Thu 27 May 2010
A month or so ago I won a giveaway from Aysegul over at New York’s Delight. The giveaway: pomegranate molasses! A pretty little box showed up at my house about a week ago and I received my lovely gift (thank you!).
For the giveaway, Aysegul asked for a comment on a recipe you would use pomegranate molasses in, or a recipe you would have liked for her to make. I had a recipe in mind, the haroset that Olga from Sassy Radish had made for Passover. Her haroset had a twist, the pomegranate molasses, and here I was with a brand spanking new bottle! It just had to be made! The pomegranate molasses added into the traditional mixture of apples, honey, nuts and cinnamon adds a level of tang and, for lack of a better word, a sassy element to the haroset.
Olga’s recipe calls for the haroset to be refrigerated overnight, but I tried some right after I mixed it all together and I think I liked it almost better in the moment than I did the next morning. My preparation of haroset had pine nuts instead of walnuts, due to the Mister’s allergies, and having sat overnight they lost a lot of their textural contrast. So, if you are going to use a different kind of nuts, perhaps test the mixture every once in a while during refrigeration, so that it sits long enough for the flavors to marry but not so long that the nuts lose their texture.
(adapted from Olga Massov’s Haroset, Sassy Radish March 2010)Ingredients
2/3 C pine nuts
2 Tbsp pomegranate molasses
1 Tbsp honey
1 tsp cinnamon
3 gala apples, peeled, cored and finely dicedDirections
- Toast the pine nuts in a pan over high heat until fragrant (~2 minutes), moving the pan constantly to avoid uneven browning.
- In a bowl, whisk together pomegranate molasses, honey and cinnamon until the mixture is uniform.
- Add the still warm pine nuts to the bowl and toss to coat.
- Then, mix in the finely diced apple, also tossing to coat.
- Eat, or refrigerate for a few hours to give the flavors time to marry.
Next time, I think I might not add the pine nuts in until the morning after, letting the apples get happy in the sauce on their own and then adding the nuts so they retain their crunch. Also, I might not go through the trouble of peeling the apples, it’s not traditional but the peel is good for you and additional color would be nice.
Cheers, and thanks to Olga for giving me permission to use her recipe and Aysegul for the pomegranate molasses!