RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Haroset, Piedmontese - pareve
1/2 lb (250 g) cooked chestnuts 2/3 cup (125 g) blanched almonds 2 hard-boiled egg yolks Grated zest of 1 orange Juice of 1 orange About 3/4 cup (175 ml) sweet red kosher wine 1/3 cup (75 g) sugar or more to taste Boil the chestnuts for a minute or two, and drain. Grind the almonds fine in the food processor, then add the rest of the ingredients, including the chestnuts, and blend to a paste. Source: "The Book of Jewish Food," by Claudia Roden
