Ugandan Fall Harvest Fruit Salad
This salad uses the three most eaten fruits in Uganda: bananas, mango, and jackfruit.
3 ripe mangoes, peeled and cubed--divided use
1 20-ounce can of jackfruit in syrup
1 cup of coarsely chopped mixed dried fruits (apples, peaches, pears, apricots)
2 bananas, peeled and sliced (1/2-inch thickness)
1 small can of mandarin oranges (drained)
Pinch of kosher salt
1 cup of sweetened, shredded coconut
1 teaspoon of prepared Garam Masala or to taste
1 teaspoon of tamarind liquid concentrate or lemon juice
Honey (optional)
Pumpkin Challah
2 hours 30 minutes
An unconventional twist on traditional challah, this dough incorporates pumpkin pie spice and pumpkin purée.
1/2 cup warm water (about 100 degrees)
1 1/2 packages active dry yeast
3 cups white flour
1 cup whole wheat flour
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 cup pumpkin purée
1/4 cup honey
1/4 cup vegetable oil
1 egg + 1 egg yolk for the dough and 1 egg for the glaze
Spiced Angel Pecans
45 minutes
These angel pecans are truly heavenly! Serve them to guests in your sukkah during Sukkot.
1 egg white
1 tablespoon unsalted butter, melted
1 teaspoon vanilla
1 pound pecan halves
1/2 cup sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon nutmeg
1/2 teaspoon salt
Moroccan Sweet Couscous with Mixed Dried Fruits
This is a very kid-friendly recipe and a great way to get those iron-packed fruits into their diet.
1 cup Israeli couscous
2 tablespoons unsalted butter or pareve margarine
¼ cup sugar
½ teaspoon cinnamon
One 7-ounce package of chopped mixed dried fruit or 1 1/2 cups assorted dried fruits
⅓ cup whole almonds, roasted and coarsely chopped
2 tablespoons pine nuts, lightly roasted
⅓ cup milk with 3 drops of almond extract added
Cinnamon, pitted Medjool dates, pomegranate seeds, and/or apricot slivers for garnish