Anush Abur Recipes

ANUSH ABUR

Steps:

• In a 6-quart pot, combine wheat and water. Bring to a boil for 5 minutes. Cover and let rest overnight.
• Remove cover. Return to simmer. Simmer gorgod until water begins to thicken. The lower the simmer, the "whiter" the pudding will remain. After about 1 ½ to 2 hours of simmering, add the sugar and continue to simmer. The pudding will begin to take on a thicker consistency.
• While wheat is simmering, combine fruit, pistachios and pine nuts in a small saucepan with water. Bring to a gentle simmer and allow to cook for about 15 minutes. Thoroughly drain. Add to pudding when pudding is cooled so that fruit will not bleed color into pudding.
• Pour into serving bowl. Garnish with filberts, slivered almonds, pecans or walnuts and cinnamon.
• Pomegranate seeds should either be incorporated into pudding uncooked or served separately as a garnish.

NORWEGIAN SWEET SOUP

Steps:

• Add tapioca to boiling water, stirring frequently.
• Add rest of ingredients except grape juice and boil until fruit is tender, about 30 minutes.
• When soup is done, add grape juice. Serve with Rusks.
• May be served cold as dessert. Garnish with whipped cream and chopped nuts.

ASHURE

Steps:

• The day before, wash and separately soak the whole grain wheat (or barley), chickpeas, and white beans in 3 times their volume of water for 12 hours.
• The next day, wash the raisins and boil for 3 minutes in a large amount of water. Drain.
• Wash the figs and boil them for 3 minutes in a large amount of water. Drain.
• Once the figs are cool, cut them into small cubes.
• Wash the apricots and immerse them in water at room temperature for 30 minutes. Drain the apricots and reserve their soaking water. Cut them into small dice.
• Place the almonds in a bowl filled with boiling water for 15 minutes. Peel them and reserve them.
• Pierce the apple with cloves.
• Fill 2 pots with water and cook the chickpeas and white beans separately according to instructions on the package.
• In a large pot, immerse the whole grain wheat (or barley) in 6 cups (1 liter) of water and cook according to the package instructions. Add water if necessary.
• Halfway through cooking the wheat, add the apple pierced with cloves, and the cinnamon stick.
• Continue cooking until the wheat is very tender, almost like porridge.
• Once the chickpeas are cooked, remove their skin.
• Toward the end of cooking the wheat, remove the apple and add the chickpeas, white beans, almonds, raisins, dried apricots and their reserved soaking water, salt, sugar (or honey) and milk.
• Mix well and simmer for another 10 minutes.
• At the end of the cooking, add the diced figs.
• Transfer the pudding into cups.
• Cool down and top with the garnishing ingredients.
• Refrigerate to serve cold, or cool down to room temperature to serve lukewarm.

STUFFED FRENCH LOAF

Steps:

• Preheat oven to 350 degrees.
• Slice the bread in half lengthwise and slightly hollow out each half, leaving a 1/2-inch thick layer of bread.
• Place crumbs in container of blender or food processor and process 15 to 20 seconds or until fine.
• Cook sausage, onion, and garlic in skillet over medium heat until meat is browned; drain.
• In a large bowl, combine bread crumbs, meat mixture, egg, 1 tsp mustard, and parsley; set aside.
• Using a blender or food processor, process the cheeses, olive oil, 2 tsps mustard, and pepper until mixture forms a paste, about 1 minute.
• Spread cheese mixture evenly over the inside of each bread half.
• Spoon meat mixture into the cavity of each bread half.
• Place bread halves together.
• Wrap loaf in foil. Bake for 30 to 35 minutes, or until heated through.
• Cut into 1-inch thick slices.
• • For the vegetarian option:.
• Cook the Garden Burger, pecans and mushrooms with the onion and garlic.
• Follow the rest of the recipe from that point.

HELEN'S CHRISTMAS CRANBERRY DELIGHT

Steps:

• Combine cranberries and pineapple in a bowl and toss lightly.
• Mix Jello with 1 cup of hot water, stir until dissolved.
• Add the Port wine and the fruit mixture and pour into a 9X13 inch glass pan and refrigerate until set firmly (about 3 hours).
• Let the cream cheese soften at room temperature while waiting on the Jello to firm. Blend with 1 cup of sour cream.
• Spread the softened cream cheese evenly onto the Jello mixture and top with chopped walnuts.
• For best results chill about 1 hour before serving.
• Will keep under plastic wrap about 3 days.
• Enjoy and Merry Christmas!