Larry Bains Adaptation Of His Grandmothers Haroseth Recipes

HAROSET

Steps:

• There are countless variations of this sweet Passover relish. We like a mixture of chopped apples, pistachios and dates. Pulse in a food processor with a splash of kosher wine, then add honey, sugar, cinnamon and salt to taste. Stir in lemon zest and juice.

LARRY BAIN'S ADAPTATION OF HIS GRANDMOTHER'S HAROSETH

Steps:

• Using the steel blade of a food processor or other chopper, chop very fine, but not to a paste, the walnuts, apricots, prunes, dates, apples and orange. This may be done in batches, if necessary.
• Add the wine, brandy, cinnamon, cloves, nutmeg and lime juice. If necessary, add matzoh meal to make a mortarlike consistency.

HAROSET

Steps:

• Mix apples, nuts, sugar and cinnamon together in a bowl. Add wine and mix in to thoroughly blend. Keep in refrigerator until ready to put out on the table for Passover Seder.

SEPHARDIC CHAROSET

Steps:

• In food processor, purée dates until smooth. Add bananas, raisins, wine, and date syrup and process to combine. Add walnuts, pistachios, almonds, cinnamon, allspice, ginger, nutmeg, and cloves and process until smooth. Store, covered, at room temperature until ready to serve.

APRICOT, DATE, AND PISTACHIO HAROSETH

Steps:

• Pulse nuts in a food processor until coarsely chopped. Add dried fruit and pulse until chopped. Add Sherry, zest, and spices and pulse until incorporated.

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.

PISTACHIO AND DRIED-FRUIT HAROSETH

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.

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.

HAROSETH

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.

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

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 (DRIED FRUIT AND NUT PASTE)

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.