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| FOODS OF ISRAEL/CONTINUED 3 |
| G.) MEDITERRANEAN LENTILS WITH RICE/ CONTINUED: |
| 4.) Add the lentil cooking liquid to the saucepan of lentils and bring to a boil. Add salt and rice and return to a boil. Cover and cook over low heat, without stirring, until rice is tender, about 15 mins. Taste and adjust sea- soning, adding cayenne and black pepper to taste. Serve hot. |
| RESTAURANT SIGN IN TEL AVIV |
| H.) FRUIT AND WINE COMPOTE: |
| 1/4 lb. pitted prunes; 1/2 lb. each, dried apricots and pears; 3 cups of any dry red wine; 1 1/2 lbs. granny smith appels; 1 tbls. lemon juice; zest of 1 lemon; 1/2 tsp. cinnamon; 1/2 cup of sugar, more if needed; 2 cups of water: |
| 1.) Combine prunes, apricots, pears, and wine in a glass bowl. Cover with a plate that fits inside the bowl to help keep the fruit submerged. Let soak at room temp., for 30 mins., or for 2 - 3 hours in the frig. Drain the wine into a large saucepan. 2.) Peel and core the appels and cut them in thick slices, and place them in the saucepan of wine. Add the lemon zest, cinnamon and sugar. Heat for 2 mins., stirring gently to dissolve the sugar. 3.) Add the dried fruit and enough water to barely cover the fruit. Bring to a boil. Simmer un- covered for about 15 mins., or until all fruit is tender when pierced with the point of a knife. Taste syrup and add lemon juice and more sugar if needed. Pour the compote into a large bowl and allow to cool down. Serve cold in small dessert bowls, or warm over cold ice cream. |
| SEDER MENU |
| A.) HAROSET - (A Dip Condiment: |
| 1/2 cup walnuts; 1/2 cup pecans; 1 med., or lrg. apple, peeled, halved, and cored; 3/4 cup of dates, finely chopped; 1/4 cup chopped raisins; 2/4 tsp. grnd. cinnamon; pinch of grnd. cloves; 2 - 4 tbls. sweet red wine; matzos for serving: |
| 1.) In a food processor, grind the walnuts and the pecans by pulsing them until fairly fine, leav- ing a few small chunks. Transfer to a bowl. 2.) Coarsely grate the apple, and add it to the nut mixture. Stir in the dates, raisins, cinnamon, cloves, and 2 tbls. wine. Add more wine if needed so haroset can spread easily. 3.) Spoon into a serving bowl. Serve at room temp., or cold, with matzos. |
| B.) GARLIC ROAST LAMB WITH POTATOES: |
| 6 lrg. cloves of garlic; 3 1/2 lbs. boneless rolled roast of lamb shoulder; salt and grnd. black pepper to taste; 6 lrg. baking potatoes; 2 lrg. onions, sliced; 2 tbls. chopped fresh rosemary; 1 cup of water; 1/4 cup chopped Italian parsley: |
| 1.) Pre-heat oven to 375 degrees. Cut 10 very thin lengthwise slivers from the garlic; chop the remaining garlic. 2.) Pierce lamb with the point of a sharp knife to make slits. With aid of the knife, hold the slit open and insert a garlic sliver. Make 10 slits, spacing them fairly evenly, inserting a garlic sliver in each. Sprinkle the lamb with salt and pepper. Set the lamb in a roasting pan. 3.) Peel and quarter the potatoes and put them in the pan around the meat and sprinkle them with the remaining chopped garlic, salt and pepper. Add the sliced onions, rosemary and 3/4 cup of water to the pan. Cover with aluminum foil and bake for 1 hr. Uncover and stir pota- toes gently. Add 1/4 cup of water to the pan. Bake another 30 mins. Stir again and add a few tbls. of water if the pan becomes dry. 4.) Roast lamb another 10 - 30 mins, basting lamb and potatoes occasionally, or until lamb is very tender. A meat thermometer should register 150 degrees for medium, or 160 for well-done. If potatoes are not tender and brown, remove the lamb and bake the potatoes uncovered for 30 mins. more. 5.) Let the meat rest on a cutting board for 15 mins., before carving. Meanwhile, spoon juices over the potatoes ands keep them warm in a low oven. Remove strings from the meat. 6.) Carve the lamb into 1/2" thick slices, using a very sharp knife, then with a small knife, remove any excess fat from the slices. 7.) Sprinkle potatoes and lamb with parsley and serve hot. Season juices to taste with salt and pepper, serve separately. |
| C.) ASPARAGUS AND CARROTS WITH LEMON DRESSING: |
| 3/4 to 1 lb. medium width asparagus, trimmed, (canned asparagus may be used; 5 carrots, peeled and cut into 2" pieces; 3 tbls. olive oil; 2 tbls. lemon juice; 1/2 tsp. grated lemon zest; salt and blk. pepper to taste; 1/4 tsp. cayenne pepper; 1/2 tsp. dried thyme; 2 tsps. chopped fresh chives: |
| 1.) If using fresh asparagus, peel the bottom 2/3 of each spear, and cut the spears in 2" pieces. Cut the carrot pieces in half lengthwise, and put them in a medium saucepan with water to cover and a pinch of salt. Bring to a boil and simmer over medium heat for 10 mins., or until tender. Re- move with a slotted spoon, leaving the liquid in the saucepan, and place carrots in a strainer. 2.) Meanwhile, in a small bowl, whisk oil with lemon juice and zest. Season to taste with salt, black pepper, and cayenne pepper. Bring the carrot cooking liquid to a boil. Add asparagus and boil uncovered for 3 mins. remove the asparagus with a slotted spoon and place in the strainer with the carrots, discard the juice. 3.) Combine the asparagus and carrots in a shallow bowl. Add the dressing, thyme, and chives and toss lightly. Serve hot, warm, or cool. |