Trieste
Continued from Page 10
ITALIAN HAROSET
3 apples
2 pears
1 inch of ginger root
8 ounces pitted dates, cut
into thirds
¾ cup golden raisins
4 ounces pitted prunes,
cut into thirds
⅓ cup honey
1 teaspoon ground
cinnamon ¼ teaspoon lemon zest
1 cup concord grape wine
½ cup water
½ cup orange juice
⅓ cup pignoli (pine nuts)
⅔ cup blanched almonds,
coarsely chopped
Peel and core the apples and
pears. Cut into ½-inch dice.

Peel the ginger. Dice the
ginger, and then chop the
pieces finely.

Place the ingredients —
except the nuts—in a nonstick
saucepan. Simmer slowly on a
low flame for an hour, or until
the fruit softens. Add a little
more wine or water if the mix-
ture starts sticking to the pot.

Cool to room temperature
and mix in the nuts with a
spoon. Store in a covered con-
tainer and refrigerate. The mix-
ture lasts at least two weeks.

Yields approximately 3 cups
POACHED CARP IN
JELLIED BROTH | PAREVE
This appetizer is served instead
of gefilte fish.

Equipment: Fish poacher or large
pot with rack or steamer
basket A flat-bottomed serving dish
with a 1-inch lip
Ingredients: Cooking oil for coating
1 small onion, peeled and
cut into quarters
1 carrot, peeled and cut
into sticks
1 celery stalk, peeled and
cut into sticks
4 whole peppercorns
¼ teaspoon kosher salt,
plus more for sprinkling
2 tablespoons dry white
wine 4 carp steaks
1 wedge of lemon, plus a
whole lemon
1 envelope unflavored
pareve gelatin
Several parsley sprigs
Coat the poacher and its
rack with oil. In the bottom
portion of the poacher, place
the onion, carrot, celery, pep-
See Trieste, Page 14
In Italy, regional recipes for haroset abound,
calling for anything from pears to ginger,
candied orange peel, chestnuts
or pine nuts. The Morpurgo family recipe
is a zesty composite of ingredients.

Haroset: nata_vkusidey; pine nuts: Diana Taliun/iStock/Thinkstock.com
Name: Goldstein's Funeral Home
Width: 9.25"
Depth: 5.5"
Color: Black plus one
Comment: 3/30 Passover Palate
Ad Number: 00072362
12 MARCH 30, 2017
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