Quince Paste for Rosh HaShana

Cotognata (Sweet Quince Paste) (Parve)

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Quinces are from the same family as apples and pears. They are much uglier than both, and they taste horrible when eaten raw (I tried!). Feed them to the geese? Think again: as usual, our great-great-great grandmothers were able to turn even this ugly-duckling of a fruit into a delicious treat. So delicious, in fact, that many communities in Italy and elsewhere eat them instead of apples and honey as Tapuach, the first element in our Rosh HaShana seder symbolizing a sweet new year.
(Other Italian traditions begin with dates – in Aramaic,Temareh – for the first blessing, and conclude with figs, apples or quinces).
I hope you try this easy recipe and offer it next to your apples and honey. You will understand why, when quinces were still hard to come by in Manhattan stores, a friend of mine’s 80-year-old Italian grandmother (who shall go unnamed) would be found climbing up the trees in the garden of the Cloisters in Upper Manhattan before Rosh HaShana. We saw her in action and she was quite agile.

Ingredients
- 2 pounds quinces
- 1 and 1/2 pound sugar
- 1 organic lemon
- 4 or 5 cloves

Directions
Clean the quinces, eliminating all the fuzz and any parts that are damaged..
Cook them in a pot of boiling water with half an organic lemon and the cloves.
When they are as soft as boiled potatoes (about an hour) drain them, discarding the lemon and cloves and setting aside about a ladleful of the cooking water.
Halve the quinces and allow them to cool off; then peel them, eliminate the cores, and reduce them into a smooth puree using a food mill or an electric mixer.
Combine this puree with the sugar and 1/2  a ladleful of the cooking water. Cook on low heat for about an hour, stirring regularly. The paste is ready when it sticks to the spoon.
Wet a large cutting board or your countertop, and pour the cotognata on top, forming an even 1/2-inch
layer.. After it has started to dry, you can cover it with parchment paper. After at least 24 hours (48 is better), cut into shapes with cookie cutters.

Insalata Tricolore (Three Color Salad)

Insalata Tricolore (Three Color Salad)
Insalata Tricolore (Three Color Salad)

Insalata Tricolore (Three Color Salad)

Insalata Tricolore (Three Color Salad)

serves 4-6

Ingredients

  • 1/4 cup (scarce) freshly squeezed lemon juice
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 bunches arugula (thicker stems removed)
  • 1/2 pound radishes, thinly sliced (use a mandoline if possible)
  • 1/2 pound green apple, peeled and sliced thin (or hearts of palm)
  • (if liked, 6 ounces goat cheese)

Directions

Wash and dry the arugula, and toss it with the radishes and apple together.

While it’s not very “Italian”, I always crave hearts of palm (it all started with my second pregnancy), and like substituting them for the apple in this recipe.

Whisk together vinegar, olive oil, shallot, salt and pepper, and toss the salad with this dressing right before serving.

** If you are not serving this as a side, but having it as a very light summer meal , you could add some goat cheese and serve with warm multi-grain bread.

http://dinnerinvenice.com/2012/07/24/insalata-tricolore-three-color-salad/