[Sca-cooks] charoset

[Guenievre de Monmarche]

I'd try squeezing some of the liquid out through cheesecloth, and perhaps
adding a few more nuts.

That said, the rolled-into-balls presentation is interesting - I've only
ever seen charoset as something about the consistency of relish - smaller
dice than fruit salad, but not a paste. But I'm not Jewish, just end up
making it every year for a friend's Seder so I looked at a bunch of recipes
and came up with something in between.



On Tue, Aug 28, 2012 at 7:41 PM, Suey <lordhunt at gmail.com> wrote:

> I tried to copy this recipe from Gitlitz and messed it up. I think I did
> that by grinding too much.
>
> Anyway, now how can I dry it up now?
>
> I put the mixture in the frig for the night but when I check it, it is too
> liquidy to make balls like truffles.
> It is so expensive I can't throw it out.
> How can I dry it up enough to make balls out of the mass and roll them in
> powdered sugar?
> Thanks so much for your advise, I am desperate,
> Suey
>
> A Drizzle of Honey, The Life and Recipes of Spain's Secret Jews,
> by David M. Gitlitz and Linda Kay Davidson.
> St. Martin's Press 1999
> (I got it from Amazon.com)
>
> The title kind of says it all. In honor of upcoming Pesach, (Passover) here
> is a charoset recipe.
> **Diego Diaz Nieto's Haroset Balls** (this recipe is from before 1594)
> (makes 15 1" balls)
>
> 2 apples cored, and finely diced
> 6 Tbsp chopped almonds
> 6 Tbsp chopped dates
> 6 Tbsp raisins
> 12 chestnuts, cooked and peeled
> 3/4 tsp cinamon
> 3 Tbsp sugar
> 5 Tbsp white vinegar
>
> Place the diced apples, slmonds, dates, raisins, and chestnuts into an
> unbreakable bowl. With a potato masher, mash all these ingredients
> together.*
>
> Add cinamon and 1 Tbsp sugar and mix well.
>
> Place the remaining sugar in a small bowl.
>
> With your fingers, form the charoset mixture into small balls.
> Roll them in sugar and put them on a plate.
>
> Refrigerate until serving.
>
> To serve:
> Arrange the haroset balls on a plate.
> Spoon the vinegar over them.
> Let them sit until the vinegar is absorbed
>
> * Do not grind to a pulpy paste or they will not hold together
>
> A Drizzle of Honey, The Life and Recipes of Spain's Secret Jews,
> by David M. Gitlitz and Linda Kay Davidson.
> St. Martin's Press 1999
> (I got it from Amazon.com)
>
> The title kind of says it all. In honor of upcoming Pesach, (Passover) here
> is a charoset recipe.
> **Diego Diaz Nieto's Haroset Balls** (this recipe is from before 1594)
> (makes 15 1" balls)
>
> 2 apples cored, and finely diced
> 6 Tbsp chopped almonds
> 6 Tbsp chopped dates
> 6 Tbsp raisins
> 12 chestnuts, cooked and peeled
> 3/4 tsp cinamon
> 3 Tbsp sugar
> 5 Tbsp white vinegar
>
> Place the diced apples, slmonds, dates, raisins, and chestnuts into an
> unbreakable bowl. With a potato masher, mash all these ingredients
> together.*
>
> Add cinamon and 1 Tbsp sugar and mix well.
>
> Place the remaining sugar in a small bowl.
>
> With your fingers, form the charoset mixture into small balls.
> Roll them in sugar and put them on a plate.
>
> Refrigerate until serving.
>
> To serve:
> Arrange the haroset balls on a plate.
> Spoon the vinegar over them.
> Let them sit until the vinegar is absorbed
>
> * Do not grind to a pulpy paste or they will not hold together
>
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