Sunday, April 13, 2008
Who Let the Jews Out?
Yes, folks, it's that time of the year again! Passover is coming next Saturday evening (along with agent Kristin Nelson's forever-29th birthday). Which means that it's also time to view my perennial favorite book trailer: Who Let the Jews Out?, made for Sam Apple's SCHLEPPING THROUGH THE ALPS.
As a public service for those who can't bear one more bite of Bubbe's (in)famous haroset, I offer my modification of "Uncooked Haroset from the Veneto," from Joyce Goldstein's marvelous CUCINA EBRAICA: Flavors of the Italian Jewish Kitchen. Makes a tasty Hillel sandwich (matzoh, haroset & horseradish) during the seder.
BEST HAROSET EVER
1 cup chestnut puree (about 1/2 can)
1/2 lb pitted dates, halved
1/2 lb dried figs, quartered
1/2 cup dried apricots, quartered
1/2 cup walnut pieces
1/2 cup almond pieces
2 TBS poppy seeds
juice & grated zest of 1 orange
1/2 cup white grape juice
1/2 tsp rosewater
1/4 tsp cardamom powder
Put the dates, figs, apricots, poppy seeds, liquids, zest and cardamom into a food processor. Pulse till it makes a nicely textured slurry. Add nuts; pulse till it makes a chunky paste. Add chestnut puree; pulse again till fairly smooth. Best served at room temperature. Keeps in the fridge for weeks.
Yield: More than enough for 10 people, which means you can have some with a dollop of yogurt (I recommend Stonyfield Farms' French Vanilla) the next day, and the next, and the next...
I and Darling Husband searched all over Denver together and separately, and could not find canned chestnut puree--indeed anything chestnut. So I made the haroset without it. It's thick and sticky, like the mortar it's supposed to emulate, and tastes just fine. Whew! Another seder catastrophe averted.