Tag archive for "Cinnamon"

Moroccan Date Charoset “Truffles” with Dates, Raisins, and Walnuts, Rolled in Cinnamon

kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

Moroccan Date Charoset “Truffles” with Dates, Raisins, and Walnuts, Rolled in Cinnamon

No Comments 30 March 2014

This modern twist on the traditional Charoset recipe for your Passover Seder,was created by my new friend  Jennifer Abadi, author of a wonderful new cookbook,  A Fistful of Lentils . Jennifer’s passion for carrying on her family’s Syrian Jewish tradition is evident within the 125 recipes that she shares with us.

Upon reading that Jennifer’s recipes were inspired by her grandmother Fritzie Abadi A’H  I realized that Jennifer and I have a connection. Five years ago, I set out to produce a coffee table book  documenting the artwork of 200 of our communities artists of which all of the proceeds were donated to Magen David Yeshivah in Brooklyn.

“Our Art”- A collection of the Artists of the Syrian Jewish Community.

Guess which artist’s work is on the first page? None other than Fritzie Abadi A’H’ herself!

The quote on the page, as told to me 5 years ago by Mrs. Luna Sutton (who recently passed away in her late 90’s and who bought the painting from Fritzie 50 years ago), is,

“When Fritzie Abadi painted these in the 1920’s, it was said that she was inspired by the strong features of the typical Syrian woman that immigrated to America at the time.”

So, you can see that in her own way, Jennifer’s grandma Fritzi was also trying to preserve memories of her heritage!

You should also know that Fritzi’s father Chacham Matloub Abadi was a great Rabbi of the Syrian community in the early 1900’s, but that is another story…..

Hope you enjoyed that little tidbit of info!

Moroccan Charoset “Truffles” with Dates, Raisins, and Walnuts, Rolled in Cinnamon

photograph by April Selditch

“Here they are!!  I rolled the Moroccan Charroset Truffles  in three flavors: cinnamon, crushed almond and coconut.
They are so delicious!  Yep, I tasted one. April. “

  • ½ cup walnuts
  • 1/4 cup slivered almonds
  • 6 large Medjool dates or 10 regular-size dates, pitted and coarsely chopped
  • 1/4 cup golden raisins
  • 1/4 cup dark raisins
  • 1 to 2 tablespoons sweet Passover wine, such as Manischewitz

For Serving:

1 box of matzah sheets or tea size matzahs

Cinnamon (for dusting the outside)

1. Place the walnuts and almonds in the food processor and pulse until coarsely ground, but not into a meal-like consistency (about 30 seconds).

2. Add the dates and raisins and combine in the food processor until a thick paste is formed.

3. Add one tablespoon of the wine at a time until the paste is smooth but not so sticky that you cannot roll it into small balls.

4. Taking approximately one tablespoon at a time, roll the thick paste into 1-inch balls* (if the paste is sticking too much to your hands, try dipping your hands in cold water and then rolling them) and sprinkle the outsides lightly with cinnamon. Store balls in a tightly covered plastic container in refrigerator for up to one week.

5. Dust the outsides of the balls with ground cinnamon. Serve charoset balls at room temperature on a platter, alongside tea matzahs (can also be served as a paste in one or two small dessert bowls, placed at either end of the seder table.)

Yield: Serves 6 to 8 (approximately 1 ½ cups or 24 one-inch balls)

*Note: If you wish to serve the mixture in the more common way of a paste in a bowl, then add a little more wine and warm water to make a bit smoother and softer for spreading.

©Jennifer Felicia Abadi

(Author of: A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie’s Kitchen)



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Italian Plum Torte  – A  Rosh Hashanah “New Fruit” Dessert

kosher dessert recipes, kosher pareve recipes, rosh hashanah and sukkot recipes, rosh hashanah desserts

Italian Plum Torte – A Rosh Hashanah “New Fruit” Dessert

10 Comments 26 January 2013

Italian prune plums are in season this month, and are a juicy “new” fruit for the Rosh Hashanah new year. They look like an extra large purple olive. In the 80’s, The New York Times printed this Italian plum recipe, and its been in my mother in law’s Rosh Hashanah recipe archive ever since. Its a moist cake recipe that can be made two weeks in advance and frozen with plastic wrap. When you pull it out of the freezer and warm it up, it will taste oven fresh.

