Haroseth Recipes
HAROSET
Steps:
- There are countless variations of this sweet Passover relish. We like a mixture of chopped apples, pistachios and dates. Pulse in a food processor with a splash of kosher wine, then add honey, sugar, cinnamon and salt to taste. Stir in lemon zest and juice.
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
ASHKENAZI CHAROSET
Try this simple recipe for ashkenazi charoset, a symbolic food eaten during Jewish Passover celebrations. Chop by hand or use a food processor for a smooth texture
Provided by Victoria Prever
Time 25m
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4. Toast the walnuts until dark and fragrant, about 7-10 mins, taking care not to burn them. Allow to cool, then chop finely.
- Peel, core and finely chop the apples. Mix with the cinnamon, lemon juice, silan (date syrup), orange zest, sweet wine or grape juice and salt. Add the cooled nuts and stir again to combine. Transfer it to a closed container and keep chilled.
Nutrition Facts : Calories 246 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.01 milligram of sodium
HAROSET
A sweetly spiced apple combination that is a must at your Passover table.
Provided by Eilenn Mintz
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Mix apples, nuts, sugar and cinnamon together in a bowl. Add wine and mix in to thoroughly blend. Keep in refrigerator until ready to put out on the table for Passover Seder.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 23.1 g, Fat 19.5 g, Fiber 5.3 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 0.9 mg, Sugar 16.1 g
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
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
HAROSET FOR PASSOVER
Sweet and tasty Haroset is made with apples, cinnamon, honey and sweet wine. Serve chilled or at room temperature.
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Place the apples and walnuts into a large bowl. Mix together the cinnamon and sugar; sprinkle over the apples. Stir in the honey and sweet wine. Serve immediately, or refrigerate until serving.
Nutrition Facts : Calories 241.3 calories, Carbohydrate 28.1 g, Fat 13.3 g, Fiber 4.8 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 3.2 mg, Sugar 20.2 g
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
HAROSETH
Steps:
- Pulse together figs, apricots, and dates in a food processor until finely chopped, then transfer to a bowl and stir in walnuts and wine. Sprinkle spices evenly over mixture and stir until combined well.
HAROSETH
Provided by Marian Burros
Categories dinner, dessert
Time 1h30m
Yield About 8 cups
Number Of Ingredients 10
Steps:
- Combine coconut, almonds and 1 1/2 cups of water. Stir well and cook over medium heat until mixture begins to thicken.
- Stir in all the dried fruits and cinnamon. Continue cooking over medium-low heat, adding additional water as mixture thickens.
- After about 45 minutes stir in the cherry preserves. Cook approximately 15 minutes longer, until the coconut has softened and mixture is extremely thick.
- Cool about 15 minutes and stir in the wine. The mixture should be moist and thick.
- Refrigerate until serving. After the haroseth has been refrigerated it often needs additional wine to remoisten it. Serve at room temperature.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 5 grams, Carbohydrate 52 grams, Fat 11 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 15 milligrams, Sugar 37 grams, TransFat 0 grams
HAROSETH (DRIED FRUIT AND NUT PASTE)
Provided by Melissa Roberts
Categories Food Processor Nut Side Passover Vegetarian Dried Fruit Raisin Apple Apricot Tree Nut Almond Walnut Port Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 3 servings
Number Of Ingredients 9
Steps:
- Pulse toasted nuts in a food processor until coarsely chopped.
- Add dried fruit, zest, and spices and pulse again until chopped.
- Add Port and pulse until all ingredients are chopped and combined into a coarse paste.
- Transfer to a bowl and stir in raisins.
JOAN NATHAN'S HAROSETH
The Jewish food maven Joan Nathan serves this haroseth at her family's Passover gatherings. More than any other Jewish dish, this sweet blend of fruit and nuts - a mixture that symbolizes the mortar with which the Israelites laid bricks during their enslavement in Egypt - varies wildly depending on the availability of ingredients. The Nathan family version resembles a Moroccan haroseth rather than the popular American version made with apples, nuts and sweet wine.
Provided by Joan Nathan
Categories appetizer, side dish
Time 15m
Yield About 6 dozen haroseth
Number Of Ingredients 4
Steps:
- Grind the raisins and 1 1/2 cups of the almonds together in a meat grinder (see tip). Set aside in a bowl.
- Grate the apple into the raisins and almonds and add the cinnamon. Mix well to combine.
- Using your hands, press the mixture into 1-inch balls. Using the remaining almonds, press 1 into each haroseth. There will be lots of haroseth left over; serve in bowls at the table during Passover.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 4 grams, TransFat 0 grams
CHAROSET
A simple recipe for this traditional Passover staple. I always make a great deal extra to munch on for days! Mixture will turn the appropriate shade of brown to look like the mortar which it represents. You can substitute sugar for the honey, if desired.
Provided by Brenwol
Categories Side Dish
Yield 10
Number Of Ingredients 5
Steps:
- Mix apples, walnuts, grape juice, honey, and cinnamon together in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, 8 hours to overnight.
Nutrition Facts : Calories 97.7 calories, Carbohydrate 7 g, Fat 7.8 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 0.7 g, Sodium 0.7 mg, Sugar 4.9 g
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