recipe archive
Basil, Pine Nut & Zucchini Borekas
Roasted Corn, Feta, Edamame & Scallion Salad
Eggplant, Walnut & Honey Dip
Parmesan Potato Puffs with Lemon-Chive Crême Fraiche
Quinoa Fritters With Lemon-Horseradish Mayonnaise
Dried Apple & Toasted Hazelnut Haroset
Sephardic Haroset
Horseradish-Crusted Cedar Plank Salmon with Roasted Brussels Sprouts and Garlic
Dill-infused Chicken Soup with Herbed Matza Ball "Gnocchi"
Honey-Whipped Sweet Potatoes
Quinoa and Parsley Salad with Currants
Thyme-Roasted Vidalia Onions
Brown Sugar and Chili-Braised Brisket
Red Wine-poached Pears
Chocolate Wafer Cookies
Honey and Red Wine-Braised Short Ribs


Dried Apple & Toasted Hazelnut Haroset
Active time: 5 minutes
Start to finish: 5 minutes

Makes about 2 cups

Dried apples have a deep, concentrated flavor. An added bonus? They don't turn brown.

20 dried apple rings
1 cup lightly toasted hazelnuts, brown skins removed
1/4 cup Hazelnut liqueur (Bartenura makes a kosher for Passover hazelnut liqueur)
1/4 cup honey
2 teaspoons lemon juice
1 teaspoon finely grated lemon zest

Place apple rings and hazelnuts in the bowl of a food processor and pulse until fine but not pasty, about 1 minute. Remove to a bowl and add liqueur, honey, lemon juice and zest and stir to combine.

Recipe © 2009 Adeena Sussman