Newsgroups: rec.humor.jewish
From:
oldbear@arctos.com (The Old Bear)
Subject: Something
Different for Valentines Day
Date: Sun, 11 Feb
2001 20:20:31 -0500
Well, it's that time
of year again -- so here goes my second annual
rec.humor.jewish helpful Valentines Day post:
Planning to send
your true love a dozen roses for Valentines Day
but unsure whether the gesture will be seen as extravagant
and
trite?
Well, this year
forget the dozen roses. Give your
sweetie something
different, something sweet, and something which will prove useful
in only a few short weeks.
That's right, this
year send.... A DOZEN HAROSETS....
1. BASIC HAROSET
8-10 large apples
10-12 ozs. chopped pecans,
almonds and/or walnuts
1 1/2 cup sweet wine
1 tbsp. cinnamon
4 tbsp. sugar, or to taste
Peel, core and
coarsely chop apples. Add nuts, wine,
cinnamon and
sugar. If sweeter
taste is desired, add additional sugar.
Source: The Cookbook
for All Seasons from the
Sisterhood of
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2. YEMENITE HAROSET
1/2 lb. pitted dates
1/4 lb. raisins
4 dried figs
1 1/2 c. Sweet wine
1/4 lb. walnuts
1/4 lb. almonds
2 Tbsp. Sesame seeds
1/2 tsp. cumin
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. cardomom
Place fruits in food
processor or blender. Finely chop. Add 1/2 cup of the wine. Mix again, at low
speed. Add remaining ingredients
and mix at low speed until nearly smooth. Refrigerate.
Yield: 8 servings
Source: Clipping
from the
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3. DESSERT HAROSET
FROM ERETZ YISROEL
2 chopped apples
6 mashed bananas
1 juiced and grated lemon
1 juiced and grated orange
1-1/4 cup chopped dates
4 teaspoons chopped candied orange peel
Nuts
1 cup red wine
Matzah meal
2 teaspoons cinnamon
Sugar
Blend the fruits and
nuts. Add wine. Add as much matzah meal as the
mixture will take and still remain soft. Add cinnamon and
sugar to taste. Mix well and chill before serving.
Source: Shayla (bkosky@kosky.com)
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4. SYRIAN HAROSET
10 large pitted dates
1/2 cup golden raisins
1/2 teaspoon ground cinnamon
1/2 orange, zest and juice
1/2 cup sweet Passover wine
1 cup chopped walnuts
Makes about 1 cup.
Combine all the
ingredients except the nuts in a saucepan and heat until the dates absorb the
liquid and begin to get mushy, about 5
to 10 minutes. Remove from heat and mix in nuts. Let cool
for several hours to absorb liquid and ripen flavor. Mash with a fork until
the mixture resembles a thick paste. Spread on matzoh and enjoy.
Yield: 1 cup
Source: old clipping
from the
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5. PERSIAN HAROSET
25 dates, pitted and diced
1/2 c unsalted pistachios
1/2 c almonds
1/2 c golden raisins
1 1/2 peeled apples, cored and diced
1 pomegranates
1 orange, peeled and diced
1 banana, sliced
1/2 c sweet red wine, to 1 cup
1/4 c cider vinegar
1/2 tbsp cayenne
1 tbsp ground cloves
1 tbsp ground cardamom
1 tsp cinnamon
1 tbsp black pepper
Combine all the
fruits and nuts. Add the wine and vinegar until a pasty consistency is
achieved. Add the spices and blend well.
Adjust seasonings.
Yield: 5 cups
Source: Mohtaran Shirazi by way of Joan
Nathan
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6. SEVEN-FRUIT
HAROSET FROM
8 oz unsweetened coconut
8 oz chopped walnuts or:
8 oz grated almonds
1/4 c sugar
1 tbsp cinnamon
8 oz raisins
8 oz dried apples
8 oz dried prunes
8 oz dried apricots
8 oz dried pears
4 oz cherry jam
sweet red wine
Combine everything
except the jam and wine in a pot. Cover with water and simmer over low heat.
Periodically, add small amounts of
water to prevent sticking. Cook at least 90 minutes. When it
is cohe sive, stir in the
jam and let stand until cool. Add enough sweet
wine to be absorbed by the haroset
and chill.
