Mix the following with a wire whisk:
Pour the mixture into the pans. Sift
on top of the mixture, tamp down. Sprinkle on
on top. Bake at 350 degrees for 1 hour or until top is golden.
HINT: If you find that the nuts burn before the mixture is cooked, you may want to cover the pans with aluminum foil for part of the baking cycle. I like to use more vanilla and more nuts.
makes ~8 servings
Chop the nuts, they can stay fairly coarse. Grate the apples with a coarse hand grater, food processors grate too finely.
Remove orange zest with the finest part of the grater; use the orange part only, the white part is bitter. You can also remove a fine layer of zest with a peeler and chop it finely.
For meat-eaters only! You can make this for Passover, but you'll have to ask for a kosher cut of meat, and it may not be easy to find kosher-for-Passover barbeque sauce (see below for alternate instructions).
Several days beforehand, order a big brisket from your favorite butcher (my last one was 8 pounds). Preparation must begin at least 24 hours before serving. Mix lots of barbeque sauce (Kraft Normal will do, I use 90 oz.) with onion soup mix (Lipton or Osem will do, I use 10 oz.). Set two long pieces of extra-wide (this is important!) aluminum foil at right angles, this will help you keep all the sauce contained. Don't skimp on the sauce or the aluminum foil, or else you will burn your brisket! Ladle a thick layer of sauce on the intersection, set the brisket (or half the brisket if it is large and wrap the other half separately) on the sauce, then ladle more sauce on top. Wrap the brisket tightly in one piece of foil, then the other, so that the sauce is held in; fold the corners of the foil so that the meat will stay tightly wrapped.
Cook at 325F for at least five hours. After five hours, test by removing it from the oven, partially unwrap on top, and probe it with a fork. The fork should easily penetrate the meat; if not, re-wrap it and return it to the oven. Once it is cooked, re-wrap it, let cool (to avoid heating the refrigerator), then refrigerate.
Before serving (either immediately or in advance), remove the brisket from the refrigerator and open the foil. Hardened fat should be visible; scoop it away and discard it. Ladle the sauce, now mixed with juices from the meat, into a separate container. Cut any fat deposits away from the surface of the meat, and discard them as well.
While the meat is still cold, slice it fairly thinly, at an angle and cross-grain. Before serving, heat the meat and sauce and serve on a long serving plate.
If you can't find kosher barbeque sauce but want to stay with a kosher-for-Passover preparation, get extra onion soup mix and use lots of extra soup mix. I tried the 400g Osem container and used most of it. Add water inside the foil to replace the moisture from the barbeque sauce. The sauce will probably not be useful in this preparation, but the brisket will have a delicious onion flavor on its own. [Update 4/27/03: I have had problems with the brisket burning in this variant. If you cut away the burnt layer, the rest is still fine. A friend suggested placing onion slices under the brisket; I'll have to try that.]
1 large or 2 small apples (about 1 lb.) -- Macintosh, Northern Spy are good, Granny Smith is not.
Chop the apples finely.
Add 1 teaspoon cinnamon, 1/4 - 1/2 cup finely chopped walnuts, and enough sweet red Passover wine to moisten (probably 1/4 - 1/2 cup).
Makes 3/2 - 2 cups.
Best made a day in advance so it marinates.
Fill a 2 1/2 quart casserole with the above ingredients. Then pour enough boiling water over it all almost to the top of the vegetables. Typically this is about 2 1/2 cups.
Bake at 350F for two hours. At 1, 1 1/2, and 2 hours, stir. Cover for the first 1 1/2 hours.
http://www.eskimo.com/~jefffree/recipes/ contains a metric ton of Jewish recipes of every type. They even have an apple kugel much like mine! I haven't tried them out yet. Thanks to Steven Korobkin for the link.