MOROCCAN CHAROSET TRUFFLES

As I had a bag of nearly out of date dates (lol) and I had been eying Joan Nathan's mouthwatering "Charoset" recipes since a while (too long), I decided that it was about time for me to test this intriguing, interesting and highly symbolic speciality...

"Haroset", "Charoset" or "Charoses" is a jewish paste which is lumpy, sweet, dark-colored and is made with fruits as well as nuts. It is generally served during the Passover Seder (Pesach). Because of it's color and texture, it symbolizes the mortar with which the Israelites bonded bricks when they were slaves and built cities in Ancient Egypt. "Charoset" derives from the Hebrew word "Cheres" meaning "clay".

Today, the date, raisin and nut "Charoset" recipe I am presenting before you comes from Morocco. Depending on where the "Charoset" originates, it is made with different ingredients. But, there are two main categories, two distinctive types of "Charoset": the Ashkenazi "Charoset" which is not cooked and is made with nuts, apples, cinnamon and wine (sometimes also honey and sugar in order to bind the "paste") and the Sepharadi "Charoset" which is usually cooked (not always, though) and contains raisins as well as ingredients native to the Middle East (dates, figs, sesame seeds, etc...).

Those little truffles are not only healthy, but also surprisingly scrumptious. The flavors of the dried fruits, nut, wine and cinnamon blend so well together in order to create luscious little balls that are quite addictive and refined both in look and taste. A sweet treat that is ideal to take on walks as they are energetic (a little similar to those fruit bars you can buy in health stores) or to eat when in need od something comforting, yet wholesome and nutritious at the same time. They also make the perfect gift (instead of offering chocolates) for Christmas, Passover, birthdays, Ramadan, etc... Those "Charoset Truffles" are really worth trying, believe me!

~ Moroccan Charoset Truffles ~
Recipe taken from "Jewish Cooking In America" by Joan Nathan and slightly adapted by Rosa @ Rosa's Yummy Yums.

Makes about 60 truffles.

Ingredients:
2 Cups Pitted dates
1/2 Cup Golden raisins
1/2 Cup Dark raisins
1/2 Cup Walnuts
1 Tsp Ground cinnamon (optional)
1-2 Tbs Sweet red Passover wine (see remarks)
Castor sugar, for coating (optional, see remarks)

Method:
1. Process the dates, raisins, and walnuts in a food processor until the mixture is finely chopped and begins to stick together.
2. Add the cinnamon and enough wine to make a sticky mass.
3. Line a baking sheet with waxed paper.
4. Drop slightly rounded measuring teaspoonfuls of the mixture onto the lined sheet.
5. Roll each mound with moistened palms into hazelnut-size balls.
6. Refrigerate for at least 3 hours or until firm.
7. Roll them in the sugar.
8. Serve.

Remarks:
You can use any other nut of your choice.
For extra flavor, try adding orange rind.
I had no sweet red Passover wine at home, so I used Porto instead. You can also moisten the "Charoset" with orange juice or any alcohol or liquor of your choice (Sherry, Whisky, orange liquor, etc...).
You can also coat those truffles with chopped roasted walnuts or even melted chocolate (like with chocolate truffles).

Serving suggestions:
Those "Charoset Truffles" can be eaten at any time of the day with a cup of tea or coffee.
Just remember that they are made with highly dangerous (purgative/laxative) ingredients, so don't eat too many of them (lol)...

