1 Orange,unpeeled,seeds remove And cut into 8 pieces. 1/2 c Raisins 1/2 c (14) pitted dates 1/3 c Cherry preserves 1/2 c Sweet red Passover wine 1 ts Ground ginger 1 pn Cayenne pepper 2 tb Pine nuts In food processor,chop orange coarsley.Add raisins and dates and process until finely chopped.Transfer to medium size saucepan and stir in preserves,wine,ginger and cayenne.Bring to a simmer.Cover and cook over lowest heat for 8 to 10 minutes until thick,stirring often to prevent any sticking.Stir in pine nuts.Makes 1 1/4 cups. Note: May be kept refrigerated up to 1 week....
How To make Greek Charoset's Videos
Cooking with Congregants October 2020
Join Susan Finks as she interviews Alan Finks about his grandmother's favorite recipes. Click here for the recipes:
The Nosher Passover Cooking Series: Sephardi Zucchini Frittata
Join writer and food educator Susan Barocas, who previously served as guest chef for several White House seders, to kick off our Passover cooking series.
recipes:
Recipes - Borekas
Recipes Borekas Sephardic
Bake at 375 degrees F or 40 minutes or until golden brown. Note: To make both the cheese and spinach fillings, you will need to make a second batch of dough.
Sherry and the Greek - Passover
An original talk series starring Vine and Chris Semers, discussing a variety of fun topics and performing skits, characters, and musical numbers. This week - Our Passover epsiode. PLEASE SUBSCRIBE! Follow @gaySVTV And head over to Chris''s channel and subscribe to Greek In The City watch all our videos at YouTube.com/MissSherryVine
Spinach Feta Mini Quiches for Passover
Step into Jewish Federation's Passover kitchen and learn delicious recipes for Passover snacks to enjoy throughout the holiday. Full recipe:
Easter Lamb Shank
It is an old tradition to eat lamb for Easter, as it is a symbol for Christ’s sacrifice and at the same time a continuation of the Jewish tradition of the Passover lamb. This recipe is taken from the French 13th century cookbook „Enseignements qui enseignent à apareillir toutes manières de viandes“ (in English: „Lessons which teach the preparation of all kinds of meats“). The trick is to first parboil and then roast the meat at high temperatures, combining the best results of the two cooking methods: juicy meat and a roasted crust. I can only really recommend this preparation, including the sour-peppery condiment that goes with it.
You need: A lamb shank (or shoulder), some lard or olive oil, verjuice or mild apple vinegar, black pepper
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Music license: Suonatore di Liuto Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License