| Dressing: | |
| Juice from 1/2 lemon | 1 Tbsp. honey |
| 1/2 tsp cinnamon | |
| Salad: | |
| Seeds from 1 pomegranate | 2 oranges, sectioned and large dice |
| 2 green apples, cored and large dice | |
| Mix the lemon juice, honey and cinnamon together to make the salad dressing. |
| Stir the apple chunks with the dressing to prevent browning. |
| Add the oranges into the salad, gently toss, and serve. |
| Serves 5 |
| 2 oranges, peeled | 2 stalks rhubarb, cut into pieces |
| 4 slices fresh pineapple | 1 cup strawberries, hulled |
| 1 cup fresh cherries (or equivalent dried), pitted | 6 cups water |
| 1 cup brown sugar or honey | 1/2 tsp salt |
| 1/2 tsp cinnamon | 2 Tbsp lemon or lime juice |
| 1 cup sour cream | |
| Put all ingredients, except the sour cream, into a pot. |
| Cover and simmer over low heat for about 20 minutes. |
| When the fruit is tender, puree. |
| Chill. Top with sour cream when serving. |
| Serves 6 |
| 2 cups warm water | 1 tsp yeast |
| 4 Tbsp honey | 3 tsp salt |
| 4 Tbsp softened butter, coconut oil, or veg. oil | 2 cups whole wheat flour |
| 2 cups barley flour | 2 cups white bread flour |
| 3 Tbsp gluten | 2 Tbsp sesame or poppy seeds (optional) |
| Stir the yeast with the warm water and allow to stand for 5 minutes. |
| Mix in the honey, salt, and butter or oil. |
| If not using a mixer with a dough hook, gradually stir in the flour until the dough becomes too stiff for a spoon. Knead in the remaining flour until a smooth elastic ball is formed. |
| If using a mixer with a dough hook, on slow speed gradually add the flour and allow the mixture to knead until a smooth elastic ball is formed. |
| Place dough ball into a large greased bowl, cover and allow to rise until doubled in a warm place. |
| On a floured surface, punch down the dough ball and divide into 2 or 3 loaves. Shape as desired on a greased pan. Cover and allow to rise until doubled in a warm place. |
| Bake the loaves at 350 degrees F. 25 minutes for rolls, 45 minutes for large loaves. Bread is done when it is golden brown and sounds hollow when tapped. |
| This bread can be used to make croutons for the 7 Species Salad |
| Lettuce, (any kind, but the baby is good) |
| Seeds from 1/2 to 1 ripe pomegranate |
| 6 to 8 figs, checked for bugs and quartered |
| Handful of seedless (or deseeded) grapes, halved or quartered |
| 2 to 4 dates, checked for bugs and sliced |
| Olive oil and balsamic vinegar (this gets the olives in, the Torah specifically mentions oil olives so, in theory this could also count for the grapes) |
| Barley and wheat croutons |
| Optional: |
| Goat cheese |
| Bee or date honey (to get the eretz zavat chalav u'dvash element) |
| To make the croutons, get some bread (preferably sliced) that has both wheat and barley flour and cut in to bite-sized pieces (2cm to 3cm square) and place on a baking tray or casserole dish. |
| In a bowl, combine olive oil and some favorite spices, oregano, basil, and/or thyme. Brush the oil and herb mixture over the bread pieces and bake at 200°C to 225°C (400°F to 450°F) until the bread feels like croutons. |
| One can also skip the olive oil and herbs on the croutons and just bake the bread. Combine everything and enjoy! |
| If you make a bunch of croutons and buy the supplies, you can put the salad together several times throughout the chag. |
| 12 ounce box couscous |
| 2 cups Farm Rich or half-and-half |
| l tablespoon honey |
| l tablespoon margarine |
| 3 ounce dried blueberries |
| 3 ounce dried cranberries |
| 1/2 teaspoon vanilla |
| 1/4 teaspoon almond extract |
| 2 to 3 bananas, sliced |
| 1/4 to 1/2 cup slivered almonds |
| 1/4 teaspoon cardamom powder |
| 1 to 2 tablespoons dark brown sugar |
| In a large pot, bring to the boil the Farm Rich, honey, margarine, and couscous, stirring. |
| Add the dried fruit and stirring, return to the boil and remove pot from the stove. |
| Cover and let it stand for 5 minutes. |
| Fluff the couscous, and add the vanilla, almond extract, bananas, almonds, cardamom, and brown sugar, mixing well. |
| Let it sit and serve at room temperature. |
| Serves 6 |
| 1 turkey, preferably a hen, about 9 lb. |
| salt and pepper |
| margarine or oil for roasting |
| 12 oz. Turkey meat (ground) |
| 4 oz. chopped onion |
| 4 oz. blond raisins (sultanas) |
| 5 oz. chopped, pitted, dried dates |
| 5 oz. chopped, pitted, prunes |
| 5 oz. chopped, dried apricots |
| 5 oz. chopped, dried figs |
| 2 oz. whole almonds |
| 2 oz. pine nuts (pignoli) blanched or not |
| 4 fl. oz. Port (or substitute brandy) |
| Fry the ground turkey meat gently with the chopped onions, drain off the fat that fries out. Stir in the dried fruits, nuts, pine nuts, salt and pepper to taste, and the port. Mix it well and stuff the washed and dried turkey. |
| Truss the turkey, rub with margarine or oil and roast in the way you normally do a turkey, allowing 20 minutes per pound of bird in a two-phase oven: have the oven at 425F (220C) when you first put the bird in. Immediately turn the oven down to 325F or 170C, and leave it at that temp for the duration of roasting. |
| Serves 6-8 |