Recipes for Shabbat
In that never never "there is no good fresh fruit" time between the apples and pomegranates of the High Holidays and the strawberries we serve at Pesach appear I find my self reaching for the dried fruit and I never miss a culinary beat.
The benefits of eating dried fruit as part of a balanced diet are well known. Dried fruits are typically high in fiber and complex carbohydrates and contain tons of the minerals and vitamins necessary for a healthy lifestyle. Dried fruits are a wonderful snack full of vitamins and minerals and I use them as an alternative natural sweetener when I'm baking cakes, cookies and, breakfast cereals. I also use them to make sauces and throw them into salads and on top of ice cream
Dried fruits are a great pantry item because they will keep for months. Air and heat can cause the fruit to dry and harden, so it is necessary to keep unopened packages of dried fruit in cool, dry places at temperatures below 70. Open packages of dried fruit should be kept in airtight containers. If it's really humid you should consider refrigerating them. Dried fruit can also be stored in the freezer for long periods of time and thaw quickly at room temperature.
Dried fruit is available year-round and
comes in five basic designations: extra fancy,
fancy, extra choice, choice and standard. These grades are
based on size, color, condition and moisture content. In fact the
only down side I can find to munching tons or
these tasty treats is that they contain 4 to 5
times the calories, by weight, of fresh fruit. So, if you're counting
calories, know that a little goes a long way.
In a food processor combine the ricotta
and cream cheese and process until smooth. Add
the brown sugar and cinnamon and process to combine.
Remove the mixture from the processor and place it in a bowl and
add the almonds, apricots and dates. Mix to
combine. Serve the spread with fruit, cookies or
muffins. You can store the mixture in airtight container in the
refrigerator for a week. Makes about 11/4 cups spread. This recipe
can be doubled or tripled.
In a medium saucepan, cook the sweet
potatoes in salted boiling water until they
are tender, about 5 to 8 minutes. Do not overcook. Drain and toss the
cooked potatoes with lemon juice. Set the potatoes aside. In a large bowl,
combine the mayonnaise, orange juice, honey, orange peel, ginger, salt and
nutmeg. Add the warm potatoes, the celery and dates and toss to coat well.
Cover and chill for at least 1 hour. Before serving, gently stir in the
pecans. Spoon salad onto a lettuce lined
platter. Arrange the oranges around the salad.
Preheat oven to 375. Lightly oil 18
muffin cups, or coat with nonstick cooking spray. In a large mixing bowl,
combine flour, sugar, baking soda, cinnamon and salt. In a second bowl,
combine carrots, apples, coconut, dates and
pecans. Stir the eggs, oil and vanilla into the carrot mixture and
then add this mixture to the dry ingredients. Stir until smooth.
Spoon the batter into the prepared muffin pans.
Bake for 18 to 20 minutes or until a toothpick
inserted into the center of a muffin comes out clean. Makes 18 muffins
Preheat the oven to 325. In a blender
or food processor combine the flour, 1/2 cup butter and cream cheese.
Process until the mixture forms a ball. Chill, wrapped in plastic wrap,
for 15 minutes. combine the brown sugar, egg, 1
tablespoon butter, vanilla and salt in a medium mixer bowl. Beat at
medium-high speed until smooth. Stir in
the apricots and pecans. shape the dough into twenty-four 1" balls. Press
the balls over the bottoms and up the sides of 24 greased muffin cups.
Spoon the apricot mixture into the prepared
muffin cups. Bake for 25 minutes or until filling is set. Cool in the
muffin cups on a wire rack.
Preheat oven to 300. In a bowl combine the flour, baking powder, nutmeg, baking soda and mace. In an electric mixing bowl combine the sugar, vanilla, and eggs and beat, at medium speed until thick. Stir in the flour mixture, cashews, and raisins. Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape the dough into a 12-inch roll. Place the roll on a baking sheet coated with cooking spray, and pat to 1-inch thickness. Bake at 300 degrees for 45 minutes. Cool 10 minutes on a wire rack. Cut roll diagonally into 24 (1/2-inch) slices; stand the slices upright on baking sheet. Bake for 20 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack. Makes 2 dozen pieces
In a small bowl combine the vinegar,
sugar, mustard, pepper and oil. In a large bowl, combine the red and green
cabbages, carrots, sliced vegetables, raisins,
parsley and ginger. Add the dressing and gently toss.
Let the salad stand for 1 hour to marinate vegetables and blend
flavors. Serves 4. This recipe can be doubled or
In a food processor combine all the
ingredients and process until you have the desired consistency. This is
great spread on bread, bagels, or crackers. Makes approx. 1/2 cup. This
recipe can be doubled or tripled
Using a food processor, blend together
the apricots, sugar, jam and macadamia nuts,
pulsing the machine until mix forms a ball. Shape rounded
teaspoons of the mixture into balls. Roll and press each ball into
the coconut. Place the coated balls on a cookie
sheet and chill, loosely covered, for 4 hours or
overnight. This recipe can be doubled or tripled.
Makes 2 1/2 to 3 dozen snowballs.
In a large sauce pan heat the oil and
then saute the onion and garlic, stirring
frequently until tender, about 7 minutes. Add remaining the butternut
squash, chicken broth, raisins, turmeric,
cinnamon and ginger. Heat the mixture to
boiling. Reduce the heat and cover and cook until squash is tender, about
8 minutes. Stir in the garbanzo beans. When the
mixture is hot through out serve over the hot rice. Serves 4
Preheat oven to 350. Plump dried
cherries by covering with boiling water. Let
stand a couple of minutes. Drain well and toss with cherry liqueur. Drain
when required or even better, let sit a
couple of hours or overnight for best flavor, then drain and use in
recipe. Cream butter with granulated and brown sugars. Blend in egg,
vanilla and almond extracts. Fold in salt, baking soda and flour. Fold in
drained cherries, white and semisweet chocolate and
nuts. Batter should be soft. Drop in generous tablespoons onto
baking sheets lined with parchment paper. Bake
until lightly browned around edges, 12 to 14
minutes. Makes approx. 30 cookies.
© Eileen Goltz 2002