****************

<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_We252-O13Hg/SMUSGVESUXI/AAAAAAAAF3I/0oI6-7cKNqw/s1600-h/Haroset+6.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_We252-O13Hg/SMUSGVESUXI/AAAAAAAAF3I/0oI6-7cKNqw/s400/Haroset+6.jpg" alt="" id="BLOGGER_PHOTO_ID_5243617241086447986" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_We252-O13Hg/SMUSC-_xF2I/AAAAAAAAF3A/G66inf_oGpw/s1600-h/Haroset+5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_We252-O13Hg/SMUSC-_xF2I/AAAAAAAAF3A/G66inf_oGpw/s400/Haroset+5.jpg" alt="" id="BLOGGER_PHOTO_ID_5243617183622305634" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_We252-O13Hg/SMUR87NBERI/AAAAAAAAF20/-IVI4g36lLE/s1600-h/Haroset+4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_We252-O13Hg/SMUR87NBERI/AAAAAAAAF20/-IVI4g36lLE/s400/Haroset+4.jpg" alt="" id="BLOGGER_PHOTO_ID_5243617079524921618" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_We252-O13Hg/SMURvu0vPwI/AAAAAAAAF2s/t32Ul4MMOVE/s1600-h/Haroset+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_We252-O13Hg/SMURvu0vPwI/AAAAAAAAF2s/t32Ul4MMOVE/s400/Haroset+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5243616852863565570" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_We252-O13Hg/SMURkP9cRZI/AAAAAAAAF2k/YpEYhnCeZu8/s1600-h/Haroset+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_We252-O13Hg/SMURkP9cRZI/AAAAAAAAF2k/YpEYhnCeZu8/s400/Haroset+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5243616655600010642" border="0" /></a><span style="color: rgb(0, 204, 204);"><span style="font-style: italic;"><span style="font-family:trebuchet ms;">As I had a bag of nearly out of date dates and I had been eying <a style="color: rgb(51, 255, 255);" href="http://www.randomhouse.com/kvpa/nathan/">Joan Nathan</a>'s mouthwatering "<a style="color: rgb(51, 255, 255);" href="http://en.wikipedia.org/wiki/Charoset"><span style="font-weight: bold;">Charoset</span></a>" recipes since long, I decided that it was about time for me to test this intriguing, interesting and highly symbolic speciality... "Haroset", "<span style="font-weight: bold;">Charoset</span>" or "Charoses" is a jewish paste which is lumpy, sweet, dark-colored and is made with fruits as well as nuts. It is generally served mainly during the<span style="color: rgb(51, 255, 255); font-style: italic;font-family:trebuchet ms;"> </span></span></span></span><a style="font-family: trebuchet ms; color: rgb(51, 255, 255); font-style: italic;" href="http://en.wikipedia.org/wiki/Passover_Seder" title="Passover Seder">Passover Seder</a><span style="font-style: italic; color: rgb(0, 204, 204);font-family:trebuchet ms;"></span> <span style="color: rgb(0, 204, 204);"><span style="font-style: italic;"><span style="font-family:trebuchet ms;">and, because of it's color and texture, it represents the mortar with which the Israelites bonded bricks with which they built cities in <a style="color: rgb(51, 255, 255);" href="http://en.wikipedia.org/wiki/Ancient_Egypt">Ancient Egypt</a>, when they were slaves. "<span style="font-weight: bold;">Charoset</span>" derives from the Hebrew word "Cheres" meaning "clay". The date, raisin and nut "<span style="font-weight: bold;">Charoset</span>" recipe I am presenting today come from Morocco. Depending on where the "Charoset" originates, it is made with different ingredients, but there are two distinctive types of "Charoset": the <a style="color: rgb(51, 255, 255);" href="http://en.wikipedia.org/wiki/Ashkenazi">Ashkenazi</a> version which is not cooked and is made with nuts, apples, cinnamon and wine (sometimes also honey and sugar to bind) and the <a style="color: rgb(51, 255, 255);" href="http://en.wikipedia.org/wiki/Sephardi_Jews">Sepharadi</a> version which is usually cooked and contains raisins as well as ingredients native to the Middle East (dates, figs, sdesame seeds, etc...). </span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_We252-O13Hg/SMURUnbrGjI/AAAAAAAAF2c/Cw1W_J1olGU/s1600-h/Haroset+3.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://1.bp.blogspot.com/_We252-O13Hg/SMURUnbrGjI/AAAAAAAAF2c/Cw1W_J1olGU/s400/Haroset+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5243616387022920242" border="0" /></a> <span style="color: rgb(204, 102, 204);font-family:trebuchet ms;font-size:100%;"><b>~ Moroccan Haroset Truffles ~</b></span><span style=";font-family:trebuchet ms;font-size:100%;"> <span style="color: rgb(204, 102, 204);"> <span style="font-style: italic;">Recipe taken from "Jewish Cooking In America" by Joan Nathan and adapted by Rosa @ Rosa's Yummy Yums.