This dessert is easy to make and gorgeous on your breakfast or Rosh Hashanah dessert table.

  • 3/4 cup sugar
  • 1/2 cup margarine (we use Earth Balance these days)
  • 1 cup flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2 eggs
  • 12 Italian prune plums
  • Sugar & lemon juice – for topping
  • Teaspoon of cinnamon

Oven – 350 degrees

  1. Cream the sugar & margarine in bowl
  2. Add flour , baking powder, salt & eggs
  3. Beat well
  4. Spoon the batter into 8-10 inch spring form
  5. Split and pit the plums and place the halves on top of batter – skin side up
  6. Sprinkle lightly with sugar and lemon juice and cinammon.
  7. Bake about 1 hour
  8. Remove and cool
  9. Refrigerate or freeze if desired.
  10. Serve plain or with whipped cream, dust with confectioner’s sugar.

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Sweet and Crunchy Cinnamon Candied Almond Treats

hanukka recipes and tablesettings, kosher dessert recipes, kosher pareve recipes, mothers day recipes, purim recipes, baskets, and decor, shavuot recipes and ideas, Tu Bishvat Recipes and Table Settings

Sweet and Crunchy Cinnamon Candied Almond Treats

No Comments 26 November 2012

This past weekend, my kids decided to whip up their own Sunday afternoon snack via Google, and after some clicking away they found this cinnamon almond edible delight from Allrecipes.com. This concoction fit the bill because luckily we happened to have all of the ingredients stocked in the house. It gave me such pleasure to see them running around and grabbing  ingredients, because even though the kitchen was stating to look like hurricane Sandy hit, at least the TV was not the focus of the morning. 
We edited the recipe a drop and it was gobbled up!
Add this home made treat to your Hanukka gift giving list! Just wrap it up and add a Hanukkah gift tag!
celebrate hanukkah copy

Sweet and Crunchy Cinnamon Candied Almond Treats

  • 1 egg white
  • 1 teaspoon cold water
  • 3 cups whole almonds
  • 1/2 cup white sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla


  1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10×15 inch jellyroll pan.
  2.  Beat the egg white, make sure its beaten totally. I used an immersion blender in a small cup to make sure it was beaten well. Add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, vanilla and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
  3. Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.
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Sephardic Rice and Peas with Shredded London Broil

kosher main dish recipes, kosher meat recipes, kosher recipes, kosher rice and pasta recipes, kosher thanksgiving recipes, rosh hashanah and sukkot recipes, shabbat recipes

Sephardic Rice and Peas with Shredded London Broil

2 Comments 20 November 2012

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Another recipe from an Instagram fan!

Many Sephardic recipes contain allspice, which possesses the delicious flavor of cinnamon, cloves, and nutmeg ground into one. It’s a great accent to meats, rices, side dishes, and salads. In this recipe, Laura uses cinnamon, allspice, pistachios and nuts. All of these ingredients punctuate the aromatic flavors of the Sephardic household duringShabbat and holidays.

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Sweet Maple Chicken for  Rosh Hashanah

kosher chicken recipes, kosher meat recipes, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes

Sweet Maple Chicken for Rosh Hashanah

2 Comments 25 August 2012

Start Planning your  sweet  Jewish New Year menu  now with this Maple sweetened  holiday chicken- a proven winner on the dinner table!

