alcohol and water). modern pressure cooking or
autoclaving technique allows this to be done at
lower temperature (higher pressure) that doesn't
degrade the congeners as much, but of course it
still does. There has been some argument that
ultrafiltration does the same thing so should be an
allowed technique. Kosher wines have to be certified
to have passed these criteria by an on-site authority.
Other than that, they can be sweet or dry, labrusca
or vinifera, red or white or fortified either.

IOW they're better than they used to be. The Passover grape juice is
still probably a lot tastier. The sparkling fruit juices they bottle
for Passover are pretty tasty too.

There are 1855-certified Bordeaux that put their
names on Kosher wines. I can't imagine they
would be bad.

Passover wines have gotten better over the years, but most still
aren't that great.

I've had okay luck with Bartenura and Herzog brands
and some others which I forget at the moment.

I barely drink, so... my tasting reports would be a bit suspect.

You are right in saying that most of them aren't
that great. It would be a mistake to paint with
a totally broad brush, though.

Title: DATE HASORET
Categories: Appetizers, _ethnic

And appetizer is a bit of a stretch.

It works pretty well as a dip for apple slices, but not as a food in
itself.

It's ok in most versions.

Open-face steak sandwich

Why am I suddenly thinking Haroset would make a good condiment for
pork chops? (BAD Ruthie!)

Yeah, bad Ruthie. Yhose without that kind of
dietary restriction might do well not to mess
with those who do (I don't think that any of
us on the echo keeps Kosher).

---------- Recipe via Meal-Master (tm) v8.01

Title: Yemenite Haroset
Categories: Jewish, Desserts (not), Passover, condiment
Yield: 8 servings

1/2 lb Pitted dates 2 tb Sesame seeds
1/4 lb Raisins 1/2 ts Cumin
4 Figs, dried 1/2 ts Ginger, ground
1 1/2 c Sweet wine 1/2 ts Cinnamon
1/4 lb Walnuts 1/2 ts Cardomom
1/4 lb Almonds

Place fruits in food processor or blender. Finely chop. Add 1/2 cup of
the wine. Mix again, at low speed. Add remaining ingredients and mix at
low speed until nearly smooth.

~---- Peninsula Daily News --- 3/31/93

-----
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or vinifera, red or white or fortified either.

IOW they're better than they used to be. The Passover grape

juice is

still probably a lot tastier. The sparkling fruit juices they

bottle

for Passover are pretty tasty too.

There are 1855-certified Bordeaux that put their
names on Kosher wines. I can't imagine they
would be bad.

Never had it, so I couldn't say.

I've had okay luck with Bartenura and Herzog brands
and some others which I forget at the moment.

I barely drink, so... my tasting reports would be a bit suspect.

You are right in saying that most of them aren't
that great. It would be a mistake to paint with
a totally broad brush, though.

OTOH I'd still prefer the grape juice.

Title: DATE HASORET
Categories: Appetizers, _ethnic

And appetizer is a bit of a stretch.

It works pretty well as a dip for apple slices, but not as a food

in

itself.

It's ok in most versions.

Honey, apples, nuts... it would take some work to mess it up.

Open-face steak sandwich

Why am I suddenly thinking Haroset would make a good condiment

for

pork chops? (BAD Ruthie!)

Yeah, bad Ruthie. Yhose without that kind of
dietary restriction might do well not to mess
with those who do (I don't think that any of
us on the echo keeps Kosher).

I put pineapple salsa on mine tonight. Found some in the supermarket
and used it as my braising liquid. It tasted pretty good, but then
pineapple and onion like pork. Cooking it, it was made raw, took the
repeats out of the onions.

Title: Yemenite Haroset
Categories: Jewish, Desserts (not), Passover, condiment
Yield: 8 servings

1/2 lb Pitted dates 2 tb Sesame seeds
1/4 lb Raisins 1/2 ts Cumin
4 Figs, dried 1/2 ts Ginger, ground
1 1/2 c Sweet wine 1/2 ts Cinnamon
1/4 lb Walnuts 1/2 ts Cardomom
1/4 lb Almonds

Sounds good to me! That would be good on cream cheese and bagels the
rest of the year.

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