I had an unsuccessful experiment today. I tried running
hazelnuts and dried apricots through my Champion juicer.
Shortly after starting, it was obviously that the juicer was
bogging down too much, and I terminated the experiment.

Hazelnuts alone work quite well, making a rather runny
nut butter. I was hoping to create a more interesting
flavor combination, with the apricots adding a little
tartness and sweetness that the hazelnuts alone don't
have. I didn't want to use apricot jam or preserves,
because the hazelnut butter itself is runny enough.
If I could make it a little stiffer, that would be nice.
Also, I want the most concentrated flavors I can get,
hence the dried fruit.

I was alternating a small handful of nuts with a small
handful of apricots, pushing them along with the tamper.
Once I ran into trouble, I noticed the motor bogging
down even without pushing more in with the tamper.
At that point, I gave up rather than risk damaging the
motor. Upon disassembly of the head, I found a very
stiff deposit of mashed up apricot and hazelnut, just
like what I was trying to create.

Any suggestions how to proceed further? What sort
of machine could handle dried apricots, turning them
into a paste? I could perhaps make the hazelnut butter
in the Champion, then combine it with the apricots
made using some other machine, if I knew what that
machine was. Perhaps a meat grinder?

I considered dicing the apricots before adding them
to the Champion, but the problem seemed not to be
reduction of the apricots from whole, but the formation
of the stiff paste inside the head.

I've been considering buying a commercial Waring
blender, but I'm doubtful that would be useful for this
purpose.

I've been thinking maybe I could freeze the apricots
solid, then attack them with some sort of machine
optimized for reduction of solids. But what would that
machine be? Certainly not a grain mill.

Mark Thorson wrote:

> I had an unsuccessful experiment today. I tried running
> hazelnuts and dried apricots through my Champion juicer.
> Shortly after starting, it was obviously that the juicer was
> bogging down too much, and I terminated the experiment.
>
> Hazelnuts alone work quite well, making a rather runny
> nut butter. I was hoping to create a more interesting
> flavor combination, with the apricots adding a little
> tartness and sweetness that the hazelnuts alone don't
> have. I didn't want to use apricot jam or preserves,
> because the hazelnut butter itself is runny enough.
> If I could make it a little stiffer, that would be nice.
> Also, I want the most concentrated flavors I can get,
> hence the dried fruit.
>
> I was alternating a small handful of nuts with a small
> handful of apricots, pushing them along with the tamper.
> Once I ran into trouble, I noticed the motor bogging
> down even without pushing more in with the tamper.
> At that point, I gave up rather than risk damaging the
> motor. Upon disassembly of the head, I found a very
> stiff deposit of mashed up apricot and hazelnut, just
> like what I was trying to create.
>
> Any suggestions how to proceed further? What sort
> of machine could handle dried apricots, turning them
> into a paste? I could perhaps make the hazelnut butter
> in the Champion, then combine it with the apricots
> made using some other machine, if I knew what that
> machine was. Perhaps a meat grinder?
>
> I considered dicing the apricots before adding them
> to the Champion, but the problem seemed not to be
> reduction of the apricots from whole, but the formation
> of the stiff paste inside the head.
>
> I've been considering buying a commercial Waring
> blender, but I'm doubtful that would be useful for this
> purpose.
>
> I've been thinking maybe I could freeze the apricots
> solid, then attack them with some sort of machine
> optimized for reduction of solids. But what would that
> machine be? Certainly not a grain mill.
>
>
>


Soak the dried apricots first. Experiment with different soaking times
to see what level of hydration works the best.

You also might try freezing the apricots in liquid nitrogen, then
grinding them with a sturdy mortar and pestle -- maybe a Mexican
molcajete y tejolote.

HTH, :-)
Bob

Mark Thorson wrote:

> I had an unsuccessful experiment today. I tried running
> hazelnuts and dried apricots through my Champion juicer.
> Shortly after starting, it was obviously that the juicer was
> bogging down too much, and I terminated the experiment.
>
> Hazelnuts alone work quite well, making a rather runny
> nut butter. I was hoping to create a more interesting
> flavor combination, with the apricots adding a little
> tartness and sweetness that the hazelnuts alone don't
> have. I didn't want to use apricot jam or preserves,
> because the hazelnut butter itself is runny enough.
> If I could make it a little stiffer, that would be nice.
> Also, I want the most concentrated flavors I can get,
> hence the dried fruit.
>
> I was alternating a small handful of nuts with a small
> handful of apricots, pushing them along with the tamper.
> Once I ran into trouble, I noticed the motor bogging
> down even without pushing more in with the tamper.
> At that point, I gave up rather than risk damaging the
> motor. Upon disassembly of the head, I found a very
> stiff deposit of mashed up apricot and hazelnut, just
> like what I was trying to create.
>
> Any suggestions how to proceed further? What sort
> of machine could handle dried apricots, turning them
> into a paste? I could perhaps make the hazelnut butter
> in the Champion, then combine it with the apricots
> made using some other machine, if I knew what that
> machine was. Perhaps a meat grinder?
>
> I considered dicing the apricots before adding them
> to the Champion, but the problem seemed not to be
> reduction of the apricots from whole, but the formation
> of the stiff paste inside the head.
>
> I've been considering buying a commercial Waring
> blender, but I'm doubtful that would be useful for this
> purpose.
>
> I've been thinking maybe I could freeze the apricots
> solid, then attack them with some sort of machine
> optimized for reduction of solids. But what would that
> machine be? Certainly not a grain mill.
>
>
>


Soak the dried apricots first. Experiment with different soaking times
to see what level of hydration works the best.