Yield: 5 cups
Source: Joan Nathan
in "The Jewish Holday Kitchen"
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7. SEPHARDIC HAROSET
1/2 cup grated coconut
1/2 cup ground walnuts
1/4 cup sugar
2 teaspoons cinnamon
1 cup raisins
1 cup dried apricots
1/2 cup prunes
1/2 cup dried pears
12 ounce jar cherry preserves
1/3 cup
Mix coconut,
walnuts, sugar and cinnamon. Chop
the dried fruits. Combine the two mixes and place in a pot, cover with water.
Simmer uncovered,
stirring occasionally with a wooden spoon, for approximately 1 hour. When the
mixture begins to thicken and
come together, stir in the cherry preserves. Remove from
heat; add the wine and let cool.
Source: Zell Schulman in "Something Different for
Passover"
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8. LARRY BAIN'S
BUBIE'S HAROSET
1/2 lb walnuts
1/4 lb dried apricots
1/4 lb dried prunes, without pits
3 peeled apples, cored and quartered
1 lg navel
oranges, with skin, quartered
1/2 c sweet wine
2 tbsp brandy
1/2 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp nutmeg
1 tbsp lime juice
2 tbsp matzo meal, or as needed
Using the steel
blade of a food processor, chop very fine, but not to a paste, the walnuts,
apricots, prunes, dates, apples and orange.
Add the wine,
brandy, cinnamon, cloves, nutmeg and lime juice. If
needed, add enough matzo meal to make a mortar-like
consistency.
Yield: 6 cups
Source: Larry Bain
via Joan Nathan's "Jewish Holday Kitchen"
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9. VENETIAN CHAROSET
1+1/2 cups chestnut paste
1/2 cup pine nuts
10 ounces dates, chopped
Grated rind of one orange
12 ounces figs, chopped
1/2 cup white raisins
2 Tbs poppy
seeds
1/4 cup dried apricots
1/2 cup chopped walnuts
1/2 cup brandy
1/2 cup chopped almonds
honey to bind
Combine all
ingredients, gradually adding just enough brandy and honey
to make the mixture bind. Other Italian Haroset recipes include mashed
up bananas, apples, hard-boiled eggs, crushed matzah, pears, and lemon.
Source: Maxine Wolfson
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10. ASHKENAZIC
APPLE-NUT HAROSET
6 peeled apples, coarsely chopped
2/3 c chopped almonds
3 tbsp sugar, or to taste
1/2 tsp cinnamon
grated rind of 1
lemon
4 tbsp sweet red wine
Combine all, mixing
thoroughly. Add wine as need. Blend to desired texture- some like it coarse and
crunchy, others prefer it ground
to a paste. Chill.
Yield: Makes 3 cups.
Source: Joan Nathan
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11. PROCESSOR
SEPHARDIC HAROSET
1/2 cup grated coconut
1/2 cup ground walnuts
1/4 cup sugar
2 tsp. cinnamon
1 cup raisins
1 cup dried apricots
1/2 cup dried apples
1/2
cup dried prunes
1/2 cup dried pears
12 oz. jar cherry preserves
1/2 cup
Processor
method: 1. Insert metal blade. Combine
coconut, walnuts,
sugar, and cinnamon with 2 0r 3 pulses. Add diced fruits and
chop
with 3 or 4 pulses, until mixture is in medium sized pieces.
2. Place in a
4-quart pot, adding water to cover. Simmer uncovered,
stirring occasionally with a wooden spoon, for approximately one
hour. When mixture begins to thicken and come
together, stir in
cherry preserves.
Remove from heat, ass wine and let cool.
Conventional method:
1. Mix coconut, walnuts, sugar, and cinnamon
together. Chop dried
fruit with a grinder or in a chopping bowl.
Proceed to step 2
above.
Yield: about 3 cups
Source: Zell J. Schuman's "Something
Different for Passover"
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12.
1 large avocado, peeled and diced
juice of 1/2
lemon
1/2 cup sliced almonds
1/3 cup raisins
4 seedless dates
2 figs or prunes
1 whole orange, peel and sections
2 tbsp. apple juice
2 tbsp. matzo meal
Toss the avocado and
lemon juice in a bowl. Set aside. In a
processor or blender, place the almonds, raisins, dates, and
figs. Process until
coarsely shopped. Add the orange peel
and orange sections and process briefly to combine. Add the
avocado and process just 1 or 2 seconds more. Transfer the
mixture to a glass bowl and gently fold in the apple juice and
the matzo meal. Cover
with plastic wrap and chill in the
refigerator.
Yield: 3 cups
Source: Judy Zeidler's "The Gourmet Jewish Cook"