SC - all but 2 OOP - Charoset recipes
Seton1355 at aol.com
Seton1355 at aol.com
Sun Apr 16 09:29:21 PDT 2000
*******PERSIAN CHAROSET
25 dates, pitted & sliced
1 banana sliced
1/2 C unsalted pistachio nuts
1/2 - 1 C sweet red wine
1/2 C almonds
1/4 C cider vinegar
1/2 C yellow raisins
1/2 Tbsp cayenne pepper
1 1/2 apple, peeled, & diced
1 Tbsp ground cloves
1 pomegranate
1 tsp cinnamon
1 orange, peeled & diced
1 tsp black pepper
Combine all the fruits and nuts.
Add the wineand vinegar until a sasty consistancy is reached.
Add the spices and blend well.
Makes about 5 cups
*********SEVEN FRUIT CHAROSET FROM SURINAM
8 oz. cocoanut
8 oz dried apples
8 oz chopped walnuts or almonds
8 oz dried prunes
1/4 C sugar
8 oz dried apricots
1 Tbsp cinnamon
8 oz dried pears
8 oz raisins
4 oz cherry jam
sweet red wine
Combine everything except the jam and the wine in a large, heavy pot.
Add water to cover.
Simmer over low heat, stirring occasionally.
Add samll amounts of water periodicly so that the mixture soes not stick to
the pot.
Cook for at least 90 minutes.
When the mixture holds together, stir in the cherry jam.
Let stand until cool.
Add enough sweet wine to be absorbed by the charoset.
Makes about 5 Cups
*********EGYPTIAN CHAROSET
1 Lb raisins
1/4 C sugar
8 oz pitted dates
/4 C chopped walnuts or pecans
2 Cups water
Place raisns and dates in a bowl with enough water to cover. Let stand for
one hour.
Add sugar and process mixture in a food processor or blender.
Transfer fruit mixture to a saucepan and simmer for 20 minutes, until all
liquid is absorbed.
Remove from heat, cool, transfer to a bowl and cover with chopped nuts.
***************VENETIAN CHAROSET
This delicious charoset comes from the Luzzatto family of Venice. Members of
the family have lived in Italy since 1541.
1 1/2 C chestnut paste
1/2 C pine nuts
10 oz chopped dates
grated rind of one orange
12 oz chopped figs
1/2 C white raisins
2 Tbsp poppy seeds
1/2 C chopped dried
apricots
1/2 C chopped walnuts
1/2 C brandy
1/2 C chopped almonds
honey to bind
Combine all ingredients gradually adding just enough honey and brandy to bind
mixture.
Makes 4 Cups
***************RAMBAM'S CHAROSET
This is taken from the recipe given by Moses Maimonides.
1 C pitted dates, chopped figs or raisins
2 C water
1/4 C wine vinegar
2 Tbsp fresh or 1 Tbsp dried hyssop leaves (not ground)
Pour water over fruit and let sit overnight.
Bring to a boil, reduce heat to medium low and cook, stirring frequently
until mixture forms a paste-like consistancy.
Cool
Stir in hyssop and vinegar
*********GEORGIAN CHAROSTET
(Tiblisi)
1/4 C whole cloves
1/4 C boiling water
1/4 C almonds
1/4 C hazelnuts
1/4 C walnuts
6 medium apples, cored, peeled & chopped
6 medium pears, cored, peeled and chopped about 1/3 C honey
Pour boiling water over cloves and let stand for 15 minutes.
Stain, reserving liquid.
In a food processor of nut chopper grind nuts until smooth.
Combine fruit, nuts, cloves and water and honey to taste.
*******************GREEK CHAROSET
1 1/4 cups dates -- finely chopped
3/4 cup black currants -- finely chopped
3/4 cup raisins -- finely chopped
1/2 cup almonds -- finely chopped
3 tablespoons honey
sweet red wine
Put the chopped fruit in a large bowl and cover with water. Soak overnight.
The next day simmer the fruit in the same water until it is very soft.
Remove from heat and strain, saving the liquid.
Put the fruit in a large bowl and mash it with a fork against the sides of
the bowl, adding small amounts of the liquid you have saved or, better
still, sweet red wine, to moisten.
Now mix in the honey and add the nuts.
Stir in well and chill.
****************GREEK CHAROSET -- from Ioannina
1 cup black currants -- finely chopped
1 cup raisins -- finely chopped
1 cup almonds -- finely chopped
1/2 cup walnuts -- finely chopped
1/2 cup pine nuts
cinnamon -- to taste
ground cloves -- to taste
sweet red wine
Chop and then mash in a mortar the currants and raisins.
Mix in the walnuts and whole pine nuts.
Add cinnamon and cloves to taste.
Moisten well with the wine to make a thick paste.
Makes 3 cups.
*******Greek Charoset -- from Komotini
Recipe By : The Cookbook of the Jews of Greece
Serving Size : 0 Preparation Time :0:00
Categories : Passover Sephardic
1 cup black currants -- finely chopped
1 cup raisins -- finely chopped
1 cup dates -- finely chopped and then mashed
sweet red wine
Chop all the ingredients as fine as possible. Mash them into
a paste in a mortar and moisten as necessary with the red
wine. Makes 3 cups.
