KosherEye
<<< o >>> MATZO BREI – 8 WAYS <<< o >>> A Passover Greeting 2014 <<< o >>> Haley's Corker 5 in 1 Wine Tool <<< o >>> Sipping at the Seders <<< o >>> Haley’s Corker 5 in 1 Wine Tool <<< o >>> PASSOVER TIPS, LINKS & INFORMATION <<< o >>> Cook in Israel <<< o >>> Stuffed Roll of Beef - with a "bit on the side" <<< o >>> Special Discount for KosherEye Readers tst <<< o >>> Frogs in the Bed Giveaway March 2014 <<< o >>>

Passover



Bookmark and Share
Kumquat Haroset PDF Print E-mail

KosherEye.com

kumquats

by Chef Jeff Nathan

Ingredients:

1 tablespoon cinnamon
1/2 cup sweet white wine
2 pints kumquats, halved & seeded
1 cup pitted dates, about 12 large
3 tablespoons sugar
1 cup strawberries, about 12 large, diced small
1 cup walnut pieces

Directions:

 In a small bowl dissolve the cinnamon in the white wine.  Set aside. 

In a food processor rough chop (pulse) the kumquats with the dates and sugar.  Transfer to a small mixing bowl.  Add the strawberries and walnuts.    Add the cinnamon/white wine to the fruit.  Using a rubber spatula, gently combine. 

Spoon into a serving bowl, cover and refrigerate at least 2 hours, for flavors to blend before serving.

Notes:

Yield: 3 cups

Notes: To prepare the Kumquat Haroset up to one day ahead of time, vary the above instructions by leaving out the strawberries and walnuts until 1 hour before serving. Remove the Haroset from the refrigerator one hour before serving.

Recipes: Passover, Miscellaneous, Haroset, Parve, Kosher


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods