APRICOT OAT BARS
Provided by Giada De Laurentiis
Time 1h47m
Yield 24 bars
Number Of Ingredients 13
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.
- Filling: In a small bowl, mix together the jam and the apricots. Set aside.
- Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.
- Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.
Nutrition Facts : Calories 232 calorie, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 28 milligrams, Sodium 112 milligrams, Carbohydrate 31 grams, Fiber 1 grams, Protein 3 grams, Sugar 16 grams
APRICOT HAMANTASCHEN
Provided by Todd Gray
Categories Cookies Fruit Bake Kid-Friendly Purim Apricot Advance Prep Required Small Plates
Yield Makes about 30 cookies
Number Of Ingredients 9
Steps:
- Soak the apricots. Place the apricots in a medium bowl. Add boiling water to cover and set aside to soak for 1 hour.
- Mix the dough. Whisk together the flour and baking powder in a medium bowl. Whisk together the eggs, 1 cup of the sugar, and the lemon zest and orange zest in a large bowl, whisking until the sugar is dissolved and the mixture is creamy and foamy. Sift the flour mixture into the egg mixture, stirring together with a wooden spoon until combined and a dough forms. Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Make the filling. Drain the apricots in a colander, stirring to eliminate the surface water, and then blot dry on paper towels. Transfer them to a chopping board or bowl and finely chop. Mix the apricots, walnuts if using, and the remaining 1/2 cup sugar in a medium bowl, stirring until well combined.
- Make the cookies. Preheat the oven to 350°F. Spray two baking sheets with nonstick cooking spray. Roll out the dough on a lightly floured board to 1/4-inch thickness. Cut out 3-inch circles (use a biscuit cutter). Place a generous spoonful of filling in the center of each circle, then fold up three sides so the cookie looks like a 3-cornered hat, pinching the dough edges together but leaving the center open as shown in the photo. Gather the dough scraps and reroll; cut and fill in the same way. Arrange the cookies on the prepared baking sheets and lightly brush with the egg wash, which will give them a nice color. Bake until the pastry is golden brown-20 to 25 minutes. Transfer the cookies from the baking sheets to wire racks to cool.
APRICOT APPLESAUCE (JEWISH)
Make and share this Apricot Applesauce (Jewish) recipe from Food.com.
Provided by Sydney Mike
Categories Sauces
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a large, heavy saucepan, combine the apricots, 1 1/3 cups of apple juice, the vanilla bean, ginger & a pinch of salt, then cover & cook on a simmer for about 25 minutes, or until apricots are very tender.
- Add the apples & continue cooking, covered ~ & stirring occasionally ~ for another 25 minutes or until apples are very soft, adding additional juice, if necessary, to prevent sticking.
- The mixture is ready when it is thick & pulpy, with no liquid visible. If it is a little watery, boil it for a few minutes, uncovered, to evaporate the remaining liquid.
- Remove the vanilla bean & either puree the mixture in a food processor, or use a hand-held masher, blending to a somewhat chunky consistency.
- Cover & refrigerate until chilled before serving.
APRICOT JAM
Making jam is one of the best ways to harness the flavor of apricots during their short season, to enjoy during the colder months. In this recipe, we give the fruit's natural pectin a jump-start by macerating the apricots with sugar and lemon before cooking; the acid in the lemons activates the apricot's pectin, reducing the cooking time and preserving more flavor and color. We also added a touch of vanilla to coax out the mellow notes of the fruit and balance the mixture's tartness. Apricot jam tastes great with scones or slathered on rustic bread--or swirled into vanilla ice cream. It's also the classic choice for melting and brushing over pastries and fruit tarts.
Provided by Food Network Kitchen
Categories condiment
Time 50m
Yield 3 1/2 cups
Number Of Ingredients 4
Steps:
- Toss the apricots, sugar, lemon zest and juice and vanilla in a large saucepan to combine, then mash slightly to release some of the apricot juice. Set aside for 10 minutes to allow the apricots to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
- Place the saucepan over medium-high heat. (See Cook's Note for suggested add-in.) Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 35 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or a spoon through the jam. If it holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, tightly covered. The jam will keep in the refrigerator for up to 6 months.
APPLE/APRICOT SAUCE FOR PORK
Make and share this Apple/Apricot Sauce for Pork recipe from Food.com.
Provided by Gourmet 64
Categories Chutneys
Time 18m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- combine all ingredients in sauté pan, except lemon juice.
- Bring to gentle boil.
- Reduce heat to medium, cover, simmer until apples are soft (6-8 minutes).
- Stir in lemon juice.
- Let cool completely then remove cloves, cinnamon and star anise.
- Serve with any pork dish.
Nutrition Facts : Calories 108.6, Fat 0.2, Sodium 5.9, Carbohydrate 28.5, Fiber 3.2, Sugar 23.9, Protein 0.5
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20 TRADITIONAL JEWISH FOODS - INSANELY GOOD
From insanelygoodrecipes.com
4.4/5 (9)Published 2021-07-14Category Recipe Roundup
- Latkes. These crispy potato pancakes are a staple in most Jewish homes. They take about an hour to make, but the ingredients list is short and straightforward.
- Bagels and Lox. As long as you have the ingredients on hand, you can whip up a few savory lox bagels in 5 minutes or less. All you’ll have to do is assemble them.
- Matzo Brei (Fried Matzo) You can make this classic Jewish dish with only four ingredients, plus salt and pepper to taste. It’s basically just scrambled eggs with fried matzo, but you can jazz it up however you like.
- Chocolate Babka. This bread is sweet, tender, and oh, so chocolatey. You’ll love the cinnamon and chocolate swirl through the middle, and the sweet and crumbly streusel topping adds both taste and texture.
- Potato Knishes. These potato knishes are a popular type of Jewish pastry, but that doesn’t mean they’re sweet. If you love savory pastries, this recipe will blow your mind.
- Noodle Kugel. Typically served on Yom Kippur or Rosh Hashana, noodle kugel is sweet, creamy, dense, and filling. It looks like a casserole, but thanks to the raisins, orange juice, sugar, cinnamon, and vanilla extract, it tastes more like dessert.
- Onion Kugel. If you’re looking for a more savory kugel option, try this onion kugel instead. With onions, onion soup mix, and mushrooms, this kugel is dense, filling, and very earthy.
- Apricot Hamantaschen. If you take apricot pies, shrink them, and turn them into triangular-shaped cookies, you’ll have apricot hamantaschen. Each one of these little cookies is only a mouthful, but it contains a massive amount of flavor.
- Challah. This shiny gold braided bread is some of the prettiest bread you’ll ever see. The crust is slightly crispy, and the inside is soft, fluffy, and tender.
- Hanukkah Jelly Donut (Sufganiyah) Let’s take a second to be real here. Is there anything better than donuts? Sugary-sweet, deep-fried, and insanely decadent, donuts are just delicious.
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