Tuesday, April 19, 2011


Plan your Seder feast with this week's cookbook, Jewish Holiday Cookbook by Joan Nathan

Seven days shall ye eat unleavened bread; howbeit the first day ye shall put away leaven out of your houses; for whosoever eateth leavened bread from the first day until the seventh day, that soul shall be cut off from Israel. Exodus 12:15

"Haroset, the blend of fruits and nuts symbolizing the mortar which our forefathers used to build pyramids in Egypt, is on of the most popular and discussed ritual foods at the Seder. The fruit and nuts found in almost all haroset" recipes refer to two verses in the Song of Songs closely linked with the spring season: 'Under the apple-tree I awakened thee' (8:5) and 'I went down into the garden of nuts.' (6:11) The red wine recalls the Red Sea, which parted its waters for the Jews.

The real purpose of the haroset is to allay the bitterness of the maror (bitter herbs) required at the Seder."

Egyptian Haroset

1 pound raisins
8 ounces pitted dates
1/4 cup sugar
1/4 cup chopped walnuts or pecans

1. Place the raisins and dates in a bowl with enough water to cover. Let stand for 1 hour.

2. Add the sugar. Whirl the mixture in a blender, a few spoonfuls at a time. Or divide the mixture in thirds and place in a food processor.

3. Transfer the chopped fruits to a heavy saucepan and let simmer over low heat until the fruits are cooked and the liquid absorbed. It should take about 20 minutes.

4. Remove from the heat and place in a jar. When cool, sprinkle with chopped nuts.

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