Best Anne Rosenzweigs Haroseth Recipes

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PROVENçAL HAROSETH FOR PASSOVER



Provençal Haroseth for Passover image

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

1 cup blanched or roasted unsalted almonds
1 cup raisins
1 cup dried apricots
1 cup dried figs
1/2 cup walnut halves
1 tart apple, peeled, cored and chopped into 1-inch pieces
1 cup peeled roasted chestnuts (available vacuum-packed or canned)
1/2 cup pine nuts, toasted if desired
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3 tablespoons red wine vinegar
4 to 6 tablespoons sweet wine, kosher for Passover

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

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

HAROSETH



Haroseth image

Categories     Condiment/Spread     No-Cook     Passover     Quick & Easy     Date     Fig     Apricot     Walnut     Red Wine     Spring     Kosher     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 8

2/3 cup dried Mission figs (6 oz)
2/3 cup dried apricots (6 oz)
1/3 cup pitted dates (4 oz)
1 1/3 cups walnuts (4 oz), finely chopped, toasted , and cooled
1/4 cup sweet red wine such as Manischewitz Extra Heavy Malaga
1/4 teaspoon cinnamon
1/4 teaspoon cayenne
1/8 teaspoon ground ginger

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.

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

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

HAROSET FOR PASSOVER



Haroset for Passover image

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

6 apples - peeled, cored and chopped
1 cup finely chopped walnuts
½ teaspoon ground cinnamon
1 teaspoon white sugar
3 ½ teaspoons honey
⅓ cup sweet red wine

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

HAROSETH



Haroseth image

Provided by Marian Burros

Categories     dinner, dessert

Time 1h30m

Yield About 8 cups

Number Of Ingredients 10

10 ounces sweetened grated coconut
7 ounces ground almonds
8 ounces mixed dried fruits, coarsely cut
8 ounces raisins
7 ounces dried apricots, coarsely cut
8 ounces dried pears, coarsely cut
2 to 3 teaspoon cinnamon
3 cups water, approximately
12 ounces cherry preserves
2/3 cup Malaga wine (or other sweet red wine)

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

HAROSETH WITH CHESTNUTS, PINE NUTS, PEARS AND DRIED FRUITS



Haroseth With Chestnuts, Pine Nuts, Pears and Dried Fruits image

Haroseth was served for Passover at Seders in Roman times, if not earlier, and versions exist all over the world, adapted for the fruits and nuts available. This recipe from Italy contains no spices, relying instead on a vibrant mix of fresh and dried fruit for flavor - so use the ripest and sweetest you can find.

Provided by Joan Nathan

Categories     side dish

Time 45m

Yield About 4 cups

Number Of Ingredients 15

1 apple, cored and roughly chopped
2 pears, cored and roughly chopped
1 banana, peeled and roughly chopped
2 tablespoons black or golden raisins
3 prunes
8 dates, pitted
3 dried figs
1/4 cup almonds
1/4 cup pine nuts
1/2 cup kosher for Passover wine or grape juice, or as needed
1/4 cup orange juice, preferably fresh
Juice and grated rind of 1/2 lemon
1/4 teaspoon kosher salt
3 tablespoons granulated sugar
1 cup cooked and shelled chestnuts

Steps:

  • In a medium pot, combine all ingredients except for the chestnuts and stir to combine. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until fruit starts to break down, about 30 minutes. Stir in chestnuts.
  • Transfer to a food processor and pulse in short bursts until chunky, or until desired texture is reached.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 5 grams, Carbohydrate 57 grams, Fat 6 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 63 milligrams, Sugar 36 grams, TransFat 0 grams

