SC - period charoset recipes for Sarah bas Mordechai

[Seton1355 at aol.com]

Here are some Period recipes and a few Sephardic recipes thown in.  The 
Sephardic Ritual food has survived more "in tact" vis a vis the MA than has 
Azkenasic foods.
Phillipa

EGYPTIAN CHAROSET
1 Lb raisins                    
1/4 C sugar
8 oz pitted dates               
1/4 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


Greek Charoset -- from Zakynthos
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.

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.


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.



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.  

Soofer Family lranian-Israeli Haroset


 
     1/3           cup  shelled pistachio nuts
     1/3           cup  unblanched almonds
     3/4           cup  cashews
     1/3           cup  hazelnuts
     3/4           cup  walnuts
  2                     pears -- peeled and quartered
  2                     red apples -- peeled and quartered
  3               cups  seedless black raisins
  1                cup  seedless golden raisins
  2 3/4           cups  dates -- pits removed
  1 1/4           cups  pomegranate juice
  3               cups  sweet red wine (about)
  1           teaspoon  cinnamon
     1/2      teaspoon  cayenne pepper -- or to taste
  1           teaspoon  ground cardamom
     1/2      teaspoon  ground cloves
  1           teaspoon  ground coriander
  1           teaspoon  cumin
  1           teaspoon  ground nutmeg
  1           teaspoon  ground ginger

This flavorful version, with so many nuts, reminds me of the Talmudic
suggestion as to the symbolism of haroset: that it represents the fruit
trees under which Jewish women slaves enticed their husbands to make love,
and thus propagated the Jewish people.

1. Roast the pistachio nuts, almonds, cashews, hazelnuts, and walnuts by
placing them in the microwave on medium power for about 5 minutes, stirring
frequently.

2. Place the roasted nuts in a food processor fitted with a steel blade and
process until coarsely ground. Add the pears, apples, raisins, and dates and
pulse until the nuts are finely ground and the fruits coarsely chopped.
Gradually add the pomegranate juice, continuing to process until thick. Add
the wine and the spices and process once more to incorporate, adjusting to
taste.

Yield: 10 cups

The Foods of Israel Today by Joan Nathan
Knopf, ISBN: 0679451072