Classiceuropeanharosetcharosetforpassover 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-CHERRY HAROSET/CHAROSET FOR PASSOVER

Steps:

• Core apples and cut into chunks, no need to peel.
• Place in food processor and chop coarsely.
• Add cherries, ground almonds and cinnamon. Process to coarsely chop cherries.
• Transfer to a bowl.
• Stir in honey to taste and red wine to moisten.
• Serve at room temperature.

CLASSIC EUROPEAN HAROSET /CHAROSET FOR PASSOVER

Steps:

• Chop the apples by hand into little pieces.
• Mix all ingredients.
• Store in refrigerator in a covered container for up to 3 days.
• Enjoy on matzoh.

ITALIAN HAROSET/CHAROSET FOR PASSOVER

Steps:

• Chop dates, apples and walnuts and make the whole orange sections into fine pieces.
• Place these in a bowl with the mashed bananas.
• Add the grape juice or wine, cinnamon, lemon juice, cloves and mix well.
• Add matzoh meal if too liquid.

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.