Petitchef

Haroset with dijon mustard on hard boiled eggs sprinkled with sea salt

Starter
1 servings
30 min
20 min
Very Easy

Ingredients

Number of serving: 1
1 cup blanched slivered almonds

1/2 cup shelled pistachios

10 large figs, preferably Calymiria

20 dried apricots

10 large pitted prunes

25 pitted dates

1/2 - 2 cups white grape juice

1/2 cup Pesach sweet wine, to taste

1/2 - 2 t cinnamon, to taste

1/4 - 3/8 t salt, to taste

Preparation

  • If desired, freeze the dried fruit for 15-20 minutes to reduce stickiness. Using a food processor and working in small batches, process the nuts until fluffy and beginning to make a paste. Add each batch to a large bowl. Then process a large handful of dried fruit at a time, using a little white grape juice each time. Pulsing the food processor helps prevent splatters. Process the fruit until it is fairly finely grated. Add to the large bowl.
  • Add the minimum amount of Pesach wine, cinnamon and salt and stir thoroughly. Continue to stir, adding more wine and/or grape juice, and cinnamon, tasting until you like it. The amount of liquid depends on the moisture in the fruit. This mixture gets very stiff so extra liquid helps soften it so people can serve themselves at the table. Chill.
  • Remove from fridge four hours before serving to allow Haroset to come to room temperature. Serve spread on matzoh crackers with beet horseradish.

Photos

Haroset With Dijon Mustard On Hard Boiled Eggs Sprinkled With Sea Salt, photo 1Haroset With Dijon Mustard On Hard Boiled Eggs Sprinkled With Sea Salt, photo 2Haroset With Dijon Mustard On Hard Boiled Eggs Sprinkled With Sea Salt, photo 3





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