Apricot Applesauce Jewish Recipes

APRICOT APPLESAUCE (JEWISH)

Steps:

• In a large, heavy saucepan, combine the apricots, 1 1/3 cups of apple juice, the vanilla bean, ginger & a pinch of salt, then cover & cook on a simmer for about 25 minutes, or until apricots are very tender.
• Add the apples & continue cooking, covered ~ & stirring occasionally ~ for another 25 minutes or until apples are very soft, adding additional juice, if necessary, to prevent sticking.
• The mixture is ready when it is thick & pulpy, with no liquid visible. If it is a little watery, boil it for a few minutes, uncovered, to evaporate the remaining liquid.
• Remove the vanilla bean & either puree the mixture in a food processor, or use a hand-held masher, blending to a somewhat chunky consistency.
• Cover & refrigerate until chilled before serving.

JEWISH SALAD

Steps:

• Combine cucumbers, fennel, onion, oranges and watercress in large shallow bowl.
• Whisk together vinegar, orange juice, honey and olive oil.
• Toss with salad.
• Sprinkle with pomegranate seeds and pine nuts.

FASSOULIA

Steps:

• Rub the brisket with garlic, salt and pepper.
• Brown in a little oil.
• Put in water, spices and onions
• Simmer covered for 3 hours.
• Tip the string beans; add to the meat and simmer for 1/2 hour more.