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Martha's Haroset with Joan

MyCookbook Recipe Database
MyCookbook Member: MarthasArchive
Recipe Category: Holiday
Recipe Preparation Level: moderate
    At the Passover seder, the springtime feast that ritualistically
    reenacts the Jewish exodus from Egyptian slavery, food takes a
    paramount role in telling an age-old story: Bitter herbs
    represent the harshness of slavery. Salt water indicates tears,
    eggs stand for fertility, and shank bones for the miracle of
    deliverance. There is even a sticky fruit-and-nut mixture called
    haroset to symbolize the bricks and mortar with which the slaves
    worked. Joan Nathan, author of “Jewish Cooking in America,”
    prepares several different versions of haroset each Passover. She
    likes to include halek, the oldest haroset recipe made from a
    reduction of dates strained through muslin; American haroset, a
    mixture of apples, nuts, and sweet wine; and Sephardic
    seven-fruit haroset, which she prepares with Martha.

    Makes about 6 cups

    1 1/3 (4 ounces) cups unsweetened, shredded coconut
    1 cup (4 ounces) walnuts, coarsely chopped
    3/4 cup (4 ounces) raisins
    1 3/4 cups (4 ounces) dried apples, coarsely chopped
    3/4 cup (4 ounces) dried prunes, coarsely chopped
    1 cup (4 ounces) dried pears, coarsely chopped
    2 tablespoons sugar
    1 1/2 teaspoons ground cinnamon
    2 tablespoons Kosher-for-Passover cherry jam
    1/4 cup sweet red Kosher wine, such as Manischewitz
    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.

    Makes about 5 cups

    6 large apples, such as Granny Smith, Fuji, or Jonathan, cored and
    1/2 cup coarsely chopped pecans
    1/4 cup sweet red Kosher wine, such as Manischewitz
    2 tablespoons sugar, or to taste
    1 teaspoon ground cinnamon, or to taste
    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.

    These recipes have been adapted from “The Jewish Holiday Kitchen” by
    Joan Nathan. Copyright 1988 by Joan Nathan. All rights reserved under
    International and Pan-American Copyright Conventions. Published in
    the United States by Schocken Books Inc., New York, and
    simultaneously in Canada by Random House of Canada Limited,
    Toronto. Distributed by Pantheon Books, a division of Random House
    Inc., New York.


    Joan Nathan
    Cookbook author and host, Jewish Cooking with Joan Nathan on PBS

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