Tishrei Recipes

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Melons & Berries in Wine

1-1/2 cups white wine
2 tablespoons honey or sugar
2 or 3 slices ginger
1/2 medium cantaloupe, seeded
1/2 honeydew, seeded
1/2 Casaba or Crenshaw melon, seeded
2 cups frozen strawberries* (with a reliable hechsher)
1 to 2 cups fresh blueberries

In a saucepan, combine wine with honey and ginger. Bring to a boil; re­duce heat and simmer, uncovered, for 5 minutes. Remove from heat and let cool to room temperature. Discard ginger. Use a melon baller to scoop out balls from the melons. Place in a large bowl along with the strawberries and blueberries. Pour the cooled wine over fruit and mix gently. Refrigerate for 1 to 2 hours to blend the flavors. Spoon fruit into chilled serving dishes. Drizzle wine over fruit.
Yield: 8 servings.
* If you would like to use fresh strawberries, please see our washing instructions on the next page

Strawberry: washing instructions

1. Cut off green stems and leaves.
2. Wash, soak and rub each strawberry in soap or veggie wash solution for 3 minutes. (Maximum 25 strawberries at a time.)
3. Dump out the water, rinse the strawberries.
4. Wash, soak and rub the strawberries once more for 3 minutes.
5. Rinse the strawberries, eat and enjoy.
Please note: Strawberries with holes should not be used.

Low-Fat Apple Cake

2 whole eggs (or 1 whole egg plus 2 egg whites)
1 cup sugar
1 teaspoon vanilla
½ cup unsweetened applesauce
2 tablespoons water
1½ cups flour (you can use half whole wheat)
2 teaspoons baking powder
½ teaspoon cinnamon
6 apples, peeled, thinly sliced
¼ cup brown sugar, firmly packed

Beat eggs, sugar, and vanilla, until light. Add applesauce and mix well. Add water, flour, baking powder, and 1/2 teaspoon cinnamon. Mix just until flour disappears. In another bowl, mix apples with brown sugar and cinnamon. Spray a 7”x11” Pyrex pan with non-stick spray. Spread half of batter in pan. Spread apples evenly over batter. Top with remaining batter and spread evenly. (If you wet your spatula, the batter will be easier to spread.) Bake at 350°F for 45 to 55 minutes, until golden brown.
If frozen, cake will become more moist. Just reheat it for 10 minutes at 350°F.
Yield: 12 servings.