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in a bowl and add the straw-
berries, grapes, 6 tablespoons
sugar and liqueur. Toss the fruit
and let macerate for at least 1
hour. Preheat the oven to 425°.

Cut a tiny slice from the bot-
tom of each orange half so that
they will sit upright on a plate.

Spoon the fruit and accumu-
lated juices back into the re-
served orange halves. Set aside.

Beat the egg whites until foamy.

Gradually add the remaining 1 ⁄ 2
cup sugar, beating constantly
until the whites stand in stiff,
glossy peaks. Spread the me-
ringue over the top of the orange
halves, mounding it in the cen-
ter and making sure to seal the
edges to the fruit. Place the filled
oranges on a cookie sheet. Bake
for about 6 minutes or until the
meringue is lightly browned.

Let cool slightly and serve.

Continued from page 7
late, salt, and pepper. Stir the
ingredients until the chocolate
has melted. Return the roast to
the pan. Cover the pan. Bake
for about 2 1 ⁄ 2 to 3 hours, turning
the meat occasionally, or until
the meat is tender. Discard the
bay leaf and orange peel. Re-
move the meat and let it rest for
several minutes before carving.

Skim the fat from the top of the
pan juices.

Serve the pan juices and
vegetables with the meat. Alter-
natively, you can boil the pan
juices (with the vegetables) for
a few minutes, if desired, for a
thicker gravy.

Serving suggestions and
variations: You can also make
this dish using 4 meaty lamb
shanks or leg of lamb instead of
shoulder. Did you know? It was an
ancient custom to sacrifice a
lamb before Passover and then
eat it to begin the festival. That
custom ended with the destruc-
tion of the Temple in 70 C.E.

Since that time, out of respect,
Orange Alaska
we don’t eat roasted lamb dur-
ing Passover. Some people will
not eat roasted meat of any
kind. But lamb itself is not for-
bidden if it is braised with liq-
uid as in this recipe.

refreshing after a big or heavy meal.

Consider this dessert at Passover!
Serve one or two halves to each
person. Parve
Yield: Makes 6 to 12 servings
24 seedless red grapes, halved
½ cup plus 6 tablespoons sugar,
divided ¼ cup orange-flavored liqueur,
brandy, or orange juice
3 large egg whites
ORANGE ALASKAS
6 navel oranges
12 strawberries, halved or quar-
tered Cut the oranges in half.

Carve out the flesh and cut into
bite-size pieces. Place the flesh
This is a beautiful way to serve
fresh fruit, and it is particularly
Serving suggestions and
variations: You can add or
substitute any fresh, colorful
fruit such as kiwi, blueberries
or raspberries.

Tip: Cut and carve the or-
anges ahead by a day and re-
frigerate; use all the juices that
may accumulate in addition to
the liqueur.

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