</span></span> <span style="color: rgb(204, 102, 204);"> Makes about 60 truffles. <span style="font-style: italic; color: rgb(102, 255, 153);">Ingredients:</span></span> <span style="color: rgb(204, 102, 204);">2 Cups Pitted dates</span> <span style="color: rgb(204, 102, 204);">1/2 Cup Golden raisins</span> <span style="color: rgb(204, 102, 204);">1/2 Cup Dark raisins</span> <span style="color: rgb(204, 102, 204);">1/2 Cup Walnuts</span> <span style="color: rgb(204, 102, 204);">1 Tsp Ground cinnamon (optional)</span> <span style="color: rgb(204, 102, 204);">1-2 Tbs Sweet red Passover wine (see remarks)</span> <span style="color: rgb(204, 102, 204);">Castor sugar, for coating (see remarks)</span> <span style="font-style: italic; color: rgb(51, 255, 51);">Method:</span> <span style="color: rgb(204, 102, 204);"> 1. Process the dates, raisins, and walnuts in a food processor until the mixture is finely chopped and begins to stick together. 2. Add the cinnamon and enough wine to make a sticky mass. 3. Line a baking sheet with waxed paper. 4. Drop slightly rounded measuring teaspoonfuls of the mixture onto the lined sheet. 5. Roll each mound with moistened palms into hazelnut-size balls. 6. Refrigerate for at least 3 hours or until firm. 7. Roll them in the sugar. 8. Serve. </span> <span style="color: rgb(204, 102, 204);"><span style="font-style: italic; color: rgb(51, 255, 51);">Remarks:</span> You can use any other nut of your choice. For extra flavor, try adding orange rind. I had no sweet red Passover wine at home, so I used Porto instead. You can also moisten the "Haroset" with orange juice or any alcohol or liquor of your choice (Sherry, Whisky, orange liquor, etc...). You can also coat those truffles with chopped roasted walnuts. <span style="font-style: italic; color: rgb(51, 255, 51);">Serving suggestions:</span> Those Haroset Truffles" can be eaten at any time of the day with a cup of tea or coffee. Just remember that they are made with highly purgative/laxative, so don't eat to many (LOL)... </span></span><div style="text-align: center;"><span style="font-weight: bold;font-family:trebuchet ms;font-size:100%;"><span style="color: rgb(204, 102, 204);">****************</span></span> </div><span style="font-weight: bold; color: rgb(204, 102, 204);font-family:trebuchet ms;font-size:130%;"><span style="color: rgb(204, 102, 204);"> </span></span><span style="color: rgb(204, 102, 204); font-weight: bold;font-family:trebuchet ms;font-size:130%;">~ Charoset Marocain</span><span style=";font-family:trebuchet ms;font-size:100%;"><span style="font-size:130%;"><span style="font-weight: bold; color: rgb(204, 102, 204);font-family:trebuchet ms;"> ~</span></span> <span style="color: rgb(204, 102, 204);"> <span style="font-style: italic;">Recette tirée du livre "Jewish Cooking In America" de Joan Nathan et adaptée par Rosa @ Rosa's Yummy Yums.</span></span> <span style="color: rgb(204, 102, 204);"> Pour environ 60 petites truffes. <span style="font-style: italic; color: rgb(102, 255, 153);">Ingrédients:</span></span> <span style="color: rgb(204, 102, 204);">2 Tasses de Dattes dénoyeautées</span> <span style="color: rgb(204, 102, 204);">1/2 Tasse de Raisins blond</span> <span style="color: rgb(204, 102, 204);">1/2 Tasse de Raisins foncés</span> <span style="color: rgb(204, 102, 204);">1/2 Tasse de Noix de Grenoble</span> <span style="color: rgb(204, 102, 204);">1 CC de Cannelle en poudre</span> <span style="color: rgb(204, 102, 204);">1-2 CS de Vin sucré pour <a style="color: rgb(255, 153, 255);" href="http://fr.wikipedia.org/wiki/Pessa%27h">Pessa'h</a> (voir remarques)</span> <span style="color: rgb(204, 102, 204);">Sucre cristallisé, pour recouvrir les truffes (voir remarques)</span> <span style="font-style: italic; color: rgb(51, 255, 51);">Méthode:</span> <span style="color: rgb(204, 102, 204);"> 1. Mixer les dattes, raisins et les noix dans un blender jusqu'à ce que le mélange soit homogène (purée fine) et commence à former une boule. 2. Ajouter la cannelle et assez de vin afin que ça forme une masse collante. 3. Recouvrir une plaque de papier sulfurisé. 4. Y placer des petits tas (1 CC) avec la masse. 5. Former des petites boules de la taille d'une noisette avec vos mains, au préalable humidifiées. 6. Mettre au réfrigérateur pendant 3 heures ou jusqu'à ce qu'elles soit fermes. 7. Les rouler dans le sucre cristallisé. 8. Servir. </span> <span style="color: rgb(204, 102, 204);"><span style="font-style: italic; color: rgb(51, 255, 51);">Remarques:</span> Vous pouvez utiliser d'autres noix (noisettes, pécan, cajou, etc...). Pour plus de saveur, rajoutez un peu de zeste d'orange. Comme je n'avais pas de vin sucré pour Pessa'h, j'ai utilisé du Porto. Vous pouvez aussi mouiller votre "Charoset" avec du jus d'orange ou avec la liqueur de votre choix (Sherry, Whisky, liqueur d'orange, etc..). Au lieu d'utiliser du sucre cristallisé pour recouvrir vos truffes, utilisez des noix de Grenoble torréifiées. <span style="font-style: italic; color: rgb(51, 255, 51);">Idées de présentation:</span> Ces truffes peuvent être mangées à toute heure de la journée, accompagnées de thé ou de café. Attention: n'oubliez pas que ce mélange de fruits secs est heutement laxatif et purgatif, alors allez-y mollo avec les quantités (LOL)...</span></span>~ Charoset Marocain ~
Recette tirée du livre "Jewish Cooking In America" de Joan Nathan et adaptée par Rosa @ Rosa's Yummy Yums.

