Here is another recipe from The New York Times Passover Cookbook. The ingredients are certainly unusual; impresses me as haroset and maror all in one. ;-) Ruth Anne Rosenzweig's Haroseth (pareve) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Makes 8 to 10 servings Anne Rosenzweig, one of New York City's outstanding restaurateurs, created a version of haroseth that says reminds her "not only of slavery and freedom in Egypt, but also of spring in the United States. That's why I added rhubarb." 1 cup sugar 1 cup water 1 cup diced rhubarb (see Note) 1 cup Reisling or other off-dry white wine 1 cup toasted pecans (see Note) 1 Granny Smith apple, peeled, cored and diced 1 cup diced jícama 1 teaspoon cinnamon 1 pinch cayenne pepper 1. In a saucepan, bring the sugar and water to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. Stir in the rhubarb, and simmer for 1 to 2 minutes until soft but still crunchy. Drain and cool. 2. In another saucepan, cook the wine over high heat until it is reduced to 1/4 cup. In a food processor, combine the reduced wine, pecans, apple, jícama, cinnamon, cayenne pepper and rhubarb, and pulse 2 or 3 times. Remove tobowl. If desired, add a little more sugar. NOTE: To toast nuts, preheat oven to 450 F. Place nuts on a cookie sheet on the middle rack and toast for 4 to 5 minutes. Shake pan occasionally and watch nuts to make sure they don't burn. Remove nuts from oven and allow to cool for about 10 minutes. NOTE: When buying rhubarb look for firm, shiny stalks. Take care to trim off any leaves because they contain high concentrations of oxalic acid, which can be toxic. Do not remove the strings from the stalks because they hold most of the color and will dissolve during cooking.
Return to RFCJ Archive Page