RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Haroset, Aunt Vicki's Greek - pareve
The following is a family recipe from Faith Wolf. The Aunt Vicki immortalized in this recipe is her aunt -- not mine. Karen Selwyn * * * * * * Aunt Vicki’s Greek Haroset 1/4 cup golden raisins 1/2 pound dried apricots 1/4 cup toasted pine nuts 1/2 pound moist dried figs 1/2 pound dates 2 tablespoons fresh lemon juice dash ground cinnamon Soak raisins and apricots together in water to cover overnight or cook them in water to cover until the apricots are tender but not mushy. Drain fruit, reserving liquid. Toast pine nuts on a cookie sheet in a 250-degree oven for 10 minutes. Cool. Grind pine nuts in food processor until fine but not pureed. Add remaining ingredients, including raisins and apricots, in small batches, processing after each addition, until desired consistency is reached. If too stiff, add apricot cooking water or plain water. Source: "Mediterranean Meal: Passover foods are rooted in Judaic history" Gerri Kobren BALTIMORE SUN/SUN SPOT
