Haroset, Garosa Balls, Curacao - pareve

Posted by : Karen Selwyn

This recipe is from the cookbook, RECIPES FROM THE JEWISH KITCHENS OF
CURACAO. The article accompanying the recipes explains, "The first group
of Jews to arrive in the New World docked in Curacao in 1651. They came
from Holland, where they had settled at the turn of the 16th century
under the protection of the freedom-loving House of Orange. Marinas -
Spanish Jews who had publicly converted to Christianity but who secretly
adhered to Jewish religious practices and rituals - had fled to Portugal
first and then to Holland to escape the Inquisition."

"According to a contract between the Dutch East Indies Co. and the
Jewish leader, Joao d'Yllan, 12 Jewish families were given land in
Curacao's capital city, where they established homes, plantations, a
synagogue and a cemetery."

Unfortunately, quantities are missing each time the word "cup" appears
in the list of ingredients and for the number of lemons needed. I went
to the archives, studied the other Sephardic charoset recipes and came
to the following conclusion: If the same number is missing from each
entry, it is probably the number 1. If you're going to make this recipe,
I recommend you look at the Moroccan & Libyan haroset and the Uncooked
Sephardic recipes in the archives as guidance.

Karen Selwyn

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Curacao Charoset Balls (Garosa)

14 pitted dates
10 pitted prunes
8 figs, stems removed
cup golden raisins
cup cashew nuts
lemon, unpeeled and cut in chunks
cup sweet red wine
cup honey, or more as needed
2 tablespoons cinnamon to coat

Place dates, prunes, figs, raisins, nuts and lemon in food processor.
Chop coarsely. Add the wine and cup honey. Process to chop finely.
Mixture should be moist but firm enough to shape. Add a little extra
honey if needed.

Transfer to a bowl and refrigerate for 30 minutes. Roll into balls about
1 inch in diameter. Toss in cinnamon to coat. Cover and refrigerate
until needed. Makes 25 to 30 balls.

Note: If you prefer, the mixture can be spooned into a serving dish and
dusted with cinnamon before serving.

Source: "Celebrating Passover with dishes of Curacao"
         Ethel Hofman and Myra Chanin
         PHILADELPHIA INQUIRER (on-line edition), 3/25/99

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