Venetian Haroset Recipes

HAROSETH VENEZIANO - VENETIAN STYLE HAROSET

Steps:

• Combine the prepared fruits and nuts, add the orange juice, orange rind, and Liquor. Mix together well, the dates will break down to a paste like consistency and act to bind the mixture.
• Once thoroughly combined, begin to add the honey starting with ½ cup. The amount you need will depend upon the plumpness of the fruit, especially the dates. You want a paste that holds together nicely and can be taken easily with a spoon. Additional honey may be added once the mixture sits for a day or two.
• Cover and refrigerate until needed.

VENETIAN JEWISH CHAROSET FOR PASSOVER

Steps:

• Combine all ingredients gradually adding just enough honey and brandy to bind mixture.

NIGELLA LAWSON'S HAROSET FROM THE VENETIAN GHETTO

Steps:

• Crumble the chestnuts into a pan, and add the sultanas. Then chop, or cut up roughly using scissors, letting them drop into the pan as you go, the dried figs, dates and apri­cots. Quarter, core and then roughly chop the apple (I don't bother to peel it), and add along with the rest of the ingredients. These look beautiful before they merge in the heat, as you can see to the right. Stir well, bring to the boil and then lower the heat, partially cover, and cook for 1 -1½ hours, until everything coheres in a dense sticky mass. Pack into a jar or jars.

JOAN NATHAN'S HAROSETH

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.

VENETIAN HAROSET

Steps:

• Combine all ingredients, gradually adding just enough brandy and honey to make the mixture bind. Other Italian Haroset recipes include mashed up bananas, apples, hard-boiled eggs, crushed matzah, pears, and lemon.

"FUDGY" HAROSET BROWNIES

Steps:

• Preheat the oven to 180C (350F). Lightly butter an 8-inch square baking pan. Line the pan with foil and butter the foil.
• In a medium bowl, mix the ground walnuts, potato starch and salt.
• In a large mixing bowl using a hand-held mixer, or in a stand mixer, beat the butter until it is smooth. Add the oil and the brown sugar; beat until the mixture is smooth and fluffy. Add the eggs, one by one, beating thoroughly on high speed after each one. Add 4 tablespoons of the ground walnut mixture and beat over low speed. Using a wooden spoon, stir in the remaining ground walnut mixture. Stir in the haroset and chocolate pieces.
• Transfer the batter to the pan and spread it in an even layer. Sprinkle the chopped walnuts and pat them lightly so they adhere to the batter. Bake until the top browns lightly and a wooden pick inserted into the center comes out nearly clean, 18 to 22 minutes; if the wooden pick comes out chocolaty, test again. Cool the brownies in the pan on a rack.
• Turn the brownies out gently onto a plate, then onto another plate or a cutting board so that the walnuts are on top. Using a sharp knife, cut it carefully into 16 bars. Serve at room temperature.