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Home Cooking 11

Haroseth!! Tell Me About Yours, I'll Tell You About Mine!!

mamachef | Mar 29, 201210:20 AM

I'm always looking for tweaks and variations on both Sephardic and Ashkenazi versions of yummy edible metaphorical mortar. Having been raised on the mealy version with Red Delicious apples and walnuts, it's definitely a nostalgia trip but one that I tried hard to avoid. Here's one I've been making for a few years. Got one for me?

Pistachio and Dried-Fruit Haroseth
1/1/2 c. unsalted pistachios
1/2 c. chopped pitted dates
1/2 c. chopped dried cherries or craisins
1/2 c. chopped dried apricots
1/4-1/3 c. KFP sweet wine
1/4 c. pomegranate juice
2 T. honey
1/1/2 t. lemon juice
1 t. orange zest
1 t. ground cinnamon
1/4 t. nutmeg
dash salt
Toast nuts in heavy medium skillet over medium heat until lightly browned and fragrant, 4-5 minutes. Set aside to cool, and then chop roughly. Combine all fruits with wine and juice in bowl, and let marinate at least 15 minutes, giving the occasional stir. Mix in final ingredients and pistachios. Cover tightly and chill. Can be made a day ahead, and is better if you do!! (You can also give this a quick whiz in the processor but it makes too pasty a texture for my family's taste.)
Good stuff. Good Pesach, y'all.

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