March 15, 2013 4:25 pm
This week’s column is all about trying to find new ways to use up that bottle of Manischewitz in my liquor cabinet. I decided to use the wine to candy walnuts, then tossed them into a haroseth-inspired apple salad.
The wine would also work in this recipe for Sephardic-inspired Haroseth Truffles, which I demonstrate in this week’s video (see below for the exact recipe). Just use it in place of the pomegranate juice.
In the future, I also may to try stirring the wine into the sauce for the brisket this year to add a touch of sweetness, and can imagine it being a great ingredient in a marinade for steak or chicken. The wine’s prodigious sugar content will help the meat caramelize. (Any other ideas are most welcome in the comments.)
Also, if you don’t happen to have an heirloom bottle of Concord grape wine lying around, you can substitute ruby Port, creme sherry, or grape juice in the walnut recipe. The nuts are worth making; not only are they wonderful in salads, a pretty jar of candied nuts would be a nice hostess present for a seder, on par with chocolate-covered matzo but completely unexpected.
Print Recipe
Haroseth Truffles
Yield About 2 dozen
Time 20 minutes
Ingredients
- 1 tablespoon pomegranate juice, more as needed
- 4 grams ground cinnamon (1 teaspoon)
- 186 grams pitted dates (3/4 cup), coarsely chopped
- 180 grams dried apricots (1/2 cup), coarsely chopped
- 38 grams dried cherries (1/4 cup)
- 33 grams raw sliced almonds (1/4 cup)
- 66 grams raw pistachios (1/2 cup)
- 76 grams unsweetened shredded coconut (1 cup)
Method
- 1. In a small bowl, combine the pomegranate juice and cinnamon.
- 2. Combine the dates, apricots, cherries, almonds, and pistachios in the bowl of a food processor fitted with the blade attachment. Pulse together until mixture is coarsely combined. Add the cinnamon-juice mixture and process until the mixture forms a smooth, sticky paste. Add more juice, a teaspoon at a time, if the paste does not stick together.
- 3. Spread the coconut flakes on a large plate or jelly roll pan. Roll the dough, 1 heaping tablespoon at a time into a ball; roll in the coconut to coat evenly. Store in an airtight container at room temperature.
Source: The New York Times
