American Haroset
Adapted by StarChefs.com
JEWISH COOKING IN AMERICA (Alfred A. Knopf, 1998)
Yield: About 5 cups
On the Seder plate and as a side dish.
Haroset is a very important part of the traditional Seder plate. It is the fruit and nut mixture that symbolizes the bricks and mortar with which the Jews worked as slaves in Egypt.
Joan explains that this is the most common haroset made in the United States. What makes it American is the pecans rather than the walnuts or almonds used in Europe.Joan Nathan
Haroset is a very important part of the traditional Seder plate. It is the fruit and nut mixture that symbolizes the bricks and mortar with which the Jews worked as slaves in Egypt.
Joan explains that this is the most common haroset made in the United States. What makes it American is the pecans rather than the walnuts or almonds used in Europe.Joan Nathan
INGREDIENTS:
6 large apples
2 tablespoons sugar (about)
1 teaspoon cinnamon
1/4 cup sweet wine
One-half cup chopped pecans
METHOD:
1. Core and quarter the apples.
2. Put the apples in a food processor with the remaining ingredients. Process in pulses, leaving a bit of a crunch to the mixture. Adjust the seasoning.
Tip: This is very similar to the recipe that Doralee Patinkin Rubin, mother of actor/singer Mandy Patinkin, makes at Passover with her grandson. Change and/or add the ingredients here: 2 tablespoons sugar or honey (about); one-half teaspoon ground cloves; one-half ground ginger; 1 cup chopped pecans.
