Tina Wasserman » Apples

“WALDORFED” SPINACH SALAD

tina — Mon, 12 Oct 2009 16:02:37 +0000

2 large Jonagold apples, peeled cored, sliced ¼ inch thick
Juice of 1 large lemon
Zest of ½ lemon
4 small scallions, thinly sliced
2 stalks of celery finely diced
½ cup dark raisins
1/3 cup mayonnaise
¼ cup almond or peanut butter
2 Tablespoons maple syrup or honey
5 cups baby spinach leaves
¼ cup toasted slivered almonds or peanuts (if using peanut butter)

Combine the apples with the lemon juice, zest, scallions, celery and raisins in a large bowl.
In a small bowl, whisk together the mayonnaise, almond butter and syrup.
Toss this mixture together with the apple mixture and chill until serving.
When ready to serve, toss the apple mixture with the spinach and garnish with toasted slivered almonds.

Traditional Charoset Texas Style

tina — Tue, 10 Mar 2009 22:26:51 +0000

For over 20 years our family has been spending the first night of Passover at the Friedlander’s home. Lynn is a native Texan with Ashkenazic roots. How does this lineage manifest itself in her Charoset? The basic Ashkenazic formula is augmented with native Texas pecans and sugar. Migration changes recipes to conform to what is readily available…

Ingredients

8-10 sweet apples, Fuji, Gala, Honey Crisp or Jonagold
8-10 ounces pecans, toasted
1 Tablespoon cinnamon, or to taste
1/3 cup sugar, or to taste
1 cup Concord grape wine

Preparation Instructions

1. Peel, core and cut the apples into 8 pieces.

2. Place ½ of the apples in a processor work bowl and pulse until pieces are about ¼ inch. Remove to a large glass bowl and repeat with the remaining apples.

3. Toast the pecans at 350F for 5 minutes. Cool slightly and then add them to the work bowl. Pulse machine on and off until the pecans are finely chopped. Add pecans to the apples.

4. Add the cinnamon and sugar to the apple mixture and stir to combine.

5. Add the wine and mix well.

6. Cover and refrigerate overnight but preferably 1-2 days.

7. If mixture is watery, drain off excess liquid and then adjust cinnamon, sugar and wine as desired.

Makes about 1 quart.

Mixed Fruit Relish

tina — Fri, 27 Jun 2008 05:45:05 +0000

This is a terrific recipe and the antithesis of the raw orange/cranberry relish that was popular long ago! Make a double batch because it lasts forever in the refrigerator and will be great on sandwiches or even ice cream. Enjoy!

Ingredients

12 ounces fresh cranberries
2 apples, pared, cored, and cut into chunks
2 pears, pared, cored and cut into chunks
1 cup dark raisins
2/3 cup sugar
1/3 cup honey
½ cup fresh orange juice
1 Tablespoon grated orange zest
1 1/4 teaspoons cinnamon
1/3 cup orange liqueur

Preparation Instructions

Put all of the ingredients EXCEPT the liqueur into a heavy saucepan. Bring to a boil and then reduce the heat to a slow simmer. Cook uncovered for 30 – 45 minutes or until the mixture thickens slightly. Stir occasionally.
Add the liqueur and stir until thoroughly blended.
Refrigerate for at least three hours. This mixture lasts for months in the refrigerator and freezes well.
Serve chilled as an accompaniment to a poultry dinner.