[Sca-cooks] FW:request for recipe(s)

[Elaine Koogler]

I don't have it handy, but there was a great Charoset recipe published in a
TI a number of years ago...

Kiri
----- Original Message -----
> As to the original request: you might consider some variation on
> Charoset, which appears on every Seder table, but varies greatly with
> your background. It represents the mortar which the Hebrews made to hold
> the bricks together as they built Pharaoh's cities. It traditionally
> includes fruit, nuts and a bit of wine - which choices exactly varies
> from place to place. Many of these are "period-oid", especially the ones
> from the Mid-East. All of these are from Claudia Roden's "The Book of
> Jewish Food".
>
> Turkish Haroset
> 2 sweet apples weighing a total of 1/2 lb, peeled and chopped small
> 1/2 lb pitted dates
> 1 cup raisins
> juice and grated zest of one orange
> 1 cup sweet red Passover wine
> 2-4 tbsp sugar or to taste
> 2 oz walnuts, coarsely chopped
>
> Cook everything except the sugar and walnuts over low heat until soft
> and mushy and the liquid has reduced. Sweeten to taste. Puree to a paste
> (blender, food processor or by hand) and sprinkle with walnuts.
>
> Egyptian Haroset
> 1/2 lb pitted dates, chopped
> 1/2 lg yellow raisins or sultanas
> 1/2 c sweet red Passover wine
> 1/2 c walnuts, coarsely chopped
>
> Heat dates, sultanas and wine over low heat, stirring occasionally,
> until it becomes mushy. Cook until thickened into a soft paste. Pour
> into a bowl and sprinkle with walnuts.
>
> Italian Haroset
> 3 apples, sweet or tart
> 2 pears
> 2 cups sweet wine
> 1/3 c pignoli
> 2/3 c ground almonds
> 1/2 lb pitted dates, chopped
> 3/4 c yellow raisins or sultanas
> 4 oz prunes, pitted and chopped
> 1/2 c sugar or honey, or to taste
> 1 tsp cinnamon
> 1/2 tsp ground ginger
>
> Peel and chop apples and pears finely. Put everything in a pot and cook
> over low heat, stirring occasionally, until everything is very soft. Add
> water if it becomes too dry.
>
> Piedmontese Haroset (very unusual and different)
> 1/2 c cooked chestnuts
> 2/3 c blanched almonds
> 2 hard-boiled egg yolks
> juice and grated zest of one orange
> 3/4 c sweet red Passover wine
> 1/3 c sugar or to taste
>
> Boil the chestnuts a minute or two and drain. Grind the almonds fine in
> the food processor, the add the rest of the ingredients, including the
> chestnuts, and blend to a paste.
>
> My Grandmother's (z"lt) Haroset
> 3 sweet apples, peeled
> 1/2 c walnuts, chopped coarsely
> 1/2 c or more sweet red Passover wine
> lots of cinnamon (to taste)
>
> Put everything in the bowl of a mezzaluna, and chop until it's all
> equally fine but not pasty.
>
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