SC - CHAROSET RECIPES
Seton1355 at aol.com
Seton1355 at aol.com
Fri Mar 16 15:47:35 PST 2001
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.
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