SC - I. alba-OOP for Europe

[Chris Stanifer]

Posting charoset recipes again for people's enjoyment. (hope this is not 
considered too religious - no offense ment to anyone.)  And a website for 
many more charoset recipes.
http://www.cyber-kitchen.com/rfcj/
Phillipa

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


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.