Venetian haroset
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Chestnut paste |
| 10 | ounces | Dates, chopped |
| 12 | ounces | Figs, chopped |
| 2 | tablespoons | Poppy seeds |
| ½ | cup | Chopped walnuts |
| ½ | cup | Chopped almonds |
| ½ | cup | Pine nuts |
| Grated rind of 1 orange | ||
| ½ | cup | Golden raisins |
| ½ | cup | Chopped dried apricots |
| ½ | cup | Brandy |
| Honey, to bind | ||
Directions
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@...> on Mar 22, 1997