Haroseth
Photo: Thomas J. Story
An inextricable part of the Seder, haroseth represents the mortar that the Jews were forced to work with as slaves in ancient Egypt. Recipes vary widely, depending on region; this one leans toward the Mediterranean, with its dates and warm spices. It was given to us by Tanya Holland, chef-owner of Brown Sugar Kitchen and B-Side Baking Co. in Oakland.
This recipe, and others like it, can be found in the article “These 9 Tanya Holland Recipes Represent a New Soul Food for the West.”
How to Make It
Step 1
1
Chop 1 1/2 apples into 1/2-in. dice. Coarsely chop remaining 2 1/2 apples, put in a food processor with all remaining ingredients except sliced almonds, and pulse until blended but still quite coarse.
Step 2
2
Turn mixture into a bowl and stir in diced apples. Sprinkle with sliced almonds just before serving.
Step 3
3
Make ahead: Up to 1 day (except toasted almonds), chilled.
Ingredients
4 firm, tart-sweet apples, such as Fuji or Gala, unpeeled
1/2 cup roasted unsalted almonds, roughly chopped
6 pitted Medjool dates, halved lengthwise and chopped (to yield about 1/2 cup)
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
3/4 teaspoon orange zest (from 1 large orange)
Pinch of ground cloves
2 tablespoons tawny port
1/4 cup lightly toasted sliced almonds
Directions
Step 1
1
Chop 1 1/2 apples into 1/2-in. dice. Coarsely chop remaining 2 1/2 apples, put in a food processor with all remaining ingredients except sliced almonds, and pulse until blended but still quite coarse.
Step 2
2
Turn mixture into a bowl and stir in diced apples. Sprinkle with sliced almonds just before serving.
Step 3
3
Make ahead: Up to 1 day (except toasted almonds), chilled.
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