Long-Cooked Hard-Boiled Eggs With Spinach

Serves 12 to 16.

Note: From “King Solomon’s Table,” by Joan Nathan.

• 12 to 16 eggs

• 4 tbsp. olive oil

• 1 large red onion, peeled and coarsely chopped (1 1/2 c.)

• 1 tbsp. sea salt

• 1 tsp. freshly ground black pepper

• 1 1/2 lb. spinach, fresh or frozen (thawed and drained if frozen)

Directions

Put the eggs in a cooking pot and add water to cover by about 2 inches. Then add the olive oil, onions, salt and pepper. Bring to a boil over medium-high heat, then lower heat and simmer for 30 minutes. Cool and remove the eggs with a slotted spoon, reserving the water. Tap the eggs gently against the counter and peel under cold running water, keeping them as whole as possible.

Return the peeled eggs to the pot with the seasoned water and simmer very slowly, uncovered, for at least 2 hours, or until the water is almost evaporated and the onions almost dissolved. The eggs will become dark and creamy as the cooking water evaporates and they absorb all the flavoring.

Remove the eggs carefully to a bowl. Heat the remaining cooking liquid over medium heat, bring to a simmer, and add the spinach. Cook the spinach until most of the liquid is reduced, stirring occasionally with a wooden spoon, about 30 minutes, or until the spinach is creamy and well cooked. Serve a dollop of spinach with a hard-boiled egg on top as the first part of the Seder meal or as a first course of any meal.

Persian Haroset With Dates, Apples, Pistachios and Pomegranate Juice

Makes 6 cups.

Note: From “King Solomon’s Table,” by Joan Nathan.

• 1 c. almonds

• 1 c. roasted, shelled pistachios

• 1 c. walnuts

• 1 c. black raisins

• 1 c. golden raisins

• 1 c. dates, pitted

• 2 tsp. cinnamon

• 2 tsp. ground cardamom

• 1 tsp. ground ginger

• 1/2 tsp. ground nutmeg

• 1 large apple, peeled, cored, and quartered

• 1 large pear, peeled, cored and quartered

• 2 bananas, peeled

• 2 to 3 tbsp. cider vinegar

• 1/2 to 1 c. pomegranate juice

• 1/2 to 1 c. sweet kosher wine

Directions

In a large food processor, combine the almonds, pistachios, walnuts, black and golden raisins, dates, cinnamon, cardamom, ginger and nutmeg. Pulse until the nuts are coarsely chopped.

Add the apple, pear and bananas, then pulse until coarsely chopped. Add 2 tablespoons vinegar, 1/2 cup pomegranate juice and 1/2 cup wine. Pulse again, adding more vinegar, juice or wine to taste or as needed to make a coarse paste. Do not purée; the mixture should retain some crunch.

 

Maine Haroset With Blueberries, Cranberries and Ginger

Makes about 2 cups.

Note: From “King Solomon’s Table,” by Joan Nathan.

• 3/4 c. dried blueberries

• 3/4 c. dried cranberries

• 3/4 to 1 c. sweet kosher wine

• 1 tart apple, diced and peeled

• 1/3 c. toothpick-size strips peeled ginger

• 1/3 c. golden raisins

• 1/4 c. wine vinegar

• 1/2 tsp. ground cinnamon

• 2 tbsp. maple syrup or honey

Directions

Soak the dried blueberries and cranberries in 3/4 cup wine for several hours or overnight, until soft.

Put the berry-wine mixture with the apple, ginger, raisins, wine vinegar and cinnamon in a medium saucepan and cook over medium heat about 10 to 12 minutes, or until the apples are soft. Process in a food processor until combined, but not completely puréed. Add maple syrup or honey to taste and, if needed, 1/4 cup more wine.