Turkish Charoset
30 minutes
This is my favorite charoset.
1 juice orange
1 pound pitted dates
1/2 cup sugar
1/4 teaspoon cinnamon
2 tablespoons wine or brandy
1/2 cup chopped walnuts, optional
Beet Horseradish
This recipe calls for adding fresh beets to the horseradish for color and flavor, but you can make both white and red horseradish - just set some aside before you add beets to the whole batch.
1 cup horseradish root, peeled and cut into 1/2" cubes
3/4 cup white vinegar
1 large raw beet, peeled and sliced
1 or 2 tablespoons sugar
1/2 teaspoon kosher salt
Camp Recipe: Gluten-Free Matzah Balls
The weekly Shabbat meal is a favorite at URJ 6 Points Sci-Tech Academy, and the best part is that it tastes great and is served to everyone, regardless of dietary needs. You'd never know it was gluten-free if you weren't told!
1 1/4 cup gluten-free matzah meal (we like Yehuda brand)
4 large eggs, separated
4 tablespoons gluten-free vegetable stock
1/4 cup olive oil
1/4 - 1/2 teaspoon salt (to taste)
1/4 teaspoon pepper
1/2 gallon salted water or vegetable soup for simmering the matzah balls
Double Coconut Chocolate Macaroons
Macaroons - cookies generally made from ground almonds, sugar, and egg whites - are popular for Passover because the recipe doesn’t use flour.
8 ounces almonds
1 cup sugar
2 cups lightly packed coconut
10 ounces semisweet chocolate chips or 9 ounces dark chocolate (60% cocoa butter)
3 egg whites (approximately ⅓ cup)
⅓ cup coconut milk (unsweetened)
1 teaspoon almond extract
Easy Sweet and Sour Brisket
It doesn’t get much easier than this, and, if you have sealed your heavy duty foil tightly, your pan won’t get dirty and can go right back into the cabinet after cooking!
1 brisket 5-8 pounds
1 12-ounce jar of apricot preserves
1 envelope of dried onion soup mix
