SC - haroset balls for Passover

[Seton1355 at aol.com]

Hi Everybody!
	I just got a wonderful new book called:
A Drizzle of Honey, The Life and Recipes of Spain's Secret Jews, 
by David M. Gitlitz and Linda Kay Davidson.  
St. Martin's Press       1999
(I got it from Amazon.com)
<A HREF="http://www.amazon.com/exec/obidos/ASIN/0312198604/qid=921094173/002-7
510346-0670226">Click here: Amazon.com: A Glance: Drizzle of Honey: The L...
</A> 
http://www.amazon.com/exec/obidos/ASIN/0312198604/qid=921094173/002-7510346-06
70226

The title kind of says it all.  In honor of upcoming Pesach, (Passover) here
is a charoset recipe.
**Diego Diaz Nieto's Haroset Balls**    (this recipe is from before 1594)
(makes 15 1" balls)

2 pples cored, and finely diced
6 Tbsp chopped almonds
6 Tbsp chopped dates
6 Tbsp raisins
12 chestnuts, cooked and peeled
3/4 tsp cinamon
3 Tbsp sugar
5 Tbsp white vinegar

Place the diced apples, slmonds, dates, raisins, and chestnuts into an
unbreakable bowl.  With a potato masher, mash all these ingredients together.*

Add cinamon and 1 Tbsp sugar and mix well.

Place the remaining sugar in a small bowl.

With your fingers, form the charoset mixture into small balls.  
Roll them in sugar and put them on a plate

Refrigerate until serving

To serve:  
Arrange the haroset balls on a plate.  
Spoon the vinegar over them.   
Let them sit until the vinegar is absorbed

* Do not grind to a pulpy paste or they will not hold together
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================