Best Haroseth With Chestnuts Pine Nuts Pears And Dried Fruits Recipes
JOAN NATHAN'S HAROSETH
The Jewish food maven Joan Nathan serves this haroseth at her family's Passover gatherings. More than any other Jewish dish, this sweet blend of fruit and nuts - a mixture that symbolizes the mortar with which the Israelites laid bricks during their enslavement in Egypt - varies wildly depending on the availability of ingredients. The Nathan family version resembles a Moroccan haroseth rather than the popular American version made with apples, nuts and sweet wine.
Provided by Joan Nathan
Categories appetizer, side dish
Time 15m
Yield About 6 dozen haroseth
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 4 grams, TransFat 0 grams
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
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.
PEAR HAROSETH WITH PECANS AND FIGS
A recipe for chopped fruits and nuts, with wine and honey.
Provided by Joan Nathan
Categories side dish
Time 1h10m
Yield About 4 cups
Number Of Ingredients 8
Steps:
- In a glass or ceramic bowl, lightly toss the pecans, figs, pears and apple.
- Add the cinnamon, honey, wine, lemon zest and juice. Toss lightly to blend well. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 11 grams, Carbohydrate 37 grams, Fat 12 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 4 milligrams, Sugar 27 grams
APPLE AND WALNUT HAROSETH
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
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
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
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