ANN ROSENZWEIG'S HERB BUTTER
Anne Rosenzweig, owner of the Lobster Club in New York City, makes this herb butter and puts a tablespoon of it in the center of her trademark hamburger.
Provided by Martha Stewart
Yield Makes 1 pound
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together butter, thyme, sage, parsley, chives, and rosemary with a wooden spoon. Turn mixture out onto parchment or plastic wrap, and roll into a log, 1 1/2 to 2 inches in diameter. Chill until firm, or freeze for up to one month.
CHAROSET
Steps:
- In a large bowl combine all of the ingredients. Serve.
ANNE ROSENZWEIG'S OLD-FASHIONED MEAT-AND-RICE LOAF WITH SPICED CARROTS
Provided by Molly O'Neill
Categories dinner, main course
Time 3h45m
Yield Six to eight servings
Number Of Ingredients 15
Steps:
- Blanch the carrots for 3 minutes to soften; drain but do not cool. Combine the chili oil, vinegar and curry powder. Toss the warm carrots in this mixture and marinate for 2 hours. Drain and set aside.
- To make the meatloaf, preheat the oven to 350 degrees. Place the onion, garlic and fresh ginger in a food processor and puree. Warm the butter over medium-high heat and saute the onion mixture until soft, about 5 minutes, stirring to avoid sticking. Remove from the heat and cool.
- In a large mixing bowl, combine the sauteed vegetables with the veal, sirloin, rice, egg, pistachio nuts and salt and pepper by hand, taking care to mush the meat as little as possible.
- Place half this mixture in a nonstick loaf pan. Top with an even layer of marinated carrots and then the rest of the meat. Press to make a solid loaf and bake for 1 hour. Allow to rest at room temperature for 20 minutes before slicing and serving with steamed rice or couscous.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 437 milligrams, Sugar 2 grams, TransFat 0 grams
HAROSETH
Steps:
- Pulse together figs, apricots, and dates in a food processor until finely chopped, then transfer to a bowl and stir in walnuts and wine. Sprinkle spices evenly over mixture and stir until combined well.
APPLE AND WALNUT HAROSETH
This very classic Ashkenazi haroseth, which is a ceremonial part of the Passover Seder, is made from diced apple, toasted walnuts, a touch of cinnamon and a shower of sweet Passover wine. It's meant to represent the mortar used by the Israelites when they were slaves in Egypt. The sweeter the apples you use, the less honey you'll need to add at the end. But tart apples are nice here, too, as long as you balance their acidity. If you can't get Manischewitz or another sweet Passover wine, ruby port is a fine substitute. You can make this haroseth one day ahead and store it in the refrigerator; just mix it well before serving to reincorporate any liquid that might have seeped out of the mix.
Provided by Melissa Clark
Categories dips and spreads
Time 45m
Yield 3 1/2 cups
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Spread walnuts on a rimmed baking sheet and toast in the oven, stirring once or twice, until fragrant and golden-brown at the edges, about 10 minutes. Transfer baking sheet to a wire rack to cool.
- Finely chop the nuts and place in a large bowl. Add remaining ingredients and toss to coat. Let sit for at least 30 minutes before serving. Taste and add more honey and cinnamon, if you'd like.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 14 grams, Carbohydrate 15 grams, Fat 16 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 51 milligrams, Sugar 9 grams
ANNE ROSENZWEIG'S HAROSETH
Provided by Joan Nathan
Categories side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Bring sugar and 1 cup water to a boil in a saucepan, and simmer, uncovered, for 5 minutes. Stir in the rhubarb, and simmer for 1 or 2 minutes, until soft but still crunchy. Drain and cool.
- Reduce the wine to 1/4 cup. In a food processor, combine the pecans, apple, jicama, wine, cinnamon, cayenne pepper and rhubarb, and pulse 2 or 3 times. Remove to bowl. If desired, add a little more sugar.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 3 milligrams, Sugar 23 grams
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