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Haroseth, also known as charoset, is a traditional Jewish dish that is consumed during the Passover season. This sweet and tart delicacy represents the mortar that the Jews used to bind the bricks during their slavery in Egypt. Over the years, numerous variations of haroseth recipes have evolved, with each family adding its flair to the mix. Anne Rosenzweig’s haroseth recipes are famous for their unique flavors and ingredients, which make them stand out from the rest. Profile of Anne Rosenzweig Anne Rosenzweig is a renowned chef, restaurateur and cookbook author in the United States. She has won numerous awards and accolades throughout her career, including the prestigious James Beard Foundation’s Best Chef in New York City award in 1994. Anne has worked in some of the most popular restaurants in the country, including The Lobster Club, Arcadia, and The Quilted Giraffe. In 1989, she opened her restaurant, Arcadia, which received rave reviews for her creative and innovative approach to classic American cuisine. The Philosophy behind Anne Rosenzweig’s Haroseth Recipes Anne Rosenzweig’s philosophy regarding haroseth is simple; the dish should reflect the cultural diversity and regional flavors that the Jewish people have incorporated throughout their history. She believes that haroseth is more than just a traditional Passover staple. The dish should be an opportunity to showcase the unique culinary heritage of the Jewish people. Anne’s haroseth recipes combine culinary techniques from various cultures, including the Mediterranean, Middle-Eastern, and European cuisines. Her recipes often feature non-traditional ingredients such as dried figs, dates, pomegranates, and even chocolate. By including these ingredients, she adds a new layer of complexity and flavor to the dish, making it more exciting and appealing to modern palates. Types of Haroseth Recipes by Anne Rosenzweig There are numerous types of haroseth recipes by Anne Rosenzweig, each with their unique flavors and ingredients. Below are some examples of her most popular ones: 1. Seven-Fruit Haroseth The seven-fruit haroseth is a classic recipe that features a blend of seven different types of fruits, including apples, dates, pears, apricots, raisins, figs, and almonds. The fruits are chopped coarsely and mixed with honey, cinnamon, and red wine. The result is a chunky, sweet, and tangy paste that is perfect for spreading on matzo. 2. Chocolate Haroseth The chocolate haroseth is a modern interpretation of the traditional recipe that includes cocoa powder, raisins, pomegranate juice, and red wine. The cocoa powder adds a rich and luxurious chocolate flavor to the dish, while the pomegranate juice adds a tangy and slightly bitter taste. The raisins provide a chewy texture that balances the creamy consistency of the chocolate. 3. Sephardic Haroseth The Sephardic haroseth is a recipe that features roasted pistachios, almonds, cashews, and walnuts, mixed with cinnamon, apple juice, and red wine. The nuts are chopped into small pieces and mixed with the liquid ingredients, creating a thick and nutty paste that is perfect for dipping matzo. 4. Moroccan Haroseth The Moroccan haroseth is a sweet, aromatic mixture of dates, almonds, and cinnamon, mixed with honey, orange juice, and a pinch of cayenne pepper. The cayenne pepper adds a hint of spicy flavor, which balances the sweetness of the dates and honey. This dish is perfect for those who love a little bit of heat in their food. Conclusion Anne Rosenzweig has created some of the most delicious and innovative haroseth recipes that have become a staple during the Passover season. Her recipes have fostered a new appreciation for this traditional Jewish dish, bringing a new level of creativity and excitement to the table. By incorporating unique ingredients and flavors from different cultures, she has demonstrated that haroseth is more than just a simple fruit and nut paste. It is a celebration of the rich culinary history and cultural diversity of the Jewish people.
Anne Rosenzweig's haroseth recipes are a traditional Jewish dish that is commonly served during the Passover Seder. Haroseth is a mixture of chopped nuts, fruits, spices, and wine, and represents the mortar used by the Israelites in their slavery in Egypt. Anne Rosenzweig, a renowned chef and restaurateur, has shared her recipes for haroseth over the years, each with its unique twist. Here are some valuable tips to consider when making Anne Rosenzweig's haroseth recipes.

Tip #1: Use the Right Ingredients

The key to making a delicious haroseth is selecting the right ingredients. Anne Rosenzweig's haroseth recipes usually call for nuts, fruits, spices, and wine. When selecting the nuts, opt for raw or roasted nuts, as they will provide a more complex flavor than salted or coated nuts. Use fresh fruits whenever possible and chop them into small, uniform pieces for a consistent texture. Be careful when choosing the spices, as too much can overpower the dish. Finally, use a dry, fruity wine that complements the other ingredients.

Tip #2: Choose the Right Consistency

Haroseth can be made to different consistencies, depending on your preference. The traditional method calls for grinding the ingredients to a paste-like consistency. However, you can also chop the ingredients finely for a chunkier texture. Anne Rosenzweig's recipes often call for a coarse texture, where the ingredients are roughly chopped and not ground. Choose the consistency that you prefer and adjust the chopping or grinding accordingly.

Tip #3: Consider Flavor Combinations

Anne Rosenzweig's haroseth recipes often incorporate unique flavor combinations that complement the dish's sweetness. For example, one recipe calls for apples, dates, and ginger, while another uses dried figs, walnuts, and honey. Think about the flavors that you enjoy and experiment with different combinations to create a haroseth that suits your taste. Be adventurous and consider using unexpected ingredients like pomegranate seeds, apricots, or even chocolate.

Tip #4: Adjust the Sweetness

Haroseth is naturally sweet due to the use of fruits and honey. However, some recipes may call for more or less sweetness depending on preference. Anne Rosenzweig's recipes typically call for minimal sugar or honey, as the natural sweetness of the fruit is enough. Taste the mixture as you go and add sweeteners as needed. Remember that the sweetness will develop over time, so make sure to account for that when tasting your haroseth.

Tip #5: Store Properly

Haroseth can be made ahead of time and stored in the refrigerator until ready to serve. To prevent the haroseth from drying out, cover it with plastic wrap or store in an airtight container. Stir the haroseth before serving to redistribute the juices and flavors. Some recipes may last longer than others, so always check the recipe for guidelines on how long you can store the haroseth.

Tip #6: Pair with Complementary Foods

Haroseth is usually served as a condiment alongside matzah during the Passover Seder. To enhance the flavors of the haroseth, consider pairing it with complementary foods. For example, a nutty haroseth pairs well with roasted meats or vegetables, while a fruity haroseth complements cheese or crackers. Be creative and experiment with different combinations to find a pairing that you enjoy.

Conclusion

Anne Rosenzweig's haroseth recipes are a delicious addition to any Passover Seder. By using the right ingredients, selecting the proper consistency, considering flavor combinations, adjusting the sweetness, storing correctly, and pairing with complementary foods, you can create a haroseth that is tailored to your taste. Remember to experiment and have fun with the recipe, as haroseth can be made in various ways to suit different preferences.

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