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Moroccan Haroset
2 cups Walnut Pieces
1 cup Blanched Slivered Almonds
25 ea. Pitted Dates, halved
10 lg. Brown (“calimyrna”) figs, stems removed & quartered
20 ea. Dried Apricots, halved
10 lg. Pitted Prunes, halved
½ cup Shelled Pistachios (optional)
¼ cup Sweet Red Pesach Wine
Ground Cinnamon (optional)
Place nuts & dried fruits in food processor with metal blade. Mix in just enough wine to make a smooth paste that is soft & malleable. Form the mixture into 1” balls. If desired, sprinkle lightly with cinnamon. Store in refrigerator. For best flavor, let them come to room temperature before serving. Makes about 6 dozen balls (about 3 cups of haroset mixture.
Sephardic Haroset
½ lb. Pitted Dates, chopped
½ cup Raisins
1 med. Apple, peeled & chopped (about a ½ cup)
2 oz. Walnut Pieces
1 tsp. Fresh Ginger, grated
¼ cup Sweet Pesach Wine
Prepare all ingredients and mix together.
Sweet Potato & Apple Tzimmes
4 lg. Sweet Potatoes (or yams) peeled & cut into ¾” cubes
1 med. Butternut squash, peeled & cut into ¾” cubes
4 med. Apples, peeled, cored & coarsely chopped
7 – 8 oz. Pitted Prunes
¼ cup Sweet Red Pesach Wine
1 ½ tsp. Ground Cinnamon
½ cup sugar (approx.)
½ tsp. Ground Ginger (optional)
In a large bowl, combine all ingredients and mix well. Turn them out into a greased 9” x 11” casserole dish or baking pan. Tightly cover with aluminum foil. Bake the Tzimmes in a preheated 375-degree oven for about One hour or until the sweet potatoes & squash are tender. Stir the Tzimmes before serving to evenly distribute the sauce & slightly mash the apples. Makes about 8 servings.
Tagine of Lamb with Prunes & Almonds
2 TB. Pareve Margarine or Vegetable Oil
1 med. Onion, finely chopped
3 ½ lb. Leg of Lamb, cut into 1” pieces
1 cup Water
1 to 3 tsp. Ground Cinnamon
½ tsp. Ground Ginger
½ tsp. Black Pepper
Pinch of Salt
10–12 oz. Pitted Prunes
1 TB. Honey or Sugar (optional)
1 cup Whole Blanched Almonds, lightly toasted
In a very large deep skillet or dutch oven, over medium-high heat, heat the margarine or oil. Then sauté the Lamb pieces until brown on all sides add onions & sauté until translucent. Mix the water with the cinnamon, ginger, salt * pepper and pour over the browned lamb. Bring the liquid to a boil. Cover tightly, lower the heat and simmer for 30 minutes. Stir occasionally. Add the prunes & honey to the skillet, evenly distributing the prunes around the lamb pieces and making sure they are covered with the liquid. Cover the skillet again, and simmer the lamb and prunes together for about 20 minutes, or until both are very tender. If the sauce becomes too dry and begins to stick to the bottom of the skillet, stir in additional water as needed. Use tongs or slotted spoon to transfer the lamb to a large serving platter. Stir about half of the almonds into the prune sauce remaining in the pot; then spoon the sauce mixture over the lamb. Garnish the top with remaining almonds. Makes about 6 servings.
Roasted Chicken au jus
2 each Whole Chickens or Fryers
4 each Carrots, peeled, quartered lengthwise & cut in 5” pieces
2 stalks Celery cut in half lengthwise & into 5” pieces
1 each White Onion, quartered
2 cloves Garlic, slivered
3 TB Olive Oil
1-46 oz. Can Chicken Broth
1 each Bouquet Garni (mixture of fresh herbs, thyme, rosemary, oregano & sage,
Can be found in Produce Section as Poultry Mix)
To Taste Salt & Pepper
Wash Chickens thoroughly and prepare vegetables. Season Chickens inside and out with salt & pepper. Stuff cavity of chickens with ½ of the vegetables and herbs so the cascade out the back in a decorative manner. Chop about two tablespoons of fresh herbs and rub on outside of chickens with the olive oil. Place the remaining vegetables on the bottom of a roasted pan with the chickens placed on top. Place in 350-degree oven. Then pour about half the chicken broth into the bottom of the pan, enough to cover the bottom. Bake for about 2 hours or until you reach an internal temperature of 170 degrees. Checks occasionally, adding more chicken broth if necessary, don’t let all the broth evaporate. Remove chickens from pan and let them rest for about 20 minutes. Place the roasting pan on stovetop and adjust the broth's seasoning and consistently. Broth can be reduced for more flavors. Cut chickens into pieces, pour sauce over top and garnish with vegetables. Serves about 6 people.
