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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Endive Spears with Dried Fruit Charoset

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Endive Spears with Dried Fruit Charoset Empty Endive Spears with Dried Fruit Charoset

    Post by Lobo Thu 28 Jan 2016, 9:24 pm

    Endive Spears with Dried Fruit Charoset Img23l
    Endive Spears with Dried Fruit Charoset
    Endive Spears with Dried Fruit Charoset Translucent
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    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Servings: 12
    A traditional dish served at the Passover table, charoset is made from fruits and nuts and lends itself to a host of variations. Our version, which includes four types of dried fruits plus toasted walnuts, is sweetened with honey and spiced with cinnamon. Spoon into individual endive leaves for easy serving.






    • 18

    Ingredients:


    • 1 cup (8 fl. oz./250 ml) kosher sweet red wine, such as
        Manischewitz
    • 1 1/2 oz. (45 g) dried apples, diced
    • 2 oz. (60 g) dried apricots, diced
    • 3 oz. (90 g) dried sour cherries, roughly chopped
    • 1 1/2 oz. (45 g) golden raisins
    • 2 Tbs. honey
    • 1 Tbs. lemon zest
    • Pinch of kosher salt
    • 2 cinnamon sticks
    • 2 oz. (60 g) walnut halves, toasted and chopped
    • Leaves from 2 heads Belgian endive

    Endive Spears with Dried Fruit Charoset Wine-pairing-icon-red

    Wine Pairing

    This pairs well with crisp, medium-bodied rosé wines like the Domaine du Dragon Grande Cuvée, Côtes de Provence Rosé from our Wine Club.

    Directions:

    In a small saucepan over medium-high heat, bring the wine to a boil. Add the dried apples, apricots, cherries, raisins, honey, lemon zest, salt and cinnamon sticks. Reduce the heat to medium-low and simmer, stirring occasionally, until most of the liquid has evaporated, 8 to 10 minutes. Remove from the heat and cool to room temperature.

    Remove the cinnamon sticks and fold in the walnuts. Spoon the fruit mixture into the endive leaves and serve immediately. Serves 10 to 12.

    Williams-Sonoma Kitchen
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