Haroseth

For your next Sedar or cocktail hour, I suggest serving this incredibly simple fruit and nut spread as an amuse-bouche for your guests.  One bite and someone will certainly be asking for the recipe.

Haroseth

This recipe is courtesy of my friend Emily Nemens in the English Department at LSU.  I was so wowed by Emily’s Haroseth that I asked for it twice this year until finally making a point to prepare this spread for readers.  Emily adapted her recipe for Haroseth from Epicurious (see the original recipe here).  Although there are numerous ways to prepare this dish based on culture and regional ingredients, the version below has a beautiful sweetness undercut by a hint of spice and pepper.  Notably, the use of apricots is a unique addition to this version of Haroseth while most dishes of the African and Easter tradition commonly just call for dates and nuts.

Ingredients:

*2/3 cup mission figs

*2/3 cup apricots

*1/3 cup dates, pitted

*1 1/3 cups walnuts, chopped and toasted

*1/4 cup manischevits (can substitute 1/4 cup minus 1 tablespoon red wine plus 1 tablespoon grenadine)

*1/4 teaspoon cinnamon

*1/4 teaspoon cayenne

*1/8 teaspoon ginger

1.) In a food processor, pulse figs, apricots, and dates until finely chopped and paste-like.  Transfer to a bowl and reserve.

2.) Roughly chop walnuts and toast until slightly golden brown (about 3-5 minutes).  Cool and add to fruit paste.

3.) Add last four ingredients to fruit and nuts and mix well to combine.  Plate with dried fruit, crackers, and red wine.  Makes 3 cups.

–Helana Brigman

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