NEW YORK (WLNY) — Looking for a way to make your Seder dinner unique?
Jeff Nathan is executive chef and co-owner of Abigael’s on Broadway, the world’s largest Kosher restaurant. He joined us on The Couch with a great recipe for Mango-Date Haroset.
Pareve (Makes 3 1/2 cups)
1/2 cup walnut pieces
1/3 cup pecan halves
3 tablespoons sugar
1 teaspoon shredded and minced fresh ginger (use the large holes on a box grater)
2 ripe mangoes, peeled, seeded, and cut into 1/4-inch dice
2/3 cup seedless red grapes, quartered
1/2 cup pitted dates, cut in 1/4-inch dice
1 teaspoon ground cinnamon
1/2 cup sweet white wine
2 teaspoons fresh lemon juice
Rough chop the walnuts and pecans in a food processor along with the sugar and ginger. Transfer chopped nut mixture to a medium bowl.
Stir in the mangoes, grapes, dates and cinnamon. Gently stir in the wine and lemon juice. Cover with plastic wrap and refrigerate to blend the flavors, about 2 hours.
The haroset can be made up to 1 day ahead.