Joan Nathans Haroseth Recipes
PERSIAN HAROSETH (HALLAQ)
Steps:
- In a large food processor, combine nuts, raisins, dates and spices. Pulse until nuts are coarsely chopped.
- Add apple, pear and bananas, and pulse until coarsely chop. Add 2 tablespoons vinegar, 1/2 cup pomegranate juice, and 1/2 cup wine. Pulse again, adding more vinegar, juice or wine to taste, as needed to make a coarse paste. Do not purée; mixture should retain some crunch.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 11 grams, Carbohydrate 52 grams, Fat 12 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 6 milligrams, Sugar 36 grams, TransFat 0 grams
HAROSETH
This recipe, adapted from Alon Shaya of Domenica Restaurant, an Italian restaurant in New Orleans, plays on traditional haroseth. Moscato wine takes the place of Manischewitz, and hazelnuts for almonds. A spin on a recipe from Mr. Shaya's mother, Joan Nathan brought it to The Times in 2011.
Provided by Joan Nathan
Categories easy, side dish
Time 30m
Yield 4 1/2 cups
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. In a medium saucepan, combine vinegar, sugar, wine, onions, apples and honey. Simmer over low heat until the onions are transparent, stirring gently so the apples retain their shape, about 15 minutes.
- While apples are simmering, combine figs, dates, apricot preserves, and lemon and orange zests and juices in a food processor. Pulse a few times until combined but not puréed. Transfer to a mixing bowl. When the apple mixture is ready, add it to the bowl and stir gently to combine; there may be excess liquid, which will gradually be absorbed into the fruit.
- Spread hazelnuts or almonds and the pistachios on a baking sheet and toast until fragrant and lightly browned, about 10 minutes. Transfer to a kitchen towel and roll the towel gently to remove the skins. Lightly chop the nuts and add to the bowl. Add salt, allspice, cardamom and cinnamon, and fold gently to mix well.
- Cover and refrigerate overnight so flavors meld. Serve cold or at room temperature.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 6 grams, Carbohydrate 57 grams, Fat 7 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 31 milligrams, Sugar 46 grams, TransFat 0 grams
APPLE AND WALNUT HAROSETH
This very classic Ashkenazi haroseth, which is a ceremonial part of the Passover Seder, is made from diced apple, toasted walnuts, a touch of cinnamon and a shower of sweet Passover wine. It's meant to represent the mortar used by the Israelites when they were slaves in Egypt. The sweeter the apples you use, the less honey you'll need to add at the end. But tart apples are nice here, too, as long as you balance their acidity. If you can't get Manischewitz or another sweet Passover wine, ruby port is a fine substitute. You can make this haroseth one day ahead and store it in the refrigerator; just mix it well before serving to reincorporate any liquid that might have seeped out of the mix.
Provided by Melissa Clark
Categories dips and spreads
Time 45m
Yield 3 1/2 cups
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Spread walnuts on a rimmed baking sheet and toast in the oven, stirring once or twice, until fragrant and golden-brown at the edges, about 10 minutes. Transfer baking sheet to a wire rack to cool.
- Finely chop the nuts and place in a large bowl. Add remaining ingredients and toss to coat. Let sit for at least 30 minutes before serving. Taste and add more honey and cinnamon, if you'd like.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 14 grams, Carbohydrate 15 grams, Fat 16 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 51 milligrams, Sugar 9 grams
LARRY BAIN'S ADAPTATION OF HIS GRANDMOTHER'S HAROSETH
Steps:
- Using the steel blade of a food processor or other chopper, chop very fine, but not to a paste, the walnuts, apricots, prunes, dates, apples and orange. This may be done in batches, if necessary.
- Add the wine, brandy, cinnamon, cloves, nutmeg and lime juice. If necessary, add matzoh meal to make a mortarlike consistency.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 13 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 3 milligrams, Sugar 26 grams, TransFat 0 grams
JOAN NATHAN'S SEVEN FRUIT HAROSET
"Jewish Cooking in America" Joan Nathan prepares several types of haroset for Passover and this one is one of her favorites.
Provided by Manami
Categories Apple
Time 1h50m
Yield 6 cups
Number Of Ingredients 10
Steps:
- Combine coconut, walnuts, raisins, apples, prunes, pears, sugar, and cinnamon in a medium saucepan.
- Add water to cover, about 6 cups.
- Bring to a boil and reduce heat to simmer.
- Cook, stirring occasionally, over medium-low heat until thick, about 1 1/2 hours.
- Add small amounts of water as necessary to prevent sticking.
- Add jam, remove from heat, and add wine.
- Stir to combine.
- May be made ahead of time.
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts : Calories 541.5, Fat 25.4, SaturatedFat 12.1, Sodium 36.2, Carbohydrate 82, Fiber 11.4, Sugar 61.2, Protein 6.1
JOAN'S AMERICAN HAROSET
Joan Nathan, author of "Jewish Cooking in America," prepares several different versions of haroset-a traditional sweet paste made with nutsand fruit-each Passover. This is one of her favorites.
Provided by Martha Stewart
Categories Holiday Planning & Ideas Passover Passover Recipes
Yield Makes about 5 cups
Number Of Ingredients 5
Steps:
- Combine apples, pecans, wine, sugar, and cinnamon in the bowl of a food processor fitted with the blade attachment. Pulse until coarsely chopped. Taste and adjust for seasoning.
HAROSETH WITH CHESTNUTS, PINE NUTS, PEARS AND DRIED FRUITS
Haroseth was served for Passover at Seders in Roman times, if not earlier, and versions exist all over the world, adapted for the fruits and nuts available. This recipe from Italy contains no spices, relying instead on a vibrant mix of fresh and dried fruit for flavor - so use the ripest and sweetest you can find.
Provided by Joan Nathan
Categories side dish
Time 45m
Yield About 4 cups
Number Of Ingredients 15
Steps:
- In a medium pot, combine all ingredients except for the chestnuts and stir to combine. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until fruit starts to break down, about 30 minutes. Stir in chestnuts.
- Transfer to a food processor and pulse in short bursts until chunky, or until desired texture is reached.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 5 grams, Carbohydrate 57 grams, Fat 6 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 63 milligrams, Sugar 36 grams, TransFat 0 grams
PROVENçAL HAROSETH FOR PASSOVER
This is a 13th-century haroseth recipe from Provence, using the Mediterranean fruits and nuts that are still available in the region. Back then, Jewish families would have saved chestnuts from the fall harvest and roasted or boiled them for this springtime Passover recipe - and then laboriously peeled them by hand - but now you can buy cooked, pre-peeled chestnuts any time.
Provided by Joan Nathan
Categories condiments
Time 15m
Yield About 5 cups
Number Of Ingredients 12
Steps:
- Place the almonds, raisins, apricots, figs, walnuts, apple, and chestnuts in the bowl of a food processor and pulse until you reach the consistency of your choice.
- Add the pine nuts and stir in the cinnamon, ginger and wine vinegar. Pulse once more, adding enough sweet wine to bind the ingredients.
- Store, covered, in the refrigerator for up to 2 weeks.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 11 grams, Carbohydrate 45 grams, Fat 13 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 74 milligrams, Sugar 27 grams, TransFat 0 grams
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