You also might try freezing the apricots in liquid nitrogen, then
grinding them with a sturdy mortar and pestle -- maybe a Mexican
molcajete y tejolote.

HTH, :-)
Bob

Mark Thorson wrote:

> I had an unsuccessful experiment today. I tried running
> hazelnuts and dried apricots through my Champion juicer.
> Shortly after starting, it was obviously that the juicer was
> bogging down too much, and I terminated the experiment.
>
> Hazelnuts alone work quite well, making a rather runny
> nut butter. I was hoping to create a more interesting
> flavor combination, with the apricots adding a little
> tartness and sweetness that the hazelnuts alone don't
> have. I didn't want to use apricot jam or preserves,
> because the hazelnut butter itself is runny enough.
> If I could make it a little stiffer, that would be nice.
> Also, I want the most concentrated flavors I can get,
> hence the dried fruit.
>
> I was alternating a small handful of nuts with a small
> handful of apricots, pushing them along with the tamper.
> Once I ran into trouble, I noticed the motor bogging
> down even without pushing more in with the tamper.
> At that point, I gave up rather than risk damaging the
> motor. Upon disassembly of the head, I found a very
> stiff deposit of mashed up apricot and hazelnut, just
> like what I was trying to create.
>
> Any suggestions how to proceed further? What sort
> of machine could handle dried apricots, turning them
> into a paste? I could perhaps make the hazelnut butter
> in the Champion, then combine it with the apricots
> made using some other machine, if I knew what that
> machine was. Perhaps a meat grinder?
>
> I considered dicing the apricots before adding them
> to the Champion, but the problem seemed not to be
> reduction of the apricots from whole, but the formation
> of the stiff paste inside the head.
>
> I've been considering buying a commercial Waring
> blender, but I'm doubtful that would be useful for this
> purpose.
>
> I've been thinking maybe I could freeze the apricots
> solid, then attack them with some sort of machine
> optimized for reduction of solids. But what would that
> machine be? Certainly not a grain mill.
>
>
>


Soak the dried apricots first. Experiment with different soaking times
to see what level of hydration works the best.

You also might try freezing the apricots in liquid nitrogen, then
grinding them with a sturdy mortar and pestle -- maybe a Mexican
molcajete y tejolote.

HTH, :-)
Bob

In article >, Mark Thorson
> wrote:

> I had an unsuccessful experiment today. I tried running
> hazelnuts and dried apricots through my Champion juicer.
> Shortly after starting, it was obviously that the juicer was
> bogging down too much, and I terminated the experiment.
>
> Hazelnuts alone work quite well, making a rather runny
> nut butter. I was hoping to create a more interesting
> flavor combination, with the apricots adding a little
> tartness and sweetness that the hazelnuts alone don't
> have. I didn't want to use apricot jam or preserves,
> because the hazelnut butter itself is runny enough.
> If I could make it a little stiffer, that would be nice.
> Also, I want the most concentrated flavors I can get,
> hence the dried fruit.
>
> I was alternating a small handful of nuts with a small
> handful of apricots, pushing them along with the tamper.
> Once I ran into trouble, I noticed the motor bogging
> down even without pushing more in with the tamper.
> At that point, I gave up rather than risk damaging the
> motor. Upon disassembly of the head, I found a very
> stiff deposit of mashed up apricot and hazelnut, just
> like what I was trying to create.
>
> Any suggestions how to proceed further? What sort
> of machine could handle dried apricots, turning them
> into a paste? I could perhaps make the hazelnut butter
> in the Champion, then combine it with the apricots
> made using some other machine, if I knew what that
> machine was. Perhaps a meat grinder?
>
> I considered dicing the apricots before adding them
> to the Champion, but the problem seemed not to be
> reduction of the apricots from whole, but the formation
> of the stiff paste inside the head.
>
> I've been considering buying a commercial Waring
> blender, but I'm doubtful that would be useful for this
> purpose.
>
> I've been thinking maybe I could freeze the apricots
> solid, then attack them with some sort of machine
> optimized for reduction of solids. But what would that
> machine be? Certainly not a grain mill.

