[Sca-cooks] charoset

[Susan Lin]

I have made this before - I used to teach religious school and I made it
for my 7th graders when I taught:  Jewish Food Traditions.

Did you add the vinegar to the recipe?  It's not supposed to go into the
charoset but to be sprinkled on top.  If it is too soupy then strain it as
Guenievre suggested and then add some additional nuts and dates - it should
be sticky but not soupy.  Then moisten your hands and roll into balls, roll
in the sugar and put in a dish and sprinkle the vinegar over - it is a very
interesting taste.

Shoshanah

On Tue, Aug 28, 2012 at 5:41 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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