‘Tis the season to be jolly….yes, even in Israel, wintry festiveness has settled upon us (in the form of Channukah, festival of lights) and we are indulging in donuts, latkes, and other seasonal delights. Personally, I find myself missing the mince pies…
Happily, these pears went some way towards fulfilling that craving. Warm, spicy, rich and comforting, a perfect dessert for a chilly winter’s evening. Surprisingly easy to prepare, the best thing about them is the steaming mulled wine left over once you have served the pears.
2 small cinamon sticks
300ml red wine
thinly pared rind and juice of 1 small orange
4 firm pears
frozen vanilla yoghurt or ice cream to serve
1. Place the cinnamon sticks on the work surface and with a rolling pin, slowly roll down the side of the cinnamon stick to bruise. Place in a large heavy-based saucepan.
2. Add the sugar, wine, water, pared orange rind and juice to the pan and bring slowly to the boil, stirring occasionally, until the sugar is dissolved.
3. Meanwhile peel the pears, leaving the stalks on. Cut out the cores from the bottom of the pears and level them so that they stand upright.
4. Stand the pears in the syrup, cover the pan and simmer for 20 minutes or until tender. Remove the pan from the heat and leave the pears to cool in the syrup, turning occasionally.
5. Arrange the pears on serving plates and spoon over the syrup. Decorate with orange slices if you wish, and serve with ice cream or frozen yogurt.
~ Recipe submitted by Joanne Mandel of the delicious food blog, Eat Love Jump
frozen pastry dough
1/4 cup sugar
1/4 cup cinnamon
Combine the cinnamon and sugar. Peel apples and remove the core, then roll them in cinnamon & sugar mixture. Place the apples in the center of the pastry dough, and wrap around the apple. Place on baking sheet and bake uncovered on 350 for about 45 minutes. You can sprinkle powered sugar on top before serving.
2 tablespoons of margarine
1 onion diced
2 carrots diced
1 butternut squash cut into chunks
salt and pepper to taste
Saute the diced onion with the margarine. Add the butternut squash chunks and the diced carrots. Add some salt and pepper to taste. Cook until they have browned. Then add 5 cups of water and boil and simmer until the veggies are soft. When it’s ready puree it and serve with some toasted pine nuts or some sour cream.
2 romen noodle packets
1/2 cup sunflower seeds
3 Tbs slivered almonds
1/2 cup sugar
1/2 cup olive oil
1/2 cup vinegar
2 Tbs soy sauce
1 napa cabbage sliced up and shredded
1 green onion
1. bring sugar, oil, vinegar, and soy sauce to boil over medium heat. Then remove and cool.
2. Place noodles, sunflower seeds, and almonds on a cookie sheet in oven, set to 350 for 8-10 minutes.
3. combine everything and mix well.
~ Recipe submitted by Anna-Aliza Benzaquen Rosenbaum
When I don’t want to fuss in the kitchen I serve this easy and fresh garden salad. You can use any veggies you have in the fridge. I use lettuce, tomato grapes, cucumber and will sometimes throw in pepper slices. It’s crunchy and the light dressing gives just enough flavor that it does not overwhelm the other dishes.
Slice and dice as it pleases you. Put in a bowl and dress with the following:
Drizzle some olive oil and lemon juice onto the salad. Season with a dash of salt and pepper and add a bit of ginger.
This is my mother’s recipe. She makes this for Shabbat and it’s a great side dish to any kugel and chicken dish!
Salt & Pepper to taste
Cut off the ends of the green beans, then put into a pot. Grate the carrot into the same pot. Add some salt and pepper to taste. Then add a bit of water and simmer for about 20 minutes until cooked.