| 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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