philosophe
Distinguished Member
- Joined
- Oct 20, 2004
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What are you cooking for Passover this year? I have abandoned the Askenazic classics I grew up with in favor of Italian and Sephardic recipes.
My favorite haroset is the Luzzato family recipe, via Joan Nathan:
Venetian Haroset
• 1 1/2 cup chestnut paste
• 10 ounce dates, chopped
• 12 ounce figs, chopped
• 2 tablespoon poppy seeds
• 1/2 cup chopped walnuts
• 1/2 cup chopped almonds
• 1/2 cup pine nuts
• grated rind of 1 orange
• 1/2 cup golden raisins
• 1/2 cup chopped dried apricots
• 1/2 cup brandy
• honey, to bind
Combine all ingredients, using just enough honey and brandy to make everything bind together. Makes 4 cups.
My favorite haroset is the Luzzato family recipe, via Joan Nathan:
Venetian Haroset
• 1 1/2 cup chestnut paste
• 10 ounce dates, chopped
• 12 ounce figs, chopped
• 2 tablespoon poppy seeds
• 1/2 cup chopped walnuts
• 1/2 cup chopped almonds
• 1/2 cup pine nuts
• grated rind of 1 orange
• 1/2 cup golden raisins
• 1/2 cup chopped dried apricots
• 1/2 cup brandy
• honey, to bind
Combine all ingredients, using just enough honey and brandy to make everything bind together. Makes 4 cups.