Aperos by Collectif

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Over the centuries the skin was eliminated, with cooks shaping the mixture into balls or patties and poaching them. Canned or bottled gefilte fish, while convenient, cannot compare to authentic homemade. Its preparation need not be daunting. Preground fish is available at kosher food markets, or (although Aunt Sally vehemently disagrees) the food processor does the job easily. The best gefilte fish is made from whitefish, pike, and a little carp—but maybe I think so because I come from New York, where all are readily available.

Roast, basting often, until the chicken is cooked through and golden brown, about 25 minutes more. 6. Serve hot, smothered in the sauce and warm fruit, over quinoa. NOTE: If the dried fruit is not soft, add it to the reducing sauce in Step 4 for the last minute or so, rather than waiting until Step 5. —from Lisa Ciomei, Wendy Altman Cohen Sephardic Chicken with Olives and Honey This recipe was inspired by the Jaffa Orange–Ginger Chicken with Baharat in Joan Nathan’s Foods of Israel Today, and it has become one of the most popular dishes in my cooking classes.

When the beets are cool enough to handle, peel and finely chop them. Place the chopped beets in a large pot and add the sugar, lemon zest, lemon juice, salt, and 3 cups water. Bring to a boil. Boil moderately (not a rolling boil, but more than a simmer), uncovered, stirring occasionally, for 1 hour. The mixture should still be somewhat soupy. 4. Add the almonds and boil gently, stirring often, until thick, 1 hour. (If the mixture starts to get too thick at any point, add boiling water, ¼ cup at a time, and continue cooking, covered.

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