| 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 |
ts |
Cinnamon |
| 1/2 |
ts |
Ground cloves |
INSTRUCTIONS
1. 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.
2. 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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