MOROCCAN GRAPE JUICE
Found in the cookbook From the Lands of Figs and Olives. I don't know if this is supposed to be prepared with 100% white grape juice or 100% concord grape juice. I tested with unsweetened organic concord grape juice. You also have the option of making your own grape juice: Recipe #41039. If your juice is sweetened, omit the sugar in the recipe. An ideal introduction to orange blossom water if you've never tasted it before.
Provided by COOKGIRl
Categories Beverages
Time 5m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Mix together everything except for the ice cubes and mint.
- Chill and when ready to serve pour the juice over ice cubes and garnish with fresh mint leaves.
Nutrition Facts : Calories 706.3, Fat 1.3, SaturatedFat 0.3, Sodium 50.9, Carbohydrate 175.2, Fiber 2.4, Sugar 168.9, Protein 3.8
MOROCCAN FLANK STEAK
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the steak in half lengthwise; slice each piece in half horizontally to make 4 thin steaks. Season with salt and pepper and rub all over with the ras el hanout; set aside.
- Bring 2 cups chicken broth to a boil in a medium saucepan; add 1/2 teaspoon salt. Add the couscous and cook as the label directs.
- Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the steaks and cook until browned, 4 to 5 minutes per side for medium rare. Remove from the skillet; cover to keep warm.
- Add the remaining 1 teaspoon olive oil and the red onion to the skillet. Cook, stirring occasionally, until softened, about 4 minutes. Add the olives, orange juice and honey. Cook, scraping up any browned bits from the bottom of the pan, until slightly reduced, about 30 seconds. Add the remaining 1/2 cup chicken broth. Bring to a simmer and cook until slightly thickened, about 2 minutes. Remove from the heat and stir in the parsley; season with salt.
- Stir the tomatoes and orange zest into the couscous. Slice the steak and top with the olive-onion mixture. Serve with the couscous.
ROASTED MOROCCAN-STYLE VEGETABLES
This low-calorie, high-fiber side dish is colorful and comforting. The sweetness of the apricots and sweet potato and the tang of the lemon juice are nicely balanced with the warm spice.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield Serves 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Spray two rimmed baking sheets with nonstick cooking spray.
- Whisk together 3 tablespoons of the oil, lemon juice, garlic, 2 teaspoons salt, coriander, cinnamon, cumin and ginger in a large bowl. Add the onions, eggplant, sweet potatoes and tomatoes and toss well to fully coat the vegetables. Divide among the prepared baking sheets and arrange in a single layer. Roast until the sweet potatoes and eggplant are lightly browned and fully softened, 50 to 55 minutes, rotating trays and switching from top to bottom halfway through.
- Transfer the vegetables to a large bowl. Toss with the apricots, cilantro and remaining 2 tablespoons of oil. Season to taste with salt.
GRAPE JUICE AND JAM
A wonderful, economical recipe which gives both crystal clear juice and tasty jam from the same grapes. The juice turn a deep jewel like purple when you add the sugar. Makes a nice Christmas drink. Can reduce the amount of sugar to 3/4 Kg if health conscious!
Provided by Indian Cook
Categories Beverages
Time 35m
Yield 2 litres, 20 serving(s)
Number Of Ingredients 4
Steps:
- Wash the grapes and separate from stem.
- Boil the grapes in just enough water to cover without stirring until grapes are cooked (skins split open and the grapes collapse)
- water should be pink.
- Remove from heat and filter the juice in a seive carefully without crushing the fruit. (If you crush the fruit, the juice will not be clear).
- FOR JUICE- Take the filtered pink water and add 1 Kg sugar and 1 tsp citric acid.
- Boil for 1 min only, remove from heat immediately and bottle.
- FOR JAM- if seedless grapes, put in a blender and make a puree, if seeds are present, rub through a seive to remove the seeds.
- Take the pulp, add1Kg sugar and 1 tsp citric acid. Boil till sheeting occurs on high heat.
- Bottle.
PEAR AND GRAPE JUICE
Make and share this Pear and Grape Juice recipe from Food.com.
Provided by januarybride
Categories Beverages
Time 3m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 3
Steps:
- Juice together pears and grapes.
- Add water, taste and add more water until desired sweetness is obtained.
MUSCADINE GRAPE JUICE
Make and share this Muscadine Grape Juice recipe from Food.com.
Provided by Impera_Magna
Categories Jellies
Time 25m
Yield 2 quarts
Number Of Ingredients 2
Steps:
- Wash and stem grapes and fill sterilized/hot canning jars 3/4ths full of grapes.
- Add 1 T sugar to each pint jar OR 2 T sugar to a quart jar.
- Fill each jar with boiling water.
- Add lids and rings; hand tighten.
- Process in hot water bath for 10-15 minutes.
- Remove and cool on wire rack.
- Store jars for 2-3 weeks.
- Strain juice and grapes through cheesecloth-lined colander into bowl.
- Chill or proceed with jelly making.
Nutrition Facts : Calories 400.9, Fat 1.6, SaturatedFat 0.5, Sodium 9.1, Carbohydrate 102.9, Fiber 4.1, Sugar 98.8, Protein 2.9
SHAKER SPICED GRAPE JUICE
This drink is a great alternative to hot apple cider. I've only had it once and got the recipe at Pleasant Union, one of the Shaker settlements here in Kentucky. The Shakers were wonderful cooks and most all of their recipes are deeelish.
Provided by Redneck Epicurean
Categories Punch Beverage
Time 15m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients and simmer for 5 minutes.
- Strain if necessary. Serve hot.
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