Passover
| Kumquat Haroset |
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KosherEye.com
by Chef Jeff Nathan Ingredients: 1 tablespoon cinnamon 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 |