The Cookbook of the Jews of Greece
Nicholas Stavroulakis
******** Greek Charoset -- from Rhodes
Recipe By : The Cookbook of the Jews of Greece
Serving Size : 0 Preparation Time :0:00
Categories : Passover Sephardic
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
1 1/4 cups dates -- finely chopped
1 large orange
1/2 cup honey or sugar
cinnamon to taste
ground cloves to taste
1/2 cup almonds -- finely chopped
1/2 cup walnuts -- finely chopped
sweet red wine -- approx. 5 oz.
Peel the orange and cut it into pieces. Remove the seeds,
add the chopped dates, and mash together into a paste. Put
the paste and honey in the top of a double boiler over
gently simmering water and stir constantly with a wooden
spoon for about 20 minutes or until it is quite thick. Add
the cloves, cinnamon, and wine, and simmer until very thick.
Remove from the heat, stir in the chopped nuts, and turn out
into a large bowl to cool. Makes 3 cups.
The Cookbook of the Jews of Greece
Nicholas Stavroulakis
*********** Greek Charoset -- from Zakynthos
Recipe By : The Cookbook of the Jews of Greece
Serving Size : 0 Preparation Time :0:00
Categories : Passover Sephardic
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
1/4 cup ground almonds
1/4 cup raisins -- mashed in vinegar
good pinch pepper
good pinch finely ground brick
Mix all the ingredients together and serve. Makes 1/2 cup.
*******CENTRAL HAROSETH
2-1/2 c. or 20 balls
Combine 2 unpeeled, cored and finely chopped apples
1 c. finely chopped walnuts
2 T. honey
1 t. cinnamon
1/4 c. sweet Passover wine
Serve in a bowl or roll into one-inch balls and arrange on a serving plate.
***********GREEK HAROSETH
Makes 2-1/2 to 3 cups
2 c. pitted dates, chopped
1/2 c. raisins, chopped
1/2 c. sweet Passover wine
1/4 c. walnuts, ground
1/2 tsp. ground ginger
Mix together and shape into balls or a mound.
Cover with plastic wrap and chill.
*******ISRAELI HAROSETH
Makes 3-1/2 cups.
Mix:
2 apples, peeled, cored and chopped
2 bananas, chopped
juice and peel of 1/2 lemon, grated
juice and peel of 1/2 oranage, grated
15 dates, pitted and chopped
1/2 c. ground peanuts or pistachio nuts
Add and blend thoroughly.
1 tsp. cinnamon
1/4 c. sweet Passover wine
5 T. matzo meal
Chill.
********SEPHARDIC HAROSETH
Makes 2-1/2 cups.
In medium saucepan, combine
1/2 c. dates, pitted
2 c. apples peeled, cored and thinly sliced
1/2 c. dried apricots, chopped in small bite size
Add water to cover.
Over high heat, bring mixture to a boil, lower heat and simmer until mixture
is tender enough to mash with a fork.
Place mixture in food processor, turning on and off until blended. DO NOT
PUREE.
Just before serving, fold in 1/2 c. chopped walnuts.
********MOROCCAN HAROSETH
Makes 6 dozen 1-inch balls (about 3 cups)
Put through the fine blade of grinder or finely grind together in food
processor
2 cups walnut pieces
1 c. blanched, slivered or whole almonds
25 pitted dates
10 large, brown dried figs
20 dried apricots
10 large, pitted prunes
1/2 c. shelled Pistachios (optional)
Mix in just enough wine to make a smooth paste that is soft and malleable.
1/2 c. sweet red Passover wine, as needed
Form one-inch balls.
If desired, sprinkle balls lightly with Ground cinnamon (optional)
Store balls in tightly covered container in refrigerator for up to two weeks.
For best flavor, let them come to room temperature before serving.
********My Mother Cha'ro'set.
Source: From my mother with love & more. My mother Devora.
1 Cup Roasted peanuts.
1 Cup Pitted dates.
1 Cup White raisins
1 Apple, peeled ,cut into small pieces.
1/4 Cup Sugar.
1 Teasp Cinnamon.
Lemon juice from one lemon.
Red sweet wine.
1 Tabl Matzo meal (optional)
In the food processor put the peanuts and work till you get crumbs.
Add all the ingredients, but the wine and work well.
Slowly add the wine till you get a nice paste.
Taste, and see if you need to add more sugar.
I added just 1 Tabl of Matzo meal to absorb some of the juice.
*************MOROCCAN HAROST BALLS WITH
DATES, RAISINS AND NUTS
Recipe courtesy of Gourmet Magazine
1 to 2 tablespoons sweet red passover wine
2 cups pitted dates
1/2 cup golden raisins
1/2 cup dark raisins
1/2 cup walnuts
Process the dates, raisins, and walnuts in a food processor until the
mixture is finely chopped and begins to stick together. Add enough wine
to make a sticky mass. Line a baking sheet with waxed paper. Drop
slightly rounded measuring teaspoonfuls of the mixture onto a lined sheet.
Roll each mound with moistened palms into hazelnut-size balls.
Refrigerate for at least 3 hours or until firm.
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