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.

Ingredients

4 ounces dried figs
4 ounces raisins
4 ounces prunes
4 ounces pitted dates
1 ½ cups peanut butter, or almond butter (peanuts are often excluded for Pesach)
2-3 cups brown sugar –according to taste
½ cup sweet kosher wine-as needed
Cinnamon-enough to cover balls of Charoset (approx 1 ½ ounce)

Preparation Instructions

1. Place the dried fruits in a processor work bowl and process the dried fruits until a relatively smooth paste is formed.

2. Add the peanut butter and brown sugar to the processor work bowl and pulse on and off a few times to begin to combine the ingredients. The machine will only begin the process as mixture will be thick.

3. Remove mixture to a bowl and continue to combine the ingredients kneading with your hands.

4. Little by little add the wine to the mixture until you obtain a firm ball of fruit. This mixture will be quite sticky. If necessary, refrigerate for ½ hour until mixture firms up a little.

5. Wet your hands periodically with cold water and form small balls of Charoset about the size of a small walnut.

6. Place balls on a parchment lined cookie sheet and put in the freezer until frozen.

7. Once the balls are hard you can remove them to a freezer bag until needed.

8. Just before serving, defrost and roll each ball in cinnamon. Serve.

Yield 2 or more dozen balls depending on size.

Tina’s Tidbits:

• Do not double this recipe unless you have a very large food processor or the mixture will be too difficult to combine thoroughly.

Ingredients

1 ½ pounds small grape tomatoes
¼ plus 2 Tablespoons granulated sugar, divided use
8 ounces whole almonds
¼ cup honey
Zest of ¼ medium orange
1 ½ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

Preparation Instructions

1. Preheat oven to 350 F (325F for convection oven).

2. Line a large rimmed cookie sheet with parchment paper. Cut the tomatoes in half lengthwise and place cut side up on a cookie sheet.

3. Sprinkle 2 Tablespoons of the sugar over the tomatoes and place in oven for 15 minutes.

4. Remove tomatoes from the oven and sprinkle them with another 2 Tablespoons of sugar. Return to the oven and roast for 30 minutes or until tomatoes are beginning to brown and sugar is caramelizing. Do not let the sugar burn.

5. Remove from oven when done and allow tomatoes to cool.

6. Meanwhile toast the whole almonds in the oven for 7 to 8 minutes until fragrant. Do not let almonds get too dark. Cool almonds and then finely ground in a nut mill or food processor using short pulses so that the nuts are ground fine without forming a butter. Place nuts in a 1 quart bowl and set aside.

7. Place tomato mixture in the processor work bowl and process until coarsely chopped. Add the honey, orange zest, and spices and the remaining 2 Tablespoons of sugar. Process to a smooth paste.

8. Add 1 ½ cup of the ground almonds to the tomato mixture and then pulse on and off until mixture is well blended. Transfer to a storage container and place in the refrigerator for 3 days.

9. When ready to serve, either serve in a dish with a spoon or shape into ¾ inch balls and roll in the remaining ground almonds. Serve cold.

Tina’s Tidbits

• Roasting the tomatoes serves two purposes. One the flavor is enhanced by the caramelized sugar and juices and two, it helps the tomato dry out so that the mixture won’t be too thin and wet

• A Tablespoon of sugar and some cinnamon may be added to the remaining nuts for the coating.

Ingredients

1 ½ pounds ground beef
½ medium onion, grated
2 Tablespoons chopped parsley
1 egg
1/3 cup matzo meal
½ cup tomato sauce
Salt and freshly ground black pepper to taste
3 Tablespoons extra virgin olive oil, divided use
5 onions, thinly sliced
1 quart water
½ cup dark raisins
8 soft pitted prunes
½ cup slivered almonds
2 pounds pumpkin or Hubbard OR Butternut squash, peeled and cut into 2 inch chunks
½ cup brown sugar
1 teaspoon cinnamon

Preparation Instructions

1. Place the meat in a 2 quart mixing bowl and add the onion, parsley, egg, bread crumbs, tomato sauce, salt and pepper and 1 Tablespoon of the olive oil. Mix the mixture well and set aside until ready to make the meatballs.

