Seedy Oatmeal Raisin Cookies
Dec 15, 2010
You don't mess with a good thing, and the easy recipe for this comfort food favourite is a case in point.
Chutneys like this one add spice to cold meats, and their sweet-and-sour notes are rounded off nicely by cheese, especially cream cheese or a buttery Jarlsberg.
This adaptation of an old family recipe comes from food writer Adell Shneer. The strudel combines the seasonal flavours of apples and plums and uses oil instead of butter to keep it non-dairy — perfect to serve after a meat-based Rosh Hashanah lunch or dinner.
The topping on these squares forms a delicate crust, so do not overbake them or the top will crack. To make cutting easy, refrigerate until firm and then cut into squares.
This sweet and tangy chutney pairs deliciously with roasted lamb, pork, chicken or turkey and is equally suited for the next day's sandwiches. It's a treat even in the morning with eggs and sausage or bacon.
Baked rice pudding tends to be firmer than the stove-top variety, and here its custard top adds luxurious richness.
Raw broccoli may not be a common salad ingredient, yet its colour and crunch make it wonderfully suited to the peppers, red onion, romaine and feta in this mix. You can use raw cauliflower instead of broccoli.
