L ifestyle /C ulture
1½ pounds sliced peasant
bread or sourdough
bread 8 ounces of mushrooms of
any kind, sliced
6 celery stalks, diced
1 large onion diced
1-2 Granny Smith apples,
cored, skinned and diced
1 teaspoon each: rosemary,
thyme and sage, or more
if desired
Gradually drizzle in the
chicken broth a little at a time,
stopping and stirring as you
add it. Once the mixture sticks
together, forming a pasty mass,
stop adding the chicken broth.

Use the remainder for another
purpose. Spoon the stuffing into
the prepared soufflé dish.

The stuffing can be made to
this point up to three days in
advance if covered and refrig-
erated. Bring the stuffing to
room temperature before
proceeding. Place the soufflé
dish in the oven and heat
it until it is bubbling. Serve
immediately. Place the bouillon cubes into
a 1-quart Pyrex dish or other
heatproof item. Bring 4 cups
of water to a boil and pour it
into the Pyrex. Stir the mixture
occasionally until the bouillon
cubes dissolve. Reserve.

Coat the soufflé dish with CRANBERRY-ORANGE
nonstick spray. Preheat your SAUCE | PAREVE
oven to 350 degrees F.

Serves 8
Place all of the ingredients
— except the chicken broth —
1 (12-ounce bag)
in a very large bowl. Mix all the
cranberries ingredients together.

1 orange
½ (15-ounce box) raisins
1½ cups sugar
¼ teaspoon cinnamon
1 cup chopped pecans
gloppy sauce. If, at any point,
the cranberry mixture starts to
stick to the pot, lower the flame
and add a tablespoon or two of
water. Cool the mixture briefly.

Then add the nuts, mixing well.

Bring the cranberry-orange
sauce to room temperature.

Place it in a container with
a cover and refrigerate until
serving. This can be made 2
days ahead. Remove the sauce
from the refrigerator an hour
before serving. Display the
cranberry sauce in a glass bowl.

Place the cranberries in a
colander and rinse them under
cold water. Discard any shriv-
eled cranberries. Move the
cranberries to a large pot. Pour
in enough water to barely cover
the cranberries. Cover the pot
and simmer the cranberries
on a medium flame until they
start to pop open.

Meanwhile, cut the orange
in half. Cut the halves into SAUTÉED ZUCCHINI WITH
thick slices and then cut the GINGER | PAREVE
slices into wedges. Leave the
Serves 6-8
skin on.

When the cranberries are
3 zucchini
popping, add the orange wedges,
3 tablespoons olive oil
raisins, sugar and cinnamon.

3 shallots, peeled and
Mix until combined. Cover the
sliced thin
pot again and reduce the flame
2½ inches of ginger root,
to medium-low. Simmer until
peeled, diced and then
the water reduces, creating a
chopped fine
4 cloves garlic, chopped
fine Kosher salt to taste
Cut the zucchini into
pieces the shape of fat carrot
sticks. Start by cutting each
zucchini into thirds crosswise,
so there are 3 barrel-shaped
chunks. Cut each barrel in
half lengthwise. Then cut each
half lengthwise again into 4-5
pieces. Reserve.

In a large skillet, heat the oil
on a medium-low flame. Add
the shallots, ginger and garlic.

Sprinkle with salt and sauté
until wilted. Add the zucchini
and continue to sauté, stirring
every few minutes. Sauté until
the zucchini are soft on the
outside but slightly firm on the
inside. Serve immediately or
prepare a couple of hours
ahead and briefly reheat before
serving. l
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www.carlinosmarket.com JEWISHEXPONENT.COM
JEWISH EXPONENT
610.649.4046 2616 E. County Line Rd. Ardmore, PA 19003
128 W. Market St. West Chester, PA 19382
NOVEMBER 11, 2021
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