“Fudgy” Haroset Brownies

It is hard to get a chef to part with a special recipe and when you finally get the recipe out of them, they may leave out key ingredients so that when you try to make it at home, it doesn’t taste like you had at their restaurant. I can understand why they don’t want to give away all of their secrets because chefs, cookbook authors and some bloggers work very hard at perfecting their recipes, and they don’t want to give them away for free.

This story rings true with Mr. BT’s haroset recipe. This recipe was a closely guarded secret of my husband’s and I have been trying for years to get his permission to post his recipe, but he has always refused. But this year, he finally gave in and is letting me post, well…..most of the real recipe. This version will still taste good, but he just couldn’t part with a few secret ingredients.

I introduced Mr. BT to Venetian-style haroset when we first met and he loved it at first taste. He decided to try making his own version, which he has perfected over the years, and it is the best I have ever had. It is not for the weary and some people will be shocked by its powerful punch.

Faye Levy’s Passover article on Haroset in the LA Times contains five delicious recipes, but the one that I had to try was the Haroset Bars. I had been searching for something new to make for the seder and this was perfect since we always have leftover haroset. I adapted her recipe because Mr BT’s haroset is already sweet enough and packed with dried fruit. I also substituted walnut meal for matza meal. I do not usually bake with matza meal.

My recipe produced a very moist bar and some of my relatives used a fork to eat them instead of using their hands, but that is probably because we are a little too European :-) to eat dessert with our hands. I grew up eating fruit with a knife and fork, but I have learned to eat it with my hands. It took me years to eat fried chicken with my hands.

I think the marriage of haroset and chocolate was meant to be. This is definitely a recipe I will make again and again.

I hope that you and your family had a lovely Passover holiday.

Chag Sameach!

 

"Fudgy" Haroset Brownies

Yield: 24 small bars, 16 large

Adapted recipe by Faye Levy

1/2 cup ground walnuts or almond flour

1/4 cup potato starch

1/4 teaspoon salt

113g (1 stick) unsalted margarine or butter, soft, cut in small pieces

3 tablespoons mild olive oil

1/2 cup packed dark brown sugar (about 2.4 ounces)

1-1/2 cup (packed) haroset with Mr. BT's World Famous Thermonuclear Haroset (see below) or Faye's haroset

2 large eggs

1/2 cup semi-sweet chocolate chips

1/3 cup chopped walnuts

Preheat the oven to 180C (350F). Lightly butter an 8-inch square baking pan. Line the pan with foil and butter the foil.

In a medium bowl, mix the ground walnuts, potato starch and salt.

In a large mixing bowl using a hand-held mixer, or in a stand mixer, beat the butter until it is smooth. Add the oil and the brown sugar; beat until the mixture is smooth and fluffy. Add the eggs, one by one, beating thoroughly on high speed after each one. Add 4 tablespoons of the ground walnut mixture and beat over low speed. Using a wooden spoon, stir in the remaining ground walnut mixture. Stir in the haroset and chocolate pieces.

Transfer the batter to the pan and spread it in an even layer. Sprinkle the chopped walnuts and pat them lightly so they adhere to the batter. Bake until the top browns lightly and a wooden pick inserted into the center comes out nearly clean, 18 to 22 minutes; if the wooden pick comes out chocolaty, test again. Cool the brownies in the pan on a rack.

Turn the brownies out gently onto a plate, then onto another plate or a cutting board so that the walnuts are on top. Using a sharp knife, cut it carefully into 16 bars. Serve at room temperature.

http://www.baronesstapuzina.com/2013/03/31/fudgey-haroset-brownies/

Mr. BT's World Famous Thermonuclear Haroset

Yield: 6 cups

Mr. BT's World Famous Thermonuclear Haroset

4 large Granny Smith apples, cored, but unpeeled and cut to 1/2 cm (1/4-inch, but really 1/5th) dice

Grated rind and juice of 1 lemon

150g (6 ounces) chopped walnuts

150g (6 ounces) chopped almonds

150g (6 ounces) dried Mediterranean apricots, cut into eighths

12 dried figs, stems removed, cut into twelfths

12 large Madjhool dates, pitted, quartered along its length, cut into fifths

12 pitted prunes, cut into eighths

150g (6 ounces) golden raisins

150g (6 ounces) dark raisins

1 cup sweet kosher wine

1/4 cup brandy

1/2 cup date honey (Silan)