  • 1 cup apple cider or juice
  • ¼ cup maple syrup
  • 2 tbs veg oil
  • 2 tbs soy sauce
  • 2 star anise
  • 1 cinnamon stick
  • 6 unpeeled garlic cloves
  • ½ tsp red hot pepper flakes (optional)
  • 6 chicken thighs
  1. -       In a pitcher or bowl, whisk together apple cider, maple syrup, oil, and soy sauce. Add star anise, cinnamon stick, garlic and hot pepper.
  2. -       In a large freezer bag or bowl, add chicken. Pour the cider mixture over and seal bag or cover bowl. Refrigerate overnight or up to 2 days.
  3. -       Remove marinated mixture from fridge and heat oven to 400 deg. Pour contents of bag or bowl (including liquid) into a large roasting pan. Turn chicken skin side up.
  4. -       Roast chicken  about 1 hour  leaving chicken skin side up until cooked.

by Marie Torgueman

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Rosh Hashanah  Cubed Fruit Salad with Pomegranate and Crystalized Sugar

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Rosh Hashanah Cubed Fruit Salad with Pomegranate and Crystalized Sugar

2 Comments 22 August 2012

please “Like” this post! This is an elegant and  easy fruit salad idea that my talented and creative friend  Joanie Mann incorporated into a family party menu a while ago.  Cubed mango, pomegranate, and blueberries will be a tropical hit on your Rosh Hashanah dessert menu!

  1. Take 3 – 10 mango , depending on the amount of company you are having, and cut into fine cubes.
  2. Mix with 1-2 cups of pomegranate seeds.
  3. Add blueberries
  4. Turn martini glass edges into a bowl of water and dip to wet about 1/2 inch of the edge.
  5. Dip into coarse crystalized sugar. We used clear, but in comes in many colors.(We found crystalized sugar in Pomegranate Supermarket in Brooklyn.)
  6. Fill with cubed fruit. Serve on a linen napkin lined tray.
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Rosh Hashanah Pomegranate Sangria

kosher drink recipes, kosher recipes, rosh hashanah and sukkot recipes

Rosh Hashanah Pomegranate Sangria

7 Comments 20 August 2012




Persian Pomegranate Sangria by Joy Betesh

Every Fall I buy a case or two of Pomegranates and what we don’t get to eat I freeze. We made fresh lemonade and squeezed the pomegranate seeds into the lemonade…..it turns a gorgeous color.I used my Grandma Abadi’s manual orange juicer….works great! Add some fresh mint leaves for a refreshing drink!


For Syrup:
8 cups cold water
2 cups sugar
8 whole cloves
2 large cinnamon sticks
4 star anise
1 vanilla pod, split in halfFor Sangria:
1 1/2 to 2 bottles red wine, chilled in refrigerator
8 cups pomegranate juice, chilled in refrigerator
1/4 cup freshly squeezed lime juice
1 whole pomegranate, seeded1 orange, sliced into thin rounds,
then cut in half into semi-circles

1 lemon, sliced into thin rounds,
then cut in half into semi-circles

For serving:
Fresh mint leaves

1.In a heavy saucepan, combine water, sugar, cloves, cinnamon stick, star anise and split vanilla pod.2.Bring to a rapid boil over medium-high heat, then reduce to a low heat and simmer, uncovered, about 15 minutes to dissolve sugar and create a thin syrup.

3.Turn off heat and let sit 20 minutes to cool to room temperature and to allow the ingredients to marinate.

4. Strain over fine mesh strainer into a large
punch bowl or pitcher.

5. Pour in chilled wine, pomegranate juice, and lime juice. Mix well.

6. Add pomegranate seeds, orange, and lemon slices and mix again.

7. Serve in glasses with a sprig of fresh mint and 1 or 2 cubes of ice in each.

Yield: Serves 13 to 15
(makes approximately
13 eight-ounce cups of sangria)

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Low Fat Rice Pudding

kosher dairy recipes, kosher dessert recipes, kosher passover recipes,seder table Ideas, rosh hashanah desserts, shavuot recipes and ideas

Low Fat Rice Pudding

2 Comments 02 May 2011

Delicious and  good to the last drop!

No body will ever know that this rice pudding is lowfat.


