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Q. Any advice as to how I can utilize leftover haroset?
TURKEY: Combine a can of whole berry cranberry sauce and haroset. Mix and serve this Passover-inspired side dish alongside the turkey or roast chicken.
CHICKEN: Sprinkle legs, thighs or breasts with salt, pepper and granulated garlic. Brush with olive oil. Then, loosen the skin and gently spread a tablespoon or more of haroset in the pocket between the flesh and the skin. (If your haroset is Ashkenazi style and on the thin side, thicken by adding an egg and a few spoonfuls of matzo meal. If your haroset is similar to the thick Sephardic pureed versions, leave as is). Brush again with olive oil and sprinkle with paprika for color. Bake in a 350 oven as you would for roasted, stuffed chicken pieces.
COFFE CAKE: I reuse leftover haroset by making a kuchen, or a German-style coffeecake. I substitute matzo cake meal for the flour and I use sweetened haroset in place of the fruit topping.
HAROSET CAKE: My favorite Passover dessert is the Haroset Cake with Zabaglione Sauce developed by Bruce Weinstein and Mark Scarbrough for Eating Well's April/May 2006 issue. This flourless cake, rich with traditional Passover flavors, pairs perfectly with a luscious, thick, Italian sauce.
Click here to make Haroset Cake with Zabaglione Sauce
Become part of this interactive culinary dialogue. Felisa Billet welcomes your cooking questions at editor@kosher.com
