The Purloined Recipe

From Molly Beverly

A beautiful conserve— glossy red with red glazed almond slices, nutritious (beets are full of iron, vitamins A and the B’s), and the only beets my 9-year-old will eat.

Spread and enjoy on matzos. (Remember to make more for gifts during the winter holidays.) Another recipe from The Jewish Holiday Kitchen (highly recommended for further study).

3/4 cup water (double for high altitude)
2 cups sugar
2 pounds beets
2 medium lemons
1 Tablespoon ground ginger
1 cup sliced almonds

In a large saucepan mix water and sugar. Bring to a boil and simmer. Coarsely grate beets and lemons (remove seeds) and add to sugar mixture. Cover and let simmer slowly for 1 1/2 hours, stirring occasionally. Uncover and add ginger.

Simmer another 1/2 hours or until thick. Remove from heat and let sit overnight.

The next day lightly toast the almonds. (5-10 minutes in a preheated 350 oven should do it.) Fold almonds into cold marmalade. Seal.

Recipes By Ingredient, beets, jams, jellies, marinades

from Danielle Adams

1 bunch of Arugula
4 Slices or more of Prosciutto - chopped
½ Red Onion Sliced Paper Thin
1 Container of Baby Tomatoes – mixed variety is best

For Dressing:

1 Meyer Lemon - you may have to look in the specialty section for this
1 cup olive oil
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon turbinado sugar
1/2 teaspoon fresh ground black pepper

Assemble the salad using the first ingredients – toss all ingredients. Zest the Meyer Lemon and juice it also. Then add the lemon juice with the rest of the dressing ingredients and pour over the salad – use as little or as much as you prefer. It’s a perfect simple summer salad!

Note: This dressing makes a great marinade for grilled asparagus and blanched green beans too!

Recipes By Ingredient, arugula, marinades, onions, salad dressings, salads, tomatoes