  • 3/4 cup Carolina rice cooked with 2 cups of water till mushy. (add more water if necessary)
  • 1 quart of “Skim Plus” milk (a thicker version of skim milk)
  • 1 beaten egg
  • 1 teaspoon of vanilla
  • 3/4 cup of sugar
  • cinnamon stick
  1. Cook  rice with water
  2. pour and mix rice and  all other ingredients into a clean pot
  3. stir often on low flame for an hour till thick
  4. let cool slightly
  5. pour into small cups or decorative bowl and dust with cinnamon.
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Passover Ground Lamb on a Cinnamon Stick

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes

Passover Ground Lamb on a Cinnamon Stick

5 Comments 16 March 2011

“Hey Marlene, I cooked up a batch of these for a sheva berachot in my house!they were a big hit. I thought you might like the photo and recipe! They’re super easy to prepare, freeze well uncooked,and are a fun addition to any type of Jewish holiday menu including Passover, Rosh Hashanah, Sukkot, Thanksgiving and Hanuka! Enjoy!” Debbie Gindi

Ground Lamb on Cinnamon Stick

  • 1 lb ground lamb
  • 1/4 c tart cherry juice or pomegranate juice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/8 tsp ground cardamon
  • 1/2 shredded or finely chopped medium onion
  • 1/4 c toasted pine nuts
  • 18 cinnamon sticks

Directions for this Kosher Recipe:

Combine all ingredients in a large non reactive bowl. Form into round ball shape. Firmly insert one cinnamon stick through it. Arrange on tray standing upright(At this point they may be frozen on a tray)cook in preheated 350 degree oven for 15 minutes. May be served with apricot wasabi dipping sauce.

Apricot Wasabi Sauce:

  • 1/2 c apricot preserve
  • 3 TBSP soy sauce
  • 1 TBSP wasabi sauce (such as “golds”) or Passover wasabi sauce.

Combine all ingredients together. Delicious as a dip for chicken beef and lamb.


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White House Fruit and Oat Bars

kids, kosher dessert recipes

White House Fruit and Oat Bars

1 Comment 14 May 2010

Even if you aren’t lucky enough to have your own White House pastry chef,

your kids can still have a taste of  what the Obama girls snack on.

Try this yummy fruit bar taste tested by Michelle Obama herself, who has practically banished white sugar and white flour

from the White House kids menu.

(recipe reprint from The New York Times

read more about the White House pastry chef written by Julia Moskin)

Time: About 50 minutes, plus time for cooling

6 tablespoons grapeseed oil, or other neutral oil, plus extra for brushing pan

2 cups rolled oats

1/2 cup mixed seeds, such as pumpkin, sunflower and sesame

1/2 cup honey

1/3 cup dark brown sugar

1/3 cup maple syrup

Pinch of salt

1 1/2 cups mixed dried fruit, such as raisins, cherries, apricots, papaya, pineapple and cranberries (at least 3 kinds, cut into small pieces if large)

1 teaspoon ground cardamom or cinnamon.

1. Heat oven to 350 degrees. Line a 9-inch-square baking pan with parchment paper or foil, letting a few inches hang over side of pan. Brush with oil.

2. Spread oats and seeds on another baking pan and toast in oven just until golden and fragrant, 6 to 8 minutes, shaking pan once.

3. In a saucepan, combine oil, honey, brown sugar, maple syrup and salt. Stir over medium heat until smooth and hot. In a mixing bowl, toss together toasted oats and seeds, dried fruit and cardamom. Pour hot sugar mixture over and stir until well combined.

4. While mixture is warm, transfer to prepared pan, pressing into pan evenly with an offset spatula.

5. Bake until brown, 25 to 30 minutes. Transfer pan to a rack and let cool completely. Using the overhanging foil or paper, lift out of pan and place on a work surface. Cut into bars, about 1 1/2 inches by 3 inches.

Yield: 2 dozen bars.

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Breakfast Carrot Bran Muffins

kosher dessert recipes, kosher recipes

Breakfast Carrot Bran Muffins

No Comments 23 April 2010

This recipe was tested by our friends over at Healthy Exposures.

Its perfect as a Sunday morning breakfast treat . You can even layer a dozen of these into a breakfast tin or a basket, wrap with cellophane, and bring as a housewarming or a get well gift.

Ingredients for this Kosher Recipe

-1.5 c. Wheat Bran

-1/2 c. Oat Bran

-1/4 c. Rolled Oats

-1/4 c. Spelt Flour

-2 T. A.P. Flour

-1.5 t. Baking Powder

-1 t. Baking Soda

-1/4 t. salt

-1/3 c. Stevia [or sweetener of your choice]

-cinnamon, ground ginger, and nutmeg [i didn’t measure. heh…]

-vanilla extract [i was pretty liberal with it.]