3/4 cup sweet chestnut paste

Grated rind and juice of one orange

1/2 knob (about 1-inch) fresh ginger, peeled and grated on a micro-plane

1 tablespoon ground cinnamon

1/2 tablespoon ground cloves

1/4 teaspoon allspice

Place the apples in a large bowl and add the lemon juice. Add the rest of the ingredients and mix well. Add more spices and sweet wine to taste.

http://www.baronesstapuzina.com/2013/03/31/fudgey-haroset-brownies/

 

They Say its My Birthday….Yesterday

Yesterday, I woke up and was another year older. My grandmother, may she rest in peace,  always said we should celebrate our birthday because if we don’t, it means that we aren’t here anymore. I like to subscribe to that philosophy. Birthdays should be celebrated.

I woke up to my husband serenading me with Happy Birthday and I arrived at work to my office which was decorated with gold streamers, paper tulips, clusters of paper flower bouquets, and a Happy Birthday banner. It is nice to be loved.

Every Thursday my team gets together for “Kabbalat Shabbat”. It is not really Kabbalat Shabbat, because that is really the welcoming of the Sabbath which is done on Friday before the sundown. However, it is a tradition at most offices in Israel to do on Thursday and bring snacks, sweets and some wine. It was my turn to bring something, and so it was an easy way to celebrate my birthday with my colleagues.

I was looking for something different and most importantly something that didn’t take a lot of time. So, I found something really interesting on Smitten Kitchen‘s blog, Raspberry Crumb Breakfast Bars. Her pictures are so beautiful; just the picture enticed me to make them. And, she had me at “Raspberry”. The title of these bars are misleading because they are not crumb bars at all. I think they are more like soft, squidgy granola bars. Simply said, they are delicious and most importantly all about the raspberry. We don’t have much of a raspberry season here in Israel, so I used frozen berries. I think you could make this recipe with blackberries, blueberries, black or red currants or sour cherries. Next time, and believe me there will be a next time, I am going to make them with mixed berries.

My beloved husband made me a nice dinner, beginning with a delicious shaken, not stirred Apple Martini. He made:

Wiener Schnitzel
Crushed Basil Potatoes
Brussels Sprouts

He served it with a nice Shiraz Rose and we had fresh guavas for dessert. It was a lovely dinner.

Raspberry Crumb Breakfast Bars

Yield: 24 bars

Recipe from Baked: New Frontiers in Baking from the Baked Bakery in Red Hook, Brooklyn

For the crust and crumb:

1 1/2 cups all-purpose flour

1 cup firmly packed dark brown sugar

1 1/4 cups rolled oats (like you use for porridge)

3/4 teaspoon salt

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

170g (1 1/2 sticks) unsalted butter, cut into 1-inch pieces

For the raspberry filling:

1/4 cup firmly packed dark brown sugar

1 tablespoon grated lemon zest

1 teaspoon cinnamon

2 tablespoons all-purpose flour

500g (1lb) raspberries, fresh or 600g frozen

1/4 cup fresh lemon juice

30g (2 tablespoons) unsalted butter, melted and cooled

Make the crust and crumb: Preheat the oven to 350°F. Butter the bottom and sides of a 31x 21 cm (9-by-13-inch) glass or light-colored metal baking pan. Line the pan with a piece of parchment paper, cut to hang over the short sides of the pan to allow easy removal of the bars.

Place the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse until combined. Add the butter and pulse until a loose crumbs forms.

Reserve 1-1/2 cup of the mixture and set aside. Place the rest of the mixture into the prepared pan and press the crumb mixture evenly in the pan with the back of a large wooden spoon. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer the pan to a wire rack and cool. Keep the oven on while you prepare the raspberry filling.

In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and toss gently with your hands until the raspberries are evenly coated.

Gently place the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.

Bake for 35 to 45 minutes until the top is golden brown and the filling starts to bubble around the edges.

Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be store in the refrigerator in an airtight container for up to two days.

http://www.baronesstapuzina.com/2008/09/12/they-say-its-my-birthdayyesterday/

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