Best Joan Nathans Haroseth Recipes

PROVENçAL HAROSETH 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.

APPLE AND WALNUT HAROSETH

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.

HAROSETH

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.

JOAN NATHAN'S SEVEN FRUIT HAROSET

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.
• May be made ahead of time.
• Store in an airtight container in the refrigerator for up to 3 days.

ANNE ROSENZWEIG'S HAROSETH

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.