Best Apricot Date And Pistachio Haroseth Recipes
APRICOT-PISTACHIO CHAROSET
Provided by Adeena Sussman
Categories Fruit Juice Food Processor Fruit Nut No-Cook Passover Lemon Apricot Mint Pistachio White Wine Kosher
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- In large bowl, combine all ingredients and mix well. Wait approximately 20 minutes before serving to allow apricots to absorb liquid.
PISTACHIO AND DRIED-FRUIT HAROSETH
A passover meal wouldn't be complete without haroseth, a traditional, chutney-like condiment.
Provided by Diane Rossen Worthington
Time 30m
Yield Makes about 3 cups
Number Of Ingredients 12
Steps:
- Stir pistachios in heavy medium skillet over medium heat until lightly toasted and fragrant, 4 to 5 minutes. Set aside to cool.
- Combine dates, cherries, apricots, wine, and juice in medium bowl. Let stand 15 minutes, stirring occasionally. Mix in honey, lemon juice, orange peel, and spices. Chop pistachios; mix into haroseth. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Garnish haroseth with mint sprigs.
HAROSETH (DRIED FRUIT AND NUT PASTE)
Provided by Melissa Roberts
Categories Food Processor Nut Side Passover Vegetarian Dried Fruit Raisin Apple Apricot Tree Nut Almond Walnut Port Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 3 servings
Number Of Ingredients 9
Steps:
- Pulse toasted nuts in a food processor until coarsely chopped.
- Add dried fruit, zest, and spices and pulse again until chopped.
- Add Port and pulse until all ingredients are chopped and combined into a coarse paste.
- Transfer to a bowl and stir in raisins.
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.
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
SPICE-RUBBED CORNISH HENS WITH HAROSETH STUFFING AND SHERRY JUS
Steps:
- Preheat oven to 450°F with rack in middle.
- Whisk together spices, 2 teaspoons salt, 1 teaspoon pepper, and oil in a small bowl.
- Pat hens dry and stuff cavity of each with 1/3 cup haroseth. Place hens in a large flameproof roasting pan and rub all over with spice mixture, including underneath skin of breast meat (loosen skin gently with your fingers). Tuck wings underneath body, then secure legs together with a wooden pick or tie with kitchen string.
- Roast hens 20 minutes, then brush with pan drippings. Continue to roast, basting every 10 minutes, until juices run clear when a thigh is pierced, 25 to 30 minutes more (45 to 50 minutes total). Transfer hens to a cutting board.
- Straddle roasting pan across 2 burners and boil drippings, scraping up brown bits, 2 minutes. Carefully add Sherry (it may ignite) and boil 2 minutes (or until flames subside). Add water and boil, stirring, until sauce is slightly thickened and reduced to about 1 1/2 cups, 4 to 5 minutes. Transfer sauce to a measuring cup and let stand 1 minute, then skim off fat (or use a fat separator).
- Serve hens, halved if desired, with sauce on the side.
- What to drink:
- Yarden Galilee Cabernet Sauvignon '05
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What is Haroseth?
Haroseth, also spelled as charoset or haroset, is a type of fruit and nut relish that is commonly served during Passover Seder. The recipe may vary depending on the country or region. However, its essential ingredients include chopped fruits such as apples, dates, and figs, nuts such as walnuts, almonds, and pistachios, and sweeteners such as honey, sugar, or grape juice. Haroseth symbolizes the mud or mortar that the children of Israel used in Egypt to build the pyramids. It signifies the bitter taste of slavery and the sweet taste of freedom.The Significance of Apricot Date and Pistachio Haroseth Recipes
Apricot date and pistachio haroseth recipes are variations of the classic haroseth recipe that add a unique flavor and texture to the relish. The combination of dried apricots, dates, and pistachios creates a fruity and nutty taste that complements the traditional ingredients of the haroseth. Moreover, these ingredients have cultural and religious significance in Jewish history. Apricots are native to Armenia, a country that has a significant Jewish population. According to legend, King Solomon received apricots as a gift from the Queen of Sheba. Apricots symbolize the beauty and fertility of the land of Israel. They also represent the love between God and his people. Dates are mentioned several times in the Hebrew Bible and the Talmud. They are one of the seven species that the land of Israel is praised for. Dates symbolize sweetness, fertility, and abundance. According to tradition, dates were the only food that Adam and Eve ate in the Garden of Eden. Pistachios are a popular nut in the Middle East and have been cultivated since ancient times. In Jewish tradition, pistachios represent the matriarchs of the Jewish people – Sarah, Rebecca, Rachel, and Leah. Pistachios are also associated with wisdom and knowledge. In the Talmud, Rabbi Yochanan says that the Torah is compared to a pistachio because it has a hard shell but a soft inside.How to Make Apricot Date and Pistachio Haroseth Recipes
There are different ways to make apricot date and pistachio haroseth recipes. Here are some variations:Recipe 1: Apricot Date and Pistachio Haroseth
Ingredients:- 1 cup dried apricots
- 1 cup pitted dates
- 1 cup shelled pistachios
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup sweet red wine
- Soak the apricots and dates in hot water for 10 minutes. Drain and set aside.
- Toast the pistachios in a dry pan over medium heat for 5 minutes or until fragrant. Let cool and chop coarsely.
- In a food processor, pulse the apricots and dates until chopped but not pureed.
- Add the chopped pistachios, honey, brown sugar, and ground cinnamon. Pulse again until combined.
- Gradually add the sweet red wine and pulse until the mixture has a chunky and moist texture.
- Transfer the haroseth to a bowl and cover. Refrigerate for at least an hour to let the flavors blend.
- Serve chilled or at room temperature.
Recipe 2: Tunisian Haroseth with Pistachios and Dates
Ingredients:- 1 cup pitted dates
- 3/4 cup shelled pistachios
- 1/2 cup raisins
- 1/4 cup honey
- 1/4 cup sweet red wine
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Chop the dates and pistachios coarsely and combine them with the raisins in a bowl.
- Add the honey, sweet red wine, ground cinnamon, and ground cloves. Mix well until the mixture is moist and sticky.
- Cover and refrigerate for at least an hour to let the flavors blend.
- Serve chilled or at room temperature.
Recipe 3: Sephardic Haroseth with Apricots and Almonds
Ingredients:- 1 cup dried apricots
- 1 cup blanched almonds
- 1/2 cup honey
- 1/4 cup sweet red wine
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Soak the dried apricots in hot water for 10 minutes. Drain and chop coarsely.
- Toast the almonds in a dry pan over medium heat for 5 minutes or until golden brown. Let cool and chop coarsely.
- In a bowl, combine the chopped apricots and almonds.
- Add the honey, sweet red wine, ground cinnamon, and ground ginger. Mix well until the mixture is moist and sticky.
- Cover and refrigerate for at least an hour to let the flavors blend.
- Serve chilled or at room temperature.