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Try something exotic—Algerian Chicken Tagine with Quinces or Seven-Fruit Haroset from Surinam—or rediscover an American favorite like Pineapple Noodle Kugel or Charlestonian Broth with “Soup Bunch” and Matzah Balls. No matter what you select, this essential book, which combines and updates Nathan’s classic cookbooks The Jewish Holiday Baker and The Jewish Holiday Kitchen with a new generation of recipes, will bring the rich variety and heritage of Jewish cooking to your table on the holidays and throughout the year.
6 McIntosh or Gala apples (2 pounds), peeled, cored, seeded, and coarsely chopped
2/3 cup chopped almonds
3 tablespoons sugar, or to taste
1/2 teaspoon cinnamon
Grated zest of 1 lemon
4 tablespoons sweet red wine
1. Combine all the ingredients, mixing together thoroughly. Add a little more wine as needed.
2. Blend (you can use a food processor) until it reaches the desired consistency. (I like my haroset in large pieces, with a crunchy texture, but my husband's Polish family prefers theirs ground to a paste.) Chill.
Passover Roast Lamb
One 7-pound shoulder of lamb (see note below) Salt and pepper
1 clove garlic, cut in slivers
1/2 cup shredded celery leaves
1/3 cubed green pepper
2 tablespoons tomato sauce, or to taste
1. Preheat the over to 325 degrees.
2. Rub the met all over with salt and pepper. Place slivers of garlic in between the bone and the flesh. Place the meat on a rack in a roasting pan, surrounded by celery leaves and green pepper.
3. Allowing 20 minutes per pound, roast in the over. About 1 hour before it is done, smooth tomato sauce over the top of the lamb. This will make a crusty skin and all to the flavor of the gravy.
4. To make the gravy, first remove the lamb to a warm place and drain off all of the fat. Add a little water to the juices in the pan, leaving in the celery leaves and green pepper, and boil down on top of the stove. Serve with asparagus, roasted new potatoes, and mint jelly.
NOTE: A leg of lamb is basically a kosher cut of meat, but it would be extremely laborious and costly for a butcher to cut the many veins in the hind legs of the animal for the blood to run out. For this reason, kosher butchers prefer to sell the shoulder cut.