To mark IDC Herzliya’s 20th anniversary, we spent a day following Prof. Uriel Reichman, IDC’s founder and president, and Jonathan Davis, VP for External Relations, around its delightful campus.
By Ruby G.
This is a simple recipe for chicken thighs or breasts. You need chopped onions, low fat French dressing, fresh apricots (or if they are not in season, apricot jam that’s natural with no sugar added), and slivers of almonds.
Sprinkle garlic powder over the chicken, cover with chopped onions and liberally coat with dressing and fresh apricots. Bake in a 350° degree oven until browned (about 15 minutes on each side). Add slivered almonds and bake another 10 minutes. This dish can be refrigerated and reheated the next day.
Serve over rice or quinoa.
Fruit and Cinnamon Noodle Kugel
By Tzvia Ehrlich-Klein
Cook 1 bag of broad noodles according to package directions and then drain.
Add 1/4 cup each dried apricots, raisins, pears and pineapple; 1 large green apple, sliced thin; ¾ – 1 cup sugar; ½ tsp vanilla; 1-2 tsp cinnamon; 3 eggs and ½ cup oil or margarine. Mix well. Bake in greased pan in a 350° degree oven.
By Rachel Bluth
Challa Kugel, or bread pudding as it is better known in the culinary world, is one of the most versatile foods – it can be served hot or cold, for breakfast, lunch or dinner, as a main dish (if it’s put in the middle of plate and served on good china), side dish (served on the side and grudgingly allowing the fish or meat imposter to steal the glory) or as the elegant dessert, served warm, in a parfait glass with a drizzle of its yummy caramel glaze and a scoop of ice cream or a dusting of confectionary sugar.
It is also one of the most forgiving concoctions in that measurements are not written in stone, and you can make it your own by adding or subtracting ingredients – the only rule to follow is to bake it at 350 degrees in a pre-heated oven until it is firm and a rich brown color.
1 large egg challa (or any kind you like)
2 large eggs
¾ cups dark brown sugar
¼ cup regular granulated sugar
3 teaspoons ground cinnamon
¾ cups canola oil
2 apples (or any firm fruit) peeled, cored and sliced thinly
1 tablespoon vanilla (or any compatible) extract
½ cup raisins (soaked in 1 cup warm water to plump up) *optional
Preheat oven to 350° degrees
Grease 9×13 aluminum foil baking pan
Moisten challah under warm tap water, squeezing off gently most of the water, then put into large bowl.
Add remaining ingredients and mix well with your hands, not a spoon.
Pour mixture into prepared greased tin foil pan.
Bake for about 1 hour until completely firm and golden brown.
By Tova Younger
This sorbet was invented when we had a bunch of kiwis on our counter for about a month. They never softened! In desperation and perhaps out of fear that they would be tossed into the trash, we decided to blend them with sugar and freeze. The results were not that great – after all, those kiwis were not quite ripe – but we saw that we were on to something. We made the next batch with ripe kiwis, and it was delicious.
450 grams/one pound sweet ripe kiwis
1/3 cup sugar
Optional – 1 egg white
Simply wash off the kiwis and cut them in half. Scoop out the fruit and blend with sugar. Taste, and add more sugar if desired. Transfer to large, flat container and freeze. A few hours – or weeks – later, re-whip. For more volume, add an egg white. Refreeze and surprise your family and guests with a beautiful and delicious dessert.
To serve, use a small scoop, and put two or three scoops on a plate with some fresh kiwi slices.
Sweet Berry Apple Pie
By Nina Safar
1 regular frozen pie crust
2 cups of frozen berries
1 can apple pie filling
¼ cup white sugar
¼ cup light brown sugar
1 cup flour
½ cup margarine
1 tsp cinnamon
Preheat the oven to 375° degrees. Put in a regular frozen pie shell in the oven for 10 minutes to cook it a little. Then take it out and cool it on a cooling rack.
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Printed from: http://www.jewishpress.com/sections/food/recipes/a-fruit-filled-holiday/2013/01/24/
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