People are forever asking me where I get my recipes from. The truth of the matter is that Hashem has mercy on me and is the One who is constantly sending me new ideas and sources. This next salad was created by my mother, Edith Shachter, and I’m sure you will like it as much as we did.
1 large onion, sliced into quarter rings
1-2 leeks, sliced
1 each red, orange, and yellow pepper, sliced
6 medium sized beets, peeled and chunked
1 fennel, chunked, optional
1/4 teaspoon pepper
2 teaspoons garlic powder
1 tablespoon olive oil
1/2 cup of semi-dry white wine
6 cups any mix of greens
1 red onion, sliced into half rings
Prepare the onion, leeks, pepper, beets and fennel as directed. Put them all in a bowl and toss them together with the pepper, garlic powder and olive oil. Preheat the oven to 375°F / 190-200°C.
Layer the vegetable mix onto a lined baking pan. Pour the wine over all. Bake until the beets are softened, about 45 minutes. If the vegetables start to dry out, add a bit more wine. Remove from the oven and let it cool. Place it in a covered plastic container with a lid and refrigerate.
To serve, toss together the greens and the red onion. Divide the greens among the six salad plates; spoon the roasted beet mix on each plate. This dish does not require any additional dressing, however, if you feel it does, drizzle a bit of olive oil and fresh lemon juice on your plate – but it really is wonderful as is.
Now let’s move onto dessert and some refreshing ices.
8 ripe kiwis, peeled and washed
3/4 cup seltzer
1 & 2/3 cup sugar syrup (see recipe below)
Blend all ingredients together until smooth. Pour into a plastic container and freeze flat. After about 4-6 hours, when still partially frozen, blend again and then freeze. When ready to serve, scoop into ball shapes and place in glass dishes.
Recipe for the sugar syrup: 4 cups sugar to 4 cups water Bring sugar and water to a boil, mixing constantly. After it has come to a boil, continue to simmer it for 10 minutes on a low flame. Cool and use as needed.
1 1/2 – 2 cups applesauce
2 cans jellied cranberry sauce
1 cup Sprite or soda water
1 cup orange juice
optional (I did not use it): 1–2 tablespoons fruit-flavored liqueur
Mix ingredients by hand or beat with a hand beater for a minute or two until smooth. Pour into a large flat, square plastic container and freeze overnight.
The next day, remove it from the freezer. Cut into it; if you can, and then cut it into four or five pieces and put it into your mixer bowl. Beat slowly with the regular flat beater (i.e., NOT the egg whipping beater!), until it resembles a sherbet consistency. Refreeze. Remove from the freezer about 5 minutes before serving. Scoop into dessert bowls and serve.
Photo credit: Reuven Ansh
The above recipes were excerpted from Tamar Ansh’s Pesach cookbook PESACH- Anything’s Possible! available in Jewish bookstores everywhere or online at www.menuchapublishers.com. It contains over 350 non-gebrochs and gluten-free recipes for Pesach and all year round. Tamar Ansh is a published author, lecturer and food columnist. Among her other published books are: Splitting the Sea; Let’s Say Amen!, A Taste of Challah, and Riding the Waves, available world-wide. Mrs. Ansh can be reached at firstname.lastname@example.org. Visit http://www.jewish-e-books.com/jewish-e-books-2/cookbooks-jewish-e-books/pesach-anything-s-possible.html to download Tamar’s e-book.