search
Loading
|  home | feedback | help          
StarChefs
 
2006
2004
2001
 
 
 


American Haroset
by Joan Nathan

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.

  • 6 large apples
  • 2 tablespoons sugar (about)
  • 1 teaspoon cinnamon
  • 1/4 cup sweet wine
  • One-half cup chopped pecans

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.

Yield: About 5 cups

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.

 


Adapted from
JEWISH COOKING IN AMERICA
(Alfred A. Knopf, 1998)

 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy