Pickled Tongue In Apricot Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Tongue, (pickled or plain)
APRICOT SAUCE
1 1/2 cup: Apricot nectar, ( I use jam)
1/3 cup: Raisins,
3 tbsp: Brown sugar,
1 tbsp: Flour,
1 tbsp: Lemon juice,
Directions:
Source: The Spice and Spirit of Kosher Cooking
Tongue: Fill a a4 qt pot 3/4 full of water. Add tongue. When the water
boils and darkens, change the water and continue cooking in fresh water. If
the tongue is pickled, repeat the process a second time. This time, bring
to a boil on a hight flame and then lower the flame to medium to cook for
2-3 hours until tender. After the tongue has cooked, and while it is still
arm, hold with fork and peel off skin. When cooled, cut into 1/4 inch
slices.
Apricot Sauce: Approximately 30 minutes before serving, mix sauce
ingredients in a ten inch skillet and bring to a boil. Add in as many
slices of the tongue as will be served. Shut off flame and allow the tongue
to warm in the sauce for several minutes.
Variation: I use jam instead of nectar. I eliminate the flour, as the sauce
is thick. I pour the sauce over the tongue in a roasting pan and heat in
the oven as I am usually reheating food that has been prepared for Shabbat
or Chaag, and not cooking and immediately serving.
Concerning the headaches....we are really grateful for the suggestion of
drinking grape juice (kiddush style)for the 24 hour period preceeding the
fast. Even my 12 year old fasted with no headaches! We each drink at least
one quart of juice and try to drink a lot of water as well. But for sure
the caffeine is a major factor!
Posted to JEWISH-FOOD digest by Linda Shapiro on Oct 02,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Tongue: Fill a a4 qt pot 3/4 full of water. Add tongue. When the water
boils and darkens, change the water and continue cooking in fresh water. If
the tongue is pickled, repeat the process a second time. This time, bring
to a boil on a hight flame and then lower the flame to medium to cook for
2-3 hours until tender. After the tongue has cooked, and while it is still
arm, hold with fork and peel off skin. When cooled, cut into 1/4 inch
slices.
Apricot Sauce: Approximately 30 minutes before serving, mix sauce
ingredients in a ten inch skillet and bring to a boil. Add in as many
slices of the tongue as will be served. Shut off flame and allow the tongue
to warm in the sauce for several minutes.
Variation: I use jam instead of nectar. I eliminate the flour, as the sauce
is thick. I pour the sauce over the tongue in a roasting pan and heat in
the oven as I am usually reheating food that has been prepared for Shabbat
or Chaag, and not cooking and immediately serving.
Concerning the headaches....we are really grateful for the suggestion of
drinking grape juice (kiddush style)for the 24 hour period preceeding the
fast. Even my 12 year old fasted with no headaches! We each drink at least
one quart of juice and try to drink a lot of water as well. But for sure
the caffeine is a major factor!
Posted to JEWISH-FOOD digest by Linda Shapiro
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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