-1 c. soy milk

-1/2 T. vinegar

-1/3 c. unsweetened apple sauce

-1/3 c. maple syrup

-1/4 c. egg substitute

-1/2 – 3/4 c. grated carrots

-crystalized ginger, dates, raisins, additional oats [optional – for mix-ins or topping]

Notes on Ingredients

1. Ratio of brans & oats not exact – I am fairly confident this is close to what I used, but may be a hair off. Additionally, you could use more wheat bran and less oat, and vice versa. The oat bran gives it a great texture, however.

2. WW Flour could likely be used in place of A.P, as well as the Spelt. I wanted to incorporate Spelt flour, and added in some A.P. just because I wasn’t sure if WW would encourage it to be too dense. Baby steps!

3. If you don’t have/dislike maple syrup, I am sure these would rock just as hard with molasses or honey – especially molasses.

4. I used between 1/2 c. and 3/4 c. grated carrots…but I think next time I’ll up the ante and use a whole cup.

1. Preheat oven to 375*. In a liquid measuring cup, add vinegar to milk. Let sit 5 minutes while measuring and combining wheat bran, oat bran, and oats.

2. Add milk & vinegar mixture to bran and oat mixture. Let sit while mixing together applesauce, stevia, egg, maple syrup, vanilla, cinnamon, ginger, and nutmeg. Pour this mixture into bran & milk mixture.

3. Combine flours, baking soda, baking powder, and salt in seperate bowl. Then add this and grated carrots to the master bowl.

4. Mix just until moistened. Do not overmix! You can also add in raisins or dates at this point.
5. Think to self “well dang, at least this smells delicious…will it taste this delicious?”
Spoon into greased [okay, sprayed] tins of choice.
5. Pray to the baking gods that you crafted something successful.
Bake for about 20m. It is very easy to underbake these, so be careful and cut one in half before taking them out. I find that the with the oat bran, it actually get s a really nice “crust” when done for a couple minutes longer than completely necessary, anyways!
Makes 8 mini rectangular loaves.
6. Remove and Cool!
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Delicious Cinnamon Raisin French Toast

kosher recipes

Delicious Cinnamon Raisin French Toast

No Comments 17 April 2010

Earth Day got me thinking about my every day cooking and my impact upon our earth. Each day I prepare breakfast, lunch and dinner for a growing family- and within a day or two I am almost always throwing out leftovers, fruits that I bought too much of, vegetables that I decided not to make…. How is all this waste impacting the environment? Here a few facts just to give you an idea of the food being wasted in America:

According to the United States Department of Agriculture (USDA), just over a quarter of the country’s food — about 25.9 million tons — gets thrown in the garbage can every year. It then costs the government 1 Billion dollars to dispose of all of this waste.

So tomorrow morning instead of throwing out my challah from Saturday Shabbat lunch, I will be making baked challah french toast!


1 loaf cinnamon raisin challah bread (Plain challah bread works great with this recipe as well)

3 eggs

2 cups whole milk (Sometimes I do one cup skim and one cup whole)

3 tsp. vanilla extract

1/4 cup sugar mixed with 1/2 tsp of cinnamon


Preheat oven to 350 degrees

Slice Challah bread in 2 inch thick slices  and place in pyrex that has been sprayed with pam.

Combine eggs, milk, and vanilla extract in a bowl and pour over bread.  Let the bread soak up the mixture. Flip slices of bread and let it continue to soak up the mixture- this should only take a few minutes.

Sprinkle the cinnamon and sugar mixture over the bread.

Bake 20-25 minutes

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Rice Pudding for Kids- A Special Treat

kosher recipes

Rice Pudding for Kids- A Special Treat

No Comments 28 March 2010

photo-annabel carmel

Sephardic Jews are permitted to eat rice on Passover. This Rice Pudding recipe is a great calcium-rich breakfast treat for kids, since the morning cereal selection is so limited during this week. Sliced apricots, nuts, cinnamon, and strawberries, and even strawberry jam  are all healthy toppings to try on top of your Kosher for Passover (Sephardim), Rice Pudding!

