| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Venetian |
Haroset, Kosher/pare, Passover |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chestnut paste |
| 10 |
oz |
Dates, chopped |
| 12 |
oz |
Figs, chopped |
| 2 |
tb |
Poppy seeds |
| 1/2 |
c |
Chopped walnuts |
| 1/2 |
c |
Chopped almonds |
| 1/2 |
c |
Pine nuts |
|
|
Grated rind of 1 orange |
| 1/2 |
c |
Golden raisins |
| 1/2 |
c |
Chopped dried apricots |
| 1/2 |
c |
Brandy |
|
|
Honey, to bind |
INSTRUCTIONS
Combine all ingredients, using just enough honey and brandy to make
everything bind together.
Makes 4 cups.
NOTES : _The Jewish Holday Kitchen_, Joan Nathan. Schocken Books, New York:
1988. This delicious haroset recipe comes from the famous Luzzato family of
Venice. Members of the family have lived in Italy since 1541 and probably
before. names like Benedetto Luzzato, Simone Luzzato, M oses Haim Luzzato
and Samuel David Luzzato were well known to Italians from the Renaissance
to the Enlightenment as authors, professors and rabbis. Francis Luzzato of
Washington DC works for the Peac e Corps and is a keeper of family
traditions; this is his family's recipe.
Recipe by: Joan Nathan Posted to MC-Recipe Digest V1 #536 by "Master Harper
Gaellon" <gaellon@inch.com> on Mar 22, 1997
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