used by the Israelites when they were slaves in Egypt. The sweeter the apples you use, the less honey you'll need to add at the end. But tart apples are nice here, too, as long as you balance their acidity. If you can't get Manischewitz or another sweet Passover wine, ruby port is a fine substitute. You can make this haroseth one day ahead and store it in the refrigerator; just mix it well before serving to reincorporate any liquid that might have seeped out of the mix.

Provided by Melissa Clark

Categories     dips and spreads

Time 45m

Yield 3 1/2 cups

Number Of Ingredients 7

1 cup/150 grams walnut halves
2 large or 3 small firm, crisp sweet apples (1 pound), such as Fuji or Gala, peeled, cored and diced in 1/4-inch pieces
5 tablespoons sweet Passover wine, such as Manischewitz, or ruby port
1 tablespoon fresh lemon juice
1/2 tablespoon honey, plus more to taste
1/2 teaspoon ground cinnamon, plus more to taste
Pinch of salt

Steps:

  • Heat oven to 325 degrees. Spread walnuts on a rimmed baking sheet and toast in the oven, stirring once or twice, until fragrant and golden-brown at the edges, about 10 minutes. Transfer baking sheet to a wire rack to cool.
  • Finely chop the nuts and place in a large bowl. Add remaining ingredients and toss to coat. Let sit for at least 30 minutes before serving. Taste and add more honey and cinnamon, if you'd like.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 14 grams, Carbohydrate 15 grams, Fat 16 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 51 milligrams, Sugar 9 grams

JOAN'S SEVEN FRUIT HAROSET



Joan's Seven Fruit Haroset image

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

1 1/3 cups (4 ounces) unsweetened, shredded coconut
1 cup (4 ounces) walnuts, coarsely chopped
3/4 cup (4 ounces) raisins
1 3/4 cups (4 ounces) dried apples, coarsely chopped
3/4 cup (4 ounces) dried prunes, coarsely chopped
1 cup (4 ounces) 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.

4TH OF JULY FRUIT PARFAIT



4th of July Fruit Parfait image

This simple, yummy recipe filled with fruit that is PERFECTLY ripe right now, appeared in our local paper this week. PRETTY, refreshing, and VERY patriotic looking.

Provided by Pellerin

Categories     Dessert

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

8 ounces cream cheese, at room temperature
6 tablespoons powdered sugar
1 cup whipping cream
1 1/2 teaspoons lemon juice (fresh)
2 cups blueberries (fresh, sprinkled with sugar)
2 cups strawberries (fresh, or red raspberries sprinkled with sugar)
fresh mint leaves (to garnish) or lemon balm (to garnish)

Steps:

  • In a medium mixing bowl, place the cream cheese, lemon juice, and powdered sugar. Whip with an electric mixer until fluffy. Slowly add whipping cream, a little at a time, and continue beating until the cream is incorporated and the mixture is fluffy.
  • Into tall wine glasses or champagne flutes, spoon some blueberries into the glass, then a dollop of whipped cream mixture. Add some strawberries or raspberries, then another dollop of whipped cream. Continue until glass is full, then garnish with mint leaves or lemon balm.

Nutrition Facts : Calories 343.1, Fat 28.2, SaturatedFat 17.5, Cholesterol 95.9, Sodium 128, Carbohydrate 20.9, Fiber 2.1, Sugar 15, Protein 4.3

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