Ingredients for Your Rice Pudding

3 1/2 tablespoons Arborio/risotto rice
2 cups milk
1 to 2 tbsp caster sugar
1/2 tsp vanilla extract

Directions to Create this Rice Pudding

Put the rice, milk and sugar in a heavy bottomed saucepan. Bring to the boil, then reduce the heat, cover with a lid and simmer for 30 – 35 minutes, occasionally stirring your rice pudding.


MAKES 6 PORTIONS of Rice Pudding

reprint of rice pudding from http://www.annabelkarmel.com

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Skillet Matzoh Brei with Cinnamon, Apple, and Raisins

kosher dessert recipes, kosher recipes

Skillet Matzoh Brei with Cinnamon, Apple, and Raisins

No Comments 21 March 2010

Recipe Ingredients

Serves 4


  1. Place matzos in a bowl, and cover with water. Place a plate on surface to keep matzos submerged. Let stand for 5 minutes, and drain. Return to bowl.
  2. Whisk eggs and salt together in a small bowl. Add to matzo. Add sugar, apple, raisins, cinnamon, and 1/2 cup oil. Gently stir until combined.
  3. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Spread matzo mixture evenly in skillet, pressing firmly into pan. Cook, undisturbed, for 5 minutes. Carefully flip with a spatula, 1 piece at a time. (The mixture will break into 3 or 4 pieces.) Cook until golden brown, about 5 minutes. Spoon onto serving plates. Serve hot or warm with toppings if desired.

This recipe comes from Gita Edelsburg, the mother-in-law of Monita Buchwald, recipe tester at Martha Stewart Living.

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DIY Charoset for Junior Chefs

kids, kosher pareve recipes, kosher recipes

DIY Charoset for Junior Chefs

1 Comment 17 March 2010

Joan Nathan, author of  Jewish Cooking in America, is the go to author on traditional Jewish cooking. She also has a wonderful childrens’ book,  The Children’s Jewish Holiday Kitchen, where I found this simple to do Haroset recipe.

  • 8 apples
  • 2/3 cup almonds
  • 3 tablespoons sugar, or to taste
  • 1/2 teaspoon ground cinnamon
  • Grated rind of 1 lemon
  • 4 tablespoons sweet red wine


  • Measuring cup
  • Measuring spoons
  • Vegetable peeler
  • Knife
  • Wooden chopping bowl
  • Old-fashioned chopper or food processor


Child: Peel the apples and cut them in quarters, removing the core. Using your chopping bowl and chopper, chop together all the ingredients. The apples and almonds should be about the size of the chunks in chunky peanut butter. Add red wine to taste.

  • Coconut covered Date/Nut Balls (rawlivingfoods.typepad.com)
  • Banana Avocado Crème Bars (rawlivingfoods.typepad.com)
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Mulled Wine

kosher drink recipes, kosher recipes

Mulled Wine

1 Comment 17 March 2010

Garnish the wine with a cinnamon stick and an orange slice

Before you start stocking you liquor cabinet with kosher for Passover wines, get rid of what you have with this great recipe for mulled wine. Mulled wine is wine that is heated with sugar and spices, and often citrus fruit. Instead of throwing out your leftover wine from last night’s dinner party, consider trying this simple and tasty recipe. (Courtesy of Justine Sterling.)

Recipe Ingredients

1 Bottle of dark red wine like a Cabernet Sauvignon or a Syrah

4 Dashes of Orange Bitters (or Aromatic Bitters like Angostura)

8 Cloves

1 Cinnamon stick

1/2 Cup of honey

Pinch of nutmeg

Pinch of allspice

4-6 Orange peels *optional

Place the cloves, cinnamon, nutmeg and allspice in a piece of cheese cloth and tie into a bundle. Pour the wine and honey into a large pot. Add the spices and bitters. Bring to a simmer and let cook for fifteen minutes. Ladle into mugs or glasses, garnish with an optional orange peel. Serves 4-6.

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