Pour environ 60 petites truffes.

Ingrédients:
2 Tasses de Dattes dénoyeautées
1/2 Tasse de Raisins secs blonds
1/2 Tasse de Raisins secs foncés
1/2 Tasse de Noix de Grenoble
1 CC de Cannelle en poudre (en option)
1-2 CS de Vin sucré pour Pessa'h (voir remarques)
Sucre cristallisé, pour recouvrir les truffes (voir remarques)

Méthode:
1. Mixer les dattes, raisins et les noix dans un blender jusqu'à ce que le mélange soit homogène (purée fine) et commence à former une boule.
2. Ajouter la cannelle et assez de vin afin que ça forme une masse collante.
3. Recouvrir une plaque de papier sulfurisé.
4. Y placer des petits tas (1 CC) avec la masse.
5. Former des petites boules de la taille d'une noisette avec vos mains, au préalable humidifiées.
6. Mettre au réfrigérateur pendant 3 heures ou jusqu'à ce qu'elles soient fermes.
7. Les rouler dans le sucre cristallisé.
8. Servir.

Remarques:
Vous pouvez utiliser d'autres noix (noisettes, pécan, cajou, etc...).
Pour plus de saveur, rajoutez un peu de zeste d'orange.
Comme je n'avais pas de vin sucré pour Pessa'h, j'ai utilisé du Porto. Vous pouvez aussi mouiller votre "Charoset" avec du jus d'orange ou avec la liqueur de votre choix (Sherry, Whisky, liqueur d'orange, etc..).
Au lieu d'utiliser du sucre cristallisé pour recouvrir vos truffes, utilisez des noix de Grenoble torréifiées et hachées ou même du chocolat fondu (comme pour les truffes au chocolat).

Idées de présentation:
Ces truffes peuvent être mangées à toute heure de la journée, accompagnées de thé ou de café.
Attention: N'oubliez pas que ce mélange de fruits secs est hautement dangeureux (laxatif et purgatif), alors allez-y mollo avec les quantités (lol)...