What if you chopped the apricots in a food processor - a little sugar
would help keep from sticking. Then add the hazelnut butter and process
until you had the paste. JAT.
--
-Barb, <www.jamlady.eboard.com> Updated 9-18-04; Sushi Story
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article >, Mark Thorson
> wrote:

> I had an unsuccessful experiment today. I tried running
> hazelnuts and dried apricots through my Champion juicer.
> Shortly after starting, it was obviously that the juicer was
> bogging down too much, and I terminated the experiment.
>
> Hazelnuts alone work quite well, making a rather runny
> nut butter. I was hoping to create a more interesting
> flavor combination, with the apricots adding a little
> tartness and sweetness that the hazelnuts alone don't
> have. I didn't want to use apricot jam or preserves,
> because the hazelnut butter itself is runny enough.
> If I could make it a little stiffer, that would be nice.
> Also, I want the most concentrated flavors I can get,
> hence the dried fruit.
>
> I was alternating a small handful of nuts with a small
> handful of apricots, pushing them along with the tamper.
> Once I ran into trouble, I noticed the motor bogging
> down even without pushing more in with the tamper.
> At that point, I gave up rather than risk damaging the
> motor. Upon disassembly of the head, I found a very
> stiff deposit of mashed up apricot and hazelnut, just
> like what I was trying to create.
>
> Any suggestions how to proceed further? What sort
> of machine could handle dried apricots, turning them
> into a paste? I could perhaps make the hazelnut butter
> in the Champion, then combine it with the apricots
> made using some other machine, if I knew what that
> machine was. Perhaps a meat grinder?
>
> I considered dicing the apricots before adding them
> to the Champion, but the problem seemed not to be
> reduction of the apricots from whole, but the formation
> of the stiff paste inside the head.
>
> I've been considering buying a commercial Waring
> blender, but I'm doubtful that would be useful for this
> purpose.
>
> I've been thinking maybe I could freeze the apricots
> solid, then attack them with some sort of machine
> optimized for reduction of solids. But what would that
> machine be? Certainly not a grain mill.

What if you chopped the apricots in a food processor - a little sugar
would help keep from sticking. Then add the hazelnut butter and process
until you had the paste. JAT.
--
-Barb, <www.jamlady.eboard.com> Updated 9-18-04; Sushi Story
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

Mark Thorson wrote:

> Any suggestions how to proceed further? What sort
> of machine could handle dried apricots, turning them
> into a paste? I could perhaps make the hazelnut butter
> in the Champion, then combine it with the apricots
> made using some other machine, if I knew what that
> machine was. Perhaps a meat grinder?


A blender. Add a few drops of water (or that hazelnut milk), enough to
cover the blades, and a handful of dried apricots. Process. Add a few
more drops of liquid. Keep a close eye on the amount of liquid to get
the smallest amount possible that will still allow the blender to work.
I've made pastes from dried fruits this way many times. If you don't
mind something a little wetter and smoother (better, in my opinion, but
I don't know what consistency you're shooting for), soak the apricots in
the liquid first or heat the apricots + liquid combination in a sauce pan.

--Lia

> Julia Altshuler
>
>Mark Thorazine wrote:
>
>> Any suggestions how to proceed further? What sort
>> of machine could handle dried apricots, turning them
>> into a paste? I could perhaps make the hazelnut butter
>> in the Champion, then combine it with the apricots
>> made using some other machine, if I knew what that
>> machine was. Perhaps a meat grinder?

Definitely try a meat grinder... or use a food mill if preparing Apricot Butter
(barak lekvar)... I'd not trust a food processor lest you ruin your ingredients
by over processing. Lekvar is the thick prune butter used a filling in baked
products... made with apricots it's called "barak lekvar". Both are readily
available already prepared... prepared barak lekvar probably costs less than
making your own as decent dried apricots can be costly.. the best quality and
least costly I've found can be had from the sun-maid site; whole or in slabs...
I'd choose slabs for your usage... whole is too good to chop up.

Apricot Slabs 6 Lbs. $28.50
Extra Fancy Apricots 6 Lbs. $37.00

http://altapacific.com/secure/sunmaidgs/default.asp

http://altapacific.com/secure/sunmai...pt_id=5&flag=1

>A blender. Add a few drops of water (or that hazelnut milk), enough to
>cover the blades, and a handful of dried apricots. Process. Add a few
>more drops of liquid. Keep a close eye on the amount of liquid to get
>the smallest amount possible that will still allow the blender to work.
> I've made pastes from dried fruits this way many times. If you don't
>mind something a little wetter and smoother (better, in my opinion, but
>I don't know what consistency you're shooting for), soak the apricots in
>the liquid first or heat the apricots + liquid combination in a sauce pan.
>
>--LiaR

Apricot froth... BLECH!

Moron, Idiot, Imbecile, FRAUD!


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Using a meat grinder worked well on the apricots,
though it didn't produce as fine a grind as I would
have liked.

After running the apricots through the meat grinder
twice, and adding the hazelnut butter, using a hand
blender was not very successful. The paste was just
too thick. However, running the mixture through the
meat grinder produced an acceptable result. A bit
grainer that I would have liked, but not bad for a
first effort.