2. Heat a large Dutch oven and then add the remaining 2 Tablespoons olive oil. Sauté the onions in the oil until golden brown.

3. Add the water to the onions and bring to a boil.

4. Shape the meat into walnut sized balls and drop into the simmering liquid. Cook the balls until firm.

5. Combine the raisins and the prunes in a small glass dish and cover with water. Microwave on high for 3 minutes and let sit while the meatballs cook.

6. When the meat is firm, transfer the meat to a 13 x 9 casserole.

7. Drain the fruits and add them to the casserole along with the almonds and pumpkin.

8. Sprinkle the sugar and cinnamon over the food and bake in a pre-heated 350F oven until the squash is tender and almost all of the liquid has been absorbed. Serve with couscous or quinoa for Passover.

Couscous

1 ½ cups water or chicken broth
1 Tablespoon margarine or butter
1 cup couscous or quinoa

2. Add the couscous and stir to combine. Immediately cover and turn off the heat.

3. Allow the couscous to sit for 5 minutes. Fluff with a fork and place in the middle of a large serving platter with the meat and vegetables around it or serve from a bowl for all to take.

Note: For Quinoa, rinse quinoa in cold water twice before using (to remove bitterness of outer hull), cook covered, over low heat for 15 minutes or until all water is absorbed.

Joanne is now fifty but I am sure she has made this for her own children for many years. You will too!

Ingredients

• 1 1/2 cups sugar
• 3/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1 teaspoon nutmeg
• 1 1/4 cups all purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 2 eggs
• 1 stick butter or margarine, melted
• 1/3 cup water
• 1 cup canned pumpkin
• 1 1/2 teaspoons vanilla

Preparation Instructions

1. Grease 2 coffee cans, OR 1 loaf pan, OR 2 mini loaf pans and some muffin tins or a combination of each.
2. Preheat the oven to 350F.
3. Into a large mixing bowl add the first 9 ingredients. Stir to combine. Combine all of the remaining ingredients and add to the dry ingredients and stir until well blended.
4. Pour into the prepared pans and bake as follows:

• Mini muffins ——— 12-15 minutes
• Cupcakes ———— 20-25 minutes
• Mini loaf pans ——- 35-40 minutes
• Loaf pans ————- 45-60 minutes
• Coffee cans ———- 60-75 minutes

GINGER ORANGE SPREAD

• 8 ounces cream cheese
• 1 Tablespoon frozen orange juice concentrate
• 2 Tablespoons milk
• 1 Tablespoon brown sugar
• 1 Tablespoon crystallized ginger

1. Combine all of the ingredients in a processor workbowl and process until smooth.

Ingredients

• 3 medium D’Anjou pears or 4 small Seckel pears
• 1 1/2 cups water
• Juice and zest of 1/2 lemon
• 1 cup red wine-preferably Zinfandel or Shiraz
• 1 cup sugar
• 1/2 teaspoon vanilla

Preparation Instructions

1. Place the water, lemon juice, zest, wine, sugar and vanilla in a 2 quart saucepan. Bring to a boil for 5 minutes.
2. Meanwhile, peel the pears. If the pears are small and you are keeping them whole then use a long corer to remove the seeds and core from the bottom of the pear upward. Keep the stem intact on top. If you are using larger pears, cut the pears in half or quarters and then remove the core with the seeds. The easiest way to do this is to use a melon baller to scoop out the center of the core. As you finish preparing each pear, put it into the pan with the wine mixture.
3. Bring the pears and the liquid to a boil and then reduce the heat, cover, and simmer for 10 minutes or until a knife easily pierces the fruit. Turn off the heat and allow the pears to soak until ready to use. Mixture may be refrigerated for up to a week.

