| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | servings | ||
INGREDIENTS
| 4 | c | Concord grapes |
| 2 1/2 | tb | Tapioca |
| 1 | tb | Butter or margarine |
| 1 | c | Sugar |
| 1/2 | ts | Salt |
| 2 | ts | Grated orange rind |
| 1/2 | ts | Grated lemon rind |
INSTRUCTIONS
Here is my mother's recipe from her sisterhood's cookbook. she always made it for the pre-fast Yom Kippur menu - I wonder if there was some subconcious connection to the new finding that one should drink grape juice before the fast. Slip skins from grapes. Heat pulp to boiling and cook till soft. Let cool, then press through sieve to remove seeds. Add this pulp to skins, tapioca, sugar, salt and rinds. Line a 9" pie plate with pastry. For top, make a template of a grape leaf and cut out two leaves. Cut out small circles with a thimble for grapes and arrange in a bunch. Fill crust with grape mixture and dot with butter or margaring cut into small bits. Prick all over with a fork. Arrange pastry grapes and leave on top. Bake for 45 minutes at 425 degrees. Nettie Buten in "The Heirtage Cookbook", Temple Adath Israel Sisterhood, Merion, PA, 1976 Posted to JEWISH-FOOD digest by "Iris Newman" <irisnewman@hotmail.com> on Jan 08, 1999, converted by MM_Buster v2.0l.
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