Ingredients

3 cups granulated sugar
1 ½ cups water
2 pounds apples, Granny Smith, Gala or Delicious
Juice of ½ lemon
1 Tablespoon Rosewater or 1 teaspoon Vanilla
¼ cup slivered almonds

Preparation Instructions

1. Place the sugar and water in a 3 quart saucepan and bring to a boil over medium high heat.
2. While the mixture is heating, peel the apples and grate them by hand with a coarse grater or use a coarse grating disc on your processor. Immediately add the apples to the hot sugar syrup along with the lemon juice.
3. Reduce the temperature to medium and allow to cook for 30 -45 minutes or until most of the liquid has evaporated and the mixture is quite thick. (Note: the amount of time depends on the variety of apple and its juice content.) Stir the mixture occasionally to prevent sticking.
4. While mixture is cooking, toast the almonds in a 350F oven for 4 minutes or until lightly golden. Set aside.
5. When mixture is thickened (it will get thicker when it cools ) add the Rosewater or the vanilla and place in an open container until cool. The toasted almonds may be added to the mixture or sprinkled on top as a garnish. Refrigerate until serving.

Ingredients

• 2 Tablespoons olive oil
• 2 large cloves garlic, finely chopped
• 1 medium onion, diced into 1/2 inch pieces
• 2 carrots sliced into 1/4 inch rounds
• 1 8 ounce can tomato sauce
• 1/2 cup raisins
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 2 1/2 cups vegetable stock or chicken stock if not strictly vegetarian, divided use
• 2 yellow crookneck squash, sliced into 1/4 inch rounds
• 2 small zucchini, sliced into 1/4 inch rounds
• 1 can chickpeas, drained (about 1 cup)
• 4 Tablespoons butter or margarine
• 1 cup couscous
• finely minced parsley for garnish

Preparation Instructions

1. Heat a large frying pan for 30 seconds and add the oil. Heat the oil for 15 seconds and then sauté the garlic and onion until lightly golden. DO NOT BURN THE GARLIC.
2. Add the carrots, tomato sauce, raisins, salt, cumin and 1 cup of stock to the pan. Cover and simmer the mixture for 10 minutes or until the carrots are crisp tender.
3. Add the crookneck squash, the zucchini and the chickpeas. Cook until the squashes are tender.
4. In a large saucepan, heat the remaining 1 1/2 cups stock and butter or margarine. Add the couscous. Cover, remove from the heat, and allow the pan to sit for 5 minutes.
5. To serve, spoon the couscous in the center of a large rimmed dish, and surround with the cooked vegetables. Pour the sauce evenly over all. Sprinkle with a little parsley for garnish if you like.

Ingredients

• 2 pound butternut squash or small pie pumpkin
• 2 Tablespoons -1/4 cup olive oil, as needed
• Kosher salt
• ½ cup chiffonade of fresh mint
• 2 large cloves of garlic sliced lengthwise into thin slivers
• ½ cup red wine or balsamic vinegar
• ½ cup sugar (less if using balsamic vinegar)
• 1/8-teaspoon cinnamon
• Kosher salt and freshly ground black pepper to taste

Preparation Instructions

1. Cut the squash in half lengthwise and peel it and remove all seeds and fibers from the inside. Cut each half lengthwise again and slice crosswise into 1/4-inch slices.
2. Place the sliced squash or pumpkin on a non-stick cookie sheet with 1-inch rim. Add enough of the olive oil to liberally coat the slices. Sprinkle very lightly with kosher salt and bake in a 350F oven for 15 minutes or until lightly golden and tender when pierced with a fork. Remove from oven. Retain any remaining oil from the pan for the sauce.
3. In a 2-quart casserole layer the cooked squash with the mint and garlic slivers.
4. Heat a 1-quart saucepan for 20 seconds. Add any oil retained from the cookie sheet. Add the vinegar, sugar, and cinnamon to the pan and cook, stirring constantly until the mixture bubbles and thickens slightly, about 3 minutes.
5. Pour the hot syrup over the squash and move the mixture gently with a rubber spatula to distribute the sauce amongst the layers.
6. Serve at once or at room temperature, which is perfect for a buffet.

Ingredients

• 16 ounces extra wide egg noodles
• 8 Tablespoons Pareve margarine or butter
• 3- 3.9 ounce cups of unsweetened applesauce or pear/applesauce
• 6 large eggs
• 1-cup sugar
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon
• Generous pinch of nutmeg
• 1-cup Craisins or dark raisins
• 4 Gala or Jonagold apples, or fresh Anjou pears, pared, cored and sliced into thin semi-circles, reserve 8 slices for garnish on top
• Additional cinnamon and sugar for topping
• Additional margarine or non-stick spray for topping

Preparation Instructions

1. Grease a 13 x 9 pan with margarine or non-stick spray. Pre-heat oven to 350F.
2. Cook noodles according to package directions. Drain and place in a large mixing bowl with the margarine and the applesauce. Stir gently with a rubber spatula to combine and allow the margarine to melt.
3. In a 1 quart bowl combine the eggs, sugar, vanilla, cinnamon, and nutmeg. Add this blended mixture to the noodles along with the Craisins and sliced fresh fruit. Mix gently but thoroughly and pour into the prepared pan. Place reserved apple slices down the center of the casserole.
4. Lightly grease the shiny side of a sheet of foil with margarine or non-stick spray and then cover the casserole, greased side down.
5. Bake for 45 minutes and then uncover. Sprinkle with cinnamon and sugar and then lightly spray with cooking oil or dot with margarine and return the casserole to the oven for 15 minutes more or until lightly golden. Let kugel sit for 10 minutes or so before cutting.

When I was a child my mother bought Mrs. Adler’s Carrot Tzimmes in jars. As an adult I couldn’t find it in the supermarket so I decided to create a recipe for this sweet carrot dish. The following recipe is easy to make and recreates my childhood memories to a tee. I hope you enjoy this all year long not just for Rosh Hashanah-the carrots and honey make them perfect for this holiday.

Ingredients

• 1 pound steamed, sliced carrots (substitute 1 pound drained canned carrots)
• 1/3 cup chicken stock, or vegetable stock to make it Pareve
• 1/3 cup orange juice
• ¼ teaspoon ginger
• 1/3 cup honey
• 1 Tablespoon pareve margarine
• 1 1/2 teaspoons potato starch dissolved in 3 Tablespoons water
• 12 miniature matzo balls or 3 regular sized matzo balls quartered

Preparation Instructions

1. Make matzo ball mixture according to your favorite recipe. Use part of the mixture to make your miniature balls by shaping 1 scant teaspoon of dough into a ball in your oiled hands and adding it to the boiling water. Reserve matzo balls for later.
2. Place sliced, cooked carrots, stock, orange juice, ginger and honey in a saucepan and heat to boiling.
3. Reduce heat and add margarine.
4. Give potato starch mixture a stir to recombine and then add to the carrots. Stir constantly until mixture thickens.