Creator and Director – Eric Slatkin
Culinary Producer – Sonya Masinovsky
Culinary Assistant – Ellie Bowman
Music: Tantz Freylekh – Sasson
HAROSET 3 WAYS
Eastern European Haroset (Ashkenazi)
3 large apples (sweet and tart like Fuji, Pink Lady, Gala), peeled and diced fine
1 cup walnuts, chopped fine
2-3 tablespoons honey or sugar
1½ teaspoons ground cinnamon
½ cup sweet red wine
Peel, core and dice the apples fine. You want small pieces of apple that can easily be scooped up with matzo.
Chop the walnuts very fine; it’s ok if some pieces are uneven and you have some “dust” from the chopped nuts.
In a bowl, combine the apples and walnuts. Top with honey and cinnamon, toss until well combined. Finally, add the wine. Mix until the wine coats all of the fruit and nuts.
You can cover this and allow it to rest at room temperature until ready to serve, or you can chill it in the fridge for several hours or overnight before serving. Haroset often tastes better the next day after it is made.
Northern Italian Haroset
Adapted from Cucina Abraica, by Joyce Goldstein
1 cup (150 g) cooked/canned chestnuts
1 cup almonds
1 cup pitted Medjool dates or other soft plump dates
½ cup dried figs
2 tablespoons poppy seeds
juice and zest of one large orange
¾ cup sweet wine, or more if necessary
Add the chestnuts and almonds to a food processor. Pulse until the nuts are coarsely chopped but have not turned into a paste. Add the rest of the ingredients to the food processor and process until the mixture resembles a coarse paste. [If you do not have a food processor, mince all of the ingredients fine. Add them to a bowl.] If the mixture has a hard time coming together, or seems to “dry” add