| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
|
3 |
Cups |
INGREDIENTS
| 1 |
c |
Dried currants, 4 ounces |
| 1 |
c |
Dry red wine, about |
| 1 |
c |
Blanched almonds, 4 to 5 |
|
|
ounces |
| 1/2 |
c |
Walnut pieces, 2 ounces |
| 1/2 |
c |
Pine nuts, 3 ounces |
| 1 |
c |
Pitted dates, 6 ounces |
|
|
coarsely chopped |
| 1 |
t |
Cinnamon |
| 1/2 |
t |
Ground cloves |
INSTRUCTIONS
In a medium glass or ceramic bowl, cover the currants with 3/4 cup of
the red wine and let them soak until plumped, at least 5 hours or
overnight. Preheat the oven to 350 F. Spread the almonds and walnuts
on a baking sheet and bake for 4 minutes; stir in the pine nuts and
bake for about 3 minutes longer, or until all the nuts are lightly
toasted. Let the nuts cool, then chop them. Add the nuts, dates,
cinnamon and cloves to the currants and wine and mix well. Stir in the
remaining wine if the mixture is very stiff. The haroset can be made
up to 1 day ahead. Cover but do not refrigerate. Recipe is from April
1997 Food & Wine Magazine. Posted to EAT-L Digest 12 Mar 97 by Felicia
Pickering <MNHAN063@SIVM.SI.EDU> on Mar 12, 1997
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