POIN TRY TDC EN ’S J E D W E CHAROSET AND I R S E H T S CO A O G M KIN PreparedHORSERADISH by Valerie Zweig and Taryn RECIPES Pellicone of Prescription Chicken CHAROSET Ingredients Equipment Needs 1 red delicious apple, chopped (peel on) Measuring Cup (liquid and dry) 1 cup ground or finely chopped nuts Measuring Spoons 1 teaspoon cinnamon Large Bowl 2 teaspoons honey Knife 4 tablespoons wine Cutting Board (Manischewitz concord grape) Method Chop apples and nuts and combine all together. Add cinnamon, honey and wine. Let sit!!! CHOCOLATE CHAROSET Ingredients Equipment Needs 1 cup dried figs, chopped Measuring Cup (liquid and dry) 2 large red delicious apples Measuring Spoons 1/2 cup dried cherries, roughly chopped Large Bowl 1 cup walnuts, pistachios or hazleuts Knife (optional) Cutting Board ½ cup chocolate chunks 4 tablespoons wine or Port (manischetz concord grape) Method Chop apples and all dry ingredients in medium bowl. Mix. Add wine, mix, let sit, eat!!! Jewish Cooking Mastered is a program of EntryPointDC, the Edlavitch DCJCC’s program for Jewish adults in their 20s and 30s. This program is funded by The Jewish Federation of Greater Washington and The United Jewish Endowment Fund. edcjcc.org/EntryPointDC POIN TRY TDC EN ’S J E D W E CHAROSET AND I R S E H T S CO A O G M KIN PreparedHORSERADISH by Valerie Zweig and Taryn RECIPES Pellicone of Prescription Chicken ROASTED BEET HORSERADISH Ingredients Equipment Needs 1 large beet, scrubbed and cooked Measuring Cup (liquid and dry) ¼ pound fresh horseradish (about 4 inches) Measuring Spoons 3 tablespoons white wine vinegar Large Bowl 1 teaspoon sugar Knife 1 teaspoon salt Cutting Board Spatula Food Processor Method Preheat the oven to 400. Wrap the beet with foil and roast until cooked through, 45 minutes. Once cooked, remove from oven, carefully unwrap. Discard the peel and let cool. Once cooled, coarsely grate into a large bowl. Peel the horseradish and grate using a fine grater or food processor. In a small bowl, stir together the horseradish, vinegar, sugar and salt, then pour this over the beets and mix well. CARROT GINGER HORSERADISH Ingredients Equipment Needs 1 large carrot, peeled and grated Measuring Cup (liquid and dry) ¼ pound fresh horseradish (about 4 inches), Measuring Spoons peeled and grated Large Bowl 3 tablespoons white wine vinegar Knife 1 teaspoon sugar Cutting Board 1 teaspoon salt Spatula Food Processor Method Combine vinegar, sugar and salt in a bowl. Add the grated horseradish, ginger and carrot. Toss to combine. Let sit. Jewish Cooking Mastered is a program of EntryPointDC, the Edlavitch DCJCC’s program for Jewish adults in their 20s and 30s. This program is funded by The Jewish Federation of Greater Washington and The United Jewish Endowment Fund. edcjcc.org/EntryPointDC POIN TRY TDC EN ’S J E D W E CHAROSET AND I R S E H T S CO A O G M KIN PreparedHORSERADISH by Valerie Zweig and Taryn RECIPES Pellicone of Prescription Chicken HERBY HORSERADISH Ingredients 1 cup mixed soft herbs (parsley, basil), chopped ¼ pound fresh horseradish (about 4 inches), finely grated 3 tablespoons white wine vinegar 1 teaspoon sugar 1 teaspoon salt Method Combine all ingredients in a bowl. Toss to coat. Jewish Cooking Mastered is a program of EntryPointDC, the Edlavitch DCJCC’s program for Jewish adults in their 20s and 30s. This program is funded by The Jewish Federation of Greater Washington and The United Jewish Endowment Fund. edcjcc.org/EntryPointDC.