I prepare at least five variations of haroseth, a mixture of sweet fruit and nuts that symbolises the mortar used for buildings in Egypt.
Write out your menu and the ingredients needed for the seder plate (matzo, bitter herbs, haroseth, egg, greens and a roasted lamb shank bone).
PEAR HAROSETH WITH PECANS AND FIGS TIME: 10 minutes, plus 1 hour's refrigeration INGREDIENTS: 1 cup pecans, toasted and finely chopped 1 cup dried figs, finely chopped 2 cups finely diced just-ripe unpeeled pears 1/2 cup peeled, finely diced, crisp and slightly tart apple 1 teaspoon ground cinnamon 3 tablespoons honey Zest and juice of half a lemon.
Just this morning she harvested basketfuls of vegetables, herbs, and Meyer lemons for the feast: haroseth (a relish of dried garden figs and lemons); fresh horseradish beet sauce; braised short ribs with parsnips, carrots, baby artichokes, and home-canned tomatoes; and lemon curd in crisp meringues.
[ILLUSTRATION OMITTED] Fig, onion, and lemon haroseth MAKES 3 cups (serves 12 as a relish) TIME 50 minutes For this savory-fruity relish, served with matzo, Giaquinta uses her own lemons and dried figs rather than the more commonly used apples.