Ingredients

• 1 1/2 – 2 pounds rib eye, shoulder, chuck steak
• 4 Tablespoons soy sauce
• 2 Tablespoons lemon juice
• 2 Tablespoons brown sugar
• 2 teaspoons caraway seeds
• 2 teaspoons ground coriander
• 2 Tablespoons minced fresh garlic or 2 teaspoons garlic powder
• Salt and pepper to taste

1. Mix all of the ingredients together except meat.
2. Cut the meat into 1 1/2 inch cubes and place the cubes in a bowl with the marinade. Marinate at least 1 hour, if not longer.
3. Skewer the meat with any vegetables you desire (I recommend wedges of onion, green pepper, cherry tomatoes and mushroom caps.).
4. Broil over hot coals for 10-15 minutes or until meat is the desired color.
5. Serve with the accompanying sauce if you wish.

SAUCE SATE KATJANG

• 1/2-cup water
• 1 Tablespoon fresh lemon juice
• 3 Tablespoons peanut butter
• 1 1/2 teaspoons crushed red pepper flakes
• Salt to taste

1. Combine water and lemon juice.
2. Whisk peanut butter and slowly add just enough of the water mixture until you get a smooth sauce consistency. Stir in the red pepper flakes and salt. Serve with Sate Manis.

Ingredients

• 1 Tablespoon cumin powder
• 1 Tablespoon curry powder
• 1 Tablespoon paprika
• 1 Tablespoon coriander seed, crushed
• 1 Tablespoon black peppercorn, crushed
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 3 Tablespoons extra virgin olive oil
• 1 large clove of garlic, chopped
• 1 Tablespoon minced fresh oregano
• 2 Tablespoons minced fresh cilantro
• 1- 1 1/2 pounds boneless, skinless chicken breasts

Preparation Instructions

1. Combine all of the ingredients for the rub in a small bowl. Mix well and set aside.
2. Rinse and pat dry the chicken breasts
3. Rub the chicken breasts with some of the spice rub to coat well. Allow to sit for at least 1/2 hour at room temperature. If marinating for several hours, keep food in the refrigerator but bring to room temperature before grilling.
4. Grill the chicken breasts for 3 minutes per side or until firm but springy to the touch.

Incredible taste, easy to make and fun to eat especially with all of its accompaniments. What more could you want from a soup? Oh, yes, it’s beautiful to look at and packed with loads of nutrients. All the spices actually add up to a curry but this soup is more delicate and less spicy than a normal curry. Kids love to put the raisins, coconut and peanuts on top! Put a scoop of cooked basmati rice in your soup bowl before adding the soup and you have a complete meal.

Ingredients

• 1 3-pound chicken, cut up
• 6 cups chicken stock or water
• 1 onion stuck with 6 cloves
• 1 stalk of celery
• 1 carrot coarsely chopped
• 1 bay leaf
• 2 sprigs of parsley
• Salt to taste
• 15 whole peppercorns
• 1 cup packaged coconut
• 1 16-ounce can chickpeas, drained
• 4 Tablespoons Pareve margarine
• 6 Tablespoons flour
• 1 Tablespoon turmeric
• 1/2 teaspoon powdered ginger
• 1 Tablespoon ground cumin
• 1 Tablespoon ground coriander
• 2 cloves garlic, minced
• 1/8-1/4 teaspoon cayenne pepper
• 1-cup soy creamer
• Salt and pepper to taste

Preparation Instructions

1. Cook the chicken in a 4-quart pot with the next 8 ingredients for 1 hour or until the chicken is tender. Strain the broth and remove the meat from the bones.
2. Put 2 cups of the strained broth into a blender and add the coconut. Blend until the coconut is pulverized. Strain the coconut milk through cheesecloth or a double mesh strainer. Throw away any coconut solids
3. If the blender is gritty rinse out the container with water; no need to thoroughly wash or dry. Add coconut milk and chickpeas to the blender and blend until smooth.
4. Combine all of the spices with the flour. Melt the 4 Tablespoons pareve margarine in a 3-quart saucepan. Whisk in the flour mixture and the garlic and stir for 1 minute. Whisk in the coconut milk mixture and the remaining broth until smooth and thickened.
5. Add the cream and the chicken pieces and season to taste with the salt and pepper.

Additional Notes

Note 1: Coconut milk does not contain any dairy products. It gets its name from its color and consistency.

Note 2: If you do not keep a kosher kitchen you may substitute butter for margarine and half and half for soy creamer.